Celebrity chef, restaurateur and published author, Richard Blais has brought his culinary magic to the Grand Hyatt Scottsdale Resort, creating six restaurant concepts, including the incomparable La Zozzona. The Italian American concept restaurant with a zany-fun name boasts wonderful cocktails and a menu thoughtfully orchestrated to highlight approachable and delicious entrees.

La Zozzona musts:

• Start the evening with a Basilic Grand cocktail
• Try the “alla Zozzona” with guanciale, sausage, tomato, pecorino romano and chili
• Close out your meal with cherry gelato served with a pizzelle

La Zozzona first impression: Impressive!

A recent meal at La Zozzona proved to be a delicious adventure in discovering the culinary stylings of Blais’s adventures. The design and aesthetic of La Zozzona is a modern interpretation of Italy, with punctuations of deep color and occasional whimsy, designed by Wimberly Interiors. There are also a couple of private group dining spaces that are worth exploring for groups of 10 or more.

The gorgeous Basilic Grand cocktail is the perfect way to usher in a meal at La Zozzona. The drink is a dreamy mixture of Grey Goose, Lillet Blanc, simple syrup, basil, lime almond bitters and Lillet-balsamic foam, topped with real gold leaf. And yes, it’s edible!

Mangia!

We loved the welcome of flakey rolls with a robust pesto dip. The appetizers portion of the menu features everything from Roman fry bread and braised artichoke to stuffed clams. 

One of the tastiest (and visually amusing) appetizers on the menu was the canned tuna crudo with lemon and olive oil, served with a crispy Noble Bread. But our favorite was the crispy squash blossom, stuffed with mozzarella and drizzled with Calabrian chili honey. The balance of the tender leaves and delicate crunch of the breading is punctuated with warm smooth mozzarella and kissed with a sassy honey. It perfectly represents a Southwestern dish finished with an Italian accent. 

“I’ve always wanted to do an Italian-inspired restaurant as well as feature both pastas and large format dishes,” Blais says. “The menu came together from my travels throughout Italy, with inspiration from various regions, including Rome, where the name Zozzona came from.”

Pasta dishes are exceptional and serve as a stand-alone entree or the perfect complement to split between two separate diners. We enjoyed the rigatoni “alla Zozzona” with guanciale, sausage, tomato, pecorino romano and chili, which provided a slight kick to the dish. Other selections include a “Honeycutt” squash angolotti, lamb ragu lasagna and a few other Italian delights.

Large format dishes include a gorgeous selection on the “Cuts and Catches” portion of the menu. We enjoyed an outstanding bone-in veal chop parmigiana platter with shaved parmesan and a cleverly named, bone “marrow-nara.” It was a hearty dish bursting with Italian flavor and texture. The Snake River Farms Wagyu Zabuton was a wonderful cut of the best quality. The beef was beyond tender and included a wonderful jus.

Even more to adore

Other entree selections include pancetta-wrapped filet of beef, prime beef porterhouse, Neptune’s swordfish chop, chicken marsala platter and the seafood saffron garlic bread “aqua pazza.” Delicious “add-ons” for entrees include lobster raviolo, black truffle alfredo sauce, Royal Osetra Caviar and a few other delicious surprises. 

Dessert did not disappoint, but admittedly we were stuffed! We didn’t want to miss dessert, so we opted for the cherry gelato with a pizzelle. It was a light and tangy selection that perfectly rounded out our meal. Traditional affogato, Sicilian cannoli, tiramisu chocolate hazelnut cake and seasonal sorbets also round out the dessert selections.

Creating or reimagining six different concepts at the Grand Hyatt Scottsdale Resort, sounds like a lofty task, but Blais makes it sound seamless.

“We aimed to create a collection of dining moments throughout the seven concepts, which are based on ‘what do I want to eat every day in a beautiful setting?'” Blais says. “I wanted to create a diverse and elevated culinary experience, with local and global influences, leading to La Zozzona’s emphasis on Italian cuisine, as well as Tiki Taka’s focus on Spanish and Japanese flavors, a Southwest-style grill and more.” 

Additional concepts from Blais at Grand Hyatt Scottsdale Resort include the classic poolside restaurant, Sandbar, the many tantalizing options of the Mesa Centrale, the island-themed H2Oasis poolside retreat and the classic elegance and craft cocktails at Grand Vista Lounge.

“Scottsdale and the American Southwest has always been a fascination for me, so having the opportunity to cook in the market, and work with the people and produce, is a dream come true,” Blais says. “Also, having the opportunity to be involved with so much of the conceptual changes and consumer-facing design of the renovation has been some of the most stimulating work I’ve done to date.”

For information on La Zozzona and Blais’s additional dining concepts, visit Grand Hyatt Scottsdale Resort.