It’s not a gamble when deciding to dine at any of the restaurants inside Casino Del Sol, and there’s a couple reasons for this.
For one, the menus are constantly evolving, giving you something new to look forward to. Secondly, the evolution is happening because executive chef of PY Steakhouse, Ryan Clark, has taken the menus into his own hands.
Since 2017, chef Clark has been crafting dishes with local ingredients from more than 30 farmers and purveyors, and now that culinary influence can be seen and tasted at more than one of the resort’s restaurants.
In partnership with owner Erik Stanford of Pivot Produce, chef Clark is creating seasonally driven dishes every month during the new “Chefs Seasonal Menus” program. Pivot Produce sources and distributes local produce from several farms in the Tucson area and then delivers the goods directly to local chefs.
It’s all about selection, too. The two are working together to hand-pick ingredients of the highest quality to feature them in specific dishes.
In other words, frequent visits to the casino may be in store. For the month of October, Pivot Produce is bringing the heat from the following local and regional farms in Arizona:
If you can’t make it out to any of these restaurants during the month of October there is going to be plenty of other opportunities this year and deep into 2019.
Casino Del Sol and all of the featured restaurants are located at 5655 W. Valencia Rd. For more information on the hours, each of the restaurant’s individual menus, and more, visit casinodelsol.com.
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