Sedona

Sedona graced Las Vegas with its presence in 2005 and had a grand re-opening on New Years Eve of 2006. The 2007 new year introduced a highly remodeled Sedona, with a new upscale décor to match their enticing menu. Executive Chef Michael Ingino served under Master Chef Gustav E .Mauler at several Las Vegas restaurants including Spiedini Ristorante, Oxo, and Bullshrimp. At Sedona, he proves that he was an obedient student by delivering an assortment of delightful dishes that could suit anyone’s fancy.

Sedona is located a few miles away from the crowded strip, on West Flamingo Road and the I-215. Sedona attracts a diverse crowd of young singles, romantic couples, business owners, and patrons that are just looking for fun in an upscale atmosphere. Wednesdays and Saturdays make it worth the trip to this intimate environment in the prestigious town of Summerlin, when a live DJ gets the fire going by spinning the hottest tunes of the year.

I arrive at Sedona on a beautiful Sunday evening. The building is a modern, contemporary design with a deep rich purple color that tops the building and an asymmetrical roof design that adds an interesting touch. As I walk up the walkway to the entrance of the restaurant, there is a small outside patio that has two large arm chairs. The chairs are comfortable and are dazzled with tiny mirrors forming a disco ball appearance.

I walk through tinted, double-glass doors and enter into a dimly lit restaurant. I am amazed by the intimate red décor that sets the mood. The podium is made of rich marble and is to the right of me. High-top tables with granite tops are centered in the restaurant. To the right of the high-top tables is a large center bar that seats about forty guests. The center bar is a large rectangular shape and has video poker machines embedded into the granite and marble top. Glass electric candles in the form of a chandelier hang beautifully over the center bar, for an elegant look. A high definition 45’’ plasma screen displays a L. A. Lakers basketball game.

I take a moment to capture the romantic ambiance. The hostess greets me, pulls out a menu and asks where I would like to sit. I ask about outside dining. The hostess walks me to the left of the room, not too far from the podium. I enter into another tinted glass door. I am greeted by a spacious stone patio surrounded with fresh green trees as I open the door. The outside patio is reminiscent of a tropical breeze and tranquil atmosphere. I feel as if I am in the Caribbean taking in a cool breeze. The décor of the patio has a casual-but-upscale feel. The tables are made of light wood, and not dressed with tablecloths. The chairs are large patio-style wood chairs with soft red cushioning. The tables are set with black napkins rolled with silverware. I sit down at the first table that greets me when I walk onto the patio.

Within a few minutes my waitress, Nadia, appears. She is dressed in a black, collared shirt adorned with a bright yellow tie and black pants for a sophisticated-but-casual look. Her smile is infectious and her tone is inviting. Nadia is very knowledgeable about the large selection of wine on the extensive wine list. Nadia and I review the wine list together and she recommends a light bodied Chumeia Vineyards Pinot Noir 2005(Argentina) by the glass. The nose features blends of strawberries, cherries and a variety of other red fruits. The sweet and gentle aroma allures me to take a sip before my entrée arrives.

Nadia returns with her award-winning smile and places my Baby Spinach Salad on the table. The salad is presented on a simple, round, white plate. The spinach has a dark green color; it’s fresh, crisp, and full of texture. The salad is beautifully adorned with succulent matchstick apples, juicy raspberries, crumbled blue cheese, and candied walnuts. The perfect amount of balsamic vinaigrette is drizzled over the greens. The pinot noir pairs wonderfully with the fruitful taste of the salad. The baby spinach salad is a medley of spring delight that tickles my taste buds.

As I enjoy my salad, I listen to the low and mellow sounds that play throughout the patio. The music selection includes classic Whitney Houston and old-school Dr. Dre. Shortly after I devour my salad, the restaurant manager greets me. He simply makes sure that everything is okay. I gaze over the menu, and Alaskan Halibut catches my eye. The thought of halibut paired with chorizo sausage tempts me, and I am curious to see how it will taste. Hoisin Half Duck seems like an appealing dish that is accompanied by tempura bok choy, pan fried noodles, and a basil mint white soy sauce. I am tempted to order the half duck to get out of my comfort zone, even though the dish is mouth-watering. However, I choose a lighter meal since it is later in the evening.

The atmosphere on the patio is still quiet and serene. It is a pleasant wait for my entree, when I am surrounded by fresh greenery and the Vegas sun shining on me through open air. Suddenly Nadia arrives and presents my main course on a long white plate. Two Organic Chicken Breasts are placed perfectly a top a bed of mashed potatoes and broccolini. The entire dish is in the center of the plate and the chicken breasts are beautifully decorated with crispy onion leaks. Herb chicken jus surrounds the plate. The breasts are nice and tender. I am able to cut them with my fork. The spice on the chicken is a tangy, peppery flavor that I savor in the first bite. The broccolini is fresh, green, and crisp for a satisfying crunch. The mashed potatoes are thick, creamy, and fluffy. The Herb chicken jus acts as the perfect gravy for the soft mashed potatoes. The entrée overall all is fresh, tasty, and timely.

The sun starts to set. I don’t want to leave. I stay, and take in the cool Vegas air and serenity of the patio. The tone of the music changes to soft romance as Selena’s “I Could Fall in Love” plays gently on the radio. I wait for the sun to set and decide to have dessert inside.

I return to the beautiful décor of the modern restaurant. This time, the lighting is dimmer than when I first arrived. A mixture of young singles and a small family fill the place. The center bar is accompanied by men and women who are engaging in serious games of video poker. The hostess directs me to a high top table in the center of the room. I take a brief moment to look at the sleek, dark mahogany dessert menu made out of faux snakeskin that proudly boasts the Sedona name. My eyes gaze around the room. I engage in the visual ecstasy of this upscale and elegant décor. I see beautiful chandeliers that shine over mirrored and slanted walls. A large glass wine case displays a wide assortment of wines. The ceiling has a zig zag appearance, and small circular sunroofs let the light shine in from the sky. The windows are dressed with intimate, dark-red, velvet-textured curtains. The walls are smooth stone colors that compliment the red carpet and the vibrant red colors of the restaurant.

Elizabeth approaches me and gently places a small melting pot on my table. It looks like a miniature version of a witch’s brewing pot. In the melting pot is an overload of rich warm dark chocolate that is gently heated by a soft candle that lies under the pot. I am presented with a humongous white plate filled with an assortment of fresh bananas, juicy apples, soft pound cake, rich chocolate miniature brownies, chilled strawberries, and plush marshmallows. The assortment of fruits and cakes make up the deliciously delightful Chocolate Fondue. I playfully take the fondue sticks—dunk, dunk, dunk is the theme! I dip every tiny morsel into the rich and creamy dark chocolate that is getting warmer every second. The chocolate fondue is enough for two. However, I cannot resist, and eat for my invisible party as well.

Sedona is an innovative restaurant that sets the standards of what an elegant but contemporary restaurant should offer in the valley. It is a great off-strip location that offers a variety of entertainment, food, premium drinks, and a sense of opulence. With a highly acclaimed chef that offers his own personal style and an array of diverse dishes, Sedona proves that it is more than just a restaurant. Sedona is a haven of decadent delight that is intended for worship.