May being National BBQ Month, the 4 Haymaker restaurants in the West Valley invite you to get your BBQ Passport stamped in exchange for food, kind of. When you dine at all 4 locations in Peoria (2), Goodyear and Buckeye in May you can get your Passport stamped and once you’ve dined all 4 locations you will get a $50 gift card for a future visit.
Haymaker and Westside Concepts Owner Joey Lucidi has been perfecting his in-house smoked BBQ dishes and signature bourbon BBQ sauce since 2013. If BBQ isn’t for you, Haymaker offers a full menu of breakfast, lunch and dinner dishes made from family recipes. Only !00% Angus Chuck beef is used for their burgers and signature dishes include Mama’s Meatloaf and the Haymaker Benedict and Pulled Pork Skillet are served all day along with all the breakfast dishes on the menu.
For more information and to find a location near you visit Haymaker’s website.
Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.
Get the Golden Pancake, win pancakes for life at Eggstasy new Queen Creek location
Pancake lovers need to head to the new Queen Creek location tomorrow Saturday, April 5th as 3 guests will find a Golden Ticket with their order. Order any specialty pancakes or pancakes as your side dish for a chance to win. Its owner Peter Yarros way of saying “thank you” to the QC community who’s embraced the new location since opening in January.
Boo-Rrito raffle at Burrito Express in April
As ASU running back Cam Skattebo has announced he’s entering the upcoming NFL Draft guests ordering the signature Boo-Rrito any of the 7 restaurants around the valley will have the chance to enter the month-long raffle. Prizes include cleats, gloves and a signed football from the NFL hopeful. BE hopes to sell 3,000 Boo-Rrito’s (a hearty combination of chicken, beans, cheese, potatoes, tomatoes, onions, sour cream, guacamole and rice) in April.
Papago Orange Blossom is Beer of the Month at Famous 48
As spring begins to bloom so is the Mandarin Wheat beer from the locally owned brewer at the Scottsdale restaurant. A 16 oz. pint is $5 and a 22 oz. is $7 for the light fruity and smooth draft beer.
Greek wine tasting at GenuWine Arizona next Thursday
Have you ever had a Greek wine? Did you even know they made wine in Greece? Whether you did or didn’t know, the Roosevelt Row wine bar is pouring 3 Greek wines next Thursday, April 10th from 6-8 p.m. The cost is $10 unless you’re a Wine Club member then it’s free. Member or not you’ll get 20% off any bottles you purchase from the tasting.
Two from Arizona nominated for James Beard Award
The were over a dozen potential James Beard Award winners from Arizona when the semifinalists were announced earlier this year. The Foundation announced this week the nominees that will have the chance to win the prestigious restaurant industry award at the June 16th ceremony. Crystal Kass from Phoenix’s Valentine has the chance to win Outstanding Pastry Chef or Baker and Lom Wong’s Yotaka Martin is up for Best Chef: Southwest.
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.
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.
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.
The founders of Pita Jungle have opened their newest concept, the fast casual Feta Cowboy in Tempe’s McClintock Fountains at McClintock & Warner Rds. The new concept’s flavors show off what happens when you combine Mediterranean and southwest ingredients in a build-your-own environment. Diners can expect to assemble their bowls, burritos and pitas from their in-house crafted menu.
“At Feta Cowboy, the food and flavors are a delicious manifestation of our beautiful American gastronomical experience and the interconnectedness of global cuisine,” says Bassel Osmani, co-founder of Feta Cowboy. “Healthy nutrition and layers of flavor come together in unique ways to create simply amazing food.”
Where rustic flatbread meet tortillas and shawarma meets asada guests, can build their meal with proteins such as brisket, birria, shawarma, taouk and gyro meat that can be grilled, braised or hot off the rotisserie. Build it a top premium rice such basmati or calrose or legumes such as lentils du puy or Roma beans and toss it with dips or seven flavorful sauces including Zhug, harissa and Toom. Signature bowls are also available making the different combinations endless. For the “Lil Cowboy’s” a build-your-own-kids menu is available and different dietary lifestyles can be accommodated.
Feta Cowboy is open seven days a week from 10:45 a.m. – 9 p.m. and is at 1840 E. Warner Rd. Tempe. For more information visit their website.
Hot off the grand reopening of The Mexicano, chef and restaurateur has announced his newest restaurant, Patsy’s New York Delicatessen opening this spring. The location should be familiar to many as it will be the newest concept in the former The Rosticceria restaurant and temporary home of The Mexicano pop-up. And if you’re familiar with Chef Joey’s other concepts you know there will be a signature attraction you haven’t seen in other restaurants.
“We’re bringing Arizona its first one-of-a-kind bagel bar, featuring 14 uniquely flavored cream cheeses—from artichoke & spinach dip to Nutella, and even a signature pastrami lox schmear,” says Chef Joey Maggiore, co-founder of The Maggiore Group and Chef Joey Concepts. “Our New York-style bagels will be made fresh in-house daily, using authentic New York water for that perfect bite.”
Named after Joey’s grandfather’s nickname when he was a butcher in The Bronx, Patsy”s New York Delicatessen will offer classic Jewish deli food with Joey’s modern touch. Open for breakfast, lunch and dinner the restaurant will offer both a fast casual counter for those on the go along with a full-service dining room serving breakfast sandwiches & platters, house smoked & cooked deli meats and towering NY style deli sandwiches. Potato knishes, sugar cookies, NY style cheesecake and Black & White cookies will give the deli a taste of NY nostalgia. A custom soda bar where diners can craft their own egg cream will catch diners’ attention.
Christina Maggiore is bringing Manhattan to Arizona with her interior design that includes an immersive art installation, diner red accents and an old school charm atmosphere with staff donning vintage dining hats. Patsy’s will soon be hiring for dozens of positions in the near future and an announcement will be made. Patsy’s New York Delicatessen is at 12811 N. Tatum Blvd. Phoenix 85028. For more information and updates follow the on social media at @patsysdeliicatessen
Guests heading into Red, White & Brew in Mesa and Prescott this Saturday, March 1st will notice new dishes and drinks on the menu. The new menu will have new starters, entrees, creative cocktails and zero proof elixirs. “We’re excited to introduce these new flavors to our guests while staying true to the scratch-made quality they’ve come to love,” said Jimmy Herrera, operations manager. “Our goal is to create a dining experience that feels both fresh and familiar, with something for everyone to enjoy.”
New starters include Asiago Garlic Mushroom Tapas (pictured) and an Avocado Caprese Salad along with new sandwiches including a Crispy Chicken Sandwich and a Halibut Filet Sandwich. New entrees include Pecorino Crusted Sea Bass and Chicken Florentine over angel hair pasta. Each location will have an exclusive entree with the Romano Crusted Chicken over linguini and Tuscan Scallops will be on the menu in Prescott and in Mesa guests can order Lemon Basil Chicken Linguini and a Garden Stromboli.
New cocktails & Happy Hour at Red, White & Brew
New cocktails and zero proof elixirs include an Apple Cider Pomegranate Martini, an Arizona Sunset, a Prickly Pear margarita and a Pomelo. Zero proof drinkers can enjoy the new Coconut Lime Elixir made with zero proof gin and The Pineapple Agave Refresher made with Jalisco 55 zero proof spirits.
“We wanted to create a cocktail menu that brings out the best in every ingredient while giving our guests something exciting to sip on,” said Herrera. “It’s all about bold flavors, great balance and drinks that are as fun to drink as they are delicious.”
March brings a new monthly happy hour special at both Red, White & Brew locations for $12. Just in time for St. Patrick’s Day, enjoy Irish Loaded Potato Cakes—crispy panko-crusted potato cakes mixed with corned beef, green onions, and a three-cheese blend, served with tangy 1000 Island dressing.
James Beard award-winning baker Don Guerra broke ground recently at a former Sonic Drive-In in Gilbert where he plans to open his Barrio Bagel & Slice drive-thru next month. The “drive-thru worth driving through” will bake his popular artisan Barrio bagels, Barrio breads and slices of pizza on site using Arizona grown and milled Heritage grains. Guerra is committed to supporting the “grain chain” throughout Arizona and is partnering with restaurateur, farmer, developer and contractor Oren Molonvinsky.
“We want our wholesome high-quality, healthy foods to be accessible to our entire community,” said Guerra. “Barrio Bagel & Slice is the next step in the evolution of our mission to be community supported and customer centered while redefining the concept of fast casual dining”.
Scratch made ingredients will top pizzas and bagels which will be available in a variety of flavors for breakfast bagel sandwiches and Sicilian style focaccia dough pizzas will be available during lunch and dinner hours. Signature sandwiches will be made with a choice of a Sonora bagel, torta roll or sourdough focaccia panini. Loafs of bread will be available all day daily at 9 a.m. until they’re sold out. Salads, sweets, coffee, tea and cold brews will also be available.
The fast casual drive-thru will keep the covered parking and will be designed with nostalgia and murals. Take-out, drive-thru and third-party delivery will be available. A second location in Tucson is already in the planning stages.
Don Guerra is looking to mentor and hire new bakers
With his Barrio Bread expanding and the opening of Barrio Bagel & Slice, Guerra is looking to hire enthusiastic new bread bakers who are looking to be ambassadors to his mission. Those food service professionals with prior baking experience and those looking to learn to make artisan breads using quality ingredients and Arizona Heritage grains from centuries old recipes should apply. Bakers will be involved in all aspects of the baking business from production to logistics & operations to customer service. For complete job descriptions and to apply, visit http://indeed.com/job/lead-baker (lead baker) and http://indeed.com/job/baker (baker).
Barrio Bagel & Slice will be at 689 N. Arizona Ave. and will be open 7 days a week at 7 a.m. and stay open until 7 p.m. Monday-Saturday and until 5 p.m. on Sunday. For more information about the new drive-thru visit their website.
Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.
Hask Kitchen raising money for Habitat LA with new Has# Pancake Trio
February is National Pancake Month and all seven valley locations celebrate with a new trio of Red Velvet, Pineapple and S’mores stacks. $2 of every trio sold in February will be donated to Habitat for Humanity Greater Los Angeles (Habitat LA) and its disaster relief efforts.
Chula Seafood celebrates 6 years in Uptown Phx
The local seafood monger & restaurant celebrates the anniversary of its 2nd Phoenix area restaurant on tomorrow, February 1st with specials at all 3 locations. All locations will have “Two Buck Shucks” and each location will offer specials as follow….
Uptown
Tuna Katsu Sando featuring a fried panko-crusted ground tuna patty on wondrous white with cabbage and tonkatsu sauce, $16.
Polenta Shrimp App featuring 13 to 15 shrimp, guajillo-marinated, sauteed and served on top of polenta cakes with a lime gastrique, $14.
Whole Fried Thai Snapper—Crispy fried snapper with Thai basil salsa verde, herb salad and coconut rice, MP.
Rosie
Coconut Shrimp with fries, choice of sauce and lemon, $17 for a 3-piece/$20 for a 6-piece
Fried Shrimp with fries, choice of sauce and lemon, $15 for a 3-piece/$18 for a 6-piece – Sauce choices include sweet chili, spicy Kewpie, masago ranch and cocktail sauce
French Fries, $8
Green Chile Cheese Fries with cheddar cheese sauce, green chilies and cilantro, $14
A la Carte Coconut Shrimp Taco—A flour tortilla filled with spicy Kewpie, coconut shrimp, purple cabbage, pineapple serrano salsa and avocado, $12
Grayhawk
Filet O Fish—White fish brandade patty breaded in panko then deep fried and served with American cheese, malt vinegar tartar sauce, shredded iceberg and house-made pickles on a Noble slider bun. Served with a side of chips, $15
Lobster Grilled Cheese— Butter-poached lobster with a white cheddar mornay on toasted Noble sourdough and served with a side of tomato soup, $25
Tuna Bulgogi Kimchi Fries—Crispy French fries topped off with seasoned ground yellowfin tuna, caramelized onions, kimchi, American cheese and sesame mayo, $15
Let’s do lunch at…….
Fire at Will starting Monday, February 3rd from 11 a.m. – 4p.m. The Scottsdale restaurant will offer a daily menu with more than 20 Small Plates, Burgers and Sandwiches, Salads, Big Plates, Sides and Desserts to choose from. Highlights such as French Onion Dip, Italian Chopped salad, Bacon BBQ Burger and Shrimp & Grits will impress the lunchtime crowd with its locally sourced ingredients like the way the dinner menu has since it opened.
Cider Corps offers new late night hours February 3rd
The downtown Mesa cidery will be staying open later as we get into the Phoenix area’s busy season arriving. The new taproom hours will begin 7 days a week from 11 a.m. -until 10 p.m. Monday – Friday, until 12 a.m. Friday & Saturday and 8 p.m. on Sundays. Myke’s Pizza will be serving NY-style slices of Cheese, Pepperoni and Vodka Sauce with Jalapenos Friday & Saturday nights from 8 – 10 p.m.
Bourbon & Bones reschedule Rickhouse event to March, 1st
With Parada Del Sol taking over Old Town Scottsdale tomorrow the scheduled Rickhouse Bourbon event will take the day off so those can attend the western celebration. The event returns the first Saturday in March.
