Cuisine:

• Mediterranean
• Others
• Contemporary

Reds Restaurant Description:
Tucson native Ron Moler has taken over as executive chef for the handsome, comfortably designed dining room of Sedona Rouge Hotel & Spa. Many of his contemporized seasonal American classics come from the wood-burning brick oven that serves as a focal point for the exhibition kitchen, including macaroni and cheese made with aged Vermont cheddar. Specials may include roasted lamb with Dijon-basil crust, polenta and kalamata olive jus; and bacon-wrapped veal meatloaf with wild mushroom demi-glace.


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