It’s fitting that Sel found its home in the bones of a former gallery in historic Old Town Scottsdale. Seating just 75 patrons inside and out, the intimate space remains a font of artistic expression, but now the canvas happens to be your plate. In the dining room, a tufted purple wall and blue upholstered chairs add pops of color, chandeliers cast a flattering glow, and an illuminated calcite bar serves as the room’s quiet showpiece. On the patio, strings of bistro lights and colorful planters lure locals and tourists alike strolling through Old Town’s Arts District.
Behind this culinary atelier are executive chef Branden Levine and his wife, May, who runs front-of-house operations and oversees the collaborative beverage program. Together, they’ve created a destination where global flavors meet refined French technique.
“Over the years, I’ve developed my own style of cuisine,” explains Branden, a two-time Foodist Award winner. “You’ll see a lot of Southern European, Mediterranean, and Asian influence.” That perspective comes naturally, shaped by a career spanning continents—from Nairobi and Kenya in Africa to stateside ventures in Washington, D.C.; Virginia; and Las Vegas, where he cooked under luminaries like Charlie Palmer at Aureole and Jacques Van Staden at Neiman Marcus’ Mariposa.
The seasonal contemporary American menu offers both a la carte dishes and three prix fixe options: Garden for vegetarians, Land for meat lovers, and Sea for seafood enthusiasts. The Garden path might lead guests to roasted heirloom tomato soup and a grilled cheese sandwich stuffed with black truffle and burrata or braised artichoke gnocchi with XO sauce and delicately crunchy fiddlehead fern tempura. Sea may chart a course through dishes like Ora King salmon drizzled with Calabrian chili aioli atop a bed of jasmine fried rice with beluga lentils or Maine diver scallop crudo crowned with foie gras espuma, avocado mousse, smoked trout roe, and a tapioca crisp. Those traversing the Land route might encounter a juicy charred Argentinian filet sporting blue crab–roe butter alongside truffled celeriac-potato puree and grilled asparagus or braised oxtail striking unexpected harmony with Hawaiian tuna crudo, red curry, and tart pickled kumquats.
The wine program at Sel is as thoughtfully curated. “It’s ever-evolving,” May notes. “Both Branden and I are very active in selecting wines with the team that would best complement our food. To keep our wine pairings fun, we also try to include lesser-known labels and varietals that people might not be familiar with.” Take, for example, France’s DeLille Cellars Chaleur Blanc, which might be poured with the elevated tomato soup “because of its rich texture, vibrant acidity, and layered complexity,” she says. “The wine’s creamy mouthfeel and notes of ripe stone fruit and citrus enhance the sweetness of the soup, while the oak influence and subtle spice harmonize with the earthy richness of black truffle.” Meanwhile, the aforementioned filet might meet its match in Arizona’s Rune Winery Wild Syrah “due to its bold structure and savory complexity,” adds May. “The wine’s dark fruit and peppery spice notes complement the filet, while its firm tannins and acidity cut through the richness of the blue crab–roe butter.”
Behind the calcite bar, meanwhile, “we want our drinks to match the creativity of the kitchen,” May explains. This translates to a cocktail list that reflects the seasons through housemade enhancements such as infused spirits, syrups, and foams. Developing these drinks is a team effort, as the Levines empower their staff to experiment. “We’re very thankful that they are so passionate and creative,” she continues. “We like to give them free rein. This is their bar, so we always encourage their creativity; just like with a chef, you don’t want anyone hindering your ability to come up with ideas.”
In cooler weather, the bar leans into warmth and depth: Take The Bleak Midwinter, combining toasted pine–infused bourbon with black walnut and Cardamaro, an aperitif based on cardoon and blessed thistle. Spring might usher in something bright and herbaceous like Caviar Dreams, a celadon-hued union of cucumber- and Buddha’s hand citron–flavored vodkas, green juice, thyme syrup, and a cap of makrut lime–coconut foam topped with an indulgent spoon of caviar. And come summer, you’ll find creations like the Calypso Hexed, a nod to May’s Filipina heritage that marries ube (purple yam) cream liqueur with vodka, Hawaiian rum, and crème de cacao.
Despite its fine-dining credentials, Sel aims to create a warm, unpretentious atmosphere. “We’re a family-owned business,” May emphasizes. “There’s a different feel when you go to a corporate restaurant versus a family-owned restaurant, and I want guests to feel that warmth.”
For Branden, success rides on a simple reaction: “I always want people to experience that memorable moment of surprise—that ‘wow effect.’ As a chef, you pour your heart and soul into everything you create. Achieving a response like that is the most satisfying and gratifying part of it all, and it’s why I do what I do.”