Richard Blais orchestrates a dining trilogy at Grand Hyatt Scottsdale
Three distinct restaurants showcase the chef's vision across the Arizona resort: Tiki Taka fuses Japanese sushi and Spanish tapas, La Zozzona refines Italian American cuisine, and Mesa Centrale grounds guests in Southwestern comfort.
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Chef Richard Blais has curated a lineup of concepts at Grand Hyatt Scottsdale, including La Zozzona, a modern Italian chophouse, Tiki Taka for global small plates, and Mesa Centrale, a Southwestern grill. Each arrives with its own character, yet they share a single creative intelligence.
At Tiki Taka, the rich flavors of Japan and Spain come together in a vibrant and eclectic fusion curated by Chef Richard Blais. Designed by Wimberly Interiors, the space features a vibrant, artful interior inspired by Spanish landmarks such as Las Ramblas in Barcelona and small izakayas across Japan. Blais has described Tiki Taka as the vibey “downtown” sibling of the more posh, “uptown” La Zozzona, which opened in November. The menu fuses Japanese and Spanish cuisine with sushi and tapas, offering delicately crafted sushi rolls alongside bold, flavorful tapas perfect for sharing.
La Zozzona takes a different tone entirely. Led by Chef Richard Blais, the restaurant excites the palate with handmade pastas, charcoal grilled steaks and a dynamic daily menu. Serving dinner nightly, La Zozzona merges exquisite flavors and exceptional service, taking diners on an unforgettable culinary journey.
Mesa Centrale completes the trio with a more relaxed sensibility. An iconic American grill of the Southwest, Mesa Centrale serves unforgettable breakfast, lunch and dinner experiences with an epic buffet, mouthwatering sandwiches and wood fired pizzas while views overlook Scottsdale’s McDowell Mountains. Tiki Taka is open daily from 5pm to 10pm, with reservations available on OpenTable.
Imagery courtesy of Grand Hyatt Scottsdale Resort (@grandhyatt).
