new in town
A CULINARY MAKEOVER
The iconic Camelback Inn ushers in two new concepts for its 90th anniversary BY ALISON BAILIN BATZ PHOTOS COURTESY OF JW MARRIOTT CAMELBACK INN RESORT & SPA
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n 1936, the JW Marriott Camelback Inn Resort & Spa opened its doors in Scottsdale. Its popularity among the celebrities of the day, in fact, is credited with helping contribute to Scottsdale’s initial growth. Exactly 90 years later, the resort has reinvented both its high-end dining concept – the former BLT Steak, now called Lincoln Restaurant, as well as its signature bar and lounge – renamed Bar 1936 in homage
to its inaugural year – in both a nod to its past and major step into its future. “The Lincoln Restaurant concept – yes, named for the street we’ve called home since our inception – is something our team has been dreaming up for the past two years,” says Paul Rossi, director of food and beverage at the Camelback Inn. “Our initial premise was to share what Arizona cuisine is really about, both for those visiting us from other locales SO SCOTTSDALE! |
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and for locals alike.” According to Rossi, Arizona cuisine means clean food, fresh food, locally sourced food and, most importantly, food that isn’t overly manipulated with dozens of ingredients all over the plate. “To accomplish this, we brought in one of Marriott’s top culinary talents, Chris Neff, to serve as our executive chef,” says Rossi, noting that Neff brings experience from some of Marriott’s most iconic properties including the JW Marriott Phoenix Desert Ridge Resort & Spa as well as The Ritz-Carlton and Four Seasons, respectively. Neff’s newly released menu standouts include crispy beef cheek with Bob’s Red Mill Rye Porridge, wild mushrooms and housemade horseradish ($16) and country fried chicken with potato gnocchi, garden vegetables and chicken jus ($29). In addition to the food, the space itself also got an extensive remodel, including upgrading the patio, updating the flooring throughout, adding Southwestern touches like tooled leather and bar doors to the interior and perhaps most importantly, reconfiguring the seating to ensure every guest has a perfect view of Camelback Mountain, which is merely a few steps from the property. “Our new Bar 1936 concept that’s adjacent to the restaurant has similarly spectacular views, not to mention some playful spins on traditional bar and lounge fare, courtesy of Chef Neff,” says Rossi, who recommends the Arizona poutine with crispy potatoes, gravy and Crows Dairy curds ($12) and the Lincoln burger with Arizona cheddar and mouthwatering bourbon bacon jam ($16). Bar 1936 also boasts an impressive happy hour daily from 4 to 7 p.m., including steep discounts on both food and drink. And speaking of drinks, with a seasonally inspired menu of more than a dozen new cocktail creations, like a figinfused Old Fashioned and a barrel-aged 1936 Manhattan, Bar 1936 is out to wow even the most discerning drink lover. Lincoln Restaurant and Bar 1936, 5402 E. Lincoln Drive, Scottsdale; 480.948.1700; www.camelbackinn.com.
| NOVEMBER 2016
10/21/16 10:07 AM