Mowry and Cotton
Mowry and Cotton

Mowry and Cotton

Adam Toriseva 

The Phoenician’s new dining experience, Mowry and Cotton, gives a tip of the hat to the area’s history, with an emphasis on friends, family and comfort food.

“It’s not your typical western-themed restaurant at all,” says Lisa Mercer, food and beverage director. “We’re calling it a modern American cuisine.”

The menu, as well as the ambiance set it apart from other Southwestern restaurants. The walls are adorned with wine bottles, while succulents and rustic lighting fixtures decorate the dining room to retain an Old West atmosphere.

Mowry and Cotton features indoor seating as well as a patio for outdoor seating. The restaurant’s high ceilings and earthy tones create a beautiful open-concept that combines a unique style but also reflects the feel of the Sonoran Desert.

Named for two bartenders who opened Scottsdale’s first upscale bar, Mowry and Cotton features an a la carte, modern American menu that focuses on fresh ingredients. Market mixed greens with charred carrots, hazelnuts and cranberries, with maple balsamic drizzled on top ($10), sit alongside caramelized cauliflower, with citrus, Calabrian chile and pine nut ($13) on the dinner’s extensive appetizer menu.

Cowboy ribeye with smoked bleu cheese, onion, pepita and chimichurri ($36) and bison carpaccio, with turnip, radicchio, grapes and fruit crostini ($15) bookend the meat entrees.

Salt spring mussels ($16) and seared sea scallops ($29) are among the fish selections.

“We get whatever we can that’s local and in season,” Mercer says. “We take pride in simple ingredients with a lot of flavor, done really well.”

Those seeking something lighter can opt for flatbreads like apple camembert ($12), brimming over with acorn squash, sage and watercress. There is an array of bread, soup, salad and veggie options, such as barbecue beets ($11), made with mustard greens, chickpeas and smoked onion yogurt.

“Our menu doesn’t focus on starches or bread, and you’re not going to find a lot of cheese on our menu,” says Mercer, adding it’s perfect for vegetarians, vegans and those who prefer a gluten-free diet.

“This menu is almost like comfort food in disguise, and at the end of the day, it’s really healthy.”

Mercer stresses the menu is “mid-priced.”

“We are not trying to be the highest-priced place in town,” she said. As everything is priced a la carte, guests can build their own meals.

Behind the menu is Chef de Cuisine Tandy Peterson, an Arizona Culinary Institute alum who honed her craft at the likes of Café Bink, Binkley’s Restaurant and Bizkaia, Spain’s Asador Etxebarri.

The use of fresh produce doesn’t stop with the food menu. Mowry and Cotton features crafted cocktails made with fresh fruit puree that changes seasonally. Mowry and Cotton also partnered with New Mexico’s Gruet Winery to provide house sparkling wine.

Mowry and Cotton balances elegance with comfort. Walk-ins, as well as reservations are honored, and there is no dress code.

“We want people to be comfortable,” Mercer says. The atmosphere is relaxed and conducive to a communal setting.

Mercer and her team have one goal.

“We want to stay true to who we are, we don’t want to get caught in the trap of wanting to change things,” she says.


Mowry and Cotton, The Phoenician, 6000 E. Camelback Road, Scottsdale, 480.941.8200,

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