2/5 SeanCee 4 years ago on Google
Hosting
a
restaurant
at
a
$400
million
dollar
resort
implies
a
level
of
service
and
attention
to
detail
that
must
be
impeccable
if
you
want
the
core
clientele
to
take
notice.
Mowry
&
Cotton,
which
serves
seasonally
inspired
American
Cuisine,
fails
to
impress
on
several
levels.
As
this
was
a
visit
during
Arizona
Restaurant
Week,
I
expected
to
be
presented
with
the
prix-fixe
menu
by
the
hostess
but
instead
was
given
the
standard
menu.
When
I
asked
the
server
for
the
restaurant
week
menu,
he
retreated
and
then
rummaged
through
some
drawers
until
he
could
find
them.
This
is
restaurant
week
in
a
featured
restaurant,
and
it
makes
me
a
little
sad
to
think
that
instead
of
joining
the
celebration,
Mowry
&
Cotton
would
rather
hide
away
the
prix-fixe
menu
and
charge
full
price
to
unaware
patrons.
There
were
four
of
us
dining
together
and
we
decided
we
would
add-on
the
Buttermilk
Buns
served
with
citrus
sea
salt
and
duck
fat
fig
butters.
We
had
two
orders,
as
suggested
by
our
server,
which
was
too
much
for
the
four
of
us
as
a
starter
add-on.
The
buns
were
hot,
fresh
and
delicious,
and
the
two
different
butter
choices
were
pleasant
and
tasty.
I
did
feel
though
that
the
dried
corn
sprinkled
on
the
fig
butter
was
odd
and
didn’t
seem
to
add
much
of
value.
The
First
course
I
chose
was
an
Heirloom
Tomato
Salad
with
beets,
burrata,
and
a
citrus
vinaigrette.
The
salad
was
served
haphazardly,
appearing
as
a
plain
pile
of
arugula.
It
wasn’t
until
I
dug
into
it,
that
I
discovered
the
other
ingredients.
The
heirloom
tomatoes
were
very
overly
ripened
and
mushy,
which
was
confirmed
by
one
of
my
dining
companions
who
had
also,
unfortunately,
ordered
the
salad.
If
I
had
invited
guests
over
for
dinner
at
my
home,
I
would
never
think
of
serving
them
tomatoes
so
far
gone.
Second
course
was
Atlantic
Halibut
with
bok
choy,
bell
pepper,
and
green
peri
peri
sauce.
At
first
glance
it
presented
beautifully,
but
then
I
notice
the
greasy
fingerprints
on
the
plate
diminishing
the
effect.
The
halibut
is
tepid
in
temperature
which
is
concerning.
Was
it
left
waiting
to
be
served
and
cooled
down,
or
did
it
never
quite
reach
appropriate
cooking
temperature?
It
tastes
fine,
however,
and
is
flaky
and
well
seasoned.
The
peri
peri
sauce
is
a
vibrant
and
tasty
companion
with
the
fish
and
the
vegetables
which
are
also
quite
good.
For
dessert
I
chose
Lemon
Meringue.
Mowry
&
Cotton
serves
this
as
a
lemon
tart
with
the
meringue
as
a
garnish
rather
than
a
feature.
The
lemon
tart
was
pleasant
but
the
meringue
was
bone
dry
and
reminiscent
of
stale
childhood
cereal.
It
was
not
something
I
would
order
again.
After
we
paid
the
check
and
were
heading
out,
we
passed
our
server
who
was
leaning
against
the
bar
watching
television.
He
didn’t
look
up
or
acknowledge
our
departure
though
the
restaurant
was
mostly
empty.
Overall,
it
was
a
dining
experience
that
I
might
have
expected
to
receive
at
a
random
low-end
chain
restaurant,
but
not
at
the
Phoenician.
It
was
a
disappointing
experience
at
Mowry
&
Cotton
in
service,
presentation,
and
quality.