Best Restaurants for Local Ingredients in Foothills

We love Hacienda Del Sol and will return. However, we were there on Christmas Eve and it was disappointing. Our server, Angelo, was excellent and very personable. He couldn’t help it that the kitchen was slow. We were seated at 7:20 and our entrees arrived at 8:35. We also felt that the menu was very limited. The “prefixe” menu was very disappointing. It consisted of a choice of 2 appetizers (both involving cheese), only 3 or 4 main courses, and third course of a cheese plate and Sherry. Then there were only 3 ala carte items on the menu. The biggest disappointment was that they have replaced the delicious hot pepper chocolate truffles, that are always complimentary, with a tasteless brownie.

Our waitress was amazingly attentive and after learning we did not drink alcohol, she brought us a sparkling green tea sencha to try. It was an amazing palette cleanser between each course, while also offering a yummy non alcoholic drink. Our first appetizer was the fermented potato roll that paired perfectly with their salted cultured butter. The winter green salad was refreshing, while also integrating a rich taste from the cured egg yolk and a nice dusting of bread crumbs. The beef carpaccio partnered with Xo sauce and spicy aioli complemented the soft beef greatly. The black cod draped in a jalapeño piri piri was absolutely decadent. The cod was buttery and fell apart at the touch of the fork, and is paired with soft yet crisp sunchokes and beets. Our final main course was the Vera Ranch steak perfectly cooked, matched with a charred onion soubise, potatoes, and a vibrant chimmichurri. We finished the night with the shiitake-caramel ice cream with homemade sprinkles. Bata provided an elegant but welcoming atmosphere.

One waiter all tables but he worked very hard to please us

Pleace was great but there was a lot of noise coming from one table but we got thru it. Food was great and service was great. Would go again and tell my friends about the place.