SCIENTIFIC. THEY ARE TRUE ORGANISMS, SPIRITUALLY CONCEIVED.”
-FRANK LLOYD WRIGHT, 1941
Drive up that windy road to the Arizona Biltmore and enjoy those sprawling green spaces and that beautiful Phoenix mountain backdrop. You have arrived at one our top resorts packed with sophistication and charm. Wright’s is one the restaurants on site that you can dine at while visiting the resort. As stated by the name, Wright’s pays homage to the style of Frank Lloyd Wright with strong lines, pops of color and spectacular stained glass accents. It feels almost magical in there with those warm tones from the wooden tables and the large globes hanging from the ceilings casting off glimmers of light. The architecture has such beauty and no detail in the look of the restaurant has been spared, it matches the meticulous work of art that Chef Gordon Maybury places before you with each course.
After being welcomed by our server and putting in an order for our drinks, we took a glance at the menu. The menu is simple to read and the popular items lead at the top of each section to make it easy to order. You’ll see Foie Gras at the top of the beginnings, Lobster and Celery Root Bisque leading the salad and soup line and Beef Wellington at the top of the entree list. It took me all of two minutes to decide what I wanted to try that night.
The Chef sent out an amuse bouche, a play on a BLT, which for a small little soup spoon carried quite a punch of flavor. What a sensational way to start the meal and make our tummies growl with trepidation. To our surprise, Chef also sent out oysters that slipped down our throats leaving us with a taste of the ocean and a delicate wisp of smokiness.
After our exceptional server went over the specials and brought us our drinks. I had the virgin mojito and my guest sipped on some wine, we put in our orders. Normally I would have gone for the Foie Gras to begin with but we wanted to try the duck confit salad and the Foie had duck confit in it as well, so we opted for the scallop. Placed before us was a delicate lion paw scallop sliced half and in between those two graceful pieces were crispy fried oysters and house bacon. Coupled with a bit of wilted spinach and a dollop of kabocha squash to finish off the plate.
Also to the table at the same time was the duck confit salad. The bright green arugula was lightly tossed with and apple vinaigrette and pieces duck confit. Served alongside it was two thick slices of goat cheese and on top was a gorgeous egg that revealed it’s runny yolk to create a nice balance to the dressing. Around the salad a few almonds were sprinkled and gave the salad a nice bit of crunch.
Is it any shock that I opted for the beef wellington? I could never resist a tempting cut of beef tenderloin cooked medium rare wrapped in a heavenly puff pastry. That glorious pastry like a blanket to the meat holding in the juices and duxelles that surround it, topped with a mouthwatering bernaise. The ideal accompaniment to the dish was the rich and creamy potato gratin and the roasted bright and fresh roasted carrots.
My lucky guest for the evening order the wagyu ribeye, which was an impressive portion of delightfully savory, delicate, and velvety melt-in-your-mouth meat. This came with crisp polenta fries, glazed carrots, house ketchup and truffle demi. To go along with our entrees the Chef sent out a creamy bowl of risotto topped with truffles.
For dessert we highly suggest you try one or all of the exquisite souffles, which you can get in chocolate, Grand Marnier and the seasonal flavor, which at the time was peppermint. There was no denying the perfection of these souffles, they were rich and yet light and fluffy little clouds. The chocolate was decadent, the Grand Marnier might make you a little tipsy, if you’re not already and the peppermint was a good contrast to the others. As if we hadn’t indulged enough, we finished the meal with a carnival favorite, cotton candy. Wispy, sugary, melt to the touch, blue cotton candy.
Wright’s has now be added to my mental Rolodex of restaurants to send friends and followers to. If you’re looking for something other than dinner, you can opt to have Wright’s Sunday brunch complete with seafood, aged cheeses, savory meats, house pastries and more.
2400 E Missouri Ave, Phoenix, AZ 85016