Rather than closing restaurants as owners move on they are finding new owners to keep them up and running. Yesterday I posted about The House Brasserie getting new owners, today TEXAZ Grill has a new owner.
After 33 years owner Steve Freidkin was ready to move on but didn’t want to close his famous Phoenix restaurant. Selling almost a million Chicken Fried Steaks and Texas style food new owners, the Nguyen family don’t plan any changes.
The new owners
The Nguyen’s moved to Arizona in 2007 from Houston where they immigrated to in 1989. They have been longtime fans of the restaurant ever since and are looking forward to taking it over.
“Our entire family is excited to take the reins at TEXAZ Grill and continue the proud traditions started by Steve Freidkin and Jim Mitchell way back in 1985,” says Long Nguyen. “Most important, we want TEXAZ fans to know their restaurant is in good hands, and we look forward to serving up Phoenix’s best steaks, chicken fried steaks and more for another 33 years.”
Long time staff and management will stay in place to continue serving comfort classics like steaks, chili and BBQ.
Friedkin will stay on board with the new owners through November and will then become a customer.
“After three plus decades as owner, chief cook and bottle washer at TEXAZ Grill, I’m ready to ride off into the sunset,” says Steve Freidkin. “But first I had to make sure that my staff and our customers, who are both like family to me, were all in great hands. It was very important to me that TEXAZ remains a family run restaurant.”
“The staff makes TEXAZ Grill great, and I know that they will have the same friendly service and use the same recipes that we’ve had for the past 33 years, including chicken fried steak, mashed potatoes and gravy, TEXAZ Red Chili, pecan pie, and more.”
There’s a lot of BBQ joints in and around Phoenix with more on the way. It’s one of my favorite foods so it’s always good to see what’s what and who’s who in the BBQ world. More times than not the people are just as good as the food they serve, this is one pit masters journey into the world of BBQ and smoked meats.
I visited Naked BBQ to taste the meats and get the lowdown from Oren Hartman at his Scottsdale location. His affordable smoked meats and friendly service & atmosphere have Oren thinking about expanding his “Eat Naked” philosophy. Not one for the competition circuit he prefers to spend his time at the restaurants or any number of catering events he does with his staff and customers.
He has many friends in the BBQ community in Arizona and from his travels and many come through for a taste.
Growing up in New York there wasn’t much BBQ but college in Madison WI. and living in Chicago helped open his eyes to smoked meats.
Corporate America had Oren travel the country most weeks and not a fan of steakhouse dinners he would visit BBQ pits in the south and mid-west. When a buyout of the company allowed Oren to retire early he knew BBQ was his next career.
After much research and development Oren opened Naked BBQ 4 years ago at Bell Rd. & 23rd Ave. in north Phoenix and a Scottsdale location last year.
Naked BBQ is named as one of the 100 restaurants by Arizona Republic food editor Dominic Armato in his recent article “The Ultimate Guide to Phoenix Restaurants”.
The meats at Naked BBQ
The aromas of the oak and pecan wood capture you right when you walk in the door as you make your way up to the counter and menu board. No surprises here brisket, pulled pork, ribs, sausage, smoked chicken and few sides are all you need. Smoked in a meat carousel for up to 16 hours meats are usually pulled sooner if they tasted the way they should.
Naked is the way your meats arrive with 4 sauces available if you choose to. My first tray arrives with strips of brisket that are moist and have a thin layer of fat and are well smoked. My St. Louis style pork ribs tender and cling to the bone just my bite to help fall off. A side of warm mixed beans have chunks of meat scraps and a tinge of heat. Not a big fan of potato salad only a bite or two and I’ll save the calories for the meats.
Tray two brought 2 kinds of smoked sausage, pulled pork, mac n cheese and creamy & Carolina style cole slaws. The pile of pulled pork was juicy and flavorful.
Sausage is low on my BBQ priority list so it was good to taste the sausage situation. A lingering spiced sausage and a herbed savory link set the bar for me as I’ll have to start to save room for the links. All three sides were emptied as who can’t resist mac & cheese and I’m always craving a good home cole slaw(s).
Friday and Saturday night specials Oren smokes up Prime Rib then Brontosaurus (beef) ribs respectively.
Sauce it up
If you prefer to dress you meats with sauce there are 4 styles to choose from. Sweet, spicy, a North Carolina vinegar and a rarely seen South Carolina mustard sauce will give you a look at regionally diverse sauces.
If you want more heat ask for the hot pepper paste to stir into your sauces. If you dare taste the paste naked with the meat. A few local beers are on tap to help tamper down the heat.
Scouting for other locations to open Naked BBQ, collaborations with other pitmasters & friends and playing around with a retail line of sauces and rubs Oren’s second career tastes better than his first.
The Phoenician’s Mowry & Cotton restaurant is again hosting their signature BBQ, Bourbon & Beer Feast on Saturday October 27th. Chef de Cuisine Tandy Peterson cooks BBQ favorites smoked spare ribs and whole roasted pig paired with local beers and bourbon. Resort guests and locals are invited to this all-you-can-eat feast.
Guests will be able to sample beers from Four Peaks Brewing Co., Huss Brewing and Phoenix Ale House. Sip on bourbon from Buffalo Trace, Jim Beam and Woodford Reserve.
The 21 & over event offers guests the chance to mix & mingle as they sample food and drink on the patio and at stations inside the restaurant.
Seating is limited and tickets are $70 plus tax & gratuity and include unlimited food and 6 drink samples. The event goes from 1 p.m. – 3:30 p.m. and reservations can be made by calling 480-423-2530 or by email. For more information visit their website.
Paul Keeler, President & Chief Operating Officer of Keeler Hospitality Group announced that Liberty Station will take the space of Market Street Kitchen. Both restaurants are owned by Keeler Hospitality Group and this will be the 2nd location of the popular smokehouse and tavern. The original Liberty Station is in north Scottsdale in Terravita Marketplace just south of Carefree. The new location is at Market Street at DC Ranch and will open on October 1st.
.“We are delighted to bring this level of traditional BBQ favorites combined with American comfort style dishes to DC Ranch diners,” says Keeler.
The new location will keep popular dishes from Market Street Kitchen and the beverage program. Liberty Station will offer smoked meats and regional dishes from Keller’s travels in the hospitality industry. Guest will enjoy Pan Seared Crab Cakes, Shrimp Po’ Boy, house made meatloaf and more.
The specialty of Liberty Station is smoked meats from the 500 custom-made Camelback Smoker. BBQ fans will enjoy Texas style brisket, St. Louis spare ribs and Carolina pork shoulder. Customers can order traditional side dishes of Boston baked beans, cole slaw and green chile mac n cheese to accompany entree’s.
Guest won’t notice much difference inside as the interior will stay the same.
Guests can celebrate the transition the new location will offer Buy 1 Get 1 Free lunch entree’s from October 1st-7th. During opening week guests can also get penny draft beers or house wine with a purchase of a BBQ entrée.
October 11th brings a Hawaiian BBQ and Tiki night starting at 5 p.m. Members of the Scottsdale Chamber of Commerce will be on hand for a ribbon cutting ceremony on October 15th at 11:30 a.m.
Trapp Haus BBQ owner Phil Johnson celebrates his 6th month anniversary with a party tonight and is offering new specials. Johnson who is also the pitmaster throws a party tonight as the popular First Friday Artwalk happens. Guests celebrate with an all-you-can-eat whole hog roast for $10/adults & $5 for kids. The party with live music starts at 5 p.m. and goes until 10 or when there is no more hog to eat.
Johnson will be taking his recipes on the road later this month when he heads to Kansas City to compete in the American Royal World Series of Barbecue. From there he heads to Milwaukee show what he knows about BBQ with a cooking demonstration and class at the Journal Sentinel Wine & Food Experience.
New specials and offerings are now available until further notice.
Slab Saturday’s– Every Saturday $25 St. Louis Ribs all day long.
Free local Delivery– On-line orders in the downtown Phoenix area from 11 a.m. – 3 p.m. Tuesday Friday.
Weekday Sammitch Specials-$2.00 off any Sammaitch Tuesday – Friday from 11 a.m. – 2 p.m.
Beats, Beer & Q- On Fridays
Trapp Haus BBQ is at 511 E. Roosevelt Phoenix 85004. 602-466-5462. For more information check their website.
People are closing down their smokers as summer comes to an end but Wrigley Mansion executive chef Christopher Gross is firing his up. Beginning September 9th chef Gross will be pit master as he offers a weekly Sunday BBQ Brunch through mid-October.
Smoked pulled pork and Sorghum glazed beef brisket will be served from chef manned stations along with cole slaw, fresh baked rolls and tortillas. Guests will invited to build their own salads from a variety of fresh vegetables, greens, grains, fruits and cheeses.
Made to order omelettes, eggs and waffles will be available with sides of bacon, sausage and fresh fruit.
Enjoy beautiful views of downtown Phoenix and Camelback Mountain from the hilltop mansion as you sip Mimosas and sparkling wine included in the $45 price.
The limited time Sunday BBQ Brunch replaces their Signature Brunch for the next month.
With the rise of the “fast casual” dining concept full service restaurants need to adapt to the customer on the go. Famous Dave’s BBQ recently debuted their “Quick Que” lunch option at their Mesa Riverview location giving customers the option to if in a hurry. Don’t worry customers in no hurry can still enjoy a full service experience they’ve come to expect.
“We’re thrilled to now be offering another means to serve our guests premium-quality, succulent BBQ right out of the pit,” said local franchisee John Erlandson. “Meet the Pitmasters while they hand carve the meat right in front of you and experience the difference at Dave’s. We’ll have made from scratch sides on the line as well as coolers of beer, sodas, homemade lemonade and waters to wash it down, pay for your meal and get in and out easily.”
The “Quick Que” lunch is available from 11 a.m. – 2 p.m Monday – Friday and lets customers head up to the “Quick Que Station” where the can choose from the menu board above. Traditional Famous Dave’s dishes along with daily specials that can include tri-tip sliced beef and Wagyu beef ribs.
Memorial Day weekend brings thoughts of cold beers and finger licking BBQ and The Porch will be the place to be on Saturday May 26th for it’s first Backyard BBQ. The Porch partners with their neighbors across the street Arcadia Meat Market for its meats and Tempe’s Huss Brewing Co. beers.
The dog friendly restaurant(on the patio) will offer an a la carte menu from 1-5 p.m. where chef Paul Lindsey will be grilling up a special menu just for the BBQ.
A DJ will be there spinning tunes and backyard games will be played with prizes available.
The Porch Backyard BBQ menu
Guest can pick and choose from grass fed beef burgers and pork sausages & brats made with beers as one of the ingredients. The menu is as follows.The brunch food & drink menu will also be available.
Good times return to downtown Chandler on Saturday March 24th as the 9th annual Great American Barbecue & Beer Festival opens its gates at noon. The festival will be serving up slow cooked foods, cold adult beverages, live entertainment and more til 10 p.m.
Barbecue, Beer and more.
Over 20 BBQ aficionados will be smoking and cooking up finger licking ribs, chicken, pulled pork and many more not BBQ dishes. Local craft beer brewers including SanTan Brewing Company along with national beers and spirits will be poured to cool you and your palate down as a lot of the foods will be bringing the heat. Below is a list of a few of those slow cooking your favorites.
Farmboy Smokehaus – brisket, pulled pork, who hog spit, andoullie sausage, baby back ribs, chicken, chili and Johnny cakes
SanTan Brewing – chopped brisket or pulled pork sandwich & mac & cheese
Live music, tickets and more.
Country music superstar Rodney Atkins headlines the music for the festival along with food cooking demos, a mechanical bull riding competition. There’s plenty of fun for the whole family with a kids zone.
$20 Online Presale $25 Day of Walk Up Pricing $10 Veterans & Military Discount Online Presale & Walk Up Pricing $10 Presale at any valley Bashas’ Locations *Kids 12 and under receive free general admission *General admission includes entry into the festival, access to all entertainment, zones, vendors, interactive experience and activities. Food and beverages are not included with admission.
VIP Pass (21+ over only)
$175 Online Presale Only – now through 3/23/18 OR when tickets are sold out Includes: six beers, unlimited soft drinks and water, catered food throughout the day, front stage access/view, private air-conditioned restrooms, private seating, shaded area, entry into the festival and access to all entertainment, zones, vendors, interactive experience and activities.
I’ve met a few veterans in my travels and in addition to loving the red, white and blue they love to eat. On Veteran’s Day, Saturday November 11th several Phoenix area restaurants are saluting active and retired military personnel with discounted or free food. Here is a list of who and what is being offered.
In support of veterans both active and retired, Fired Pie will be offering a free entrée to all vets who show their ID or are in uniform.
Miracle Mile Deli
All veterans both active and retired will receive 10% off their purchase by letting Miracle Mile Deli know they are a veteran at the register.
Miracle Mile Deli has been a staple in the Valley for 68 years. The locally owned restaurant is at 4433 N. 16th Street in Phoenix.
Famous Dave’s BBQ
Famous Dave’s Bar-B-Que in Phoenix would like to thank all former and current Military personnel for their dedication and commitment to our country by offering a FREE “Two Meat Salute.” Hours are 11 am to 11 pm.
The “Two Meat Salute” is a choice of two different meats, including St Louis-Style Ribs, Georgia Chopped Pork, Texas Beef Brisket, Country-Roasted or barbeque Chicken, Traditional or Boneless Chicken Wings, Southside Rib Tips, Hot Link Sausage, Chicken Tenders or Beer-Battered Cod, served with a Corn Bread Muffin and a choice of one side.
To find one of the 4 Phoenix area Famous Dave’s BBQ near you click here.
Original Breakfast House
Original Breakfast House is honoring those who serve and have served. Veterans and Active Duty members eat free from the menu below or take $11 off any menu item.
There will be live music outside, along with free donuts and coffee. November 11 will be a real party at Original Breakfast House!
Cajun Andouille sausage and cheddar scramble 11.50 Pork Chops and Eggs 11.50 Machaca Scramble 11.50 Pulled Pork Hash and Eggs 11.50 Pumpkin Pecan Pancakes 9.95
Original Breakfast House is at 13623 N 32nd St, Phoenix
Dave & Buster’s
In the bustling heart of Tempe Marketplace is Dave & Buster’s who will be offering all active and retired veterans a 10% off discount when they show ID when making the purchase.
Luci’s Urban Concepts
In honor of Veteran’s Day, each one of Luci’s Urban Concepts will be offering 10% off any purchase at all locations to veterans who are in uniform or show proof of id.
Luci’s Urban Concepts includes Luci’s Healthy Marketplace which is at 1590 Bethany Home Road and a couple of miles away Pomelo at The Orchard at 7100 North 12th Street, Phoenix.
Grimaldi’s Pizzeria is honoring this day with 15% for all vets and military personnel. This offer is valid 11/10 and 11/11. Use the link to find a Grimaldi’s near you.
Hopdoddy Burger Bar
This year, the burger joint will offer its best deal yet – a free burger to military veterans. This offer will be available to those who have served or are currently serving in the armed forces. Find a Hopdoddy near you.
Organ Stop Pizza
Enjoy a free concert to celebrate and honor our veterans, with an emphasis on patriotic music, (other Organ Stop fan favorites will be played also) and a demonstration/explanation of OSP’s Mighty Wurlitzer Theatre Pipe Organ.
*No food service will be offered other than beverages and ice cream and they will be available to purchase at current menu pricing.
Organ Stop Pizza only accepts cash/checks. No debit/credit cards accepted.
1:30pm – 3:00pm, doors open at 1:15pm on Veteran’s Day, Saturday, Nov 11
Organ Stop Pizza, 1149 E. Southern Ave., Mesa
The new cidery in Mesa will be holding an open house on Veteran’s Day. Here is the link to my October post with the details.