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Sedona’s Amara Resort and Spa Announces the Opening of new “Cal-Ital” Restaurant Hundred Rox
Amara Resort and Spa, named one of the 2008 world’s best places to stay by Conde Nast Traveler’s Gold List, has opened a new sleek restaurant, Hundred Rox, which touts a sophisticated Cal-Ital inspired menu that incorporates an exciting selection of savory Italian dishes with an infusion of California cuisine.
Inspired by Sedona’s majestic Red Rocks setting, Hundred Rox offers some of the best Cal-Ital dishes in the Southwest, including pasta, fish, and veal as well as a selection of sumptuous desserts and an impressive wine list boasting eclectic vintages spanning the globe. Hundred Rox’s gourmet menu is further enhanced by the nearby breathtaking views of Sedona’s magnificent Red Rocks that can be enjoyed while dining al fresco.
“This is a very exciting time for Amara Resort and Spa,” says General Manager Joe Mottershead. “Hundred Rox is the first restaurant in Sedona to offer a modern fusion of Italian and California inspired cuisine that will appeal both to epicureans, to the fashionable younger set, to families, as well as to the more relaxed guests living in and traveling through Sedona.”
The Hundred Rox menu is designed by Chef David Schmidt who has created extraordinary cuisine for some of the most acclaimed restaurants in Arizona, including T. Cook’s at the Royal Palms in Phoenix, Michaels at the Citadel in Scottsdale, and Pointe Hilton Squaw Peak Resort. In addition to a delectable dinner menu, Hundred Rox offers guests simple and delicious breakfast and lunch choices. Hundred Rox also touts one of only seven Level II advanced sommeliers in the state of Arizona.
Chef Schmidt changes the menu seasonally to capture the best of each season, featuring some organic offerings and vegetarian options. “I like to use local vendors for fresh produce when possible. For Hundred Rox, I am incorporating fresh tomatoes, juicy peaches, and other fruits into our Cal-Ital inspired menu. I’ve always had an interest in the foods of Italy and enjoy bringing some of the old world favorites into our menu items with new techniques, giving them a much more modern flair.”
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