First & Last

Jake, Noah and the bar staff were welcoming and friendly. We loved our drinks! "Jets on Jupiter" and "Butter My Bourbon" for the win!

First time here, definitely not the last. The service was fantastic, and the food was amazing.

Amazing meal. Everything was tasty and unique. Well done

First and Last was our First but will not be our Last! Just walking in for the first time, we were greeted graciously. The ambiance is perfect for a special night. Drinks and appetizer's were amazing. The dinner was over and beyond our expectations! The service was perfection. Can’t wait to experience again to try more unique and delicious food and gathering spot in Phoenix. Highly recommended!!!!

The hostess for the food and there's no parking a couple weeks at next to came from Gilbert and had the same complaint we drove him from Queen Creek however when we sat at the bar we were treated well and the food is good but not worth every turn trip

First & Last looks the part and has a nice vibe, along with good wait staff, but the food just doesn't hold up. The best part of the meal was the ginger beer and hibiscus mocktail. I asked to make this less sweet, which they did, and it was excellent. The rest of our meal, less so We tried a variety of appetizers, the merguez pasta, the quail, and the pork belly. While the food was ok, the portions were on the small side and the flavors were pretty muted, many of them were notably under-seasoned. The best dish was probably the pork belly with the romesco and potato pancake. The worst was the quail, which was close to terrible. We also had the crudo, which was nice, and the roasted cabbage which was fair. All four of us left hungry and went out for pizza after.

My husband & I decided this place is called first & last for a reason. The service & establishment is nice, the food however is awful.

We first saw First and Last on Marc Tarbell’s PBS program, Check Please. If you’re not familiar with the Roosevelt Row area, it may be difficult to find. There is overflow parking in the parking garage. We decided to go on Friday when they open at 5:00 pm.. From the outside, it’s appears small and deceiving, but once inside, the open space has ample seating, there is also an upstairs, the Nest, and seating in the lower level, Little Debbie’s. The hostess was friendly and walked us to the large U-shaped bar with comfortable barstools with high backs. They were well spaced apart with ample leg and elbow room, and a hook underneath for your bag. They have a few craft cocktails, wine, and beer, on the HH menu. There was plenty of bar-servers and we didn’t have to wait but a minute or two. One of the bartenders, Ray, was especially helpful in listening and understanding what I wanted. He made it perfectly!! The servers were attentive and friendly, filled our water glasses in a very timely fashion, and Ray explained the food options. We asked which he preferred between the two that we narrowed it down, and once again, he nailed the suggestion for us. The burrata was explained perfectly, as it doesn’t sound like the flavors would marry very well, be he assured us that indeed they would and we would not be disappointed. We would not have ordered it if it weren’t for his descriptive explanation. After the burrata, we had the calamari which was presented with a nontraditional dipping sauce. It was very rich and flavorful, and not too salty. To finish off our happy hour we shared the tiramisu with was soft and fluffy, with just the right flavors of chocolate, coffee, and cream. It was not soggy but fresh, and felt as if it was made just for us. Kudos to the chef! The restroom was clean and easy to find and the communal hand washing station was good and well stocked with enough soap and paper towels. On our way out I witnessed a server hand shaking a drink from the bar. It appears everyone chips in as needed, there is definitely no one just standing around. That is good training for staff. We recognized the husband owner from the PBS program, and witnessed him mingling with the customers and also helping the staff as needed. The wife owner was also visible and we exchanged a nice conversation with her about how they got started. By the time we left, the entire restaurant was full with people waiting. A reservation is definitely a must. Our next trip will be with a reservation for dinner. One suggestion, if you’re with a date, ask a staff why the name of the restaurant is First and Last