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Inspired by Arizona’s local products, Kai Restaurant rotates new dishes into the detailed menu two to four times a year. The Forbes Travel Guide Five-Star cuisine from executive chef Conor Favre features tomatoes grown by a local school on the Indian reservation in the summer, and come fall shifts the focus to heartier fare. Meaning “seed” in Pima, Kai Restaurant borrows heavily from the tribe’s agrarian lifestyle, highlighting local and seasonal produce throughout the year. In order to keep things fresh, chef Favre and his staff take a monthlong trip around the state each August, visiting producers and learning new techniques — including goat milking at an Arizona ranch.