In 2009, Richard and Isabelle Horvath took what would be a fateful trip from their native France to Scottsdale, Arizona. But despite falling in love with the city’s seemingly endless supply of sunshine, they felt something was missing: an authentic creperie. So, they returned to France, quit their jobs, moved to Scottsdale, and opened exactly the type of authentic, French eatery they had in mind. Inside their cozy creperie—made all the cozier with wooden, farm-style dining tables and walls bedecked with dinner plates—they fill organic buckwheat-flour crepes with savory fillings, such as roast chicken, herbed fingerling potatoes, sautéed scallops, and shaved ham. Dessert crepes sate sweeter cravings––the half & half crepe combines nutella and orange syrup, while the chef's special exotic crepe blends toasted coconut, dark chocolate, and bananas into an island-inspired treat that has been known to make eaters spontaneously sprout leis around their necks. Besides crepes, diners can find a taste of Paris in sandwiches built upon fresh, French baguettes, salads topped with warm chevre, and a modest selection of French wines.
Executive chef Sunil Kumar's healthy twists on Indian dishes earned Bombay Spice Grill the Best Food award at the 2009 Scottsdale Culinary Festival. Across the restaurant's Phoenix and Chicago locations, olive oil, instead of traditional ghee or butter, creates a heart-healthy base for vegan versions of curry, vindaloo, and other classic Indian sauces. Kitchen maestros top build-your-own entrees with these sauces, mingling rice or quinoa with vegetables, chicken, tofu, and beef. To compliment these dishes, Bombay Spice serves wine and beer from around the world by the bottle, glass, or bathtub.
At Remington's Restaurant, the filet mignon isn't just grilled to order—it's grilled over mesquite coals, whose smoke imbues the meat with extra flavor. The same coals cook the New Zealand rack of lamb, as well as tender pork chops glazed in prickly pear barbecue sauce. The steakhouse serves fresh seafood, too. Cedar planks salmon are painted in a maple mustard glaze, and broiled lobster can be used for games of Pin the Tail On the Crustacean out on the patio. Many of these meals are scored by live music. Local nightclub pianist Rags Allen often plays, along with other well-known jazz artists.
When you stay at The Scottsdale Resort in Scottsdale, you'll be next to a golf course and convenient to Salt River Fields at Talking Stick. This 4-star resort is within the vicinity of Scottsdale Waterfront and Camelback Mountain.
Make yourself at home in one of the 326 air-conditioned rooms featuring iPod docking stations and minibars. Your room comes with a pillowtop bed. Wired and wireless Internet access is complimentary, and LCD televisions with cable programming provide entertainment. Private bathrooms with shower/tub combinations feature double sinks and makeup/shaving mirrors.
Rec, Spa, Premium Amenities
Pamper yourself with a visit to the spa, which offers massages, body treatments, and facials. You can take advantage of recreational amenities such as an outdoor pool, a spa tub, and a sauna. Additional features include complimentary wireless Internet access, a concierge desk, and gift shops/newsstands.
Enjoy a meal at a restaurant, or stay in and take advantage of the resort's room service (during limited hours). Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and business services. Planning an event in Scottsdale? This resort has 10000 square feet (900 square meters) of space consisting of conference/meeting rooms, a ballroom, and banquet facilities. A roundtrip airport shuttle is provided for a surcharge, and free self parking is available onsite.
Cocina connoisseurs will adore Taberna Mexicana for its dinner menu of from-scratch dishes in hand-rolled tortillas, its palate-pleasing cocktails, and its attractive, vibrant interior. After earning his spatula-stripes as sous chef to James Beard Award winner Nancy Oakes in San Francisco, executive chef Alex Padilla came to Arizona to craft Mexican dishes that hit stomachs below the border. Soup groupies can slurp the sopa de albóndigas, a spicy chicken broth teeming with chicken meatballs, tomatillos, and jalapeños ($7). The callos de acha, a ceviche of lightly marinated scallops buddied up with fresh passion fruit and truffle salt, sates sea-chow cravings ($12), while scallop, pork belly, and sea urchin aioli join forces in the callos cochinos tacos ($16). Those suffering from a frozen tongue after eating an ice sculpture of Vladimir Putin can warm up with the ultra-spicy shrimpfest camarones a la diabla ($24).
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company's product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
Blended drinks dominate the menu, with options including fruit refreshers—made with naturally hydrating, electrolytic coconut water—and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Talbot Teas, including Paris Breakfast and SOHO Earl.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.