By Lynette Carrington
With a dreamy new look and a signature restaurant, The Scott Resort & Spa is completing its resort renovations.
The remodel exudes a classic Havana vibe with a dash of old New Orleans incorporated for style. The eatery, The Canal Club, brings new life to classic dishes, utilizing fresh ingredients in a romantic and engaging setting that will have guests celebrating Cuba.
The lobby takes guests away to an island paradise with tropical breezes, where men sit with their cocktails and play chess, while tipping their hats to the ladies who ventured to their beach cabanas. Try it.
The beverage program at The Scott has been carefully curated by beverage master, Jackson Donahue, who says playfully, “If it’s liquid and it’s in the hotel, I develop it.” For example, the sunset limited cocktail was a refreshing island-inspired drink with rum, Plymouth gin, aperitif, Brazil nut, orange, grapefruit and pineapple.
The Canal Club cuisine
Chef de cuisine Chris Castro has been with the property, formerly FireSky Resort, more than a year.
“I was brought in post-renovation to develop the menu,” he says.
“That’s what I did for a good six months during the summer of 2017. I worked on recipes, developed menus, did tastings with the owner and worked to get the menu just right.”
After dining at The Canal Club, it is clear Castro got the menu direction down perfectly. The Cabana Club boasts a focused menu with an appealing collection of noshes and entrees that indulges in the Cuban-themed experience, with a dash of Latin America.
For starters, try the ceviche with rockfish, jicama and tajin with plantain chips and blue corn chips. Another appetizer was the inventive plantain fritters with black bean puree and cotija cheese. The ceviche was cold, fresh and perfectly complemented the twist of crisp plantains.
“There’s been a nice evolution since we’ve opened. We’ve been adapting the menu according to guest’s feedback and to what seasonal local ingredients are available,” Castro explains.
A suggested entrée is the pollo al horno, a grilled chicken thigh with black beans and rice served with a crisp green salad. It was tender, juicy and the lightly seasoned black beans provided a nice texture. The paella de vegetales can be mixed with generously sized shrimp. It’s one of the best entrées in the Valley. This paella included saffron rice, leek sofrito, roasted vegetables and a dash of peas simmered into a tomato broth. The entrée was great with vegetables only, but guests are welcome to add a protein. Other entrees included the crispy skinned salmon and the spiced gaucho steak.
The Scott Resort & Spa and The Canal Club, 4925 N. Scottsdale Road, Scottsdale, 800.528.7867, thescottresort.com.
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