This article originally appeared in the April 2020 issue of Paradise Valley Lifestyle magazine.
Executive Chef Nate Larsen and his tame at Weft & Warp Art Bar + Kitchen appreciate their bounty from the garden just outside their door. Weft & Warp, inside Andaz Scottsdale Resort & Bungalows, promises a bright menu featuring in-season ingredients inspired by the Sonoran Desert. They deliver on that promise by featuring fresh garden items.
The resort blends mid-century modern design with the local art scene, thanks to adjacent Cattle Track Arts Compound. That artistic take on mid-century modern elevates your dining experience. Whether you sit in the dining room, dine poolside, or opt for a unique experience at the Chef's Table in the Glass Kitchen, you can savor the abundance of the local garden.
The resort's garden, filled with rosemary, sage, lavender, mint, citrus, and pomegranate, inspires the entire menu. Not only do garden items garnish every plate, but they are also in brines, marinades, herb oils, vinaigrettes, and scratch-made sauces. Order up the Hamachi Crudo for a blend of Southwest and Pacific. The fresh fish sizzles with serrano chile, garden-fresh mint, and house-made chive oil. The lamb meatballs also include garden-fresh mint. Stop by from 3 to 10 p.m. for Art Bar Bites and order the Kalbi Steak Frites. The Pomegranate Molasses Glazed Short Rib, using pomegranate from the garden, is a dish to crave.
The garden bounty also shows up in WEft & Warp's cocktail creations. Order the “Make it Wright,” created using Tito's Vodka infused with garden-fresh lavender, lemon butterfly-pea flower, and lavender bitters. The drink, named for Frank Lloyd Wright, honors the architect's influence on the resort and his love of everything Southwest.
For a more robust flavor, opt for “The Rambler.” The mixologist infuses Campari with fresh rosemary and blends it with smoky mezcal and the herbal Carpano Antica Italian vermouth.