Its philosophy is admirable: providing quality dishes, incorporating organic and all-natural ingredients, and supporting local bakers and farmers. Its menu is just as admirable, right down to Arizona’s only all-natural wine list.

I passed under the inviting wooden pergola and entered Caffe Boa, established in 1994. I was quickly seated, past the wine bar, in a cozy corner, next to the tall wood doors in the exposed brick walls that lead to additional seating. My cucumber-infused water arrived with my silverware, tucked into a cloth napkin with a sprig of herbs between my fork and knife. It was a nice touch, indicative of the care put into everything this restaurant does.

The pastas are made daily, by hand, in house. The seafood is wild caught and flown in fresh. The poultry is free range and antibiotic-free. Here at Caffe Boa, you’ll definitely taste the difference.

Try This: Begin with a Cubano Nuevo—a mixture of rum, mint, pineapple, lime, and prosecco. Then start with the very excellent pumpkin soup with ginger, parmesan shavings, and pumpkin seeds. For an entrée, it’s hard to beat the handmade Istrian pasta with slow-roasted, free-range pulled rabbit, foraged mushrooms, thyme, and pecorino cheese.

 

 

 

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