These days, hardly a restaurant opens up without some fanfare about its local organic produce or seasonal dishes. That's great and all — the more the merrier, when it comes to sourcing great ingredients — but still, we know a trend when we see it.

At Quiessence, though, they don't just talk the talk. They walk the walk every single day, when chef de cuisine Greg LaPrad and sous chef Anthony Andiario put their heads together and come up with a new menu that makes the best use of the freshest produce, seafood, and meats. That means organic vegetables grown right next door, at Maya's at the Farm, meats from local herdsmen, and other ingredients from Phoenix purveyors. Both LaPrad and Andiario have spent time working in Italy, where the Slow Food Movement was founded, so they're huge believers in the philosophy behind the food. On any given day, the menu might feature braised pork tenderloin with roasted peppers and wilted mizuna; buckwheat tagliatelle with duck confit, fava beans and sage; or pan-seared sole with shrimp, baby fennel, and sweet potatoes. More likely, you won't find any of the above due to the truly seasonal menu, but you get the picture. Housemade charcuterie, pâtés, and salads are ever-changing as well.

The beautiful thing about Quiessence, aside from the pastoral setting, is how it never gets old. We can't think of anywhere else in Phoenix where repeat visits are such a pleasure.