Sedona’s Ambiente Opens Hotel Restaurant to the Public

Following a successful first year of operations Forty1 — the sophisticated signature restaurant at the luxurious Ambiente that initially catered exclusively to the hotel’s guests — is now open to the public with a veteran of the Northern Arizona culinary scene as its new chef.

As the new head of all culinary efforts across the hotel, including the talented team at Forty1, Executive Chef David Duncan embodies that ethos as a Northern Arizona native with an appreciation for the local landscape and a steadfast commitment to showcasing its abundance through cuisine.

Sitting in the heart of the boutique property’s three rugged acres, Forty1 serves an always-evolving menu of a la carte dishes anchored by locally grown and seasonal, natural ingredients sourced from the Verde Valley and beyond.

Highlighting indigenous cooking styles as well as many of the flavors the Southwest is most revered for, the new menu developed by Duncan for the season features a nod to his love of native wild game, a range of which is incorporated into several offerings and is suited for guests craving those heartier dishes that are so beloved in the colder winter months.

“There’s something really special about the organic harmony that emerges on the plate when you blend more untamed flavors with the tangible taste of seasonality from the natural ingredients that come to us from the Verde Valley, which is one of the richest agricultural regions in the Southwest,” Duncan said. “Refining that spirit and essence to suit a more evolved, adventurous palate is a delicate dance between tradition and innovation to ensure each dish both satisfies the senses and also tells a story of the land we call home.”

Featuring a diverse lineup of delectable starters and nourishing, farm-fresh feasts, highlights from Duncan’s menu include entrees like the Blue Crab Ramen ($52) with truffle-white miso dashi, Fresno chili, kimchi, shaved black truffle, beech mushrooms and golden pea shoots; Sea Bass ($65) with arancini, green pea puree, sauteed spring pea & pork belly, spring onion, daikon and yuzu beurre blanc; and Elk Back Strap ($66) with bulgogi marinade, grilled bok choy, poblano-fingerling brava, crispy scallions and black garlic miso.

Alongside the robust food pairings, guests will also enjoy a meticulously curated wine list and a rotating, distinctly Arizona-inspired cocktail program. This season’s standouts include the Smoked Fall Fashion with Old Forester 100 Proof, apricot puree, orange bitters and dehydrated apricot chip and the Arizona Smoked Pear with Naran mezcal, Aperol, Fruitful prickly pear, lemon juice and dehydrated lemon garnish.

Like the rest of Ambiente, a Landscape Hotel, Forty1 features a contemporary matte black façade and chic design elements to offer a sumptuous and inviting atmosphere. Retractable floor-to-ceiling windows allow for an abundance of light and effortless breeziness during the day, as well as immediate access to the outdoor pool terrace with roaring firepits perfect for colder months.

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