Restaurants near Arizona Historical Society Museum Marley Center

Holiday celebration and the first time at the restaurant, it was fantastic! Service was frisky and knowledgeable and the food was amazing.

The food was excellent. They have a scratch kitchen so there were some interesting dishes. Our family would definitely go back.

A bottle of wine was $50 and tasted like a $12 bottle of wine from grocery store. My steak was a bit dry. The customer service was on point. Great experience.

This was our second time here in the last month. Jordan, who was our bartender the first time remembered exactly what we had to drink a month ago!!! She is so nice and professional The Henry should be proud to have her as an ambassador! The first time was for brunch and it was amazing (the quiche is awesome!). This time was for lunch and it did not disappoint! The short rib ravioli and the club sandwich were both excellent! We can't wait to come back!

There's something decidedly civilized about dining al fresco in December when the rest of the country shivers through winter's early descent. Gertrude's at the Desert Botanical Garden understands this privilege, and on a balmy 80-degree afternoon, they orchestrated a lunch service that would make even the most jaded restaurateur take notice. The true mark of excellence in service isn't in the grand gestures, but in the subtle dance of anticipation and delivery. Bryce, our server, demonstrated this art with remarkable finesse – present when needed, invisible when not, maintaining that delicate balance that separates the professionals from the merely competent. The menu, while firmly rooted in southwestern sensibilities, shows flashes of innovation that catch one's attention. Their hummus duo – a roasted red chili version paired with pipian verde – arrives with an array of pristine raw vegetables and house-made tortilla chips that crack with satisfying precision. It's the kind of dish that makes you wonder why more restaurants don't take such care with seemingly simple preparations. The chicken posole, while generous in portion, needed a bolder hand with seasoning – a rare misstep in an otherwise carefully considered meal. However, the gertie burger more than compensated: eight ounces of quality Angus beef, properly handled and cooked, topped with sharp cheddar and caramelized onions that had been given the time to develop their full potential. The black pepper-ranch aioli showed restraint and judgment, while the accompanying fingerling potatoes arrived with the kind of crisp exterior that speaks of proper technique and attention to detail. The draft Irish Red Ales proved an inspired choice for the season – refreshing enough for the desert air while carrying the weight and complexity appropriate for the holiday season. It's this kind of thoughtful curation that elevates a good restaurant to an excellent one.