Sips & Bites: News from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Miracle Mile Deli celebrates National Sandwich Month

Starting Monday August 1st the central Phoenix deli is serving up a weekly sandwich special for only $12. 8/1-8/6 – Corned Beef Sandwich 8/8-8/13 – Brisket Sandwich 8/15-8/20 – Combo (Pastrami & Corned Beef) 8/22-8/27 – The Straw. Each sandwich comes with a choice of sides and a dill pickle spear.

Phoenix City Grille offers exclusive Caymus Vineyards tasting event

Wednesday August 3rd join the vineyard’s Arizona Market Manager Stephanie Martindale for a tasting of five wines. Enjoy sipping on Emmolo Sparkling, Mer Soleil Reserve Chardonnay, Sea Sun Pinot Noir, The Walking Fool Red Blend and Bonanza Cabernet Sauvignon. Wines tasted during the event will be available for purchase with limited seating costing $25 ++ per person. Reservations can be made by contacting Britinee Reed at 602-510-7170 or privatedining@phoenixcitygrille.com

Hearth ’61 welcomes Chef Eugenia Theodosopoulos

The Chef and owner of Essence Bakery Cafe in Arcadia will be the guest chef at the restaurant’s Sunday Supper Club in August. The four-course dinner is set for August 14th at 6 p.m. and is paired with wine. Seats are $189++ per person and can be reserved here.

Sardinia’s food featured at Queen Creek Olive Mill’s dinner

The Italian region’s flavors and foods will be on prepared for August’s Tavalo dinner. Thursday August 18th from 6:30 -9:30 p.m. guests will dine on a 6-course’s with optional wine pairings. Much of the ingredients are locally sourced including from Golden Rule Dairy in Elfrida. Dinner is $124.99 per person and wine pairings are an additional $39.99. Reservations can be made here.

Caffe Vita opens tomorrow with FREE oat milk lattes.

The Seattle based coffee roaster opens its first Arizona location in the former Easley’s Fun Shop at 5th Ave. & McDowell Rd. Lattes will be available from 7 a.m. – 6p.m. Read more about the opening and more here.

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.

Sips & Bites: News from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Corn Roast event at Queen Creek Olive Mill

Next Friday July 22nd those who love corn can feast on a corn curated menu prepared by Del Piero Kitchen and Di Olivia Bistro & Bar. BBQ Chicken & Roasted Corn Pizza, Fresh Corn Carbonara, Pulled Pork with Corn Salad and more will be available for purchase. Locally grown corn on the cob from Rousseau Farms will also be available along with live music and games. The fun starts at 3 p.m. and admission is free.

Eat Up Drive In now offers catering

Whether it’s a office party or family gathering the Arcadia fast casual restaurant offers menus for all tastes. Entrees, boxed lunches, salads, sides and desserts can be accommodated. Gluten-free, vegan and vegetarian options are also available. To order 602-441-4750.

Start the weekend early at Koibito Poke

Visit the Scottsdale Waterfront location on Thursday July 21st & 28th from 6 – 9 p.m. for $4 draft beers or $3 drafts with the purchase of a bowl. Happy hour is extended all night for $5 wine, sake & cider and $3 seltzers.

Maui Pasta serving Aloha Hawaiian Plates

What started as a virtual menu in December 2020 is now a second menu at the Gainey Ranch restaurant. Know for house made pasta, the Aloha menu became so popular they started serving it in the restaurant. Plate lunches including Loco Moco, Hawaiian BBQ, Kalua Pulled Pork and more come with a side of rice, macaroni salad or a green salad.

Organ Stop Pizza celebrates 50th anniversary

The Mesa restaurant that features live pipe organ entertainment with a side of pizza reaches a milestone this year. Every year over 300,000 diners visit the dinner only restaurant for fun and food from with a variety of tunes from the “Mighty Wurlitzer”. “Every visit to Organ Stop Pizza is unique with patrons hand picking the songs via request,” says co-owner Jack Barz. “By the end of the night, an eclectic mix of music is enjoyed by audience members ranging in age from two to 102.”

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment

Sips & Bites: News from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Angry Crab Shack to donate to veterans in July

All 15 Arizona locations will donate $.25 from every dine-in guest to Arizona Housing Coalition’s Arizona Veterans StandDown Alliance. Their goal is to raise $75,000 during their 6th annual “You Dine, We Donate” campaign until July 31st. Guests can also purchase merchandise with a portion of the proceeds donated as well.

Throwback Tiki Tuesday party at Liberty Station Tavern

The DC Ranch restaurant is hosting the tropical party on Tuesday July 12th from 5-9 p.m. Special guest bartenders will be Garrit Guthrie and Kyla Hein will be mixing up refreshing tropical cocktails.

$1 Monsoon IPA when it rains at PHX Beer Co.

Until the end of September the Scottsdale and Phoenix locations celebrate monsoon season when a measurable amount of rain falls at Sky Harbor Airport. Your first pint of the locally brewed IPA is only a buck.

Make the drive to Queen Creek Olive Mill and save $10

The rising gas prices may be putting the brakes on driving to your favorite local retailer. Those driving out to the East Valley on Saturdays and Sundays can save $10 on purchases the Mill’s branded products of $50 or more. Extra virgin olive oils, spices, sauces and more are available for purchase.

Macayo’s opens newest restaurant in Chandler

Las Tiendas Village is where the locally owned restaurant has opened its doors for lunch, dinner and happy hour. Indoor and outdoor dining is available at the popular retail center at Alma School & Queen Creek Rds. which also welcomed Lou Malnati’s in May.

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.

Sips & Bites: News you can use from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Myke’s Pizza debuting new seasonal vegetable pizza series

The popular downtown Mesa pizza joint continues to support local farmers using fresh vegetables for his innovative pizzas, the first is this week’s Kale & Golden Raisin Pizza. Using baby kale from Steadfast Farms, Myke tops it with mozzarella & Idiazabal cheese, charred lemon relish and golden raisins. The new pizza is $17 and he expects kale to be available until July.

Mountain Shadows Resort introduces new Library Teapot

The Paradise Valley resort added tea to its Library Coffee Cart that launched last year. Teas are from local tea company Teaspressa and will be available all year long. Locals and guests are invited to enjoy coffee, tea and creative coffee drinks in The Living Room every Friday- Sunday from 8 a.m. – 2 p.m. and all drinks are $7.

Macayo’s Mexican Food launches new cocktail menu

Jason Asher & Mat Snapp of Barter & Shake helped to curate 7 new cocktails available at all Phoenix area locations. Several are made with ready to drink low calorie hard seltzers. New to the menu are the Guava Colada Myer’s Platinum Rum, house made sweet and sour, pineapple juice coconut and guava with a Myer’s Dark Rum float. Ranch Water — made with Corazon Blanco, house made sweet and sour and pineapple topped with Cherry Lime Chiller Spiked Ice. Red Sangria featuring house red blend, Gran Gala Orange Liqueur, Fireball Cinnamon Whisky, house made sweet and sour, lime juice, orange juice and blackberry.

Angry Crab Shack adds meat to the menu

The seafood restaurant recently added 4 all beef dishes to the menu for a limited time. Surf & Turf includes a 8 oz. filet & lobster tail, corn on the cob, potatoes and butter for $38. A Steak Sandwich, Steak Bowl and Steak Salad were also added for $19 each. All locations prepare the beef medium to medium well.

Grand Canyon Brewing + Distilling investing over $1,000,000 in expansion.

Owner John Peasley expects to start construction any day on an additional 12,500 square feet at his flagship Williams brewery and distillery. Once completed over the summer new equipment including 5 fermenters, one large tank and a keg washer & filler will be housed for the brewery. The distillery will add four 1,000 gallon pot stills and a coffee bean roaster.

Currently combined in one building the distillery will move to the rickhouse where the whiskey is stored and aged in barrels. Production in the distillery will grow by 600% with the new stills and the new brewery equipment will let Peasley increase production of the popular Prickly Pear Wheat beer and other beers.

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.

Sips & Bites: News you can use from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

New menus debut at Zuzu

The signature restaurant at Old Town Scottsdale’s Hotel Valley Ho recently debuted the new menu from Executive Chef Russel LaCasce. Hotel guests and locals can choose from a Steak & Potato Skillet, Strawberry Crème Brûlée French Toast, the Hot Hot Chicken Sammie and more on the everyday brunch menu.

The dinner menu now includes Grilled Portuguese Octopus, a Slow Braised Pork Shank, Pan-Seared Diver Scallops and more. Save room for the Blood Orange Panna Cotta, Double Dark Chocolate Cake and other desserts from new Pastry Chef Maria Arenas. Reserve your table by calling 480-421-7997.

3rd Tuesday Dinner next week at Romeo’s Euro Cafe

The popular cafe in downtown Gilbert still has seats left for its monthly dinner on Tuesday, April 19th. The three course dinner is paired with wines from around the world to complement each dish chosen by his staff. The dinner starts at 6:30 p.m. and reservations can be made by calling 480-962-4224.

Eat Up Drive In celebrates its 1st anniversary

Starting Monday, April 18th through Sunday, April 24th the Arcadia restaurant will be serving up iced teas, lemonades, including their new seasonal cucumber lime lemonade, French fries and their famous gluten-free chocolate chip cookies, all for just one dollar each.

After a 2 year hiatus Foodstock is back next weekend

Over 55 food trucks will be heading back to the Peoria Sports Complex for the return of Arizona’s favorite food truck festival. The family friendly event is next Saturday, April 23rd from 4-10 p.m. Admission is $5 with children under 12 getting in for free. The event is a collaboration between Get Local Arizona Events and Peoria Diamond Club with all the proceeds from the gate going to feed hungry children in the west valley.

Huss Brewpub ready to open at Phoenix Convention Center

It’s been a long 2 plus years that I wrote about the local brewery opening in downtown Phoenix and a longer four years of planning for co-owners Jeff and Leah Huss. It’s about to pay off next Wednesday, April 20th on Monroe St. between 2nd and 3rd St. on the Convention Center’s north facade.

As part of the celebration one lucky winner will win a “Season Table at the Brewpub”. The winner and 3 guests will enjoy a table for 24 games with the reservation guaranteeing them a table during busy times. The winner will be announced on Monday, April 18th on social media in time for the Phoenix Suns playoff rally.

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.

Pyro to be first restaurant at The Grove

The intersection at 44th St. & Camelback Rd. has always been one of the busiest in Phoenix and will get even busier when the mixed-used development The Grove opens later this year. The first restaurant to announce it will open there will be the Japanese bistro Pyro from Omaha-based Flagship Restaurant Group.

“The Flagship Restaurant Group team and I are very excited to bring Pyro to The Grove,” said Nick Hogan, CEO and co-founder of Flagship Restaurant Group. “We felt that it was the right time to bring our brand-new concept to this location, as there is much development taking place in-market and residents and travelers in Phoenix are always looking for the right mix of creativity coupled with responsibly-sourced fare. Everything we serve our guests is fully transparent, from the farms the vegetables come from to the areas where each of our fish is sourced. We are looking forward to another new chapter in the city.”

Flagship’s other concepts in Phoenix are Châm Pang Lanes, Palma and Ghost Donkey in the Roosevelt Row Arts District.

What to expect at Pyro

When opened Pyro will be 4,200 square feet including large outdoor patio with an open hearth and full bar. The restaurant uses an open flame for cooking sustainably sourced seafood and proteins. The fire will give each dish its own unique layers of flavor and texture. The cocktail bar will offer classic and signature cocktails from a wide variety of spirits and wine.

“The Grove is dedicated to bringing innovative and exclusive dining options to the Valley with a sophisticated flair,” said Mike Ebert, managing partner at RED Development. “Pyro is setting the standard for the caliber of culinary offerings we’ll be welcoming at The Grove, we couldn’t be more honored to announce an original concept as the first restaurant to call it home.”

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment

Cory Oppold to Course it out later this year

Chef Cory Oppold has been working on his restaurant concept since 2016 and if all goes as planned Fall of 2022 Course will become a reality. Serving dinner, Course will be a hyper-seasonal 5 and 8-9 course dining experience changing menus every two to three months. There will be cocktail program but his focus will be on wine pairings to compliment his cooking.

“This has been a long process for me and almost an obsession to make it work. The pandemic was actually what kind of kick started Course. During the shutdown I started a smaller company called “Simmer Down”. The menu was driven to be extremely easy for the guest to make as most or part of the meal was pre-made but sealed in Cryovaced pouches for easy heat up and clean up. More importantly it was designed to be safe alternative at that time of the pandemic for delicious food that was easily delivered to the public”.

The cooking philosophy of Cory Oppold

Cory studied at the Scottsdale Culinary Institute and built his reputation as Executive Chef at Atlas Bistro. He credits other valley restaurants including Binkley’s, Tarbell’s and Different Pointe of View as shaping his cooking philosophy. It wasn’t until he started teaching at Le Cordon Bleu that his philosophy made sense. “In order to teach you have to research and learn for yourself. This was the time period in my life that I really started to understand my approach to food.”

His philosophy is vegetable driven and believes Mother Nature is the “greatest menu writer”. “I approach each ingredient as to take as much care of it as possible. There is no ranking system in ingredients importance – The carrot is just as important as the caviar or lobster tail. I try to create the complexity of a dish from multiple simplistic items allowing each component of a dish to be pure and a direct representation of itself.”

Until Course is ready to open he will continue his in-home dining where he prepares 6-7 course meals. Cory loves the intimacy of cooking for people in their homes but the menu’s lack consistency so he felt a brick and mortar restaurant was needed. Course will be in the “Restaurant District” of East Shea Village on Shea Blvd. just east of Scottsdale Rd. For more information and to book Cory Oppold for an in home dining experience visit his website.

Chesapeake Bay Seafood Bistro lets guests BYO beer & wine

The popular Ahwatukee seafood restaurant, Chesapeake Bay Seafood Bistro now lets guests bring in their own beer and wine to enjoy with lunch or dinner. The restaurant opened in June 2021 and caught on quickly with locals for its friendly service, selection of fresh seafood and reasonable prices.

Owners James and Yolanda Brown are no strangers to seafood having lived in Virginia before moving to San Diego for 30 years. They’re happy to have guests be able to bring in beer or wine during the hours of 12 -10 p.m. Corkage fees of $10 per 750 ml bottle of wine, $5 per 375 ml and $1 per can of beer offset the cost of glassware & labor and help keep food prices low.

“This allows our guests who would like to pair drinks with their food to have a gourmet experience at a fraction of the price of a fine dining restaurant,” Yolanda said. “We invite everyone to let us know which combinations work best so we can share suggestions with others.”

Since opening they’ve received a great review from the Arizona Republic dining critic Andi Berlin and in January their blue crabs landed on Phoenix Magazine’s 101 Best Dishes list. Daily seafood dishes run between $4.50 for tacos up to about $20 for plates for sandwiches, tacos, salads and plates. “Off the Grill” selections can be seasoned with Old Bay, garlic herb butter, teriyaki, lemon pepper and others. “Out of the fryer” dishes come seasoned with a light cornmeal batter. Side dishes include hush puppies, house-made Old Bay chips, corn on the cob, fried zucchini and more. They have live blue crabs flown in daily from Maryland during the season.

Chesapeake Bay Seafood Bistro is at 5033 E. Elliot Rd. Phoenix 85044 and is open Tuesday- Thursday from 11 a.m. – 7 p.m. and Friday & Saturday from 11 a.m. – 8 p.m. For more information check out their website.

 

 

Sips & Bites: News you can use from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Z’ Tejas launches new Winter seasonal menu

The southwestern restaurant’s Executive Chef Diego Bolanos launched his new seasonal menu this week at at their Scottsdale and Chandler restaurants. 8 dishes were added and include Roasted Butternut Squash Soup, Chipolte Short Ribs, Achiote Shrimp Alfredo Pasta and Ginger Apple Cheesecake with a house made churro.

AZ Liquids offers $2 drinks all week for National Green Juice Day 1/26

The online retailer of cold pressed juices celebrates the week of January 24th- 31st. Order 1 drink at regular price and get another cold pressed juice for $2. Choose from Greens 01, Greens 02, Eat Green Machine or Eat Greens Phx. The discount will be applied to one green drink. To order and see ingredients of each visit their website.

Cala at Senna House is now open

The newest restaurant on the Scottsdale scene opened its door to the public this week. An all star cast of local food and beverage personnel are in charge of the Mediterranean inspired cuisine.

La Canasta Mexican Foods celebrates 60 years of Arizona’s best tortillas

The maker of My Nana’s Best Tasting Tortilla Chips started in 1962 by Richard & Carmen Abril and today makes 2.5 million chips daily. The Phoenix based company is run by Josie Ippolito, daughter of the founders and the chips can be found throughout Arizona and western states, The company is known not only for its chips but also for being a successful Hispanic and women owned business.

Sedona chef releases second cook book

Chef and restaurant owner Lisa Dahl releases her second cookbook, “A Romance with Food” on February 1st. The cookbook features 91 recipes and over 150 photos of Latin fusion dishes from her restaurant, Mariposa. Dahl owns 5 restaurants in Sedona and the cookbook offers recipes from salads to main dishes to desserts. Follow this link to pre-order your copy.

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.

Cala to open with all-star culinary team led by Beau MacMillan

When the Cala restaurant opens next week at the new Senna House hotel in Scottsdale it will have an all-star cast running the food, wine & cocktail programs. Celebrity chef and Food Network star Beau MacMillan serves as Culinary Director with Executive Chef Peter McQuaid Jr. returning to Phoenix to from Las Vegas where he opened Money, Baby! at the Virgin Hotels Las Vegas.

Also returning to Phoenix from Las Vegas is Clint “Spotty” Spotleson who will oversee the restaurants cocktail program and just this weekend David Johnson announced he’s coming on board as the restaurants Sommelier and Wine Director. Johnson was last at Octotillo Restaurant in central Phoenix as General Manager and both are long time staples on the valley’s cocktail and wine scene.

What to expect at Cala

Once opened Cala will serve Mediterranean dishes inspired by the cuisine of Spain, Italy, Morocco and other seaside countries. Envision handmade pastas, fresh cheeses & breads, locally grown vegetables and fresh seafood in a relaxed atmosphere. The simple, healthy and flavorful dishes will emphasize the seasonal ingredients of the coastal regions.

“Cala is a place that guests will find themselves not wanting to leave; it’s vibrant with great energy creating an immersive environment with an experience that offers something for everyone,” said MacMillan. “We’ve intentionally created a modern establishment with a perfectly curated vibe and approachable food that is incredibly cared for alongside unforgettable cocktails.”

Macmillan will continue at Sanctuary Camelback Mountain where he was recently named Culinary Advisor and McQuaid Jr. will be overseeing the day to day operations at Cala. It’s not the first time the two have worked together as McQuaid Jr. worked with MacMillan at Sanctuary and considers him a mentor. You can hear McQuaid Jr. tell his story and his relationship with MacMillan on Episode 42 of The Podcast.

Senna House opened last month in Scottsdale’s Entertainment District on the spot that used to house the legendary Don & Charlie’s Restaurant and is paid tribute too with a montage of sports memorabilia in the hotel’s lobby. Cala is owned by local restaurant & hospitality group Clive Collective which also owns Money, Baby! in Las Vegas. MacMillan also oversees the culinary program at Money, Baby! and is Clive Collective’s Director of Culinary Operations. Cala and Senna House is at 7501 E. Camelback Rd. Scottsdale 85251 and reservations can be made at their website.

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