Weft & Warp creates a memorable dining destination
Weft & Warp Art Bar + Kitchen could not be more perfectly named.
Warp and weft are terms for the two basic components used in weaving that turns thread or yarn into fabric. And what makes Weft & Warp so special is the way it perfectly weaves all the elements of a memorable dining experience — amazing ambiance, fantastic food and sensational service — to give Valley foodies another must-try destination.
Weft & Warp makes its home at the $75 million Andaz Scottsdale Resort & Spa, which combines mid-century modern design with local art to create a unique Sonoran Desert atmosphere.
That hip and cool feel carries over from the resort to Weft & Warp, where a glass box kitchen — which allows you to see your meal constructed right before your eyes — along with a chef’s table, beckons guests to become a part of the culinary experience. The dining room is open and airy with stylish chrome accents and floor-to-ceiling windows that allow the natural light to pour through and serve up breathtaking views of nearby Camelback Mountain.
But beyond the hipster-cool vibe, it’s Executive Chef Adam Sheff’s fusion of traditional and contemporary methods and his innovative use of plancha cooking techniques that elevate Weft & Warp from what could have been just another boring resort restaurant and turns it into a unique dining destination that will delight even the most discerning foodie.
Weft & Warp’s “Bits and Bites” side of the menu is exactly as the title suggests — an array of deliciousness that ranges from single bites to small starters. But here’s what you cannot miss:
• The Arizona Medjool dates ($1.50 apiece) are remarkable in their simplicity — covered with just a taste of fresh cream and crumbled pistachios — but even more remarkable in their vibrant flavors. Order one for each person in your party, but you’ll likely be ordering more.
• The blue cornbread ($6) is covered with a tomato-jalapeno jam that has to be tasted to be appreciated.
• Other standouts to get you started are the mushroom soup ($10) and Crow’s Dairy goat cheese dumplings ($10). They had you at cheese dumplings, didn’t they?
From the right side of the menu:
• The Black Angus New York strip steak ($34) served brilliantly with a date and black garlic glaze might be the best main course on the menu.
• The whole red river trout from the plancha ($24), served with grilled lemon, cauliflower and pecan romesco flows with flavors that will delight any palate.
• Others standouts are the Hayden Mills Sonoran wheat berry risotto ($19) and whole roasted game hen ($26) with adobo mop sauce, avocado, lemon, pistachio and cilantro.
Complementing the cuisine are cocktails handcrafted by Weft & Warp’s talented mixologists, each one inspired by local produce.
What makes Weft & Warp great is that it cannot be categorized. It’s defining dining on it’s own terms and forging a path of its own. And the path you should take will lead you straight to Weft & Warp. Your inner foodie will thank you.