Stratta Lifestyle Kitchen to open in March from famed chef

James Beard award winning chef Alex Stratta is preparing to open his new healthy concept restaurant in Scottsdale early in 2020. When Stratta Lifestyle Kitchen opens it will serve dishes that he prepared to overcome colon cancer and lose over 100 pounds. Natural and seasonal whole foods will be on the menu with an emphasis on Mediterranean styled diet.

“My passions have always been found and developed in the kitchen,” says Stratta. “This new concept is so personal to me and I am thrilled to once again share my passions with our local and visiting diners who have come to expect, and deserve, an elevated yet wholesome meal in a quick-casual atmosphere.”

Healthy eating at Stratta Lifestyle Kitchen

The popular quick serve concept will let customers dine-in or take out, a departure for Stratta from his upscale dining days at The Phoenician and in Las Vegas. The menu will appeal to all diets and will include gluten-free, naturally dairy free and vegetarian dishes.  The menu will offer five sections including “To Share or Not to Share”, “Greens”, “Grains”, “Proteins” and “Sweets”.

“To Share or Not to Share” will include Vegetable and Potato Frittata, Baked Artichoke, Spinach and Goat Cheese Dip and more.

“Greens” include Beets and Apples with Arugula, goat cheese cracker, pistachios and balsamic crunch and more salad based dishes. “Grains” offers Vegetable Pistou Soup and Terra with wild mushrooms, green lentils, spinach, Brussel sprouts, asparagus and purple yams.

“Proteins” allows guests to choose from Alaskan Sterling Salmon, Free Range Chicken, Char-Grilled Strip Steak, Grilled King Trumpet Mushroom and more. “Proteins” can be customized with sauces including Moroccan Spice Tahini, Chimichurri and Balsamic Honey Vinaigrette.

Indulge in healthy desserts with “Sweets” including Goat Cheese and Honey Panna Cotta, Warm Walnut Date Cake and Pistachio Baklava.

Stratta Lifestyle Kitchen will be at 8260 N. Hayden Rd. Scottsdale.

PHX Beer Co. to open Brewery & Tap Room this week

Friday November 15th is when PHX Beer Co. will pour the first beer at their new brewery and tap room. Throughout the day there will be tours of the 15,000 square foot facility and first pour will be at 4 p.m. “We’re thrilled to be the newest addition to the great local craft beer industry,” said PHX Beer Co. Brewery Director, Adam Wojcik. “Our team has done a great job building a new and unique portfolio of beers we are incredibly proud of. We’re excited to share them with the community.”

The 20 barrel system will allow PHX Beer Co. to increase production its 12 beers it beers. The re-modeled tap room offers high and low tables, full bar and sliding barn doors will allow for private events. A garage door has been installed and when lifted it will give customers a behind the scenes look at the brewing process. Darts, shuffle board, Foosball and other games are available for guests to play.

The menu at Phx Beer Co. will include paninis, flatbreads and shareable plates including a meat & cheese plate and Morenci Ale Pretzel Bites. All 12 beers will be poured including Arizona Gold, Orange Grove IPA and the new seasonal Cranberry Oatmeal Stout. The brewer recently opened a Scottsdale restaurant that pours all 12 beers.

“We are incredibly proud of what we are creating here,” said Wojcik. “The last few months we have improved the space, added some delicious menu items and we are ready to share it with everyone.”

The Brewery & Tap Room will be open daily at 11 a.m. until 7 p.m. Mon – Fri and 6 p.m. Sat. & Sun. Phx Beer Co. Brewery & Tap Room is at 3002 E. Washington Phoenix 85034. For more information visit their website.

 

 

 

Upscale Mexican restaurant Toca Madera has opened.

A year and a half after I posted about it, the upscale Mexican restaurant Toca Madera has opened at Scottsdale Fashion Square. The Madera Group from West Hollywood is behind Toca Madera and its sister restaurants, the quick casual Tocaya Organica. Tocaya has two locations in the Phoenix area at Kierland Commons and next door to Toca.

Sashimi Mexicano

Co-founders Tosh Berman and Amrou Manaseer spared no expense at the 8,000 square foot Toca Madera. A lush courtyard with a retractable roof for patio dining leads to the dining room with the exhibition kitchen. Natural light from skylight breathes life onto the Ficus trees in the restaurants. A lounge with full bar is located off the courtyard serving signature margaritas and cocktails.

“At our Scottsdale location, we want guests to feel as though they’re stepping into another reality,” CEO Berman said. “From the sophisticated design to the theatrical spirit through which we serve food and beverage, every element has been precisely chosen to provide an unparalleled dining experience. The community has been incredibly supportive since opening Tocaya next door so we’re excited to introduce another one of our concepts to the area.”

Baja Rosa

Executive Chef Joseph Castillo comes to Toca Madera from the nearby Sushi Roku at the W Hotel. Castillo, a native of southern California goes from upscale sushi and Japanese food to an upscale Mexican cuisine. His culinary team creates signature dishes such as Enchiladas de Mole, Tiger Shrimp Tacos and Pescado de Dia (seafood of the day).

Dinner starts at 5 p.m., the lounge opens at 4 for happy hour and weekend brunch begins on November 9th. To view the menu and for more information check out https://www.tocamadera.com/

 

Dog Haus to open in Gilbert at SanTan Village in coming weeks

You’ll want to be sent to this Dog Haus but you’ll have to wait ’til it opens. The gourmet hot dog, sausage and burger concept announced it will open at SanTan Village this fall. Gilbert residents Andi and Damon Ott will be the franchisee’s bringing this Pasadena based craft casual concept to the east valley. The modern industrial designed restaurant will include a dog friendly patio, HD TVs and a beer garden. There is a Dog Haus at The Scottsdale Quarter, Yuma and a Phoenix location is in the works.

Guests can expect a full menu of hand-crafted sausages, Angus beef hamburgers, corn dogs, must have sides and shakes. The menu will also include plant-based proteins from Impossible Foods and Beyond Meat. All meats are hormone and antibiotic free and come served on King’s Hawaiian rolls. 24 craft beers will be on tap with an emphasis on locals beers and signature Haus Cocktails are created by Phil Wills seen on Bar Rescue.The restaurant is currently accepting applications for front and back of the house positions. Interested applicants can send a resume to santanvillage@doghaus.com

“We are excited to bring Dog Haus’ one-of-a-kind creations to Gilbert,” said Franchisee Andi Ott. “We have found the perfect location, so the next step is to hire an awesome team that shares our core values of serving great food, giving back and having a good time. We’re looking for people that are excited to work with the brand that’s continually raising the gold standard for hot dogs, sausages and burgers – creating ambassadors to help us introduce ‘The Absolute Würst’ to East Valley.”

Brat Haus Biergarten SantTan Village is at 2224 E. Williams Field Rd. Gilbert.

 

OEB Breakfast Co. to open first U.S. location in Scottsdale

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.

Photos courtesy of Liz Lastra at Evolve Marketing

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 chaunceylane@eatoeb.com

OEB Breakfast Co. is at 17757 N. Scottsdale Rd. (Scottsdale & Chauncey Lane) 85255. For updates about the opening and more information visit their website.

 

Commander Hamburger opens inside The Churchill

Chef Bernie Kantak and partner Andrew Fritz have stepped out of their comfort zone of full service restaurants to open their first casual concept, Commander Hamburger. The two own the critically acclaimed restaurants The Gladly in Phoenix and Citizen Public House in Scottsdale. The superhero inspired burger stand opened this week in downtown Phoenix’s The Churchill, an opened air shipping container food court.

Much like the pairs other restaurants and comic books Commander Hamburger should have a cult like following. Guests can expect hamburgers and chicken sandwiches on Noble Bread buns, fries, Danzeisen soft-serve ice cream and more. Fans of Kantak know of his famous Original Chopped Salad and they shouldn’t worry as he’s saved the day as it’s on the menu too. The atmosphere will be of the vintage comic style. Commander joins 9 other small businesses at The Churchill and the only one focusing on burgers.

“Let’s bring back memories of sitting in your best friends’ basement, trading cards, flipping through comics and watching old-school cartoons,” said Kantak, of the vibe at his latest endeavor. “Throw a great hamburger in that scene and we’re set.”

Commander Hamburger and The Churchill is at 901 N. 1st St. Phoenix 85004. For more information check out their website.

Castle Hot Springs re-opens with Harvest, serving crop driven cuisine

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.

Little Cay Latin Caribbean Kitchen opens today in Scottsdale

There’s new restaurant opening today at the intersection of Tatum and Shea Blvd. Little Cay Latin Caribbean Kitchen is the the first restaurant by Ben Sinion, former General Manager of The Wrigley Mansion.

The fast casual concept will transport you to Cuba, Puerto Rico, Jamaica and beyond with its classic and contemporary Caribbean and Latin dishes. A meat filled Cubano sandwich, Jerk Chicken, Mofongo( smashed plaintains, think guacamole) and vegan friendly dishes are among the authentic dishes. You can’t go the tropics without tropical cocktails or a cold beer, rum based sangria and more are available.

Little Cay Latin Caribbean Kitchen
Cubano sandwich. Photos by Debby Wolvos

It’s a laid-back concept,” said Sinon. “Guests can grab-n-go, dine in and it’s perfect food for a party.”

Stop in during opening weekend a get a FREE plantain appetizer. Choose from the Tostones, Marquitas De Platanos or Maduros.

Little Cay Latin Caribbean Kitchen is at 4912 E. Shea Blvd. #108 Scottsdale 85254. They’re open daily from 11 a.m. – 9 p.m. For more information and to see the menu check out their website.

 

DoH! central Phoenix’s newest donut shop opens today

With Phoenicians love for donuts one shouldn’t be surprised that there’s a new shop in central Phoenix. Opening this morning is DoH! on 16th St. just north of Bethany Home Rd. DoH! is connected to the recently opened Brat Haus as it’s from the same owner Dave Andrea.

“Opening the two concepts in the same location was intentional,” Andrea said. “Adding DōH! allows us to give the neighborhood a casual yet mouthwatering place to enjoy fresh doughnuts, New York style bagels and Arizona roasted coffee on their way to work or while enjoying weekend mornings on the expansive, dog friendly patio.”

The donuts are locally sourced along with with New York style bagels from New York Bagels & Bialys and cold brew from CULT Artisan Beverage Company. The cold brew, Wild Tonic Kombucha and Zardetto Prosecco are served on tap.

Looking to inject fun to the new concept “drunken” donuts are available for $1 extra. This allows adults to inject a “pipette” of specialty liquor to the favorite donut. A signature “Manmosa” is served combining 32 oz. of Weihenstephan Hefeweissbier beer with a splash of prosecco and orange juice.

“We’re catering to a community that’s looking to add a little diversity to their morning routine,” Andrea said. “This is a sweet stop for families looking for morning treats, friends looking to let loose on their weekend mornings and anyone in between.”

DoH! is open Wednesday through Friday from 7 a.m. to 1 p.m. and Saturday to Sunday from 8 a.m. to 2 p.m. The shop is located at 6025 N. 16th St. Visit their Facebook page for more information and updates.

Maple & Ash to open August 20th at the Scottsdale Waterfront

One of the most anticipated restaurant openings of 2019, Maple & Ash has announced an opening date of Tuesday August 20th. The restaurant will open at the Scottsdale Waterfront and will be the first location after the original in Chicago. Two star Michelin chef Danny Grant and partners opened the first restaurant in 2015, before that worked in Scottsdale.

“This has been an incredible journey, and we can’t wait to open our doors to the Scottsdale community,” said Chef Danny Grant. “It has been a dream of ours to come home to where I began my culinary career and show off the Maple & Ash experience.”

What to expect at Maple & Ash

Maple & Ash uses wood fired cooking and although they don’t use the word “Steakhouse” in the name it’s considered a modern take on a classic steakhouse. Local chef Sean Currid joins chef Grant to execute the menu that includes the famed “Fire Roasted Seafood Tower” and “I Don’t Give a F*K” (IDGAF). The two chefs met when they worked together at Elements Restaurant at Sanctuary Resort & Spa on Camelback.

Guest will enjoy a world class selection of dry aged beef and fresh seafood. The IDGAF is Grant’s take on a chef’s menu and he thinks is the best choice from the menu. No mention of what’s included with the IDGAF so you’ll have to leave it up to chefs Currid and Grant. Currid boasts an impressive resume having worked around town at Michael’s at the Citadel, Zuzu at the Hotel Valley Ho and Mary Elaine’s at The Phoenician.

Sommelier Jason Caballero curates a wine list from around the world that won’t be your traditional steakhouse wine list. Caballero comes to Maple & Ash from Bourbon Steak at The Fairmont Scottsdale Princess.

The centerpiece of the 10,000 plus square foot restaurant will be the 14 foot wood burning hearth. It will be surrounded by the dining room and lounge along with an outdoor patio and private dining rooms.

Maple & Ash will be open daily at 5 p.m. until 10 p.m. Sun. – Thurs. and until 11 p.m. on Fri. and Sat. The restaurant is at 7135 E. Camelback Rd #130 Scottsdale 85251. For more information visit their website.