Old World Latin American cuisine awaits you. Courtesy of Renata’s Hearth, the iconic Arizona Biltmore Hotel has reopened after more than a year – with a $ 70 million renovation and a brand new, upscale, old-world Latin American restaurant, Renata’s Hearth, which debuted on May 18, 2400 E. Missouri Avenue in Phoenix, the 140-seat restaurant offers a breath of fresh air to the hotel, which has remained largely unchanged since it opened in 1929. Despite converting Renata’s Hearth, designed by Erik Peterson and Mark Schriefer, or PhxArch along with Jim Smith of Serving the Nation, it retains the iconic Frank Lloyd Wright style with floor-to-ceiling windows and patterned bricks in natural tones while adding modern design elements like aged Leather, woven textures, and dramatic hanging lanterns create a warm and welcoming atmosphere. The patio is just as contemporary with wicker armchairs, patterned elements and an inviting atmosphere. Courtesy Renata’s Hearth, that emphasis on aesthetics extends to the menu as well. Guests are greeted with two carts on either side of the entrance – a cart with fresh guacamole and Spanish sausages and a craft cocktail cart – and prepare unforgettable delicacies right in front of your eyes. A typical example: the charcoal-enriched Los Muertos cocktail, presented in a cloud of smoke with cocktails on top. The focus on smoke and charcoal is incorporated into almost every aspect of the South and Central American-inspired menu from Arizona Culinary Institute alumni chef Jesus Figueroa Ortega, who has earned his job at iconic Arizona restaurants like Tarbell’s and Café Monarch. Menu highlights, which took a year to develop and which captures this smoky essence, include the Mole Negro Rubbed Smoked Wagyu Brisket, Bounty of the Garden “Tlacoyo” and Renata’s Pozole Blanco The menu also incorporates Chef Ortega’s Hispanic heritage southwest flavors in common crowd-pleasers like the chimichangas with smoked chicken, charred street corn, and black beans from Rancho El Gordo. Courtesy of Renata’s Hearth, dishes are perfectly paired with a selection of wines and mostly mezcal and tequila-focused cocktails like Burnt Palmoa, Smoked Pineapple, and the aforementioned Los Muertos. The menu ends with the most popular Spanish-style desserts, including Renata’s Churros with Margarita Creama and Capirotada de Sonora Brioche Bread Pudding. Jamie Killin is a native of Phoenix and an Arizona state graduate who specializes and writes in lifestyle. You can usually find them in the Spin studio, at a concert, or trying out new restaurants across the valley. Follow her at @jamiefayekillin.
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