Board & Batten Restuarant
Arizona Chef’s Week 2026 – What a Great Event at Board & Batten
This is only the second year the greater Phoenix area has held this event. It is for locally owned independent restaurants to highlight the culinary talent of their chef’s. Each of the seventy participating restaurants created a three-course menu for this week only loaded as stated “with fresh ideas and bold new flavors.” It started July 31st and ends August 9th.
We had heard from various people and read strong recommendations for Board & Batten in the north Mesa area at 4012 E Palm St, Mesa and they were all correct!
Photo from Board & Batten
In addition to the fixed menu, one could also order off the regular menu. Each of the dishes was offered a recommended wine pairing in either three ounce or six-ounce pour options.
Photo ©Michael Kelly
We arrived a bit early to make sure we could get indoor seating as the weather was brutally hot. Upon entering the beautiful grounds and impeccable modern decorated restaurant, we chose to sit at the bar. Looking over an excellent and broad European wine list with a few selections of USA wines, chose an unusual Italian Inama Azienda Agricola Carménère Piu offering. Carménère today typically comes from Chile, so it piqued my interest. Had a quick taste and ordered the bottle that was a smoother Carménère than Chilian Carménère, with an Italian twist of oak and Old-World production techniques – a particularly good wine. Aromas of black plum, tobacco and dark berries. On the palate blackberries with herbs and spices. At the conclusion smooth and velvety tannins made for an enjoyable finish.
Once seated we were already delighted with the friendliness of the staff from the hostess and bar host then the wait staff and wine manager continued this exchange. All top notch and professional without any pretense.
My wife ordered Pomodoro pasta with rigatoni noodles, sweet peas, melted Burrata and basil.
Photo ©Michael Kelly
I went with the AZ Chef’s Week special. For each course you had a choice of two options. For the first course went with Shaved Vera Earl Ranch Beef Tenderloin Carpaccio. Beef tallow scented peaches, Georgia’s Pesto, Olive oil, toast and fresh slices of Parmesan cheese. This was remarkable and equal to the best presentation of my favorite boutique restaurant in Paris.
Photo ©Michael Kelly
The second course with Red Wine Braised Short Rib. This was prepared with creamed corn, beef belly candied, charred scallion Chimichurri. Tender beef with delicious and savory tastes. While enjoying corn, cream corn is not necessarily my favorite, but not a kernel remained in the bowl!
Photo ©Michael Kelly
Dessert was Dark Chocolate Date Tore of date swirl mascarpone ice cream and raspberries.
Photo ©Michael Kelly
This was given to my wife, and I elected to go with a selection of the standard menu for an unusual dessert, the Crudo di Branzino with chickpea, chili crisp, watermelon, colatura and EVOO. Unfortunately, they did not get their Branzino shipment in and substitute Ahi Tuna. Good but was desiring the Branzino as I have always liked it cooked and was looking forward to it as a Crudo presentation.
Photo ©Michael Kelly
Overall, an exceptional experience and excellent food. I would highly recommend the restaurant to anyone who wants a relaxing atmosphere, friendly and knowledgeable staff, and food with extraordinary culinary treats. We spent a fair amount of time talking about the wine list with Veronica, the wine buyer who was truly knowledgeable and provided keen insight as to the reasons behind her recommendations.
Sláinte,
Michael Kelly