Following a highly successful first year of operations, the latest fine dining destination to hit the scene in Sedona, Forty1 – the sophisticated signature restaurant at the luxurious Ambiente, a Landscape Hotel that initially catered exclusively to hotel guests – announced today that it is now open to the public with a brand-new executive chef at the helm ready to launch his first seasonal menu.
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Situated centrally in the heart of the boutique property’s three rugged acres, Forty1 serves an ever-evolving menu of dazzling a la carte dishes anchored by locally grown and seasonal, natural ingredients sourced from the surrounding Verde Valley and beyond. As the new head of all culinary efforts across the hotel, including the talented and dynamic team at Forty1, Executive Chef David Duncan, a Northern Arizona native himself, embodies that ethos with an endearing appreciation for the verdant local landscape and a steadfast commitment to showcasing its abundance through cuisine.
With a focus on highlighting indigenous cooking styles as well as many of the authentic flavors the Southwest is most revered for, the new menu developed by Chef Duncan for the season also features a nod to his love of native wild game, a range of which is notably incorporated into several offerings and is perfectly suited for guests craving those heartier dishes that are so beloved in the colder winter months.
“There’s something really special about the organic harmony that emerges on the plate when you blend more untamed flavors with the tangible taste of seasonality from the natural ingredients that come to us from the Verde Valley, which is one of the richest agricultural regions in the Southwest. Refining that spirit and essence to suit a more evolved, adventurous palate is a delicate dance between tradition and innovation to ensure each dish both satisfies the senses and also tells a story of the land we call home,” said Chef Duncan. “Forty1 stands as a wholly unique presence among Sedona’s world-class dining scene, and we’re very eager to now offer an even wider audience a culinary experience that is as distinctive as the red rocks that surround them.”
Featuring a diverse lineup of nourishing, farm-fresh feasts, highlights from Chef Duncan’s debut menu include starters like the South African Black Mussels ($29) with sauteed shallots and garlic, chorizo, roasted tomato, Chilean white wine and poblano focaccia, and Beelers Pork Belly ($27) with pan-seared polenta cake, sweet corn reduction, Chicharron dust and micro green salad. For the main course, guests can indulge in decadent entrees like the Copper State Ranch Filet ($68) served with potato puree, seared beech mushrooms, black garlic puree and poblano compound butter; Jumbo Prawns ($59) with charred corn polenta, Padi Pan ratatouille, fried kale and green olive consume; Grimaud Farms Duck Breast ($61) served with bacon bread pudding, butternut squash and pear puree, shaved Brussel sprout salad, ancho-maple butter sauce and sherry vinaigrette; or a vegetarian-friendly Poblano Relleno ($45) made with beech mushrooms, artichoke hearts, sweet potato, roasted pepitas, enchanted black rice and carrot mole; amongst other pork and fish options.
Alongside the robust food pairings, guests will also enjoy a meticulously curated wine list and a rotating, distinctly Arizona-inspired cocktail program. This season’s standouts include the Smoked Fall Fashion with Old Forester 100 Proof, apricot puree, orange bitters and dehydrated apricot chip; the Ambiente Buffalo Sour with Buffalo Trace, lemon juice, honey ginger syrup, egg white and a lavender sprig garnish; the Arizona Smoked Pear with Naran mezcal, Aperol, Fruitful prickly pear, lemon juice and dehydrated lemon garnish; and the Red Flag with Casamigos blanco, Fruitful blood orange and ginger liquors and lime juice, garnished with black salt, dehydrated lime and a sprig of thyme.
Much like the hotel’s cube-shaped guest Atriums and other structures dotted throughout the rugged landscape, Forty1 features a contemporary matte black façade and chic design elements to offer a sumptuous and inviting atmosphere that remains minimalistic and earthy by design. Retractable floor-to-ceiling windows allow for an abundance of light and effortless breeziness during the day, as well as immediate access to the outdoor pool terrace with roaring firepits perfect for colder months. Sleek stone flooring and countertops, stately wooden beams, lush hanging greenery and an ornate bar serve to balance the interior space and evoke a sense of grounding with the natural environment. The glossy, black glass panels along the restaurant’s back interior wall reflect the stunning red rock formations for which Sedona is renowned, once again reminding guests of the remarkability of the otherworldly environment that awaits just outside, no matter where they’re seated.
Serving breakfast (complimentary for hotel guests) and dinner daily, Forty1 is complemented by The Drifter, an adjacent fast-casual separate culinary destination housed within a custom Airstream serving lunch and poolside fare.
To learn more about Forty1 and make a reservation, visit AmbienteSedona.com/Dine or call 800-405-1969.
