Latin Fusion Fare Reigns at Renata's Hearth
Phoenix, Ariz. - Renata's Hearth offers a vibrant Latin culinary adventure, transporting diners on a journey through smoke-infused flavors and regional specialties. The menu boasts a diverse selection, ranging from Mexican ceviches to Basque sandwiches, Argentine salads, and Chilean sea bass.
The restaurant's ambiance evokes a Southwestern aesthetic with Frank Lloyd Wright-inspired Art Deco tile work, brown leather banquettes, and subtle southwestern patterns. The name "Renata," meaning "born again," embodies the spirit of Arizona, further reflected in the cuisine executed by Chef Victor Davila III.
Dishes highlight fire and smoke cooking techniques, showcasing the essence of the hearth. Highlights from a recent visit include:
Charred Spanish Octopus a la Veracruz served with patatas bravas, San Marzano tomato, olives, and cipollini onion.
Caledonian Blue Shrimp a la Plancha drizzled with a smoked tomato sauce.
Basque Sandwich Bites featuring Jamón Ibérico, Manchego cheese, truffle oil, and polenta fries.
Roasted Chilean Seabass accompanied by mole verde, Peruvian rice, and pickled Fresno peppers.
Crispy Smashed Potatoes with mole negro, Cotija cheese, and romesco sauce.
Warm Fava Beans with Serrano-oregano butter and Hen of the Woods mushrooms.
Tomahawk steak infused with Oaxacan flavors, served family-style with warm tortillas, verde, roja, chipotle, and cashew salsas.
For the indecisive cocktail enthusiast, Renata's Hearth offers a "Cocktail Flight," allowing guests to sample several beautifully crafted drinks in smaller portions. Some standouts include:
Los Muertos: Serrano-infused blanco tequila, activated charcoal, agave nectar, lime juice, black lava salt, and smoke.
Burnt Paloma: Mezcal, grapefruit juice, Pampelmousse liqueur, club soda, smoked chile salt, and charred grapefruit.
Margarita Verde: Mezcal, Ancho Reyes Verde liqueur, cilantro, and lime.
Cactus Blossom: Blanco tequila, prickly pear, Chreau aloe liqueur, and lime.
Pequena Pera: Reposado tequila, spiced pear liqueur, apple, ginger, and Rioja wine.
