New Wright’s Brings Back ‘Classic’ Dishes And Service

A Phoenix classic is rediscovering its culinary roots, but with the updated culinary perspective and trends of today. Wright’s, with its enduring history as the signature restaurant of the legendary Arizona Biltmore, is bringing back the classic dishes that were once the most popular options on the menus of top restaurants like Wright’s.

“The new Wright’s at The Biltmore brings a new taste experience to timeless cuisine,” said General Manager Andrew Stegen. “We’ve taken original recipes of classic favorites and refreshed them with creative combinations of trendy fresh ingredients and the expert and stylish preparation techniques of today.”

The new Wright’s has a classic look too – an innovative and fresh décor, yet still authentic to the resort and inspired by the organic Frank Lloyd Wright style.

The menu includes such repositioned classic favorites as:

  • Beef Tar Tar – withKobebeef, Quail egg yolk, crisp capers, garlic crostini
  • Lobster Bisque – with puff pastry crust and sweet sherry
  • Escargot Cassoulet – with basil-fed snails and sweet-pea risotto
  • The Waldorf – with crisp apple, candied walnuts, grapes
  • Veal Loin “Oscar” – with King crab cylinders, lemon-scented asparagus, tarragon butter
  • Lobster Thermidor – with puff pastry, sherry roasted mushrooms, brule béarnaise
  • Beef Wellington – with puff pastry, foie gras, duxelle, classic sauce hollandaise
  • Seafood Tasting of Sweet Lobster, Shrimp, Oysters and King Crab – available only on Friday and Saturday nights in the Wright Bar or Restaurant.

Serving classic dishes would not be the same without also bringing back the urbane service practices that instilled classic dining with savoir faire and style. Among those practices that Wright’s has brought back are:

  • Tossing salads tableside, on a cart wheeled up to the table.
  • Pouring tarragon butter over the Beef Wellington and Veal Loin “Oscar” at the table.
  • Bringing Escargot Cassoulet to the table covered, and then ceremoniously removing the cover.
  • Rather than a breadbasket on the table, the server passes a variety of bread choices such as Compagna Bread and Roasted Garlic and Herb Focaccia, served with a cube of sweet butter and fleur de sel.

Most items on the menu are available in small or large-plate portions. Guests who want to meet others and socialize may opt to dine at a Communal Table. Multiple private dining areas, separated from the main dining room by metal and glass screens or curtains are also available, accommodating from six up to 24 guests.

Wright’s is open for dinner Tuesday-Saturday from 5-10pm and for Sunday Brunch from 10am-2pm. Reservations are recommended; call 602.381.7632. For more information, visit

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