Audio By Carbonatix
Last night the Four Seasons Scottsdale at Troon North invited guests to experience the resort’s newest dining outlet, a bar and lounge designed to complement chef Mel Mecinas’ signature restaurant, Talavera.
The new Onyx Bar and Lounge offers an upscale menu of small plates and entrées, as well as cocktails and an approachable wine menu. Guests at Tuesday night’s event sampled some of the lounge’s most popular dishes, including a spread of housemade charcuterie, steak tartare with caviar, and escargot with mushroom duxelle, Swiss cheese, and garlic.
See also: Here Are the Arizona Culinary Hall of Fame 2014 Nominees
The bar’s small but sophisticated menu includes a handful of seafood options, a larger “Butcher Board” section, and four entrée-size dishes.
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
Seafood options include crab and shrimp cocktail; a seafood platter that features king crab, prawns, oysters, tuna, scallops, and Maine lobster; and oysters Rockefeller with chorizo, spinach, and Parmesan.
From the Butcher Board section, we tried a creamy burrata and bread made with heirloom tomato, bacon, and arugula pesto. The tartare and toast was another luxurious small plate that included beef tartare topped with caviar, Parmesan, and caper berry. And the smoked salmon flatbread with tequila crème fraiche, avocado, and chorizo was a nice dish to showcase for the lounge’s blend of classic dishes with Southwestern flair.
The best thing we ate had to be the spread of housemade charcuterie, which included chef Mel Mecinas’ truffle salami and roasted truffle Brie. The board also offered a creamy duck mousse and venison paté.
On the drinks side, the bar offers a small but appealing selection of wines that features several that are available only at the resort. The best part, though, might be choosing among three-, six-, and nine-ounce pours — allowing you to create your own flight or commit to a favorite selection.
The dessert options also are fun, with a daily rotating selection of housemade truffles courtesy of the resort’s pastry chef. We tasted an excellent root beer float white chocolate truffle that we’d be happy to have anytime.
Of course, the bar, which is adjacent to Talavera, also scores big in the atmosphere section with impressive views of Pinnacle Peak and the whole Valley. The only better view you’ll get will be from inside the actual restaurant.
Onyx Bar will be open daily from 4 p.m. to midnight through May. You can view the menu and get more information on the hours at the Four Seasons website.
Follow Chow Bella on Facebook, Twitter, and Pinterest.
