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Wednesday 5pm - 9pm Thursday 5pm - 9pm Friday 5pm - 9pm Saturday 5pm - 9pm Sunday 10am - 1pm

Course Restaurant

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Course Restaurant

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Multi-Course Dining Restaurant in the heart of Scottsdale by Chef Cory Oppold
USA TODAY Top Restaurant 2025
James Beard Semifinalist - Best Chef “Southwest” 2025

11/04/2026

We’re proud to share that Chef Cory Oppold has been included in The Best of the Southwest’s inaugural 2026 Southwest Chef Series.

The series recognizes 41 chefs and culinary leaders shaping the future of dining across the Southwest, celebrating the creativity, diverse influences, and culinary perspectives that define the region’s evolving food scene.

At COURSE, Chef Cory continues to bring his culinary vision to life through thoughtfully crafted tasting menus, seasonal ingredients, and an approach to dining that celebrates creativity and innovation.

Thank you to The Best of the Southwest for including Chef Cory among this exceptional group of culinary professionals.

Read the full feature - https://courserestaurantaz.com/chef-cory-oppold-2026-southwest-chef-series

11/02/2026

An exclusive evening of exceptional w**es and inspired cuisine awaits at COURSE Restaurant.

Join us on Thursday, November 19, as we welcome acclaimed Napa Valley w**emaker and SOMM TV personality Jonah B**r for an intimate w**e pairing dinner alongside Executive Chef Cory Oppold.

For this special collaboration, Chef Cory will present a custom multi-course tasting menu thoughtfully paired with seven exceptional w**es, including four Cabernet Sauvignon selections from Jonah’s Napa Valley label, Pilcrow.

Throughout the evening, guests will explore w**es from Burgundy, Barolo, and Napa Valley while hearing firsthand the stories, vineyards, and craftsmanship behind each bottle.

Thursday, November 19 | 6:30 PM
$350 per person | Limited to 35 guests

We invite you to experience an unforgettable evening where fine w**e, culinary creativity, and storytelling come together.

Advance reservations are required. Reserve your seat online.
https://courserestaurantaz.com/an-evening-with-w**emaker-jonah-b**r-at-course/

10/31/2026

LOBSTER GRENOBLOISE • ½ tail • cauliflower • capers • grape • brown butter • ricotta • lemon

COURSE 5 of 11

Reserve your table and discover what’s in season at COURSE. https://courserestaurantaz.com/menus

10/29/2026

Tonight’s W**emaker Dinner with Wesam Kawa is officially sold out.

We’re looking forward to an incredible evening of food, w**e, and conversation as Chef Cory Oppold and Wesam Kawa come together for a special multi-course pairing experience.

Thank you to everyone joining us tonight!

We'll resume our regular dinner service tomorrow, featuring our seasonal FALL Menu. Browse all dining experiences and book your table online today. courserestaurantaz.com

10/28/2026

Hubert’s? That moved uptown, right?

From our American Psycho-themed cocktail menu at COURSE Restaurant, this cocktail is force-carbonated and built on a coconut oil-washed bitter amari blend, Vermouth di Torino, Vermouth Chinato, and housemade root b**r essence.

Served with a white chocolate square on the side to complement the experience.

Discover our FALL cocktail menu at COURSE. Reserve your table and join us for a drink. https://courserestaurantaz.com

10/26/2026

HAMACHI • granny smith apple • horseradish • celery • sorrel • cucamelon • buttermilk

COURSE 2 of 11

A wonderfully light starter to our FALL menu.

A salad of Granny Smith apple and celery is arranged at the bottom of the bowl and set with a gelée of Granny Smith apple juice seasoned with citric acid and salt.

Once the apple gelée has set, a layer of buttermilk panna cotta infused with horseradish and lemon is poured over the top.

Finally, the buttermilk panna cotta is adorned with Hamachi, pickled Granny Smith apple, blanched celery, celery leaf, sorrel, dill, and cucamelon. The dish is finished with a lightly thickened Granny Smith apple juice sauce, broken with dill oil.

Discover the flavors of FALL, one course at a time. Reserve your table at COURSE. courserestaurantaz.com

10/25/2026

The wait is over. Reservations and the menu for COURSE’s 12 Days of Christmas are now live!

This holiday season, Chef Cory Oppold welcomes back one of our most highly anticipated dining experiences of the year with Christmas Around the World, an imaginative multi-course tasting experience inspired by holiday traditions, flavors, and celebrations from across the globe.

From the festive tables of France and Poland to beloved holiday traditions in Mexico, Japan, Italy, Norway, England, and beyond, each course offers Chef Cory’s creative interpretation of a seasonal favorite. Expect thoughtful storytelling, unexpected flavors, playful presentations, and the refined culinary artistry that defines the COURSE experience.

December 11–30, 2026
$185 per person
Optional w**e pairings available, including a Reserve W**e Pairing experience.

Reserve your table for this annual holiday tradition today- courserestaurantaz.com/12-days-of-christmas

10/17/2026

DON’T JUST STARE AT IT, EAT IT

Let’s see Paul Allen’s card.

Look at that subtle off-white coloring. The tasteful thickness of it. That vanilla cookie business card even has a watermark.

Sitting on top of toasted oat-infused rum, lemon Chobani-washed vodka, ume plum liqueur, Xtabentún, honey, and peach tea.

Forget Dorsia. Book your table at COURSE and experience it for yourself. https://courserestaurantaz.com/

10/15/2026

An evening dedicated to the art of food and w**e.

Join us on Thursday, October 29th, as we welcome Arizona Advanced Sommelier and w**emaker Wesam Kawa for an exclusive w**e pairing dinner alongside Executive Chef Cory Oppold.

For this special collaboration, Chef Cory has created a multi-course tasting menu designed around five of Wesam’s current releases from Oregon’s Willamette Valley and Washington.

Each w**e will be paired with a dedicated course, with Wesam sharing the stories behind each selection, from vineyard to glass.

Thursday, October 29 | 6:30 PM

$260 per person, plus applicable tax and service charge.

Reservations are required, with limited seating.

Reserve your seat online- https://courserestaurantaz.com/w**emaker-dinner-with-wesam-kawa/

10/13/2026

RIBEYE • Copper State Ranch • celery root • hon-shimeji mushroom • mustard • boiler onion • tarragon

COURSE 8 of 11

A wonderful dish of local Arizona beef from K4 Ranches

The celery root is braised in a rich celery stock in the oven in a water bath so the temperature never exceeds 180°. The braising liquid is then utilized to make a tarragon velouté to be filled in the middle. Mushrooms pickled with tarragon vinegar, along with charred boiler onions and a mustard custard, finish the garnish. A small sauce from veal demi-glace with hints of tarragon, celery, and tarragon vinegar finishes the dish.

Experience our new FALL Chef’s Tasting Menu and 5-Course Prix Fixe; book your reservation online today - https://courserestaurantaz.com/menus/

Address

7366 East Shea Boulevard, Suite 106
Scottsdale, AZ
85260

Opening Hours

Wednesday	5pm - 9pm
Thursday	5pm - 9pm
Friday	5pm - 9pm
Saturday	5pm - 9pm
Sunday	10am - 1pm

Website

https://courserestaurantaz.com/

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