Catalyst Crafted Ales rolls out new food menu

Tempe’s Catalyst Crafted Ales has been brewing beers for almost a year and now is releasing a new menu full of new dishes. Some may find the wings, tacos, burgers and more may have a familiar taste as executive Chef Anthony Apolinar has added this new project to his responsibilities at Keeler Hospitality Group. At KHG for over 6 years working in the group’s north Scottsdale restaurants Liberty Station Tavern (DC Ranch & Terravita) and Keeler’s Steakhouse in Carefree Apoloinar knows how to cook in busy environment while mentoring and managing back of the house team members with the goal of guests enjoying their experiences.

KHG got involved last year when CEO & Founder Matt Keeler also took on the role Director of Operations at Catalyst.

“The menu will have a southwestern flare meets traditional brewpub fare vibe. Everything on the menu will pair perfectly with one or more Catalyst beers. Our staff will be ready to make pairing recommendations. I hope everyone will stop by and try the new menu,” said Chef Apolinar.

The now full-service restaurant will also have weekend brunch with French Toast, chilaquiles, breakfast burritos and more.

1 year anniversary at Catalyst Crafted Ales

February 1st marks the first anniversary of Catalyst Crafted Ales and a festive day and night is planned. Guests will enjoy live music, games, food and the release of a new beer, Luppolo Blanc Grape IPA.

“I’m excited to celebrate one year of success in Tempe and look forward to many more to come. The beer community has been extremely supportive of our innovative brewing style, I can’t wait to start pairing our beers with the new food menu, Will Walthereson, head brewer, Catalyst Crafted Ales. For more information and to view the new menu visit their website. 

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Fish fry pop-up at Chula Seafood’s “Rosie” location

Saturday 1/11 at 11 a.m. at the south Scottsdale location a.k.a “Rosie” is hosting a fried fish pop-up that includes Chula Seafood Alaskan cod, fish n chips, crispy cod tacos and more.

Hot Pastrami & Pie Week returns to Miracle Mile Deli

From Monday, 1/13- Saturday 1/18 guests can take advantage of a deal at the Central Phoenix deli. Choose from a Pastrami, New Yorker, Straw or Combo sandwich, a side of fries & a pickle and slice of pie for only $19.49.

OverEasy kicks off 2025 with new seasonal dishes

The breakfast and lunch spot with 16 locations throughout Arizona starts the year with two new sweet & savory dishes and a latte. Available for dine-in, take-out or delivery the new menu items are…..

  • Red Chile Tostadas – Two crispy corn tortillas, carnitas, feta cheese, onions, black beans, crema, smothered in red chile sauce served with a sunny side up egg
  • Cannoli French Toast – Sweet cannoli cream, cinnamon swirl bread, cannoli streusel, orange zest
  • Caramel Cold Brew Latte $6.49 (Spike It +$3) – Press Cold Brew, cream, house made caramel sauce, whipped cream

Macayo’s closing Tempe location to open a new one nearby

The Mexican restaurant and cantina is closing their location at Rural Rd. & Loop 202 as its lease expires at the end of January. Fear not Mexican food fans, their new location will be just down the road closer to ASU in The Cornerstone on the southeast corner of Rural & University. Expected to open in mid-February it will be more convenient for ASU students & the community and have an outdoor patio.

The restaurant is hiring front and back of the house team members at a hiring fair with on-site interviews on Monday 1/13 until Wednesday 1/15. For more information visit their website.

Buy 1 Get 1 at 1/2 price Taco Tuesday at Ghost Street Asian Taqueria

The virtual kitchen inside Scottsdale’s Ling & Louie’s Asian Bar & Grill offers this weekly deal at their website or through their app when you use promo code TACOTUESDAY at checkout.

 

 

 

 

The Spaghetti Shack looking to expand its pasta to-go concept

Started by five lifelong friends in Tempe, The Spaghetti Shack is looking to grow beyond its Tempe and Pinetop-Lakeside locations in 2025. The community focused concept is seeking like minded entrepreneurs with its new franchising program to help serve up its classic Italian American comfort food. Its become a local favorite at both locations with it’s simple crowd-pleasing menu of customizable pastas, meatballs, garlic bread and more.

“We built this business with the same love and energy we’ve shared as lifelong friends,” said Joey Palomarez, President. “Franchising was the natural next step. We want to empower owner-operators who share our values to bring affordable, community-focused dining to their neighborhoods.”

Growing through franchising at The Spaghetti Shack

Potential owner-operators looking to join the Shack family should have a passion for community, culture and collaboration. The Spaghetti Shack model is approachable, inclusive and with a low start-up costs and a proven system is a great opportunity for first-time business owners looking to get into the restaurant industry. A solid foundation and on-going support provide franchisees the necessary tool for collaborating and success.

At The Spaghetti Shack it’s not just about great food, it’s also about giving back to the community and having a lasting impact. Partnerships with Donate Life, Million Dollar Teacher Project and their annual Shacktacular fundraiser, Palomarez and The Spaghetti Shack have proven their commitment to the community and culture and their mission will continue with franchisees.

“We want to be more than just a pasta place,” says Palomarez. “Our goal is to feed families, cater to sports teams, and create spaces where people feel connected to their communities. Every Shack will reflect that mission.” For more information about The Spaghetti Shack and this unique opportunity visit their website.

 

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Skysill Rooftop Ski Chalet pop-up at Westin Tempe

This is the last weekend for beautiful views of the valley while enjoying festive holiday cocktails and seasonal treats (fondue, gingerbread cookies and macaroons) at the downtown Tempe rooftop bar. $29 gets you a reservation, cider and cake pop with the 360-degree view. Friday and Saturday are 21+ and Sunday is open to all ages and guests are invited to bring an unopened new toy for Toys for Tots. For information and menus for about holiday and NYE dining at their signature restaurant Terra, visit their website. Reservations for the Skysill pop-up can be made at OpenTable.

Rusty Spur Saloon takes money off the wall for charity

The country western bar in Old Town Scottsdale known for its walls full of dollars started a tradition every December by removing the bills and donating them to the Phoenix Children’s Foundation. This year they received $6,000 ($5,742 from wall, $248 from owner POV Foods) topping last year’s collection of $5,000. “These dollar bills symbolize not only the memories made here but also the potential to make a difference in our community,” said Janeth Moore, operations manager of Rusty Spur Saloon.

Flour & Thyme is now open for dinner and lunch is coming next week

Good news, Chef Ivan Jacobo’s new restaurant in downtown Phoenix is now open for dinner and starting Thursday, December 26th will start lunch service. F & T is in Jacobo’s former fine dining restaurant Anhelo Restaurant that is relocating to Scottsdale and is expected to open in early 2025. On the menu is handmade pastas, a short rib blend burger, veal tomahawk, duck breast, seafood and more. Lunch is served fro 11 a.m. – 3 p.m. and dinner service begins at 5 p.m.

 

Harry Potter inspired pizza and beer collaboration at Spinato’s

Spinato’s Pizzeria & Family Kitchen is ending 2024 with the last of its collaboration with Steve Larson a.k.a The Wizard of Za with its Rose Au Gratin Pizza available at all locations until December 31st. The Harry Potter inspired pizza was co-created with Jaime Spinato the restaurant’s director of community outreach and brand manager. Like its other collaborations, a local brewer is chosen to create a special beer for the occasion and Phoenix’s Roses By The Stairs brewery created a Belgian style witbier, The Witty Wizard.

Jaime, who embodies the spirit of a true Ravenclaw says “We had a lot of fun creating this pizza, and I’m grateful for Steve’s guidance as we experimented with different ingredients,”. “The rosemary-dressed potatoes lend a savory elegance to the pizza and the delicate borage blossom flowers add a visual and culinary flourish. We added a sprinkle of edible blue glitter to give the dish a magical, almost otherworldly charm.”

The pizza features an Alfredo base with layered sliced potatoes dressed in olive oil and rosemary, garlic, caramelized onions, ricotta cheese, mozzarella, edible borage flower blossoms and it is topped with a sprinkle of edible blue glitter. The Witty Wizard offers hints of lemon, grapefruit, and thyme. The witbier captures a touch of magical whimsy with its enchanting blend of flavors. The zesty lemon and grapefruit bring a burst of sunshine, while the aromatic thyme adds a hint of herbal charm.

The Rose Au Gratin is $11.75 for a personal pizza and $29.75 for a large. A 16 oz. can of The Witty Wizard is $8 and is only available at the restaurant. Local artist Aaron Thomason created the harry Potter like design for the can. For more information visit the pizzeria’s website.

 

ASU’s Cameron Skattebo signs NIL deal with Burrito Express

Now that college athletes can get paid for their name, image and likeness (NIL), Arizona State University running back Cameron Skattebo has signed a deal with locally owned Burrito Express. Brothers Angel and Mark Marin co-own Burrito Express and are ASU alumni presented Skattebo with his first NIL deal. He has since turned down other lucrative offers since signing with Burrito Express.

“We are extremely excited to work with Cam and offer him his first NIL deal,” said Angel. “And we’re humbled by the fact that despite other companies’ best efforts to lure him away from our contract, he has chosen to remain loyal to the Burrito Express family.”

ASU running back Cameron Skattebo

This isn’t the first NIL deal for the community minded Marin brothers who have long supported local sports and will continue to collaborate with ASU athletes. In its 30 years Burrito Express has provided thousands of free burritos to high school sports programs throughout the valley.

With the signing of Cameron Skattebo comes a signature burrito available at all 7 Burrito Express locations. The Boo-ritto is a hearty combination of chicken, beans, cheese, potatoes, tomatoes, onions, sour cream, guacamole and rice for $11.88. To find a Boo-ritto near you or see about their community involvement visit their website.

 

 

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Weekend brunch now available at Catalyst Crafted Ales

The Tempe brewery continues its collaboration with S.A.L.T (Sea and Land Tacos) for brunch on Saturday’s and Sunday’s from 10 a.m. – 2 p.m. During brunch Catalayst’s Mimosa seltzers for only $7 and red sangria is $5. Brunch specials by S.A.L.T include…

Green or Red Chilaquiles with cheese and refried pinto beans, $13

Additions include egg for .99 cents; shrimp for $4; or chicken, asada, discada or pork for $3 each

Pozole with diced pork and hominy, topped with cabbage and radish, $11

Birria served with three corn tortillas, $13

Quesabirria — three corn quesabirria served with four ounces of birria broth, $13

Bk Burritos, $11 each- Egg and chorizo, Egg, potato and bacon, Egg, potato and chorizo OR Egg and bacon.

Drinks specials all day Sunday and after 5 p.m. for Monday Night Football include.

$5 32 oz. Beer, including A13, Festbier, Positive Visualization and Ultimo Hombre, $5 12 oz. Seltzers, all flavors and$1 Seltzer Jello Shots.

New coffee menu at The Montauk

Need you daily cup of go-go juice well the downtown Scottsdale bar and restaurant has 7 new coffee drinks available until 3 p.m. daily. The beans are roasted locally from Passport Coffee and from Thursday – Sunday a rotating selection of seasonal pastries are available.

Coffee Menu includes:

Latte – Hot or Iced $6, Americano $5, Drip Coffee $3.50, Cold Brew $4.00

Specialty Lattes (hot or iced): $7

Maple Rose Latte, Lavender Vanilla Latte, Coconut Brown Sugar Latte

Extras:

Milk Substitutions ($1) – Oat, Almond, Soy, Half & Half, Syrup Add-Ons (.75) – Dark Chocolate Sauce (Sugar-free available), Lavender, Rose, Coconut, Vanilla (Sugar-free available), Caramel

**Each beverage comes with a double shot, for an additional double shot – $2.50

New seasonal menu at Grimaldi’s Pizzeria

Four new dishes have debuted on the “Fall Flavors” menu at all 6 Phoenix area locations in Scottsdale, Peoria, Chandler and Gilbert locations until December 2nd. The dishes offer seasonal ingredients including apples, pumpkin, cinnamon and more. All four dishes are available for dine-in or take-out.

Italian Blu Salad: Romaine lettuce, cucumbers, and red onions tossed with blue cheese dressing and topped with sliced cherry tomatoes, crispy pepperoni and Gorgonzola.

 Buffalo Chicken Pizza: Fire-braised chicken breast, Sweet Baby Ray’s Hot Sauce, mozzarella, Gorgonzola crumbles and celery.

Pumpkin Cheesecake: Pumpkin cheesecake with a cinnamon sugar cookie crust. Topped with whipped cream and garnished with caramel sauce.

 Caramel Apple Cheesecake: Caramel and diced green apple cheesecake with a cinnamon sugar cookie crust, garnished with caramel and whipped cream.

Aioli Gourmet Burgers owner wins Golden Ticket

Last weekend Chef/Owner Tommy D’Ambrosio competed at the Barrett-Jackson Auto Auction and won a Golden Ticket to November’s World Food Championship’s Southwest Chef Showdown for his Lobster Quadratini. The pyramid-stuffed pasta is made with Pernod Beurre Blanc, Fennel Fronds, Roasted Chantarelle Mushrooms, Blistered Cherry Tomatoes, and Chili Oil. “I’m excited to have this opportunity to return to the World Food Championships in November, I can’t wait to win it all,” said Chef Tommy.

Los Sombreros to celebrate its 30th anniversary

The Scottsdale location will host a 3-day celebration starting next Friday, October 25th. Guests can expect discounts, entertainment, food specials, giveaways and more.

 

Prince Street Pizza coming to Mill Ave. in 2025

Tempe’s CenterPoint’s owners Wexford Developments has announced that the popular Sicilian and Neapolitan pizza concept Prince Street Pizza will be take over the spot vacated by Jimmy John’s in early 2025. Founded by Lorenzo Hidalgo, Tempe is the first Arizona location to go with locations in NYC, LA, Miami, Toronto Las Vegas, Costa Mesa and others.

“Bringing Prince Street Pizza to Mill Ave is a thrilling opportunity for us. We’re excited to share our New York-style slices and Sicilian squares with a new community that’s full of energy and enthusiasm.  We can’t wait for locals and visitors alike to experience the unique flavors and vibe that have made Prince St. Pizza a staple in NYC,” said Prince Street Pizza Owner Lawrence Longo.

Once opened the walk-up slice shop will serve a selection pizza pies, slices in different sizes including its “Prince Perfection Pie”. It will also join other restaurants in the next year at CenterPoint including a new high-end restaurant and cocktail concept from the owners of Wren & Wolf and Pedal Haus Brewing owner Julian Wright who announced a new cocktail concept.

“Prince Street Pizza is one of the fastest growing pizza companies in the country right now.  The pizza is some of the best I’ve ever had, and this concept will be a great addition to our CenterPoint asset,” said Sam Gordon, co-founder and principal of Wexford Developments. For more information visit Prince Streets website.

Head Brewer to teach Brewing and Sensory class

No better time than the summer to stay inside sipping cold beer and learning how to make beer. That’s what will be happening at Hundred Mile Brewing Company in Tempe this summer at their Brewing and Sensory Class. Head Brewer Paul Alva will teach the class three times starting this Sunday, June 25th and Sunday, July 16th and August 27th. The class will be a fun and interactive way to learn the step by step process of brewing beer. And yes, you will be sampling beer during the class.

Alva learned to make beer at the World Beer Academy studying at the Seibel Institute and Doemens Academy in Germany.

During the class the Alva will teach about the textures, tastes and aromas of different varieties of hops and malts. Throughout this sensory experience different styles of beers will be tasted to identify the unique characteristics of each beer. He will share tips and information to guide beer lovers, home brewers and new beer drinkers looking to make their own beer, increase their beer knowledge and curiosity. The Head Brewer will also be sampling his own hand-crafted beers.

Each session is from 1 – 3 p.m. and $35 per session and includes six beer samples and light appetizers. To register for the class visit their website.

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

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Memorial Day deals around Phoenix

Kona Grill- All weekend veterans, active-duty military, reserves, and Gold Star Families get 20% off their order. On Monday, All-Day Happy Hour for Industry Workers in the hospitality, retail & medical industries. Enjoy a $12 red, blue, and white margarita flight during the weekend.

STK Steakhouse- 20% Off for all Veterans, active-duty military, reserves, and Gold Star Families – available all weekend long. All-Day Happy Hour for Industry Workers – Hospitality, Retail & Medical – available Memorial Day only. Enjoy a $19.95 red, white, and blue steak topping – lobster tail, blue corn tortilla & garlic cream sauce.

Grimaldi’s Pizzeria- All veterans and active military with i.d. will get 15% off their order on Monday, May 29th. All 7 Arizona locations are participating, not to be combined with other offers.

Lobster Fest returns to Pedal Haus Brewery June 1st

Lobstah or lobster regardless how you say it most love a good roll during the summer. Due to popular demand all 3 locations will be serving a Maine lobster roll, fries and mug of Day Drinker Light Lager for $25 during June and July.

Found: RE Phoenix has a Sip & Shop pop up June 3rd

The downtown Phoenix hotel invites guests and locals to enjoy the leisurely pop-up from 10 a.m. – 3 p.m. next Saturday . The free event offers food & drink specials and brunch in Match Market & Bar, live music and stylish lifestyle brands from local vendors. RSVP at their Eventbrite page.

Coffee 101 is back at Press Coffee

The locally owned coffee roaster brings back their one hour interactive class at their Roastery and in Sprouts Farmers Market every Saturday at 9 a.m. Once completed you can impress your friends about how to smell, slurp and taste four delicious and distinctly different coffees from around the world and learn the nuances of farming, processing and roasting to determine flavors like the pros.

Bourbon & Bones now open in Peoria

The newest chophouse & bar is open 24985 N. 83rd Ave. Peoria 85383. It’s the Scottsdale based Square One Concepts third location in the Phoenix area.

Check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.