The Canopy by Hilton Scottsdale Old Town debuted October 1, with the distinction of being the first hotel to open in Old Town in more than a decade. Located at the northeast corner of First Street and Marshall Way, the hotel boasts 177 rooms, 2,000 square feet of meeting space and two dining venues – all day dining at Cobre Kitchen + Cocktails and the Outrider Rooftop Lounge, featuring “posh plates” and locally inspired craft cocktails.
Both restaurants are under the direction of Patrick Gaudet, a Valley chef whose most recent gig was at The Boulders, overseeing Palo Verde and other outlets at the Carefree resort. When devising Cobre Kitchen’s menu, Gaudet took the surrounding restaurants into consideration. “We’re near Buca de Beppo, Ra Sushi and Grimaldi’s,” he says, noting that he didn’t want to duplicate anything they offered. Instead, Cobre Kitchen is designed as an American brasserie with a Southwestern flair.
The hotel and restaurant have been open less than two months, but there are already clear winners on the menu: tepary bean hummus, made with local Ramona Farms tepary beans, pork tacos and house-made guacamole. Gaudet is using local produce when available and as many local products as possible, including Mama Lola’s Tortillas, Frites Street french fries and the aforementioned Ramona Farms tepary beans.
While the seven-story hotel attracts many out-of-town visitors, Gaudet invites locals to check out the restaurants and rooftop bar. He’s building a local following of “regulars” who come into the restaurant for breakfast and lunch and frequent the open-air Outrider Rooftop Lounge for drinks, snacks and the amazing view of Scottsdale and Camelback Mountain. “We’re really trying to build a local atmosphere.”
