Chris Bianco, of Phoenix’s Bianco Pizzeria, has long been one of the Valley’s top culinary treasures so we’re completely confident that a restaurant inspired by him is definitely a winner. Such is the case with Wigwam Resort & Spa’s new signature restaurant, Litchfield’s, which just made its grand debut on Jan. 14. (The Litchfield Park restaurant takes the place of Wigwam’s Red’s Steakhouse–an amazing eatery so we suspect Litchfield’s to be just as delicious.)
Litchfield’s features farm-to-table fare with a spotlight on seasonal cooking and ingredients that are grown, harvested and produced from sustainable and local Arizona farms and artisans. James Beard Award-winning chef Chris Bianco played an integral role in developing the concept and menu of Litchfield’s. Bianco’s love of local resources can be seen throughout the bill of fare. And just what can Valley dwellers expect to see on the menu? Small plates designed for sharing, like La Querica Organic Prosciutto served with local dates, Queen Creek Olives with blood orange and crushed chiles, and house-made spinach pasta. Big plates that are served as entrees and emphasize Arizona’s local meats, including a Double Check Ranch chopped steak with sweet potato spaetzle and trumpet mushroom gravy, Talus Wind Ranch lamb stew with carrots and potatoes and citrus wood-fired free-range chicken with fork-mashed gold potatoes and buttered spinach. (Dinner entrees are priced from $16-29.) Side plates include trumpet mushrooms, garlic-roasted potatoes, wood-charred green onions, and warm red cabbage with caraway and humboldt fog blue. To satisfy any sweet tooth, freshly baked desserts and bakery items will also be offered.
Aesthetically speaking, Litchfield’s is the creation of local designer Jim Smith (he’s the man behind the design of many Valley resort restaurants including T. Cook’s at The Royal Palms, Lon’s at The Hermosa Inn, Prado at InterContinental Montelucia and Bistro 24 at The Ritz-Carlton, Phoenix). Litchfield’s will also host an exhibition kitchen featuring a wood-fired grill as the centerpiece as well as expansive outdoor seating. Litchfield’s Chef Brian Cooper will regularly gather fresh herbs from a Chef’s Garden planned near the outdoor dining patio that will feature farm-fresh herbs.
Now for a bit of history: Litchfield’s is named after Paul Litchfield, the founder of Litchfield Park. As the President of Goodyear Rubber & Tire Company, he brought his cotton farming business to the area back in the 1900’s and helped grow the town of Litchfield Park into what it is now.
In addition to Litchfield’s, The Grill at The Wigwam has also been renamed Red Allen’s and has introduced a new menu. 623.935.3811, www.wigwamarizona.com.
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