Acclaimed Chef and Restaurateur Richard Blais Opens La Zozzona

Blais’ debut restaurant concept in Arizona serves as his love letter to Italy

 Scottsdale, AZ - (PRESS RELEASE) La Zozzona, the newest restaurant from acclaimed chef and restaurateur Richard Blais, opens in Scottsdale [Grand Hyatt Scottsdale Resort, 7500 E Doubletree Ranch Rd, Scottsdale, AZ]. This is the James Beard Award-nominated cookbook author and beloved TV personality’s first restaurant in Arizona, which translates to messy delicious in Italian, where he offers a menu inspired by his extensive travels throughout the cities and countryside of Italy, with a selection of housemade pastas influenced by the trattorias of Rome, wood-fired steaks that pay homage to Florence and Tuscany, and more. The beverage program features cocktails that highlight Italian flavors and ingredients, along with an extensive selection of Italian and rare wines. Designed by Wimbly Interiors, the 183 seat restaurant boasts a minimalist and modern design with antique touches, anchored by an open kitchen.   

THE TEAM: Chef Blais began his culinary career training under some of the world’s most illustrious chefs, including Chef Thomas Keller at The French Laundry, Chef Daniel Boulud at his flagship Restaurant Daniel, and Ferran Adrià at El Bulli. His wildly creative approach to cooking led to the establishment of Trail Blais, a culinary consulting group that has designed and launched popular restaurants across the country including Ember & Rye in Carlsbad, CA, and Four Flamingos in Orlando, FL, with the Xenia Group and Hyatt Hotels. Richard is also widely recognized from Bravo’s Top Chef Series as the winner of the inaugural Top Chef All-Stars. He is the author of three cookbooks, Try This At Home, So Good, and Plant Forward, and currently co-stars alongside Gordon Ramsay on FOX’s Next Level Chef. Chef Blais has partnered with Grand Hyatt Scottsdale resort on all of their food and beverage concepts at the property, including Tiki Taka, the Japanese and Spanish tapas bar, Mesa Centrale, a Southwestern grill, and Grand Vista Lounge.  

FOOD MENU: La Zozzona highlights Chef Blais’ innovative and playful take on Italian cuisine, and the menu nods to both traditional cooking and modern takes on classic dishes. The menu begins with Cicchetti, including Housemade Crispy Mozzarella; and Stuffed Clams with pancetta and artichoke, and a dedicated Burrata section, with options including Basil Pesto or Millionaire Style with lobster and caviar. Pastas at La Zozzona include both those made daily in-house, as well as dried pastas imported from Italy, such as Chef Blais’ signature Rigatoni ‘Alla Zozzona’ with guanciale, sausage, tomato, chili, and pecorino romano; Lobster Raviolo with cherry tomato, ricotta, lemon, and basil; and Cavatelli with cavolo nero, chestnut cream, and black truffle. Cuts and Catches pay homage to the steak preparations of Tuscany and the seafood found on the Italian coasts, including a Pancetta Wrapped Filet of Beef with Barolo demi-glace and gorgonzola fonduta; Neptune Swordfish Chop with Sicilian olives, cherry tomatoes, and capers; and a Bistecca Fiorentina that serves 3-5, featuring a Prime beef porterhouse brushed with rosemary and sage. Accompaniments include Vegetables such as French Fries ‘Alfredo’; Romanesco Cauliflower; and Cannellini Beans with spicy sausage; and Condimentos including Bone Marrow Parmesan and Royal Osetra Caviar are also available. Desserts such as Tableside Tiramisu and Hazelnut Chocolate Cake round out the menu.  

BEVERAGE: La Zozzona’s cocktail program complements the menu by spotlighting Italian flavors and ingredients, alongside an in-depth wine list that highlights Italy’s most renowned wine regions. Cocktails include Basilic Grand with vodka, Lillet Blanc, basil, lime, almond bitters, and a housemade Lillet-balsamic foam; Amalfi Margarita with El Tesoro reposado GHS private barrel, which is exclusively available at Grand Hyatt Scottsdale Resort, limoncello, simple syrup, salt, and lemon; Smoked Old Fashioned with wagyu washed buffalo trace GHS private barrel demerara, walnut bitters, and smoked with cherry wood tableside. A variety of negronis are available, such as the Oaxaca Negroni with mezcal, carpano bitters, creme de mure, casals, and grapefruit bitters, as well as two Messy martinis including the Vodka Zozzona Martini with mozzarella washed vodka, pomelo, onion, and smoked salt; or Gin Zozzona with goat cheese washed gin mare, cherry tomato and simple syrup; and an option for Extra Messy with 5 grams of osetra caviar.  The wine program showcases renowned winemakers from around the world, predominantly Italy, and a selection of Coravin Rare Wines by the glass, which are typically only available by the bottle, including Domaine Faiveley Bienvenues Grand Cru, Dom Pérignon, and Opus One. There are also several Italian and local Arizona-brewed beers, and N/A options.  

DESIGN: Designed by Wimberly Interiors, La Zozzona boasts a minimalist and modern design with antique touches prevalent throughout the space, such as a Cicchetti cart that is pushed around the restaurant serving dishes from the Cicchetti portion of the menu. The lounge-style bar greets guests as they enter the restaurant, with plush couch seating. An open kitchen anchors the restaurant, with a direct view of the chef team making handmade pasta, surrounded by a patterned tile floor in the dining room, marble tables with gold accents, green leather banquettes, and pendant lighting. Lush greenery is featured throughout the restaurant. There is a private dining room that seats 12, and a Chef’s Table looking into the kitchen that seats 10.  

ADDITIONAL INFORMATION: La Zozzona is open daily from 5pm-10pm. Reservations are available on OpenTable. For more details, visit La Zozzona’s website and follow along on Instagram @lazozzona.