A Unique Dining Experience

Finestre Modern Gastronomy is a local farm-to-fork restaurant that fuses modern molecular gastronomy with traditional cooking techniques to create a unique dining experience. We are the only restaurant in Arizona to offer whole steer Satsuma A5 Japanese Wagyu beef, which you will find in our 5- and 7-course menus and the entire 9-course menu.

Make your reservation today for one of our multi-course dinners - it will be our pleasure to serve you!

See What People Are Saying

"We don't plan on competing. We strive to excel!" - Executive Chef David J. Duarte


At Finestre Modern Gastronomy we support our local farmers and growers by dealing directly with them on a weekly basis. This allows us to get the freshest possible ingredients at the best price. By eliminating the middle man we can bring that savings to our guests. We utilize modern molecular gastronomy techniques which allows us to transform the ingredients that most restaurants would throw out into edible creations. What we cannot use we take back to the farms to feed their chickens and pigs assuring that nothing goes to waste. We encourage our guests to ask questions and interact with our chef and his team. We look forward to seeing you soon!

James Beard Foundation Blended Burger Project

Cast your vote daily for Finestre Modern Gastronomy's Black and Blue Katsu Sandu Burger 

This burger is made with Japanese Satsuma A5 BMS 10 Wagyu beef (30%), ground chuck (20%) and Blue Foot mushrooms (50%). We will donate 10% of proceeds and it will go to support sustainability projects at the James Beard Foundation!

Blended Burger Project details:


Phoenix, Arizona (May 29, 2018) – FINESTRE MODERN GASTRONOMY has announced today that it will be participating in The James Beard Foundation’s (JBF) Blended Burger

Project™, a nationwide initiative that challenges chefs to make a "blended burger" by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more

sustainable burger.

Chef David Duarte has chosen to feature the Black and Blue Katsu Sando Burger, $25, to showcase a healthier burger, from Memorial Day, May 28 through July 31, 2018. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like

vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.

Diners can vote and support the Blended Burger Project™:

Visit jamesbeard.org/blendedburgerproject to view the gallery of blended burger photos. Search for Finestre and cast your vote for the Black and Blue Katsu Sandu Burger!

 You can also visit a participating restaurant from Memorial Day, May 28 – July 31, 2018 (view the entire list at jamesbeard.org/blendedburgerproject/participants) and ask for the

“blended burger”.


In August, a prestigious panel of judges on behalf of the James Beard Foundation will review 20 restaurants receiving the most votes to select the five top winners, based on most creative

use of mushrooms, best flavor profile and presentation.

Judges are:

 Andrew Zimmern, TV personality, chef, writer and teacher.

 Antoinette Bruno, CEO and Editor in Chief, StarChefs.com.

 Susan Westmoreland, Culinary Director, Good Housekeeping.

Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House.

Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.

Contact Information 

Finestre Modern Gastronomy

3603 East Indian School Road, Suite A

Phoenix, Arizona 85018 

(in The Gaslight Square)

Phone: (602) 295-3964

[email protected]

Business Hours 

Sunday - Tuesday: 5:00 PM – 10:00 PM

Saturday: 5:00 PM – 10:00 PM (2nd and 4th Saturdays of the Month)