Native American ingredients get top chef treatment at this signature resort restaurant.

The Scene
International hotel guests and locals indulge in the understatedly elegant dining room and patio overlooking the resort's pool and golf course. Even before the first course arrives, the staff dazzles diners with top-notch, polished-but-not-pretentious service.

The Food
James Beard 2000 Best Chef Southwest Janos Wilder and executive chef Sandy Garcia use indigenous Arizona ingredients in classically-inspired preparations. Locally-pressed olive oil comes with baked-on-premises breads. Produce is grown by Gila River Community school children. Even the Pisces Aqua Farm shrimp is locally-raised. Though the menu changes seasonally, popular selections like the gazpacho-style shrimp cocktail appetizer and wild boar bacon-wrapped beef tenderloin are constants. The signature dish--rack of lamb-- is encrusted with Arizona pecans and accented with a sophisticated, mildly spicy mole made from native seeds. Fry bread with Kahlua ice cream and caramel sauce is a fitting finish to an oh-so-Arizonan evening.