LOWDOWN

FRESH START

Pressed, a coldpressed juice and plant-based snack and treats brand with 80 stores across America, recently opened its first Arizona store at Scottsdale Quarter. Guests can expect coldpressed juices, functional shots, plant-based milks, acai bowls and the brand’s popular plant-based vegan soft serve Freeze, served with decadent gluten-free and vegan toppings. To ensure freshness, the produce at Pressed arrives to their production facilities within two days of being harvested, and is pressed into a beverage in as soon as three days. www.pressed.com.

GO WITH THE FLOW

Embrace the Zen mindset with Free Flow Nights, a staple at Mountain Shadows resort. Returning by popular demand, the complimentary yoga class is geared toward all levels. The resort’s scenic lawn provides the perfect backdrop to wind down from the day, with a view of Camelback Mountain. Classes take place every Monday night in June and July from 6:30 to 7:30 p.m. Masks are not required while socially distance outdoors. Advance registration is required and classes can be booked on the Mindbody app or online. www.mountainshadows.com.

SPICE THINGS UP

This month, the Mercado del Lago plaza will welcome new tenant Z’Tejas Southwestern Grill. The fully renovated 3,500-square-foot space showcases Z’Tejas’ new modern look and feel, with high ceilings, a contemporary design, hand-painted murals, a private dining room with a chef’s table, and an open dining room with a large bar as the focal point. Two sliding garage doors allow for easy flow between the dining room and 2,200-square-foot patio, which showcases lake views and access to the Indian Bend Wash Greenbelt park. The chef-driven menu has also been updated, featuring dishes inspired by the Southwest and Mexico, and there is a new breakfast and brunch menu that is served daily. www.ztejas.com.

BLAST FROM THE PAST

On the heels of the recent opening of Christopher’s at the Wrigley Mansion, lauded chef Christopher Gross has also launched “Christopher’s Classics.” The special menu, which is offered every Tuesday and Wednesday permanently, features fan favorite dishes from the James Beard Awardwinning chef over the past 40 years. Diners can choose from four starters, four main courses, and three desserts. Dish highlights include HouseSmoked Salmon with crème fraiche, a classic since 1988; Mushroom and Foie Gras Soup, a staple since 1999; Lightly Smoked Truffle-Infused Sirloin; and Parnassienne au Chocolate from chef Gross’ appearance on In Julia’s Kitchen with Master Chefs, and more. Enhancements, such as wagyu and caviar, are available for an added charge. $100 per person (gratuity included). www.wrigleymansion.com.

MARK BOISCLAIR PHOTO BY

TANGY TREAT

Co-owner of Old Town Scottsdale’s Blue Clover Distillery, Weston Holm, and chef extraordinaire and owner of Tarbell’s restaurant, Mark Tarbell, have partnered together to create a refreshing sipper for summer. Their new, limited-edition handcrafted lemon-orange vodka is gluten-free and inspired by Arizona’s citrus season, infused locally with real organic citrus to achieve a natural flavor. The vodka is sold exclusively at The Wine Store at Tarbell’s. www.tarbells.com and www.bluecloverdistillery.com.

WINE & DINE

This month, Sanctuary on Camelback Mountain Resort & Spa will introduce Master of Taste, a dinner series which will bring guests together with leading Napa Valley winemakers. Held in The Views ballroom, chef de cuisine Samantha Sanz and Bar chef Christiaan Rollich will prepare a four-course dinner, including a reception with passed hors d’oeuvres, to pair with seven expressions of wine. The June 9 event ($225 per person) will feature wines from Far Niente and Nickel & Nickel and will be hosted by Bruce Mooers, president and director of sales. The June 24 dinner ($250 per person) will feature Plumpjack Winery’s John Conover and showcase wines from Plumpjack and its sister estates Cade and Odette. www.sanctuaryaz.com.