“Tía Carmen is named after my aunt, who instilled in me a passion and love for cooking, teaching me the impact and the power that food can have when made from a place of pure love,” Sosa said. “Traveling through the Southwest gave me the opportunity to explore the region through the lens of ranchers, potters, farmers and artisans. I’ve always had a deep fascination and appreciation for Southwestern food traditions and Tía Carmen is a love story about the region.” Tía Carmen’s menu highlights local ingredients and suppliers with a wide range of selections from meat and seafood to grains and greens, including gluten-free, vegan and vegetarian options. Popular picks include tuna crudo with chilled corn coconut broth, tri-tip kebabs with pickled onions and serrano chiles, chicken guisado stew with turmeric rice, and vanilla flan with tequila caramel for dessert. Cocktail favorites include Century of Passion with mezcal and passion fruit, aguachile margarita and Hibiscus Desert Balloon. “The food and drink have a natural synergy and were made to complement each other, as well as being innovative and thoughtful,” Sosa said. Designed by Los Angeles-based Schoos Design, the striking 419-seat restaurant has a clean, warm palette and an ambiance described as “earth meets art” by Sosa. “Tía Carmen celebrates sophisticated natural simplicity while playing on cues from the surrounding region,” he said. The stunning setting and delicious dishes have been well received by hotel guests and locals. “Diners appreciate the thoughtfulness of the design, the style of the food and the dynamic flavors,” Sosa said. To learn more, visit tiacarmendesertridge.com . A DELICIOUS PALETTE AT THE PHOENIX ART MUSEUM On-site restaurant highlights local ingredients Located at the Phoenix Art Museum, Palette offers a full menu and bar focused on local and seasonal ingredients. “Palette has a relaxed environment, as well as a beautiful patio in the Phoenix Art Museum’s sculpture garden,” said Carrie Deleston, the restaurant’s manager. “It is the perfect spot when our Arizona weather is best to enjoy a mimosa during brunch, a glass of wine or a garden inspired- dish. We have been told we are a hidden gem.” Part of the Seasonally Fresh culinary family, which includes Artisan by Santa Barbara Catering and The Farm at South Mountain, Palette’s menu is inspired by The Farm’s seasonal ingredients, as well as supporting other local farmers and purveyors, including The Meat Shop, McClendon’s Select, Crow’s Dairy, Queen Creek Olive Mill, and local wineries and breweries. Palette’s menu features several vegetarian, vegan and gluten-free options. Popular picks include butternut squash bisque, grilled cheese with cheddar, cotija and goat cheese, and the wild mushroom, spinach and goat cheese tart. Weekend brunch items include eggs Benedict on a Noble Executive chef Angelo Sosa KITCHEN DOORS 74 | FRONTDOORS MAGAZINE

Bread English muffin and sourdough French toast with cinnamon butter and vanilla bourbon maple sauce. Libations include a prickly pear margarita and a blackberry mojito. “We change our menu seasonally and items from our menu are cooked to order using the freshest ingredients possible,” said Deleston. “Showcasing fresh and local dishes on the menu is important for Palette as many out-of-town guests dine with us, as well as locals. With an Arizona- focused menu, guests are able to experience some of our local purveyors, winemakers and breweries.” Palette is open Wednesday through Sunday. For info, visit phxart.org/visit/dining . TASTY BITES AND CREATIVE COCKTAILS AT THE WOMACK Lounge vibes and live music at uptown Phoenix venue The Womack opened in 2016 in uptown Phoenix as an homage to the Chez Nous Cocktail Lounge, a Phoenix staple for more than 40 years that was originally owned and operated by Andy and Maureen Womack. The Womack aims to recreate the intimate and nostalgic lounge atmosphere of Chez Nous. “The Womack strives to pay respect to its classic lounge roots by offering well-balanced interpretations of classic cocktail recipes and beautifully plated and curated small bites created by chefs Jeremy Pacheco and Matt Farrell,” said Hannah Jacobs, the bar manager. Part of Genuine Concepts’ portfolio of restaurants, The Womack has an extensive cocktail menu from classics to jazz-inspired creations like Be the King, a cacao black cherry-infused Old Fashioned, Miles Away, a riff on a sloe gin fizz featuring hibiscus and plum-infused gin, and a Rat Pack Mai Tai. The Womack’s menu includes meatballs, hummus, shrimp cocktail and several varieties of Noble Bread Photos courtesy of Santa Barbara Catering Photos by Grace Stufkosky FRONTDOORS MAGAZINE | 75