Renata’s Hearth – The ‘Hearth’ and Soul of Arizona Biltmore Delights all the Senses

By Lynette Carrington

For nearly 100 years, Arizona Biltmore has offered travelers near and far an exceptionally elegant and uniquely Arizona experience. A recently completed $70 million renovation completed at Arizona Biltmore has upgraded and refreshed the iconic property and part of that new renovation includes Renata’s Hearth, a signature restaurant that suits the property perfectly. 

Photo by Lynette Carrington

The restaurant is beautifully appointed and lends itself aesthetically to the Frank Lloyd Wright designs that permeate the entire property. Renata means “re-birth” in Spanish and the meaning behind the name fits this concept perfectly. There is beautiful Spanish themed photography throughout the restaurant that might suggest that Renata is an actual person, but it is a mindset and culinary celebration of Latin flavors that celebrates fire and the hearth. 

To kick off the Latin infused meal, inspired appetizers include salsas, chips and chicharron, jamon iberico, a selection of Spanish cured meats and cheeses or guacamole. This version of guacamole boasts velvety Hass avocados, charred tomato, red onion, cilantro, a crumble of cotija cheese and lime. It is the perfect introduction to the menu that includes distinctive recipes that often incorporate smoke and low-level spice. 

Entrees enter another realm of smoky with Renata’s Pozole Blanco, Bounty of the Garden “Tlacoyo,” the 10 oz. Wagyu New York Steak, Roasted Chilean Sea Bass or the Grilled Ora King Salmon. The salmon was a standout with a zesty gazpacho and a black bean and corn salad.  

Photo By Lynnette Carrington

One section of the menu entitled “For The Table” includes some more generously proportioned entrees that are perfect for two or more to share and further showcase the Latin menu inspirations that chef at Renata’s Hearth, Jose Figueroa Ortega has brilliantly orchestrated to honor his Hispanic heritage.

The Mesquite Smoked Whole Jidori Chicken is a treat for the whole table. The Shrimp, Chorizo and Clam Boil puts a Southern twist into the menu, ad the ole Negro-Rubbed Smoked Wagyu Brisket is one of the finest entrees on the Renata’s Hearth Menu. This version of brisket is bold in flavor and accompanied by salsa verde, avocado and field greens with red wine vinaigrette. The Roasted Chilean Sea Bass is also a departure from what you might find at other restaurants with a smooth mole verde sauce, pickled Fresno peppers and Peruvian rice. 

One dessert hat is one of the most creative and tasty desserts in the entire Valley is the Charred Pineapple Crème Caramel. This delightful ending to a Latin feast is a beautiful presentation of evaporated goat milk, grilled pineapple and sweetened condensed milk that is both sweet and slightly savory. 

If you are more of a traditionalist, you certainly can’t go wrong with Renata’s Churros that are piloncillo-cinnamon dusted and served with margarita crema. 

Photo By Lynette Carrington

The service at Renata’s Hearth is outstanding, as expected. If you are new to Latin cuisine the enthusiastic servers will guide you into a culinary tour of some of the finest dishes available in Phoenix. When your Latin dinner experience is complete, don’tmiss a walk around the gorgeous new pools just beyond the doors of the restaurant. For additional information, visit