Arizona’s L’Auberge de Sedona recently unveiled its multimillion-dollar renovation that includes several new restauarant concepts: Cress on Oak Creek, Etch Kitchen & Bar and 89Agave Cantina.
Located outdoors and just steps above the banks of Oak Creek, Cress offers a fine-dining experience featuring a constantly changing, prix fixe dinner menu. Led by Executive Chef Rochelle Daniel, the menu is infused with ingredients foraged from the property’s natural environment, such as watercress, rosemary and mesquite.
Etch Kitchen & Bar aims to serve approachable cuisine in a setting designed to bring the outdoors, indoors. In conjunction with the resort’s new artist-in-residency program, L’Auberge de Sedona commissioned local Goldenstein Gallery craftsman, sculptor and mixed media artist Cheston Trammel to create a custom bar top for Etch. Trammel used wood from an over 1,200-year-old native alligator juniper tree for the bar top, which features intricate grain patterns and has more than 75 inlays of copper, azurite and sturquoise. The Etch menu consists of sharable items and small plates, as well as hardier dishes.
In addition to the two new creekside concepts, the resort introduced 89Agave Cantina, located just above the resort. The restaurant serves Sonoran-style Mexican food and tequila cocktails. Other resort updates include a redesign of guest cottages, lobby and reception areas.
//