Chef Scott Conant rolls out new summer dishes at The Americano

Above: Chef Scott Conant. Blogs | 6 Jun |

Summer has arrived at The Americano, the Italian-inspired steakhouse in North Scottsdale, where James Beard Award-Winning Chef Scott Conant is debuting his first summer menu at the restaurant along with a playful cocktail program that evokes childhood summer nostalgia with a grown-up twist.

Remaining true to its Italian roots, the new menu additions are delectable classics amplified by Conant’s inventive spin to create well-rounded dishes that let the flavors shine. From shareable plates to seafood and pasta, The Americano’s summer menu treats the palate to simple and straightforward Italian fare this season.

“With these latest additions to the menu, we are celebrating the flavors of summer with a focus on premium proteins like scallops, duck and salmon that are then weaved in with seasonal vegetables that have just reached their peak,” said Conant. “It’s all about simplicity and letting these natural flavor profiles shine on their own with very simple touches.”

Among the seasonal arrivals are Caviar Fries ($38) that combine traditional caviar with crème fraîche, shallot, scallions and cured egg yolk; Hamachi Crudo ($23) comes with pickled shallot, Taggiasca olive and tomato water; Tagliatelle Wagyu Bolognese ($34) is made with tenderloin, wagyu and pancetta ragu with fontina fonduta; Diver Scallops ($35) come with asparagus purée, pine nut gremolata and mushrooms; and Maple Leaf Farm Spiced Duck Breast ($36) 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 ($17) with Franciacorta, amaretto, strawberry essence and pink peppercorn; The Third Monk ($18), 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 ($16) with Smith & Cross Rum, Denizen Aged Rum, pineapple and coconut, garnished with a translucent skeleton leaf; Peas & Thank You ($17) with melon-infused vodka, cucumber acqua fresca and snap pea tincture; Bees In The Trap ($16) with AMASS Gin, mesquite honey, lemon and bee pollen; Fraîche Melone ($17) with Los Vecinos Mezcal, watermelon, dill and créme fraiche; and Blue Steel ($17) with Toki Whiskey, Heirloom Genepey, apricot and honey.

Hip and humble, The Americano offers a chic, moody atmosphere adorned with striking custom art and sculptures. The modern supper-club style dining room, with cozy crescent-shaped booths, rich leather chairs and butcher-block tables, has a front-row seat to the open kitchen and wood-fired grill where Conant’s team puts on a nightly display.

“There are two schools of thought in Italian cuisine and that’s Alta Cucina, a high-end kitchen, and Cucina Rustica, which is more rustic style,” said Conant. “The soul comes from the rustic and the deliberate touch comes from the Alta. At The Americano, my goal has always been to bridge the gap between those two. This restaurant is built on honesty, integrity and soul. I want you to leave happier than when you walked in – that’s always our goal.”

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