Tag Archives: LON’s at the Hermosa

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Arizona Restaurant Week Returns This Fall: Sept. 21-29

Valley food lovers rejoice! Arizona Restaurant Week will return this fall from Saturday, September 21 through Sunday, September 29 for nine action-packed and scrumptious nights.

The Arizona Restaurant Association proudly hosts this week of extravagant edibles to showcase the state’s vibrant restaurant industry. This chef-powered event sets the stage for menus and dining trends for the fall and winter months and helps put Arizona on the map as a nationally known culinary destination.

“When you think of Arizona food, you may think of tacos, burritos, menudo, but that’s not the whole story,” said Arizona Restaurant Association President and CEO Steve Chucri. “There are so many different cuisines and foods available in Arizona beyond traditional Southwestern food.”

Diners will have the opportunity to try up to nine restaurants during Arizona Fall Restaurant Week. Many restaurants have already joined forces and signed up to take part in this exciting event and the Arizona Restaurant Association is actively seeking more restaurants to participate in the Phoenix metro area and Tucson.

“We’ve got fan favorites like Beckett’s Table, Binkley’s and Lon’s already signed up as well as newcomers like Searsucker, the Salty Sow and Taggia at Firesky Resort and Spa,” said Chucri.
Other loyal restaurants like Monti’s La Casa Vieja, The Melting Pot and Vincent on Camelback never miss a season of Arizona Restaurant Week and this fall is no exception.

During this Arizona Restaurant Week, more than 200 Phoenix area and Tucson restaurants will offer specialty prix-fixe dinner menus for $30 and $40 per person, excluding beverages, tax and gratuity unless otherwise noted.

“Arizona Restaurant Week is a celebration of Arizona’s finest tastemakers and one of the state’s biggest industries,” said Chucri. “The twice yearly event allows us to highlight Arizona as a top culinary destination in the country.”

Fall Arizona Restaurant Week will feature everything from superior steaks and burgers to award winning white tablecloth establishments throughout Phoenix and Tucson and is sure to satisfy every craving.

“There’s something special about Arizona food. Some of our restaurants have been family-owned for nearly a century. Others have grown from new ideas and fresh ingredients,” added Chucri. “And the cuisine is just as diverse as the restaurants that serve it. It’s all on the table here in Arizona.”

A full list of participating restaurants and menus will be featured on ArizonaRestaurantWeek.com with an easy-to-use interface for searching for a favorite local chef, type of cuisine or restaurant wish list.

Check back often as new restaurants and menus will be added as they become available. Until then, find out all the delectable details by following Arizona Restaurant Week (ARW) on Facebook, Twitter, Pinterest and Instagram.

About Arizona Restaurant Week:
The most edible time of the year, Arizona Restaurant Week, is making its return Saturday, September 21- Sunday, September 29, sending diners on a nine-day tasting tour of the state. Participating restaurants are not only known for their exceptional cuisine, they also spare no expense to give diners an extraordinary culinary experience. Arizona Restaurant Week’s goal is to position Arizona as one of the top culinary destinations in the nation by increasing awareness of the more than 8,500 dining opportunities available as well as stimulate business and revenue for restaurants throughout the state.

Arizona Restaurant Week is produced by the Arizona Restaurant Association and in partnership with participating restaurants, the Arizona Office of Tourism, American Express, Young’s Market and several convention and visitors bureaus around the state.

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Last Drop at the Hermosa Renovates Space, Releases New Menus

As of Thursday, June 27, guests will notice a change upon entering LON’s at the Hermosa. No longer will the resort’s bar, Last Drop at the Hermosa, be just a cozy space to grab a cocktail before or after dinner. The highly regarded cocktail lounge has expanded its space to include a grill room with both couch and table seating. There will also live entertainment during happy hour and a new lunch menu, which will feature everything from salads and sandwiches to shared bites and pizzas from the new wood-burning oven. Already touting a high-end boutique cocktail program, this too will be reflected in the new menu, as both alcoholic and non-alcoholic options will be available.

DSC_0589“Undergoing this renovation to the space has taken our seating from accommodating 25 to 70 within Last Drop,” said Managing Director Michael Gildersleeve. “With casual dining being a huge culinary trend at the moment, specifically within the hospitality industry, it was important for us to create a new space, new menu and a more affordable price point for Valley residents and guests of The Hermosa Inn.”

In addition to the menu, décor and seating, Last Drop has also updated their website to include a series of mixology videos where Spirit Guide Travis Nass demonstrates various cocktail recipes, including “Fixin’ a Manhattan” and “Fixin’ an Apple Sour.” A new Facebook page also sets the casual dining locale apart from the resort and its fine-dining counterpart and will feature invites to special events, food and drink recipes and news from behind the bar.

For more information on Last Drop at the Hermosa and upcoming events on property, call 602.955.7878 or visit online via www.hermosainn.com/lons/last-drop-bar/ or Facebook, Pinterest and Twitter.

ABOUT THE LAST DROP AT THE HERMOSA
Last Drop at the Hermosa  has recently transformed from The Hermosa Inn’s resort lounge into a casual dining bar and grill set aside their fine-dining counterpart, LON’s at the Hermosa (www.lons.com). An expansion to the space has included a grill room with both couch and table seating, ample outdoor seating with mood lighting, daily happy hour features live entertainment and a new all-day menu features everything from salads and sandwiches to shared bites and pizzas from the new wood-burning oven. Already touting a high-end boutique cocktail program, this too is reflected in the new menu, as both alcoholic and non-alcoholic options are available – all hand-crafted by Last Drop’s mustachioed Spirit Guide Travis Nass. The highly regarded cocktail program will continue to highlight house-made liquors, tinctures and bitters, while the culinary prowess of LON’s Executive Chef Jeremy Pacheco will grace the pages of the food menu.

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Five AZ Restaurants Take the Cake on Outdoor Dining

Triple-digit temperatures aside, Arizona boasts some of the most delightfully fresh fall, winter and spring days in the country. Visitors find that so many Arizona residents are here because of our pleasant, consistent sunshine, multifaceted landscapes and generally warm, predictable weather. While air conditioning does become man’s best friend come July, not many other states boast such an excellent recipe for the ideal outdoor dining experience – and this month, the world has taken notice. In a list based on the opinions of more than five million verified diner reviews for more than 15,000 restaurants in all 50 states and in the nation’s capital, OpenTable has revealed the Top 100 Outdoor Dining spots in the country, of which our great state has captured FIVE. See below for the five that made the list and be sure to visit before monsoon season! Have your own favorite AZ outdoor dining joints? Let us know below or on Facebook and Twitter!

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Rita’s Kitchen

El Chorro Restaurant: this storied Paradise Valley treasure is one of Arizona’s oldest traditions. Nestled near Camelback mountain in the lush Arizona desert, the menu consists of fresh, local ingredients – many of which are grown onsite.

House of Tricks, Tempe: a whistle away from the ASU Main campus and Gammage Auditorium, House of Tricks is known for romantic dining under soft lights and delicate foliage – not to mention a homey yet eclectic cuisine.

L’Auberge Restaurant on Oak Creek in Sedona: quaint and enchanting, the elegant L’Auberge Restaurant is comfortably situated right at the edge of bustling Oak Creek.

Lon’s at The Hermosa, Paradise Valley: with fresh vegetation straight from the Hermosa Inn garden, Lon’s is an idyllic Southwestern hacienda with a bright, artistic patio.

Rita’s Kitchen, Scottsdale: Rita’s dramatic Southwestern setting and masterful regional menu can be enjoyed under the stars in a lavish, intimate courtyard.

 

 

 

 

CheckPlease

Eight’s Check, Please! Arizona Festival at CityScape

The most popular locally produced TV show on Eight, Arizona PBS takes over CityScape in downtown Phoenix Sun., April 28, 11 a.m. – 4 p.m., for a live food event aptly called Eight’s Check, Please! Arizona Festival.

Eight, in collaboration with R Entertainment Company, will transform CityScape into an exploration of Arizona’s independent restaurant scene – from five-star dining establishments to tucked-away cafes. The event will showcase cuisine from at least 36 of 117 independently owned Arizona restaurants previously featured on the show.

In its third season, the Emmy Award-winning series Check, Please! Arizona features favorite local restaurants as nominated by viewers. Those viewers come in studio to share commentary about their favorite dining spot and exchange opinions with fellow guests who experience each other’s favorite place as well.

Chef Demonstrations, Panel Discussions. TV Auditions.

Among event highlights are cooking demonstrations, panel discussions and the chance to audition for a spot on Check, Please! Arizona. Producers seek congenial fans who are passionate about their favorite local restaurant, articulate about food and honest about their dining-out experiences. Cameras will be present to tape the auditions.

For the camera-shy guest or those who simply avoid the limelight, a diverse array of culinary offerings will be featured by the participating indie restaurants, as well as samples of fine wine and craft beer, all included in the ticket price. A James Beard Award-winners’ panel hosted by James Beard Award-winner Robert McGrath is planned, as well as talks on locally sourced foods, fine wine and craft beers. In addition, a cooking demonstration stage will be in full gear, featuring at least four independent chefs.

Independent restaurants participating include:

Tarbell’s

Tuck Shop

LON’s at the Hermosa

Phoenix City Grille

Haus Murphy’s German Restaurant

Vogue Bistro

MacAlpines

Flancer’s

Pittsburgh Willy’s Gourmet Hot Dogs

Fuego Bistro

Eddie’s House

Petite Maison

Pomegranate Café

Coup Des Tartes

Havana Café

AZ Bread Co

America’s Taco Shop

Mrs. Whites Golden Rule Café

Thee Pitt’s Again

General admission is $60 and VIP tickets are $100. Tickets include food, as well as wine and beer sampling. VIP ticket holders will enjoy the James Beard Award-winners’ private chef seminar; exclusive wine tastings; early entry to the festival 30 minutes before general admission; and VIP valet parking.

Purchase tickets at azpbs.org/checkplease and click on ‘Join us for the Check, Please! Arizona Festival at CityScape.’

hospitality trends

Top Hospitality Trends in 2013

Gone are the days of the “staycation.” Guests are craving function over flourish, and intimate spaces rather than overbearing enclaves. The hospitality trends of 2013 are all about comfort, simplicity and high-quality experiences.

While it changes with the year, and the economy, the trends we’re seeing now are showing that the majority of people are leaving the recession behind, putting a focus on the value of travel and are looking to purchase an experience rather than an item. Below is a glimpse of what 2013 will hold for hoteliers, restaurateurs and travelers alike.

Top Hospitality Trends in 2013

Cozy vs. cutting edge

It’s no longer about which designer worked with a hotel to give it that cutting-edge design, statement furniture and bright color scheme. In our ever-busy day-to-day lives, people are craving comfort and cozy spaces, rather than a “cool” space with no functionality. Take, for example, the lush leather couches that adorn the casitas and are placed throughout Last Drop at the Hermosa; they provide a feeling of warmth and comfort, rather than being a piece of furniture that is meant to be looked at, instead of used.

Locavores unite

While celebrity chefs have come to the forefront of the hospitality industry — and TV screens — across America, guests are becoming more and more concerned with the food itself, rather than a creative presentation from a big name. The locavore movement that focuses on everything that is locally produced, raised and grown, will be — if it’s not already — a major component of the culinary mission for resort restaurants. As we have already begun here at LON’s at the Hermosa, the property’s one-acre garden provides the majority of herbs, citrus and vegetables, which are used in the LON’s kitchen, in addition to those supplied from local farmers.

Quality of experience

There is an air of optimism among guests, and 2013 is looking to be a year where travelers are back to doing exactly that: traveling. Say “goodbye” to staycations, as most people are now beginning to place a higher value on splurging in order to get a high-quality experience and a stress-free trip, rather than an item. Whether the recession shed a light on the unimportance of having more “stuff” than the next guy, I’m not sure; but there has been a shift, and the value of travel is only going up.

Personal connections

As a 34-casita resort, we may already be the epitome of having a personal connection with our guests; however, in 2013, this is where many resorts — and travelers — are headed. Social media may have a part in ushering in this trend, as guests are now used to speaking one-on-one with resorts and restaurants via Facebook, Twitter and TripAdvisor. Because of this, larger hotels may be scrambling to keep up in 2013, when boutique properties and bed and breakfasts are already on a first-name basis with frequenting guests.

As guests and hoteliers alike make changes per evolving tastes, the next trend is only around the corner, and 2013 will surely be a year to benefit both parties.

For more information on The Hermosa Inn & LON’s, visit hermosainn.com, Facebook, Twitter or The Hermosa Inn Blog, or call (602) 955-8614.

 

Caprese Salad at LON's at the Hermosa

The Making of A Menu: LON's At The Hermosa

Creativity is key. Not just when putting a menu together and deciding which dishes to feature, but also in how often the menu is changed, what font is used, etc.

With a history in the arts — The Hermosa Inn was originally built by cowboy artist Alonzo “Lon” Megargee in the 1930s — we continue this tradition by featuring “artful American” cuisine at LON’s at the Hermosa. From utilizing fresh produce grown in the one-acre garden located just outside the LON’s kitchen and bringing in durum wheat from my family farm in Marana, Ariz. to make our gnocchi and other pastas, the ingredients used mean just as much as the evolution of the menu each quarter.

With newly released lunch and dinner menus, below I’ll explain some of the determining factors that go into the making of a restaurant menu.

Visually Appealing

The difference between our lunch and dinner menu at LON’s is clear. Lunch is a more casual environment, where people come to relax on the patio, have a quick lunch on their break or have a lunch meeting with business associates; so, the look and feel of the menu reflects that with its straight-to-the-point font and easy-to-read layout.

While the colors in each menu are the same, the dinner menu utilizes a more artful font for our fine-dining evening options and also emphasizes a shorter, simpler design to reflect the taste and simplicity of our artful American cuisine.

No more than three fonts are used in each to keep it from looking busy, and each section is broken up via an artful brushstroke to further keep in line our artistic history. Both menus are also ordered logically per the steps of each meal; for lunch, it’s non-alcoholic versions of classic cocktails, followed by fingers to share, soups/salads, sandwiches and house specialties; while for dinner, it’s starters, soups/salads, entrees and sides for sharing.

Price

Many focus groups have proven that there is a discomfort with dollar signs and decimals. By keeping the price of a dish as abstract as possible, it makes the process of spending money less threatening.

This is why you’ll often not see a dish listed as:

Farmer’s Market Chopped Salad………………………………$14.00

But instead, it will be:

Farmer’s Market Chopped Salad  14

Ingredients

As a chef, I believe this is by far one of the most important aspects of a menu. We change menus quarterly to encapsulate the fresh ingredients of that particular season, and our Chef’s Tasting Menu changes weekly to showcase the creativity of the LON’s culinary team. It all begins with the product, and then our culinary team is able to be creative in keeping it simple enough to showcase those natural flavors.

While that is one side of the menu creation, ingredients also play a role in how a guest chooses a dish from a menu. For example, other studies have shown that an item is more likely to sell if the ingredients showcased are from a specific place or region (such as Crow’s Dairy goat cheese compared to local goat cheese).

So next time you go to a restaurant, notice the creativity that goes into that menu. What makes it different? Is it the placement of the items, the lack of dollar signs or the font and color used? No matter what, it will showcase the creativity of that establishment, and now you’ll know what went into the thinking behind it all.

For further information on LON’s at the Hermosa, The Hermosa Inn or to make a reservation, call (602) 955-7878 or visit LONs.com, Facebook, Twitter or The Hermosa Inn blog.

 
If You Go: LON’s at the Hermosa
5532 N. Palo Cristi Rd.
Paradise Valley, AZ 85253