If you mix one of Arizona’s most iconic resorts with one of the state’s most innovative chefs, you have a recipe for success.
That recipe has made Hearth ’61, the signature restaurant at Mountain Shadows, a triumph of the tastebuds.
The name Hearth ’61 refers to the centerpiece of the restaurant’s kitchen, which is a hearth. The hearth is responsible for some can’t miss deliciousness, including the Niman Ranch aged tomahawk ribeye for two ($120), the Two Wash Ranch organic half chicken ($26), the mouthwatering Moroccan spiced rack of lamb ($38) and the whole-roasted branzino ($29). The ’61 in the name refers to 1961, the year the Town of Paradise Valley was incorporated.
The stylish restaurant features an open kitchen, sunken living room lounge, a welcoming bar and a glass-encased wine cellar with a tasting area. The centerpiece is a stunning water feature that casts light and animation on the mid-century modern butterfly roof.
Putting together the ingredient-driven, seasonal menu at Hearth ’61 is renowned Chef Charles Wiley. Chef Wiley was named one of America’s “10 Best New Chefs” by Food & Wine Magazine for his innovative interpretation of Southwest cuisine. He created the award-winning restaurants elements at Sanctuary Camelback Mountain Resort & Spa and ZuZu at another local landmark, the Hotel Valley Ho.
“It is truly an honor to be a part of this iconic project, the rebirth of Mountain Shadows,” said Wiley. “We will rely on all the relationships we’ve cultivated over the years with local farmers and artisans to craft a rustic yet vibrant cuisine. The culinary team we’ve assembled is nothing less than extraordinary, and we’re excited to present menus featuring a perfect balance of innovation and tradition.”
For Hearth ’61, Wiley has created cuisine that utilizes cooking styles rich in tradition to create time-honored flavors — along with more than a few happy surprises. The menu constantly evolves with a daily featured roast. Diners can expect local, organic, seasonal ingredients, as well as responsibly sourced meat and seafood. Bringing a unique element to the dining experience, hearth roasted dishes stay in the same vessel from oven to table, capturing the char and smokiness the hearth brings to meat, seafood and vegetables.
Beyond the hearth dishes, which all excel, these are some must-taste dishes on the Hearth ’61 menu:
• Charred eggplant and ancient grains ($20).
• Short rib agnolotti ($28 and beyond the bomb dot com).
• George’s Bank scallops ($34 and cooked to Gordon Ramsay-approved perfection).
• Ginger carrots ($9) and thyme-roasted fingerling potatoes ($9). They are both side dishes, but stand on their own on the deliciousness meter.
Hearth ’61 has all the ingredients for the perfect Arizona dining experience: Innovative food that will surprise and delight even the most fierce foodies, stunning views of Camelback Mountain and the surrounding scenery and service that is unmatched in its knowledge and sophistication.
The original Mountain Shadows opened in 1959. Hearth ’61 proves that everything old can be new again — and better.
