THE 19TH HOLE By Carey Sweet
ICONIC Arizona
MOUNTAIN SHADOWS’ EXHIBITION KITCHEN KEEPS FABULOUS FOOD FLOWING AT HEARTH ’61
The exhibition kitchen at Hearth ’61 at Mountain Shadows Resort (above) creates one-of-a-kind entrees like the 40-ounce Niman Ranch Toma- hawk Rib-Eye (left). Cocktails like the Forty Rod also are top shelf.
Mountain Shadows Resort in Paradise Valley. Hearth refers to the oven in the exhibition kitchen that welcomes guests at the entry, while ’61 is a salute to May 24, 1961, when Paradise Valley was officially designated an incorporated town. Really, the place could be
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called Hearth ’59, since that’s when Mountain Shadows opened on the north side of Camelback Mountain at 56th Street and Lincoln Drive. Almost immediately, it was a hit with celebrities like Liz Taylor, John Wayne, Sammy Davis Jr. and Bob Hope.
helped reinvent Westroc’s retro charmer Valley Ho in Scottsdale. Here, he offers delicious signatures like a crazy decadent 40-ounce Niman Ranch Tomahawk rib-eye slathered in rosemary truffle butter ($120, serves two), but also a light, delightful, healthy charred eggplant nestled in nutty ancient grains, shiitakes, asparagus, ricotta salata and roasted pepper ($24). The surprises start at the
ome careful thought went into the name for the new Hearth ’61 restaurant at
The mid-century modern charmer was a bit of Las Vegas in the Arizona desert, for sure, set among palm trees and cactus gardens. Yet after exploring
the property recently, I understand why the ownership team went with the later year. With the complete rebuilding of the 45-acre estate unveiled last spring, nothing remains of the original classic Arizona mood, except the spectacular mountain views now captured through a glass wall dominating the new resort lobby. Instead of bringing back Mountain Shadows, new owners Westroc Hospitality are showcasing Paradise Valley — the town
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as as it stands today — in contemporary, glamorous statements that make me think of, yes, Las Vegas. And that’s not a bad thing,
since there’s no question that the resort, closed in 2004 and fallen into serious decline since then, could be saved. And especially since the restaurant is now a destination all on its own, boasting appealingly clever and expertly prepared breakfast, lunch and dinner menus. Credit executive chef
Chuck Wiley, who also
exhibition kitchen, planted at the restaurant entry off the busy, loud lobby bar. It’s designed backwards, with the prep stations at the front window and the cooking stations behind, all anchored by a stainless steel, fire- breathing gas-wood combo oven. In the center of the restaurant sits an elevated reflecting pool lit by dancing neon; the lights glitter off glass walls overlooking a patio that overlooks an industrial-contemporary style swimming pool. But then the food starts
arriving, and my eyes are on the plates. If the décor is glitzy, Wiley has wisely kept the food elegant, keeping the recipes quite
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COURTESY MOUNTAIN SHADOWS
COURTESY MOUNTAIN SHADOWS
VISITI TUCSON
COURTESY MOUNTAIN SHADOWS
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