The finishing touches are being completed, and reservations are being taken for the new Shiv Supper Club set to open next Wednesday, May 14th. The new upscale dining experience and its after-hours lounge, The Dessert Room will be something the Scottsdale dining scene hasn’t seen in years and will be the new “place to see and be seen” from Riot Hospitality Group, owners of other Scottsdale area restaurants and nightclubs.
“Shiv was designed to be unforgettable,” says Ryan Hibbert, CEO of Riot Hospitality Group (RHG). “From the theatrics of the service to the music, lighting, and atmosphere, every moment is curated to surprise and excite. It’s not just dinner… It’s a night you’ll talk about long after it ends.”
Highlights of the kitchen and bar
The high energy restaurant will offer a menu that will highlight dishes from both land and sea from RHG’s Culinary Director Dustin Cooke in collaboration with Chef Jeff Mahin of Michelin starred restaurants Fat Duck, L20 and Nobu. Highlighs include…..
To Share:
- White Soy Poke – A clean, vibrant start. Sashimi lightly dressed in white soy and citrus, balanced with subtle heat and crunch for a refreshing opening note.
- Wild Truffle Carpaccio – Thin slices of beef tenderloin layered with aged parmesan, crispy oyster mushroom, arugula, garlic aioli, and truffle vinaigrette, an elegant construction of the world’s finest flavors.
- Tableside Truffle Butter – Fresh-baked Parker House Rolls are elevated tableside with hand-shaved truffles folded into our house-made butter, served alongside hot honey for a savory-sweet finish.
Signature Seafood & Caviar Offerings:
- Nuggets and Caviar – Comfort food best enjoyed with your pinky up: Crispy, golden chicken nuggets paired with caviar, served with accompaniments that elevate, surprise, and delight.
- Lobster Caviar Dome – Crowned with premium caviar and gold leaf, presented on house-baked brioche toast and lobster-infused butter. This celebration of opulence will always be the envy of the table next to you.
Entrees:
- White Shrimp Bolognese – A satisfying rendition of an Italian classic. We use shrimp and white wine so you can indulge without regret.
- Scallop and Bisque – Seared to a golden crust, East Coast scallops are paired with a decadent lobster bisque crafted from our house caviar dome. The bisque is finished with cognac cream and fresh fennel for a layered experience.
Charcoal-Fired Steaks:
- The all-too-common Scottsdale steak experience is mundane, but Shiv’s Waygu & Tallo beef program is disciplined by modern tradition and relentless innovation. Including a colossal Tomahawk steak presented table-side
Beverage Director Lindsi Mundy has created a cocktail program that will be pushing the boundaries of the cocktail industry. Each cocktail will have its own story and will be Instagram worthy.
- The Cocktail Program:
- Salt & Vinegar Martini – Vodka infused with salt & vinegar chips, pickle brine, dry vermouth, and pepperoncini, served with chips.
- Well Dressed – A sophisticated mix of gin, vermouth, lemon olive oil, served with a side of salt & pepper popcorn.
- Cry Baby – A warming blend of Buffalo Trace bourbon, lemon, maple cinnamon syrup and grapefruit.
The Dessert Room will offer late night sweet treats on Friday and Saturday nights starting at 10:00 p.m.
Signature desserts include:
- Dessert Caviar Service – Fruit-based pearls over panna cotta with coconut crème fraîche and vanilla shortbread. This is a play on classic caviar service using dessert items.
- Bananas Foster Baked Alaska – Flambéed table-side with banana-infused rum. This is presented as a table-side fire show with vanilla ice cream, banana, rum cake, meringue fire.
- PB Cube – A glossy chocolate cube filled with peanut butter mousse and fudge brownie.
Reservations can be made at the Shiv’s website.
