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Bacanora PHX Phoenix Yelp Reviews
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Bacanora is the hot ticket in Phoenix now, getting a James
Bacanora is the hot ticket in Phoenix now, getting a James Beard nomination and write-ups in all the big publications. Since we couldn't score a reservation we decided to try coming on a Saturday morning at ten a.m. The good news is we walked right in. The sad news for me is that the two dishes I had my heart set on trying (pollo asado and caramelo) were not available at this time. You will see brunch-type items that aren't on the website (like waffles) so I gave one of these a try. My Baca Waffle No. 1 was delicious. It had roasted pineapple and a luxardo cherry sauce with a bit of powdered sugar. I should have asked what leche quemada nieve was, as having a scoop of ice cream on my waffle in the morning is really too decadent for me. More of a dessert thing. The restaurant has such a great energy. Everyone who works here is friendly and welcoming. I love how they've decorated the trees out front with yarn and random items. My waffle was overpriced but executed well. I'd like to come back and try the Mexican food I'd hoped to sample - if I can possibly luck into a nighttime reservation.
Be the first to ReplyYum, yum, yum.
Really fun place with delicious and inventive and perfectly executed food. Great, friendly and helpful staff. The pollo asado was the best and the sides perhaps stole the show with the rajas as a standout. Only thing that was just ok was the ellote. Everything else was sublime.
Be the first to ReplyWell friends, the hype is REAL.
It may take you a real long time to get a lucky reservation, but when you do, get excited because your tastebuds will be dancing. The restaurant itself has about 6 tables and a few seats at the bar, hence the tough-to-get res because it is so small, and well, very tasty. You only have 90 mins to dine here, so they take your order pretty quickly. We started with cocktails and they were phenomenal, and the shrimp ceviche. Their main margarita is made with Mezcal but I swapped for regular tequila and it was fresh and delicious. The shrimp ceviche was to die for - I wanted to drink the sauce! Next, we got the warm cabbage salad. YUM! It definitely had a spicy kick but again, the flavors were out of this world. For entrees, we split the carne asada tostada and the pollo platter (a MUSTTTT). The platter was absolutely incredible. It came with moist/flavorful chicken, warm tortillas, beans, quesadillas, potatoes, peppers, onions, green chilis in broth - wow, wow. I am salivating just typing this! We definitely had leftovers and made burritos at home a few days later. We will absolutely be back if we can get a lucky res again! Thank you for the awesome experience.
Be the first to ReplyThis place was an experience, that's for sure.
We were lucky enough to snag an 8pm, Friday reservation and it did not disappoint. The charred cabbage was fantastic. The elote was pretty small for the price. Service was extremely knowledgeable and helpful. 4 stars because someone puked all over the single stall bathroom, so that stunk. Literally.
Be the first to ReplyFor our party, there was too restrictive of a menu for our
For our party, there was too restrictive of a menu for our large group. In addition, we all felt that our servers were unknowledgeable and unhelpful, especially in helping us figure out how much food was appropriate for our party. Ask for the large party menu in advanced.
Be the first to ReplyIt was really good! The small atmosphere made it feel more
It was really good! The small atmosphere made it feel more intimate. The corn was good but it was a very small cob and I like when they offer to cut it off for you (which they did not). The carne asada burrito was incredible and the green salsa packed so much flavor. The bowl with the lamb birria and octopus was very tasty and interesting. The margaritas were also really special! You can always go in a snag a seat at the bar if you can't get a reservation.
Be the first to ReplyAbsolutely incredible experience! It was our first time
Absolutely incredible experience! It was our first time there, on Valentine's Day. Complimentary champagne was provided upon being sat. The service was impeccable. The food was excellent, fresh, quality ingredients prepared thoughtfully. The new Hongos dish blew me away. Smokey, perfectly tender oyster mushrooms, unbelievable flavor, salsas had a kick, but weren't overwhelmingly spicy. The entire meal was wonderful, we also had the ceviche, caramelo, and the short ribs. Highly recommend Bacanora, and would come back regularly for the hongos. Thank you team!
Be the first to ReplyThis review is focused for vegans/vegetarians After
This review is focused for vegans/vegetarians After waiting months and months we finally made it to this place! Honestly, we'd hyped it up in our minds, we were hoping to some of the best food in Phoenix. We were...disappointed. Service and Ambiance - 5/5. Everyone was absolutely fantastic the minute we walked in. Super nice, very informative, and willing to cater to our dietary needs. The actual food, though? Boring and truly not worth the wait. The charred cabbage was the saving grace of the entire night. But the Burrito and the Caramello just...weren't good. The problem was simply - they used potato as the main ingredient in both dishes - and failed on execution. The edges of the potatoes were reasonably seasoned, but they basically put these big slabs of potato in, so we were basically eating an unflavored baked potato surrounded by vegetables and tortilla. I personally eat cheese, but even the cheese and sauces couldn't hide how bland both dishes were. I guess I can understand not using any vegan protein, but then you actually have to harmonize the flavors, and both dishes failed to do this on any level. Simple fix? Use smaller pieces and actually spice everything - OR mash and make a patty to blend the spices in. Tl;dr: their vegetarian/vegan food is bland and was a bad experience - but honestly very fixable with simple changes. The people were really nice though! I'd come back if they made edits.
Be the first to ReplyLook, anybody that considers themselves a foodie.
..has at one time or another...wondered if their opinion was influenced by another review. It's human nature. No matter how unbiased and candid I consider myself, when a place makes the top 50 NYT restaurant list...it's hard not to take notice. That said, I tend to be a little contrarian. It keeps me grounded. It makes me question things. And I was skeptical another wood fired, taco and steak place was going to move the needle. I've done the Tomahawk Steak thing. I've seen a wood fired grill. Are we sure this place isn't over hyped? Narrator: this place is NOT overhyped. Yes I've seen things very similar to what we ordered here. Nothing you order here is going to be revolutionary. The pic I'm posting below looks like a LOT of other steaks. But listen man, the NYT knows what it's doing. Every bite was rich and interesting and sublime. Yes the steak is cooked perfectly, it should be. But the salsas/beans/tortilla and peppers elevate everything on the plate. They all come together like a symphony to transcend you to some place you can't quite place. I ate too much, but who wouldn't? I started looking for things to nitpick. I couldn't really find any. Yes it's small and crowded...no you can't make a three hour meal out of it...they are going to move you along quickly...other people read reviews too and want in. I hate waiting too, but this place is worth it. Set an alarm and make a reservation 60 days out. Or show up and be prepared to wait for a bar seat. Either way, be ready. Be ready to get your dumb, contrarian face punched in.
Be the first to ReplySuch a cool experience.
Been wanting to try Bacanora for a long time and it didn't disappoint. Make sure to get the elote. And also be ready for a little spice in a lot the dishes. The burrito and Tierra y mar were a little spicier than expected but super flavorful! Service was great and such a cool vibe inside being able to watch them cook.
Be the first to ReplyFinally got to eat here.
I assumed given the hype and unavailability of reservations that you absolutely needed one to get in. To my luck, a friend "gifted" me their reservation as they couldn't attend anymore. Yeah that's what I thought it took to eat here.Arrive 5pm on Friday and we were one of the first ones in. Throughout the duration of the meal, the restaurant remained less than half capacity. Clearly, as reservation was not needed. It's possible we came on an off-night? Not sure.I am a big fan of their sister restaurant Espiritu which I find exceptional so naturally I've always wanted to eat here. Started with ceviche, which was very good, and essentially tasted like what they serve at Espiritu. Also got some bread dish with beans and pickled veg (forgot the name). I found it to be slightly too salty but the flavor was delicious. Cocktail menu was small, but the oaxacan old fashioned was probably the best rendition of said drink I have had.Main event was the $180 tomahawk. It comes with some great sides, such as their famous beans, roasted green chile, salsas, (overly grilled) quesadillas. It was cooked perfectly to be sure, just found the flavor slightly missing the mark on this one. Maybe it needed a bit more salt, our steak in particular was very grisly and fatty. Overall delicious and something you have to try once, but I may not order it again. Funny enough I found the $50 steak dish at Espiritu a lot tastier.This place has a great vibe and I will be back, now that I know reservations are not seemingly required.
Be the first to ReplyIt's really tough for any restaurant with this much hype
It's really tough for any restaurant with this much hype and attention to exceed expectations, but man, they pulled it off. Elote, ceviche verde, hamachi crudo, cucumber salad, and the TOMAHAWK PLATTER. Absolutely tremendous food. The tomahawk is certainly the main event and is worth every penny, but the flavors they coax out of the other dishes - particularly the ceviche verde - are outstanding. Don't be afraid to venture into some of the more unique dishes. That's where the kitchen's talent and creativity really shine.Cocktails were excellent, service was fantastic. Awesome vibe.I can't say enough good things about what Rene and his team have cultivated here. Come hungry. Worth the wait.
Be the first to ReplyI was hyped to try this place, and it lived up to all of my
I was hyped to try this place, and it lived up to all of my expectations. Everything was amazing. Get the cabbage! Single best thing I've eaten in years.
Be the first to ReplyIt has great decor and a nice atmosphere.
They seem to be quite the busy little restaurant. There was an hour wait if we wanted to sit inside. The other inside seating is booked out for a whole month. You can only reserve a table from one place online but unfortunately I haven't forgotten what that is. We were able to be seated outside and the wait was minor. The staff was not to on their toes and even though my friend ordered a large cup of ice water, we had to not only wait while, then remind them about it, but they kept just filling up the tiny glass they initially give you. I'll chalk the slowness up to they were busy. The food was fantastic though! Sauces were on point. So freaking goood.
Be the first to ReplyOn the first of the month in February the Bacanora
On the first of the month in February the Bacanora reservations opened up for the month of March. I quickly logged on to the site and selected my date, before I could submit with my information, it had already been filled. I grabbed the next available with barely a glance and ended up with patio seating, which unfortunately does not allow for alcoholic beverages, but we were happy to get. Luckily for us, we got a super rare rain day and they moved our reservation inside to the bar. From our vantage point we could watch the cooks grilling the meat and elote, and converse with the friendly and knowledgeable bartender, Fiona. In the words of the great poet of our time, T-Pain, "she made us drink to drink, we drunk em". We had the Bacanora signature margarita made spicy and a prickly pear agua fresca, both were delightful, no notes. We ordered with friendly Cecelia who made great recommendations and shortly after, our sides came out, elote and papas al horno. I'm a potato girl and I fell in love with the potatoes, cooked perfectly with delicious seasoning. The Elote was probably the best I've ever had. Next came our main course, the 32 oz tomahawk. The steak was cooked perfectly, rare inside and crispy on the outside. It came with the most incredible tortillas, quesadillas, frijoles and more. I couldn't stop eating the tortillas even though they were piping hot fresh off the stove. The steak was to die for. When I thought I was too full to even move, Fiona asked about desserts and mentioned the goat cheese flan, which of course we had to have. I managed two bites, but it was worth it. I can't wait to come back and try the rest of the menu. Big props to the whole staff who made it an unforgettable experience.
Be the first to ReplyOutstanding food! You know when you read a review that
Outstanding food! You know when you read a review that waxes poetic about food and then You go and it's ok... this place is outstanding. No joke! The flavors were memorable. We had the ceviche... outstanding. We had Chuleta Con Huevo and the Short Ribs. This restaurant was named one of the best new restaurants in the US and truly deserves that distinction. A youthful vibe and an artsy scene... perfect!
Be the first to ReplyRestaurant in 4 months didn't return call to make
Restaurant in 4 months didn't return call to make reservationUnable to book a table on line
Be the first to ReplyI wanted to update my review as I have recently come a
I wanted to update my review as I have recently come a couple of times for their brunch. Getting a reservation for dinner is so hard that I've given up on that and I think showing up for brunch is way better since they have many similar menu items. Brunch is typically first come first serve. Both times we've been able to be seated right away on their outdoor tables. I had papas sucias both times and it's so rich and flavorful. I would say it's a little salty but can't beat the flavor. I have also tried their horchata 4 leches and flan brรปlรฉe, both delicious. Service is overall good. I would say one of my favorite restaurants and definitely a place I bring visitors to. Most recently my sister was visiting town and she absolutely loved brunch.
Be the first to ReplyThe chef deserves a wet kiss! That was such a fantastic
The chef deserves a wet kiss! That was such a fantastic brunch that I hope he has some love in his life!! (Just not from me). I arrived early on a Sunday and really didn't know what to expect. That was totally fortunate as the place is TINY and the line got long. I was maybe 4th party in line and sat at the bar. Fortunately for me the guy next to me in line was a regular and told everyone who asked him to get the Chuleta con Huevo. I had an idea what I wanted, but after I was seated at the bar (where I wanted to go) I changed my mind.Wow, that was SO good!! He was not wrong. I'm generally not a pork chop guy, but this was perfectly cooked and the spices, egg, beans, the whole shooting match was just sublime. I've been to 8 countries in the last year traveling for work & fun and in each place I journey, I always try to get something good, unique or enjoyable. Not bragging, just setting the scene. Out of ALL of these, this was the finest meal if not a top 3. Really, that good. The place was small, stylish. Everyone working there from the waitresses to the awesome hostess and just the kick-butt bartender were top knotch professionals. My only disappointment is that I don't live in Phoenix and it may be a lonnngggg time before I can return.
Be the first to ReplyFire. Flame. Lives up to all the hype. The ribeye is a
Fire. Flame. Lives up to all the hype. The ribeye is a must. Worth the wait for both a walk-in table and the struggle to get a reservation.
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