Every month, we sit down with an esteemed Valley chef for a fun game of 21 Questions. This month, we’re doing things a little differently.
One of Texas’ most coveted reservations has crossed state lines. il Bracco, consistently OpenTable's No. 1 most-booked restaurant in Dallas, has arrived in Scottsdale, bringing its buzzy atmosphere and house-made Italian-inspired cuisine.
We caught up with founder and owner Robert Quick.
1. What has surprised you most about the Arizona market?
We have received an incredibly warm welcome. We always knew Paradise Valley was a welcoming place, but the magnitude has been surprising and wonderful.
2. What have you noticed about Valley guests versus Texas?
The vibrance. There’s a true enjoyment of life you can see on every guest’s face. Even the retirees and snowbirds are sitting at the bar, enjoying bottles of Italian wine. Great energy.
3. When you walk into the restaurant, what do you look for first?
The custom greet stand, the open kitchen, the travertine bar... details define the space.
4. To you, what does a great night at il Bracco look like?
I love dining at the bar and then moving to the patio for an after-dinner cocktail.
5. What is your go-to?
Artichokes and Sicilian crudo to start, Spicy Gemelli as a mid-course, a filet or NY Strip as the main. A bottle of Tignanello. And of course an Italian Sundae.
6. Is there one dish that really defines the brand?
The Crispy Artichokes. We peel around 1,500 baby artichokes by hand every day in our three stores. The dish is inspired by a classic Roman preparation and built to be the perfect snack.
7. How much detail goes into even the simplest dish?
A lot. For example, The Combo. From the bread baked fresh in-house every day, to the five different Italian meats sliced to the gram, to the exact thickness of onion, lettuce, and tomato. We’ve even determined the precise moment to drain the hot pepper relish so it retains the perfect amount of moisture and flavor.
8. You trained under Thomas Keller. What did that experience feel like?
The relentless pursuit of perfection.
9. Are you more of a perfectionist in the kitchen or in the overall experience?
The overall experience. Food only takes you so far.
10. Where does your personal style show up most?
My wife, Mary Lu, and I continue to work on the line between funky and timeless, while balancing choices that feel special with the realities of operating a restaurant.
11. How involved are you in things like music, lighting, and overall energy?
There isn’t a moment in the restaurant when I don’t have an opinion or a hand in something.
12. You and your wife curate the art. Is there a piece in Scottsdale that stands out?
The Derick Velasquez piece behind the greet stand.
13. When you walk into the restaurant, can you actually relax or are you always working the room in your head?
Always working the room in my head.
14. What do you want people to feel when they walk in?
I want them to feel energized by the people, staff and guests alike. I want them to feel revitalized, like they stepped out of whatever day they were having and into something better.
14. What do you think Arizona diners connect with most about il Bracco?
The freshness and commitment to quality. It’s a discerning guest in Paradise Valley who sees through the gimmicks.
15. When you dine out somewhere else, what do you notice immediately?
Genuine hospitality and operational standards. You can tell the standard of operation very quickly by how welcome you feel.
16. What do you quietly judge at another restaurant?
Cleanliness and hospitality.
17. What is something about hospitality that never goes out of style?
When we dine out, we want to be taken care of, regardless of how delicious the food is.
18. What is your leadership style with your team?
Involved but trusting. I’ve been incredibly fortunate to surround myself with people smarter than me. I set the goal and can trust them to execute.
19. At this stage, do you feel like you are building restaurants or something bigger?
Something bigger. We’ve passed 500 employees this year, and our goal is not just to be a great restaurant, but a great employer and a meaningful part of each community where we operate.
20. What makes the beverage program stand out?
One of the things I’m most excited about is offering Italy’s “great three” by the glass: Barolo, Barbaresco, and Brunello di Montalcino.
21. As you expand beyond Texas, what are you most focused on protecting as a company?
The standard. Growth only works if you never compromise the details that make the experience what it is.
ilbraccorestaurant.com
“Food only takes you so far. The experience is what people remember. I want people to feel like they stepped out of whatever day they were having and into something better.”