Barrel & Bushel to open with the Biggest Patio Party

A new downtown eatery will be celebrating its long anticipated opening January 22nd with a big party. The “Biggest Patio Party” goes from 3 – 7 p.m. when Barrel & Bushel opens at the corner of 2nd St. & Adams welcoming the neighborhood with an all-day happy hour and more.

“Barrel & Bushel welcomes locals as the newest neighborhood hangout,” said General Manager Danielle Klus. “There’s something for everyone, whether you’re a beer fan, cocktail aficionado or just looking for a great meal in a casual yet buzzy environment.”

Chef Chelsea Cummings menu offers American comfort food with her personal twist. Dishes such as 72 Hour Pork Belly, Waffles & Ribs and a Bloody Mary Burger should make this a popular eatery in downtown Phoenix. At the bar you’ll find 11 Arizona beers on tap along with creative craft cocktails including “Tell Your Friends”. The unique cocktail features basil infused gin with St. Germain and peach. Deep selections of bourbon, rye & whiskey will also be offered.

During the Biggest Patio Party guests will enjoy complimentary passed bites, happy hour pricing and more. Barrel & Bushel expects to attract not only locals but downtown visitors and convention goers with its laid back atmosphere. The restaurant will offer lunch and dinner along with late night fare.

Barrel & Bushel is at 122 N. 2nd St. Phoenix 85004 and is open daily from 11 a.m. – midnight with happy hour from 3:30- 6:30 p.m Monday – Friday. For more information check out their website.

The Americano, an Italian steakhouse coming to Scottsdale in early 2020

The owners of Pomo Pizzeria, Mora Italian and Meat the Ball have announced their newest restaurant that’s expected to open in early 2020. The Americano will be a contemporary Italian steakhouse offering European style personalized service and the finest meats, seafood and more.

The restaurant will feature an open kitchen concept with a wood fired grill for preparing steaks and seafood. Testani Design Group and LGE Design Build collaborated on the interior design of The Americano. Dark gray and light green colors will set the tone for the large dining room. Modern art, crescent shaped booths and butcher block tables will be eye catching and functional. Seating will also be available at the island bar, in the lounge and on the patio.

A world class team at The Americano

Pomo Restaurant Group has brought together an impressive team to run The Americano. Canadian born Executive Chef Matthew Taylor comes from Mora Italian and with his team will serve steaks from purebred Piedmontese cattle & American Wagyu beef, pasta & antipasti and Mediterranean seafood. The restaurant will also have a raw bar and caviar service.

“We are thrilled to introduce our carefully curated menu to guests,” says Executive Chef Matthew Taylor. “The Americano will bring the best of both worlds from Italy and America to provide some of the finest steaks, seafood and pasta that Arizona has to offer.”

Swiss born Paride Guerra will serve as General Manager and comes from the Hays-Adams Hotel In Washington D.C. Guerra has worked in restaurants and hotels around the world including South Beach, Beverly Hills, Switzerland and Australia.

Elya Coffman will be re-locating from south Florida to serve as Director of Service & Beverage. Coffman has previously worked with Philadelphia’s Starr Group & the Michael Mina Group.

An Italian and American wine list will be curated by Head Sommelier Nicholas Padua. The wine list will feature vintage bottles along with wines from boutique and iconic producers. Padua has worked as a lead sommelier here in Scottsdale for the Michael Mina Group and Four Seasons Resort.

The Americano will be at 17797 N. Scottsdale Rd. Scottsdale 85255. For information about the restaurant and hiring visit their website.

Cock N’ Tails to rock the Uptown Phoenix restaurant scene

The popular 7th Street strip is packed with restaurants, some have survived the ups & downs and some replaced now shuttered eateries. Come mid-January, Cock N’ Tails will be the newest restaurant in the Uptown neighborhood. Taking over what was once Joe’s Midnight Run then another forgotten restaurant Cock N’ Tails brings a chef driven modern brasserie with its rock music theme.

Ahwatukee native and owner Kurt Johnson didn’t just come up with theme but lived it as a musician in L.A. I spent seven years in the music scene in LA working the Sunset Strip bar scene and recording music at my own studio in North Hollywood. Those years were some of the most amazing times in my life, I grew so much and really honed my craft,” says Johnson.

Executive Chef and friend Donna Sites is creating a chef driven menu of classic American fare and late night bites. Sites comes from Phoenix’s Kuber Hotels where she opened and operated several outlets for over a decade. Her menu will feature steaks, seafood, chicken pot pie, burgers and her version of pate and bone marrow.

“While I was in the studio recording I started thinking about the idea of opening a bar and how cool it would be to model that bar after what I was seeing and experiencing in the music scene. I wanted it to look and feel like being in the studio. That’s what I’m hoping people will take away from their experience at Cock N’ Tails”.

Cock N’ Tails is at Seventh Street and Bethany Home Road, 6101 N Seventh Street. For hours and more information check the website.

Food festival favorite Hot Bamboo to open a restaurant in Chandler

If you frequent farmer’s markets and food festivals around Phoenix you’ve probably seen the Hot Bamboo booth.  Owner Anna Heibach has been serving bao, dumplings and rice bowls for 10 years to those willing to wait up to 30-45 minutes in line. She’s decided to open a store front selling her popular dishes in Chandler come early January 2020.

Dumplings

The Indonesian born and raised Heibach started selling Asian street food in 2008 when her career as an artist slowed down. Before coming to Arizona to teach art she was in the U.S. Army stationed in Germany after she graduated Kent State University with a degree in Art & Architecture. She started making pastries for farmer’s markets, as her popularity grew she remembered her childhood favorites of bao, dumplings and more. Hot Bamboo was born during this time.

Heibach and son Preston won’t stop the festivals but felt the need to provide customers with a full time opportunity to enjoy her food.

Hot Bamboo will highlight character bao at the new store front. Customers can have them filled with pork, teriyaki, chorizo or vegan style. Rice bowls will include pineapple teriyaki pork, coconut curry and more. Her popular dumplings will be served at the restaurant filled with chicken, pork and shrimp. Other specialty snacks will be served along with Thai iced tea, smoothies and more.

Hot Bamboo will be at 980 E Pecos Rd. Chandler, AZ 85226 and open Tuesday – Sunday, 11 a.m. – 8 p.m. For more info and to see about a opening date check out their website.

12 West Brewing to open taproom in downtown Mesa

Gilbert’s 12 West Brewing will ring in 2020 in style when it opens its new taproom on New Year’s Eve. Finding 12 West Main Street should be easy as it’s the name and address of the taproom in downtown Mesa. The former event venue is owned by 12 West founder and Mesa native Bryan McCormick.

“12 West Brewing Company is crafted for the community. We know the bond formed when sharing a pint or sipping a cocktail at the bar–people meet, converse and make memories surrounded by good friends, tasty food, and great beer. We want to be a community space, where our guests are on their own time,” says owner Bryan McCormick, who also owns 12 West Brewing at Barnone in Gilbert. “I always wanted to put a brewery in here,” he said. “I waited for the light rail to get built and for Mesa’s time to come.” That time is now, he said, with downtown Mesa ready for growth. The 19,000 sq ft building has undergone extensive renovations recently, and there are plans to develop the basement into a music venue in the near future.

Beer, cocktails & food at 12 West

12 West Brewing beers will be poured along with beers it collaborates on with other brewers. Classic cocktails will use spirits of local distillers Arizona Distilling Company and Grand Canyon Brewing & Distilling. Chef David Linville has created a menu with small plates, flatbreads and salads. Signature dishes include the Bretzel, a Bavarian pretzel made with beer cheese with 12 West’s Wheat Beer. The Katsu Chicken sandwich is a Japanese style of fried chicken topped with Asian slaw. Linville sources ingredients locally and every aspect of the menu is made in house from fresh, whole foods.

12 West Main Street will be open 11 a.m. – 10 p.m. Sun- Thurs. and 11 a.m. – midnight on Fri. and Sat.

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.