Italian-Canadian chef Mauro Martina is bringing his eclectic breakfast concept to north Scottsdale in November. When OEB Breakfast Co. opens it will give the classic breakfast staples an upscale twist from the north. At almost 3,000 square feet, the open kitchen restaurant seats over 100 people in the dining room and on the patio.
“Breakfast means so much more to me than just the first meal of the day,” said Martina, owner and founder of OEB. “It’s about elevating the whole breakfast experience. That’s what OEB is all about.”
Light blue and yellow painted walls give a clean look to the restaurant and guests will notice wood beams throughout with the focal point being the Terrazo bar.
The classically trained Martina learned his skills in Europe before moving to Canada in 1992. At the age of 21 he was already an executive chef and has worked in Michelin Star restaurants since then. He opened the first OEB in 2009 and sources much of his ingredients from local farmers. “We care about where the food comes from and what happens to it before it hits the table,” said Martina.
The menu at OEB Breakfast Co.
Martina’s eclectic menu will take guests on a culinary journey and will include Holy Crab Eggs Benny, Nutella French Toast and Hog & Scallop Poutine. The restaurant will serve hand-crafted cocktails, craft beer and Frizzante on tap from the full service bar. Martina’s philosophy is to raise the bar during the breakfast experience through its cuisine.
“There are not too many places out there that have truffles on the menu or sturgeon caviar and duck and scallops,” said Martina. “Some think fine dining but I think people can have all of that for breakfast.”
The restaurant is currently looking to hire 50 people for all positions. Those interested can send a resume to firstname.lastname@example.org
OEB Breakfast Co. is at 17757 N. Scottsdale Rd. (Scottsdale & Chauncey Lane) 85255. For updates about the opening and more information visit their website.
Arizona’s first luxury resort, Castle Hot Springs has re-opened for its first full season. Originally opened in 1896, the 210 acre property will be opened from October til late June offering guests the opportunity to detach from the digital world while rejuvenating and healing in the resorts 120 degrees thermal hot springs. Hiking, horseback riding, foraging and star gazing are a few of the many activities guests can enjoy at the iconic resort and its surrounding desert and mountains.
Harvest, Castle Hot Springs signature restaurant
Castle Hot Springs is home to Harvest, the signature restaurant and farm offering crop driven cuisine. Executive chef Christopher Brugman’s menu rotates daily based on what’s available at the resorts one acre farm. The farm and greenhouse are overseen by resident agronomist Ian Berger. He oversees over 150 fruits and vegetables native to the desert along with the properties groves that are home to 36 types of citrus trees. Included in the farm are over 35 varieties of heirloom tomatoes.
Working together Brugman and Berger choose ripe fruit and vegetables for each days menu. What they don’t grow they get from local vendors to fill in the gaps. Harvest also adheres to zero waste and sustainable guidelines. Guests can participate in daily foraging and learn about “flavor farming” that covers the sweet and savory tastes through a foods color. Dishes such as Coconut Carrot Bisque and Tandoori Octopus Grilled over Juniper Wood have been on the menu. The culinary team also has an in-house pickling program and creates concoctions such as Brugman’s Onion Ash.
Food & Beverage Manager and Sommelier Thomas Burris has created a beverage program to complement Brugman’s cuisine. Signature cocktails such as the Trade Secret and Lady & The Tramp also use ingredients sourced from the property. Trade Secret is made with rosemary infused vodka, Elderflower and pink grapefruit. The savory Lady & The Tramp combine Pecorino Romano infused vodka, lemon juice, simple syrup and fresh basil leaves. Castle Springs Lithium Lager is made exclusively for Harvest and uses natural elements of the resorts hot springs.
The resort is at 5050 E. Castle Hot Springs Rd. Castle Hot Springs AZ. 85342. For more information and to make a reservation head to their website.
Hotel Valley Ho’s Zuzu is back open after getting a new look and menu. Hotel guests and locals will notice the restaurant’s new mid-century modern look is in-line with the hotels 1950’s style. Designed by Mendil + Meyer Design Studio, new features include a Zuzu neon sign, 1950’s inspired wood screens and new lighting. The lounge and dining room has been combined for welcoming space and the hotel’s signature circle design is noticeable.
“We are beyond excited to re-introduce ZuZu, not only to our wonderful Scottsdale community, but also to the guests of Hotel Valley Ho,” said Executive Chef Russell LaCasce. “Our new menu is meant to surprise and delight, while still satisfying those classic cravings.”
Look at the new menu
LaCasce’s new menu features smaller, shareable plates with a few guests’ favorite dishes remaining. Many of the menu’s ingredients come from the restaurant’s new 240 foot herb and vegetable garden. Zuzu continues to work with local farmers and purveyors including Pinnacle Farms, Schreiner’s Fine Sausage and Hickman’s Family Farms.
New signature dishes include Oxtail Pappardelle with foie gras & Parmesan and Crispy Pork Shank with sour apple molasses glaze, cucumber tarragon yogurt and pita. Two new monthly revolving dishes will be available….. Cut of the Moment will be a savory dish with a unique plating design and Farmer’s Plate will offer seasonal vegetables making for a great vegetarian meal. Those looking for a unique dining experience can let LaCasce Take the Wheel. For $75 per person chef will create a hand selected meal. Weekend brunchers will notice a few changes and brunch is now served all day during the week.
Save room for dessert as Zuzu’s famous Show Stopper Shake is still available along with new desserts. Le Cordon Bleu trained Pastry Chef Clarissa Robinson brings her chocolate expertise to new desserts Zuzu Chocolate Bar, a Donut Sundae and Buttermilk Pie. Adults can add their favorite spirit to dessert to spike it up.
Private dining, wine room and more
Speaking of spirits new cocktails have been added including the Zuzu Mango Tango along with a new wine room. The new “Vine Vault” house wines from around the world. “The Rosie Room” is a new hidden private dining room named for Rosalyn “Rosie” Bennett Lyon, the matriarch of the family that owns the hotel. Her grandchildren called Rosie “Zuzu” and the inspiration for the restaurant comes from her cooking and warm hospitality.
I’ll be visiting Zuzu next week to check out the new menu and more. Be sure to follow me on Instagram @SandyWass for pictures.
Zuzu and Hotel Valley Ho is at 6850 E. Main St. Scottsdale 85251.
The Boys & Girls Clubs of Metro Phoenix raises money for various causes through annual events. One of those causes is the fight against childhood hunger and their annual Dish It Out culinary event will do just that. Sunday October 20th from 5 -8 p.m. over 35 local restaurants will be at High. St. serving up samples for this year’s event. Last year the popular fund raising event was named “Best Event” in the valley by Arizona Foothills magazine.
Attendees of the 21 and over event will taste samples from Lou Malnati’s pizzeria, Ocean Prime, Fogo de Chao and other restaurants. Craft beers from Ballast Point, SanTan Brewing and Laguintas are just a few beers to sample. Local bands will entertain throughout the evening and Mix 96.9’s Matthew Blades and Pricilla Ornelas will host the upscale event. Deep Eddy Vodka will pour specialty cocktails from their tricked out 1946 Spartan Trailer in the VIP lounge. Lady La and her Mahalo Made food truck will be in attendance.
Proceeds from the event helps BGCMP serve over 330,000 healthy meals and 336,000 healthy snacks to children in the Phoenix area.
General admission tickets for Dish It Out are $75 and VIP tickets are $200. VIP guests get early access with a glass of champagne, preferred packing, access to VIP lounge with exclusive restaurants, wine and more. The event is dressy casual with comfortable shoes recommended for walking. Tickets can be purchased on their website along with more information. High St. is at 5415 E. High St. Phoenix 85054.
When the Bentley Scottsdale Polo Championships comes to WestWorld of Scottsdale next month your taste buds will be in overdrive. “The World’s Greatest Polo Party” will be the place to “see and be seen” on Saturday November 2nd when the gates open at 10 a.m.
In the “Barrett Jackson Champagne and Jazz Lounge” you’ll not only sip on champagne and Bottomless Mimosas you’ll get to snack on M Culinary’s signature French fries, an interesting yet tasty combination. The complimentary snack will be served with Chandon Aluminum Rose and Sweet Star and cocktails made with Ketel One Botanicals. Tickets for the lounge are $65 in advance, $75 at the door.
“We are always looking for ways to enhance the guest experience at the Bentley Scottsdale Polo Championships, and what’s better than champagne and complimentary French fries while watching some the greatest polo played in Scottsdale,” said Chef Michael DeMaria, Co-founder of M Culinary Concepts. “We know this is going to be a tasty addition to Barrett-Jackson’s Champagne and Jazz Lounge.”
All attendees can feast on fried chicken and champagne from the Fried & Fizzy food truck in the general admission area. A VIP experience in the Prime: Luxury Tent Experience by Steak 44 ($275 in advance, $285 at the door) is available. Riot Hospitality Group, owners of Dierks Bentley’s Whiskey Row and Riot House will have DJs spinning tunes in their party tents.
General Admission tickets are $30 and $40 at the door. To purchase tickets and tables head to their website. WestWorld of Scottsdale is at 16601 N. Pima Rd. 85260.
“Out with the old and in with the new” they say and Hand Cut Burgers & Chophouse is doing just that next week. Tuesday October 1st is not just the start of a new month but the day the restaurant at the Scottsdale Waterfront rolls out its new menu. Most sections of the menu will see new dishes including appetizers, salads, pastas, Signature Cuts (entrees) and dessert. To celebrate the new menu the evening of the 1st give guests the chance to order any of their signature “Cuts” for 1/2 off.
Reservations are highly recommended for dinner that starts at 6 p.m. on this special evening. Select bottles of wine will be 1/2 off during the night as well.
Grass Fed Meatballs – Arizona grass fed beef meatballs baked in a red pepper tomato sauce with burrata cheese and served with garlic bread
Crab Cakes – Lump crab cakes, fresh herb cucumber salad finished with avocado lime vinaigrette
Baby Iceberg Wedge – Baby iceberg, Monforte blue cheese, Campari tomato, pickled shallots, crumbled bacon with a buttermilk basil dressing
Vegetable Chopped Salad – Chopped romaine, candied tomato, red pepper, crow’s dairy goat cheese, grilled artichokes and shaved cauliflower in a red wine vinaigrette
Beets and Brussels Sprout Salad – Roasted brussels sprouts, golden beets, parmesan cheese, shaved red cabbage, garlic dressing and herb croutons
Filet Sandwich – Spice rubbed filet served sliced with melted blue cheese, bacon jam and arugula pesto
Bone-in New York Steak –18 ounce Cedar River Farms bone-in, grilled with a side of signature Hand Cut steak sauce
Bison Loin – 8 ounce pasture raised bison loin, spice rubbed and served with hibiscus butter sauce
Seasonal White Fish – Served sautéed with lemon herb chardonnay sauce
Scallops and Mushroom Fettuccine – Roasted wild mushrooms, scallops and egg fettuccine in a white wine mascarpone sauce
Crab Mac and Cheese – Lump crab, parmesan cream, cavatappi pasta, chili breadcrumbs and fresh herbs
Meatball Mac and Cheese – Cavatappi pasta, red pepper cheese sauce, grass-fed meatballs and crispy basil
Things are perking up on High Street with the announcement of The Stir and Gin and Reel opening later this year. Comedian and entrepreneur Rick Bronson is behind the “old school” coffee shop and speakeasy concept. If all goes as planned with construction coffee, cocktails and conversation will begin in September.
“The Stir and Gin and Reel is unlike anything in the North Phoenix/North Scottsdale area,” says owner and proprietor Rick Bronson, who also owns Rick Bronson’s House of Comedy on High Street. “I take great pride in creating concepts with environments that encourage the spirit of human connection as it once existed and that people long for today.”
Coffee, cocktails and food.
The Stir will be serving coffee beverages, coffee cocktails, food and ice cream daily at 6 a.m. Enjoy a “Kick in the Pants” made with cold brew, rum, cold brew liqueur, Mexican Coke & cream or a Coffee Old Fashioned.
For breakfast or lunch diners can enjoy pastries, sandwiches and salads including the BBLT(bacon, lettuce, tomato and turkey). Small plates at the bar will include Deviled Eggs, Lobster Canapes and a Caprese Salad. Boozy milkshakes and alcohol-less ice cream treats will also be available.
At 3 p.m. Gin and Reel opens if you can find the hidden entrance at the back of The Stir. The intimate speakeasy will have the atmosphere of Old Hollywood with vintage photos, directors chairs at the bar and black & white films playing. Prohibition era cocktails like the Manhattan or Sazerac will be served until 10 p.m. weeknights and 2 a.m. on weekends.
The weather may not feel like Christmas but you can get in the spirit of the holiday for 3 days later this month. July 25th- 27th is when The Little Woody will celebrate “Christmas in July” with special events and festive cocktails to support New Pathways for Youth.
The Arcadia speakeasy kicks of the three days on Thurs. 7/25 with “Christmas Carol Karaoke” from 9 p.m. – 12 a.m. On Fri. the 26th guests are encouraged to wear their favorite Hawaiian shirt to win a prize from 8-11 p.m. Santa Claus makes an appearance on the 27th and enjoy a bowl of homemade chili with jolly St. Nick. On the 27th The Little Woody will be collecting school supplies.
New Pathways for Youth helps children from 12-21 years old suffering from abuse, poverty, neglect and substance abuse. Mentors help them with life skills and personal development through workshops and retreats to get them on track for better life they desire.
There is no cost to attend “Christmas in July”, food and drink will be available for purchase.
The Little Woody is at 4228 E. Indian School Rd. Phoenix 85018. For reservations call (602)955-0339 or visit their website.
Thirsty Lion Gastropub announced that it has chosen Desert Ridge Marketplace for it’s fourth Phoenix area location. The 6,500 square foot restaurant will open in the fall of 2019 on the southwest side of The District. This will be the tenth restaurant to occupy Desert Ridge Marketplace since it’s $22 million upgrade in 2017.
“Desert Ridge Marketplace continues to establish itself as the place to be in the North Valley, evidence of how we chose where to open the fourth Arizona location,” said John Plew, Owner of Thirsty Lion. “We know our bold flavors and creative cocktail program will resonate with the Desert Ridge community, and we look forward to showing them what Thirsty Lion offers.”
The restaurant will have a larger dining room and outdoor bar with a fire pit. The restaurant has locations at Scottsdale Fashion Square, Tempe Marketplace and Gilbert’s SanTan Village.
Once opened the restaurant will serve eclectic gastropub cuisine with a focus on seasonal and locally sourced ingredients. Meats, seafood and fresh fruits and vegetables are all part of the restaurants core menu. Craft beers are served on tap along with uniquely created cocktails and over 20 wines by the glass.
Phoenix based Vestar owns and manages the shopping and entertainment complex. “Thirsty Lion will create an energetic and elevated dining experience at Desert Ridge Marketplace,” said Jenny Cushing, vice president of leasing at Vestar. “With extensive culinary and beverage options, we know Thirsty Lion will truly provide something for everyone in the North Valley.”
The shopping center is on Tatum Blvd. just north of the Loop 101.
Valley bartenders are rolling up their sleeves and getting their shakers ready as Bar Brawl returns to the Jade Bar. The bar at Sanctuary on Camelback Mountain Resort & Spa hosts this friendly competition for its fifth year. This year has bartenders from popular valley hotels and bars going head to head.
Set aside Sunday evenings from July 14th – August 25 to see what cocktails the talented bartenders will be creating. Admission is free and open to the public to cheer on their favorite bartender. Executive chef Beau MacMillian and Jade Bar manager Eddie Garcia will co-host the event with celebrity judges deciding who goes on to the seni-finals.
DJ Hybrid will provide music for the evening and food and drinks will be at happy hour prices.
During the four weeks bartenders will compete with winners going on to the semi-finals then the championship. This years bartenders include….
July 14 Michael Testa – Sanctuary on Camelback Mountain Resort & Spa
vs. Tina McDonald – La Bocca North
July 21 Chris Ortega – The Cambyvs. Samantha Hickman – The Windsor
July 28 Miguel Mora – Hotel Adeline vs. Henry Whittaker – The Brickyard Downtown
Aug. 4 Robert Porter – The Phoenician vs. Colton Brock – Ladera Taverna y Cocina