Chef and owner Cullen Campbell has transformed his award-winning restaurant Crudo to Bar Pesce. The change takes place today with a new menu inspired by the modern Italian Crudo’s known for and Vietnamese, Japanese and South American cuisine.
Campbell has always wanted a fish focused restaurant (pesce is Italian for “fish”) and feels now is the time.
“After six incredible years, I’m excited to introduce all-new flavors and amazing new dishes here at Bar Pesce,” Cullen Campbell says. “While we’ll always be rooted in modern Italian, we’ll now be bringing the best coastal cuisine from around the world to the heart of Phoenix.”
On the menu at Bar Pesce
Some things haven’t changed including Campbell’s commitment to using farm fresh ingredients and culinary traditions with modern twists. Fresh handmade pastas will still be available and meats & seafood will continue to be grilled over local pecan wood.
Crab Mi Roll is a new appetizer, Swordfish Belly and Steak Fiorentina will be a few of the new additions.
Head Bartender Kyle Landry has created a new cocktail menu with 10 cocktails. Cocktails include Less Is More a.k.a. baby Irish Coffee and Adam’s Apple made with tequila, apple, lemon, jalapeño, apple bitters and sugar. Cocktails are available in both the restaurant and adjacent cocktail lounge.
A new global wine list is available to compliment the menu and will be stored in a new wine cellar.
Anew look
An exciting new look includes partitions to break-up the dining room along with new contemporary lighting. Guests will also notice new table settings and gold-hued wall paper.
Bar Pesce is open Tues. – Sat. from 5-10 p.m. and is at 3603 E. Indian School Rd. Phoenix 85018.
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