One of Phoenix's most popular resorts, Pointe Hilton Squaw Peak is brightening up its dining options for summer and beyond.
Both of the resort's two signature restaurants – Rico's American Grill and Hole-in-the-Wall Restaurant – are debuting menu offerings inspired by seasonal ingredients and regional flavors.
Rico's American Grill, the resort's casually upscale dining room, has a collection of fresh, summery dishes that will cool you off when Phoenix temperatures start to climb.
Rico's American Grill and Hole-in-the-Wall Restaurant are debuting new, seasonal menus — Photo courtesy of Rico's American Grill
Signature dishes include the Squaw Peak Chopped Salad, a refreshing medley of lettuce, roasted corn, black beans, pico de gallo, avocado, cotija cheese, toasted pumpkin seeds and a perfectly tangy chile-lime vinaigrette. The salad's hearty enough to enjoy as a light meal.
Burger-lovers will want to try the Farm Burger, made with eight ounces of Arizona black Angus beef and topped with locally raised bacon, basil goat cheese, arugula and a fried egg. It's a rich medley of irresistible flavors and textures.
Other menu additions include the Squaw Peak Bennie, a blue corn biscuit served with grilled chorizo, avocado and tomatoes.
Sweet tooths will definitely want to leave room for the Peach Bellini cheesecake, which is topped with a luscious Champagne cream. The dense and delicious dessert is almost a meal unto itself.
Over at Hole-in-the-Wall – the resort's historic smokehouse barbecue restaurant – guests can feast on classic, slow-cooked favorites like St. Louis ribs and smoked brisket.
But if you're craving something a bit lighter, you can also order the excellent fried green tomato BLT sandwich, which is served with grilled corn succotash and a luscious pimento cheese spread.
For a slightly lighter take on a Southwestern classic, try the Navajo Fry Bread Salad. This blend of baby lettuce, black beans, grilled corn and pico de gallo is dressed up with a sweet-and-spicy ancho honey vinaigrette and served on traditional Navajo fry bread.
Many of the dishes at Rico's American Grill and Hole-in-the-Wall feature herbs and ingredients picked fresh from the resort's very own urban garden. Some ingredients are also locally sourced from Phoenix-area farms and gardens.
Pointe Hilton Squaw Peak's re-energized menu is the brainchild of Executive Chef Rebecca Tillman, a Phoenix native who moved back to the valley after years of cooking at top resorts in Wisconsin and North Carolina.
Tillman, who's in charge of all the culinary operations at the resort, also happens to be the only female executive chef at a Phoenix-area resort.
Her focus on simple yet elegant farm-to-table cuisine should help make the resort a destination for foodies craving back-to-basics, farm-fresh cuisine.
