The perfect meal coupled with ambiance and celebration is why Hearth ’61 is the place to be for New Year’s Eve and throughout the holiday season.
“A highly memorable New Year’s Eve celebration has always been a tradition of mine over the course of my career, and I have always thoroughly enjoyed being a part of it,” says Executive Chef Charles Wiley. “Nothing quite beats the genuine hospitality, amazing cuisine and energy in the air on the evening before the first of the year.”
This popular location does not disappoint, with its intimate setting, specialty menu for the occasion, DJ and unforgettable Champagne toast.
What makes Hearth ’61 special is its history. Honoring the year the town was incorporated and the hearth oven that imparts smoky flavor to many signature dishes, the restaurant boasts an exhibition kitchen and floor-to-ceiling glass looking out to the scenic patio where guests can enjoy seasonal, ingredient-driven American cuisine for breakfast, lunch, dinner and weekend brunch. Each day, a featured roast is served from the hearth of the stone oven, which adds a pleasant smokiness to meat, seafood and vegetables. Dishes incorporate local and organic ingredients and flavors from Two Wash Ranch, McClendon’s Select, Duncan’s Trading Company, Sweet Republic, Niman Ranch and many more. A bar and sunken living room lounge offer additional spaces to gather throughout the day.
On New Year’s Eve, specialty dishes reign, including a first course of lobster tortellini followed by a seasonal salad, a Niman Ranch prime tenderloin of beef and finishing off with a fourth course of warm Valrhona Chocolate torte with banana brûlée and salted caramel ice cream.
Located inside Mountain Shadows Resort, Hearth ’61 can be the highlight of a holiday staycation. Along with remarkable cuisine, guests can enjoy the Short Course right outside their front door and Camelback Mountain close enough for a New Year’s Day hiking excursion.