Course Restaurant

06/04/2026

From the kitchen to the bar, every detail of the experience at COURSE is designed to work together.

Thank you to Scottsdale.com for featuring COURSE’s cocktail program, SPRING tasting menu, and recent recognition from The Pinnacle Guide.

Read the full article below.
https://scottsdale.com/blog/post/courses-cocktails-earn-elite-global-recognition/

06/02/2026

We're excited to share that Scottsdale Scoop recently highlighted COURSE earning an Excellent Pin from The Pinnacle Guide, placing our cocktail program among internationally recognized venues.

Read the full feature below.
https://www.thescottsdalescoop.com/p/scottsdale-restaurant-joins-worlds-best-bars-list

05/31/2026

We're bringing back a version of an old friend "THE LOBSTER CORNDOG" for this Father's Day.

Join us at COURSE Restaurant on Sunday, June 21 from 11-2pm for a special one-day-only menu.

Reserve your table online today- https://courserestaurantaz.com/fathers-day

JUNE 21 11-2PM $150

05/30/2026

COURSE was recently featured in Fabulous Arizona for our new SPRING tasting menu and evolving cocktail program, including recognition from The Pinnacle Guide with an Excellent Pin.

Read the full article below -
https://bit.ly/4vnLlkt

And explore our SPRING Menu online-
https://courserestaurantaz.com/menus

05/28/2026

LAMB LOIN • Anderson Ranch lamb • northern white bean • fennel • eggplant • piquillo pepper • green chickpea • lamb demi-glace

COURSE 7 of 8

Experience fine dining made approachable Tuesday-Saturday evenings- https://courserestaurantaz.com/menus/

05/28/2026

INSIGHT

05/27/2026

RED SNAPPER • wild caught • green garlic • artichoke • cured tomato • miner’s lettuce • basil

COURSE 5 of 8

05/26/2026

ASPARAGUS • green and white asparagus • langoustine • soppressata • black quinoa • caper • sea asparagus bisque

COURSE 4 of 8

Reserve your seat and experience SPRING at COURSE.
https://courserestaurantaz.com/menus/

05/25/2026

05/23/2026

COURSE Restaurant has officially been featured by AZCentral and AOL News following our recent recognition from The Pinnacle Guide.

A special thank you to journalist Bahar Anooshahr for highlighting Beverage Director Justin Chard, our cocktail program, and the experience we continue building here at COURSE.

The Pinnacle Guide recognizes standout cocktail bars and beverage programs around the world, making this an incredibly meaningful moment for our team and the city of Phoenix hospitality.

This recognition reflects the creativity, collaboration, hospitality, and intention poured into every part of the guest experience — from the tasting menu to the cocktails designed alongside it.

Thank you to our guests, team, and community for continuing to support what we’re building here in Scottsdale.

Read the full press coverage and view The Pinnacle Guide listing on our blog below.
https://courserestaurantaz.com/course-restaurant-featured-by-azcentral-aol-following-pinnacle-guide-recognition/

05/19/2026

We’re honored to be featured in AZ Foothills Magazine as they spotlight our new SPRING tasting menu and cocktail program, highlighting Chef Cory Oppold’s seasonal approach to fine dining alongside the creativity behind our beverage program led by Justin Chard.

From Radish and Toast and Peas & Carrots to Dirt Dessert and our “Tropic Thunder” cocktail lineup, this season is built around creativity, balance, and a little fun along the way — both in the kitchen and behind the bar.

Thank you to Mallory Gleich and the team at AZ Foothills for joining us and sharing the experience.

Read the full article here - https://www.arizonafoothillsmagazine.com/taste/phoenix-food-and-restaurant-news/spring-takes-center-stage-at-course

Explore our Spring Menu here - https://courserestaurantaz.com/menus/

05/19/2026

HUGE CONGRATULATIONS to our very own alcohol alchemist, JUSTIN CHARD!!

Thank you azcentral 🙏🏻

05/16/2026

We’re movin’ on up to our next cocktail from our Tropic Thunder menu at COURSE:

Just ‘Cause It’s The Theme Song Don’t Make It Not True

• The Base: Basil & Feta Infused Vodka / Sotol
• Tropical Notes: Coconut Liqueur / Kiwi Cordial / Banana Water
• The Balance: White Balsamic / Salt / Sugar / Citric Acid

Took a whole lotta tryin’ just to get up that hill and make this cocktail clear as day, but still packed with flavor.

Come experience it for yourself and see how clear can still mean full of flavor. Book your table online - https://courserestaurantaz.com/menus/

05/14/2026

BLUEBERRY • açaí • coconut • white chocolate • honey • oats • borage

COURSE 8 of 8

A bright, spring-forward finish inspired by the flavors of an açaí bowl.

Blueberry bavarian layered over toasted coconut crumble, paired with açaí sorbet and multiple expressions of blueberry—fresh, dried, and puréed. Beneath, a silky white chocolate mousse with honey granola and honeycomb brittle adds depth and texture, finished with borage and micro mint.

A final course designed to be as refreshing as it is indulgent.

Reserve your experience at COURSE Restaurant and taste the full progression for yourself. https://bit.ly/3tTjvlW

05/13/2026

Method acting, but as a cocktail.

“I Don’t Read The Script, Script Reads Me”

Built like it has never broken character. Dill-infused tequila, ranch and sour cream-washed vodka, nopal cactus spirit, coriander, and clarified cucumber. Tight, savory, and a little aggressive, finished with house pickle brine and a cornichon.

Sometimes you gotta commit to the bit. It pays off.

New seasonal cocktails now on the menu at COURSE. courserestaurantaz.com

05/13/2026

BLUEBERRY • açai • coconut • white chocolate • honey • oats • borage

COURSE 8 of 8

A wonderful springtime dessert, very reminiscent of an açai bowl.
The blueberry bavarian sits on top a crumble of toasted coconut and solidified coconut oil that was emulsified with blueberry purée and powdered citric acid. Garnishes include multiple forms of blueberry-fresh, dried and a puree, borage and micro mint. Below sits a mousse of white chocolate, honey granola, and a crumble of honeycomb brittle.

05/12/2026

A huge congratulations to our very own Justin Chard for earning global recognition on The Pinnacle Guide, with the cocktail program at COURSE Restaurant featured among this year’s standout venues.

The Pinnacle Guide is an internationally respected ranking system that highlights the world’s top cocktail bars and beverage programs - making this an incredible honor and a true reflection of the creativity, precision, and dedication behind the bar at COURSE.

Justin, thank you for your continued passion, innovation, and commitment to your craft. This recognition is well deserved.

Congratulations as well to the 30 featured venues across the globe, representing Athens, Banff, Calgary, Cardiff, Cervia, Chicago, Denver, Houston, Hong Kong, Leeds, Liverpool, London, New Orleans, New York City, Paris, Philadelphia, Phoenix, Providence, Rome, San Juan, Sorrento, Toronto, Vancouver, Vittorio Veneto, Washington DC, and Zürich.

https://www.thepinnacleguide.com/pinned-bars

05/03/2026

Spring is on the menu, and also in the spotlight.

We’re honored to be featured by Scottsdale.com in their April 23 roundup, “Spring Menus Are Here! Our Favorite Local Dishes & Drinks,” highlighting our spring tasting experience and cocktail program.

The piece calls out the balance of refinement, creativity, and approachability that defines this season at COURSE, with mentions of dishes like Radish and Toast, Peas & Carrots, and our cocktail “Just ’Cause It’s the Theme Song Don’t Make It Not True.”

Explore the full article - https://scottsdale.com/blog/post/spring-menus-are-here-our-favorite-local-dishes-drinks/

And book your reservation to experience SPRING online - https://courserestaurantaz.com

04/30/2026

RADISH AND TOAST • petite radish • kaluga caviar • black toast • shallot • butter

COURSE 1 of 8

Our playful approach to the classic combination of radish, butter, and toast.

View the full tasting menu and book your experience online -
https://courserestaurantaz.com/menus/

04/28/2026

We are honored to share that COURSE is included in The Best of The Southwest’s guide to where to book Mother’s Day brunch in Phoenix before reservations fill up.

Our one-day-only experience features an eight-course menu designed to celebrate the occasion with refined, seasonal ingredients and elevated technique.

View the full article below -
https://thebestofthesouthwest.com/dining/arizona-dining/where-to-book-mothers-day-brunch-in-phoenix-before-reservations-fill-up/

Plan your Mother’s Day experience with us and reserve your table before they fill up- https://courserestaurantaz.com/mothers-day/

04/27/2026

PEAS & CARROTS • english pea • pasta • ricotta • lemon • carrot • pea sprouts

COURSE 3 of 8

A wonderful dish combining the classic duo of peas and carrots.

A ragout of cavatelli pasta and peas, along with crispy Parmesan, adorns the bottom of the bowl, topped with an aerated peapod cream.

Garnishes of baby carrots, snap peas, pea tendrils, carrot tops, and an English pea–ricotta dumpling finish the dish.

Explore the full menu and reserve your table online -
https://courserestaurantaz.com/menus

04/26/2026

COURSE has been featured in Fabulous Arizona’s roundup of top Mother’s Day dining destinations across the state.

Our one-day-only, eight-course Mother’s Day menu highlights the season through a progression of thoughtful dishes—from ocean trout “cheese log” to lobster tail, poussin piccata, and a curated selection of desserts.

Read the full article below -
https://fabulousarizona.com/food-drink/mothers-day-dining-in-arizona-2026/

Explore the full Mother’s Day menu and secure your reservation.
https://courserestaurantaz.com/mothers-day/

04/22/2026

MORE SHREDDED THAN A JULIENNE SALAD

“I don’t drop character ‘til I’ve done the DVD commentary.” At COURSE, we don’t drop the act until the glass is empty.

This cocktail is a lead role in a glass, featuring seaweed-infused baijiu, shochu, and a sharp wasabi foam. It is complex, bold, and exactly what you need to survive in the jungle of Scottsdale, AZ.

Stop by and see why our cocktail program is the talk of the town.

Reserve your seat online- https://courserestaurantaz.com/reservations

04/22/2026

The savory-meets-tropical profile of this one is a bit of a mind trip. Named after the iconic Tropic Thunder line, “A Dude, Playin’ the Dude, Disguised as Another Dude” leans into the complexity of technical infusion and clarification.

The base is a split of pesto-infused vodka and toasted rice-infused vodka, creating a heavy savory foundation that plays against the sharp brightness of clarified pineapple and bitter orange. It is balanced with citric acid and salt to keep the fruit notes crisp. For the finishing touch, we use Calabrian chili oil and black garlic oil droplets to add heat and umami that evolve with the cocktail.

Ingredients
• Pesto Infused Vodka
• Toasted Rice Infused Vodka
• Bitter Orange Liqueur
• Clarified Pineapple Juice
• Sugar
• Citric Acid
• Salt
• Garnish: Calabrian Chili Oil & Black Garlic Oil

scottsdalefoodie molecularmixology imbibe cocktailphotography technicalmixology

04/20/2026

POUSSIN • two wash ranch • breast and thigh • romanesco cauliflower • morel mushrooms • ramps • velouté

COURSE 6 of 8

This beautiful bird comes from our friend Dave at Two Wash Ranch, located just 23 miles from the restaurant. It doesn’t get more pure than this.

Featuring morels and ramps—both symbols of spring—this dish highlights the season while enhancing every element on the plate.

Explore the full menu or reserve your table on our website -
https://courserestaurantaz.com/menus/