"Nicole Brisson, who was a James Beard Foundation semifinalist for Best Chef Southwest in 2020 while she was at Locale Italian Kitchen, opens two new outlets at the resort this summer with former Mina Group vice president Jason Rocheleau. Brezza plans to serve coastal Italian fare such as handmade pastas, seafood, Brisson’s “hand-selected heritage breeds,” and Creekstone Farms beef, paired wines from Italy and the Italian digestif amari. Bar Zazu from Brisson and Rocheleau brings a European café serving hot and cold tapas, cheese and charcuterie, and sweet and savory pastries, along with wines by the glass, bottle, and flights. Beers and cocktails spotlighting different regions of Europe round out the restaurant’s menu." - Susan Stapleton