Redstone Patio opens just in time for holidays

Early dining at Redstone Patio appeals to Joan and Ron Kellichner.

Early dining at Redstone Patio appeals to Joan and Ron Kellichner.

What we’ve been anticipating has come to fruition. The opening of Redstone Patio at the VOCA clubhouse. We have eaten dinner and breakfast there during the period of “soft opening.” And what we have experienced is all good.

The team of VOCA management, namely: Tony Rizzo, Chief Operating Officer; Tracy Hayes, Food and Beverage Director; Steven Kemp, Front of House Manager and Lorrie Barksdale, Catering Manager are present and busily working with the kitchen and service staff to provide comfortable and reasonably price food amidst a beautiful patron friendly atmosphere.

Tracy told us that “green initiatives” have been part of the plan since the facilities inception. The walls are clay to allow for breathability. Environmentally friendly chemicals are used as well as compostables wherever possible.

All is not finished yet, as the Redstone Grill, an upscale dining facility on the main floor, is set to open spring of 2012. What you see now is an inviting room with sun shades that seats 32 at tables of four or window seats of two, expansive views over the practice putting green and pond, a beautiful marble bar that seats 6, windows that open to patio service for 32 plus patio bar service on high stools for 6.

In demand already is the banquet room, available for catering large and small groups.

Tracy and her chef, Dillon D’Adamo, are offering breakfast (6:30-11), lunch (11-2), bar fare (3-closing), Happy Hour (3-5), Early Bird Dining (4-5) and Dinner 5:30-Closing. Entrees for the Early Bird Dining as well as specials at both breakfast and lunch have been designed and priced “with locals in mind.”

The price of the Early Bird Dining is $12.50 which includes a smaller portion of five entrees, choice of soup or salad and one glass of domestic draft beer, house wine or non-alcoholic beverage. VOCA residents, whose names are already listed in the point of sale system, are automatically given a 10-percent discount on regular menu items. Both gluten free and low sodium items are presently on the menu and after talking to Tracy, we are sure that with due notice, many special dietary needs could be met.

Interested in additional menu information, special events, updates on openings or a chance to wind a monthly drawing? Register at www.redstonedining.com

It was another beautiful Sedona afternoon when The Dunnery arrived at Redstone Patio, camera in hand. Into the clubhouse we walked only to discover the restaurant entrance is off the golf course. Winding our way through the patio we found Gina Cleary chatting with Carol Williamson, a new Sedona resident. At another table were Paul and Barb Currie. How pleasant it seemed.

Around the outdoor barstools we went to where the real entrance exists, ramped and with handrails. We were greeted by Steven and a host of servers and shown to a table.

It was between 4 and 5 p.m., so we were provided with the Early Bird Menu. Jeff chose Meatloaf with Mashed Potatoes and Gravy and Suzie had the Pot Roast, Root Vegetables and Potato. Across the room, Joan and Ron Kelichner were enjoying Chicken and Pumpkin Spice Dumplings.

Most important is that everyone we talked to was very pleased with their choices - delicious, comforting, and priced right for dinner.

The Redstone House Merlot was good, as was the Mondavi Pinot Noir. Jeff suggested a Zinfandel would complement the wine list.

Bartender Eric told us the Grand Canyon Starry Night Stout was a popular craft beer along with local Oak Creek Brewery labels. Friend Josh Violette agreed as he dined at the bar on tasty Lump Meat Crab Cakes and Apple-Quinoa Salad followed by a scrumptious dessert.

We did not have room for dessert (yes, at the start, we dived into crusty substantial bread and rolls, butter and dipping sauce by Divine Olive Oils and Vinegars)but we took a long look at Josh’s Pumpkin Bread Pudding with Brandy Cream Anglaise, topped with Caramel Sauce, Whipped Cream and Toasted Almonds.

A side of freshly made vanilla bean ice cream accompanied this dessert. Josh, you devil! On a dessert tray there was Gluten Free Tiramisu and Chocolate on Chocolate, a torte bathed in Caramel Sauce. Chef D’Adamo, said to provide three flavors of homemade ice cream daily, knows how to win friends. We plan to return to check out the fish fry, and the Scottish salmon, which Tracy says is a sustainable variety.

We were back the next morning for breakfast. Knowing the entrance by heart, we marched in and were greeted by hostess Lori and a fresh morning staff. FOH manager Steven was seen busy at work but stopped by for a few moments.

We sipped on good coffee with friend Carolyn Fisher as each of our entrees was being prepared. Carolyn ordered the Opening Special: Two AZ Farm Fresh Eggs (hers, poached medium) with Potato-Vegetable Medley and Sourdough Toast. Suzie had the Breakfast Wrap: Tomato-Basil Tortilla filled with Scrambled Eggs, Roasted Poblano Peppers, Onion, Tomatoes, Hash Browns and Cheese served with Roasted Tomato salsa (very tasty). Jeff selected the Redstone Rancheros: Two Eggs (his, poached) atop Refried Black Beans, Green Chorizo and Cheese with toppings. We shared a generous portion of fresh fruit and left well satisfied. Menu entrees were priced $3-$12 with many reasonably prices sides and beverage choices. We will return as there are several breakfast menu items, as well, that intrigue us.

Thanks to all the Redstone Patio patrons and staff that helped us complete our article. We wish you all a new year of wonders, possibilities and good eating.

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