Description: We ate breakfast here on both mornings: The Executive burrito was a hearty delight, and the blueberry pancakes, and the Fresh fruits with honey and yogurt were both delicious.
Dinner – At the Arizona kitchen, the Chef, John Garcia, creates French-inspired dishes using ingredients indigenous to the Southwest. The Red Mole Basted King Salmon ($31) takes a rich Southwestern approach to preparing fish, and the Halibut with Vegetables ($45) was simple yet exquisite. For dessert, we split a Cowboy Hat—a miniature cactus and cowboy hat, sculpted from chocolate and ice-cream. Although the Arizona Kitchen is, by far, the most expensive option on the resort, it’s a delectable experience, and is worth the expense.
Close