THE SUNDAY EAST VALLEY TRIBUNE | AUGUST 28, 2016
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The best keeps getting better in Red Rock country BY ALISON BAILIN BATZ GETOUT/TRIBUNE CONTRIBUTING WRITER
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Diners take in the creek and the food at Cress on Oak Creek, a new restaurant at L’Auberge de Sedona. L’Auberge underwent a recent $7 million renewal.
experience is inspired by Sedona’s unique beauty and adventurous nature, and tailored for families, couples and groups. – For more information, visit orchardsinn.com.
L’Auberge de Sedona Already one of the most luxurious and eye-poppingly beautiful resorts in the world, L’Auberge underwent a recent $7 million renewal targeted at improving the arrival and dining experiences for
(Special to the Tribune)
Orchards Inn Orchards Inn, in uptown Sedona and just steps from some of the best shopping, dining and art galleries in the area, recently completed a nearly yearlong renewal of its property. The inn, which boasts some of the most aweinspiring views of the Red Rocks, added on a Sonoran-style Mexican restaurant in 89 Agave Cantina. It also completely re-imagined its guest rooms and suites. Each room now features new furniture and fixtures with details and colors reflective of the nearby mountains, creek beds and running water. Every detail was clearly thought out and is infused with subtle hints of the Southwest, allowing guests to experience the unique visual and cultural surroundings of Sedona, even when they are in the comfort of their room. In conjunction with the completion of the guest room update, which also includes several pet-friendly rooms, the property has also implemented a new series of programming and packages. Each
(Special to the Tribune)
t’s always a good time to visit Sedona. Over the past year, several resorts in the area have stepped up their game more than ever with property facelifts and expansions, making a visit now better than ever. Here are some not to be missed:
Specialty bottles welcome visitors to 89Agave Cantina, a new Sonoran-style Mexican restaurant at Orchards Inn in Sedona.
guests by focusing on Oak Creek, the resort’s site. The result: Each of the upscale accommodations including Vista Suites, Creekside Cottages and Lodge rooms have been renovated with modern furniture, Italian linens, down bedding and inspired décor featuring local artists. Many of the cottages offer cozy fireplaces, outdoor cedar showers and private balconies for taking in the scenic surroundings. Guests are also able to see the creek upon arrival to the completely reimaged lobby and welcome cottage. There are two new dining experiences at the resort—Cress on Oak Creek and Etch Kitchen & Bar. Both were designed to infuse the Creekside location into each guest’s dining experience, and both succeed on all levels. Each of the venues is headed up by executive chef Rochelle Daniel, one of the few women in that position in the Southwest. Prior to L’Auberge, Daniel gained fame working at Zinc Bistro in Phoenix and then consulting for the opening of Lush Burger Restaurant and by providing food demonstrations through The Food Network. Her menus range from highend bar bites to multicourse, sommelierpaired tasting menus.
Cress on Oak Creek has already been named one of the top 10 restaurants in the Southwest by “Conde Nast Magazine.” A variety of fitness and wellness activities—some traditional and some uniquely Sedona – are offered daily and worth the trip alone, including Creekside yoga, duck feeding, forest bathing, hiking, guided runs, expertled stargazing and even a chance to mix one’s own “signature scent” in the L’Apothecary Spa. – For more information, visit www.lauberge.com.
Mariposa Seeking solace in the healing red rocks of Sedona following a family tragedy two decades ago, executive chef and restaurateur Lisa Dahl shed her life in the fashion industry of San Francisco for a fresh start as a self-taught chef. She created a culinary empire that would ultimately define the culinary scene in the small Northern Arizona resort town. Dahl opened her first restaurant, Dahl & Di Luca Ristorante Italiano, in 1995. More than 20 years later, Dahl & Di Luca remains a dining See
SEDONA on page 25