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| - I have fond memories of the Hermosa Inn back in the late '90's before the bubble burst. My company at the time used to let me stay here in one of the charming adobe casitas with the romantic fireplace. Now granted I was alone and without, ahem, equipment, but still it was a lovely spot. Now nearly twenty years later, I was given the task of finding a dining spot for a couple of colleagues and myself on a Monday evening. Now as you know, most fine restaurants are closed on Mondays, so for some reason, I flashed back on the Hermosa and then I recalled a restaurant scene with Whitney Houston in "Waiting to Exhale".
Shoop, shoop...anyway, that's how I found Lon's...seriously. As we were awaiting our third colleague, we strolled around the adobe-laden grounds which still had that southwestern allure I recall. As we entered the small bar and then the dining room, we noticed the decor was upscale cowboy ranch which I couldn't make up my mind was retro-chic or just faded old-school (photo: http://bit.ly/2f4fwXI). No matter as It turned out to be Arizona Restaurant Week, so we each took advantage of the three-course dinner available for $44 (photo: http://bit.ly/2eZzFzE).
It started with a cutting board full of bread of which I took extreme liberties with the tasty mini-cornbread muffins (photo: http://bit.ly/2eQv4ig). My first course was the Crab-Stuffed Squash Blossoms in which the crab was mixed liberally with an aji Amarillo aioli. It was accompanied by bits of avocado, grape tomato halves and spicy sprouts (photo: http://bit.ly/2frXa7j). Good though rather tiny in portion for even an appetizer. My entree was the hefty Dry-Aged Heritage Pork Chop served with a hash made of yams, corn, hatch chiles and a swoosh of mole (photo: http://bit.ly/2dRVfse).
While the pork was tender and succulent, the hash was somewhat disappointing since it tasted rather dry considering the interesting mix of flavors. We did on a satisfying sweet note sharing a trio of desserts - the Chocolate Caramel Tart with Salted Caramel Gelato (photo: http://bit.ly/2f1fEIw), Buttermilk Panna Cotta with Mango Curd and Coconut Sorbet (photo: http://bit.ly/2dZiRGj); and Lon's Signature Cowboy Candy Bar with chili-spiced ganache and hazelnuts (photo: http://bit.ly/2emUuTW). Bites of these confections allowed the meal to end on a high note even if I'm not a fan of cowhide chairs.
FOOD - 3 stars...presentations are nice but quality is variable hovering around hotel banquet level
AMBIANCE - 3.5 stars...the grounds are lovely, but the interior feels kinda dated with its traditional southwest decor
SERVICE - 3.5 stars...attentive if a bit unctuous
TOTAL - 3 stars...shoop, shoop
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