In March, Paradise Valley will welcome a new restaurant, Hearth ’61, a concept led by renowned Chef Charles Wiley. Serving Valley locals and visitors alike, it will be the signature restaurant at Mountain Shadows, the new $100-million resort on the corner of 56th Street and Lincoln Drive.
The name Hearth ’61 refers to the centerpiece of the restaurant’s kitchen, which is a hearth, and pays tribute to 1961, the year the Town of Paradise Valley was incorporated. The restaurant will be open daily for breakfast, lunch and dinner, showcasing an ingredient-driven, seasonal menu, along with an inventive cocktail program, unparalleled hospitality and some of the best views in the Valley.
Chef Wiley was named one of America’s “10 Best New Chefs” by Food & Wine Magazine for his innovative interpretation of Southwest cuisine. He later created the award-winning restaurants elements at Sanctuary Camelback Mountain Resort & Spa, and ZuZu at local landmark Hotel Valley Ho.
“It is truly an honor to be a part of this iconic project, the rebirth of Mountain Shadows,” said Wiley. “We will rely on all the relationships we’ve cultivated over the years with local farmers and artisans to craft a rustic yet vibrant cuisine. The culinary team we’ve assembled is nothing less than extraordinary, and we’re excited to present menus featuring a perfect balance of innovation and tradition”.
A Gathering Place
On May 24, 1961, Paradise Valley became an officially incorporated town. Hearth ‘61 seeks to honor the town’s beginning and become the heart of the community, a neighborhood gathering place for locals and resort guests alike. The restaurant features an open kitchen, sunken living room lounge, welcoming bar, and a glass encased, above ground wine cellar with a tasting area. A stunning water feature at the center of the restaurant will cast light and animation on the mid-century modern butterfly roof. The stunning desert scenery will be showcased through the restaurant’s floor-to-ceiling glass walls and spacious patio overlooking the pools and Camelback Mountain.
Hearth ‘61 believes in ingredient-driven cuisine prepared with time-honored flavor marriages and cooking styles rich in tradition. The food inspires creative small plates that are delightful in their simplicity. The menu will be constantly evolving with a daily featured roast. Diners can expect local, organic, seasonal ingredients, as well as responsibly sourced meat and seafood. Bringing a unique element to the dining experience, hearth roasted dishes will stay in the same vessel from oven to table, capturing the char and smokiness the hearth brings to meat, seafood and vegetables.
Select dishes from the menu include:
· Niman Ranch Dry Aged Tomahawk | 40-oz. bone in rib-eye, dry aged 28 days, roasted garlic, rosemary truffle butter
· George’s Bank Sea Scallops | sauce romesco, buttered mushrooms, ancient barley, charred spring onion, fennel pollen
· Charred Eggplant & Hayden Mills Ancient Grains | red quinoa, white sonora & farro berries, shiitake mushrooms, asparagus, roasted peppers, ricotta salata
· Ginger Roasted Carrots | tahini yogurt, chervil
Along with an inventive menu, the restaurant will also feature an imaginative and ingredient-driven cocktail program, including two signature cocktails that pay homage to Arizona’s rich history. The 5 Cs – a nod to Arizona’s economic history rooted in cattle, cotton, citrus, copper and climate – features locally made Commerce Gin, fresh grapefruit and lemon juice and muddled basil leaves. The Forty-Rod – inspired by the ultra-strong whiskey concoctions of the old West – is made with High West Whiskey Campfire, corn milk, lime juice, ginger cayenne syrup and garnished with corn husk.