|
Scottsdale's Menu Expands With New
Restaurants, Chefs Making Their Return
Poolside
at the Intercontinental Montelucia Resort & Spa |
(2010) With idyllic spring
weather inviting travelers to dine al fresco in
Scottsdale, the opening of ROQ, An American Outdoor
Bistro, at the Intercontinental Montelucia Resort & Spa
was perfect timing.
The new pool-side restaurant opened
in March 2010 and features American bistro cuisine,
hand-crafted "ROQtails" like ROQ of Love and Arizona
Dreamin', and live entertainment with stunning views of
Camelback Mountain and Kasbah Pool as the dining
backdrop. |
Globe-trotting gourmet fries from ROQ
at the Intercontinental Montelucia Resort & Spa
The menu focuses on the freshest ingredients
from American boutique farms and local purveyors, and
includes a collection of seafood, steaks, sandwiches,
salads, and gourmet fries in nine varieties.
Executive chef is. Jeremy
Pacheco |
Lon's at The Hermosa Inn
isn't new but its executive chef is. Jeremy Pacheco is
enhancing the farm-to-table dining experience with his
cuisine blending local produce and traditional
ingredients with European influences. Growing up on a
farm in southern Arizona, Pacheco is committed to using
only the freshest ingredients, working exclusively with
suppliers of natural or organic products, in addition to
overseeing Lon's one-acre organic garden. Pacheco was
most recently chef de cuisine at Society Café Encore in
Las Vegas and also served as chef de cuisine at the
former Terrace Dining Room at The Phoenician in
Scottsdale. |
James Beard Award-winning
chef Robert McGrath left Scottsdale's dining scene a few
years ago after selling his Scottsdale restaurant
Roaring Fork. He has returned to the kitchen with a
concept offering diners refined-yet-affordable fare at
Renegade Canteen opening this month. The restaurant's
bill of fare will define Arizona cuisine that's as
comfortable as it is familiar. Menu items will include
braised meats, pizza, sandwiches, steaks and hearty,
not-your-run-of-the-mill soups with prices engineered
for today's economy, with the most expensive item being
a $28 steak and most entrées costing $10 to $15.
|
|
