{"id":22516,"date":"2021-05-07T02:50:34","date_gmt":"2021-05-07T02:50:34","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=22516"},"modified":"2021-05-07T02:50:36","modified_gmt":"2021-05-07T02:50:36","slug":"renatas-hearth-to-debut-at-arizona-biltmore-a-waldorf-astoria-resort","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/renatas-hearth-to-debut-at-arizona-biltmore-a-waldorf-astoria-resort","title":{"rendered":"Renata\u2019s Hearth to Debut at Arizona Biltmore, A Waldorf Astoria Resort"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-80x53.jpg\"  alt=\"\"  class=\"wp-image-22518 pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-750x500.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-750x500.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-1536x1024.jpg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-2048x1365.jpg 2048w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-1160x773.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154319\/Los-Muertos-Cocktail_Horizontal-1-scaled.jpg 2560w\" ><\/figure><\/div>\n\n\n\n<p>The&nbsp;<em>essence of smoke&nbsp;<\/em>is in the air at the&nbsp;<a href=\"https:\/\/www.arizonabiltmore.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Arizona Biltmore, A Waldorf Astoria Resort<\/a>.&nbsp;Renata\u2019s Hearth will ignite the senses and intrigue the palate with Central and South American-inspired flavors when it debuts May 18. Arizona Biltmore also opened Spire Bar, an all-new, outdoor bar concept.<\/p>\n\n\n\n<p>Translating&nbsp;ancient Latin recipes into the modern era, Renata\u2019s Hearth will connect authentic Southwest ingredients with Old World preparations. The smoke-kissed, sultry dishes will be served in a warm, intimate atmosphere drenched in Arizona history, smoldering with bold flavors at every turn.<\/p>\n\n\n\n<p>Inside, intricate tile is combined with aged leather and woven textures and moody, dramatic lighting. On the patio, the restaurant\u2019s hearth will waft the smell of toasting chilies as the essence of smoke is softly intertwined throughout the restaurant\u2019s cuisine and cocktails. Moroccan lanterns are strung from trees to create moody lighting while a fountain built from a vintage cauldron invokes the relaxing sound&nbsp;of cascading water.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>We believe that Renata\u2019s Hearth will be unlike any other restaurant that exists in the current Arizona culinary scene. The alchemy of authentic flavors and the essence of smoke mesh in a sophisticated atmosphere perfect for nights out and special occasions.<\/p><cite>&#8211; Cornelius Cover, general manager at Renata\u2019s Hearth<\/cite><\/blockquote>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  data-id=\"22521\"  data-full-url=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-scaled.jpg\"  data-link=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=22521\"  class=\"wp-image-22521 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-750x500.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-750x500.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-1536x1024.jpg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-2048x1365.jpg 2048w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-1160x773.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154514\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-scaled.jpg 2560w\" ><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"500\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  data-id=\"22520\"  data-full-url=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-scaled.jpg\"  data-link=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=22520\"  class=\"wp-image-22520 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-750x500.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-750x500.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-1536x1024.jpg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-2048x1365.jpg 2048w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-1160x773.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154436\/Kumiai-Oysters-Valencia-Style-Diver-Scallops-1-scaled.jpg 2560w\" ><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>Chef Jesus Figueroa Ortega designed a menu that honors his Hispanic heritage, creating a range of seafood and hearty meat dishes balanced with the distinct aura of smoke and char. After developing a palate for complex Southwest flavors in his youth while cooking with the women in his family, Ortega refined his skills at the Arizona Culinary Institute before working as sous chef at Tarbell\u2019s in Phoenix and Caf\u00e9 Monarch in Scottsdale.<\/p>\n\n\n\n<p>Ortega designed each dish to visually \u201cwow\u201d Renata\u2019s patrons. Intriguing dishes like Mole Negro Rubbed Smoked Wagyu Brisket, Grilled Branzino and Renata\u2019s Pozole Blanco will be punctuated by future classic cocktails, such as the Burnt Paloma and White Sangria, or the Los Muertos and Smoked Pineapple, both crafted in a smoking cloche. The restaurant will also feature two signature carts \u2013 a craft cocktail cart, where drinks are artfully crafted by Renata\u2019s signature Mezcal Mavens, as well as a fresh guacamole and Spanish&nbsp;charcuterie cart.<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile\" style=\"grid-template-columns:auto 41%\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"683\"  height=\"1024\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-80x120.jpg\"  alt=\"\"  class=\"wp-image-22523 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 683px) 100vw, 683px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-683x1024.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-683x1024.jpg 683w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-768x1152.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-1024x1536.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-1365x2048.jpg 1365w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-380x570.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-800x1200.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-1160x1740.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-73x109.jpg 73w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154640\/Mezcal-Maven-Haven-Cart-scaled.jpg 1706w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<p>Outdoors, the Spire Bar stands as a tribute to Frank Lloyd Wright, whose architectural influences are found throughout the resort. A trademark, light-up spire, influenced by the Biltmore\u2019s iconic FLW designs, ascends from Spire Bar\u2019s deck. The bar is surrounded by fire pits and water features and will feature regular programming.<\/p>\n\n\n\n<p>Renata\u2019s Hearth and Spire Bar are easily accessible through an entry corridor separate from the resort\u2019s entrance. Valet parking is available just outside Renata\u2019s Hearth, allowing guests to experience a short stroll through the Biltmore\u2019s recently renovated grounds before enjoying dinner.&nbsp;The Arizona&nbsp;Biltmore reopened to the public&nbsp;following its extensive multimillion dollar reimagination May 1.<\/p>\n<\/div><\/div>\n\n\n\n<p>Renata\u2019s Hearth and Arizona Biltmore are hiring for several positions. Interested applicants can apply for positions online at&nbsp;<a href=\"https:\/\/jobs.hilton.com\/us\/en\" target=\"_blank\" rel=\"noreferrer noopener\">jobs.hilton.com\/us\/en<\/a>&nbsp;by navigating to the Arizona Biltmore openings. Applications are not accepted in person at this time.<\/p>\n","protected":false},"excerpt":{"rendered":"Renata&#8217;s Hearth, a Central and South American-inspired restaurant concept debuts May 18th at Arizona Biltmore, A Waldorf Astoria Resort.\n","protected":false},"author":9,"featured_media":22524,"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":[2],"tags":[572,577,584,1637,16458],"class_list":{"0":"post-22516","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-arizona-biltmore","9":"tag-arizona-biltmore-dining","10":"tag-arizona-biltmore-restaurant","11":"tag-biltmore-restaurant","12":"tag-renatas-hearth","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>Renata\u2019s Hearth to Debut at Arizona Biltmore, A Waldorf Astoria Resort<\/title>\n<meta name=\"description\" content=\"Renata&#039;s Hearth, a Central and South American-inspired restaurant concept debuts May 18th at Arizona Biltmore, A Waldorf Astoria Resort.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/renatas-hearth-to-debut-at-arizona-biltmore-a-waldorf-astoria-resort\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Renata\u2019s Hearth to Debut at Arizona Biltmore, A Waldorf Astoria Resort\" \/>\n<meta property=\"og:description\" content=\"Renata&#039;s Hearth, a Central and South American-inspired restaurant concept debuts May 18th at Arizona Biltmore, A Waldorf Astoria Resort.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/renatas-hearth-to-debut-at-arizona-biltmore-a-waldorf-astoria-resort\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2021-05-07T02:50:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-05-07T02:50:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/05\/20154719\/44oz-Oaxaca-Spiced-Wagyu-Tomahawk-Steak-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tyler Hollis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" 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