Summoning the feel of an old-world Spanish estate, intimate and elegant Remington’s delivers a little bit of everything. Fine dining by the fire or out on the patio with a view of Camelback Mountain. Live jazz in the piano bar and a beautiful private dining room with a small bar and comfortable, overstuffed furniture set invitingly close to the fireplace.
Newly re-imagined by Executive Chef Steven Fowler, the menu highlights New American cuisine with a trace of French influence. A graduate of The Art Institute of Phoenix, Chef Fowler worked under Chef Lee Hillson, Chef Daemion Glantz and other acclaimed Chef’s in the Valley of the Sun.
Chef Fowler incorporates local, fresh, organic, all-natural ingredients into appetizers ranging from slow roasted Wild Boar Belly to signature dishes like Grilled Colorado Lamb T-Bone Steak and Kurobuta Pork Tenderloin Carbonara with house-made fettuccini. In a nod to Remington’s steakhouse roots, he has retained classic favorites that include French onion soup, handmade lump crab cakes and mesquite-grilled filet mignon or 32 day dry aged New York strip steak. Lighter fare includes a Caprese Salad with Heirloom tomatoes, burrata cheese and toasted pine nuts and a vegetarian plate of roasted wild mushrooms served over carrot risotto.
A lounge menu highlighted by dishes like Steak & Frites, Chilled Poached Shrimp, and House made beef burgers can be enjoyed on the heated terrace overlooking the Executive Lodge Pool.
Monday through Friday: 11:00 a.m. – 7:00 p.m.
Well drinks: $3.50, Wine: $5.00, Beer: $4.50
For reservations call 480-951-5101