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Overall Ratings:
****
Overall Review: Wonderful and delightful! The
service was excellent. I respect that the restaurant
immediately corrected a bad dish.
Review Date:
March 24, 2007
Cuisine: American and
Southwestern regional cuisine
Alcohol: Full bar with a large assortment of
wines.
Attire: Dressy
Casual - Slacks and collared shirts for men. Jackets
suggested. No jeans please.
Location: Sonoran desert foothills located 15 minutes north of
Scottsdale.
Open Hours:
Dinner Nightly:
6:00 p.m. to 9:30 p.m.
Parking: Yes
Price Range:
Expensive
Appetizers: $10.00 to $16.00
Main Course: $32.00 to $47.00
3-Course Tasting Menu - $55.00
5-Course Tasting Menu - $35.00
Reservations:
Reservations suggested
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Rating Key
Explanations:
* Bad
(will never go back)
** Fair (below average - will not go back)
*** Good (would consider dining there again)
**** Very Good (will definitely go back)
***** Extraordinary (will be back as soon as
possible)
I make every
attempt to remain anonymous while reviewing each
restaurant. All meals are paid for by
myself.
This way, I can report the most honest and
trustworthy restaurant reviews possible. Other
recognizable critics frequently get special food
and service. I forgo any perks so that my
restaurant experience will be similar to yours.
If you would like
to add a review of this restaurant, email
Linda Stradley.
Also feel
free to send me suggestions of restaurants for
review.
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Latilla Restaurant at
The Boulders
 My
husband and I had dined at the Latilla Restaurant at The Boulders
Resort several years ago during the time I attended the
International Association of Culinary Professionals (IACP) in
Phoenix. We were looking forward to dining there again and arranged to
take some of our family with us.
The photo
on the right is of our two favorite dining companions - our beautiful
grandchildren, Dylan and Lydia of Phoenix,
AZ.
I must
compliment the restaurant on having a several choices of food available for
children.
The resort is located among 12-million-year-old boulders in the scenic
Sonoran desert
foothills near Scottsdale. We enjoyed the romantic setting of this beautiful setting,
especially with the sunset in the background.
A meal at The Latilla
restaurant is truly an occasion in itself. The spacious semi-circular
dining room, which boasts a ceiling crafted from ocotillo branches (called latillas
in Spanish), artfully blends the mixed cultures of the Southwest to
say Arizona with rustic eloquence. The
restaurant features organic and naturally grown ingredients of the
western seaboard.
Amuse Bouche - The chef
served this wonderful soup. I have to say that I forgot what it was,
but it was good.
Appetizers:
Smoked Elk - Goat Cheesecake, Caramelized
Peaches and Bourbon Cherries. $15.00
My husband, Don really enjoyed this appetizer. He said it was excellent!
Salad Lyonnaise - Frisee Salad, Poached Brown
Egg, Ciabatta Croutons and Chicken Liver Mousse Crostini. $12.00
I order this salad, and it was wonderful! I can't praise it enough.
Be sure and try this Salad Lyonnaise when you dine there.
Crudo of Maine Bay Scallops - Watercress Salad,
Coriander Seed Vinaigrette.
Our daughter-in-law ordered this. This dish was included in Chef Wendy
Little's 3-Course Tasting Menu at $55.00.
The presentation was beautiful. Mika, our daughter-in-law said it was
good.
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Smoked Elk
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Salad Lyonnaise
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Crudo of Maine Bay Scallops |
Main Courses:
Butter
Poached Maine Lobster - Goat Cheese, Corn and Truffles in an Herb Crepe.
$47.00
When I saw the butter poached lobster on the menu, I just had to have it.
I personally have cooked lobster this way and know how tender and moist it
can be. I've also read Chef Thomas Keller's recipe for cooking lobster
this way. Well, I was terribly disappointed! It was tough and
tasteless! I immediately let the waiter know. To his and the
restaurants credit, he immediately removed the dish and took it back to the
kitchen. He came back and said that all the lobster would be the same
and suggested I order something else. To top it off, they didn't charge me
for my main course. This restaurant knows how to keep customers happy!
Pan Roasted Striped Bass - Shrimp, Littleneck
Clams, Black Mussels, Ratatouille and Saffron Red Pepper Coulis. $35.00
My husband's son order this seafood dish. He was a little disappointed
and said the bass was overcooked. Since we had already sent one dish back,
he didn't want to say anything.
Juniper & Coriander Marinated Venison Chop -
Savory Bread Pudding, Maple Glazed Chestnusts and Huckleberry Demi Glace.
$42.00
My husband order this dish, and he loved it!
Veal Tenderloin - White Cheddar Potato Galette,
Marsala Glazed Spring Onions and shaved Fennel. $43.00
This is what I ordered when the Butter Poached Lobster was returned to
the kitchen. It was very good and the presentation was beautiful.
Pan Seared John Dory - Boursin "Gnudi"
Dumplings, tempurs Mushrooms, Sage Cream. (part of Chef Wendy Little's 3
Course Tasting Menu)
Desserts:
All the desserts were excellent and beautifully prepared. They
even made vanilla ice cream (on left), ordered by our grandson, look beautiful!
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