Old World Latin cuisine awaits you.
Courtesy of the Renata Home
The legendary Arizona Biltmore The hotel reopened after more than a year, unveiling a $ 70 million renovation and an all-new upscale and Old World Latin restaurant, Renata’s Hearth, which debuted on May 18.
Located at 2400 E Missouri Avenue in Phoenix, the 140-seat restaurant offers a breath of fresh air to the hotel that has remained virtually unchanged since it opened in 1929.
Despite the transformation, Renata’s Hearth, which was designed by Erik Peterson and Mark Schriefer or PhxArch with Jim Smith of Serving the Nation, retains Frank Lloyd Wright’s iconic style with floor-to-ceiling windows and patterned bricks in natural tones, all by incorporating modern design elements such as distressed leather, woven textures and spectacular hanging lanterns, creating a warm and welcoming atmosphere. The patio is equally contemporary with wicker egg chairs, patterned elements, and a welcoming atmosphere.
This emphasis on aesthetics also extends to the menu. Guests are greeted with two carts on either side of the entrance – a cart of fresh guacamole and Spanish charcuterie as well as a handcrafted cocktail cart – preparing unforgettable delicacies right in front of your eyes. Example: Los Muertos cocktail infused with charcoal presented in a cloud of smoke with cocktails on top.
The focus on smoke and char is incorporated into almost every aspect of the South and Central American inspired menu created by chef Jesus Figueroa Ortega, alumnus of the Arizona Culinary Institute, who cut their teeth at iconic Arizona restaurants such as by Tarbell and Monarque Cafe. Menu highlights, which took a year to develop, that capture this smoky essence include Wagyu’s Mole Negro smoked brisket, Bounty of the Garden “Tlacoyo” and Renata’s Pozole Blanco.
While heavily inspired by Latin America, each dish on the menu also incorporates Chef Ortega’s own Hispanic heritage with Southwestern flavors in shared pleasures like chimichangas with smoked chicken, charred street corn, and beans. black Rancho El Gordo.
The dishes are perfectly paired with a selection of wines and cocktails mainly focused on mezcal and tequila like the Burnt Palmoa, smoked pineapple and the aforementioned Los Muertos. The menu ends with the most beloved Spanish-style desserts, including Renata’s churros with margarita cream and Capirotada de Sonora’s brioche pudding.