A Taste of Talavera

One of my favorite sunset drives is up to North Scottsdale’s Troon development. Something about that drive –getting away from the city lights – makes me forget all the ‘junk’ that goes on in my day and lets me have an ‘Ahh moment’ for a minute. While I dread the drive back as it can get pretty dark at night (I’m a bit of a wimp), the views at sunset are entirely worth it. Nestled among the “mountains” up here is Four Seasons Scottsdale. Although the resort’s grounds are extensive, it is tucked away so well that you might miss it if you’re a first-timer. Recently, I was invited up to Talavera for dinner and made plans to come in just before dusk. Though I’ve tasted several of Talavera’s creations at local food festivals and events, I had never experience a full meal here.

On your way to the restaurant entrance, you’ll pass through Onyx Bar & Lounge just outside the lobby where its staff creates inventive cocktails for thirsty patrons. The restaurant itself is absolutely exquisite. The menu’s southwestern flavors are reflected in the décor, yet still polished and delicate. The main dining room’s wood floors welcome you in the warmly lit space. This particular night, I opted to dine outside on the patio since I arrived just at sunset… which equals gorgeous views. Amy, my server for the evening, brought me a pashmina as it was expected to be chilly after dusk (such a nice thought, right?).The patio is spacious and quiet, ideal for a romantic date or special occasion, and perhaps best enjoyed with a loved one. The main dining room is a bit livelier and might be a better choice for dinner with girlfriends. Ask for a seat by the window and you’ll still get to appreciate the view.

I sipped on Arizona Stronghold’s Nachise (I love that they offer local wines here) while I perused the menu, mapping out the dishes I wanted to taste my way through.

My first plate was one of the best of the evening: the Diver Sea Scallop atop herb gnocchi, oxtail ragout, kale, and forest mushrooms. This was one of the dishes I’ve tasted before from the restaurant and it was even better than I remembered. The soft textures of the dish are sinfully indulgent – I loved the gnocchi with the scallop, though the real star here is the rich, salty oxtrail ragout. My scallop was perfectly cooked and had a beautiful crust from the sear. I could eat this dish as an entrée.

Diver Sea Scallop

The salad course was another standout. I was torn between the Organic Greens with pickled beets, red onions, Mesa Ranch feta, and pecans, but was swayed towards the Sunizona Tomatoes. The tomato salad couldn’t have been a better choice. Thick slices of red and yellow beefsteak tomatoes from Sunizona Family Farms are topped with Queen Creek olives and drizzled with fig balsamic, plated alongside dollops of goat mozzarella. Heaven. On. A. Plate. The fig balsamic was lovely with the tomatoes and the brininess of the olives added an interesting pop. The goat mozzarella was so thick and creamy, it was the perfect ‘accomplice’ to round out the acidic, bright flavors in the salad. A must order!

Sunizona Tomatoes

For the entrée course, I enjoyed half-portions of the 20 oz Bone-in Ribeye with cipollini onions and hollandaise and the Chilean Sea Bass with potato ‘risotto’, artichoke, and braised oxtail. Though I’m a meat-lover, the sea bass completely stole the show. Later, I learned that it’s their most requested dish on the menu and after my first bite, I could easily see why. Just like that scallop, the sea bass had the perfect golden-brown crust and melted in my mouth. I can’t say enough good things about the sea bass… just order it!

For dessert, the chef’s take on Strawberry Shortbread completely changed my opinion about strawberry shortbread. For me, it’s a ho-hum dessert… but not this one. Its whimsical plating was sweet and made the dish look ‘fun’ to eat. Three chilled lemon meringue cubes sat in a row; each topped with a ‘point’ of shortbread, then drizzled with strawberry puree and sprinkled with pistachios and more strawberries. It was a lovely play on textures and flavors with its tart, almost-frozen lemon meringue cubes and crunchy shortbread and sweet strawberry puree.

Strawberry Shortbread

If you’re more of a chocolate fan, try the Caramelized Chocolate Cheesecake with fried marshmallow and banana – almost (almost) unrighteously rich!

Keep an eye out for details on the upcoming summer 2012 “Taste Talavera” series. Returning in June, this four-part series of special dinners will offer a four-course tasting menu highlighting a guest spirit maker, winemaker, or other star ingredient. The dates scheduled are:

• June 29th | Guest Chef and Featured Four Seasons Signature “Iconoclast” Wine
• July 28th | Cheese Dinner
• August 25th | Champagne/Sparkling Wines
• September 29th | Blind Tasting

The cost for each “Taste” event varies. To reserve your seat for one of the dates above, call the restaurant at 480-513-5085.

For more information about Talavera or to view its menu, visit talaverarestaurant.com.

Also, be sure to read our recent interview with Executive Chef Mel Mecinas!

*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.