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.
As restaurants continue to open in the Phoenix area rarely do you see a chef driven restaurant venture to open inside an office park. The owners of TRES Restaurant may be starting a new trend as they will open their restaurant this fall in Tempe’s Discovery Office Park off Loop 101 & Guadalupe Rd.
Most office park food are grab and go for coffee, breakfast and lunch and close after the lunch rush. TRES will be extending the day and expect office workers, neighbors and foodies to come by for lunch and dinner by offering fresh and vibrant quick bites and full meals.
Executive Chef Steve Zimmerman said, “We are combining traditional and familiar southwestern and Mexican flavors with the light, healthy and popular dishes found in the Mediterranean region. It’s a very unique menu that will appeal to so many of our neighbors’ palates.”
TRES Restaurant menu highlights
The menu is inspired by the wood burning oven as the primary method of cooking in the restaurant. The lunch menu at TRES will showcase small, medium and large plates that will include diverse ingredients and foods including….
AZ Tepary Bean Hummus with QCOM Olives, local feta, tomato vierge, EVOO, and flatbread ($7)
Salmon Gravlax with mustard aioli, arugula, pickled red onion, fried capers, and rustic crackers ($13)
Shaved Brussels Sprout Carbonara with bacon, prosciutto, cream, and fried onion streusel ($6)
The Reuben Cuban—shaved corned beef, mojo pulled pork, ham, melted swiss, dijionnaise, dill pickles on marble rye $13
Chicken El Pastor Torta with Cholula aioli, charred pineapple, avocado and pickled onions ($13)
During dinner small, medium and large plates will also be available with small plates available for sharing and large plates served family style.
Small plates include:
Mediterranean spiced pork wings with honey harissa, goat horn chilis, Point Reyes blue cheese ($10)
Wood Fired Albondigas with caramelized mirepoix, pearl mozzarella and tomato marmalade ($8)
Blistered Shishito Peppers with chorizo, tajin and cojita cheese ($6)
Medium Plates offer:
Spicy Lamb Merguez Sliders with Madras aioli, tobacco onions, mango chutney on a potato roll ($14)
Tres Cheese Torte with spicy herbed ricotta, roasted poblano peppers, corn tortillas and salsa verde ($15 or $29 family style)
Various flatbreads, including roasted wild mushroom, Sonoran chicken flatbread, pork trifecta flatbread.
Large Plates include:
Cedar Plank Citrus Salmon with Argentine red shrimp and asparagus risotto and cranberry vinegar ($23 individual/ $45 family style
Spanish Style Chicken Feast with preserved lemon, smashed fingerlings, Mediterranean salsa ($19 individual, $37 family style)
Bone-in Ribeye with dry rub spice, bone marrow butter, charred asparagus, house buttermilk onion rings, and TRES steak sauce. ($29 14 oz. individual/ $80 32 oz. family style)
The modern styled restaurant will also offer cheese and boards with house cured charcuterie and a large bar for Happy Hour that will include craft cocktails and a diverse wine and beer list.
TRES Restaurant will be at 7200 S. Price Rd. Tempe. Check the website for updates and an opening date.