Housed in a natural adobe building originally built in the 1930′s, Lon’s at the Hermosa is the embodiment of classic southwest architecture, stunning desert vistas and amazing cuisine.

While a drink on the patio at sunset, like the Lon’s “Folly” for founder  Lon Megargee, one is left to behold the the beautiful colors of the Arizona sky and some of the best panoramic views of the Valley. If you are enjoying the open air ambiance and a hand crafted cocktail outside, why not stay for dinner and have some real cowboy grub? Every Sunday, Lon’s hosts a Chuckwagon BBQ that features a whole Berkshire suckling pig cooked over the ‘Cowboy Cauldron’ that doubles as a fire place and a conversation piece. Or why not wander innside…

…And step back 70 years to the days when cowboys walked the land and the only traffic on Camelback Road were the cattle herds. Staying true to the original ‘floor plans’ (Lon is said to have drawn an outline in the dirt with a stick when he wanted to expand on the original Casa Hermosa), the restaurant is decorated with Lon’s artwork, traditional local tapestries, and with all the colors, richness and warmth that you would expect to find in an upscale Arizonan dining destination.

Diners can choose to have a meal in the restaurant itself, or if accommodations are needed for larger parties, dinner can be arranged in the private underground wine cellar, where you might find a few bottles of AZ Stronghold Site Archive hidden in the charcuterie room. Or, would you prefer to dine in the library, a stately room with book-lined walls, comfortable leisure chairs and a roaring fireplace? A tough decision, we know.

Once you choose where to eat, you have an equally luxurious choice of what to eat at Lon’s. The starters are as stunning as the sunset you may have just enjoyed. The Ahi Tuna is seared at the table on a 500 degree piece of Himalayan rock salt and the Kobe Beef Tartare is accompanied with a Quail Egg and Truffle vinaigrette. The perfectly seared medium rare house-bacon wrapped Beef Tenderloin is a thing of beauty, the Scottish Salmon and whole roasted Snapper are delicately done to that perfect fork-tender flake. And the ‘Three Little Pigs’ (loin, belly, and cheek) is a brilliant combination for pork lovers. The sides offered such as truffle goat cheese macaroni, A-1 beer-battered Maitake Mushroom (which pays homage to Lon’s time as the artist for A-1 beer), and spicy garden broccoli with beehive cheddar are inventive and wonderfully done, while leaving the spotlight on the main dishes.

And finally: the decadent desserts. The ‘Mexican Tiramisu’ is especially appealing, with Patron Café Anglaise and Kahlua Ice Cream in an Ibarra chocolate ‘mug’. Another plate that will leave you breathless is the Organic Apple Fritter with crisp fried organic apples, bourbon caramel, and a ginger ice cream that is so clean and refreshing it would have been able to stand on its own. The wild huckleberry pie, with a cabernet reduction and lemon curd begs you to taste, even when more than full.

No matter what your decision, dining inn or out at Lon’s at The Hermosa Inn is a classic Arizona culinary experience.

By Rodney Hartwig, special for DLT

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