A dream come true.
This morning, I was notified of the best news I’ve had in my culinary career. So much work and dedication from this entire team at @courserestaurantaz
So much sacrifice has been made in my past to make the present happen.
A huge thank you to the panel at @beardfoundation and a huge congratulations to all my friends who were also nominated to represent the state of Arizona.
#dream #sacrifice
“Being recognized by @usatoday as one of the best restaurants in 2025 is an incredible honor and a testament to the hard work, dedication, and discipline of our entire team.
This award is deeply meaningful to all of us at COURSE. From the very beginning, our vision has been to build something truly special, and this recognition validates the countless hours, sacrifices, and passion that have gone into making COURSE what it is today. To see our efforts acknowledged on a national level is both humbling and fulfilling. But more than anything, it’s a shared success with our guests and community, whose unwavering support has been instrumental in our journey.
With this recognition, we are more motivated than ever to elevate our craft. We will continue to refine our techniques, push creative boundaries, and make each menu better than the last. Our goal remains the same—to ensure that every guest who walks through our doors has an unforgettable dining experience.
This is just the beginning, and we can’t wait to see where this journey takes us next.”
- Chef Cory Oppold
#courserestaurant #usatoday #toprestaurantsof2025 #scottsdale #Arizona #finedining #finediningmadeapproachable
Credit: @azcentral@usatoday
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, açaí sorbet, borage and micro mint. Below sits a mousse of white chocolate, honey granola, and a crumble of honeycomb brittle.
“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.
#radishandbutter #toast #course #azfoodie #scottsdalefoodie
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 to be topped with an aerated Peapod cream.
Garnishes of baby carrots, snap peas, pea tendrils, carrot tops and a english pea-ricotta dumpling finish the dish.
#peasandcarrots #springmenu #arizonafood #scottsdalefoodie #courserestaurant
POUSSIN • two wash ranch • breast and thigh • romanesco cauliflower • morel mushrooms • ramps • velouté
COURSE 6 of 8
This amazing bird comes from our friend Dave of Two Wash Ranch located only 23 miles from the restaurant. Could not be more pure.
Utilizing Morels and Ramps, both symbols of spring, help enhance the dish.
#spring #morels #ramps #scottsdalefoodie #arizonafoodie
WE DO IT BECAUSE WE LOVE IT…
WE DO IT SO YOU DONT HAVE TO.
SPRING MENU 2026 (8 COURSE)
RADISH AND TOAST
FRIED PICKLE • ocean trout
PEAS & CARROTS
ASPARAGUS • langoustine
RED SNAPPER
POUSSIN
LAMB
BLUEBERRY
DIRT DESSERT • spring terroir
FOIE GRAS (supplemental)
📸 @kplstudios
#course #scottsdale #arizona #azfood #hospitality
