Arizona's Greater Phoenix Area is boasting several new and renovated restaurants, new chefs and even new ways to propose on Valentine's Day.
At Canal restaurant, in Southbridge, couples can enjoy romantic dinners with menu items like ahi three ways, duck confit tacos and "the $30 sandwich," made with lobster tail, boursin cheese and chanterelle mushrooms. When it's time to propose, men can pop the question, accompanied by music and high-definition images on the 36-foot media wall.
Chef and restaurateur, Michael Mina, opens Bourbon Steak this month. The New-York style restaurant, at the Fairmont Scottsdale Princess, seats up to 281 diners. Michael Mina has won the James Beard Award twice and the 2005 Bon Appetit Chef-of-the-Year award. Bourbon Steak, his first restaurant in Arizona, serves top-quality steak dishes.
Arizona Biltmore Resort restaurants
Todd Sicolo, the new executive chef at The Arizona Biltmore Resort & Spa, will oversee business and social catering, meeting and group food functions and 24-hour room service for the 739-room resort. Sicolo will manage five restaurants and lounges, including the resort's signature restaurant, Wright's at The Biltmore, which specializes in American lodge cuisine.
The Culinary Institute of America graduate was executive sous chef at the Boca Raton Resort & Spa in Boca Raton, Florida. Previously, Todd Sicolo was executive chef at Little Dix Bay, in the British Virgin Islands, executive chef in the main kitchen at Bellagio Resort & Casino in Las Vegas, executive chef at La Costa Resort & Spa in Carlsbad, California and executive consulting chef at Troon Golf's Anthem and Sun City Country Clubs in Nevada.
The Grill at The Wigwam
Following more than $900,000 in renovations, The Grill at The Wigwam has opened with new decor, a new chef and a new menu. The comfortable cowboy heritage-style restaurant offers views of golf courses at The Wigwam.
Dushyant Singh is the new chef at The Grill at The Wigwam. His casual contemporary menu includes flat iron steak with Thai basil marinade, chicken roulade with sweet potato au gratin and striped bass with wilted pea sprouts and maitake mushrooms.
The Four Seasons Resort Scottsdale at Troon North has undergone a multi-million dollar enhancement and opened The Talavera Restaurant and Onyx Lounge.
The bold designs of Talavera are inspired by hand-painted Mexican pottery. Ribboned onyx with amber colors decorates Onyx Lounge. Diners enjoy modern American cuisine and the chef's rotating four-course seasonal menu.