The Table at Junipine has long been one of Sedona’s most beloved restaurants and for good reason too. There isn’t any other place like it. Nestled on the banks of Oak Creek at the Junipine Resort, The Table has always felt like a Sedona oasis. It’s totally secluded with trees on one side and the babbling creek on the other. The Table has even landed a new chef. Brett Vibber is dedicated to foraging for ingredients and making sure every plate is truly local. The only-in-Arizona feel of each entrée is more than evident here.
For starters, we couldn’t resist the Wild Mushroom Potstickers. These delectable dumplings were served with spruce tip emulsion and chiltepin-infused honey that give this first plate a spicy kick. We also loved the Arizona Sweet Shrimp Tacos topped with fire roasted salsa verde and house-made kimchi that added heat and color to this dish. The Mesquite Flour Waffle was a menu item that we couldn’t pass up. Served with pinole fried duck and cactus fruit gastrique, each and every bite was flavorful, savory, sweet and unique. Cheers to the chef for an innovative dish. Next up, we tried the Terra Farms Iberico Pork Hangar Steak. The juicy and tender steak was perfectly complemented by the Tepary bean cassoulet as a hearty side and crab apple relish as a sweet one.
We also had to save room for dessert. They’re all made in house, and both options we selected were unbelievably fresh. The Mesquite Honey Cake was everything we dreamed it would be. This decadent slice was smoky, sweet and tempered by the honey. The literally cool scoop of steam corn ice cream proved to be a perfect way to finish off this entrée. And then there’s the bread pudding. We love bread pudding this time of year, and the warm Milk Bread Pudding served with manzanita caramel and juniper-spiced custard was heavenly on a chilly winter’s day.
Speaking of winter, The Table is slated to offer special menus over the holidays. Please contact the restaurant directly for details. We can tell you that The Table is a restaurant worth celebrating for its stellar contribution to our dining scene. − A Sedona Foodie
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