Travel Bag Bites: January 2018

Craig OuthierJanuary 29, 2018
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O’Dowd in Effect
Chef Michael O’Dowd’s reconceived menu at Cress on Oak Creek at L’Auberge de Sedona is finally live. Known as one of the Valley’s most innovative chefs during his decade-long tenure at the Native American dining legend Kai, O’Dowd has been busy in his food lab since joining the storied resort in spring 2017. Sample dishes from the new menu: marcona almond dusted sweetbreads with Crow’s Dairy goat cheese and burnt pineapple; and a “water and earth” buffalo/ahi tartar with quail egg and saguaro blossom sap. Yes, please.

Canyon Pride
As if we needed another reason to love our state’s signature geological marvel… TripAdvisor named Arizona’s Grand Canyon South Rim the No. 1 top U.S. attraction for the fall. The ranking was based on a 45 percent year-over-year rise in online search activity. No. 2 on the list: Ryman Auditorium in Nashville. Huh?

New in the LV
Vegas visitors will have a few more baubles to play with at conjoined luxury resorts The Venetian and The Palazzo this winter. Rosina, a new craft cocktail lounge, should bookend nicely with the more Red Bull-y Tao nightclub; while Black Tap Craft Burgers & Beer will cater to omnivores with wagyu patties and “viral milkshakes.” We hope that doesn’t mean a scoop of Zika.


Amped for Glamp
California’s Big Sur is back on the field after access to the coastal redwood region was choked-off last winter due to destructive mudslides. Also reopening: Ventana Big Sur, the iconic forest resort that used the downtime to undergo a facelift, and add 15 safari-style tents with “luxe amenities,” including a bath house.


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