New Menu at Rise Uptown
Rise Uptown Hotel Debuts New Sonoran-Style Food Menus and Food & Beverage Director
Enjoy chef-crafted tacos on from-scratch tortillas, spicy ceviche and fried-to-order churros at the poolside Lylo Swim Club
(Phoenix - PRESS RELEASE) – Now available, Rise Uptown Hotel has rolled out an all-new Sonoran-style food menu at the on-site restaurant at this popular boutique hotel in the heart of Phoenix. Offered at the poolside paradise, Lylo Swim Club, this new food menu features shareable starters, including a Guacamole Trio, Carne Asada Fries and Shrimp Aquachile Verde. Plus, for those seeking a heartier lunch or dinner, the menu now also offers entrées, such as Skirt Steak and Shrimp A La Diabla served on the stylish outdoor dining deck brimming with colorful tables and verdant landscaping. The signature item is undoubtedly the selection of five different tacos, including Carnitas braised with pure sugar cane Coca-Cola and oranges, and tender, flavorful Chicken Tinga slow simmered with tomatoes, onions, garlic and chipotle, all served with yellow corn tortillas (there’s even a blue corn tortilla made just for Mushroom Quesadillas).
Handcrafted by Rise Uptown’s Food & Beverage Director, Greg Zanotti, who also led the creation of Lylo’s original Japanese-Hawaiian menu, the new Sonoran-style menu was inspired by the both hotel guests and the neighborhood’s desire for more expansive, substantial dining options. “Whether someone’s been travelling all day, or just wants something hearty they can really sink their teeth into, we wanted to expand the menu, while keeping the same extensive menu of craft cocktails and poolside drinks we’re known for.”
To Zanotti, it’s all about the details, such as putting as much care into the side dish as the main dish. ‘We’ve all been to those restaurants, where they have spectacular meats but the sides are awful. So, when you get our Carnitas Plate, the side of pinto beans is brined, then gently braised in park jus to perfection, and the rice is cooked with chicken bouillon and cilantro for that perfect texture and flavor.” And the same care has gone into something as simple as Chips & Salsa. “We experimented with different white and yellow corn blends for the chips, and different thicknesses until we found the perfect texture that’s still dip-able but thin. Light and crispy is great until you dip it and it breaks off in the salsa bowl. And our house-made red and green salsas are opposite of what you typically see, with raw ingredients in the red, and the green is usually made with roasted or even charred tomatillos because they can be a little bitter. We reversed that where the red is cooked with lots of individual roasted ingredients, and the green is raw, but we use a little avocado to cut the bitterness of the tomatillos and add some creaminess.”
Finally, Lylo has added its first dessert to the menu, fried-to-order Churros rolled in cinnamon and sugar and with a spiced horchata dipping sauce.
Rise Uptown Hotel is located at 400 W. Camelback Road in Phoenix.