New Summer Dishes & Cocktails at The Americano

James Beard Award-winning Chef Scott Conant is debuting his first summer menu at The Americano, an Italian-inspired steakhouse in North Scottsdale. To complement the new summer dishes, The Americano is also rolling out a new playful cocktail program that evokes childhood summer nostalgia with a grown-up twist.


Among the seasonal arrivals are: 

Caviar Fries that combine traditional caviar with crème fraîche, shallot, scallions and cured egg yolk.

Hamachi Crudo with pickled shallot, Taggiasca olive and tomato water. 

Tagliatelle Wagyu Bolognese is made with tenderloin, wagyu and pancetta ragu with fontina fonduta. 

Diver Scallops with asparagus purée, pine nut gremolata and mushrooms.

Maple Leaf Farm Spiced Duck Breast is complete with pea purée, duck jus and tangerine mostarda.


Perfectly complementing Conant’s cuisine is a refreshed cocktail program led by Nicholas Padua, director of wine and beverage. As whimsical as they are colorful, inspiration for the cocktails was equal parts summertime carnival mixed with Dr. Seuss. New to the menu is a variety of imaginative choices including the nostalgic candy-laced drink that is sure to garner its own Instagram frenzy.

Pop Rock & Drop It with Franciacorta, amaretto, strawberry essence and pink peppercorn.

The Third Monk, a neon green cocktail served on a blacklight coaster allowing it to glow in the dark, with yellow chartreuse, mesquite honey, amaretto and egg white.

Clear As Day with Smith & Cross Rum, Denizen Aged Rum, pineapple and coconut, garnished with a translucent skeleton leaf.

Peas & Thank You with melon-infused vodka, cucumber acqua fresca and snap pea tincture.

Bees In The Trap with AMASS Gin, mesquite honey, lemon and bee pollen.

Fraîche Melone with Los Vecinos Mezcal, watermelon, dill and créme fraiche.

Blue Steel with Toki Whiskey, Heirloom Genepey, apricot and honey.


The Americano is open for dinner service Tuesday through Sunday from 5 to 9 p.m. For more information on The Americano or to book a reservation, visit

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