You’re driving through Paradise Valley, past those massive estates with gates that look like they belong in a Bond movie, and then you pull into this dirt-ish driveway. It doesn’t feel like a restaurant. Honestly, it feels like you’ve accidentally trespassed onto some old-money ranch. That’s the magic of LON's at the Hermosa.
Most people think it’s just another "fancy hotel restaurant" where you pay $50 for a steak and a view of Camelback Mountain. They're wrong. Well, the steak is there, and the view is definitely there, but the soul of this place is way weirder and more interesting than your average AAA Four Diamond spot.
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Why LON's at the Hermosa is More Than Just a Pretty Patio
Basically, the whole place used to be the home of Alonzo "Lon" Megargee. He was this legendary cowboy artist in the 1930s who lived a life that sounds like a tall tale. We're talking secret tunnels, multiple marriages, and a house he built without any actual blueprints. He reportedly just drew the layout in the dirt with a stick.
When you walk into the dining room today, you’re standing in his old art studio. You can still see his original paintings on the walls. The architecture is all authentic adobe—thick walls, hand-carved wood beams, and that specific "old Arizona" smell of mesquite and history.
The tunnel thing isn't a myth, by the way. Back in the day, if the cops showed up to shut down one of Lon’s legendary parties (usually involving gambling or other "revelry"), the guests would scatter through underground passages. Today, those same tunnels are part of the subterranean wine cellar. It’s a 6,000-bottle vault made of 1890s Chicago brick. If you want to drop some serious cash, you can book a private dinner down there. It’s cool, literally—it stays about 57 degrees year-round.
The Menu: "Artful American" or Just Really Good Food?
The kitchen calls it "Globally Inspired Arizona Fare." Kinda pretentious? Maybe. But Executive Chef Jeremy Pacheco actually puts in the work. His family has been farming in Arizona for nine generations. That’s not a typo. Nine.
Because of that, the "farm-to-table" label isn't just marketing fluff. They have a one-acre garden right on the property. If you see a sprig of rosemary or a radish on your plate, there’s a solid chance it was pulled out of the dirt fifty yards away that morning.
What You Actually Need to Order
If you're going to eat at LON's at the Hermosa, don't just wing it. There are a few dishes that have basically reached legendary status in Phoenix:
- Himalayan Salt Seared Ahi Tuna: They bring out a literal block of pink salt that’s been heated to a ridiculous temperature. You sear the tuna right there at the table. It’s a bit of a spectacle, but the yuzu-soy sauce and cilantro make it more than just a gimmick.
- Braised Beef Short Ribs: This is the heavy hitter. They serve it with green chili-goat cheese polenta. It’s rich, salty, and falls apart if you even look at it funny.
- LON's Cowboy Candy Bar: You’ve gotta save room for this. It’s milk chocolate spiced ganache, salted caramel, and Marcona almonds. It's basically a Snickers bar that went to finishing school.
The Patio Situation (And How to Actually Get a Table)
Look, everyone wants to sit on the patio. It’s consistently voted the best outdoor dining spot in the Valley. It’s got five massive wood-burning fireplaces, a fountain that actually drowns out the (minimal) street noise, and a perfect angle of Camelback Mountain.
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But here’s the thing: it fills up weeks in advance, especially during "Arizona Winter" (October through April). If you can't get a reservation at the main restaurant, go to LON's Last Drop.
Last Drop is the casual bar and grill counterpart. It’s named after Lon’s most famous painting—the one where the cowboy is letting his horse drink out of his hat. They share the same massive patio space but the vibe is way more "jeans and a beer" than "tuxedo and a martini." You can get a wood-fired pizza or a killer burger there without the three-course commitment.
The "Tourist Trap" Question
Is it a tourist trap? Nah. It’s too tucked away for that. You won’t find many tour buses here. You’ll find locals celebrating 50th anniversaries, people closing business deals, and the occasional celebrity trying to stay under the radar.
The service is "Four Diamond," which means they’re attentive but not hovering. They won't interrupt your conversation to ask how the first three bites are. They just kind of... appear when your water glass is half empty.
Actionable Insights for Your Visit
- Timing is Everything: If you want that iconic sunset view of the mountain, book your table for 30 minutes before "official" sunset. The colors on the rock change every five minutes.
- Ask for the History Tour: If the staff isn't slammed, ask about Lon Megargee. Some of the long-term employees know stories about the property that aren't on the website.
- Check the Wine List: They’ve won the Wine Spectator 'Best of Award of Excellence' since 2015. Their Arizona wine selection is surprisingly deep if you want to try something local that isn't terrible.
- The Brunch Loophole: Everyone fights over dinner, but the brunch is arguably better. The "Monkey Bread" is mandatory. It comes in a cast-iron skillet and will probably ruin your diet for the week.
If you’re looking for a sterile, modern, glass-and-steel dining experience, stay in Old Town Scottsdale. But if you want a meal that actually feels like it belongs in the Sonoran Desert, LON's at the Hermosa is the spot. Just don't forget to look for the painting of the cowboy and his hat on your way out. It’s the law.
Next Steps:
- Book ahead: Use OpenTable at least 2 weeks out for weekend dinners.
- Check the dress code: It's "upscale casual." You can wear nice jeans, but maybe leave the flip-flops at the pool.
- Visit the garden: Arrive 15 minutes early to walk through the herb garden and see what's actually going on the menu that night.