Farm partnerships, seasonal menus, wine pairings, and the people behind every plate.
Every morning, before the first prep cook arrives, deliveries from our farm partners shape what tonight's menu will become. We trace the stories of Steadfast Farm, Quail Creek Ranch, and the four other growers whose soil and care define our kitchen.
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Asparagus, spring peas, and Meyer lemon have arrived from our partners — here's what's new on the menu and why we're especially excited about this season's lamb.
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Chef Marcus Webb shares the philosophy that underpins every dish at Copper & Sage — and why the most honest food asks the ingredient to speak first.
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Sommelier Lucia Hartfield breaks down our current lamb pairing picks — from a biodynamic Côtes du Rhône to an unexpected skin-contact Grenache Blanc.
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Before the first guest arrives, hours of quiet preparation shape the evening. We spent a morning with Sous Chef Delia Torres documenting the craft that most guests never see.
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We are humbled and grateful to be recognized again by Eater Phoenix — and we share what this recognition means to our team, and to the farmers behind every award.
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Twenty miles north of Scottsdale, the Whitfield family has been farming organically since 1998. This is the story of how their microgreens ended up on Arizona's most talked-about tasting menu.
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