It is a seamless, flawless, 5.5 million dollar success story. The renovated and new casitas, as well as the expansion of the Last Drop bar at the Hermosa Inn is just right. They’ve added five more fireplaces, and more room for guests, with a sliding door to the patio to open up the space. Hermosa Inn is now a 43-room resort! PR goddesses Keeley Ast and Carol Baetzel threw a snazzy VIP media party last night to show off the changes. It’s exciting to see the care and detail made to upgrade this landmark hideaway. It’s certainly a toast to “Lon” Megargee, the famed cowboy artist who created the Hermosa Inn back in the 1930’s.
The casitas are absolutely gorgeous, of course, and are timeless, luxurious, and retain the Hermosa Inn Southwestern charm.
Lauren Swanson, Editor – in – Chief at Modern Luxury Scottsdale, checked out the new bar menu, created by Executive Chef Jeremy Pacheco and his team.
Duck confit empanadas, mini chorizo tortas (with pepper jack, guacamole, pickles and romaine), and the signature slider with caramelized onions, are just a few of the items on the new bar menu. So good!
Owner Ron Allred, Executive Chef Jeremy Pacheco, and Managing Director Steve Ast.
Guest Robyn Lee…just about to drink a blueberry ginger mule.
The Hermosa Inn has their own exclusive whiskey, the Del Bac Classic Private Release – Cask Strength whiskey from Hamilton Distillers. Dale Riggins was pouring, and this is ridiculously great sipping whiskey!
Chef Karen toasted house made S’mores with Mexican chocolate and mesquite flour graham crackers. Congrats to all at the Hermosa Inn, Lon’s and the Last Drop for showing us their new accomplishments in such fine style.