Open to all, Eddy’s serves up a relaxed menu with meals best accompanied by our signature drink, the Cottonwood Cooler. Working as a complement to the future offerings inside the Club, Eddy’s Poolside is a golfer’s favorite, with stunning 270 degree views over the surrounding Tonto National Forest.
Verde's future signature restaurant is set to feature shareable plates, wood-fired pizzas, and seasonal dishes with flavors from the region.
Members will enjoy the perfect combination of coffee bar, sandwich shop, and neighborhood grocer. Read the paper or just grab and go.
The Chef’s Table will be the place to share an experience with family and friends. Enjoy the option to create your own menu with the Chef.
Members, join us at Eddy's for our Thursday Night Mixer each week, from 6:00pm - 8:00pm. Featuring food specials, $5 house wines, and $2 off bottled domestic and import beers, a good time is sure to be had by all! RSVP to 480.471.3232.
As the anticipation is building for our new Resort Club at Trilogy® at Verde River™, we’re so excited to introduce you to the newest member of our lifestyle team!
Chef Paul Steele was born and raised in El Paso, Texas. Inspired by his grandfather, who was also a chef, he began cooking at the age of 14. In 1999, Paul attended Scottsdale Culinary Institute and began his cooking career working for Mark Tarbell, a talented chef and restaurateur. Over the next eight years he would work his way through the ranks, starting as a line cook and eventually becoming a Chef De Cuisine and then General Manager. His most memorable experience during this time was competing on Iron Chef America with Mark Tarbell in 2006 – and winning! Paul also worked in the kitchen of The Herb Farm in Woodinville, Washington, at a time when it was ranked as one of the top five restaurants in the United States, and was the opening Chef for The Living Room Wine bar and Cafe, Phoenix Public Market Cafe, and North Italia. He was the Chef De Cuisine at the prestigious Silverleaf Country Club for five years, and he was also fortunate to study sushi under Los Angeles renowned Chef Hirozen Obayashi.
Chef Paul’s passion lies in using fresh ingredients and delivering dishes with integrity. He finds inspiration in supporting local farms and business as much as possible and reaching out to the community through food. He’s looking forward to connecting with our Members and guests to create something truly special here at Needle Rock Kitchen & Tap.