Sottise is chef-owner TJ Culp's second restaurant, following Restaurant Progress. The menu takes the classic French bistro as a starting point, drawing on Parisian cafés, the French countryside, and the Mediterranean coast, with an emphasis on seasonality, technique, and honest ingredients.
The wine list is curated by Advanced Sommelier Zac Adcox, built around roughly 100 bottles focused on classic regions and small producers chosen to complement the kitchen. Beverage Director Mike Warrington runs the cocktail program, blending French spirits with American technique across lighter aperitif drinks and spirit-forward builds.
The room in Evans Churchill is intimate and lively, designed to work as an everyday spot as much as a special-occasion one. Phoenix New Times named Sottise one of the city's best restaurants of 2025.
The wine list is curated by Advanced Sommelier Zac Adcox, built around roughly 100 bottles focused on classic regions and small producers chosen to complement the kitchen. Beverage Director Mike Warrington runs the cocktail program, blending French spirits with American technique across lighter aperitif drinks and spirit-forward builds.
The room in Evans Churchill is intimate and lively, designed to work as an everyday spot as much as a special-occasion one. Phoenix New Times named Sottise one of the city's best restaurants of 2025.