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THIS RESTAURANT IS CLOSED The Ventana Room at Loews Ventana Canyon Resort Restaurant Review: Chef Mark Ehrler has taken to the desert like a duck to water. Ehrler spent years under the tutelage of chefs like Alain Ducasse and Andre Daguin and then traveled the world honing his craft. Using many of the ingredients native to the area, chef Ehrler has created a menu that is contemporary, classic and wonderfully creative. A signature dish of Australian Wagyu beef tenderloin is served with a saguaro cactus-pomegranate reduction and tepary beans, a staple in the Tohono O'odham Native American diet. Opt for the tasting menu or one of the three-, four- or five-course menus. Wine pairings are well worth the additional cost, but if you'd rather choose your own wine, the impressive list is most accommodating. Desserts are seasonally inspired and also draw from the desert's bounty.