Lon's at the Hermosa Takes Diners Underground for Summer

See also: Mixologist Travis Nass Creates Cutting-Edge Cocktail Program for The Hermosa Inn

See also: Chef Chat: Jeremy Pacheco of Lon's at the Hermosa

Those looking for a cool way to dine this summer, both figuratively and literally, might want to check out what's happening at Lon's at the Hermosa.

From 5:30 to 10 p.m. every Tuesday through Saturday until Friday, September 3, the fine-dining establishment at The Hermosa Inn, a luxury boutique hotel in Paradise Valley, is hosting its first-ever Cool Summers in the Cellar program.

Taking place in the basement of Lon's (Fun fact: When the owners were building it, they found underground tunnels created by original owner and cowboy artist Lon Megargee so that drinking and gambling guests could flee the police.), and usually only available for private group functions, the restaurant is opening its cellar to the public with a four-course, wine-paired menu from executive chef Jeremy Pacheco.

Read on to see the menu and for additional details.

Lon's four-course Cool Summer Cellar Menu is $65 a person. Wine pairings are an additional $35. Cocktail pairings are an additional $25. To make reservations, call 602 955-7878 or go here.


Starters -- Choice of:

Calabacitas Con Flor Goat's milk ricotta, calabrese sausage, grilled shishito peppers.

Heirloom Tomatoes House pulled mozzarella crostini, cucumber gazpacho, and basil oil.

Beef Tartar Sunflower sprouts, house pickles, and poached quail egg and truffle vinaigrette.

Second Course:

Sweet Corn Agnolotti Rock shrimp & garden tomatoes

LON's garden melon sorbet

Entrées -- Choice of: Pan Seared California Halibut English pea puree, wild mushrooms, fava beans, and yuzu fumet.

Dry-Aged Arizona Raised New York Strip House bacon, lyonnaise potatoes, creamed greens, and red wine jus.

Three Little Pigs Barbecue loin, braised cheek, crisp belly, sautéed broccoli, Hayden Mills polenta, and plum sauce.

Dessert -- Choice of:

Schnepfs Farm Peach Fritters Pistachio ice cream

Ibarra Chocolate Cream Pie Graham cracker crust, toasted meringue

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Laura Hahnefeld
Contact: Laura Hahnefeld