Three Time James Beard Award Winner Chef Sherry Yard Tantalizes Tastebuds with Tanzy Restaurant in Scottsdale, Arizona

Story, photos by Cassie Hepler

Located right next to the new, pimped out iPic Theaters in Scottsdale, Arizona, Tanzy restaurant also had a makeover recently. Award-winning Chef Sherry Yard, Chief Operating Officer for iPic® Theaters and Tuck Hospitality Group, is proud to introduce the new Tanzy Restaurant in Scottsdale. Presenting a new menu featuring garden-fresh ingredients and handmade dishes inspired by bold flavors and delicate techniques, Tanzy’s offerings are complemented by Executive Bartender/Corporate Sommelier Adam Seger’s innovative beverage program.

Tanzy’s artisanal Italian concept remains the prominent backbone of the restaurant’s new menu, which features time-tested classics alongside original new dishes, all of which are handmade under Yard’s direction by Tanzy’s Corporate Executive Chef Charles Voudouris and Corporate Executive Pastry Chef James Rosselle.

The new dinner menu at Tanzy features fresh dishes from appetizers to desserts, with starter highlights including Tuna Crudo with meyer lemon vinaigrette, dehydrated Kalamata olives, pickled cucumber, fresno chile; Arancini Generoso with sweet pea risotto, spicy pomodoro, quattro formaggio explosion; and The Wedge with iceberg, gorgonzola dolce, marinated tomatoes, pancetta, avocado, buttermilk-green goddess. Handmade pastas dazzle the palate from gluten-free Spinach + Ricotta Gnudi with roasted mushrooms, basil pesto, gorgonzola cream, grana Padano; to Housemade Cavatelli with braised lamb sugo, bloomsdale spinach, roasted tomatoes, ricotta salata; and Egg Yolk Raviolo with aged balsamic, brown butter, crispy sage, pancetta, roasted trumpet mushrooms. New mouthwatering entrées include Braised Angus Beef Short Rib with potato fonduta, sautéed spinach, crispy shallot, short rib jus; and a “Cowboy Cut” Bone-In Ribeye, among others.

Fast foodie friend Melanie Albert was my power plus one and offered a vegan perspective on Italian dining on a hot afternoon.

Even the interior changed at the renovated Tanzy restaurant in Scottsdale. Here it’s nice and dark to keep everyone cool in Arizona.

The wine wall looking sexy in the dark at Tanzy restaurant.

Lounge seating near the bar at Tanzy restaurant.

A peek from the front looking back at Tanzy restaurant.

Bartenders on the move at Tanzy restaurant.

Cherry blossom trees are new additions to Tanzy restaurant.

Tanzy’s new culinary menu is complemented by Executive Bartender/Corporate Sommelier Adam Seger’s diverse beer, wine and craft cocktail list. This summer, try a Popsecco, a summer-ready libation made using yuzucello, basil, LaMarca prosecco and handcrafted seasonal AZ popsicles; or transform any Tanzy cocktail into a super-chilled bar creation with the Heizenberg, Seger’s rapid-infusion machine that uses gravity to inject spirits with maximum flavor in an eye-catching contraption. Instagram foodies unite!

Straight to the wine list I went at Tanzy restaurant and of course…

Bubbles are always best for my belly and this French sparkling rose didn’t disappoint.

A pile of mussels with garlic and tarragon never looked or tasted so good at Tanzy restaurant.

The most fresh, buttery Yellowtail raw fish at Tanzy restaurant. I could eat a whole bowl of it as the grapefruit added zest and life to it.

Moving on to a more dinner worthy German riesling, this was super refreshing on a hot day.

Finally a vegetarian friendly dish of the most meaty brussel sprouts at Tanzy restaurant, we both gobbled them up and were impressed. Perhaps it was the garlic tahini but this is a meal in itself!

Chef Michael Press does it all – from greeting customers, to waiting tables to delivering dishes. He obviously has a passion for his craft and an excellent table side manner.

I could pretty much just eat gobs of burrata by myself but was happy to share and add some greens to make it “healthy” at Tanzy restaurant.

Spinach and ricotta gnudi was fantastic and since I was crazing gnocchi, it hit the spot at Tanzy restaurant.

I went for the Wagyu flat iron steak as it was aged 21 days and recommended by the GM at Tanzy restaurant. It seemed tasty but tiny to me or maybe I am just used to steaks as big as my head nowadays… ‘Merica.

While I was shooting food, I caught Melanie Albert trying to eat my steak! Just kidding, she was just holding its place in the photoshoot rotation at Tanzy restaurant.

I switched up my desert wine to a simple tart French rose.

No meal is complete without desserts and Tanzy touts a very tempting desert cart by Corporate Executive Pastry Chef James Rosselle, which includes Coffee and Doughnuts with vanilla-dusted doughnuts, mocha mousse, chocolate feuilletine, frozen coffee pebbles, coffee caramel; Floatanette with lime meringue, blackberry sorbet, shaved Italian lemon ice, lemon cream, caramel tuile; Red Infiniti Cake with raspberry red velvet cake, raspberry buttercream, farmers market raspberries, raspberry sauce, whipped cream; and Italian Butter Cake with apricot glaze, blood orange cream, vanilla-scented citrus segments, honeycomb.

We tried just a tiny sliver of this Red Infiniti Cake with raspberry red velvet cake, raspberry buttercream, farmers market raspberries, raspberry sauce, whipped cream and it was light and heavenly.

Italian Butter Cake with apricot glaze, blood orange cream, vanilla-scented citrus segments, honeycomb is visually stunning and equally as delicious.

There are also smaller snacks for just a bite deserts at Tanzy.

And of course, fruit for all the very health conscious at Tanzy restaurant.

Tanzy Restaurant is open for brunch, dinner and social hour and is located in Scottsdale Quarter at 15257 N Scottsdale Road #F-230, Scottsdale, Ariz. For operating hours and more information, call (480) 483-3255 or visit www.TanzyRestaurant.com.

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