Pointe Hilton Squaw Peak Resort - Rico's American Grill and Hole-in-The-Wall

June 16, 2015 / Christina Barrueta

Entrance to Rico's American Grill at Pointe Hilton Squaw Peak

Last night, I joined fellow media professionals as we were invited to meet the new Executive Chef at Pointe Hilton Squaw Peak's two restaurants - Rico’s American Grill and Hole-In-The-Wall. This beautiful all-suite resort takes its name from nearby Squaw Peak and its location at the base of the Phoenix Mountain Preserve. In January of this year, Executive Chef Rebecca Tillman, an Arizona native, became the new Executive Chef of the property. We stepped into Rico's - a bright and airy restaurant that serves breakfast, lunch, and dinner - and were greeted with a refreshing tray of Pomegranate Punch cocktails made with Grey Goose vodka, cane syrup, lemon, POM, pineapple, and ginger ale. I had a chance to chat with Chef Rebecca (whose resume includes the Arizona Biltmore Resort & Spa in Phoenix, Destination Kohler in Wisconsin, and The Biltmore Estate in Asheville, NC) about her locally-sourced and seasonal focus to the menu as we sampled a few of her delicious dishes. We were also introduced to Resort General Manager Jon, who recently moved from Hawaii, as he told us about some of the changes, including a new vegetable garden, and why he's excited to join the team.

Next, we were escorted to their second restaurant. The resort grounds were described to us on our golf cart journey - 563 suites, 48,000 square feet of meeting and social event space, and a four-acre water park for family fun - as we pulled up to theirsouthwestern-themed BBQ restaurant, Hole-in-The-Wall. I had been to Rico's a couple of years ago, but this tucked-away secret was new to me. There was no mistaking what's on the menu as we passed by the smokers at the entrance of this restaurant that was once a 1940s ranch house. Here, as we moseyed up to the bar, we were welcomed by Chris as he mixed up cocktails, including a Moonshine Beer Crawl with blackberry moonshine, lemonade, strawberry and Blue Moon beer. Snacking on chopped brisket sliders with crispy onions and fried green tomato BLTs with pimento cheese, I had a chance to talk to Senior Sous Chef Shaun Rago about the menu, his bbq tips, and the peppers and tomatoes he is growing on site.

Thanks you to Chef Tillman, Chef Rago, Chris, Jon, Robert, Tami, Barbara, and Tessa for a great introduction. Looking forward to a return visit!