06/13/06

Walk softly, and carry a little stick at one of the Valley's most unique, high-end resort dining rooms.

by Contributor

In Short
This eloquent restaurant remains true to its Southwestern roots. The ceiling of the semi-circular main room is crafted from Ocotillo branches (called latilla, which means "little sticks" in Spanish), while gently curving walls--accented here and there with Native-American weavings--gleam with desert white-wash. The effect is vaguely reminiscent of a Native-American hogan. Stand-out entrees include pan-seared sea bass served with shrimp and sweet corn potstickers in lemon beurre blanc and Italian Cowboy veal chop garnished with Sicilian green olives, peppercorns, and artichoke hearts.

• Pros: delicate, sweet cuisine