Sipping a glass of white wine on the shaded patio at René at Tlaquepaque is one of the best things about summer in Sedona. The bistro-style tables are clad in white linens and topped with fresh flowers and twinkling candles. A red-carpet runway leads into the charming wine bar and restaurant. Nearby, a fountain trickles and birds call to each other. It’s an intimate, relaxing experience, one that invites you to linger over lunch or dinner. And it perfectly complements Executive Chef Walter Paulson’s French Continental cuisine. It’s no wonder the restaurant has been a destination since it opened in 1977.
We have a habit of starting all of our meals at René’s with the escargot, arguably the best in northern Arizona. The appetizer features six snails swimming in a buttery garlic sauce and served with crostinis. During our most recent visit, we spotted a new addition to the menu: Tenderloin of Antelope. The seared, medium-rare pieces of antelope are topped with a whiskey-juniper-berry sauce and served with mashed potatoes. We assumed the antelope would be gamey, but we were mistaken. It melted in our mouths filet mignon style and became an instant classic – think traditional French cooking melded with the adventurous spirit of the Southwest. Speaking of classics, it’s hard to skip the Roasted Duck when you dine at René’s, and we didn’t. Two duck legs are topped with a sundried-cherry sauce and served with an unforgettable wild-rice-and-mushroom cake. The duck is moist and the skin crisp. Both dishes also came with steamed carrots and asparagus. A glass of Michel Chapoutier Bila-Haut Rouge Côte du Roussillon made the meal that much better. (René’s has won numerous awards of excellence from Wine Spectator.)
Desserts are made in house or, in our case, tableside. The Crêpes Suzette for Two features six delicate crêpes flambéed with fresh orange and lemon juice, orange zest and butter. The crêpes are served with a scoop of vanilla-bean gelato. Though we were already full, we completely polished off our plates. It’s a show-stopping yet elegant way to end your night at René’s. – Erika Ayn Finch. Photo by Deb Weinkauff.
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