First and Last: Made from the heart

Shorthand for “I love you,” First and Last shares the love through their Italian inspired dishes.

Despite not having many weather changes in Arizona, Ashley Hammond, managing partner of the restaurant, said guests can explore the four seasons through their food. She said they like to focus on their seasonal dishes, which swap out as the seasons change.

As soon as someone steps into the restaurant, Hammond said their goal is for guests to find a new favorite off their menu.

To accompany their meal, Hammond said guests can try a number of drinks off their cocktail menu, which are carefully crafted to best compliment the food.

First and Last, she said, has an atmosphere that changes with the time of day. During the day, she said the restaurant has a lively and friendly atmosphere, but when the sun goes down, so do the lights. She said for evening guests, they set up the atmosphere to be romantic and special.

“The guest experience here should feel like it’s your place,” Hammond said. “We think that the intention that we have and the love that we put into everything really shows up on the plate.”

Chef Pornsupak ‘Cat’ Bunnag said she loved First and Last right away.

To start off her visit, Bunnag said she enjoyed the crispy cauliflower, which comes with minced granada and seasoned with raisin caper vinaigrette. She said it was crispy, crunchy and a great dish to share.

Next up Bunnag had the truffle cacio e pepe and sticky lamb rib for her entree and said both were cooked to perfection.

While she doesn’t typically order dessert, Bunnag said she could not resist their “dreamy” basque cheesecake.

Bunnag’s pro tip: Take advantage of their Sunday supper special.