We were excited when we heard that Chef Mercer Mohr was taking over as chef at the recently rebranded Wilde Resort and Spa in West Sedona. We’ve been enjoying Mercer’s stellar cuisine for years, and his latest venture, Rascal, is another dining gem in his restaurant portfolio. The bar area now features a bright green ceiling and pink wall underneath the bar that made for a fun setting.
We can never resist bread service. So we started dinner with the Hot Flakey Rolls. These aptly named warm croissants were easy to tear and complemented well by the tangy whipped citrus butter and orange marmalade. The menu features many gluten-free, vegetarian and vegan options. We ordered the colorful White Bean Hummus that was served bento-box style with tabbouleh salad, fresh mint, extra virgin olive oil, chili spice, cucumber, carrots, celery, marinated olives and grilled pita bread. This appetizer made for a hearty and healthy start to our meal. We just had to try the creative Ahi Tuna Nachos. We delighted in every scoop of this chilled cold dish featuring a delightful, texture rich mix of ahi tuna tartar, fresh ginger, mango, shallots, green onions, ponzu, sesame, avocado, jalapeno, wasabi and Sriracha crème that was served with crispy spiced wonton chips.
For our next course, we devoured for the hearty and rich Plum Tomato Soup that warmed us up on a chilly day. Don’t miss this dish that’s garnished with sweet basil pesto. Our Baja Fish Tacos were crispy, spicy and texture-rich. For our other main course, we had to try out the Crispy Fried Chicken. The chicken was perfectly fried, crispy and tender. The meat inside was moist and fell off the bone. This main dish was also served with spicy jalapeno coleslaw, a cup of soup and a honey butter biscuit. As with all Mercer’s restaurants, Rascal also has a great dog menu. To end our meal, we had a rich slice of Ms. Beverly’s Carrot Cake served with a scoop of vanilla bean ice cream. Each bite was worth savoring, like this new restaurant. − A Sedona Foodie
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