New American Restaurants near Rio Verde, AZ

“They changed their menu so no more beer mussels and no more eggplant hummus. Their spicy pizza is super cheesy and the shrimp rigatoni was really flavorful! Unfortunately my husbands steak was over cooked and it took time to make another one why by that time we all finished eating so had to take it to go.. which was a bit disappointing . Service is really good here.“

“Food and drinks were very nice but the Ian Eric, the live entertainment was a great choice and we loved hearing his music. The setting on the patio is very relaxing and the prices seemed very fair. Last night was our first night there, and we'll be back next weekend. Great venue.“

“This is going to be long but deservedly so. If you don’t immediately make reservations after reading this…you may want to have your head examined and rethink your entire existence. What to say about Ember at We-Ko-Pa resort and casino? Let’s start with the obvious. While geographically and architecturally, its name is what it is, this gem is by NO MEANS a “restaurant in a casino”. My wife and I have traveled the world enjoying fine dining experiences of every type, including the best Scottsdale and Paradise Valley has to offer. Those establishments cannot touch what Ember “brings to the table”, literally and figuratively. This means something because I’m the most “specific diner” (some may say picky), that any restaurant will ever encounter. In reality, I know what I like and what I do not like and will modify my dish EVERY SINGLE TIME. Typically, this behavior is frowned upon, snubbed and outright refused by some of the most “artistic” (pretentious) chefs on the planet who would rather ruin your dining experience than be a little flexible. All in the name of ego. This philosophy DOES NOT EXIST HERE. From the minute we were introduced to General Manager Brent Rumph (to address a minor, menu change oversight), we knew we were in for something unique for our 35th anniversary. I always tell people an excellent dining experience for me is a well-blended combination of the food and the staff experience. This establishment has those qualities in spades. To begin with, Brent is like me: a mix of Mr. Wolf from Pulp Fiction, Raymond Reddington from Backlist and Silvio from Sopranos. For those who don’t watch television or movies….. He solves problems, while thinking outside of the proverbial box, addressing needs with utmost class and style. Old school enough that he just exudes COOL. In a nutshell, he is just a dashing, sophisticated straight shooting, gentleman who immediately puts you at ease. Not an easy task with me. This facility is lucky to have landed such a guy. For our anniversary we were treated to a few surprises early on and I will just tell you their wagyu meatballs and pork fat are decadent. Must have experiences. Our server Alyssa…what a treat. Personality, charisma and a smile that could disarm the feistiest of curmudgeonly old diners, like myself. Just a very sweet young lady with a great sense of humor, natural grasp of people skills relative to a serving environment and clearly happy to be part of the entire dining experience On to the food and Chef Richard Pelz. I judge a restaurant by its veal. Period. I’m Italian, from Chicago. I know good veal. Anyone can make a good steak but veal…. You must have otherworldly culinary skills to treat veal as it should be treated. So that it just melts invitingly into your anxiously awaiting maw. I often say “it’s the desperation that makes veal taste so good”. In this case…that is not the case. I’ve eaten at Sinatra ‘s favorite places for veal and chef Pelz would easily “bury them all in the desert”. It was the most incredible veal dining experience I’ve ever had the privilege to partake in. From the homemade Focaccia that could have flowed non-stop to our table like it was an element needed for human survival, to my wife’s perfectly seasoned and cooked filet, melting with perfection as she took each bite.. He is a master, while still reserved and humble enough to share his enjoyment of a good pizza from our hometown Chicago favorite place. He visited our table more than once and we loved every minute of his engaging conversations. Dessert… my favorite dessert as a kid was when my father would bring out the ice cream, rum, cherries and other ingredients, and make everyone’s favorite “flaming cherries jubilee”. Ember has created their own take on this favorite from the past and kicked it up 5 or 10 notches. I won’t spoil the experience by giving away the ingredients but…you must experience this dessert. Sadly, I lost my father this past year, but while the flames were igniting the dish, I swear I saw his face making that half smirk-smile he always made when he was sharing“

“Had an absolutely amazing experience! Valet were extremely attentive & on top of grabbing the vehicle. Dominique was OUTSTANDING during the entire facial (HIGHLY RECOMMEND) Room was cozy, cool & had the best view. All of the staff members were more than pleasant.“