Named after the willow trees on property at the Poco Diablo Resort, the new Willows Kitchen & Wine Bar is part of the hotel’s $22 million renovation. Zagat award-winning Executive Chef Evan Campbell’s menu is filled with eclectic new American cuisine with southwestern influence. The contemporary light-filled restaurant features a 12-seater bar with a gleaming white counter, a handful of tables outfitted with bright orange chairs and expansive windows that show off Sedona’s red rocks.
For breakfast in the morning, we loved noshing on the savoy and sweet Lemon Ricotta Pancakes. The fluffy pancakes were perfectly complemented by thick maple and blueberry syrup. The dinner menu is a delightful mix of small plates, flatbread, sides and hearty entrees. We started with the Firecracker Shrimp Wraps. A piece of bibb lettuce was topped with signature crispy shrimp, pico de gallo and drizzled with hot and spicy Sriracha cream sauce was a flavorful and light appetizer to kick off our dinner. We also feasted on the Ahi Tuna Tacos served on a crispy wonton shell topped with charred avocado, pickled pepper salsa and micro cilantro. This colorful and fresh plate was light, crunchy and seasoned just right.
Next, we moved on to the Artichoke Flatbread served with grilled baby artichoke, shaved red onion, baby arugula, goat cheese and artfully drizzled with aged balsamic. The goat cheese was tempered by the balsamic, making for a delightful combination. Dough is made in-house with yogurt to give it some fat content and had a crisp finish to it. Our meal concluded with a Bone In Beef Short Rib served with red pickled cabbage. The meat was tender and juicy. Likewise, our steak was perfectly seasoned and easily one of the best we’ve ever had. Being in the Verde Valley, we loved seeing Arizona wines on the menu. The wine list was rounded out by old and new world wines. Overall, the Willows’ chef has designed a creative menu that is a welcome, fresh addition to Sedona’s dining scene. − A Sedona Foodie
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