From her Old Town restaurant FnB, Charleen Badman changed the game for the Scottsdale dining scene when she picked up the 2019 James Beard Award for best chef in the Southwest, ending a 12-year losing streak for Arizona chefs. She’s been called a “veggie whisperer,” but she’s really more of a veggie cheerleader, transforming local produce—from dates and citrus to heirloom beans—into wildly creative dishes worth shouting about. Badman of course knows her way around meat and fish, but the move here is to focus on the top half of the menu and order—well, basically everything.

Pride for local bounty takes center stage at this acclaimed establishment with an all-Arizona wine list. It’s the home of four-time James Beard award nominee Charleen Badman, aka the "veggie whisperer.” A lovely patio and dining room are the perfect setting for savoring seasonal plates such as soft shell crab perched on sweet corn, peach and almond salad gilded with basil aioli, or roasted carrots transformed with North African accents of harissa and dukkah spice. If you’re lucky, you’ll snag one of the eight seats at the adjacent FnB Bar for a pre- or post-dinner drink.

James Beard Foundation award winner, co-owner and Chef at FnB, Charleen Badman, is a vegetable whisperer. While this inviting Old Town restaurant doesn’t lack in its protein offerings—think grilled quail, ribeye with onion jam, and pink grouper—it’s the veggies that are the true stars of the show. Locally grown ingredients sourced from Arizona farmers and purveyors like heirloom cauliflower, in-season squash, and fresh greens, to name a few, all take center plate at FnB.

Among the Native American souvenir stores of Scottsdale old town, is the excellent FnB, a truly forward-thinking, showcase for the state’s native produce in veg-centric dishes: salad of persimmons with hazelnut, kohlrabi, dill and goat’s cheese. Charleen Badman is the quietly spoken genius behind the food; out front is the ebullient Pavle Milic. Who knew there were interesting vintages coming out of Arizona?

Since 2009, Chef Charleen Badman has tirelessly cooked to show off Arizona’s farming and agricultural communities at FnB. In 2019, her efforts were rewarded with a Best Chef Southwest Award from The James Beard Foundation. Meanwhile, co-owner (and Los Milics wine creator) Pavle Milic works the floor to make FnB feel as homey and welcoming as possible.

Your vegan-curious, picky eater friend texts about grabbing dinner. Take them to FnB and split some of the most creative plates in town. There’s a funky-tiled floor and stained glass, not unlike the house of every family’s favorite aunt with stellar taste in artsy coffee table books.

Check out Nikki's previous interviews with: Vincent Guerithault of Vincent on Camelback, Vincent's Market Bistroc Helen Yung of Sweet Republic Jacques Qualin of J&G Steakhouse Claudio Urciuoli of Noca Matt Pool of Matt's Big Breakfast Jared Porter of The Parlor Charleen Badman of FnB Tony Abou-Ganim & Adam Seger Charlotte Voisey of Best American Brands Ambassador Steve Olson of Valley Ho Dough Robson of Gallo Blanco Edward Farrow of The Cafe at MIM Greg LaPrad of Quiessence & Morning Glory Cafe Joshua Johnson of Kai Todd Sicolo of T.Cooks Josh Riesner of Pig & Pickle Lester Gonzalez of Cowboy Ciao M.J. Coe of Federal Pizza Steven "Chops" Smith of Searsucker Aaron Chamberlin of St. Francis Michael Rusconi of Rusconi's American Kitchen Chrysa Robertson of Rancho Pinot Lynn Rossetto of The Splendid Table Cullen Campbell of Crudo DJ Monti Carlo Pete DeRuvo of Davanti Enoteca Chuck Wiley of Cafe ZuZu Justin Beckett of Beckett's Table Bryan Dooley of Bryan's Black Mountain Barbecue Silvana Salcido Esparza of Barrio Cafe Jeff Kraus of Crepe Bar Bernie Kantak of Citizen Public House James Porter of Petite Maison Johnny Chu of SoChu House Neo Asian + Martini Bar Stephen Jones of Blue Hound Kitchen & Cocktails Chris Gross of Christopher's Restaurant and Crush Lounge Chris Curtiss of NoRTH Arcadia Payton Curry of Brat Haus Mark Tarbell of Tarbell's Josh Hebert of Posh Kevin Binkley of Binkley's Restaurant Lori Hashimoto of Hana Japanese Eatery Larry White Jr. of Lo-Lo's Fried Chicken & Waffles Chris Bianco of Pizzeria Bianco, Bar Bianco, Pane Bianco and Trattoria Bianco Ehren Litzenberger of BLD Matt Taylor of Market Street Kitchen Kelly Fletcher of House of Tricks Jeremy Pacheco of Lon's Michael O'Dowd of Renegade by MOD

Featuring farm-to-table New American cuisine, locally and nationally acclaimed FnB is located at Craftsman Court in downtown Scottsdale. Co-owner and Chef Charleen Badman – a James Beard Award-winner for Best Chef of the Southwest – sources the freshest local ingredients from Arizona farms to make this one of the best Scottsdale restaurants. You’ll find a menu filled with good food and a wide array of selections that include Thai-style stuffed pork cabbage rolls, spaghetti squash with pesto Trapanese, Mexican pink grouper with summer squash, and a vegetable medley of broccolini, roasted heirloom tomatoes, Calabrian chilis, garbanzos, quark, and garlic breadcrumbs.

Tucked inside the charming and historic Craftsman Court, in the heart of downtown Scottsdale, FnB restaurant celebrates seasonal and local ingredients with an innovative menu of farm-to-table fare prepared by James Beard Award-winning chef Charleen Badman. Drawing inspiration from global tastes and flavors, chef Charleen creates richly flavored, globally accented seasonal menus with dishes like Swiss chard falafel, roasted locally raised chicken, and braised leeks, topped with mozzarella. The cuisine is accompanied by a highly-acclaimed Arizona-focused wine list that features both well-known and rare regional vintages.

The FnB restaurant, nestled in the charming and historic Craftsman Court in downtown Scottsdale, promotes fresh and local ingredients with a creative menu of farm-to-table dishes created by James Beard Award-winning chef Charleen Badman. Chef Charleen is inspired by global tastes and flavours to create profoundly flavorful, culturally accented seasonal meals that feature dishes like Swiss chard falafel, roasted locally farmed chicken, and braised leeks topped with mozzarella. The meal is accompanied with a well-known wine list that focuses on Arizona vintages and includes both well-known and obscure Arizona vintages.

Fifth Ave., Scottsdale, 480-284-4777, fnbrestaurant.com Takeout: W-Sa, 4-8:30 p.m. After a 12-week hiatus (it felt like a year), chef-owner and James Beard Award winner Charleen “Veggie” Badman reopened FnB in early June – a challenging month for Phoenix restaurants even without an interminable pandemic. As of this writing, she’s offering the same sort of seasonal, globally inspired menus for takeout that made her a dine-in superstar, with the same knack for exotic spices – say, garam masala with Indian barbecue whole chicken, Urfa butter with Turkish lamb manti and dukka with roasted carrots.

If Durant’s is a hazy, martini-fueled vision of Phoenix’s past, FnB is a forward-thinking trailblazer for Phoenix’s future. Chef Charleen Badman and wine impresario Pavle Milic have rightly won the attention of the national food media for codifying a new style of Arizona cuisine, built on the underappreciated variety and abundance of local agriculture and the emerging Arizona wine scene. One of Arizona's most influential chefs, Badman is a wizard with all things vegetal, crafting the fruits of the desert, both high and low, into dishes that are equal parts innovative and satisfying.

Located in the heart of Scottsdale, FnB is a James Beard Award-winning restaurant known for its creative, seasonal menu that highlights the best of Arizona’s local ingredients. Led by Chef Charleen Badman, the restaurant offers a dynamic dining experience with dishes that showcase bold flavors and a deep connection to the region’s food culture. Whether you're savoring a thoughtful wine pairing or enjoying the vibrant, vegetable-forward dishes, FnB has earned its place as a standout in Scottsdale’s culinary scene, making it a must-visit for food lovers.

FnB Restaurant has been around since 2009, and in that time, it's established itself as one of the best restaurants in the Phoenix area, winning multiple awards and earning accolades from a variety of publications. Co-owner and chef Charleen Badman focuses on local Arizona ingredients, elevating humble vegetables to main course status, and wowing guests along the way. The menu is ever-evolving, reflecting what's growing in Arizona during the season in question, but while we were there, we were particularly impressed by the grilled cabbage.

Charleen Badman, chef and co-owner of FnB., is known for her work with vegetables (think Swiss chard root fries), and she changes something on the menu every day to keep up with seasonal availability. However, when Badman attempted to replace her butterscotch pudding with chocolate pudding ten years ago, she received such a backlash that she decided to keep it. Fresh whipped cream and a sprinkling of nutmeg break through the velvety base of butterscotch pudding, heightening the textures and temperatures of the multi-level delicacy.

Food & Wine Magazine called this place “the epicenter of creative Arizona cuisine” for a reason. The perfect teamwork between Chef Charleen Badman and Beverage Director Pavle Milic has been highly fruitful so far, gathering thousands of admirers since 2009. The menu is exceptionally diverse, so you can find spicy grilled broccoli with tangerine aioli and pistachios; local citrus whipped ricotta, yuzu honey, almonds, and basil; as well as Cantonese-style beef short ribs with oyster sauce over jasmine rice and snow peas.

If you're looking for fine dining, you're also in luck – the area hosts many renowned restaurants that serve a variety of cuisines, including Tratto (Italian), FnB (farm-to-table) and Kai (Native American), among many, many others. More than a few Phoenix-area chefs have earned James Beard awards. Some such chefs include Beau MacMillan, executive chef of elements restaurant in Scottsdale; Chris Bianco, owner of Pizzeria Bianco; and Vincent Guerithault, head chef and owner of Vincent on Camelback.

FnB Restaurant has continued to receive acclaim both locally and beyond for its richly flavoured, globally accented seasonal menus, continually showcasing the best of Arizona’s abundant farming and agricultural community. This local and nationally celebrated establishment has been recognized for its excellence in food, wine, and service. The ever-changing menu focuses on local ingredients and seasonal specialities, so guests are guaranteed an exciting and unique dining experience every time.

In 2019, Scottsdale's Charleen Badman took home James Beard Best Chef: Southwest honors thanks to FnB, where farm-to-table cuisine rules and there's a wine program emphasizing Arizona wines.B adman's emphasis on local terroir extends to her work with slow food education organization, Blue Watermelon Project. Featuring art installations behind the bar by local artists and international comfort food fare, Scottsdale's AZ88 is also popular with the gay community, and becomes clubby at night.

FnB’s Chef Charleen Badman, a five-time James Beard award semifinalist known locally as “the veggie whisperer,” uses local produce and indigenous ingredients in her veggie-forward, wine-centric menu. She works closely with farmers across the state to source everything from peaches in the summer and snow peas and asparagus in the winter, to tomatoes and corn year-round. She also incorporates grains and vegetables used for centuries by the area’s Native American tribes in her dishes.

Hidden behind a shopping plaza, locavores flock to the friendly, tasty kitchen at FnB (Food and Beverage) run by chefs Charleen Badman and Pavle Milic to sample fresh vegetables and (surprisingly) good local Arizona wines. Next door, FnB's tiny and curated AZ Wine Merchants caters to the take-out sipping crowd. The 1988-mod mainstay AZ88 still churns out solid American staples like burgers and grilled cheese. Of course, their extensive cocktail list and dessert never disappoint.

This nationally acclaimed Scottsdale restaurant focuses on rich flavors, locally sourced ingredients, and seasonal menus that highlight the local Arizona farming and agricultural community. Chef Charlene Badman rotates FnB’s menu regularly, even monthly, to provide the freshest, most flavorful meals to guests. You’ll find plenty of seasonal vegetables, fish and meats, and unique appetizers at FnB, as well as an impressive selection of beers, ciders, spirits, and wines.

FnB co-owner Pavle Milic holds high praise for chef Charleen Badman: "She has the uncanny ability to take ugly duckling vegetables and elevate them." Her magic green wand electrifies such dishes as hinona kabu long turnips with chimichurri and grilled spicy broccoli with tangerine aioli and pistachios. (She also prepares several meat entrees.) The restaurant has also earned accolades for its beverage program, which includes a full page of Arizona wines and beers.

Located in the heart of Old Town Scottsdale, FnB Restaurant has become one of the most celebrated dining spots in the area. Chef Charleen Badman, a James Beard Award finalist, is known for her creative approach to Southwestern cuisine, using local, seasonal ingredients to craft dishes that showcase the best of Arizona’s flavors. The menu changes frequently, but some staples include roasted squash, sautéed greens, and innovative takes on classic regional dishes.

What: FnB was first established in 2009 and since then has quickly gained recognition as one of Scottsdale’s most notable culinary-destinations in the heart of Downtown. It’s a quaint space tucked inside the charming and historic Craftsman Court and is run by Chef Charleen Badman and Front of House Manager and Beverage Director Pavle Milic. Their combination of knowledge and passion for the industry has resulted in a food and wine menu you’d struggle to beat.

The farm-to-table movement is alive and well in Scottsdale, and that’s no more apparent than at FnB (7125 E 5th Ave, #31). Helmed by James Beard-nominated chef Charleen Badman, this neighborhood gastropub does every dish justice but takes vegetables to a heavenly level. Frontrunners like grilled spicy broccoli with tangerine aioli and pistachios won’t allow you to miss meat at all, but the succulent pork shoulder doesn’t disappoint diehard carnivores.

Bursting with flavor, both were a fiesta for my taste buds.For foodies wanting to try the hottest and newest restaurants in town, FnB Restaurant in the historic Craftsman Court in Old Town is the place to dine. Chef and owner Charleen Badman just won the James Beard Foundation’s award for best chef in the Southwest, the first time in 12 years to be presented to a chef in Arizona. Toca Madera is the place where you’re most likely to spot a celebrity.

FnB Restaurant (happy hour) - FnB’s chef and co-owner, Charleen Badman, recently won the James Beard Award for Best Chef Southwest and it was fully deserved. We had dinner at FnB on our last visit and could only fit in happy hour this time but if you have the opportunity to eat dinner at FnB, it is definitely worth it. FnB’s menu is veggie-centric, which is right up my alley, but even if you’re a meat lover, the menu will have something for you.

FnB has become a staple in Scottsdale’s farm-to-table dining scene. Known for its fresh, seasonal dishes and focus on locally sourced ingredients, FnB delivers a unique culinary experience that showcases the flavors of Arizona. The menu changes frequently, depending on what’s in season, but popular dishes include the roasted chicken and inventive vegetable plates, like the famed butternut squash with goat cheese and chile flakes.

Thrumming with inviting bars and restaurants, we spoke with three of the area's top chefs - Charlene Badman at FnB, Samantha Sanz at Talavera and Tandy Peterson at The Phoenician's Mowry & Cotton - and about how they've each made a name for themselves on the world stage, how they're incorporating the region's south-western influences into their cooking and how they're each pushing the boundaries on traditional cuisine.

With a reputation as the best wine bar in Scottsdale, Old Town’s FnB Restaurant ticks all the boxes when it comes to great wine and incomparable seasonally inspired, veggie-forward cuisine by James Beard Award-winning Chef Charleen Badman. This modest indie restaurant has indoor seating and an outdoor patio space that’s peppered with palm trees – a serene setting to enjoy local wine if there ever was one.

FnB is a farm-to-table restaurant that opened in 2009, and it has been a hit ever since. Chef Charleen Badman, a recipient of the James Beard Foundation’s 2019 Best Chef of the Southwest award, owns the restaurant. She is well known for her bold flavors and seasonal menu that changes weekly based on locally sourced ingredients like tomatoes, carrots, mushrooms, radishes, garlic, celery, and peppers.

That’s how I felt when finishing my first – but hopefully not my last – meal at FnB. Dedicated to homegrown, seasonal produce, chef Charleen Badman has managed to fuse the simple with the delicious in a way I’ve not quite experienced before. Most of the food on the menu is vegetarian – you will never experience such a good-tasting brussel sprout ever again – and the wine is locally-sourced, too.

Located in Old Town, Scottsdale, FnB offers delicious and sophisticated food along with first-class wine list to make a perfect combination of booze and food. FnB is a place where foodies from all over the city go for local, organic, and sustainable fare and a selection of wines that match. Headed by James Beard nominee Chef Charleen Badman, FnB will make you fall in love with vegetables.

Having FnB this far down the list is purely a product of the timeframe we’re pulling data from. Sure, it still gets love from all the local journalists, but back in 2019, when Charleen Badman won the James Beard Award for Best Chef: Southwest, it was everything. And what makes FnB so special is the way they can turn otherwise boring vegetables into stars of whatever dish they’re in.

Beverage Director Pavle Milic works tirelessly with local wineries and chef Charleen Badman to create the best tasting and pairing experience for guests to enjoy. While the drink selection is impressive, Citizen Public House also has a varied menu of high-quality gastropub favorites, as well as high-quality main courses. Traditional popcorn with bacon fat is a must-have appetizer.

Establishments like The Greene House and FnB have formed strong ties with surrounding farms, ensuring a steady supply of fresh, seasonal produce. The impact of these partnerships is profound, both on the quality of the food and on the local economy. By supporting these restaurants, we’re also supporting the farmers who work tirelessly to grow the finest ingredients.

Celebrated for its emphasis on locally sourced ingredients, FnB Restaurant in Scottsdale showcases the best of Arizona’s agricultural offerings. Their fall menu features rich, hearty dishes like roasted vegetables and locally raised meats, all served with a creative touch, which is a must-visit for anyone looking to experience the essence of Arizona’s flavors.

Nationally acclaimed and called “the epicenter of creative Arizona cuisine” by Food & Wine Magazine, FnB Restaurant continually wins awards. You can be certain of a spectacular meal as chef and co-owner Charleen Badman was named Best Chef of the Southwest by the James Beard Awards. FnB has one of the largest lists of Arizona wines at any restaurant.

FnB A multiple award winning scottsdale gem tucked inside the charming and historic Craftsman Court, showcasing the best of Arizona's abundant farming and agricultural community and flavorful Arizona cuisine. Charleen Badman, chef and co-owner is one of Arizona’s most celebrated chefs and is a James Beard winner for Best Chef of the Southwest 2019.

One of the most memorable meals you’ll have in Phoenix is dinner at FnB, an impressive farm-to-table restaurant in the heart of Scottsdale and of one the best Phoenix restaurants in all of The Valley. Perfect for date night or special occasions, the food at FnB is truly swoon-worthy. The menu regularly rotates dishes, capitalizing on seasonality.

This establishment is continuously winning awards for its delicious food. The dishes at FnB Restaurant are prepared by Chef Charleen Badman who was awarded the Best Chef of the Southwest by the James Beards Awards. All ingredients are sourced in Arizona, the menu changes seasonally and it has one of the most impressive Arizona wine lists.

7125 E 5th Ave #31, Scottsdale, AZ 85251Phone: 480-284-4777 Visit Website. A post shared by local and seasonal love (@fnbrestaurant). If you prefer an intimate setting for your next dining experience with your friends, consider visiting FnB Restaurant to enjoy refined, farm-to-table dishes bursting with seasonal flavors.

FnB Restaurant is tucked away from the bustle of Old Town down a side street, enveloped by buildings. The outdoor dining space is reminiscent of a garden party with wait staff busily delivering delectable dishes to waiting connoisseurs. Gorgeously quaffed plates are a feast for your eyes and a treat for your tastebuds.

Considered a best restaurant in Scottsdale among locals, this spot boasts a James Beard award winning chef who crafts seasonal menus showcasing locally sourced ingredients. This farm-to-table approach allows veggies to shine and also showcases a cool award winning wine program featuring local wines produced in Arizona.

Change is constant on luminary Charleen Badman’s deeply Arizonan menu — and so, in some ever-changing form, is Two Wash Ranch chicken. Birds raised by poultry farmer Dave Jordan get the royal treatment at FnB. In winter, Badman might braise what she calls a Macau-style bird with soy, peanuts, curry, and coconut milk.

Award-winning chef Charleen Badman believes in serving his guests only the freshest locally-sourced foods from Arizona farms to the table of FnB. The restaurant menu is about diversity, from pork cabbage rolls to garlic breadcrumbs and many more. The creative cocktails in stock are sure to keep your spirits high.

FnB is one of the most renowned restaurants in Old Town Scottsdale. Chef Charlene Badman is a James Beard Award winner, and her ability to curate one-of-a-kind menus that change constantly with the seasons is beyond impressive. It’s an epicurean gastropub serving really ingredient-forward dishes with a twist.

Set in a midcentury space, it’s led by Chef Charleen Badman and Pavle Milic, two names that helped put Arizona-grown ingredients on the map. Nearly everything on the menu comes from within a 200-mile radius. In other words, you get produce-first plates built around what’s in season, not what’s trendy.

website | 7125 E 5th Ave, #31 ( get directions) | cuisine: American | best for: award-winning, farm-to-table fare. FnB Restaurant stands for food and beverage. This may not seem novel, but that simplicity speaks deeply to their ethos: take the best ingredients Arizona has to offer and let them shine.

Sophisticated yet down-home, FnB remains the darling of the Scottsdale culinary scene. The menu, which changes frequently, is based on seasonal ingredients sourced from local vendors and farms. The farm-fresh ingredients are carefully selected to create unexpected and delightful pairings.

This is about as good as Valley dining gets—fresh and adventurous ingredients, locally sourced, with a devotion to Arizona wines that has opened up palates across the Valley. Chef Charlene Badman has a way of transforming the familiar into the fabulous, allowing each vegetable and…

Freshen up at the hotel in the evening, then get ready for a creative meal at FnB. The seasonal offerings are accented by global ingredients, resulting in options like pasta, summer squash, huckleberry gold potatoes, lamb riblets, chilled corn bisque and more, all locally sourced.

FnB: FnB is a popular farm-to-table restaurant located in the heart of Scottsdale. It showcases the best of Arizona’s local ingredients, serving creative and seasonally-inspired dishes. With a focus on sustainability, the menu changes frequently to reflect the freshest produce.

FnB’s menu changes depending on what is in season, and the Thai-style stuffed pork cabbage rolls with fish sauce, chilled noodles, and soft herbs is a definite late-summer favorite. Guests love the unique and ever-changing menu options as well as the extensive wine selection.

You absolutely have to plan your night out in Old Town around the intimate and stimulating experience that is FnB. Just make sure you book your dinner reservations a couple of weeks in advance. FnB showcases an ever-changing menu featuring the best local ingredients.

FnB Restaurant is a charming gastropub with New American farm-to-table menu options that offers local wines. The environment is close, quiet and intimate – the perfect place for a great evening. Address: 7125 East 5th Avenue Phone: 480-284-4777 What to try:

FnB Restaurant is one of the best halal restaurants in downtown Scottsdale, provides farm-to-table American food. They have vegan and halal options. The menu is inspired by global flavors and uses fresh ingredients sourced from across the United States.

As you wake up to the cool, cold winter, there is a feeling of fatigue all over your body. The urge to walk directly to the kitchen and prepare a small breakfast is lost. Where and how will you eat to relax after an excitingly stressful workout?

7125 E 5th Ave #31Scottsdale, AZ 85251(480) 284-4777 Visit Website See Menu Open in Google Maps. Welcoming guests since 2009, this gastropub is a local favorite, offering local wines and refined New American fare.

7125 East 5th Avenue, Suite 31Scottsdale, Arizona 85251 Website. FnB is a local favorite. It’s in a cozy and intimate setting and their entire menu is farm-focused and their wine list features all AZ wines.

I like to sit at the bar, ask for a recommendation from their highly-curated natural wine selection, and — with a menu that changes frequently with the seasons — order whatever strikes my eye.

For dinner tonight, check out FnB, a farm-to-table spot by James Beard Award-nominated chef Charleen Badman, or perhaps Marcellino Ristorante, which is a great romantic spot in Scottsdale.

FnB — Celebrate Arizona’s agricultural bounty at FnB, where the menu is a love letter to local farmers and producers. The dishes are inventive, seasonal, and always satisfying.

A favorite among local epicureans since opening its doors in late 2009, FnB has gone on to receive national acclaim and numerous awards in recent years, ...