A taste of Zona’s onsite restaurant: Graze Desert Grille

Today, the lovely Zona Hotel & Suites in Scottsdale unveils new menu additions at their newly-reinvented on-property restaurant: Graze Desert Grille. The restaurant recently underwent a name change and menu refresh as a part of the resort’s renovation process that began in July of 2011. Now a destination for local food-lovers, the “new” restaurant features Southwestern-inspired American cuisine with emphasis on fresh, locally purveyed (and often times organic) ingredients. Keeping in line with their farm-to-table mentality, the menu will change seasonally to offer the freshest fruits and vegetables available.

The restaurant’s emphasis on utilizing local ingredients doesn’t stop in the kitchen. Take a look at the bar menu and you’ll notice their craft cocktails are infused with local and organic spirits and include several Arizona wine selections. You’ll in our dinner recap below that we tried many of those Arizona wines with our meal. Mid-meal, Taryn had a chance to sip one of their specialty cocktails – the High Spirits Gin Sparkle, combining Arizona-produced High Spirits gin with a splash of tonic, touch of Prosecco, lime juice and fresh rosemary and had nothing but raves for the beverage.

She and I were invited to dine at the restaurant and preview the new dishes that will be offered starting today, April 5th. As soon as I arrived at Zona, everything felt… calmer. My favorite Fleetwood Mac song played overhead (you know the one) and I took a much-needed breather as I waited in the comfy, oversized lounge chairs for my dinner guests. Outside of the lobby, there’s this gorgeous blue “fountain” that kind of just makes you want to sit and stare:

Photo taken on my exit, though it’s even more beautiful at night. Mesmerizing, no?

As I made my way into the restaurant, I noticed how spacious the outdoor bar area was. Inside, the restaurant had a definite “Ahhh…” factor with earthy greens and deep brown hues, ‘hinting’ at its fresh, local, healthy menu. Folding glass patio doors open the space up into al fresco seating areas when the weather is nice. We enjoyed dining under the resort’s giant palm trees, appreciating spring’s perfect evening temperatures.

We were welcomed by the property’s staff and introduced to the duo heading up the operation: Executive Chef Kevin Myers and Director of Food and Beverage, Brian Blanke.

Chef Kevin hails from Seattle and grew up cooking many classic Dutch dishes with his family. He was trained at Scottsdale Culinary Institute as has spent time in the kitchens of Scottsdale’s Fairmont Princess, Pointe Hilton Squaw Peak and Sky Supper Club, gaining 20 years of experience under his belt. He spoke of his loyalty and his philosophy of utilizing fresh, local ingredients and supporting our local purveyors. He joked that when the management communicated they wanted Southwestern-inspired cuisine on the menu, he rolled his eyes. As he teamed up with Brian Blanke to develop the menu, his goal was to define Arizona culture. Since nearly every resident here is a transplant, he thought it best to offer a little bit of everything (and after trying the new menu, we thought it best too!).

Brian Blanke was such a delight and we were lucky to have him seated at our table. He’s been in the food and beverage industry now for 26 years and his expertise and hospitable nature shines. Throughout his career, he has opened five hotel properties and seven restaurants and spent ten years at The Phoenician working closely with local culinary masters. At Zona, Brian oversees all F&B needs for the property and manages the day-to-day for the restaurant. If you catch him while you’re dining at Graze, be sure to say hello. He’s an absolute gem.

Also at our table was the incredibly knowledgeable Paula Woolsey, National Sales Manager for one of our favorite Arizona wine labels: Arizona Stronghold Vineyards. You may have seen her pouring at various food and wine festivals around town. Consider yourself lucky each time you bump into her as you’re bound to learn something new about AZ wine!

On to the food… in true duo fashion, you’ll find our individual comments below each dish description.

Our first course was literally a ‘first taste’ as it’s offered on their breakfast menu for morning diners: a salty Corned Beef and Green Chili Hash served with an egg, sunny side up and crisp bread to soak up every bite.
Amy: Breakfast excites me any time of the day and today was no exception. I took a peek at their breakfast menu and saw that they also have a Schreiner’s Chorizo Breakfast Burrito on there and Horchata French Toast that sounds to die for! Must get myself in here for breakfast soon.
Taryn: We learned that the recipe used for this corned beef comes from the morning chef, Chef Deb’s own personal recipe. I love a good corned beef breakfast and am a bit of a purist, but I really enjoyed the kick that the green chili gave the dish.

Corned Beef and Green Chili Hash

Our second dish was wildly popular among our table: Queso Fundido served family style.
Amy: Picture it: Ooey-gooey cheesiness with spicy chorizo and exotic mushrooms served alongside with mulatto chili salsa and warm flour tortillas for scooping. Yum. The Queso Fundido was paired with Bisol “Jeio” Prosecco to excite the palate making you want to eat/taste more. Of the evening’s pairing, this was a crowd favorite.
Taryn: I absolutely LOVED the Prosecco! Hanna was so full of information about the Prosecco that we had this night. She taught us that Prosecco can easily be paired with meals. It was a perfect pairing for the Queso Fundido, with its crisp and slightly (and deliciously) acidic flavor. Did you know that since Prosecco has very tiny and long lasting bubbles, it can be a fraction of the price of champagne? I didn’t – but now that I do, this lovely and smooth beverage will be making many more appearances alongside meals in my home!

Queso Fundido

Next up, the Duck and Brie Quesadilla, a definite standout on the menu. Confit of duck leg, sweet caramelized apples, brie and balsamic packed into a delicately crunchy quesadilla.
Amy: I’d have to say, this plate got the most “Ooh’s” and “Ahh’s” of the night. My first bite was delicious. All of the flavors married together was absolute perfection. It’s a definite must-try dish for anyone. However, if you aren’t a crazy fan of sweet/savory combos, you might want to share with a friend. My first few bites were sinfully delicious, but filling! Though I couldn’t partake of the wine pairings this evening (I know, I’m no fun), I was still excited to hear comments from my tablemates each time a new glass was poured. Oh how I wished I could’ve tried it’s pairing – the Arizona Stronghold “Tazi” 2010.
Taryn: Oh my chees-us!!!! This was, by far, my absolute favorite of the evening! The sweetness of the caramelized apples paired with the smooth, smoky flavor of the brie would have been perfect alone, but the addition of the duck set me over the moon. There was a symphony of textures happening in this dish that just made my mouth SO happy! Pairing this dish with the Arizona Stronghold Tazi was a match made in heaven.

Duck and Brie Quesadilla

Three winners already and we hadn’t even gotten halfway through the menu yet! Next to arrive on our plates: a mini version of their Pressed Pulled Pork Sandwich with arugula, sweet and sour onions, and Guajillo chili pepper aioli on a ciabatta roll.
Amy: Chef Kevin later explained that they do all of their smoking on-site and although they hadn’t been smoking on the day of our visit, usually you can smell it walking up onto the property. The sandwich had just a tiny bit of a bite, nothing overwhelmingly spicy. I can imagine this being a kid and adult favorite. We enjoyed French fries for our side the night of the tasting, but learned that lunch goers have a choice of a tangy tomato and cucumber salad, fresh fruit or the fries to complement the entree. The sandwich was paired with Mudshark “Scorpion” Amber Ale and I wished I could have sipped!
Taryn: I really enjoyed learning from Hanna about the Mudshark Brewery’s Scorpion Ale. She shared with us that this ale is comprised mainly of Oregon hops and some light citrus flavors with a lot of malt flavor – which equates to a higher alcohol content…and that makes me happy!!

Pressed Pulled Pork Sandwich

Following the sandwich, we had the opportunity to try two of the restaurant’s salads – somewhat of a light ‘break’ from some of its heavier dishes. First, the Rocket Salad with local arugula, dried apricot, pistachio, aged Manchego and oregano vinaigrette and the Local Roasted Beet Salad with Purple Haze goat cheese, local baby lettuces and finished with a hazelnut vinaigrette.
Amy: I was immediately drawn to the Local Beet Salad because, as Taryn says, we have a love affair with beets! But, I loved the Rocket Salad equally with its peppery arugula and sweet, dried apricots. If I hadn’t filled up so quickly, I could have had more and more… and more. The Beet Salad was lovely and presentation, gorgeous. Its red and yellow beets were sourced from Blue Sky Farms and arugula was also product of a local farmer. The lavender ‘purple haze’ goat cheese was to die for!
Taryn: The Rocket Salad was just lovely! This was a super fresh and slightly spicy salad. The sharpness of the cheese cut a little of the spice from the arugula and the sweetness of the apricots made for a really well rounded salad. As for the beet salad – my love affair with beets continues especially with the pairing of the Arizona Stronghold Centennial Red. Holy heck! The Centennial Red is 100% Arizona and I couldn’t be more proud. At Paula’s urging, I tried a bite of the beets without the wine and then with. What a difference! Now, don’t misunderstand; the beets were delicious and outstanding on their own but the introduction of that wine made a night and day difference. It changed the whole flavor profile. The beets became so much more complex and layered. Pure Beet Bliss!

Rocket Salad

Local Beet Salad

And then, it came time to taste entrees from the dinner menu. First, the Pan Seared Grouper atop spaghetti squash, braised greens, smoked tomato butter and chimichurri topped with crispy sweet potatoes and paired with Arizona Stronghold Dala Chardonnay 2010.
Amy: I don’t have to tell you that the plate was gorgeous (but it was!)… and each bite was exquisite.
Taryn: Paula described the Dala as a chardonnay that would make ‘you proud to be an Arizonan’, and let me tell you, you don’t ever disagree with Paula. We got a brief lesson about sulfites as we discussed this wine and I learned a great deal. Honestly, anytime that I spend with Paula gives me a greater appreciation for wine: she is a delightful woman and always has a plethora of information to share! I loved the buttery flavor that the wine lended to the dish. The grouper was silky smooth and I loved the contrast of textures that the sweet potato frites added to the entire dish.

Pan Seared Grouper

The last of the entrees, we tried the Whiskey Braised Shortrib with white cheddar and chive mashed potatoes, farmers’ market spinach and an oven-roasted tomato, paired with Page Springs Vino Del Barrio Rojo 2010.
Amy: The dish was plated so that the tender short rib sat in its own natural ‘jus’ which meant — OMG DELICIOUS! I had spotted this dish on the menu earlier in the night and had hoped to save enough room to devour it all, but each preceding dish tempted me for more bites! I definitely made my mark on this entree and overall, it was my very favorite of the evening. Once you make your dinner plans, I urge you to order this one. So good.
Taryn: By this time of the night, I am wishing that I wore some stretchy pants! I was struggling, but I would never want to let anyone down so I had a few bites – you know to make sure it was worthy of ordering. Yup, go for it! The shortrib was so incredibly tender and the slight, salty flavors were a perfect match for the creamy potatoes. I only wished that I had more room for more bites!

Whiskey Braised Shortrib

To finish, our Chef’s Dessert Sampler included the Chocolate Decadence (a flourless chocolate cake) and Raspberry & NY Style Cheesecake Pops.
Amy: With no room left, I could only take a tiny, tiny taste of the chocolate decadence and in my delirium of being so completely full, I do remember it being sinfully good. Recounting the experience, I wish I could have take a few more bites. Maybe I’ll have to go back just for dessert (wink wink).
Taryn: I. Just. Couldn’t. Do. It.The dessert course presentation was lovely and all the options looked delicious…but I just had no more room in my skirt!!

Chef’s Dessert Sampler

Our overall reaction? GO. GO NOW! Taryn and I both loved Graze and I can’t wait to get myself back here to try more of the menu and reorder some of my favorites.

The restaurant is open for breakfast (6am-11am), lunch (11am-5pm), and dinner (5pm-10pm) with happy hour daily from 4:30pm-6:30pm. An ala carte brunch will be offered every Saturday and Sunday beginning April 14th and 15th.

For more information about Zona Hotel & Suites and its restaurant, visit zonascottdale.com.

Zona Hotel & Suites | 7677 East Princess Boulevard | Scottsdale, AZ | 480-585-1234

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.