There's a reason why Vincent on Camelback
has
been a Phoenix favorite for nearly 40 years.
Consistently wonderful meals, a multiple-award winning wine list, and
unparalleled attentive service. Critics say our food is "always intriguing and inspiring." We say it's Chef Vincent's
unique blend of classic French recipes with Southwestern ingredients that makes patrons and critics rave. Come see
why we've enjoyed their enduring applause.
Menus
Vincent on Camelback serves dinner, Wednesday—Saturday, starting 5pm.
Vincent's menu changes daily, click below to view a sample.
Our wine list features over 500 individual selections.
We're proud
to have been awarded Wine Spectator's Best of Award of Excellence every year since 1997.
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Private Dining
Treat your group to Phoenix's finest!
Nationally acclaimed for extraordinary food and fine wines,
Vincent's on Camelback can accommodate private groups and gatherings up to 25 people in one of our several private
dining rooms. Let Vincent's plan your entire special event from individualized menus to creative centerpieces to
special giveaways.
Call us at (602) 224-0225 and let us plan your event.
History
Considered by many to be Phoenix's culinary prize, Vincent has been
combining his expertise in classic French cooking with Southwestern ingredients for nearly 40 years.
Vincent's love
for cooking began in his youth in France, where he worked at L'Oustau de Baumanière in Les Baux de Provence, and
Maxim's and Fauchon in Paris. He came to the U.S. in 1976 to be sous-chef at Chicago's Le Français, and within 10
years opened his own restaurant here that helped put Phoenix on the culinary map.
Vincent gained national acclaim at his first restaurant (which he
did not own) in Pinnacle Peak, Arizona. In the early 1980's, then food editor of The New York Times, Craig
Claiborne wrote, "If one may judge a restaurant on the basis of one visit but in the company of five other guests
each of whom ordered a variety of dishes, I would declare Vincent's to be exceptional." In those early days,
Vincent's food was nothing like his style of cooking is today. His early years reflected his background in
classically prepared French haute cuisine. After Vincent moved to Phoenix, he began to see the possibilities of
cooking with the cornucopia of southwestern ingredients.
As he learned about ingredients that were new to him like chile
peppers, corn, cilantro, and masa, he was able to produce a hybrid cuisine based on the most exacting French
techniques. During that period, many chefs hopped on the southwestern bandwagon that was beginning to gather speed,
but none possessed the training or discipline of Vincent, who was able to apply a lifetime of French technique and
craft to each recipe and presentation. By careful thought and constant attention to detail, Vincent created an
entirely new cuisine. Southwestern cookery had been developing along the lines of a marriage between California
novelties and traditional concepts of Mexican food, but it was Vincent who focused his cooking to absorb the
flavors of the Southwest into a refined, sublimated cuisine that no one else in America had attempted before. In
January of 1986, Vincent opened his own restaurant, Vincent on Camelback, which is still at its original location
in Phoenix.
Vincent was the first chef ever to receive a Citation of
Excellence
from the International Food & Wine Society. He has enjoyed countless commendations, including the James Beard award
as "America's Best Chef: Southwest" and in 2018 was elevated to the very prestigious rank of Officier in the
National Order of Agricultural Merit — L'Ordre du Mérite Agricole on behalf of the Republic of France. For more
than a decade, Zagat has ranked his restaurant "most popular" and "best in area" and Mobil Travel Guide has awarded
it four stars. Gourmet magazine, Conde Nast Traveler and Travel & Leisure all have lauded Vincent and his
restaurant for his tempting food and attentive service. In 2003, Vincent's on Camelback was placed 24th on the
World's Top 50 Restaurants by British based Restaurant Magazine.
Awards
Vincent Guerithault and Vincent on Camelback have been the proud
recipients of several highlighted awards throughout the years.
James Beard Foundation
America's Best Chef: Southwest — 1993
Semi-Finalist for Outstanding Restaurant — 2013, 2012, 2011, 2010
Semi-Finalist for Outstanding Chef — 2009, 2008
Semi-Finalist for Outstanding Service — 2000
Restaurant Magazine, London
24th Best Restaurant in the World — 2003
Republic of France
Officier de L'Ordre du Mérite Agricole — 2018
Chevalier de L'Ordre du Mérite Agricole — 1994
Arizona Culinary Hall of Fame
Inducted — 1992
Outstanding Establishment — 2011
Ranking Arizona
Best Arizona Restaurant: Southwestern/Eclectic — Since 2009
Catering by Vincent
Please call (602) 224-0225 to see how we can help you plan
your
perfect event.
Travel with Vincent
Learn about upcoming cruises that Chef Vincent is hosting in 2024:
Chef Vincent and Critics Choice Vacations are hosting a 7-day Regent Seven
Seas Cruises' sailing "Santorini Sunset" from August 15-22. Ports of call include Syros, Santorini, Patmos &
Bozcada. Enjoy the all inclusive Regent experience. Contact Susan at Critics Choice Vacations.
Vincent and Critics Choice Vacations are hosting a
7-day SeaDream Yacht Club Mediterranean sailing in October 2024, from Nice to Nice. Contact Susan at Critics
Choice Vacations to learn more about this exclusive sailing and small ship experience — only 112 guests onboard
with 95 crew!
Located adjacent to the main dining restaurant, the Market Bistro is
Vincent's wildly popular casual dining bistro, serving dinner, Wednesdays through Saturdays. Enjoy classics like
Smoked Salmon Quesadilla, Duck Confit, and Steak Frites paired with unique wines or call ahead and order to take
home.
Menus
Vincent Market Bistro serves dinner, Wednesday—Saturday, starting
5pm.