{"id":33658,"date":"2026-08-26T09:13:58","date_gmt":"2026-08-26T16:13:58","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/resorts\/?p=33658"},"modified":"2026-08-26T09:13:59","modified_gmt":"2026-08-26T16:13:59","slug":"denu-hotel-reveals-culinary-concepts-team-members","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/resorts\/resort-report\/denu-hotel-reveals-culinary-concepts-team-members","title":{"rendered":"Den\u016b Hotel Reveals Culinary Concepts & Team Members"},"content":{"rendered":"\n

Den\u016b Hotel & Spa<\/a>, coming to Downtown Phoenix as part of The Meritage Collection and opening September 16, has officially assembled its culinary leadership: Brad Ramof as Executive Chef, Anthony Fanella as Director of Food and Beverage, and Adam Cho as Sous Chef.<\/p>\n\n\n\n

The team’s new placement will form the entire food and beverage program, from all-day dining at Sart\u00e9n Kitchen & Bar, exalted sips at Nidos Rooftop Bar, and the welcoming Blend Caf\u00e9.<\/p>\n\n\n\n

\"\"<\/a>
Images and renderings courtesy of Pacific Hospitality Group <\/em><\/figcaption><\/figure>\n\n\n\n

The culinary menu reflects the pulse of Downtown Phoenix. The vision is built on ritual, renewal, and social connection, using the city’s growing identity as a dining and hospitality destination.<\/p>\n\n\n\n

\u201cFrom morning coffee and daytime meetings to sunset rituals on the rooftop, chef-driven dinners, eclectic live music and celebrations, our culinary program creates experiences throughout the day and into the evening,\u201d said Vista Murphy, Vice President of Food & Beverage for Pacific Hospitality Group.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Sart\u00e9n Kitchen & Bar is a modern Sonoran restaurant commemorating the flavors, ingredients, and traditions of the American Southwest and Northern Mexico. Each dish is shaped by fire, smoke, cast iron, or embers. This menu honors flavors and ingredients through dishes such as fire-roasted bone marrow with grilled sourdough and roasted salsa macha, a cast-iron cornbread with whipped mesquite honey butter, and a 14-ounce prime ribeye marinated for 24 hours in citrus and ancho chile.<\/p>\n\n\n\n

On weekends, Sart\u00e9n offers brunch for 4 to 6 guests at a time, featuring The Gather. This menu includes warm pastries, seasonal fruit, and a selection of shareable plates, plus the chef\u2019s seasonal sweets. Sart\u00e9n has breakfast daily from 7 to 11 a.m., lunch from 11 a.m. to 5 p.m., and dinner from 5 to 10 p.m. Weekend brunch is served Saturday and Sunday from 7 a.m. to 5 p.m.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

On the 17th floor, you can encounter the Nidos Rooftop Bar for Latin-Mediterranean flavors. The panoramic skyline view pairs small plates and elevated cocktails infused with botanicals, citrus and agave spirits. Nidos will be open Sunday-Thursday 5 to 10 p.m. and Saturday-Sunday 5 to 11 p.m.<\/p>\n\n\n\n

Blend Caf\u00e9 is street level, where guests can enjoy curated espresso and teas, artisanal pastries and wellness-minded grab-and-go selections throughout the day. Blend will be open daily from 6 a.m. to 4 p.m. Den\u016b will also introduce culinary and community programming, including chef dinners, rooftop experiences, live music, wellness-inspired brunches, and wine and spirit collaborations. Visit denuhotel.com<\/a> for more.<\/p>\n","protected":false},"excerpt":{"rendered":"Executive Chef Brad Romoff and Director of Food & Beverage Anthony Fanella will oversee Den\u016b\u2019s culinary program.\n","protected":false},"author":50,"featured_media":33659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[127],"tags":[3912,5952,103,5598],"class_list":["post-33658","post","type-post","status-publish","format-standard","has-post-thumbnail","category-resort-report","tag-culinary-offerings","tag-denu-hotel","tag-featured","tag-resort-report","cs-entry","cs-video-wrap"],"yoast_head":"\nDen\u016b Hotel Reveals Culinary Concepts & Team Members<\/title>\n<meta name=\"description\" content=\"Executive Chef Brad Romoff and Director of Food & Beverage Anthony Fanella will oversee Den\u016b\u2019s culinary program.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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