Ahead of its highly anticipated September 2026 opening, Denū Hotel & Spa, Downtown Phoenix’s first upscale urban retreat and newest addition to Meritage Collection, announced its culinary vision with the appointment of its culinary leadership team, including Director of Food & Beverage Anthony Fanella, Executive Chef Brad Romoff , and Sous Chef Adam Cho.
From morning coffee and business meetings to pre-event cocktails and post-game gatherings, Denū’s culinary program is designed to reflect the pulse of Downtown Phoenix. A catalyst in Phoenix’s downtown renaissance, Denū will introduce a new approach to urban hospitality centered around ritual, renewal, and social connection. The 236-room hotel will feature destination dining, a rooftop pool, a Hammam-inspired spa experience, and thoughtfully designed spaces where guests and locals can gather throughout the day and into the evening.
“Denū is designed to be the downtown place to gather,” said Vista Murphy, Vice President of Food & Beverage for Pacific Hospitality Group. “From morning coffee and casual daytime meetings to sunset rituals on the rooftop, chef-driven dinners, eclectic live music and community celebrations, our culinary program creates inviting experiences throughout the day and into the evening. With a dynamic programming calendar, Denū will offer extensive ways for locals and visitors to connect, celebrate and experience the energy of Phoenix.”
Introducing Sartén Kitchen & Bar: A Modern Expression of Sonoran Cuisine
At the center of Denū’s culinary experience is Sartén Kitchen & Bar, a modern Sonoran restaurant celebrating the flavors, ingredients, and traditions of the American Southwest and Northern Mexico, where every dish is shaped by fire, smoke, cast iron, or embers.
The menu highlights the flavors and ingredients of the Southwest through live-fire cooking, featuring dishes such as Fire-Roasted Bone Marrow with grilled sourdough and roasted salsa macha, Cast Iron Mesquite Cornbread with whipped mesquite honey butter, Ceviche Verde with Sonoran citrus, Fire-Tossed Elote with Tajín and crema, and a 14-ounce prime ribeye marinated for 24 hours in citrus and ancho chile.
On weekends, Sartén is home to Gather Brunch, a social, shareable experience designed around the table. Designed for four to six guests, a feature of the menu is The Gather. This experience brings the table together over warm pastries, seasonal fruit, artisan cheeses, a selection of shared plates and a chef’s seasonal sweet. A signature of the experience, the Cast Iron Cinnamon Roll is baked to order and finished tableside with a slow pour of warm mesquite honey butter.
Sartén will offer breakfast daily from 7 to 11 a.m., lunch from 11 a.m. to 5 p.m. through the Sartén Bar, and dinner from 5 to 10 p.m., with weekend brunch served Saturday and Sunday from 7 a.m. to 5 p.m.
Beyond its signature restaurant, the culinary experience continues throughout Denū, creating a social hub for guests and locals with a collection of dining, cocktail, and community experiences.
At the Sartén Bar, the experience extends beyond the dining room into a lively, social setting designed for gathering throughout the evening. Live music, a welcoming indoor-outdoor sanctuary patio and a thoughtfully crafted happy hour create a natural extension of Sartén, inviting guests and locals to settle in for a drink, connect over shared bites or ease into the evening. The bar is open Sunday – Thursday, 11 a.m. – 11 p.m., Friday – Saturday, 11 a.m. – 12 p.m., and Happy Hour Monday through Friday from 3-6 p.m.
Perched on the 17th floor, Nidos Rooftop Bar is a rooftop destination inspired by Latin-Mediterranean flavors, desert sunsets and the energy of Downtown Phoenix. Panoramic skyline views set the backdrop for shareable small plates and an elevated cocktail program infused with regional botanicals, citrus and agave spirits. Nidos will be open Sunday – Thursday, 5 – 10 p.m. and Saturday – Sunday, 5 – 11 p.m.
At Blend Café, a street-level, third-wave café designed as a neighborhood touchpoint, guests can enjoy curated espresso, specialty teas, artisanal pastries, nourishing bone broth and wellness-minded grab-and-go selections throughout the day. With a welcoming café setting and walk-up window service along Adams Street, Blend offers an easy connection to the rhythm of Downtown Phoenix. Blend will be open daily from 6 a.m. to 4 p.m.
Denū will also introduce a curated calendar of culinary and community programming, including seasonal chef dinners, rooftop experiences, live music, wellness-inspired brunches, wine and spirit collaborations, holiday celebrations, and pet-friendly Yappy Hours with community partner City Pawsh.
Executive Chef Brad Romoff brings more than 30 years of culinary leadership experience spanning luxury hotels, resorts, private clubs, and nationally recognized restaurant brands. At Denū, Romoff is bringing his passion for bold flavors, culinary innovation, and thoughtful hospitality to create a dining program that feels contemporary, approachable, and deeply connected to the energy of Downtown Phoenix. His approach will shape everything from the hotel’s restaurants and bars to banquets, catering, and in-room dining, with a focus on creating memorable experiences that give guests and locals a reason to return. Prior to joining Denū, Romoff served as Executive Chef at Hilton Phoenix Tapatio Cliffs Resort and Corporate Director of Food & Beverage for YHB Hospitality. His career also includes leadership roles with Four Seasons Hotels & Resorts, The Ritz-Carlton, Roy’s Restaurants, Benihana, Renaissance Long Beach Hotel, and Great Wolf Lodge.
“Denū gives us an incredible opportunity to create a culinary identity that feels distinctly our own,” said Executive Chef Brad Romoff. “With Sartén, we’re drawing inspiration from the flavors and traditions of the Southwest and Northern Mexico while creating an experience that is thoughtful, contemporary and full of character. My vision is to create food that feels memorable without being overcomplicated, giving guests something they’re excited to return to while building a team and culture that brings that experience to life consistently.”
As Director of Food & Beverage, Anthony Fanella will oversee the strategic direction and operations of Denū’s restaurant, bars, in-room dining, and banquet program. With more than 15 years of hospitality leadership experience, Anthony brings a proven track record of developing elevated food and beverage programs at luxury resorts and hotels. Most recently, Anthony served as Director of Food & Beverage at the Grand Hyatt Scottsdale Resort & Spa, where he led nine distinctive dining venues and collaborated closely with a renowned celebrity chef to help shape and execute the resort’s culinary transformation, bringing a fresh, elevated perspective to its dining experiences and overall food and beverage program. His career also includes leadership positions at Denū’s sister property, The Meritage Resort & Spa, and Hilton Santa Barbara Beachfront Resort, as well as experience as chef, owner, and operator of his own restaurant in the Chicago area.
Supporting the culinary team, Sous Chef Adam Cho brings extensive culinary leadership experience and a passion for creating memorable dining experiences inspired by both his Korean heritage and contemporary American cuisine. At Denū, Chef Cho will work alongside Chef Romoff to bring the vision of signature restaurant Sartén Kitchen & Bar to life. His background includes culinary leadership roles at Great Wolf Lodge, Pink Shell Beach Resort & Marina, and several destination resorts throughout the United States.
Reservations for Denū Hotel & Spa are now open for stays beginning September 16, 2026. Reservations for Sartén Kitchen & Bar are now open for dining beginning September 25, 2026.
