Updated: Aug 24
Visiting Renata's Hearth is like going on a Latin culinary adventure, filled with smoke, spices and some regional ingredients. Dishes range from Mexican ceviches to Basque sandwiches, Argentine salads to Chilean Sea bass.
The setting is Frank Lloyd Wright-inspired Art Deco tile work, brown leather banquettes and southwestern patterns.
Renata, meaning 'born again’, conjures the spirit of Arizona, with dishes excecuted by Chef Victor Davila III.
Dishes that center around fire and smoke, the flavors of the hearth.
On our visit, we enjoyed the
🍽Charred Spanish Octopus a la Veracruz
Patatas bravas, San Marzano tomato, olive, cipollini onion
🍽Caledonian Blue Shrimp a la Plancha drizzled with a Smoked tomato sauce
🍽Basque Sandwich Bites with Jamón ibérico, Manchego, truffle oil, polenta fries
🍽Roasted Chilean Seabass with Mole verde, Peruvian rice, pickled fresno peppers
🍽Crispy smashed potatoes with mole negro, cotija cheese, romesco sauce
🍽Warm fava beans with serrano-oregano butter, hen of the wood mushrooms.
🍽Tomahawk, laced with Oaxacan flavors (for the table served with warm tortillas, verde, Roja, chipotle and cashew salsas.)
I had a long list of favorite cocktails, which were ferried to us in smaller servings via a 'Cocktail flight', and allowed us to sample more than one of their beautiful cocktails.
🍹Los Muertos. serrano-infused blanco tequila, activated charcoal, agave, lime juice, black lava salt, and smoke.
🍹 Burnt Paloma
Mezcal, grapefruit juice, Pampelmousse liquor, club soda, smoked chile salt, charred grapefruit
Mezcal, ancho Reyes verde, cilantro, lime
Blanco tequila, prickly pear, chareau aloe liquor, lime
Reposado tequila, spiced pear liqueur, apple, ginger, vino rioja