Under the leadership of Executive Chef Mel Mecinas, Crescent Moon restaurant at Four Seasons Resort Scottsdale at Troon North presents an exciting menu featuring inspired modern Mexican cuisine, influenced by Chef Mecinas' culinary heritage and his upbringing in Oaxaca, Mexico. Taking center stage at the restaurant is a wood-burning Kiva oven, a large wraparound buffet that is lavishly stocked, and an open kitchen providing a bird's-eye view of the chefs at work. The restaurant's menu features fresh fish and meat from the grill, plus homemade flat breads from the wood-fired Kiva oven, salads and specialty entrées reflecting regional culinary influences of the Resort's Sonoran Desert home. In a climate-controlled setting, up to 70 guests may enjoy outdoor seating around a roaring fire on winter days, while cooling misters keep them refreshed in the summer. Year-round, the restaurant seats up to 80 indoors for breakfast, lunch and dinner, and offers breathtaking views of Pinnacle Peak and the Valley of the Sun.