Thanks to acclaimed Chef Richard Blais, Scottsdale can now experience the tastes of Italy – with a twist. Known for his imaginative approach to cuisine and stints on Top Chef and Next Level Chef, Blais debuted his first Arizona restaurant, La Zozzona, in November. Located at the Grand Hyatt Scottsdale Resort, the restaurant’s name translates to “messy delicious” in Italian – a fitting description for the bold and playful flavors diners can expect.
“I’ve always wanted to do an Italian-inspired restaurant where I can feature pasta and large plates. I cook and eat a lot of Italian food and have always been drawn to Italian cuisine and culture,” Chef Blais said.
La Zozzona is Blais’ love letter to Italy. He blends traditional recipes with his signature creativity, drawing inspiration from his travels through the bustling streets of Rome, the rolling hills of Tuscany, and the sun-soaked coasts of southern Italy. The culinary journey starts with house-made pasta and wood-fired steaks and continues with a carefully curated beverage program of Italian-inspired cocktails and rare wines.
“I love Rome, so I think you’ll see some of the menus lean that way, but La Zozzona does not have a hyper-regional focus. Zozzona, by name, is a Roman pasta sauce,” Chef Blais said.
Blais is a James Beard-nominated chef trained with culinary legends like Thomas Keller, Daniel Boulud, and Ferran Adrià. Now, he’s bringing his flair for the unexpected to Scottsdale. The menu offers a selection of cicchetti – what Blasis describes as small bites packed with big flavor. Highlights include arancini pops stuffed with black truffle fondue and stuffed clams featuring pancetta and artichoke.
The eatery offers pasta lovers a mix of freshly made and imported varieties. Dishes like rigatoni ‘Alla Zozzna,’ with a rich blend of guanciale, sausage, tomato, chili, and pecorino romano, showcase Blais’ mastery of comfort food with a gourmet twist. Other standouts include a luxurious lobster ravioli with ricotta, lemon, basil, gnocchi with cavolo nero, chestnut cream, and black truffle.
The 16-ounce Tucson-style veal chop, basted in mesquite butter and topped with a marsala mushroom sauce, is a hearty nod to Tuscany’s rustic steak traditions. The Neptune swordfish chop is served with Sicilian olives, cherry tomatoes, and capers. For those dining with friends, the Bistecca Fiorentina – a massive dry-aged beef porterhouse – serves 3-5 people and offers a communal Italian experience.
The restaurant’s drink menu is as carefully crafted as its food. The cocktail list features creations like the Basilic Grand, a refreshing blend of vodka, basil, lime, and almond bitters topped with balsamic foam. The Amalfi Margarita, exclusive to the Grand Hyatt Scottsdale Resort, brings a taste of the coast to Arizona with limoncello and El Tesoro reposado.
La Zozzona is open from 5 to 10 p.m., offering an intimate atmosphere perfect for dinner with friends, a romantic date night, or simply an Italian culinary escape. For more information, visit lazozzona.com.
