The Vanilla Gorilla to close so Hush Public House can expand

Chef and Owner Dom Ruggerio has announced that his popular Scottsdale restaurant Hush Public House will be expanding and adding a new cocktail lounge within the restaurant that he hopes to open later this summer. To make room for the expansion and yet to be named lounge he has to close Hush’s sister concept The Vanilla Gorilla Tap Room & Bottle Shop next door. The Vanilla Gorilla is set to close on June 30th with renovations to begin shortly after.

“We are a chef-driven company and we want to offer our guests what we most excel at — seasonal plates and craft cocktails,” says Ruggiero. “We’re excited to get back to our roots and offer valley residents another elevated neighborhood drinking and dining establishment.”

This would be Hush’s second expansion since opening in February in 2019 to accommodate customer demand. When opened it opened Hush was just 1,200 square feet before its first expansion in 2020. Once completed Hush and the new cocktail lounge will be over 5,000 square feet with the lounge serving craft cocktails and chef driven small plates.

Ruggierio is working with Libby Lingua and Mitch Lyons of Two Hands Consulting LLC for the bar program in the lounge. He’s worked with them to conceptualize both Hush and his Phoenix restaurant, Fire at Will that opened earlier this year. Ruggerio will curate the small plates menu that will emphasize seasonal ingredients. The Vanilla Gorilla staff will be stay on at Hush and Fire at Will until the expansion is complete.

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

Weekly dinner series starts at Nico Heirloom Kitchen

Thursday nights will be better than most the next 12 weeks at Nico Heirloom Kitchen. The downtown Gilbert restaurant is launching a weekly dinner series on Thursday, July 25th. The chef driven restaurant will offer 4-courses with drink pairings for $70 which includes tax and gratuity.

Guests can expect dishes that may include hand-rolled pastas, fresh and locally grown produce and family recipes. Below is a preview of the first weeks dinner.

  • Sweet Corn Fritter | Green Chili Aioli |Tomatillo Chow Chow | Ferrari Carano Rose
  • Warm Cauliflower | Crispy Kale | Caper | Golden Raisin | Girard Sauvignon Blanc
  • Porchetta | House Made Sausage | Tomato Barley | Arugula | Jackson Estate Petaluma Gap Pinot Noir
  • Strawberry Olive Oil Cake | Burrata Cream | Picked Rhubarb | Pink Peppercorn | Inniskillin Late Autumn Riesling

To reserve your spot for the weekly dinner series head to https://www.eventbrite.com/e/travel-the-us-nico-heirloom-kitchen-dinner-series-registration-65133691625

Nico Heirloom Kitchen is at 366 N. Gilbert Rd. Gilbert 85234.

TripAdvisor announces Rusconi’s American Kitchen to its Hall of Fame

Travel and review website TripAdvisor has awarded Rusconi’s American Kitchen with its 5th Certificate of Excellence in a row. With this announcement the popular Phoenix restaurant is now part of TripAdvisor’s Hall of Fame.

TripAdvisor awards this prestigious honor to business’s who consistently receive great reviews and a four of five rating.

“We’re extremely proud of have received this accolade for five years running because it really shows that our customers are not only happy with our food and service, but also that they want to share their positive experiences at Rusconi’s with others,” says Michael Rusconi, owner and chef of Rusconi’s. “And now to be part of the TripAdvisors’ Hall of Fame is even more humbling.”

Owner and chef Michael Rusconi opened the restaurant more than five years ago to many local and national accolades. Before opening his own restaurant Rusconi re-invented the menu at Lon’s at The Hermosa Inn. He advocates for sustainable food and his resume includes Mobil 4 Stars and nominations for the Arizona Culinary Hall of Fame.

The restaurant is open daily serving lunch Tues. -Fri. along with dinner and brunch on the weekend.

Rusconi’s American Kitchen is at 10637 N. Tatum Blvd. Phoenix 85028.

 

Agave del Scottsdale takes over former Butters space

A new upscale Mexican restaurant, Agave del Scottsdale will open in early 2019 at Mercado del Lago Plaza in Scottsdale. The authentic Mexican restaurant takes over the space vacated by Butters Restaurant at Via de Ventura and Hayden Rd.

Because the owners families have roots in Yucatan, Mazalan, Puebla and Veracruz regions of Mexico and the menu will reflect their unique cuisines. The executive chef is moving to Scottsdale from Mexico City to over see the kitchen and culinary team.

Tequila & chaser. All photos courtesy of Agave del Scottsdale and Evolve Public Relations and Marketing

Fresh seafood, made from scratch moles, tacos along with made to order guacamole are a few of the dishes. Bartenders will make hand crafted cocktails and a variety of mezcal and tequila will be noticeable at the bar.

“We are excited to bring Agave del Scottsdale to the community and share what we are passionate about – genuine Mexican food, diverse tequila, refined hospitality and entertainment,” said Hector Soto, general manager of Agave del Scottsdale.

The 4,000 square foot space will be renovated with vibrant colors, white marble and wooden tables. An exhibition kitchen, open air dining room, outdoor patio and indoor & outdoor bar will offer guests privacy or the ability to dine and socialize.

The restaurant will hire 50-80 employees in the weeks ahead and information can be found on their website.

Once opened Agave del Scottsdale will be served lunch and dinner Mon. – Fri from 11 a.m. – 10 p.m. On weekends they will open at 7 a.m. and stay open til 10 p.m. and 9 p.m. respectively. During the week the restaurant will offer an exciting happy hour.

 

 

Effective today Cullen Campbell’s Crudo is now Bar Pesce

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.

Crab Mi Roll

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.

Photos courtesy of MMPR Marketing

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.

 

TRES Restaurant to open at Discovery Office Park this fall

As restaurants continue to open in the Phoenix area rarely do you see a chef driven restaurant venture to open inside an office park. The owners of TRES Restaurant may be starting a new trend as they will open their restaurant this fall in Tempe’s Discovery Office Park off Loop 101 & Guadalupe Rd.

Most office park food are grab and go for coffee, breakfast and lunch and close after the lunch rush. TRES will be extending the day and expect office workers, neighbors and foodies to come by for lunch and dinner by offering fresh and vibrant quick bites and full meals.

Executive Chef Steve Zimmerman said, “We are combining traditional and familiar southwestern and Mexican flavors with the light, healthy and popular dishes found in the Mediterranean region. It’s a very unique menu that will appeal to so many of our neighbors’ palates.”

TRES RestaurantTRES Restaurant menu highlights

The menu is inspired by the wood burning oven as the primary method of cooking in the restaurant. The lunch menu at TRES will showcase small, medium and large plates that will include diverse ingredients and foods including….

  • AZ Tepary Bean Hummus with QCOM Olives, local feta, tomato vierge, EVOO, and flatbread ($7)
  • Salmon Gravlax with mustard aioli, arugula, pickled red onion, fried capers, and rustic crackers ($13)
  • Shaved Brussels Sprout Carbonara with bacon, prosciutto, cream, and fried onion streusel ($6)
  • The Reuben Cuban—shaved corned beef, mojo pulled pork, ham, melted swiss, dijionnaise, dill pickles on marble rye $13
  • Chicken El Pastor Torta with Cholula aioli, charred pineapple, avocado and pickled onions ($13)

During dinner small, medium and large plates will also be available with small plates available for sharing and large plates served family style.

      Small plates include:

  • Mediterranean spiced pork wings with honey harissa, goat horn chilis, Point Reyes blue cheese ($10)
  • Wood Fired Albondigas with caramelized mirepoix, pearl mozzarella and tomato marmalade ($8)
  • Blistered Shishito Peppers with chorizo, tajin and cojita cheese ($6)

Medium Plates offer:

  • Spicy Lamb Merguez Sliders with Madras aioli, tobacco onions, mango chutney on a potato roll ($14)
  • Tres Cheese Torte with spicy herbed ricotta, roasted poblano peppers, corn tortillas and salsa verde ($15 or $29 family style)
  • Various flatbreads, including roasted wild mushroom, Sonoran chicken flatbread, pork trifecta flatbread.

Large Plates include:

  • Cedar Plank Citrus Salmon with Argentine red shrimp and asparagus risotto and cranberry vinegar ($23 individual/ $45 family style
  • Spanish Style Chicken Feast with preserved lemon, smashed fingerlings, Mediterranean salsa ($19 individual, $37 family style)
  • Bone-in Ribeye with dry rub spice, bone marrow butter, charred asparagus, house buttermilk onion rings, and TRES steak sauce. ($29 14 oz. individual/ $80 32 oz. family style)

The modern styled restaurant will also offer cheese and boards with house cured charcuterie and a large bar for Happy Hour that will include craft cocktails and a diverse wine and beer list.

TRES Restaurant will be at 7200 S. Price Rd. Tempe. Check the website for updates and an opening date.