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ZUZU AT HOTEL VALLEY HO GREETS FALL WITH BRAND-NEW LOOK AND MENU
Offering Shareable Plates and Inventive Cocktails for the Modern Palate
(PRESS RELEASE) Hotel Valley Ho, Arizona's mid-century marvel with all the luxuries of a modern-day escape, has completely revamped its signature restaurant, ZuZu, marking the greatest evolution of the space since it reopened in 2005. The bold, open design pays tribute to the hotel's iconic style while adding a fresh backdrop for the new menu of shareable plates and crafty libations.
Expertly designed by Scottsdale-based Mendil + Meyer Design Studio, ZuZu features a combination of mid-century modern and contemporary furnishings and décor, including a new neon ZuZu sign, 1950s-inspired wood screens, bold lighting elements, and dramatic feature walls. The lounge and dining room have been combined to become one expansive and welcoming space, while an inventive new transitional seating arrangement forms the centerpiece of the restaurant, with a brunch configuration that shifts into a chic lounge and dinner experience in the evening. Keen eyes may notice Hotel Valley Ho's signature circle design theme incorporated into ZuZu's fresh look. From curved lounge ottomans to a wall mural with layers of circular, colored mirrors and backlit acrylic to rounded custom terrazzo tabletops, the aesthetic is bold and colorful. Warm pinks combined with dusty blues are reminiscent of Arizona's sunset and sunrise, offering a modern iteration of the original mid-century teals and oranges that epitomize Hotel Valley Ho's 1950s roots.
"We are beyond excited to re-introduce ZuZu, not only to our wonderful Scottsdale community, but also to the guests of Hotel Valley Ho," said Executive Chef Russell LaCasce. "Our new menu is meant to surprise and delight, while still satisfying those classic cravings." While a few guest-favorite dishes remain, the new menu focuses on small, shareable plates featuring ingredients from the property's brand-new 240-square-foot herb and vegetable garden. The debut crop includes shishito peppers that can be enjoyed in the Faroe Island Salmon as a blistered relish, accompanied by an anchovy roasted potato side. ZuZu will also continue working with local farmers and purveyors including Singh Farms, McClendon's Select-Local Harvest, Pinnacle Farms, Abby Lee Farms, Schreiner's Fine Sausage, and Hickman's Family Farms.
Diners can savor new signature dishes including the savory Oxtail Pappardelle with foie gras and parmesan and Crispy Pork Shank with sour apple molasses glaze, cucumber tarragon yogurt, and pita.
ZuZu also now offers two monthly revolving dishes: Cut of the Moment, a savory dish with a unique plating design; and Farmer's Plate, featuring the best of the season as a stunning, vegetarian-friendly option. October's selections are a one-pound bone-in ribeye and a roasted cauliflower ricotta gnocchi, respectively. Those looking to let ZuZu Take The Wheel can opt for the cheeky offering, which puts the chef in the driver's seat for a hand-selected experience for the table at $75 per person. The cocktail menu introduces fresh libations such as the ZuZu Mango Tango, infused with a grilled jalapeño straight from the chef's herb and vegetable garden. ZuZu is also changing things up in the daytime with brunch now served every day, with favorites including the Vanilla Churro Waffle, Southwest Elote Salad, and Korean Short Rib Tacos. Delicious new desserts include the sparkly ZuZu Chocolate Bar, a Donut Sundae, and a Buttermilk Pie with blood-orange-soaked strawberries, candy honeycomb, and whipped cream.
The restaurant's famous and swoon-worthy "Show Stopper" Shake, brought to life each month by Le Cordon Bleu-trained Pastry Chef Clarissa Robinson, will continue to wow guests-not only piled high with house-made desserts but now with the option to be spiked from a selection of spirits to create the ultimate adults-only dessert. Chef Robinson perfected her chocolate techniques at L'École Valrhona in New York and flexes her creativity crafting everyone's favorite part of the meal, from the beloved Butterscotch Pudding Cake Mason Jar with its bold combination of vanilla ice cream, popcorn, cashews, bacon, chocolate, and sea salt to warm donuts complete with a selection of sauces perfect for dipping every last bite.
A new wine room, known as The Vine Vault, houses a selection of pours from around the world and will leave guests chasing a reason to pop a cork and celebrate. There is no better space to do so than the hidden private dining room dubbed The Rosie Room, named after Rosalyn "Rosie" Bennett Lyon, the matriarch of the family that owns Hotel Valley Ho. Rosie's grandchildren nicknamed her ZuZu, and it was her cooking and warm hospitality that inspired the original restaurant concept. This new space honors Rosie by bringing diners together with elevated offerings and intimate touchpoints. ZuZu's overhaul centers around The Kitchen Table, an action station where the chef will cook tableside every evening, bringing live demos to the entire restaurant. Weekend brunchers will find the station transformed into an indulgent seafood display to complement the restaurant's famous Bloody Mary + Mimosa Bar.
For reservations to experience the fully revamped ZuZu, call 480.376.2600 or reserve a table online at Open Table. ZuZu is open daily for brunch from 6:00 a.m. to 2:30 p.m., afternoon and late-night fare from 2:30 p.m. to midnight, and dinner from 5:30 p.m. to 10:00 p.m.
About Hotel Valley Ho: Paying tribute to its original and classic mid-century design, Hotel Valley Ho reopened on Dec. 20, 2005, after an $80 million restoration. Originally a hideaway for celebrities, this Downtown Scottsdale resort features generously sized guest rooms with glass walls opening onto airy patios or balconies. Enhancements include VH Spa, for revitalizing treatments and workouts overlooking the OH Pool; ZuZu, serving seasonal American fare; the OH Pool, featuring handcrafted cocktails; the OHasis Pool, for relaxation amid a lush setting; and The Tower, the modern, luxury hotel within a hotel.
New concept, Tomaso’s Italian Kitchen, to open Fall 2019 with complete renovations in the previous When in Rome location
New concept, same legend debuts made-from-scratch menu with flavors of Italy and energetic Italian design
(PRESS RELEASE) September 3, 2019 -- The Maggiore Group is introducing a new restaurant concept spearheaded by Phoenix legend, Tomaso Maggiore. Formerly, Tomaso’s When In Rome, the restaurant group has plans to open Tomaso’s Italian Kitchen on September 18, 2019 and it will be a modern-casual rendition of Italian institution, Tomaso’s. Tomaso’s Italian Kitchen will bring approachable regional Italian cuisine incorporating the best of Tomaso’s dishes over the last 42 years as well as new, modern flavors, iconic Italian cocktails, and a bright Dolce & Gabbana and Versace-esque design flair including all-new interior.
“Tomaso’s Italian Kitchen will bring the fresh, modern cuisine my family enjoys at home to North Scottsdale with casual, simple dishes that can be enjoyed every day,” said Tomaso Maggiore, co-founder of The Maggiore Group. “Our guests will experience all the great components, the gardens, sea and vineyards of Italy with a focus on handcrafted pasta and a one-of-a-kind cocktail program.”
Influenced by Tomaso’s favorite Italian dishes from throughout his home country of Italy, the bright, forward-thinking restaurant will feature a new regional Italian menu full of fresh flavors and ingredients with a large focus on hand-cut and handmade stuffed pasta made daily including the restaurant’s new signature pasta boards perfect for over-the-top, family-style dining. The made-from-scratch pasta program will be complemented by fresh seafood and Tomaso’s essential Italian dishes such as cioppino and veal limone.
The restaurant will have a full-service bar and pastel colored decor mimicking the colorful Amalfi Coast’s clifftop resorts and boutiques in a 5,000 square-foot radiant space. The dining room will seat 165. The wine and cocktail program will feature Italian only wines, sunset spritz sips, and more complete with a daily all-day happy hour in the bar area.
Tomaso Maggiore opened his first restaurant, Tomaso’s on the Camelback Corridor in 1977 and since then The Maggiore Group has developed into a family owned and operated culinary concept group. The Maggiore Group has gone on to produce multiple Valley favorites including Hash Kitchen, Sicilian Butcher and Sicilian Baker.
Located at 23655 N. Scottsdale Road Suite 120 in Scottsdale, the restaurant will be open Monday through Sunday from 3:00 p.m. to 10:00 p.m. For more information about Tomaso’s Italian Kitchen, visit www.tomasositaliankitchen.com or call 480-404-6085. For regular updates on Tomaso’s Italian Kitchen, visit: www.instagram.com/tomasositaliankitchen www.facebook.com/tomasositaliankitchen
About The Maggiore Group: The Maggiore Group owns and operates five culinary brands: Tomaso's Italian Restaurant, Tommy V’s Urban Kitchen, Hash Kitchen, The Sicilian Butcher, The Sicilian Baker and over 10 restaurant locations in Phoenix and San Diego. Family-owned and operated, the restaurant group based in Scottsdale, Ariz. opened its first concept in 1977 and is committed to creative dining experiences, hospitality-driven service and fresh, top quality food and beverage programs. For more information, visit maggioregroup.com.