I took my grandchildren and family out to the new Topgolf Scottsdale at Riverwalk. I really scored some points…the kids said that they had the best time and that I am an awesome grandmother! The idea for Topgolf came about when two guys who were bored going to the traditional driving range decided to take the game to another level. It almost reminds me of bowling, where you can rent your own lane and play games against each other.
We’ve got big news! We just added a new Presidential Loft Suite in The Tower. Our most luxurious suite is located on the fifth and sixth floors, featuring 1,500 square feet of bright indoor space and 550 square feet of outdoor space, floor-to-ceiling glass, and stunning views of Camelback Mountain. The downstairs level includes a living room, dining room, half bathroom, and a full kitchen with Dacor and Sub-Zero appliances and service for eight.
I was driving along Indian School Road near 56th Street and I finally decided to stop and see Arizona Falls at Herberger Park. I bet most locals have never visited this spot, and it has an interesting history! It was the site of the area’s first hydroelectric power plant, in operation from 1911 to 1950. It reopened in 2003 and now produces 750 kilowatts of renewable energy, powering up to 150 homes. “WaterWorks at Arizona Falls”, commissioned by the Phoenix Arts Commission, was designed by artists Lajos Heder …
I have always thought the Scottsdale Museum of Contemporary Art was, architecturally, a piece of art that housed more wonderful art. But that has been taken to the next level of cool with the recent additions by Hurley brand artist James Marshall (a.k.a. Dalek). He is known for his colorful, geometric skateboard and graffiti art, and was commissioned by Scottsdale Public Art and SMoCA to produce murals for the museum walls.
I had a wonderful dining experience at Kevin and Amy Binkley’s newest restaurant, Bink’s Scottdale. We stopped by during happy hour, which is 2:30 to 6:00 every day! Chef Kevin Binkley has been called a “food pioneer” and has been nominated for the James Beard Award Best Chef of the Southwest every year since 2005. He supports local farmers and only uses vegetables that are in season.