Restaurant of the Week: Renata’s Hearth

One of the most anticipated aspects of Arizona Biltmore, A Waldorf Astoria Resort‘s gorgeous renovation is undoubtedly the newly opened Renata’s Hearth. The Phoenix restaurant dishes up Central and South American-inspired flavors in one sexy setting.

In early May, Arizona Biltmore welcomed guests after a property-wide transformation, a new look that touched on the resort’s accommodations, spa, pools, ballrooms and more. However, the most exciting additions are those of the Spire Bar, an open-air cocktail concept that is already a new area favorite for after-work or weekend socializing, and Renata’s Hearth, which celebrates Central and South American cuisine.

Before diners even have the chance to look at the menu, they will be wooed by Renata’s dramatic, sexy dining space. The clusters of pendant lighting hang like earrings, acting as statement-making accessories to a dining room filled with aged leather and woven textures. The expansive patio is accented with Moroccan lanterns, which hang from the large trees, and a massive hearth with beautiful tilework.

Los Muertos

The cocktails are a hallmark of the Renata’s Hearth experience, with Los Muertos at the top of the must-try list. The smoked cocktail is a spicy art piece of serrano-infused Blanco tequila, activated charcoal, agave, lime juice and black lava salt. You’ll want your camera ready for the reveal as the smoke-filled cloche is lifted.

The colors that fill the appetizer menu are as striking as the flavors. It doesn’t get more summery than the grilled Spanish watermelon salad, with queso fresco, baby arugula and sherry vinaigrette. And no meal at Renata’s Hearth should be without the Kumiai oysters, paired with jalapeño aguachile and watermelon radish. These beautiful babies are beaming with pink, purple and red and delectable hints of spice and citrus.

Kumiai oysters

In addition to individual entrees, like the celebrated wagyu New York steak and roasted, silky Chilean seabass, the menu features a lineup of For the Table shareable, family-style dishes, each paired with warm tortillas, a trio of salsa, Peruvian rice and black beans. A beachy summer staple, the clam boil with shrimp and chorizo transports diners to a sandy escape. The seafood and chorizo, alongside charred baby bell peppers and leeks, are bathed in a savory broth.

Desserts are as thoughtful as the rest of the menu. The churros, paired with margarita crema and dusted in piloncillo-cinnamon, as sure to be a pleaser for any crowd. But the real star is the charred pineapple crème caramel, a heavenly concoction of evaporated goat milk, sweetened condensed milk and grilled pineapple, crowned with a whisper-thin dried pineapple. It is a vacation on a plate; hammock, sunscreen and flip flops not included.

 To learn more about Renata’s Hearth, visit

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