Executive Chef Lindsey Dale Revamps SaltRock Southwest Kitchen Menu

A celebrated Sedona restaurant is getting a touch of sophistication now that up-and-coming Chef Lindsey Dale has taken over at SaltRock Southwest Kitchen and has completely revamped the menu for the first time since the restaurant’s opening in 2014.

The 32-year-old-chef, who took over as executive chef in February, is creating an elevated, yet approachable dining experience at SaltRock with the new menu that offers familiar, yet refined favorites that share the spotlight with the unobstructed, picturesque views of Cleopatra Rock and Snoopy Rock that can be enjoyed from SaltRock’s expansive patio. Pairing well with the restaurant’s award-winning craft cocktails, this new menu makes SaltRock the perfect destination for a range of occasions whether guests are looking to grab a casual appetizer with friends on the patio or a romantic dinner for two under the stars. 

Honing in on the restaurant’s signature Southwestern flare with a hint of California sensibility, some standouts include the Crispy Skin Branzino ($36) with charred avocado, roasted heirloom tomato, Iberico chorizo, roasted fennel and citrus salad; Watermelon & Burrata ($15) with heirloom tomatoes, watermelon, burrata, mint yogurt, dehydrated blood orange, Chile oil, micro cilantro and Maldon sea salt; Seared Salmon ($32) with smoked tomato puree, forbidden rice, snap peas, stone fruit mango salsa; Uptown Chop ($17) with cherry tomatoes, queso fresco, jicama, corn nuts, avocado, grilled poblano and scallion buttermilk dressing; and Carnitas Tacos ($16) with salsa verde, cotija cheese, lime, pickled onions, cilantro and radish.

“Coming from the East Coast, I’m exploring all types of new ingredients that are found here in the Verde Valley and I’m finding new ways to incorporate them, whether it be as a garnish or a main dish,” said Chef Lindsey. “I’m particularly drawn to sauces and vinaigrettes. I really like how they can transform both the presentation and bring brightness to the dishes, while adding more depth to the flavor without being over powering. I have also been experimenting with dehydrating different fruits and vegetables and have added dehydrated blood orange to the watermelon and burrata salad. It’s a great way to preserve the vibrant color and add a bit of crisp and tang to complement the natural sweetness of the fruit.”

Taking inspiration from her childhood in Syracuse, NY and baking with her mother, Chef Lindsey has also introduced a decadent new dessert menu that includes the Blueberry & Lime Verrine ($11) with lime curd, blueberry whip, graham cracker crunch, sweet pickled blueberries and mint; Tres Leches ($9) with strawberry, mango and cinnamon whipped cream; the Chocolate Brownie ($11) with chocolate Chile caramel ganache, candied pecans and vanilla ice cream and Milk and Cookies ($9) with Mexican wedding cookies and horchata.  

Chef Lindsey is passionate about working closely with a variety of local and regional purveyors including Noble Bread Artisan Bakery, The Fish’s Garden, Crow’s Dairy and Blue Meets Green Micros, to name a few.

Located at Amara Resort and Spa, SaltRock showcases a menu of Southwestern-inspired cuisine featuring fresh, light and seasonal dishes using culinary traditions and ingredients of the Southwest and Verde Valley. For more information about SaltRock Southwest Kitchen or to make a reservation, visit www.amararesort.com/eat-drink/saltrock or call 928-340-8821.