Artizen at The Camby Hotel

www.thecamby.com

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Chef Dushyant Singh’s expertise with grilled meats and brunch is illustrated by his succulent 40-ounce Tomahawk ribeye and outstanding short rib pastrami hash, respectively. Decadent desserts include a Bavarian praline bar and an exotic passion fruit goat cheesecake with pistachio cream and mango.

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2401 E. Camelback Rd.

Phoenix

www.thecamby.com