ChocolaTree

As the daughter of a classically trained chef — her father and co-founder, David — Warr knew how difficult the restaurant business is, and she wasn’t interested in following in her father’s footsteps. But in early adulthood, she says, she experienced health problems and discovered that “food is medicine.” That inspired her to develop an organic, nutritious menu full of enjoyable and healing foods. And the name honors Warr’s passion for gardening and the work of Sedona chocolatier Kelly Johnson, who made chocolate at the restaurant in the early years.

The “food forest” garden Warr started in ChocolaTree’s backyard is now brimming with two dozen fruit and nut trees, including almond, pistachio, fig, apple and pear. Warr also maintains other area gardens, which provide locally grown produce for the restaurant. “Everything is made from scratch,” she adds. “Nothing we serve comes out of a box, package or jar.” Even the chocolate chips are made on-site.

On the patio, diners are serenaded by wind chimes and shaded by the fruit and nut trees. The menu, which changes twice a year, is full of gluten-free and vegetarian choices, all packed with nutritious superfoods. And whether you’re longing for healthy choices or traditional comfort food, the selections don’t disappoint.

For a savory late breakfast, try the broccoli cheddar quiche; on the sweeter side, there are gluten-free buckwheat pancakes with maple syrup and optional macadamia nut butter. Lunch choices include a salad featuring local greens, avocado, cucumber and sea veggie dulse with a side of herb paté. Among other lunch and dinner options are veggie-topped pizzas, Southwestern corn chowder and a saffron coconut dahl. And for an extra boost, try the ginger lemonade or cold-pressed juice with a shot of turmeric or B vitamins.

But dining is just part of the experience. The restaurant is also home to an eclectic health and wellness shop offering supplements, tinctures, essential oils, spices, candles and other products. A coffee bar features specialty drinks made from sustainably sourced Colombian beans, along with smoothies, medicinal teas and herbal chai.

And don’t forget to leave room for dessert. There’s a double chocolate ganache and a lemon crème tart, among other choices. And you can load up on organic chocolate truffles on your way out the door. Warr makes them herself — from scratch, of course.