What’S Hot In: Scottsdale, Ariz.

Ippei Japanese Bistro [3]

7000 E. Mayo Blvd., Ste. 1090. (480) 585-7770. www.ippeijapanesebistro.com . Seats: 149. Cuisine: Japanese izakaya. Specialties: seared ahi tuna salad with mixed greens, sprouts, avocados, cucumbers and soy-onion vinaigrette; panko-breaded katsu; East Valley roll with eel, shrimp, cucumber and ginger, drizzled with eel sauce. Dishes: $2-$13. Chef: Matt Uemura. Owner: Ippei Restaurants LLC.

Olive & Ivy [4]

7135 E. Camelback Rd., Ste. 195. (480) 751-2200. www.foxrc.com . Seats: 300. Cuisine: Californian/Mediterranean. Specialties: scallops with salsify cream, romaine hearts and pork jus; Moroccan-style lamb; chicken and dumplings with savoy cabbage and cider glaze. Main courses: $16-$28. Chef: Brendan Sodikoff. Owner: Fox Restaurant Concepts.

Sol y Sombra Spanish Kitchen & Lounge [5]

20707 N. Pima Rd., Ste. L200. (480) 443-5399. www.solysombra.com . Seats: 90. Cuisine: Spanish. Specialties: wild salmon with green apple and parsley salad with horseradish foam; marinated skirt steak with Romesco sauce and charred green onion; red wine-braised octopus marinated in spicy smoked paprika escabèche with pearl onion, roasted peppers, olives and marjoram. Tapas: $4-$16. Chef-owner: Aaron May.

Star Spangled Tavern [6]

20751 N. Pima Rd. (480) 419-USAZ. www.starspangledtavern.us . Seats: 160. Cuisine: contemporary comfort food. Specialties: roast rabbit loin with cider glaze, white bean stew and roasted root vegetables; baby back ribs with bourbon-honey glaze, roast barbecued sweet potato and celery root slaw; potato-crusted walleye with dill hollandaise and wild rice. Main courses: $22-$32. Chef: Rob Toll. Owner: Jimmy Carlin.

Taneko Japanese Tavern [7]

6166 N. Scottsdale Rd. (480) 308-9950. www.tanekotavern.com . Seats: 160. Cuisine: contemporary Japanese. Specialties: seared tuna tataki with citrus-garlic sauce and macro arugula; soba noodle bowl with roast duck breast, greens, scallions, egg and vinaigrette; natural lamb with Japanese plum and mango-daikon pickle. Main courses: $10-$24. Culinary partner: Tim Coonan. Owner: P.F. Chang’s China Bistro [8] Inc.