* Click here for rating key
Frank & Albert’s Restaurant Review: The atmosphere showcases the dramatic “Biltmore Block” architecture from the original resort designers Albert Chase McArthur and Frank Lloyd Wright, updated for modern style in rich colors and sleek furnishings. The enormous patio is one of the best in the Valley, accented with water features, a fireplace and fire pit. The cuisine is the crowning touch, from executive chef Todd Sicolo and chef de cuisine Conor Favre, deftly marrying retro comfort favorites with whimsical, contemporary flair enhanced by local ingredients sourced from within 100-miles of the property. Longtime Biltmore fans will be pleased to see old favorites like the rich, spicy tortilla soup (a resort staple since 1949), but also recipes like Queen Creek olive oil-crisped grouper over flash-pan-fried organic spinach, farm fresh peas and duck fat-poached potatoes in orange reduction. For an Arizona-style finale, the Schnepf Farm peach cobbler is a seasonal treat, while tableside s’mores prove that the classic dessert is fun year-round. This is also a gathering spot for savvy locals, who come for happy hour cocktails, sipping the signature Lavender and Lemons martini, local beers, and wines that the relaxed, but highly trained staff guide you through with near-sommelier skill. But don’t skip breakfast, either---we recommend the Mexican dark chocolate waffle.