Category: arizona restaurants

Chandler welcomes the second location of The Mexicano

Chandler Fashion Center is the second location of The Maggiore Group’s popular concept The Mexicano and guests can start dining there today. The opening comes a couple months after the re-opening of the flagship location in Paradise Valley that was closed due to a kitchen fire last October. Guests will find that the new location will have the same elevated menu from Chef Joey Maggiore along with an interactive dining experience that includes the build-your-own-margarita bar.

“Our Chandler location will be the same fun, energetic, delicious Mexicano our guests know and love,” says Maggiore, chef and co-founder of The Maggiore Group and Chef Joey Concepts. “We are thrilled to be bringing our second location, and the party, to the Easy Valley next month.”

On the menu guests will find Instagram worthy dishes such as the guacamole and salsa Ferris wheel, birria bao buns, margaritas and other traditional Mexican dishes with Chef Joey’s modern fusion of ingredients. The new restaurant will also feature a daily happy hour, Taco Tuesdays with $2 cochinita pibil and chicken tinga tacos, and Margarita Mondays featuring half off all margaritas.

Celebrating the Chandler grand opening

The interior was designed by Christina Maggiore that will showcase the bright colors of its Mexican City roots & culture and authentic imported wood furniture. A DJ will be there seven days a week spinning Latin music and you may catch a live performance from a Mariachi band. The celebration starts today at 4:00 p.m. and the first 200 people at The Mexicano in Chandler will receive special SWAG and one lucky winner will win a $500 gift card. During today’s fiesta like atmosphere there will be traditional dancers, a Mariachi band and more entertainment throughout the evening.

The Mexicano Chandler is at 3905 W. Chandler Blvd. 85226. and opens daily at 11 a.m. For more information visit their website.

 

 

 

 

Harold’s Corral introduces new owners and new dishes

Cave Creek’s original “Wild West Saloon and Restaurant”, Harold’s Cave Creek Corral is in the news as they introduce new owners and several new dishes to their menu. Co-owners Danny and Meri Piacquaido welcome new co-owners Mike “Z” and Kris Ziebart of Carefree as long-time co-owners Bill and Marie Vale have turned over the reins to the saloon that’s been around for over 90 years.

“After more than 21 incredible years, our dear friends and longtime partners, Bill and Marie Vale, have decided to pass the torch,” said Danny Piacquadio, Harold’s longtime co-owner and general manager. “Their leadership, dedication, and passion have helped shape Harold’s into the iconic gathering place it is today, fostering a strong community spirit, supporting local charities and schools, and making Harold’s a true Cave Creek institution.”

New co-owners Jim “Z” and Kris Ziebart with longtime co-owners Danny and Meri Piacquadio. Photo courtesy of Harold’s Cave Creek Corral.

Bill is known around town as “Harold’s Mayor” and says there is something that brings people together at Harold’s for fun times and networking. The new co-owners are Wisconsin natives where they spend the summer and have no problem with their new restaurant being “Heinz Field West”, a gathering spot for Pittsburgh Steelers fans during the football season. “I may have my own bar stool with a Packers sticker hidden underneath it,” Ziebart joked. “And Kris says she looks better in black and gold, so we have acquired some Steelers swag.”

New on the menu at Harold’s Corral

The popular Cave Creek saloon and restaurant welcomes locals and tourists who will see new dishes to the menu next time they visit.

The restaurant is open for breakfast, lunch and dinner and also has a reputation for attracting local and national musicians and bands who perform year-round. The owners are committed to growing the line-up of musicians and bands, including national acts, to perform at their outdoor venue behind the restaurant.

New dishes to the menu include….

Fried Pickles: Crispy battered dill pickle chips served with ranch dressing for $11.

JJ’s Loaded Totchos: Crispy tater tots with bacon, cheddar cheese, and green onions served with a side of sour cream and chipotle ranch for $12.

Italian Stallion: A hearty sandwich featuring salami, Coppa, pepperoni and provolone cheese baked on an Italian roll and topped with jalapenos, onion, lettuce, tomatoes, and Italian dressing for $15.

Italian Calzone: A scrumptious calzone made with salami, Coppa, pepperoni, jalapeños, onions, and provolone cheese for $16.

Thunderbird Chicken: Delicious sauteed chicken with mushrooms in a wine cream sauce served over pasta for $19.

Grandma P’s Pizza. A Piacquadio family favorite featuring a 6 square pan focaccia style pizza with red sauce for $16.50 (toppings are extra).

For more information and to see the full menu visit their website.

 

 

State Forty Eight collaborates with Spinato’s

Locally owned Spintato’s Pizzeria & Family Kitchen and the State Forty Eight Foundation are collaborating on a new pizza and margarita to support local entrepreneurs until May 31st at all six Spinato’s locations. The State Forty Eight Pizza is the first specialty pizza at Spinato’s using Hayden Flour Mills flour. In late 2024 Spinato’s decided to offer a healthier and locally grown & milled flour and made the switch to Hayden Flour Mills, which is one of Arizona’s oldest companies.

“We are big fans of State Forty Eight and we jumped at the chance to collaborate with them on a pizza to raise funds for their foundation,” said Anthony Spinato, CEO of Spinato’s Pizzeria & Family Kitchen. “Mike Spangenberg and his State Forty Eight team do tremendous work supporting small businesses and startups. We admire their innovation and commitment to strengthening our community, and we’re excited that our guests can help support their efforts as well.”

The State Forty Eight Pizza is a zesty Southwest Margarita pizza made with olive oil, mozzarella, Pico de Gallo, feta, lime crema, cotija, and cilantro. The Phoenix is an orange blossom margarita paying tribute to valley’s once thriving citrus industry.

Celebrate State Forty Eight on April 9th

The celebratory launch is scheduled for Wednesday, April 9th at Spinato’s Gilbert location at Epicenter at Agritopia from 6 -8 p.m. Admission is free, but reservations are recommended where guests can win prizes, fun surprises and enjoy live music from Hayley Green. A portion of the proceeds from pizza, margarita, t-shirts and stickers will be donated to the SFE Foundation.

“Arizona is full of incredible, talented entrepreneurs with diverse business challenges. Our goal is to lift them up with support and guidance. Ultimately, we want to build a thriving ecosystem of local businesses committed to creating a stronger economy for all who call Arizona home,” Mike Spangenberg, CEO and Co-Founder of State Forty Eight and Chairman of the Board for the State Forty Eight Foundation said. He is also grateful to collaborate with Spinato’s to support local business’.

Prices for the pizza are $18.25 (small); $24.25 (medium), and $30.25 (large). The Phoenix Margarita is $16. Special pricing packages are also available that include the pizza, margaritas, stickers, and the special collaborative T-shirt.

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

The Main Ingredient raising $$ for Pediatric Cancer

The Coranado neighborhood restaurant since 2010 is celebrating the opening of their new outdoor bar with $4.80 draft beers from 2p.m. til closing, raffles to win free sandwiches for a year, entertainment and an afternoon ribbon cutting with Phoenix Mayor Kate Gallego. A portion of all the day’s sales will be donated to the Arizona Cancer Foundation for Children, who helps local families affected by cancer.

Pita Jungle Gilbert to donate money next Tuesday

On March 25th the location at 1431 E. Williams Field Rd. will donate 50% to The Leukemia and Lymphoma Society. Guests dining in must mention LLS when ordering and those ordering online can enter promo code LLS as the coupon code. Third party deliveries are excluded from this promotion.

Women in Wine Tasting at GenuWine Arizona

The downtown Phoenix wine bar will be pouring 3 wines made by women on Thursday, March 27th from 6 -8 p.m. The cost is $10 unless you’re a Wine Club member then it’s free. The wines poured will be 20% off bottle purchases during the evening.

Bad Jimmy’s opens in Scottsdale

The popular burger food truck turned brick & mortar restaurant opened its 2nd location in Scottsdale this week at Miller & Indian School Rds. Open Wednesday – Monday at 11 a.m. the Scottsdale location follows the Downtown Phoenix location and presides a third location opening later in 2025 in Uptown Phoenix.

Thai Chili 2 Go continues expanding in 2025 and 2026

The quick casual Thai concept will be opening 7 locations in the coming 2 years with the first in Queen Creek in late March. Other locations opening later this year include Marana (near Tucson), Peoria (Vistancia), Surprise (Asante), Buckeye and near Cactus Rd. & Loop 303. In 2026 a second location in Buckeye at Verrado is planned. The new openings will bring a total of over 20 locations in Arizona.

Waste Not partners with Pita Jungle on National Pita Day

For more than 36 years Waste Not has been sustainably gathering unused food from restaurants and events then distributing them to food shelters and non-profits to help prevent food waste and hunger. Saturday, March 29th is National Pita Day and the non-profit and Pita Jungle have partnered to raise money to help the cause.

“We’re thrilled to once again join forces with Waste Not,” says Pita Jungle Co-Founder Bassel Osmani. “In continuation with our multi-years collaboration with Waste Not and thus consolidating our support in aiding the suppression of food insecurity, Pita Jungle commits to contribute proceeds from our National Pita Day promotion to support their meaningful mission.”

A $1 from every pita sandwich sold will be donated to the non-profit including Mediterranean Roasted Chicken (Shawarma), Falafel Pita, Grilled Chicken Pita, Gyro, Philly Chicken and Philly Steak Pitas and vegan pita offerings. The day long promotion is available for dine-in or take-out at participating locations.

“Pita Jungle has been an incredible partner to Waste Not for more than a decade,” says Tonia Smith, Development Manager at Waste Not. “Their support helps ensure that thousands of Arizonans facing hunger receive nourishing meals through our programs. Arizona has the worst overall food waste in the country while nearly one million people in our state experience food insecurity. Partnerships like this are essential to raising awareness, rescuing more food, and creating a lasting impact for both people and the planet.”

 

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Fish Fry Fridays at Chompie’s

If you follow me on Instagram, you know I’m hooked on fish n chips, now we all can get a platter at all Chompie‘s Phoenix area locations every Friday. Hand-dipper beer battered cod with crispy fries, cole slaw and homemade tartar sauce for only $17.99 starting at 11:00 a.m.

Chef Joey raising money for The Leukemia & Lymphoma Society (LLS).

The local celebrity chef is raising money for the next 10 weeks in honor of his daughter Giuliana who has stage 1 Lymphoma. A portion of sales from wines by the glass sales at The Italiano and margarita sales at The Mexicano will be donated to LLS.

Terra Tempe gets Wicked through the end of March

The signature restaurant in the Westin Tempe turns into the Emerald City while the award-winning play has its run at nearby Gammage Auditorium. Signature cocktails like the gin based “Green for Good” and Instagram worthy enchanted bites are available.

Get free bagels at Barrio Bread

While bagel & pizza lovers wait for the opening of, Don Guerra’s Bagel & Slice he’s offering up 2 free bagels with the purchase of a loaf of bread from his Barrio Bread. Until the opening guests can order then pick-up bread and complimentary bagels on Tuesday’s & Friday’s from 11:00 a.m. – 2:00 p.m. at their Hayden Flour Mill commissary in Gilbert.

Ling & Louie’s Buy 1 Get 1 at 1/2 price on weekends

Every Saturday & Sunday get a 1/2 priced brunch entree with the purchase of one at full price at their Scottsdale location. A portion of proceeds from their Big-Hearted Brunch will be donated to local charities. It can’t be combined with other offers, and you should mention this offer when ordering.

Keeler Hospitality Group introduces new Beverage Director

Keeler Hospitality Group, the owners of Liberty Station American Smokehouse & Tavern, Keeler’s Neighborhood Steakhouse and Poppy’s Office has announced that Tait Ludwick as the group’s new Beverage Director. Ludwick was hired five years ago at KHG as a busser and worked his way up to a server, bartender, bar manager and restaurant manager before taking over his new role this month.

“We have seen Tait grow with our company over the last several years,” said Matt Keeler, KHG’s CEO and co-owner. “We are confident he has the talent, work ethic and dedication to excel in this role and look forward to supporting his efforts.”

In his new role Ludwick sees his job from not just from a business perspective for Keeler Hospitality Group but also from the guest’s perspective. His goal is to bring the “taste and experience” and plans to elevate the guest’s experience while introducing guests with new ideas and flavors they haven’t seen in cocktails. “I am grateful I have been given the tools at Keeler Hospitality Group to improve myself and my skills,” said Ludwick. “Whether it’s tasting new spirits and wine to gain more knowledge or the fact that there is always something to learn and improve on, this company makes me feel at home.”

His first order of business is to add new bourbon selections at Keeler’s Neighborhood Steakhouse and to introduce a new cocktail menu based on guest’s preferences at both of Liberty Station’s Scottsdale locations.

Uriel Telix promoted to Executive Chef at PCG

Phoenix City Grille’s owner Dennis Shaw has announced changes to its culinary team including promoting longtime employee Uriel Telix to Executive Chef. Other promotions included of Corey Azure to Executive Sous Chef and hiring Severo Hernandez as Sous Chef. Shaw himself is relatively new to PCG as he became a partner in 2024 as founder and owner Sheldon Knapp semi-retired.

“We are pleased to welcome Severo as our new Sous Chef and to promote Uriel to the position of Executive Chef as well as appoint Corey to Executive Sous Chef,” said Shaw, “The talents of these three chefs are sure to be noticed by our diners and we will continue focusing on consistent excellence while also presenting new and exciting experiences for our guests.”

Telix has been with PCG for 19 years hired as a line cook before being promoted to Sous Chef then Chef de Cuisine before his recent promotion to Executive Chef. He’s looking forward to growing as a leader of the culinary and honing his craft. “I’m looking forward to inspiring and leading our talented culinary team to carry on the tradition and legacy of Phoenix City Grille,” Telix said, adding, “Our guests can continue to expect fresh, creative dishes made with locally sourced ingredients. I’m excited to evolve the menu with innovative ideas while staying true to the spirit of Phoenix City Grille.”

Joining Uriel Telix at PCG

Severo Hernandez is new to PCG and hails from Oaxaca, Mexico where he helped preparing family meals for his large family and enjoys bringing people together with food and making them happy. He’s previously worked as sous Chef at Sierra Bonita Grill and North Italia where he’s enjoyed motivating others to their fullest potential. “I’m excited to be part of the PCG team and look forward to being part of a growing business,” said Hernandez, “In this role, I strive to show my passion for cooking and will go out of my way to guide others to do the same.”

Corey Azure started at PCG in 2005 as Sous Chef after studying culinary arts at the Art Institute of Phoenix and Le Cordon Bleu in London and Paris. With a back round in French cooking he’s learned much about Mexican cuisine from working with Uriel Telix. “Being able to execute an idea and seeing the reaction to a good recipe is very rewarding,” says Azure of his passion for cooking. “My cooking is inspired by tasting other cuisines and trying to learn new flavors.”

Haymaker opens fourth location in the West Valley

Westside Concepts opened its newest breakfast, lunch and dinner concept Haymaker at Sunrise Market in Buckeye’s Verrado neighborhood last week. Known for its family recipes with an all-day breakfast menu that features Country Fried Steak & Eggs, 100% Angus Chuck beef burgers and signature dishes such as the Haymaker Benedict and Pulled Pork Skillet. The restaurant is also known for its large selection of whiskeys. The new Verrado location joins two in Peoria and in Goodyear.

“Haymaker is extremely special to us at Westside Concepts and to my family,” said Westside Concepts Owner and West Valley resident Joey Lucidi. “It was our first concept, and it has propelled the entire company and its growth.  We couldn’t be more excited to bring a brand no reimagined design and location to North Peoria, and a completely new location to great neighborhood of Verrado.”

The rustic farmhouse setting was designed Social Design Studio has 4,800 square feet features the main dining room, bar and outside patio. The open dining room offers natural wood finishes with a modern look.

The new Haymaker is at 20990 W. Sentinel Dr. #101 Buckeye. Visit their website for more information and to see the menu.

 

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Portillo’s “Beef Bus” rolls into Phoenix

The popular Chicago style food concept has its own food truck that will be at events around Phoenix until April 12th. Favorites such as Italian Beef sandwiches, Chicago-style Hot Dogs, Maxwell Street Italian and Polish sausages and more will be served up in smaller versions. You can find the “Beef Bus” starting today at…

Friday, March 7 – Sunday, March 9 Phoenix Raceway (7602 Jimmie Johnson Dr, Avondale, AZ 85323); Event Hours: Friday and Saturday 10am–2pm, 4pm–8pm; Sunday 9am–12pm; while supplies last

Friday, March 14 – Sunday, March 16 Ostrich Fest (2250 S. McQueen Rd. Chandler, AZ 85286); Event Hours: Friday 2pm–12am; Saturday 10am–12am; Sunday 10am–11pm; while supplies last

Friday, March 21 – Sunday, March 23 Ostrich Fest (2250 S. McQueen Rd. Chandler, AZ 85286); Event Hours: Friday 2pm–12am; Saturday 10am–12am; Sunday 10am–11pm; while supplies last

Friday, March 28 Amadio Ranch (4701 W Dobbins Rd, Laveen, AZ); Event Hours: 10am–9pm; while supplies last

 Saturday, March 29  Uncorked Wine Festival Salt River Fields at Talking Stick (7555 North Pima Road, Phoenix, AZ 85258); Event Hours: 5:30pm–10pm; while supplies last

Tuesday, April 1 GCU vs. U of A Baseball, Grand Canyon University (3300 W Camelback Rd, Phoenix, AZ 85017); Event Hours: 5pm–9pm; while supplies last

Saturday, April 5 ASU Devilpalooza, Arizona State University (500 E Veterans Way, Tempe, AZ 85287); Event Hours: 7:30pm–11pm; while supplies last

Saturday, April 12 Pat’s Run, Mountain America Stadium (500 E Veterans Way, Tempe, AZ 85287); Event Hours: 6am–1pm

**Dates and locations subject to change without notice**

Virtu Honest Craft to host Balcones whiskey dinner

Reservations are filling up fast for Chef Gio Osso’s five-course dinner paired with the Texas whiskey at his Scottsdale restaurant on Wednesday, March 19th. Kelli Burdick will be on hand to discuss each whiskey and their unique characteristics and pairings. Seats are $125++ per person for the 6:00 start and reservations can be made at OpenTable.

Poppy’s Office planning Westland Whiskey pairing experience

The North Scottsdale speakeasy is hosting a four-course dinner created by Keeler Hospitality Group’s Executive Chef Anthony Apolinar. Westland’s Beer Cask, Wine Cask, American Single Malt and Colere whiskey’s will be poured alongside each dish. The dinner starts at 6:00 p.m. on Wednesday, March 19th and seats are $55++ and reservations can be made by calling 480-602-2906.

Durant’s new owners donate unused food to St. Vincent de Paul

News broke last week that the Mastro family and business partner Scott Troilo had bought the iconic Phoenix steakhouse. The new owners are giving it a refresh and making minor changes in the kitchen in time to celebrate the restaurant’s 75 anniversary. Brothers Mike and Jeffrey Mastro had students from their alma mater at Brophy Prep to load and unload the truckload of non-perishable food after last week’s final service before the changes begin.

New restaurant openings

Two new locations that were recently mentioned at Pulling Corks and Forks have now opened.

Macayo’s Family Mexican opened its relocated Tempe location and Lin’s Grand Buffet opened their new Metrocenter location in recent days.