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$75  + Tip/Tax
Sun, 2/22
6:00 PM
Central Scottsdale

Fat Ox

Day 1: 5-Course Inventive Italian Tasting Series

Opened in 2016, this exceptional eatery has kept up its game, landing on both the Phoenix New Times’ 2025 List of “10 Best Restaurants in Scottsdale” and its 2024 List of “10 Best Italian Restaurants.” Arizona-born Chef Matt Carter, a graduate of the Scottsdale Culinary Academy, earned his stripes cooking at Scottsdale’s La Chaumiere. He followed that up with a sojourn in Paris, which helped him land a job as Chef de Partie at Fermier Brasserie, the highly acclaimed restaurant of Chef Christopher Gross. Next came a tour of duty at Thomas Keller’s illustrious (and 3-Michelin-Starred) French Laundry in the Napa Valley. He then built on that experience by helping to create Zinc Bistro in Scottsdale. At Fat Ox, he is thrilling diners with dishes like Wagyu carpaccio, cacio e pepe, 25-layer lasagna (which was included on Forbes’ List of “57 Irresistible Pastas from Restaurants Worldwide”), brick grilled chicken, and lush desserts like Frangelico tiramisu and butterscotch budino. Thrillist says that Fat Ox’s “elegant and contemporary setting matches the modern and sophisticated approach to Italian cuisine…definitely worthy of a special evening.” Sounds sublime, so we will hope to see you there!

About the Host:

Matt Carter

Chef/Owner

Hailing originally from Arizona, Chef Matt Carter began his culinary career as a dishwasher at San Diego's The Eggery. He quickly worked his way up to the line and from there enrolled at the Scottsdale Culinary Institute. He previously honed his craft at La Chaumiere, Christopher’s Fermier Brasserie, 3-Michelin-Starred French Laundry, and Michael’s at the Citadel before creating Zinc Bistro in 2001 and The Mission in 2008.

The Lineup

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

  1. Gem Caesar

    white balsamic, anchovy, tomato crouton, parmesan, basil, caper, evo

  2. Radiatori alla Buttera

    cured pork sugo, broccolini, tomato, burrata, salsa verde

  3. Salmon, Fat Ox Style

    black pepper, dill, porcini, savoy spinach, radish, sake supreme

  4. Black Garlic Short Rib

    salsa rossa, bone marrow, barolo demi

  5. Burro Nocciola Torta

    brown butter sponge, butterscotch crème, spiced meringue

Fat Ox

6316 N Scottsdale Rd

Scottsdale, AZ 85253

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, Fat Ox 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 Anchovy in Course 1, Pork in Course 2, Salmon in Course 3 and Anchovy, Pork and Beef in Course 4, and Gelatin in Course 5. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 2, Pork and Beef in Course 4, and Gelatin in Course 5. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 3, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 1, Course 2. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Anchovy in Course 1, Salmon in Course 3 and Anchovy in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

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

  • Alliums: There is Garlic (Raw) and Onion (Raw) in Course 1, Garlic (Raw), Garlic (Cooked), Onion (Cooked) and Shallot (Raw) in Course 2, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 3 and Garlic (Raw), Garlic (Cooked), Onion (Cooked), Shallot (Raw) and Shallot (Cooked) in Course 4. Substitutions will be provided.

  • Mushrooms: There is Porcini in Course 3 and Porcini in Course 4. Substitutions will be provided.

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.