In March, Paradise Valley welcomed Hearth ’61, a new restaurant from Chef Charles Wiley located at the brand-new Mountain Shadows, the new $100-million resort. With its cool, Mid-Century Modern design (with jaw-dropping touches like a water feature and gorgeous light fixtures), sleek, sunken lounge space, bustling bar area, exhibition kitchen and thoughtful menu, Hearth ’61 is well on its way to be among the best for dining in the area. (Fun fact: Hearth ’61 refers to the centerpiece of the restaurant’s kitchen, which is a hearth, while 1961 is the year the Town of Paradise Valley was incorporated.)
During a recent preview event, we were blown away by the warm duck confit appetizer. The dishes comprises smoked potato, caramelized fennel, candied pecan and Noble crostini, coming together in a dish that is slightly sweet and mighty comforting. For a lighter kickoff to the repast, the creamy burrata features citrus-smoked beets, tender spring greens, grapefruit and pistachio (alongside velvety heaps of burrata). Sweet and tart, creamy and crunchy all come together in this pretty-as-a-picture dish.
