After unveiling an impressive renovation in the fall (which included two new restaurants and a bar, a transformed main pool, an addition of outdoor meeting and event space and enhanced guest rooms), The Scottsdale Resort at McCormick Ranch, A Destination Hotel is excited to kick things up a notch with exciting summer programs. All summer long, The Scottsdale will host Dive into the Decade weekends to showcase live music and themed poolside films; 1970’s (June 10-11 and 24-25), 1980’s (July 1-3, 15-16, 22-23), and 1990’s (Aug. 5-6, 12-13). (The Scottsdale closes out summer with live country music and Western films on Labor Day weekend in September.)
The Scottsdale welcomed its inaugural Dive into the Decades events over Memorial Day, where guests joined along in singing 70’s tunes by the pool and enjoyed “American Graffiti” from their room balconies or poolside loungers. Twisted Vine Pool Bar and Grill even dished up special menu items and cocktails (a tasty pina colada) for the event. The best way to enjoy the poolside fun is via a private cabana. Reserve your spot to enjoy a comfy sectional, a private TV, water bottles and fresh fruit, a serving of chips and salsa and reserved loungers when you want to soak up some sun. Order up eats like a Southwest chicken salad or Verde River club wrap for something light and summer-friendly but still filling.
Before settling in for the Dive into the Decades movie that starts at sundown, savor some downtime at Bar Six40. The casual bar, located near the lobby of The Scottsdale, is the perfect spot to enjoy some sips prior to heading out for the night. Perfect picks for the summer season, the Prickly Pear Refresher features Tito’s vodka, Pama liqueur, prickly pear and grapefruit juice is a sweet, refreshing cocktail that is as pretty as it is delicious. (Its bright pink color is sure to be a hit on Instagram, to boot.) The Maud Mule comprises AZ Distillery Mission vodka, fresh blueberries, ginger beer and lime juice, making a tangy way to wake up the taste buds before dinner.
At Kitchen West, the menu seems too good to be true, with a mix of hearty eats that you can’t help but take a bite as well as healthier, lighter fare that, while still delish, will reduce any guilt you might feel from eating mesquite-honey cheese curd after mesquite-honey cheese curd (a favorite appetizer). The chorizo hush puppies are another start that isn’t to be missed, paired with poblano garlic dip (which is just right with the slightly sweet hush puppies). For a lighter follow-up to some heavy appetizers, the spring harvest pelmini pasta is a unique pasta dish as each piece is similar to a small dumpling, full of summer sausage. The veggie-packed dish is rounded out with cob corn, sweet peas, heirloom cherry tomatoes and garlic chives. Tip: try to reserve your table at sunset on the patio. The sun peeks over the adjacent golf course for a memorable summertime sight.
Before calling it a night, stroll the twinkle-light-decked courtyard area, under the stars and towering palm trees–a romantic way to savor the Valley’s warm summer nights.
