Locally conscious eateries often source their fresh, seasonal ingredients from nearby farms to ensure customers never have to deal with frostbitten summer squash or snow peas with suntans. Embrace the potency of proximity with today's Groupon: for $17, you get $35 worth of desert bistro cuisine at Ko'Sin Restaurant, located at Sheraton Wild Horse Pass Resort & Spa in Chandler.
Seated near the Sierra Estrella Mountain Range in the Sheraton Wild Horse Pass Resort, Ko'Sin Restaurant spotlights the flavors of the region with inventive, locally sourced cuisine. Chefs channel the loaded scents of local soil by crafting a native onion soup with Mexican, iitoi, and sweet onions under a gruyere crostini ($8). Protein-packed entrees waltz in with regional herbs and savory sides, from the herb-roasted chicken breast accompanied by mushroom fondue ($25) to the grilled-pork porterhouse bathed in a red-wine-mustard reduction ($27). Ko'Sin Restaurant also splashes into the seafood world with diver scallops sprawling amid a warm bacon-spinach salad and a toasted-corn purée ($29). Round out the feast with an Arizona-style cheesecake boasting a mesquite-fennel-pollen crust accenting the creamy dish ($9).
Parched patrons can quench their belly born fires with libations from Ko'Sin Restaurant's expansive drink menus. Cognacs, dessert and non-dessert wines, and multiple single-malt scotches, such as the 12-year Glenlivet ($15), unite under alcoholic grace to enhance any entree, busting a dignified tap dance in departure.
In the shadow of the Sierra Estrella mountains, the chefs at Wild Horse Pass Resort's Ko'Sin Restaurant acknowledge the local area and its produce when creating their dishes of comfort food inspired by Native American traditions. For dinner Gila River Fry Bread is one prime standout with its mix of red buffalo chili and chorizo with chipotle aioli. Plates of Tacos del Mar with mole mahi-mahi and avocado corn relish also hit the spot, letting diners stuff as much fish as they like into each tender tortilla on their plate. Breakfast too keeps it roots in local produce, with options that include citrus banana bread sweet toast and a prickly pear smoothie with no prickles.