When I hit a quarter of a century in years, I decided to go the uncharacteristically classy route and celebrate with something chi chi and razzdango. Exchange the morning after whiskey dents and zombie flavored scratch 'n sniff composure for a posh dinner out on the town.\n\nNow I'm gonna share a secret with y'all. I'm no gourmand. I like a fancy pants meal as much as the next, but I'm in the cheap mo fo demographic, so I don't know dick about fine dining in the Phoenix area. I rely on you Yelpers to guide me down the path of good taste when it comes to nice shit and stuff.\n\nCha, cha, cha.\n\nMEDIZONA.\n\nIt even sounds fancy, and I'm convinced it should be said with jazz fingers and maybe some light orchestral flare.\n\nAn upscale, Mediterranean-Southwestern fusion restaurant?\n\nIntriguing.\n\nRabbit and fig baklava atop a pomegranate balsamic reduction, topped with a quail egg and surrounded by crispity parsnip curls?\n\nWicked fricken good.\n\nIt puts fig newtons everywhere to shame. Layers of airy, buttery phyllo filled with tender shredded fig and rabbit would have been much too sweet solo, but the addition of a tart reduction grabbed that figgy sweetness and tangoed round my palate! Although I'm convinced that the quail egg was just intended to be a cute little hat for the baklava. Whatevs. At least now I can claim that psh, yeah I've had quail egg before, no biggie.\n\nWild caught halibut with chorizo potato cake, haricot verts and carrots with orange caper cream sauce?\n\nMelt in my mouth delicious.\n\nTry to sneak a nibble of chorizo potato cake from my plate and I will fork you. Hard. You might pull back something a little stumpy. That was the most delectable little nibblet on the plate. The fish was super flaky and buttery, although the sauce was forgettable. And I think it's pretentious and hoity toity to call green beans \"haricot verts.\" Merde!\n\nRoast loin of lamb, moussaka tart, mashed taters, celery root, mint oil, and roasted red pepper sauce?\n\nEh. \n\nThe lamb was ordered medium rare and prepared to perfection. Mint oil should be mandatory garnish for all baby lambs. Make em prance around the field wearing mint garlands until they're led to slaughter, where said garland will be compressed into the requisite drizzle of mint oil. Or something like that. Everything else on the plate was served cold though. Blech.\n\nThe service was impeccable, the patrons gripe worthy. Our waiter was well informed and personable, although he disappeared half way through the meal, was replaced and we never saw him again, which was kinda weird. \n\nThe customers he was serving were pretty inconsiderate. There was a huge party of people with kids rip roaring around the restaurant off in the side room. The waiter apologized on their behalf, stating that it was an abnormal night and that kids didn't normally frequent the place, and at least they left soon after that. I don't go out to listen to the rip roar of impatient ankle biters. Instant plus two for the atmosphere as soon as they left.\n\nBut then a large group of older patrons came in and bitched about how they couldn't read the menus because it was too dark, so they turned up the lights, bent the atmosphere over the side of a chair and fucked it hard.\n\nSo I think I'm going to be a downer on the super streak Medizona's having and only give it a four. It's good but I don't think I'd ever go back. Too many other fancy schmancy restaurants waiting in the wings for an opportunity to knock my socks off. No need to return.