At the Arizona Biltmore, Renata’s Hearth shares the story of a mythical adventurer who defies expectations and challenges traditions. Renata’s spirit is channeled through the resort’s fine dining restaurant and its hearth, which combines the elements of smoke and fire with bold flavors and vibrant ingredients.
It’s an ethos embraced by chef de cuisine Daniel Weber, a Kansas native with experience in top kitchens across the country, who has discovered a newfound passion. “When I came to Arizona, I didn’t really know much about the region,” he admits, “but learning new things and facing new challenges is how one progresses in their career.” And it was this very unfamiliarity that fueled his creativity. “Even though it was my first time with a Latin-focused menu, I’ve always loved Mexican food and its bold and spicy flavors,” Weber shares. “Working here has been an even better fit than I ever thought it was going to be.”
This approach is evident in Renata’s Hearth’s latest menu debut, which strikes a delicious balance between popular favorites and new creations. While Mexico’s rich culinary heritage forms the backbone of the menu, Weber skillfully weaves in influences from Spain and Central and South America. “Latin is a very large window of opportunity,” he explains as he describes Peruvian and Brazilian dishes he loves and ticks off favorite ingredients such as lime, dried chiles, habanero peppers, and aji amarillo.
Diners might start their culinary journey with crispy coxinha (Brazilian smoked chicken croquettes), snow crab claws gilded with jalapeño brown butter and Marcona almond crumble, or sea bass and blue crab ceviche bathed in passion fruit leche de tigre. “The ceviche will be on the menu for a long time because it’s been such a success,” says Weber. “We took it to the Taste of the Biltmore, USA Today Wine and Food, and the Devour food festivals and it was a big hit. We use colossal blue crab legs, pineapple, cucumbers, pepitas, pimentón oil, and habanero for some heat, so the dish is really vibrant and colorful.”
Craving some surf and turf? Order the Caledonian prawns enrobed in a rich smoked tomato sauce. Or, sink your teeth into the Wagyu NY strip steak encrusted in an umami-rich medley of dried mushrooms, coffee, habanero chile, and brown sugar. Main courses like Pollo Pibil showcase Weber’s use of traditional techniques combined with his own creative flair. “We brine a half chicken for 24 hours, then apply a homemade achiote rub with annatto seeds, lime, garlic, vinegar, and a little habanero,” Weber explains with evident passion for the process. “We let that marinate overnight, grill it, finish it in the oven for a nice crust, and serve it with guasacaca, a Venezuelan avocado salsa.”
Among the menu’s newest additions is Weber’s spin on moqueca, a Brazilian seafood stew. His prawn and seabass version is sprinkled with a distinctive take on farofa (traditionally toasted cassava flour) blending brown butter, panko, smoked cashews, and sesame seeds. And you’ll be just as wowed with its presentation in a covered cast iron crock. When the lid is lifted, smoke billows, setting the stage for a tableside pour of fragrant coconut-tomato broth.
But don’t forget to save room for indulgent desserts like the street corn panna cotta. “It was put together by our pastry chef and it’s so unique and flavorful,” describes Weber. “There are brown butter cake croutons, chipotle-lime meringues, micro marigolds, and a chocolate garnish. When I think about the story of Renata and making our own path, I think this dessert embodies that. Whenever anybody orders it, they’re blown away.”
The elevated experience at Renata’s Hearth extends beyond food, with a wine list and cocktail program that’s equally impressive. Latin-inspired libations complement the menu, including El Matador, a bold margarita with a split base of tequila and habanero-infused mezcal sweetened with hibiscus and pomegranate syrups and rimmed with black lava salt. The vibrant Cantarito is a union of blanco tequila with tropical pineapple and citrus garnished with Chamoy and the chile-lime punch of Tajin. For a sophisticated, smoky-sweet experience, the seductive Pica Fresa marries reposado tequila with Aperol, charred strawberries and spiced honey.
Weber’s passion extends beyond the kitchen and into the heart of his team. He’s quick to emphasize the importance of collaboration and shared creativity in Renata’s Hearth’s success. “It’s important to utilize your team’s creativity and knowledge,” Weber explains. “My team is full of great ideas and sharing those keeps them invested in what we’re doing. The people we have around me have really helped us get to where we are now at Renata’s.”
written by: christina barrueta | photographed by: luke irvin
renata’s hearth: 2400 east missouri ave, phoenix, az 85016
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