Discover Scottsdale’s Hidden Gem: A Luxury Stay at Mountain Shadows Resort in Paradise Valley
From golf to art galleries to soothing sound baths, Mountain Shadows Resort offers the ultimate desert retreat
From wizened cacti etching a stunning silhouette against the desert sun to lush golf courses dotting the landscape, Scottsdale, Arizona, is famous for its breathtaking vistas and luxury resorts. Just 10 minutes away from the “West’s Most Western City,” in the town of Paradise Valley, lies one such gem nestled at the foot of Camelback Mountain, the aptly named Mountain Shadows Resort.
Making its debut in 2017, the boutique resort boasts an 18-hole par-3 golf course, a restaurant (Hearth ’61, named in honor of the year Paradise Valley became a town), two pools, a fitness center—featuring everything from aerial yoga to Pilates classes—and much more. In a unique position to marry high culture with rugged Wild West adventure, Mountain Shadows also offers diverse attractions ranging from a new art gallery to hikes of Camelback Mountain.
Or, if you simply want to relax this fall, consider signing up for a soothing sound bath session or unwinding with Hearth ’61’s new mocktail menu. One thing’s for sure, whichever way you define “desert oasis,” Mountain Shadows has you covered.
Mountain Shadows features two pools with gorgeous views of Camelback Mountain
Relax and center yourself with a sound bath session
Enjoy fine dining at the resort’s Hearth ’61 restaurant
Take a mini vacation—at home!
Savor one of Hearth ’61’s signature mocktails, the “Blueberry Basil Bliss,” and be transported to Mountain Shadows Resort from your armchair!
Ingredients:
- 1 slice of peach
- 5-8 blueberries
- 2-3 leaves of basil
- 2 oz. Seedlip Grove 42 (a citrus-flavored nonalcoholic spirit)
- .75 oz. lemon juice
- 1 oz. blueberry syrup
Instructions:
- In a shaker, muddle the peach, blueberries and basil.
- Add Seedlip Grove 42, lemon juice and blueberry syrup.
- Combine with ice and shake.
- Add a big cube in a rocks glass and double strain.
- Garnish with a basil leaf.
This story originally appeared in our Woman’s World print magazine
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