The JW Marriott Camelback Inn Resort & Spa in Scottsdale, Ariz., announced that the Lincoln Restaurant and Bar 1936 will open in October.
The menu at Lincoln Restaurant will be handcrafted by newly appointed executive chef Chris Neff, who joins Camelback Inn from JW Marriott Phoenix Desert Ridge, where he led his team at Meritage Steakhouse as chef de cuisine. The 29-year-old culinary perfectionist has gathered extensive leadership experience in the kitchens of some of the top resort restaurants in the country, including The Four Seasons Orlando Resort, where he opened AAA Five-Diamond restaurants Capa and Ravello. A Texas native who began his culinary journey working as a bus boy during college, Neff draws upon his childhood experience with food and flavors to modernize classic comfort food.
Named after Lincoln Drive, the street on which JW Marriott Camelback Inn Resort & Spa is located, Lincoln Restaurant celebrates Camelback Inn’s deep roots in Paradise Valley, with a menu that reflects the resort’s strong ties to local farms. The restaurant will showcase flavorful modern American cuisine prepared in the healthiest manner, with locally sourced products.
The refined menu will spotlight simple fare with a Camelback spin to evoke the essence of the Sonoran Desert. Signature dishes will include the piping hot black pepper Arizona Cheddar “Yorkies” – a bite-sized version of English Yorkshire pudding with hand-churned butter; Neff’s reinvented country fried chicken with Lincoln Restaurant’s own smoked salt; the Lincoln Burger, made with house ground Jojoba beef; and a popcorn and peanut butter mousse, an intense bittersweet cocoa sorbet topped with toffee popcorn.
Bar 1936, whose name represents Camelback Inn’s rich and storied 80-year history, will mirror Lincoln Restaurant with a robust signature selection of homegrown cocktails, focusing on house made mixers and craft ice cubes. As with Lincoln, the beverage offerings at Bar 1936 will predominately reflect Camelback Inn’s natural surroundings through both its concoctions and garnishes alike. Specialties include The Copper State Sour, with Park Rye Whiskey, lemon juice, honey from Crockett Honey Co. in Tempe, egg white and Lincoln grapefruit bitters; the Aztec en Vogue, a unique spin on an Old Fashioned with Reposado tequila, mezcal, agave syrup, mole bitters and orange; and The Reanimator, a play on the Corpse Reviver #2 with CaskWerks gin, Cointreau, Lillet Blanc, Absinthe and bitter lemon soda.
Additionally, Neff and Camelback Inn’s beverage director David Kent have collaborated to create a unique and interactive experience at select bar tables, which will be adorned with a wine chime toasting bar. Designed for celebrations, the toasting bar encourages diners to toast occasions small and large. A special menu for the toasting bar will be comprised of shareable small plates, paired with hand chosen champagne, wine and cocktail selections.