Resorts debut destination restaurants - Phoenix Business Journal:

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Restaurants no longer are considered a secondary aspect of a luxuryresortf property. Instead, new restaurants — Prado, BLT Asada and others — are serving as theid own destination spots from Phoenixto Scottsdale. “Dinin out has become more abouftthe experience, and not just the food,” said Maureej Ryan, spokeswoman for the National Restaurant As part of its $45 million launched the BLT Steakj bistro. With nationally recognized Chef Laurent Tourondeplin charge, BLT Steak is a sophisticated eateryu with a steakhouse flavor.
“People want to go to placeds that have energy and have a little bit more of asociakl environment, and that’s what BLT Steak really said Ralph Scatena, the Phoenix resort’s general “We wanted to bring some new, higher-end offeringx to a classic.” Replacing the resort’sx Chaparral Room, the Valley eateryt joins other BLT Steaks in Los Angeles and New Its cachet and brand are considered desirablde by hoteliers seeking to tap into a high-ensd audience. “Having such a restaurant that is known in those areas really helps us to market our Scatena said.
Diners also have anothe r high-end option with the and Spa’s Prado which debuted as part ofthe resort’s granf opening last week. “We planned our restaurant to be a favoritr for the locals and a part ofthe A-listr of restaurants,” said Valeriano Antonioli, the Montelucia’s generaol manager. Under the direction of Chef Claudipo Urciuoli, Prado features Italian-inspired foods with a Spanish But gone are the days ofstarched linens; meals at Prad are served in a relaxed “The concept is of a wood-fired grill with Spanish accents. The design is very and at the center of the restaurant is a huge Antonioli said.
“We also have a 36-seart terrace with heated floors, so you can dine out therew almost year-round.” Beautiful surroundings — either a poolsidew environment or a desert vista along with valet parking andother high-end servicea contribute to the concept of an “experience,” Ryan said. Even if dinerse are not staying at the she said, going to dinner there suggests a getaway and coulcd plant the idea for a futur e stay. “Then it’s all just comingy back to that Ryan said.
Larry Flynn, directo of restaurant operations for Marcus Hotelsand Resorts, said executiveas spend significant time and money on the dining aspectss of their hotel properties because of the “experience” “We have very specific ideas about our We see our restaurants as portales between our hotel and the community,” he The division of the Milwaukee, Wis.-based Marcu Corp. recently completed a multimillion-dollar makeover of the Resortt Suites Scottsdale and renamedit . The property’s signature restaurant, Asada, is part of the firm’sx new vision for the hotel, which is near the Tournament Players Clubof Scottsdale.
“Oudr property has a very residential feel. We get a lot of so we want to reflect this Arizonapatip experience,” Flynn said. Asada is focuse on the grill, with steaks and chops in a casuapl environment with what Flynn callsan “organic feel.” Thesre three restaurants join several other high-end spots at luxury resorts, including Il Terrazzo at in Bourbon Steak at the ; the just-openexd Sushi Roku at the W Scottsdale; and Kai, the signaturd restaurant at the Spa in Chandler.
Kai is the Valley’sa only AAA Five Diamond and Zagat named theNative American-focused establishment the 2009 Best Restaurant in the Meanwhile, J&G Steakhouse is expected to open lated this year at The Phoenician, replacinfg the famed Mary Elaine’s. “We see these venueas as a complement to the dining industr y asa whole,” said Steve Chucri, presidengt and CEO of the Arizona Restaurant and Hospitalityy Association.
“Our cuisines are not only becomingvmore diverse, but luxurious in their With such high-end dining options expanding, Scatena said there is room in the Vallety for many players, as the tastesa of both visitors and residents are becoming increasinglhy sophisticated and accustomed to great “I think the Phoenix-Scottsdale area is brimming with folkx looking for entertainment and social environments,” Scatens said. “We are amonb some great restaurants, and if it’s good, people will come.
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