Stefano Fabbri, owner of popular Phoenix restaurants Mora Italian and Pomo Pizzeria announced he’s opening a new restaurant, Meat the Ball. The full-service restaurant will open Thursday March 21st at the Biltmore Fashion Park.
The menu will include an impressive line-up of meatballs made with sausage, veal, salmon and more. In addition to meatballs the restaurant will offer appetizers, soups, salads, sandwiches and desserts.
“I’m thrilled to introduce Meat the Ball, a mini restaurant with a big personality centered on the quintessential meatball and its street food friends. We will have authentic recipes prepared with locally sourced and organic products to celebrate today’s healthy dining, Italian style,” says Fabbri.
The 1,500 square foot restaurant will look like a 50’s style diner and decorated with pop-art and a retro theme.
Meat the Ball will be open 7 days a week from 11 a.m. – 9 p.m. Biltmore Fashion Park is at 2502 E. Camelback Rd. Phoenix 85016. For more information visit their website.
Colorful cocktails with tiny umbrellas and hula skirts will take over the space where Cowboy Ciao was when the Drunk Munk opens in March. The iconic Cowboy Ciao closed last year after 21 years. Owners Greg Donally, Andrew Nam and Scott Hane have experience with Scottsdale restaurants as they own Geisha A Go Go and have owned bars and restaurants including Drift Lounge in downtown Scottsdale.
“We are excited to bring something new and different like Drunk Munk to Scottsdale,” said co-owner Donnally. “The dishes on the menu will transport you across Asia and up the beaches of Mexico. Who knows, you could even see some old favorites from a former concept we had in Old Town, the well-known Drift Lounge.”
Drunk Munk eats
Tiki themed cocktails and dishes such as flaming pu pu platter, sushi along with Asian inspired small plates, salads and sandwiches will be served.
Happy hour will be offered everyday and brunch will be served on weekends. Brunch items will include Red Velvet waffles and a different style of Eggs Benedict and Bloody Mary’s.
The 4,600 square foot restaurant is currently under going renovations to a Polynesian theme. When finished it will accommodate 150 people in the main dining area and 50 on the patio. The Idol of Worship from Drift is known to bless guests with his presence will be at the Drunk Munk.
“We are grateful to have the chance at opening in such a stable restaurant location like Cowboy Ciao. To occupy a property owned by the Unger family, we truly feel the tiki gods have made this happen. Peter was so far ahead of his time in 1997 when it opened,” said Donnally.
The Drunk Munk will be at 7133 E. Stetson Dr. Scottsdale 85251. For information visit their website.
Locals and visitors in the Ocotillo neighborhood of Chandler have a new restaurant focusing on healthy food to visit. Cherish Farm Fresh Eatery opened this week offering gluten-free, vegan and Keto and all around healthy food.
Chef Steven Fowler created the menu bringing years of experience working around the valley. His culinary track record includes T. Cook’s at The Royal Palms, EVO, The Boulders Resort and Tonto Bar and Grill.
The healthy menu at Cherish Farm Fresh Eatery is composed of salads, sandwiches, superfruit bowls, specialty dishes and cauliflower crust pizzas. The restaurant will serve the menu for breakfast, lunch and dinner.
The fast casual restaurant also offers a kiosk diners guests to order on their own.
The restaurant will be open 7 days a week from 7 a.m. – 9 p.m. Mon. – Thurs., 7 a.m. – 10 p.m. Fri., 8 a.m. – 10 a.m. Sat. and Sun. from 8 a.m. – 9 p.m.
Cherish Farm Fresh Eatery is at 2551 W. Queen Creek Rd. Chandler 85248. (480)350-7245. For more information visit website.
Today owners Frank Schneider and Cat & Randy Frankel open their new Scottsdale restaurant Modern Oysterbar Chophouse. Combined they have almost a centuries worth of experience on the Phoenix culinary scene including Steak 44, Mary Elaine’s and Mastro’s Ocean Club.
The new 6,000 square foot locally owned restaurant takes over the space vacated by Sonata’s at Scottsdale Rd. and Gold Dust Ave. The modern look offers dark interiors, high top tables in the bar and plush seating for almost 300 people. A private dining room and outside patio can accommodate 30 people in each. The large oyster bar will be the center of attention and seats 12.
“This is not your average steakhouse,” said Cat. “Every detail is being considered to make this a true culinary experience.”
On the menu at Modern Oysterbar Chophouse
Executive Chef Mike Bouwens brings his steakhouse experience at Fleming’s and The Capital Grille to Modern Oysterbar Chophouse. That experience will come in handy with 7 cuts of prime meats on the menu. Plenty of seafood including hot and cold seafood towers from the oyster bar along with grilled fish and Modern’s take on Bouillabaisse are on the menu.
Pastry Chef Samantha Frankel background includes Kierland Common’s Zinc Bistro and will show off her dessert and cheese charcuterie skills.
Dylan Frankel will be handling the beverage program at Modern that will include 4 wines, 2 specialty cocktails and beer on tap. Dylan honed his bar skills at Cold Beers and Cheeseburgers and Zinc Bistro.
“We are showcasing the best in meats, raw seafood and in house desserts. The cocktail component is equally as impressive,” said Randy.
The bar opens daily at 4 p.m. and dinner service begins at 5.
Modern Oysterbar Chophouse is at 10050 N. Scottsdale Rd. #127 Scottsdale 85253. To see the full menu and make a reservation head to their website.
What was once Relish Burger Bistro at The Phoenician Resort transforms into The Phoenician Tavern this spring. The new restaurant and bar will offer guests a relaxed atmosphere and a stunning view of the resorts golf course. When The Phoenician Tavern opens it will be part of the final phase of the properties three-year multi-million dollar re-model.
The new restaurant and bar will be attractive to resort guests and locals with its comfortable and contemporary design.
“It’s a friendly, traditional, tavern-style ambiance, where you can catch the game or enjoy a beer with your neighbors, but it also happens to have some of the most stunning views around,” said The Phoenician’s Director of Food & Beverage Lisa Mercer.
The Phoenician Tavern menu
Chef de Cuisine Michael Press has created a menu of “pub grub” favorites with ingredients of the highest quality at the AAA Five Diamond resort. Gourmet burgers, fish & chips, appetizers and more will be available for lunch, happy hour and dinner.
12 regional craft beers will be on tap along with almost 50 canned and bottled beers. Signature cocktails including The Blueberry Manhattan, Blood Orange Martini and more will also be available.
Win Happy Hour for a year
Before the tavern opens 100 locals will be picked to win a custom key for happy hour pricing for a year. A Sunday Funday prize pack will also be up grabs. Included will be a round of golf for 2, happy and dinner and an overnight stay at the resort. To enter both giveaways and more information head to https://www.thephoeniciantavern.com/
The Phoenician Resort is at 6000 E. Camelback Rd. Scottsdale 85251.
Maggiore’s family restaurants dates back to the late 1970’s in Phoenix. Tomaso led the way with his iconic restaurant Tomaso’s Italian Restaurant at Camelback and 32nd St. and his son Joey has learned how to open successful restaurants. In mid February, Joey & Christina Maggiore and partner Flora Tersigni introduce their newest concept The Sicilian Baker Cannoli Bar & Market.
The Sicilian Baker joins the groups Hash Kitchen and The Sicilian Butcher, favorites among Phoenix restaurants. The Sicilian Baker Cannoli Bar & Market will be located next door to The Sicilian Butcher in Phoenix.
Build-your-own- cannoli -bar
Sign me up for the build-your-own cannoli bar along with fresh pasta, meats and cheeses from the market. Master pastry chef Giovanni La Rosa, a cousin of Maggiore is working with them from Sicily to create specialized desserts and pastries.
The signature cannoli bar will feature 10 flavored creams for customers to choose from. Mix and match and choose your cannoli shell dipped or not we can have fun here. Small to foot long shells will be available.
“This is definitely something one-of-a-kind in the United States,” said Maggiore. “We’re bringing Sicily to the footsteps of Phoenix with what we’re building next to the Tatum and Greenway location.”
The spacious restaurant designed by Cristina features black porcelain tile, sliding barn doors and colorful food cases. Smell and taste fresh cassattas, sfinci (Italian treats) from pastry chefs as you linger between the 2 concepts.
Expanding the Sicilian Baker
The Maggiore’s have their eyes on 2 additional locations for the Sicilian Baker. The will open next door to the Sicilian Butcher in Chandler and have eyes on the west valley.
The new bakeries are planning for a 2019 opening with more to follow throughout Arizona.
The Maggiore’s should open The Sicilian Butcher in Chandler(3151 W. Frye Rd.) in March 2019 with the bakery to follow.
Arizona restaurants don’t lack for diversity with many ethnic and specialty foods and restaurants available. With fine dining restaurants dwindling Casa Terra will bring vegan fine dining to the forefront when it opens in January 2019. Well known vegan chef and author Jason Wyrick opens Arizona’s first vegan fine dining restaurant in downtown Glendale.
Wyrick’s menu will be plant-based regionally focused Mexican and Mediterranean fare with a fusion twist. His food preparation will include classic and modern cooking techniques offering flavorful meals appealing to all.
According to Wyrick, “I’ve done a lot in my career as a chef, and the one thing that truly inspires me is exploring vegan cuisine and sharing it with people. For the past decade, I’ve had countless requests to open a restaurant. I’ve realized for a while that despite being one of the largest cities in the country with a burgeoning food scene, Phoenix doesn’t have a plant forward fine dining restaurant, and we need one. Casa Terra had to be the next step in my culinary journey.”
The menu at Casa Terra
Wyrick will serve only dinner with his seasonal menu of small plates, wood fired pizzas and sharable entrees. Because of the wide variety of choices Casa Terra offers Wyrick encourages exploring a variety of dishes. The exhibition kitchen will offer guests a glimpse of the food preparation. A few of the dishes include….
· Charred Padrón Peppers: Calabrian chile caramel, candied ginger, sesame seeds, and Aleppo chiles. · Jicama Crudo: escabeche, avocado puree, orange segments, garlic chips, lemon zest, sea salt, and basil-chile oil. · Tapas Tacos: handmade tortillas, pibil mushrooms, shredded smoked seitan, and almond and chile de arbol salsa.
Thin crust wood fired pizza
· Margherita: marinara, mozzarella, local olive oil, local basil and cracked pepper. · Salted Agave and Local Apple: fleur de sel, Aleppo chile, salted ricotta, pomegranate seeds, and herbs. · Carnitas with Mojo Pepita Sauce: almond queso fresco ricotta, tequila shallots, and chile threads.
· Smoked Mushroom Cazuela: trumpet and oyster mushrooms in a cazuela, arroz, split peas, apples, garlic chips, cippolini pico and mole amarillo. · Saffron Chorizo Risotto: Nicoise olives, stewed peppers, asparagus, gold leaf, yerba buena. · Housemade Gnocchi: sweet potato, Merguez sausage, and preserved lemon pesto.
· Coconut Flan with Mezcal-Apricot Preserves: citrus zest, mole negro and candied pine nuts. · House Churros: piloncillo cajeta, spicy pecans, and bourbon-vanilla ice cream. · Mexican Chocolate Torte: espresso ganache, gold leaf, spiked cream and raspberry coulis.
Fun and creative cocktails will be offered as will a thoughtfully prepared wine list for pairing with your meal.
Casa Terra will be open Sun. – Thurs. from 4-9 p.m. and Fri. & Sat. from 4-11 p.m. and will be at 6835 N. 58th Dr. Glendale 85301. (623)680-7468. For more visit their website.
With a name like The Bourbon Cellar you know theirs a lot of the Kentucky whiskey on hand. Over 300 selections of bourbon, one of the largest collections in the Arizona dining scene, some may say the most at this new north Scottsdale steakhouse.
There’s more than bourbon from chef and owner Doug Smith. A farm-to-table high-end steakhouse with a menu that features seasonal ingredients that Smith sources himself.
Smith purchases season vegetables from local farmer’s markets and flies in fresh seafood from daily from around the country and Canada. He hand cuts his own beef, pork, elk, bison and venison purchased from his own butcher shop French’s Meats in Scottsdale.
“By eliminating the vendors, I can take quality control into my own hands to ensure every guests that dines with us is getting the absolute freshest meal around,” says Smith. “For me, cooking and serving food is not only a way to creatively express myself but also give diners a taste experience they’ve never had before with food that is familiar.”
On the menu at The Bourbon Cellar
The restaurant serves lunch and dinner with a large menu that includes hand ground 1/2 lb. burgers & sandwiches, salads, appetizers and signature dishes.
Appetizers include crab cakes, Wasabi Deviled Eggs and PEI mussels. All cuts of beef are USDA Prime including Bone-in Rib-eye, a 6, 10 or 14 oz. cuts of Filet Mignon and more.
Seafood options change daily such as Halibut, Salmon, Ahi Tuna, Swordfish and Sea Scallops.
Seasonal desserts are made daily and side dishes are included with burgers and sandwiches. Sides are a la carte with signature dishes at dinner.
With the vast selection of bourbon guest can sip bourbon cocktails and 45 day aged bourbons. The 45 day aged bourbons offer deep character profiles from their barrel maturing. If you’re not sure which bourbons to choose from you can order a flight of bourbon. Bourbon also makes a great pairing for any of the dishes on the menu.
A full bar is available for non-bourbon drinkers.
3rd Wednesday buffet
Smith, a veteran offers a full buffet every 3rd Wednesday of the month from 5 p.m. – 6:30 p.m. All of the $15 from these dinners are donated American Legion posts in Phoenix, Cave Creek and Anthem.
The Bourbon Cellar is at 23623 N. Scottsdale Rd. Scottsdale 85255 and opens daily at 11:00 a.am.
For more information and to view the menu see website.
I reported in May the owners of Clever Koi we’re opening Fellow Osteria and Pizzeria in Scottsdale. Today is opening day and the foodies in south Scottsdale couldn’t be happier. Fellow Osteria joins New York Bagels & Bialys and Bitters Bar and Food at Skysong at Scottsdale and McDowell Rd.
Born & Raised Hospitality partners Joshua James and Nicholas Campisano realized the potential the south Scottsdale neighborhood has with the new development going on. Townhouses along McDowell Rd. and a revitalized Papago Plaza coming soon this popular neighborhood needed good dining options.
The menu was designed by chef Claudio Urciuloli of Pa’la and offers a taste of the Italian countryside. Sourcing rustic pasta grains to a garden out front the partners have gone to great lengths with this ambitious project.
The all day eatery will offer food, wine, beer and craft cocktails with coffee and ice cream from Sweet Republic.
I will be visiting Fellow Osteria next week and you can follow me on Instagram @SandyWass to see what’s up.
Fellow Osteria is open Monday – Friday from 11 a.m. – 10 p.m. and Saturday and Sunday from 11 a.m. – 11 p.m.
A new upscale Mexican restaurant, Agave del Scottsdale will open in early 2019 at Mercado del Lago Plaza in Scottsdale. The authentic Mexican restaurant takes over the space vacated by Butters Restaurant at Via de Ventura and Hayden Rd.
Because the owners families have roots in Yucatan, Mazalan, Puebla and Veracruz regions of Mexico and the menu will reflect their unique cuisines. The executive chef is moving to Scottsdale from Mexico City to over see the kitchen and culinary team.
Fresh seafood, made from scratch moles, tacos along with made to order guacamole are a few of the dishes. Bartenders will make hand crafted cocktails and a variety of mezcal and tequila will be noticeable at the bar.
“We are excited to bring Agave del Scottsdale to the community and share what we are passionate about – genuine Mexican food, diverse tequila, refined hospitality and entertainment,” said Hector Soto, general manager of Agave del Scottsdale.
The 4,000 square foot space will be renovated with vibrant colors, white marble and wooden tables. An exhibition kitchen, open air dining room, outdoor patio and indoor & outdoor bar will offer guests privacy or the ability to dine and socialize.
The restaurant will hire 50-80 employees in the weeks ahead and information can be found on their website.
Once opened Agave del Scottsdale will be served lunch and dinner Mon. – Fri from 11 a.m. – 10 p.m. On weekends they will open at 7 a.m. and stay open til 10 p.m. and 9 p.m. respectively. During the week the restaurant will offer an exciting happy hour.