In the late 1920s, architects Frank Lloyd Wright and Albert Chase McArthur collaborated to create the “Jewel of the Desert,” the Arizona Biltmore. Today, inspired by the passion and artistry of these two great architects, the resort’s two talented chefs have stepped forward to collaborate on a new restaurant, aptly named Frank & Albert’s. For the past year, Executive Chef Todd Sicolo and Chef de Cuisine Conor Favre have been blending their vision and styles, “architecting” a menu diverse yet comfortable – and mouth-watering – enough to entice frequent visits by local fans. Diners will discover an abundance of Arizona Comfort Foods and American Classics to choose from, all accented with local flavors and featuring the freshest indigenous – and whenever possible organic – seasonal ingredients procured from the state’s best specialty farms and growers. The menu changes four times per year and some of the menu items are simply nostalgic, some innovative variations on popular dishes, others sizzling from a wood-fired rotisserie or twists on classic home cooking. An element of surprise is common to all – as well as a healthier approach than the originals. The “three dimensional” design philosophy of the chefs strives to make every dish a masterpiece of flavors, textures and presentation.

Frank & Albert's