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Quick Bites: What’s New-New at ZuZu
Hotel Valley Ho in Scottsdale has completely revamped its signature restaurant, ZuZu, marking the most significant change since it opened in 2005.
The new design pays tribute to the hotel’s mid-century-modern style while adding a fresh backdrop for the new menu of shareable plates and crafty libations.
The lounge and dining room have been combined to become one space, while a new transitional seating arrangement forms the centerpiece of the restaurant, with a brunch configuration that shifts into a lounge and dinner experience in the evening.
On the culinary side, 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 work 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 try new signature dishes, including the 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.
“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.”
The cocktail menu introduces drinks such as the ZuZu Mango Tango, infused with a grilled jalapeño straight from the chef’s herb and vegetable garden.
ZuZu is also changing brunch, which is now served every day, with favorites including the Vanilla Churro Waffle, Southwest Elote Salad, and Korean Short Rib Tacos. 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 “Show Stopper” Shake, created by LeCordon Bleu-trained Pastry Chef Clarissa Robinson, will continue to be served not only piled high with house-made desserts but now with the option to be spiked from a selection of spirits to create an adults-only dessert.
A new wine room, known as The Vine Vault, houses a selection of pours from around the world, and a new private dining room has been dubbed The Rosie Room, named after Rosalyn “Rosie” Bennett Lyon, the matriarch of the family that owns Hotel Valley Ho.
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 a seafood display to complement the restaurant’s Bloody Mary and Mimosa Bar.
For reservations call 480.376.2600 or reserve a table online at www.opentable.com/r/zuzu-at-hotel-valley-ho-reservations-scottsdale. 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.