Broome & Orchard is the latest restaurant from The Shugrue family, the folks behind The Vault and La Vecina. The restaurant is housed in the former Sound Bites Grill location and features stunning red rock views inside and out. Views aside, the interior’s decor is equally captivating. Broome & Orchard feels like a sleek city lounge. Think a marble bar, wood on the walls, plush brown leather booths and carefully placed lights.
Menu-wise, look forward to elevated American fare. On our first visit, we just had to order the Tuna Crispy Rice. We couldn’t get enough of the savory, umami-rich appetizer featuring black sesame tuna, avocado, kimchi aioli, shoyu tare and cilantro all layered on top of crunchy, fried rice. The raw bar offerings are impressive. Next up, we tried out the Jalapeno Hummus. We enjoyed this spicy take on this appetizer, which was served with naan and topped with cilantro, olive oil and sumac. Our decadent entrees did not disappoint. The French Onion Mac was downright dreamy. This upscale take on mac ‘n cheese featured campanelle pasta topped with a decadent combination of white cheddar and gruyere cheeses, sourdough breadcrumbs, grilled onions and bright chives. The Filet Mignon – easily one of the most tender cuts we’ve ever had – featured fresh chimichurri and was served with roasted potatoes, whipped cauliflower and vermouth shallots. The cocktail menu here is also of some note. For our latest visit, we sipped on the non-alcoholic version of the refreshing and light Watermelon Agua Fresca.
We’re quite fond of brunch, and the offerings here are excellent. The hearty and decadent B&O Benedict featured a buttermilk biscuit, maple-glazed pork belly and a poached egg you’ll likely enjoy piercing with a fork as the yolk runs out. The entire dish was topped with a heat-infused chipotle Hollandaise that made for one surprising Southwestern twist. Being a New York-inspired joint, we just had to finish off a meal here with a slice of Cheesecake. The rich dessert featured apple cinnamon caramel, oatmeal crumble and candied pecans for a satisfying end. − A Sedona Foodie
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