{"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 &#8217;61"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=15721\" rel=\"attachment wp-att-15721\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-15721 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093949\/Hearth-61-Interior-80x44.jpg\"  alt=\"Hearth &#039;61 Interior\"  width=\"640\"  height=\"349\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Hearth-61-Interior.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093949\/Hearth-61-Interior.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093949\/Hearth-61-Interior-300x164.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093949\/Hearth-61-Interior-380x207.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093949\/Hearth-61-Interior-80x44.jpg 80w\" ><\/a><br \/>\nIn March, Paradise Valley welcomed <a href=\"https:\/\/www.mountainshadows.com\/dining\/hearth\/menu\">Hearth \u201961<\/a>, a new restaurant from\u00a0Chef Charles Wiley located at the brand-new\u00a0<a href=\"http:\/\/www.mountainshadows.com\">Mountain 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 &#8217;61 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.)<br \/>\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<div id=\"c5\" class=\"push-body\">\n<div class=\"menu-select-block hearth\" data-bid=\"1741\">\n<div class=\"menu-padding\">\n<div class=\"menu-wrapper\">\n<div class=\"menu-items\">\n<div class=\"section-items dinner selected\" data-name=\"Dinner\">\n<div class=\"table-wrapper\">\n<div class=\"col col-full menu-full\">\n<div class=\"Salads menu-section\">\n<div class=\"accordion-hide accordion-active\">\n<div class=\"item\">\n<div class=\"item-title\">\n<div class=\"item-price inline mobile-hide\"><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=15722\" rel=\"attachment wp-att-15722\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-15722 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093955\/Hearth-61-Niman-Aged-Tomahawk-Rib-Eye-1-1-80x54.jpg\"  alt=\"Hearth &#039;61 - Niman Aged Tomahawk Rib-Eye 1\"  width=\"640\"  height=\"428\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Hearth-61-Niman-Aged-Tomahawk-Rib-Eye-1-1.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093955\/Hearth-61-Niman-Aged-Tomahawk-Rib-Eye-1-1.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093955\/Hearth-61-Niman-Aged-Tomahawk-Rib-Eye-1-1-300x201.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093955\/Hearth-61-Niman-Aged-Tomahawk-Rib-Eye-1-1-380x254.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/04\/20093955\/Hearth-61-Niman-Aged-Tomahawk-Rib-Eye-1-1-80x54.jpg 80w\" ><\/a><\/div>\n<div class=\"item-price inline mobile-hide\">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 &#8217;61 also dishes out a Niman Ranch aged Tomahawk rib-eye for two. Though we didn&#8217;t take on this 40-ouncer, it will surely make a memorable dining experience for those who do (pictured above).<\/div>\n<div class=\"item-price inline mobile-hide\"><\/div>\n<div class=\"item-price inline mobile-hide\">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 class=\"item-price inline mobile-hide\"><\/div>\n<div class=\"item-price inline mobile-hide\">Hearth &#8217;61 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":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A Taste of Hearth &#039;61<\/title>\n<meta name=\"description\" content=\"In March, Paradise Valley welcomed Hearth \u201961, a new 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