Talavera Scottsdale

Talavera is a contemporary Spanish‑influenced steakhouse at the Four Seasons Resort Scottsdale, known for paella, prime steaks, and desert views of Pinnacle Peak.

Key details

• Location: Four Seasons Resort Scottsdale at Troon North, 10600 E Crescent Moon Dr, Scottsdale, AZ 85262.
• Hours: Dinner Wednesday–Sunday 5:00 pm–9:00 pm; Afternoon Tea Thursday–Sunday 1:00 pm–3:00 pm.
• Cuisine: Upscale Spanish/Latin steakhouse with dishes like Talavera Paella, grilled Spanish octopus, dry‑aged steaks, jamón ibérico, and tapas.

Atmosphere and price level

• Vibe: Refined fine dining with indoor and outdoor seating, panoramic high‑desert views, and a romantic, special‑occasion feel.
• Dress code: Smart or elegant attire is expected (more formal than a typical resort casual restaurant).​
• Price: Entrées typically start around the mid‑20s and go higher for steaks and large plates; overall it’s in the upscale fine‑dining bracket.

Menu highlights

• Signatures: Talavera Paella with chorizo, chicken, pork belly, lobster, prawns, mussels, and clams; grilled Spanish octopus; steak tartare; creative desserts like churros and modern citrus desserts.
• Sides (guarniciones): Dishes such as deep‑fried broccolini, Arizona mushrooms, Manchego mashed potatoes, and sautéed pimientos de padrón.

If you’d like, I can pull out just the current steak options and their approximate prices, or suggest whether Talavera vs Dominick’s is a better fit for your night.

Talavera’s dinner menu is Spanish‑inspired steakhouse cuisine with tapas, prime steaks, seafood, and shared sides; prices are upscale fine‑dining, with entrées generally starting in the mid‑20s and climbing into higher tiers for steaks and large plates.

Below is the current dinner menu structure and representative prices (exact numbers may vary slightly with seasonal updates and specials).

Para Empezar (starters)

Typical current starters and tapas include:

• Talavera Signature Bread – mesquite‑smoked honey butter, extra‑virgin olive oil (often included/low‑priced starter).
• Endive Salad – lolla rossa, whipped goat cheese and crème fraîche, black olives, artichokes, red wine vinaigrette, pistachio, butter‑fried panko; expect mid‑teens pricing.
• Tomato & Stone Fruit Salad – Cana de Cabra (goat cheese), heirloom tomatoes, grilled stone fruit; also typically mid‑teens.
• Talavera Steak Tartare – with shallots, chives, cornichons, Pedro Ximénez, smoked egg yolk, bone marrow; usually a high‑teens to low‑20s starter.

Tapas plates (small shared dishes) often include Pan con Tomate, Croquetas de Jamón, Gambas al Ajillo, Pulpo a la Gallega, and Patatas Bravas, generally running from the low‑teens to low‑20s range per plate.

Plancha (steaks and grilled mains)

Current steak offerings are served from the plancha with charred peppers and spring onions, seasoned with the chef’s signature spice blend.

• 8 oz Prime Tenderloin – Westholme Farms, Australia.​
• 14 oz Prime Ribeye – Blue Branch Farms, Oklahoma.
• 14 oz Prime New York – Blue Branch Farms, Oklahoma.
• 16 oz Dry‑Aged Kansas City.
• 24 oz Prime Porterhouse.
• 33 oz Dry‑Aged Prime Tomahawk – paired with two side dishes of your choice.

Exact prices for each cut are not listed line‑by‑line on the public menu, but recent diner reports and local guides put steak entrées typically in the 70‑plus dollar range for many cuts, with large formats like the Tomahawk higher, and the overall average entrée price for the restaurant noted as 26 dollars and up.

Other main dishes

Examples of non‑steak mains you may see on the current dinner menu:

• Talavera Paella – chorizo, chicken, pork belly, lobster, prawn, mussels, clams; usually mid‑50s or higher as a signature large dish.
• Salt‑Baked Branzino – lemon thyme velouté, salmon roe, sun‑dried tomatoes, mixed green salad.​
• Farm‑Raised Trout – asparagus, mussels, saffron emulsion, white tomato foam.​
• Maple Farms Duck Breast – foie gras tart, black garlic purée, beet purée, pickled blackberries, duck jus.​
• Stuffed Zucchini – plant‑based meat, basmati rice, tomato sauce (vegetarian/vegan‑friendly option).

Most of these mains fall in the 40–60+ dollar range depending on protein and portion size.

Guarniciones (sides)

Typical sides, ordered separately unless included with a specific steak (like the Tomahawk’s two sides):

• Deep‑Fried Broccolini – green romesco, preserved lemon vinaigrette, crispy garlic.
• Grilled Asparagus – romesco, Marcona almonds, hazelnuts, onions.​
• Arizona Mushrooms – sautéed field mushrooms, mushroom conserva.
• Manchego Mashed Potatoes.
• Sautéed Pimientos de Padrón – Pedro Ximénez vinegar, hibiscus salt.​

Side dishes at Talavera are typically in the low‑ to mid‑teens per plate.

Desserts and drinks

• Desserts often include Spanish‑inspired sweets such as churros, citrus‑focused plates, and modern chocolate creations; expect roughly mid‑teens per dessert.
• Extensive wine list (500+ labels), Spanish gin & tonics, Basque ciders, and craft cocktails, with by‑the‑glass options usually in the mid‑teens and up.

For the exact numbers for tonight, it’s best to view the live menu on the Four Seasons Talavera dinner page or your reservation app, since seasonal updates can change prices slightly week to week.