An Arizona-based food, beverage and travel writer since 2008, I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond. Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.
In the March/April 2023 issue of Tasting Panel magazine, I contributed three articles featuring Herzog Wine, Los Milics winery in Arizona’s Sonoita, AVA (see here), and a spotlight on award-winning chef Lisa Dahl of Dahl Restaurant Group.
"I think Mariposa could become kind of a landmark here and I’m very proud of that," owner and Executive Chef Lisa Dahl said to me on my first visit to this stunning restaurant. "If the food is equal to the energy of the atmosphere and environment, truly, potentially, it could be one of the great restaurants of Arizona." I wholeheartedly concurred then, and my latest visit just reaffirmed this heartfelt declaration.
To recognize a year of accomplishments and accolades, Executive Chef Dahl and Mariposa celebrated with a wine dinner on June 20, 2016 with Justin Vineyards and Winery for their first anniversary, and I was thrilled to be a part of it.
Visiting host Joseph Spellman, Winery Sommelier for Justin Vineyards, is one of only 147 Master Sommeliers in the country and traveled to Sedona from Chicago. We learned that he has been a sommelier at renowned restaurants such as Charlie Trotter's, and worked with acclaimed wine importers and producers including Joseph Phelps and Terlato Wines before joining Justin Vineyards in 2007.
Master Sommelier Joseph Spellman
Justin Vineyards was founded by Justin Baldwin in Pasa Robles' Santa Lucia mountain range. "It was rocky, it had great drainage, it was eight miles from the Pacific Ocean, and was on hillsides," said Spellman. "Those were all great factors for growing our major varieties of cabernet sauvignon and cabernet franc, as well as developing partnerships from which we source grapes for other varietals. Tonight, you'll have the key wines we develop at Justin Vineyards."
The 2015 Sauvignon Blanc was our first course wine. "We make this in stainless steel tanks, so it’s very fresh, very clean. It's a direct expression of the sauvignon blanc variety, from a range of vineyards both within Paso Robles and outside the county," he described. It was poured with a delicious ceviche trio: Ecuadorian rock shrimp with tomatoes and bright notes of citrus, silky yellowfin tuna with creamy aioli and crunchy julienned potatoes, and velvety scallops with pickled chiles plated with popcorn, a traditional Peruvian ceviche accompaniment. I especially loved the pairing of rich and buttery scallops with the crisp acidity of the sauvignon blanc.
Next was the 2013 Justification, "Justin's favorite wine we make," noted Spellman. It was partnered with a wonderful new addition to the menu - Pulpo a la Parilla. "You're having what is going to be a house specialty, but you're previewing it as our special guests," Chef Dahl told us as she introduced the dish. The cabernet franc and merlot blend paired beautifully with the smoky and tender grilled octopus, warm butter beans, and fresh fennel slaw, with higher acidity from the cabernet franc component, and jam from the merlot in the mid-palate.
Roasted Poblano Involtini stuffed with a ratatouille of summer vegetables, quinoa, and currants was served on a bed of black beans, enveloped in a complex red pepper romesco, and garnished with queso and pepitas. Packed with flavor, this vegetarian dish and pairing was a surprise hit with guests and sommelier ("fantastic!" said Spellman), perfectly complemented by Justin Vineyard's recently-released 2013 vintage of their flagship wine, Isosceles, an elegant Bordeaux-style blend of 75% cabernet sauvignon, 16% cabernet franc, and 9% merlot. "We were fortunate to have incredible success in the harvest season for 2013 and it's probably our strongest single vintage since 2005," noted Spellman.
Rack of lamb with chorizo potato cake and vibrant embellishments of roasted yellow pepper coulis, Peruvian tear drop peppers, and cilantro-mint pesto was paired with the oak-driven 2014 Justin Cabernet Sauvignon. The rosy, perfectly-cooked lamb was savored with every sip of this red wine with its soft fruit component and modest tannins.
Our celebratory evening ended with a decadent buttermilk panna cotta paired with Justin Obtuse dessert wine, made in the style of port but with their signature cabernet sauvignon. One winning guest also went home with a bottle of 2011 Justin Vineyard Isosceles, with their name drawn by a burgeoning food lover.
At the end of the night, Chef Dahl introduced her new chef, Gustavo from Argentina. "We hope that you enjoyed the flavors of our interpretation; from our hearts, to your table," she said.
Here's to many years of success and more awards and recognition. Bravo to Chef Dahl and Mariposa!
Master Sommelier Joseph Spellman, Executive Chef and owner Lisa Dahl, and Margaret McGuire with Justin Vineyards
With Jan Bracamonte, owner of J Lauren PR, Chef Lisa Dahl, and Karol DeWulf Nickell, editor of Phoenix Home & Garden
Mariposa Latin Inspired Grill is located at 700 AZ-89A, Sedona, AZ 86336. Call (928) 862-4444 for reservations.
I received a media invitation to Mariposa and my evening was complimentary.
The view from the North Terrace of Mariposa
You'd be hard pressed to find a restaurant in Arizona more stunning than Mariposa in Sedona. Architecturally striking on its own, the setting also features magnificent red rock views at every turn. Chef and owner Lisa Dahl worked with over a dozen artisans and craftsmen to extend this majestic beauty throughout the property, which opened its doors in June of 2015.
The main dining room with its stunning views reflected in the 23-foot windows.
Heading home after a few blissful days spent in beautiful Sedona at Amara Resort and L'Auberge de Sedona, we chose Mariposa as our final culinary destination. Our timing was right too, as Mariposa had just started serving lunch a month before. I can't think of a more beautiful place to linger on a sunny afternoon. As we strolled through the pavered courtyard we noticed details such as the soothing water features, flickering fire elements, weathered metal and stacked stone details, and two inviting picturesque patios.
The expansive covered North Terrace beckoned us as the perfect spot to enjoy a leisurely lunch.
We were greeted and seated by gregarious maitre d' J.B. Turner, who spent the afternoon telling us about the restaurant and pointing out decor nuances as he took me on a tour. Thank you J.B.!
As we opened our menus, I appreciated this heartfelt welcome by Chef Dahl.
I was impressed with the craft cocktail menu as J.B. enthusiastically pointed out some of his personal favorites. My Bolivian Mule with Sobieski vodka, Bundaberg ginger beer, and Agwa de Bolivia (a Bolivian coca leaf liqueur made with 37 other botanicals) was the perfect day sipper.
I'll be returning just to pull up a stool and enjoy some libations in the Gaucho Bar with its distinctive zinc counter. I also had a chance to talk cocktails with Mariposa's knowledgeable Food and Beverage Manager, Rick Kulander, who introduced me to a new favorite tequila, La Magueyera.
Our delicious lunch: Sopa de Justino with chicken, quinoa and vegetables named as a tribute to Chef Dahl's son Justin, the Vaquero Burger with Manchego cheese, Beeler’s Pepper Bacon and pimentón aioli with a side of Mariposa potato salad, and creamy pistachio and lemongrass-coconut gelato. We also had flawless service from our friendly waiter Arturo Carrizales.
A special treat was being able to chat with the lovely Chef Lisa Dahl herself, who graciously took time out of her busy day to sit down with us. Chef Dahl opened her first restaurant, acclaimed Dahl & Diluca Ristorante Italiano, in 1995. Although I've yet to visit her flagship, her second restaurant, Cucina Rustica, which opened in 2003, is a favorite of ours. In fact, we visited on our very first trip to Sedona after moving from Boston, and we've dined there every trip since. In 2012, her first casual spot, Pisa Lisa, offering wood-fired pizzas, salads and gelato, debuted. This makes Mariposa her fourth, and most ambitious, project. Its South American cuisine draws its inspirations from Chef Dahl's time spent in Argentina, Chile and Uruguay.
"I’ve gone to such lengths to make each one distinctly different," Chef Dahl tells me. "This is very contemporary and all about the view. I wanted as a chef to do a Latin inspiration and do something that matched the masculinity, because my other restaurants all have a touch of femininity, especially Dahl & Diluca. Mariposa is more wide open, big, heavy, and sultry. "
Artistic details abound. Mariposa means "butterfly" in Spanish, and you'll see this motif echoed throughout in metal sculptures such as the butterfly fire globes by artist Phil McNally gracing the entry or gorgeous butterfly wings represented in panels of stained glass. Look up in the dining room and you'll see black and white films projected on the back wall and unique barbed wire drop lights with Edison bulbs interwoven with ocotillo. An extraordinary first impression is the 800-pound hand-carved front door designed by artisans Zee Haag and Gerardo Leyva inlaid with semi-precious stones, the images of which can be seen on the videos playing in the Gaucho Bar.
Chef Dahl notes more details. "If you look at the windows you'll see we have mirrors so you’re getting the reflection. Throughout the dining room there are lots of ways I reflect back the light. It's the beauty of giving back thanks. It's meant to be very introspective and connected. The room is not overly opulent. The opulence is all this," she says as she gestures at the surrounding natural beauty.
"People have started saying they appreciate what I wrote in the cover of the menu. It really makes me proud that they’re reading that because they really understand the level of responsibility that this is for me, to be entrusted to take up space on a property that is forever and that is so sacred. When you take the time to really feel what this means, it's a big obligation. It's a responsibility and a privilege."
At night the restaurant is illuminated according to Sedona Dark Sky policies so as not to affect the grand canopy of stars. On the dinner menu you can start with tapas such as flaky empanadas or mussels baked with white wine and chorizo, order spicy gazpacho with avocado or hearts of palm salad with shrimp, and then move on to a steak grilled on an authentic Argentinian Parilla.
"If I could have planned your day today, I would have said come here for tapas hour so you can watch the sun go down, eat empanadas and chorizo, and stay for dinner", Chef Dahl says. "We have the chimichurris on the steak, a delicious black beans and quinoa that you might have in Peru, we do a shrimp ceviche and a lot of fish. It's our own style." "Natural is still what most people want, very clean and very true flavors. You can impress with a really glorious presentation, but where they will come back over and over is where the food really speaks."
"And that is really the philosophy that carries Cucina, Dahl, Pisa, and Mariposa. No matter what the food is, you can tell you’re in one of my restaurants because the flavors are all there. They’re vibrant, they're not overly fussy. I think Mariposa could become kind of a landmark here and I’m very proud of that. If the food is equal to the energy of the atmosphere and environment, truly, potentially, it could be one of the great restaurants of Arizona."
Mariposa Latin Inspired Grill is located at 700 AZ-89A, Sedona, AZ 86336. It is open 7 days a week for lunch and dinner, 11:30 AM–2:30 PM, and 4–9 PM. Call (928) 862-4444 for reservations.
