Kai

At Kai in Phoenix’s Sheraton Wild Horse Pass Resort, the focus is on Native American cuisine. Meaning “seed” in the Pima language, Kai builds its menu on the fruits of the Gila River Indian agriculture supplied by local tribal communities. Executive chef Michael O'Dowd utilizes ingredients like cholla buds, heirloom squash, and saguaro seeds to enhance entrées like blue corn-crusted chicken with chipotle-molasses sweet potatoes and plantain-crusted pork tenderloin in molé with cactus salsa. Dress code is smart business casual.