JING: A New Energy for Scottsdale Dining

The restaurant, which already has locations in Aspen, Denver and Las Vegas, recently made its Arizona debut at the intersection of Scottsdale Road and Shea Boulevard. Following an $11 million renovation, the space has been transformed into a sleek, high-energy destination where dinner naturally turns into an evening out.

“The atmosphere is as important as the food,” says Corporate Executive Chef Thomas Griese. “Guests can start with cocktails and shareable plates, move into dinner and stay as the evening unfolds.”

That’s exactly how the night feels.

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The menu is meant for sharing, so rather than ordering individual entrées, it’s easy to build the meal one plate at a time. We started with the Tuna Pizza, one of JING’s signature dishes. Thin and crisp, it’s topped with buttery tuna, ponzu aïoli, yuzu soy, crispy capers and just enough truffle oil to tie everything together. The Alaskan Snow Crab Roll followed, wrapped in soy paper and finished with warm ponzu butter.

The dumplings were another standout. The Short Rib Dumplings, filled with braised beef, mozzarella and soy caramel, were rich without feeling heavy, while the Wagyu Gyoza paired beautifully with a saffron-ginger dipping sauce. The Spicy Wontons brought just enough heat to wake up the palate.

One of the most talked-about bites at the table was the Happy Spoon—a single spoon topped with Wagyu beef, caviar, wasabi ponzu and a touch of 24-karat gold. It’s indulgent, but also just plain fun.

For something heartier, the Chicken & Shrimp Fried Rice delivered exactly what you want from a comfort dish. At the same time, the Crispy Brussels Sprouts, tossed in a honey-Szechuan glaze and topped with toasted almonds, disappeared almost as quickly as they hit the table.

Behind much of the menu is Griese, whose career includes training under Thomas Keller, André Rochat and Michael Mina. His influence shows throughout the menu, which combines classic technique with global flavors without becoming overly complicated.

The kitchen is also home to something few restaurants in Arizona have—a Josper charcoal oven imported from Spain. Burning Binchotan charcoal along with mesquite, pecan, and oak produces intense heat that gives meats and seafood a deep, smoky flavor. It’s used for everything from the Longbone Tomahawk to Colorado lamb and the restaurant’s impressive roasted shellfish platter.

The cocktails are just as thoughtfully done. The Lychee Martini is bright and refreshing, while Purple Facts blends Purple Tanqueray, toasted coconut and lime beneath a silky coconut foam. If you prefer something smoky, Not White Duck mixes mezcal, Luxardo, tamarind, lemon and charcoal into one of the evening’s more memorable drinks.

The design matches the menu’s energy. Rich green tones, gold accents, waterfall chandeliers and a dramatic wraparound bar create a space that feels sophisticated without taking itself too seriously. As the lights dim and the music picks up later in the evening, the restaurant naturally shifts from a dinner destination to a lounge.

JING is the kind of place where it’s easy to lose track of time. You come for dinner, order another round of cocktails, linger over conversation and suddenly realize the evening has slipped away.

For Scottsdale diners, that’s exactly the point.

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JING 

10605 N Scottsdale Rd, Scottsdale, AZ 85254

jingrestaurant.com