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$75  + Tip/Tax
Tue, 9/1
5:15 PM & 7:45 PM
Mesa

Board & Batten

5-Course Whimsical "Italian-Ish" Tasting Event

Debuting in 2017, this modern bistro with distinct Italian touches nestled in the groves of North East Valley has kept things fresh, landing on Phoenix New Times’ 2024 List of “12 Best in Mesa” and this year’s Arizona Republic List of “12 Best Restaurants.” Chef Tony Snyder works wonders with a menu that features such fare as crudo di branzino, rustic tomato braised meatballs with polenta, arancini di parmigiano, cavatelli with eggplant caponata, pork ribeye saltimbocca, and desserts like salted caramel bar with lemon mousse, flourless chocolate cake with chocolate gelato, and sticky toffee date cake with whiskey caramel and vanilla gelato. And it’s all served up in a small white farmhouse decked out with modern windows and elegant lighting. Phoenix Magazine calls Board & Batten “a dazzling gem [with] a menu full of fresh, seasonal and local comfort foods.” Comfort in these tumultuous times? We’ll take it, and we bet you feel the same. See you there!

About the Host:

Tony Snyder

Executive Chef

A native of rural Illinois, Chef Tony Snyder launched his career in St. Louis as a young chef at spots like the The Landmark, Charlie Gitto’s on The Hill, and Trattoria Marcella. Once in Scottsdale, he further honed his cradt at Nonni’s Kitchen, as a sous chef for acclaimed Chef/owner Chrysa Robertson, and Chef Michael Mina’s Bourbon Steak at the Scottsdale Princess. He is a Le Cordon Bleu College of Culinary Arts graduate.

The Lineup

All courses will be individually plated. This menu will be Fish, Egg, Peanut, Tree Nut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Prosciutto Cotto & Peach Antipasto

    tiny giardiniera, melting tomato, sea hive cheddar, toast

  2. Lemon "Caesar" Salad

    tuscan gem lettuce, creamy lemon dressing, fennel spice crouton

  3. Mexican Blue Crab Risotto

    chickpea-chili crunch, lemon, parmigiano, evoo

  4. Braciole-Style Braised Short Rib

    local parched polenta, spinach, candied beef belly

  5. Late Summer Peaches & Cream

    goat's milk panna cotta, macerated peach, cherry sauce, oat crumble

Board & Batten

4012 E Palm St

Mesa, AZ 85215

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Board & Batten will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians:
    • There is Pork in Course 1, Crab in Course 3 and Beef in Course 4. Substitutions will be provided.
    • There is Beef-Based Gelatin in Course 5. Substitutions will be provided.

  • Pescatarians:
    • There is Pork in Course 1 and Beef in Course 4. Substitutions will be provided.
    • There is Beef-Based Gelatin in Course 5. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 2. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 2, Course 3, Course 4. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 4, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 1, Course 2, Course 3, Course 4. Substitutions will not be provided. Sheep's Milk Cheese is in Course 4. Substitutions will be provided

  • Shellfish: There is Crab in Course 3. Substitutions will be provided.

  • Fish: This menu is fish-free.

  • Eggs: This menu is egg-free.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: This menu is tree nut-free.

  • Alliums: There is Onion (Cooked) in Course 3 and Onion (Cooked) and Garlic (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.