New Ritz Carlton Set to Open in Arizona

It's not the world's best time for luxury hotels in destinations associated with swank -- the economy combined with the AIG effect ensures that. But in Arizona, where the desert is made to grow lush green golf courses and support sparkling swimming pools, hope does seem to spring eternal. And so, in a state that's littered with poor hotel financial news, a new luxury resort is set to open on December 18th: Ritz Carlton Dove Mountain. It's in Marana, near Tucson, which seems to be a city whose luxury properties seem to have taken less of a beating of late than the other parts of the Copper State.

I had the chance to tour the property a few weeks ago, and it is pretty impressive. The design is meant to take cues from the dramatic saguaro-studded surroundings, while simultaneously nodding to/updating the Ritz Carlton's traditional concept of luxury.

Now, it's not exactly convenient to downtown Tucson -- the property is about 20 miles north of town -- but you're meant to spend time at the resort, given the Jack Nicklaus Signature Golf Course, hiking and biking trails through the resort's 850 acres, among other attractions and distractions which include something called "cattle penning" and stargazing in the clear skies at night.

The resort's 250 guest rooms weren't quite ready when I visited, but the restaurant, called CORE, was near complete and chef Joel Harrington (who seems he'd be just as comfortable competing in a skateboarding championship or rocking out on a stage as he obviously is in the kitchen ) took a break from supervising the delivery of kitchen equipment to chat about his culinary agenda. His plans include blending his own culinary biography with local ingredients and flavors. For instance, chipotle-spiked sweet potato bisque, duck confit, onion marmalade, makes use of local chipotle chili, and is finished with maple syrup procured at a Vermont sugar house close to Harrington's hometown. A salad made from local field greens will include roasted candy-stripe beets, as well as goat cheese from Black Mesa Ranch in Snowflake, Arizona. Another dish uses desert meat staples: barbecued quail, pulled rabbit/tepary bean ragout, served with mustard creme fraiche and a Tabasco gastrique. (Quail and rabbit also figured into the chef's Vermont childhood.) The dessert options are many, but will include the wares of local fave gelato purveyor Frost.

There are a number of seating options in the restaurant, but my bet is that the counter-side seats that look right into the kitchen will be a hot ticket -- it's going to be quite a show.

Beyond food, there's a full-service spa on property. Its 17,000 square feet seem to have been designed intelligently, with a lot of thought given to the flow a guest will take from arrival, through treatment, to relaxation at the spa's dedicated pool (pictured above, with views of boulders carved with ancient petroglyphs) and eventually to what I imagine will be a regretful exit. And if all goes well, as Ritz Carlton's gotta really hope -- plans for many happy returns.