Downtown Chandler’s new Overstreet retail and dining spot just scored big with Flix Brewhouse as an anchor tenant. The nine auditorium movie house will include a restaurant and working microbrewery that will open this winter. Located at Chandler Blvd. and Arizona Ave. this will be the first Flix Brewhouse in Arizona.
“We’re thrilled to call Chandler our new home,” says Director of Marketing for Flix Brewhouse, Greg Johnson. “The East Valley is the perfect place for a dine-in movie-going concept. Plus, Chandler is already well-established on the national beer map, so we’re looking to really add to the city’s profile with our award-winning brews.”
What to expect at Flix Brewhouse
The state-of-the-art theater will offer dine-in food at every seat and offer first run movies on wide-format screens. Guests can order award-winning regionally inspired beers brewed in-house in small batches to compliment the gastropub food menu.
On the food side expect appetizers, wraps, salads, burgers, pizza and a brunch menu. A dessert menu and kid’s menu is also available. Flix Brewhouse sources regional produce and use scratch-made dough.
Each theater will include wide seats, ultra high resolutions 50 foot screens, Dolby sound technology and digital projection.
The Overstreet development will opening in December and you can get update’s for the Chandler location at their website.
Fall arrived early here in Scottsdale and right on time for the new seasonal menus at Zuzu. The retro Hotel Valley Ho’s signature restaurant last week debuted a new menu for all three meals and dessert.
Executive chef Russell LaCasce created the breakfast, lunch and dinner menus and left the dessert menu for new pastry chef Lisa Graf. The new dishes offer ingredients for the Fall season and many ingredients are sourced locally.
What’s new on the menus
The new menus offer something for all diets and palates including spicy, sweet, meaty and those who like vegetables.
Breakfast and brunch fans will enjoy Cereal Milk Stuffed French Toast, made with Fruity Pebble crumbs, cereal milk pastry cream, maple syrup and whipped cream.
Lunch offers a Korean BBQ burger, Nashville Hot Chicken sandwich and The John Berry. The latter is full of spaghetti squash, cherry heirloom tomatoes, spinach, pesto, pine nuts, 3 jumbo shrimp and Parmesan cheese.
Dinner serves up two new starters such as Burrata and a Baby Back Rib Stack with mango chipolte BBQ sauce.
Entrees include Jidoori Half Chicken, Braised Beef Short Rib and the 60-Day Dry Aged Pork Porterhouse. The Portehouse is brined with aji pepper & maple and comes served with brussel sprouts and candied kombucha squash.
Make sure you save room for dessert
This is pastry chef’s Lisa Grafs first menu since joining Zuzu. Diners will enjoy Butterscotch Creme Brulee, Baked Alaska and The Troubled German Chocolate Cake. The chocolate cake is made with chocolate sponge cake, German chocolate filling, graham pretzel crust, espresso cheesecake, buttercream and ganache.
The famous Showstopper Shake celebrates the arrival of the state fair for the month of October. A Twinkie shake base, a fried cheesecake ball, funnel cake and more make this dessert a fun for at least two people.
Chef and owner Cullen Campbell has transformed his award-winning restaurant Crudo to Bar Pesce. The change takes place today with a new menu inspired by the modern Italian Crudo’s known for and Vietnamese, Japanese and South American cuisine.
Campbell has always wanted a fish focused restaurant (pesce is Italian for “fish”) and feels now is the time.
“After six incredible years, I’m excited to introduce all-new flavors and amazing new dishes here at Bar Pesce,” Cullen Campbell says. “While we’ll always be rooted in modern Italian, we’ll now be bringing the best coastal cuisine from around the world to the heart of Phoenix.”
On the menu at Bar Pesce
Some things haven’t changed including Campbell’s commitment to using farm fresh ingredients and culinary traditions with modern twists. Fresh handmade pastas will still be available and meats & seafood will continue to be grilled over local pecan wood.
Crab Mi Roll is a new appetizer, Swordfish Belly and Steak Fiorentina will be a few of the new additions.
Head Bartender Kyle Landry has created a new cocktail menu with 10 cocktails. Cocktails include Less Is More a.k.a. baby Irish Coffee and Adam’s Apple made with tequila, apple, lemon, jalapeño, apple bitters and sugar. Cocktails are available in both the restaurant and adjacent cocktail lounge.
A new global wine list is available to compliment the menu and will be stored in a new wine cellar.
An exciting new look includes partitions to break-up the dining room along with new contemporary lighting. Guests will also notice new table settings and gold-hued wall paper.
Bar Pesce is open Tues. – Sat. from 5-10 p.m. and is at 3603 E. Indian School Rd. Phoenix 85018.
Plenty of Mexican food can be found around Phoenix but not many fine dining Mexican food options. One of the best is La Hacienda by Richard Sandoval at The Fairmont Scottsdale Princess which offers a new look and menu. One of the things that has not changed is the history and heritage of the restaurant.
According to General Manager Jack Miller, “The leadership at the Fairmont Scottsdale Princess is committed to making sure the heritage and history of this local dining landmark is honored while bringing the design and menu forward. We are determined to make sure La Hacienda continues to be the top ranked Mexican restaurant in Arizona for another generation.”
Authentic dishes at La Hacienda
Influencing the menu comes when chef Richard Sandoval and chef Forest Hamrick visit their families and new restaurants in Mexico. Popular dishes including Lobster Tacos, Filet a la Parilla and table side guacamole returned when La Hacienda re-opened in late September. New dishes include Short Rib Barbacoa and Pescado Zarandeado, a barbecued Sea Bass with charred aioli, heirloom tomato and avocado.
Make sure you try the trio of Sweet Corn Tamales, the sweet spicy mole is “lick the plate” worthy.
Another new attraction are the 21 new specialty cocktails that have been introduced. All use less than four ingredients to highlight a specific flavor. “Smoked Cocktails” highlight the new cocktail menu that use Mezcal to give it the smoky flavor. La Hacienda features over 150 tequilas and a growing selection of Mezcal all picked by Tequila Goddess Katie Schnurr.
A new look and expansion
The exciting new menu is compliments the new look of La Hacienda created by Judith Testani. Testani is a local designer with her own firm, Testani Design. Testani says “The goal for the re-design of La Hacienda was to align the interior of the restaurant with the sophisticated palette of the chef and menu.”
An expanded lounge and bar allows guests to gather and offer communal dining at high top tables. Tequila bottles are on the new display shelf across from the agave wall crafted by a local artist.
Large light fixtures drop from the ceiling are new as is furniture and accessories from Mexico. Guests will notice light-colored stucco walls, detailed blacked steel and renovated restrooms.
Guest can dine at La Hacienda daily at 5 p.m. until 9 p.m. Sun. – Thurs. and 10 p.m. on Fri. & Sat. To view the menu and more information view their website.
Arizona Restaurant Week makes its return September 21st-30th and it would be a full-time job to list all participating restaurants. I’ve decided to post about 2 restaurants that are of interest Artizen, American Crafted Kitchen & Bar at The Camby Hotel and Hearth ’61 at Mountain Shadows Resort.
Artizen, Crafted American Kitchen & Bar offers 4 courses for $44++ where guests will choose 1 dish from each course. Executive Chef Dushyant Singh’s menu offers gluten-free and vegetarian dishes on each course and is inspired by unique Arizona flavors.
Griddled Halloumi gf/vegetarian
Grilled Shishitos, Black Garlic, Cilantro Pesto, Mint
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.
One the heels of the successful opening of The Sicilian Butcher, chef Joey Maggiore and wife Cristina of The Maggiore Group have announced a 2nd location in Chandler. The new location is scheduled to open in December and will be at Primegate at Fashion Center. The Maggiore’s were impressed with modern architecture of Primegate that fits with their classic Italian and modern concept.
“In addition to the incredible location, what really drew me to PRIMEGATE over other possibilities was that the architecture and setting was unlike anything else we’d seen. I thought about how positively that would reflect our brand too,” Maggiore said. “This is a rare project where we have the chance to create a banner location that will generate buzz in the community. We will be able to provide a top-notch neighborhood experience for our customers, whether they are lunching out, dining in or taking out, all in a high-end, high exposure destination.”
The Sicilian Butcher decor
The 4,600 square foot restaurant features roll-up doors that leads to a large outdoor patio for dining and lounge area. Water features and art create a lively and energetic atmosphere for guests stopping in for a drink or staying for a meal.
A signature Build-Your-Cannoli Bar
The Sicilian Butcher in Chandler will be the first to feature a build-your-own cannoli bar in the market. The line forms behind me because cannoli is one of my favorite desserts.
Similarly the northeast Phoenix restaurant is known for its fresh made in-house pastas and charcuterie boards along with craft meatballs. The food at The Sicilian Kitchen combines a modern twist with old world traditions. Guests can expect the same when the new restaurant opens in Chandler.
The restaurant will offer to-go meals and a marketplace and will serve classic Italian wines.
The Sicilian Kitchen is the fourth concept of the family owned Maggiore Group with restaurants in Phoenix & San Diego. The others are Hash Kitchen, Tomaso’s When in Rome and the Phoenix classic Tomaso’s which opened in 1977.
The Sicilian Kitchen at Primegate will be at 3151 W. Frye Rd. Chandler 85226. For more information visit their website.
The Phoenician’s award-winning J & G Steakhouse re-opened this week with a refreshing new look and menu. The 3 month re-model is inspired by the desert landscape and coincides with the re-model of the resorts lobby, spa, lounge and pool.
The restaurant has an all new interior that include wall to ceiling windows offering guests a beautiful south-facing view. Neutral earth tone colors are visible in the main dining room and lounge along with new stylish decor. Shiny metals, new mid-century modern booths and chandeliers were added to offer guests new look and ambiance.
The new interior was designed by Parker Torres Designs who also designed the resorts luxurious recent re-model.
The outdoor dining patio includes new fire pits, seating for more guests and ceiling fans for year round outdoor dining.
New seasonal menu at in the steakhouse
Serving dinner daily from 5 p.m. – 10 p.m. guests will enjoy an exciting new seasonal menu from Executive Chef Jacques Qualin. The new menu offers a 30 ounce Wagyu Tomahawk Ribeye, Roasted Red Snapper with baby leeks & mushroom vinaigrette and an impressive Alaskan King Crab Legs entrée. Additional new menu items include Roasted Porcini & Chestnut Risotto, Grilled Beef Tenderloin and Rack of Lamb.
Head mixologist Robert Porter has created a new handcrafted cocktail menu including the jalapeno spiced Fiery Mandarin and a classic with a Mexican twist, the Mezcal Negroni. J & G Steakhouse was awarded the prestigious “Best of Excellence Award” for 2018 from Wine Spectator magazine for its worldly wine list.
TEXAZ Grill owner Steve Freidkin has been serving food in Arizona for over 30 years but he’s loyal to his home state of Texas. So much so he serves up Lone Star State favorites year round at his restaurant known for Chicken Fried Steak. Once a year he adds to the menu dishes made famous at the Texas State Fair. Guests can enjoy this years Texas State Fair Fare menu daily from September 28- October 21st.
This year’s dishes include a cocktail and 2 fair favorites both with a little history lesson of their origins.
“Fletcher’s Original State Fair Corny Dog” ($6)
As perfected by vaudevillians Neil and Carl Fletcher of Dallas, TX, “Fletcher’s Original State Fair Corny Dog” has been a State Fair of Texas staple since 1942. Two Corny Dogs served with a bag of Frito’s.
Frito Pie ($5.50)
Said to be invented in the 1930’s by Daisy Dean Doolin, mother of the founder of the Frito-Lay Company, this dish is a Texas original. TEXAZ Grill’s version features its homemade chili presented in a small bag of Fritos corn chips, topped with onions, cheese and served with a plastic spoon-now that’s authentic!
Cotton Candy Lemonade ($7)
Everyone’s favorite spun sugar in liquid form! The cocktail is made with cotton candy vodka, lemonade, Blue Curacao and garnished with a lemon slice. For the adults who are kids at heart!
Long time restaurateur Yianni Ioannou opens his new restaurant KOVO Modern Mediterranean in mid-September on the northeast corner of Shea & Tatum. Growing up in Cyprus he came to the United States and operated Greek restaurants learning all aspects of the restaurant industry.
According to Ioannou, “We are excited to bring to the Valley the simple, delicious flavors and bright spices of the Mediterranean. This area of the globe is a melting pot of cultures and culinary influences. This diversity of cuisine will be showcased at KOVO in a modern, approachable way.”
Traditional dishes at KOVO Modern Mediterranean
KOVO Modern Mediterranean will highlight traditional dishes from family recipes, Yianni’s travels throughout the region and his time in the Greek restaurants. A wood fired oven will cook pizzas and other specialties including lamb, beef and organic chicken. KOVO is Greek for “to carve” and the meats will be cooked vertically in a rotisserie style in the open kitchen.
Shared plates such as hummus, tzatziki, grilled eggplant, grilled octopus and Hallumi will be served along with cheese boards and bruschetta. Savory and sweet pastries including Spanokapita and Baklava will also be served and available for take-out.
Signature cocktails, craft beers and old and new world wines will be served.
The 4,000 square foot restaurant will have an open feel and modern design. Mediterranean tiles and ocean blue accents will highlight design features. The dining room, bar and patio has room for more than 140 guests.
Kovo Modern Mediterranean will be open 7 days a week with lunch and dinner Monday – Friday and brunch and dinner on Saturday and Sunday. The restaurant is at 10625 N. Tatum Boulevard, Phoenix, Ariz., 85028. For updates and information check out http://www.kovomedi.com/