Welcome home to the incomparable warmth and comfort that is Millennium Resort Scottsdale. Your place to escape in the heart of it all. Scottsdale’s only lakeside resort, the Millennium Scottsdale Resort & Villa offers a relaxing and intimate atmosphere just three miles from Old Town Scottsdale and surrounded by world-class
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.
For 20 years, Pucci Salon?s talented hairstylists, nail technicians, and aestheticians have been beautifying and pampering clients with the type of passion that earned the Bumble and bumble network salon a ranking as one of Salon Today's top 200 salons in the country. Beneath a loft-like ceiling, stylists are free to mirror the salon?s hip and modern decor with equally inspiring cuts and color treatments, or break the record for the world's tallest beehive using the best products from Bumble and bumble, Oribe, and Moroccanoil. Chic padded armchairs take the place of tired recliners in the pedicure corner, where experienced technicians decorate digits with vibrant polish or chip-proof Shellac.
While the salon sings with the hoopla of hair-dryers and the din of drying nail polish, a small sign hangs outside private spa rooms to demand ?Quite Please, Facial in Progress? or "Donut Please, Hungry." Inside, aestheticians rejuvenate skin with five types of facials that blend products rich in essential oils and plant extracts, and use warm wax to strip away unwanted hair from the face and body.
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.
After earning a degree in kinesiology in 1991, Jill Dailey McIntosh gravitated toward Pilates. She began training other teachers and helped run a personal-training and Pilates business, but she wasn't completely satisfied. She wanted her clients to be able to shape their bodies more aggressively without losing the proper alignment and form in a classroom-like setting. After visiting New York several times and training under Lotte Berk instructors, Jill was inspired to create her own fitness modality. Combining her background in kinesiology, personal training, and dance, she developed The Dailey Method at Barfitness Ballet Bar Studio. Today, her method has spread to more than 40 locations throughout the United States, Canada, and France.
A blend of Pilates, ballet, and yoga, The Dailey Method helps students strengthen and stretch the body's major muscle groups. Jill designed the low-impact classes to challenge bodies, minds, and spirit alike as students build their cores, align their spines, and tone lean muscles. Instructors help students master the proper form for each motion, whether they're swinging dumbbells or bellying up to the barre to work their quadriceps.
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).