International Fusion Cuisine at Iconic Hotel in Scottsdale
Cafe Zuzu, located inside of the iconic Hotel Valley Ho, is one of my favorite destinations for dinner, cocktails, and desserts. With the historic hotel’s art deco style in a tropical oasis, it offers more than amazing fare.
With Chef Russel Lacasce as executive chef, expertly backed by Chef de cuisine Alejo Candia, as well as pastry chef Maria Arenas, the creativity and approachability of the plates, along with the attentive and knowledgeable team, create a palatable magic.
With Chef Russel’s 20 year career in the kitchen, and a passion for cooking that stems back to his childhood, one can taste the multicultural Influences in his dishes, such as the Hamachi Crudo with dehydrated yuzu and soy, oysters with Birds Eye chills, short rib empanadas (which won them 1st prize at Devour Phoenix) and Patagonian lamb shanks.
But there are so many more delightful bites that await, such as the lobster mac and cheese or the scallops with urchin cream.
If there are too many options, Zuzu offers a unique menu item, the „Zuzu, Take the Wheel“ where Chef Russel will hand-select
your experience. All you have to do is enjoy!
Featured:
🍽️SHORT RIB EMPANADAS |
paprika, oregano + parsley chimichurri
🍽️HAMACHI CRUDO |
serrano, avocado, grapefruit, soy yuzu crack + truffle
🍽️CAULIFLOWER FLORETS |
fromage blanc, capers, parsley, pickled onion, calabrian chili, cashews, thai basil + fried shallots
🍽️BACON WRAPPED DATES | chorizo stuffed, with grilled radicchio, arugula, toasted walnuts + moody blue cheese fondue
🍽️LOBSTER MAC + CHEESE | butter poached lobster, fontina cheese, mascarpone, tarragon + chives
🍽️BUCATINI POMODORO |
sonoran pasta co. bucatini, san marzano tomatoes, garlic, burrata, parmesan + grilled sourdough crumble
🍽️DIVER SCALLOPS |
sea urchin cream, espelette, red peppers, saffron fregola, asparagus, oven-roasted tomato, fried meyer lemon + basil
🍽️SLOW BRAISED PORK SHANK |
naan bread, cucumber + red onion slaw, feta yogurt + bacon pork reduction
🍽️8 OZ. FILET OF BEEF |
potato fondant, bone marrow volcano, natural jus, jumbo asparagus + pickled scallion
🍽️Patagonian Rack of Lamb |
potato gnocchi, english pea butter, bacon lardon, spring legumes + lamb jus
Pair this delectable fare with bright and boozy cocktails such as the "Zuzu Zinger" with plantation pineapple rum, licor 43, banana shrub, pineapple, lime and ginger bitters - or the “It’s all Rosie” with roku gin, peach rosemary grey goose, martini rosso, italicus herbal liqueur, and Giffard Pampelmousse.
Pastry Chef Maria Arenas, crafts all of the desserts, pastries, welcome amenities and sweet treats offered on the property. These include the monthly showstopper shakes, with changing themes and flavors. April’s Showstopper was a tiki themed shake made with ube, with a pineapple sponge cake, inspired by Tiki Oasis, which took place there last weekend.
An absolute must on the dessert offerings on the menu is the “Brookie”, made with a warm chocolate chip cookie, brownie, chocolate pearls, raspberries, and vanilla ice cream. For a more tropical option, try the “Tropical” dessert with magno cremeux, yuzu coulis, and coconut shortbread. The Black Forest Cake as well as the Double Chocolate cake bars also delight the senses.