Tucked into the Melrose District, Restaurant Progress turns seasonal Arizona bounty into small plates that make you lean in and savor. The vibe is intimate yet lively, with bartenders crafting cocktails that feel tailor made and a team that walks you through each course like a trusted guide.
Whether you choose the Chef’s Choice tasting or build your own feast, the creativity lands with flavor and heart. If you love neighborhood charm paired with big city polish, this spot belongs on your short list.
Chef’s Choice Five Course Tasting
The Chef’s Choice five course tasting at Restaurant Progress is where the kitchen’s imagination truly shines. You get different plates than your dining partner, which means twice the tasting, twice the fun.
Seasonal produce leads the way, so a late summer crudo might give way to autumn squash and a cozy, fragrant jus.
What makes it special is how the team narrates each plate, making you feel included in the creative process. You are never rushed, just guided, course by course, like a curated playlist of textures and flavors.
If you love surprises, you will be delighted.
One night it might be soy kissed watermelon as a zippy opener, another night pillowy tortelli layered with kabocha sweetness. Expect balance, restraint, and a few audacious jolts that work.
Add wine pairings if you are in the mood. Sit at the bar or a corner table, and let them cook for you.
Beef Tartare That Converts Skeptics
If beef tartare usually scares you, Progress has a way of changing minds. The knife cut texture is silky but confident, seasoned so the beef speaks first, then the tangy lift follows.
Crunch comes from a perfectly salty vehicle, often a crisp made in house or toasted sourdough.
The balance is precise. A little acid, a little herb, sometimes a subtle smokiness, and you suddenly understand the dish.
You are not eating a trend, you are tasting craftsmanship and restraint.
What hits hardest is the seasoning intelligence. It is bright without being brash, comforting without dulling nuance.
Order it early so you can sip a cocktail alongside and calibrate your palate. Even tartare skeptics at neighboring tables nod along by the second bite.
When a plate earns repeat mentions in reviews, trust the crowd. This one does, and it earns every word.
Pacific Tuna Crudo, Desert Fresh
This crudo feels like a cool breeze on a Phoenix evening. Thin slices of Pacific tuna land like silk, seasoned with a citrusy snap that wakes everything up.
There is heat in careful dots, not a blaze, so you taste freshness first.
Texture makes the dish hum. Tender fish, a kiss of crunch, then a slick of oil to carry flavor across your palate.
When you pause, the finish lingers clean, slightly sweet, and mineral bright.
It pairs beautifully with a crisp white from Loire or Muscadet if you want to echo that saline clarity. If cocktails call you, ask the bar team for something lime forward and lean.
Take your time between bites, because the portion is composed, not sprawling. This is the starter that resets your expectations for the night.
You will feel sharper, happier, and ready for the next chorus.
Mussels With Depth And Light
Progress steams mussels so the shells clatter gently and the broth steals the show. You lean over, breathe in herbs, wine, and maybe a whisper of chili, then dunk toasted bread until it drinks every last drop.
The mussels stay plump and sweet, never rubbery.
What makes this bowl memorable is restraint and layering. The broth has backbone without heaviness, so you can keep sipping between sips of wine.
If you love sopping duties, this is your move.
Ask for extra bread if you are a dunker. The team will likely smile because they know exactly what you are plotting.
With a seat near the bar, you catch the glow of bottles and watch steam coil up like a signal. Order early, share if you must, and do not let the last mussel leave without a farewell swirl through the broth.
Burrata With A Spicy-Sweet Lift
Burrata here is not just creamy comfort. It arrives with a spicy sweet accent, often Calabrian chili marmalade, that nudges the cheese from mellow to memorable.
When fried green tomato shows up, the texture contrast is pure joy.
You cut in, let the cream spill, and swipe everything together so heat, tang, and richness mingle. It is a dish that makes you want to slow down and savor the interplay.
A sip of sparkling wine sets the whole thing dancing.
This plate channels late summer feelings even when the desert air cools. If you are sharing, budget fast bites because it disappears.
The team plates with an eye for color, so expect gorgeous greens and warm reds against neutral ceramics. Order this as your bridge between raw starters and heartier courses.
It is generous, friendly, and quietly thrilling.
Kabocha Tortelli And Other Stuffed Pastas
Handmade pasta is a love language here, and kabocha tortelli might be the sweetest note. The filling is velvety and naturally earthy, wrapped in dough that hugs without being heavy.
Browned butter and sage often join, letting the squash glow.
You feel fall flavors without a heavy blanket. A sprinkle of crunch, maybe pepitas, keeps every bite lively.
If the daily pasta shifts to sweet potato or another seasonal star, the same care follows.
Order alongside a bright salad or a lean red to keep balance. The portion encourages sharing, yet guarding your last piece is understandable.
This is pasta that reads simple on paper but arrives layered and deeply satisfying. It is also a smart move for anyone skeptical of tasting menus, because it shows the kitchen’s soul.
Prepare for quiet at the table while forks work.
Whole Branzino, Crisp And Aromatic
When branzino hits the menu, jump. The skin crackles, the flesh flakes with a clean, ocean kissed sweetness, and aromatics tuck into every seam.
Citrus and herb accents keep things bright so you never feel weighed down.
The staff helps with deboning if you want, making it easy to share. Pair with a mineral white and a side of seasonal vegetables to build your own main course moment.
You will find yourself picking for the crispiest edge pieces.
What stands out is calibration. Nothing is showy, yet each bite lands.
The plate feels like vacation meets neighborhood dinner, familiar but a little glamorous. Order it when you want a centerpiece that invites conversation.
The branzino captures Progress in one dish: pretty, poised, and quietly confident.
Sourdough And The Art Of Warmth
Do not skip the sourdough. It arrives warm, with a crumb that springs back and a crust that sings when you tap it.
Spread butter until it shines, add a sprinkle of salt, and you have a simple luxury.
This bread plays supporting actor for mussels, tartare, and anything saucy. But it is also a quiet course on its own, a moment to settle in and notice the room.
Plants, low lighting, and friendly hum make it feel like a neighborhood living room.
Ask about seasonal butters or oils because surprises happen. If you love dunking, request extra, guilt free.
The team understands bread joy. It is the kind of small decision that upgrades the whole night.
You will remember the warmth in your hands as much as the flavors on your tongue.
Cocktails: Clarified, Custom, And Clever
The bar at Progress is a destination. Clarified cocktails arrive bright and crystalline, the flavors snapping into focus without heaviness.
Ask nicely and the team might craft something off menu, like a guava riff or a balanced sipper that suits your mood.
The Stay With Me blends rum, calvados, cherry spice, lime, and soda into a refreshment that feels purpose built for Phoenix nights. Wine lovers are safe too, with Loire and Muscadet bottles that sing with seafood.
Sit at the bar to watch the choreography.
Service is warm, knowledgeable, and never pushy. You are guided, not sold to, which makes exploring fun.
Start here if you are early for your reservation, or build a late night stop for cocktails alone. Either way, the glassware sparkles and the pour lands just right.
Neighborhood Vibe, Date Night Magic
Progress feels like a neighborhood secret that everyone is happy to share. The room is intimate, the lighting flattering, and the playlist hums without shouting.
Sit at the bar for bartender banter or tuck into a two top for date night.
Service is attentive and human. Dishes are explained with care, and accommodations for preferences or allergies happen smoothly.
Even with a wait list, the tone stays calm and welcoming.
Make reservations and plan for the two hour window so dessert and after dinner drinks fit. If you want more time, arrive early for a cocktail or linger at the connected wine shop before.
Between the tasting menu and build your own path, you will leave talking about flavors and planning a return. That is the definition of a local favorite with city level polish.