Vu’s atmosphere and ambiance has been described as “sexy,” “hot” and “modern.” Chef Brian Lewis brings his fresh, contemporary style American cuisine to new levels at this posh, yet cozy Scottsdale bistro. Voted by Esquire Magazine as one of the best new restaurant’s in America in 2005- Vu has certainly lived up to its reputation. Warm tones of orange and red heat up the dining room, as patrons sit and enjoy their cuisine partially hidden between thin, draped sheaths of sheer orange fabric.

A unique dining experience for all, Vu is equally original and exclusive when it comes to its varying menu. With the goal in mind to bring in fresh, young talent, Vu allows an amazing experimentation ground for some of the best new chefs in the country. Vu’s newest chef, Brian Lewis, focuses on quality of product in his cuisine. Acquiring his ingredients from strong family farms across the country, he supports artisan growers such as Niman beef, Jamison Farms and McFarland Farms.

“Vu has a sexy, sophisticated menu,” said Ann Lane, senior director of public relations at the Hyatt Regency, Scottsdale. “Great new culinary talent has the latitude they desire at Vu. Brian is the creator of his restaurant.”

Because of Brian’s strong focus on quality, the menu can change from week to week or even day to day, so Vu is never the same restaurant. This allows patrons to find a new and unique menu to test their pallet regularly. Quality, sophistication and style make Vu the total experience.