The new Mountain Shadows resort in Paradise Valley is undoubtedly one of our favorite new places in town. So we are thrilled that its restaurant Hearth ’61 is equally as fabulous as the rest of the property.
Serving seasonal American fare, craft cocktails and an extensive wine list, Hearth ’61 is led by Executive Chef Charles Wiley and Executive Sous Chef Christopher Brugman.
If the weather is nice enough, we highly suggest taking a patio seat to enjoy the views of the beautiful Mountain Shadows resort pool with Camelback Mountain right behind it. If you dine inside, you can still enjoy the views through the floor to ceiling windows.
Popular starter dishes include the duck confit and the ahi tartare. From there, the creamy burrata is a must-try salad and we very highly recommend the george’s bank scallops with sauce romesco, charred spring onion, buttered mushrooms and meyer lemon barley. The scallops are cooked to perfection and will melt in your mouth.
From the hearth, try the tenderloin of beef or moroccan spiced rack of lamb. If you’re feeling real hungry, give the niman ranch aged tomahawk rib-eye for two a try – a 40oz bone-in steak for $115.
There is also a “roast of the day” and variety of sides to choose from. Our favorite side dishes were the heirloom cauliflower and thyme-roasted fingerling potatoes.
The Saturday and Sunday brunch menu includes traditional egg dishes such as an Egg Benedict, as well as a Crispy Thick Belgian Waffle and Banana Ricotta Pancakes.
For the complete menu, hours and reservations, visit mountainshadows.com.