Cafe Zuzu: Art Deco Oasis with Modern Cuisine
Scottsdale, Ariz. - Cafe Zuzu, housed within the iconic art deco Hotel Valley Ho, offers a Scottsdale dining experience that transcends mere sustenance. The restaurant's tropical oasis setting complements the hotel's historic style, creating a memorable ambiance.
Culinary Expertise:
Executive Chef Russell Lacasse, backed by Chef de Cuisine Alejo Candia and Pastry Chef Maria Arenas, leads a team that delivers creative yet approachable dishes with attentive service. Chef Lacasse's 20-year culinary career and childhood passion for cooking are evident in his multicultural creations. Dishes like Hamachi Crudo with dehydrated yuzu and soy, oysters with Birds Eye chilies, and Patagonian lamb shanks showcase his global influences. These more adventurous options are balanced by classics with a twist, such as lobster mac and cheese and scallops with urchin cream.
Menu Exploration:
For the indecisive diner, Cafe Zuzu offers a unique "Zuzu, Take the Wheel" option, where Chef Lacasse curates a personalized dining experience.
Menu Highlights:
Short Rib Empanadas: Featuring paprika, oregano, and parsley chimichurri.
Hamachi Crudo: Served with serrano, avocado, grapefruit, soy yuzu crack, and truffle.
Cauliflower Florets: With fromage blanc, capers, parsley, pickled onion, Calabrian chili, cashews, Thai basil, and fried shallots.
Bacon-Wrapped Dates: Chorizo-stuffed, with grilled radicchio, arugula, toasted walnuts, and moody blue cheese fondue.
Lobster Mac and Cheese: Rich and decadent, featuring butter-poached lobster, fontina cheese, mascarpone, tarragon, and chives.
Bucatini Pomodoro: Made with Sonoran Pasta Co. bucatini, San Marzano tomatoes, garlic, burrata, Parmesan, and grilled sourdough crumble.
Diver Scallops: Served with sea urchin cream, espelette, red peppers, saffron fregola, asparagus, oven-roasted tomato, fried Meyer lemon, and basil.
Slow-Braised Pork Shank: Accompanied by naan bread, cucumber and red onion slaw, feta yogurt, and bacon pork reduction.
8 oz. Filet of Beef: Presented with potato fondant, a bone marrow volcano, natural jus, jumbo asparagus, and pickled scallion.
Patagonian Rack of Lamb: With potato gnocchi, English pea butter, bacon lardon, spring legumes, and lamb jus.
Cocktail Creations:
The beverage program complements the cuisine with bright and boozy options. Guests can choose from cocktails like the "Zuzu Zinger" (featuring plantation pineapple rum, Licor 43, banana shrub, pineapple, lime, and ginger bitters) or the "It's all Rosie" (made with Roku gin, peach rosemary Grey Goose, Martini Rosso, Italicus herbal liqueur, and Giffard Pampelmousse).
Make it stand out
Sweet Endings:
Pastry Chef Maria Arenas creates all the desserts, pastries, and welcome amenities offered at Cafe Zuzu. A highlight is the monthly showstopper shake, featuring ever-changing themes and flavors. For example, the restaurant offered an Ube (purple yam) shake with a pineapple sponge cake, inspired by a recent Tiki Oasis event held at the Hotel Valley Ho.
Must-Try Desserts:
"Brookie": A decadent combination of a warm chocolate chip cookie, brownie, chocolate pearls, raspberries, and vanilla ice cream.
"Tropical": Featuring mango cremeux, yuzu coulis, and coconut shortbread.
Black Forest Cake and Double Chocolate Cake Bars are additional choices to tantalize taste buds.
