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The Phoenician Tavern

  • 6000 E. Camelback Road The Phoenician Scottsdale, AZ 85251
    • Phone: (480) 423-2530
    • Toll-free: (800) 888-8234
    • Fax: (480) 423-2670
Meeting Space
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The newest resort restaurant, The Phoenician Tavern presents polished pub grub within a welcoming, casual atmosphere. Enjoy a variety of craft beers along with comfort favorites such as Crazy Good Pretzels, Fish N Chips, the Smokehouse Burger – and, for dessert, Warm Beignets or Hot Apple Pie. Located at the Golf Clubhouse, the restaurant features indoor/outdoor bar seating, as well as picturesque views of the newly redesigned golf course.

General Information
  • Hours of Operation: Hours of Operation: Sunday – Thursday, 11am – 9pm Friday – Saturday, 11am – 11pm Dueling Pianos, Saturdays, 8pm – 11pm
  • Miles to Downtown Phoenix: 11
  • Miles to Phoenix Sky Harbor Airport: 8
  • Kid Friendly:
  • Green/Sustainable Practices:
Restaurant Information
  • Average Entrée Cost: $10-$19
  • Lunch:
  • Dinner:
  • Outdoor Dining:
  • Full Bar:
  • Beer/Wine:
  • Lounge:
  • Live Music:
  • Reservations Accepted:
  • Reservations Recommended:
  • Chef Name: Michael Press
  • Chef Bio: Michael Press joined The Phoenician in October 2018 and currently serves as the Chef de Cuisine for the AAA Five Diamond resort’s newest restaurant, The Phoenician Tavern, featuring polished pub grub in a fun and friendly environment. For more than 18 years, Press has ventured across the Southwestern United States, working as Sous Chef for the Four Seasons Hotel Westlake Village in Southern California; Restaurant Chef at Cayton’s at The Ritz-Carlton Golf Club, Dove Mountain in Marana, Arizona; Executive Chef and Owner of Mama Louisa’s Italian Restaurant in Tucson, Arizona; and Executive Sous Chef for Banquets at La Cantera Hill Country Resort in San Antonio, Texas. Prior to joining The Phoenician, he was the Executive Chef at iPic Gold Entertainment in Scottsdale. His resume also includes stops at the Arizona Biltmore and the Four Seasons at Troon North. Before coming to the region, Press spent time in the Northeast as a Sous Chef for various restaurants in New Haven, Connecticut. Starting at Barkies Grill and Rotisserie, Press ventured on to Alto Basso and Amalfi Grille before becoming the Sous Chef at Toscorp in New York. Originally from Orange, Connecticut, Press graduated from Drew University with a Bachelor’s Degree in History and Political Science, and began his culinary journey at Johnson & Wales University, graduating Magna Cum Laude with a degree in Culinary Arts. In his spare time, Press enjoys playing golf and spending time with his family.
Facility Info
  • Reception Capacity 300
  • Audio true
  • Max Banquet Capacity 235
  • Outdoor Banquet Capacity 0
  • Facility Buyout Allowed true
  • Miles to Phoenix Convention Center 11
  • Outside Entertainment Allowed true
  • In-House Catering true
  • Total Sq. Ft. Meeting Space, Outdoor 0
  • Private Room Reception Capacity 175
  • Private Dining Room Available true
  • Max Reception Capacity 300
  • Outdoor Reception Capacity 0
  • Private Room Banquet Capacity 100
  • Total Sq. Ft. Meeting Space, Indoor+Outdoor 0
  • Visual true
  • Wi-Fi true
  • Banquet Capacity 235
26 reviews

Yelp Reviews