For foodies who have been making the trek to Flagstaff, Cottonwood or even Phoenix in search of creative cuisine in a posh environment, here’s some good news: You can find what you’ve been looking for right here in Sedona. Timo, one of two new restaurants at Los Abrigados Resort & Spa, opened its doors earlier this year. The interior brings to mind Napa Valley – think wood-covered menus, hardwood floors, a brick fireplace, bare Edison light bulbs and bottles of wine doubling as décor. For Sedona Monthly, it was love at first sight. Red rock views? We didn’t even miss them.
Start your evening with a handcrafted cocktail or a glass of wine. Timo features wines from Arizona’s Javelina Leap Vineyard & Winery on tap. Chef Ron Mercer’s menu includes numerous unique small plates so we started our dinner with three thick slices of bruschetta topped with steak tartar (to our knowledge, this is the only place in Red Rock Country where you can order this delicacy) and a pungent Danish blue cheese. Extraordinary. Next up were wood-oven-roasted New Zealand mussels that are served like oysters Rockefeller. The mussels are topped with spinach pesto and served with slices of crispy pancetta. One of our favorite flavors of the night was the organic beet salad, which we also shared. The colorful salad consists of beets, goat cheese, apples, dried strawberries, fresh raspberries and candied pecans topped with a balsamic-pomegranate infusion. After all that food, we shared an entrée: lamb adobo with red curry, farmers cheese and basmati rice. The lamb literally fell off the bone, and we were intrigued by the complexity of the sauce’s flavors – smoky Spanish adobo meets spicy Indian curry. Trust us, it works.
All the desserts at Timo are made on-site, and we tried the cinnamon crisp topped with Nutella, bananas, strawberries and ricotta cheese with a side of salted-caramel gelato. The menu says it’s big enough to share, and that’s no joke. Four people would easily be satisfied with a single portion…though two of us devoured it, much to our dismay. Give us a few weeks hiking our local trails, and we will definitely be back. – Erika Ayn Finch
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