Course Restaurant
MULTI-COURSE DINING EXPERIENCE
Our focus on presenting a “multi-course” dining experience is to curate a sophisticated fine-dining evening for you, not just a meal.
We use the access and seasonality of products to go to the next level by reinforcing a progression of flavors you will surely enjoy.
Course Restaurant: A Culinary Journey in Central Scottsdale. Central Scottsdale has welcomed a new culinary gem, Course Restaurant, under the expert guidance of Chef and owner Cory Oppold. This upscale dining destination promises an unforgettable gastronomic experience, blending sophistication with a touch of comfort.
A Menu Tailored to Every Palate
Diners at Course Restaurant are presented with two enticing options. The first is a meticulously crafted five-course prix fixe menu, where guests can choose from a range of dishes for each course. Priced at $135 per person, this menu offers a comprehensive taste of Chef Oppold's culinary prowess.
For those seeking a more immersive experience, the 10-course chef ’s-choice tasting menu, priced at $190 per person, is a delightful surprise. Here, Chef Oppold takes the reins, curating a selection that showcases the best of what Course Restaurant has to offer.
Modernist Cuisine: A Feast for the Senses
Every dish at Course Restaurant is a testament to Modernist cuisine. Diners can expect a visual and sensory treat with elements like foams, powders, and deconstructed dishes. Each plate is not just a meal but a work of art, reflecting Chef Oppold's passion and dedication to his craft.
Morning Would: A Sunday Special
On Sundays, Course Restaurant transforms into "Morning Would," offering a unique seven-course tasting menu for just $75 per person. This special menu is a nod to the versatility of the establishment and the chef's ability to innovate and adapt.
In Conclusion
Course Restaurant is more than just a dining spot; it's a culinary journey. Whether you're celebrating a special occasion or simply looking to indulge in some of the finest dishes Scottsdale has to offer, Chef Cory Oppold's creation promises to be a memorable one. Book your table now and embark on a gastronomic adventure like no other.
Viewing food as an art form, Chef Cory Oppold and his culinary team take you on a food exploration through an
explosion of both your taste and visual senses, using the seasonality of products and a progression of flavor.
10 Course Prix Fixe
The menu is served on Thursday through Saturday
190
*
CAVIAR • toro • nigiri • shoyu
BEETS • Wagyu beef cheek pastrami • Pumpernickel • horseradish
POT PIE • king trumpet mushroom • carrot • celery root • hakurei turnip
(Supplement • Truffles • MP)
LOBSTER CORNDOG • butternut • thai basil • coconut
*
CALIFORNIAN HALIBUT
• yukon gold potato • parsnip • grape • “veronique”
BRIOCHE • chicos butter • lobster bisque
*
SONOMA COUNTY DUCK BREAST • mole • butterkin squash • date • pepita
*
VENISON • strip loin • cabbage • apple • brussels sprouts • burnt onion
*BEEF TENDERLOIN • forms of cauliflower • cauliflower mushroom • broccoli
(Supplements • Wagyu Beef • MP • Truffles • MP)
PEAR TATIN • maple • crème fraiche
“TIRAMISU” • kind of
MIGNARDISE
• CANDY APPLE
• CARROT MACAROON
• PUMPKIN SPICED CANDY CORN
5 Course Prix Fixe
The menu is served on Tuesdays and Wednesdays
135
AMUSE
*
CAVIAR • toro • nigiri • shoyu
1ST
BEETS • wagyu beef cheek pastrami • pumpernickel • horseradish
2ND
POT PIE • king trumpet mushroom • carrot • celery root • hakurei turnip
(Supplement • Truffles • MP)
or
LOBSTER CORNDOG • butternut • thai basil • coconut
BREAD & BUTTER
BRIOCHE • chicos butter • lobster bisque
3RD
*
CALIFORNIAN HALIBUT • yukon gold potato • parsnip • grape • “veronique”
or
*
SONOMA COUNTY DUCK BREAST • mole • butterkin squash • date • pepita
4TH
*
VENISON • strip loin • cabbage • apple • brussels sprouts • burnt onion
or
*BEEF TENDERLOIN • forms of cauliflower • cauliflower mushroom • broccoli
(Supplements • Wagyu Beef • MP • Truffles • MP)
5TH
PEAR TATIN • maple • crème fraiche
or
“TIRAMISU” • kind of
*MIGNARDISE
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
Chef Cory Oppold
Cory Oppold was raised on a dairy farm in Pearl City, Illinois. He was exposed to a myriad of wholesome foods his entire life and naturally followed a strong work ethic as a way of life during Chef Cory’s early years.
After graduating high school with a fascination for art and math, he moved to Phoenix, Arizona, to pursue a career in architecture.
But a year later, after experiencing his first fine dining soiree, Chef Cory’s career path changed to focus on how to improve the making of better and amazing food for every generation of restaurant guests.
In 2002, Chef Cory went to Scottsdale Culinary Institute and graduated with honors in all aspects of making culinary delights. Cory’s training is based solely around creating a fine dining experience for every restaurant guest. He began his career working in resorts, then eventually leading to mastering culinary masterpieces in independent restaurants, and later even teaching at the Le Cordon Bleu College of Culinary Arts.
Awards and Accomplishments
Best Chef Southwest, James Beard Foundation Semi-Finalist (2025)
Top Restaurants in America, USA Today (2025)
#7 Best New Restaurants of 2024, Yelp (2024)
Top Chef, AZ Restaurant Association Foodist Awards (2024)
Emerging Restaurant of the Year, AZ Restaurant Association Foodist Awards (2024)
Top Chef, PHOENIX Magazine (2024)
Best New Restaurant, PHOENIX Magazine (2024)
Best Special Occasion Restaurant, PHOENIX Magazine (2024)
Best Sub $200 Tasting Menu, PHOENIX Magazine (2024)
100 Essential Restaurants, AZ Central (January 2024)
Top 10 Best New Restaurants of 2023, PHOENIX Magazine (November 2023)
Winner of Food Network’s Chopped (May 14, 2019)
Top 3 Chefs, So Scottsdale! Magazine (December 2018)
Top 3 Chefs, Uptown Magazine (December 2018)
“Who’s Next” Arizona’s top 32 Emerging Leaders in Food, AZ Central (November 2017)