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The ap­proach to T. Cook’s at the Royal Palms Re­sort, from the cob­bled valet cir­cle and through a lush court­yard, is it­self a plea­sure. The back pa­tio is strung with lights and over­looked by Camel­back Moun­tain. Su­per-smart servers are happy to help with the hard de­ci­sions, like mus­sels ver­sus sea bream ver­sus John Dory. 5200 E. Camel­back Rd., 602.808.0766

The Her­mosa Inn and its restau­rant, LON’s at the Her­mosa, view Camel­back Moun­tain from an­other side. Let­tuces, toma­toes and tomatil­los are picked from the gar­den on-site, and wines are pulled from an hon­est-to- good­ness un­der­ground cel­lar. The let with gnoc­chi is par­tic­u­larly rich. 5532 N. Palo Cristi Rd., Par­adise Val­ley, 602.955.7878

The Four Sea­sons Re­sort Scotts­dale o ers bub­bly tast­ing ights at Onyx Bar all sea­son, and a guest- chef din­ner of four cour­ses and four Cham­pagnes Nov. 29 at Talavera. Avail­able ev­ery day: close views of sculp­tural Pin­na­cle Peak and a soft-fo­cus aware­ness of Phoenix in the dis­tance. 10600 E. Cres­cent Moon Dr., 480.513.5085

Talavera

T. Cook’s mus­sels

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