We’ve been anticipating Flagstaff’s Atria for a while now. Helmed by noted Chef Rochelle Daniel – she served as the executive chef for L’Auberge de Sedona and opened Cress on Oak Creek – Atria aims to showcase the natural bounty of Arizona with seasonal, modern American fare. Inside, the restaurant is contemporary, light-filled and features an open kitchen where you can watch the chefs work. We appreciated the gleaming white bar with lighting underneath that softly glowed within the restaurant.
The overall food and drink menu felt upscale, yet approachable. Craft cocktails here are of some note. To kick things off, we ordered The Honey Bee – made with Bombay Sapphire, chamomile-infused honey, chamomile fennel bitters, lemon and egg white – tasted refreshing, frothy and sweet. We paired our drinks with Coal Roasted Beets. Served with whipped ricotta, herb oil, tahini dressing and candied pepitas, each bite was a dynamic mix of spicy and sweet. We appreciated just how Arizona this dish was. The grilled oysters we devoured were fresh and served with a delightful mix of chorizo, lemon, parsley and bread crumbs. Lastly, the house-made Atria bread tasted crispy and fresh. When topped with the restaurant’s seasoned butter, the bread made for a light and tasty appetizer. We loved how everything was plated – with every detail and accoutrement carefully curated.
For one of our entrées, we opted for the Smoked Short Rib. This short rib was tender and seasoned just right. The meat was served with celeriac, roasted onion and a rich and flavorful Bordelaise sauce we couldn’t get enough of. We also enjoyed the Faroe Island Salmon. The fish was paired with peanut potato, leek, smoked salmon roe and a rich, herbaceous Béarnaise sauce. We finished our meal with a decadent Cappuccino Pot de Crème that was complemented by hazelnut and sweet Chantilly cream. Our final course was creamy, flavor-packed and the perfect way to finish a perfect meal. − A Flagstaff Foodie
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