Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Cass Calder Smith has created two energetic venues at Hyatt Resort & Spa at Gainey Ranch in Scottsdale. The new restaurants replace two previous concepts at the resort, with the goal of attracting the local Scottsdale market as well as resort guests. Gainey Ranch is set amidst flowering cactus and framed against the majestic McDowell Mountains.
SWB is a casual, three-meal bistro featuring indigenous Southwest cuisine and materials. Alto ristorante e bar, an eclectic, upscale, dinner destination, brings to life the flavors and design sensibilities of Italy.
Both spaces are distinctive and modern, offering new indoor-outdoor connections and a current, 21st century perspective on the restaurant experience. The restaurants have separate entries, meeting at the lively wine and liquor bar.
SWB reaches toward the hotel lobby. This approachable, aromatic dining spot is energized by an open kitchen with live fire. A large community table is next to the action of the kitchen. The quesadilla and guacamole bar presents a fun, dynamic option for enjoying appetizers and watching their preparation. An earthy palette of leather, wood, stone and ceramic tile combines with new plantings to subtly evoke the desert landscape. Sixty shaded, outdoor dining seats are arranged around fire pits; the outdoor areas are cooled by misters during the warm season.
Location: Scottsdale, AZ
Type: 7,000 sq ft New Restaurant & Café within a resort
Completion: January 2008
Architectural Team
Design Principal: Cass Smith
Project Architect: Taylor Lawson
Interior Design Director: Barbara Turpin-Vickroy
Designer: Yvonne Choy
Consultants
MEP: Sullivan Designs, Inc
Structural Engineer: Paul Koehler Consulting
Lighting: Revolver Design
A/V: Audio Video Resources
Food Service: The General Group
General Contractor: Wolfe’s Corporation
Photography: Eric Laignel
