We try to do a tasting menu whenever possible, especially where the chef is so highly regarded. This was our first visit to Vincent. We arrived early because we had symphony tickets and we had the place to ourselves for most of our meal, which was a little weird. The atmosphere was old school, fine dining elegance. We tasted 10 dishes with wine pairings and had a lot of fun with Howie our waiter - also the wine director - talking about AZ wines, trips to France and Vincent's extensive wine cellar. He spoiled us with some very special wines. Every dish was beautifully prepared and perfectly seasoned. We started with a smoked salmon quesadilla with horseradish cream; then a trio of chilled yellow, green and red heirloom tomato soup; Radicchio and endive salad with citrus vinaigrette; curly endive with poached egg, bacon and mustard dressing; Atlantic halibut with roasted vegetables and chipotle beurre blanc; sautéed veal tenderloin with tarragon sauce; sautéed beef tenderloin with green peppercorn sauce; fresh apricot tart; warm chocolate tart; and pot de crème. Favorites were the quesadilla, tomato soup, halibut (super flaky and tender) and pot de crème. Consider Vincent on Camelback for a special occasion - or just a really nice, non-trendy night out.