{"id":15715,"date":"2017-04-24T12:40:01","date_gmt":"2017-04-24T19:40:01","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=15715"},"modified":"2017-04-24T12:40:01","modified_gmt":"2017-04-24T19:40:01","slug":"taste-hearth-61","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/taste-hearth-61","title":{"rendered":"A Taste of Hearth ’61"},"content":{"rendered":"

\"Hearth<\/a>
\nIn March, Paradise Valley welcomed Hearth \u201961<\/a>, a new restaurant from\u00a0Chef Charles Wiley located at the brand-new\u00a0Mountain Shadows<\/a>, the new $100-million resort. With its cool, Mid-Century Modern design (with jaw-dropping touches like a water feature and gorgeous light fixtures), sleek, sunken lounge space, bustling bar area, exhibition kitchen and thoughtful menu, Hearth \u201961 is well on its way to be among the best for dining in the area. (Fun fact:\u00a0Hearth \u201961 refers to the centerpiece of the restaurant\u2019s kitchen, which is a hearth, while 1961 is the year the Town of Paradise Valley was incorporated.)
\nDuring a recent preview event, we were blown away by the warm duck confit appetizer. The dishes comprises smoked potato, caramelized fennel, candied pecan and Noble crostini, coming together in a dish that is slightly sweet and mighty comforting. For a lighter kickoff to the repast, the creamy burrata features citrus-smoked beets, tender spring greens, grapefruit and pistachio (alongside velvety heaps of burrata). Sweet and tart, creamy and crunchy all come together in this pretty-as-a-picture dish.<\/p>\n

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\"Hearth<\/a><\/div>\n
A total comfort-food delight, the short rib agnolotti are delicious pillows of rich short rib, complemented by thyme, horseradish cr\u00e8me fra\u00eeche and toasted breadcrumbs. This is especially delicious paired with a side of the charred broccoli with lemon shallot butter and shaved parmesan (this side gets bonus points for an adorable presentation in a mini red magnetic pot). Sure to be a favorite into the summer months is the whole roasted branzino. Light yet decadent, the branzino is finished with brown butter and a tangy olive relish. For those who dare, Hearth \u201961 also dishes out a Niman Ranch aged Tomahawk rib-eye for two. Though we didn\u2019t take on this 40-ouncer, it will surely make a memorable dining experience for those who do (pictured above).<\/div>\n
<\/div>\n
For the perfect season-friendly sip, try the Peachy Mule. The herbal cocktail features Belvedere peach nectar vodka, lemon juice, fresh thyme, cranberry and ginger beer and the result is super-refreshing and not overly sweet.<\/div>\n
<\/div>\n
Hearth \u201961 is open daily for breakfast, lunch and dinner.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"In March, Paradise Valley welcomed Hearth \u201961, a new restaurant from Chef Charles Wiley located at the brand-new Mountain Shadows, the new $100-million resort. \n","protected":false},"author":5,"featured_media":15721,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[4971,6447,6448,9173,9174],"class_list":{"0":"post-15715","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurants-phoenix","8":"tag-featured","9":"tag-hearth-61","10":"tag-hearth-61-mountain-shadows","11":"tag-mountain-shadows","12":"tag-mountain-shadows-paradise-valley","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"\nA Taste of Hearth '61<\/title>\n<meta name=\"description\" content=\"In March, Paradise Valley welcomed Hearth \u201961, a new restaurant from Chef Charles Wiley located at the brand-new Mountain Shadows, the new $100-million resort.\" \/>\n<meta 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