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Chew on This: Famous short ribs at Icha Maajoh

Executive Chef William Toto creates short ribs at Icha Maajoh.

Executive Chef William Toto creates short ribs at Icha Maajoh.

For Prescott fine dining, one needs to look no further than the Prescott Resort, where the restaurant Icha Maajoh is found within. Open for breakfast, lunch and dinner, the restaurant also has its Twilight Special and is well known for its short ribs.

William Toto has been the restaurant's executive chef since October 2013, stating that he loves to cook.

"I've been doing it for a really long time," he said, noting that he started early on. "I've been cooking since I was little with my dad and he's kind of been the inspiration for that."

Yavapai for "the eating place," people who eat at Icha Maajoh's customers aren't just those visiting Prescott. Toto said that it has many local customers, noting that most come in on the weekend or for the Twilight Special, which is a three course meal for $24.

And those patronizing the restaurant seem to enjoy it, with Internet reviewers giving Icha Maajoh an average rating of four out of five stars based on sites like local.yahoo.com (six reviews), yelp.com (eight reviews) and tripadvisor.com (32 reviews):

"This is a great place to eat whether you are [staying] at the resort or not, as the window view shows off all of Prescott."

"The view is the best in town. The atmosphere is classy and clean."

"This might be one of the better quality food places in Prescott."

"I ate here all four days of my training, the food was delicious and the views are spectacular."

"Wonderful place, incredible views, excellent food and the Sunday brunch is a fine feast."

Currently, the Twilight Special consists of salad, a choice of entrée from ribeye steak, hanger steak or hummus and a Caesar salad. However, Toto is revising the special's menu, which is supposed to roll out by July 1.

However, Toto said that the biggest sellers are either the beef tenderloin or the short ribs, which he says he made famous in the hotel.

The braised short ribs has mascarpone Yukon potato mash, seasonal vegetable and sherry caramel sauce and costs $24. Other dinner items include the broiled salmon (with chorizo and fingerling potato hash, seasonal vegetable, red pepper and tomato jam, $30), Mole Rubbed Double Bone in Pork Chop (with mascarpone Yukon potato mash, seasonal vegetable and chili honey butter, $22), Lemon and Butter Basted Bass (with smoked paprika and manchego cheese polenta, seasonal vegetable and a cilantro lime vinaigrette, $22) and 8-ounce breast of duck (pan seared with chipotle raspberry barbeque sauce, sautéed with red wedge potatoes and seasonal vegetables, $25).

Toto said he sells a lot of the braised short ribs.

"It's a pretty long process to prepare, but I do it to the point where you don't need a fork, you don't even need a knife, you can basically touch it with your finger," he said. "It's a beautiful, fall apart product."

Icha Maajoh is at the Prescott Resort, 1500 Highway 69, and is open for breakfast from 6:30-11 a.m., for lunch from 11 a.m.-2 p.m. and dinner from 4:30-9 p.m. or until 9:30 on Fridays and Saturdays.

The restaurant can be reached at 928-776-1666 and found at www.prescottresort.com/dining.php

- Jason Wheeler, The Daily Courier

Follow Jason on Twitter @PrescottWheels. Reach him at 928-445-3333 ext. 2037 or at 928-642-5277.

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