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 Year, new menu at Kasai Japanese Steakhouse

The Scottsdale teppanyaki restaurant added several new dishes and a dozen cocktails to its menu. Coconut Chicken Skewers, Lobster Fried Rice and Kabayaki Scallops are just a few of the new dishes. Cocktails include the Woodsman & Sweet Orchard which uses Japanese whiskeys and other ingredients. A full list of sake and Japanese whiskey are available.

Keto friendly bread now available from Mediterra Bakehouse

The family-owned artisan bakery now sells breads for those who follow a keto diet. Keto wheat flower is lower in carbohydrates and rich in protein. Sunflower, flax and sesame seeds are added for more nutritional value. Each loaf is $8 and can be found at local farmer’s markets, AJ’s Fine Foods, Divine Bakery, Luci’s Healthy Marketplace and Le Grande Orange.

Michael Waltrip Brewing Co. partners with Mobetta Golf Tour

Golfer John Daly co-founded the tour has named the NASCAR champions  “Two Times” beers “Official Beer of the Mobetta Tour”. A Phoenix brewery and taproom are in development.

Match Market & Bar to host Great Gatsby dinner

The signature restaurant at the Found:RE Hotel will be transformed into an epic event on Saturday February 6th. A Gatsby inspired five-course dinner paired with themed cocktails of the times will be served to those in attendance. Dinner is called for 7 p.m. and is $75 per person and can be purchased here.

Morning Squeeze coming to downtown Phoenix

The popular breakfast and lunch spot will open its 3rd location in the Spring at 1st and Washington streets. Known for playing 70s and 80s music the new restaurant will include an indoor and outdoor bar, grab n go area for take- away food and ample outlets to plug in your devices for people to meet, eat & work.

 

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.

All Mac & Cheese dishes Buy 1, Get 1 Free at Fired Pie

In honor of National Cheese Lovers Day on Wednesday January 20th all locations are offering up the deal on the popular comfort food. Baked and topped with Parmesan cheese and bread crumbs guests can choose from 40 different toppings. This deal is only good for dine-in and is good on mac n cheese of equal or lesser value.

Found:RE Hotel’s Passport Series goes to Mexico

The downtown Phoenix hotel hosts their monthly night with international flavor on Saturday January 16th. The pool and bar area will be transformed for a Mexican vacation with food, cocktails and more. The fiesta goes from 6 – 10 p.m. and more information can be found on their website.

Good news as Cider Corps releases seasonal pie ciders

The popular Pumpkin Pie, Peach Cobbler & Cherry Crisp ciders are now available by the can. Delayed due to the pandemic as ingredients were harder to source these ciders are available for a limited time. 6-packs are $20 and include 2 of each cider or can be purchased individually to be drank at the cidery. 6-packs can be ordered in advance for take away at https://www.toasttab.com/cider-corps-31-s-robson-103/v3

Signature cakes turn to pies at Chase’s Diner

Saturday January 23rd is National Pie Day at the Chandler diner, known for their scratch made desserts, is making two signature pies for the occasion. Turning their Carrot & German Chocolate Cake into pies guest can enjoy them by the slice ($4.29) or the whole darn pie ($13.99). Whole pies need to be ordered in advance.

Round 5 of Hotel Valley Ho’s Versus Series pits beer vs. wine

Which goes better with food, beer or wine? Find out on January 23rd when the Old Town Scottsdale hotel hosts another reception and three-course dinner. Tempe’s Huss Brewing Co. and Sonoma County’s Rodney Strong Vineyards will pair the beers and wines to see who wins. Dinner starts at 6:30 p.m. and is $129++ per person.

The Watermark Tempe to welcome Dog Haus Biergarten in early 2021

Restaurants are putting 2020 behind them and moving forward with new locations in 2021. Dog Haus, the gourmet hot dogs and sausages fast casual concept will open another location along Tempe Town Lake at the new Watermark Tempe. Expected to open in early in the New Year Dog Haus joins Sweet Republic Ice Cream, Monroe’s Hot Chicken and Crumbl Cookies at the mixed-use development.

The Watermark Tempe Dog Haus will be franchisee Jeron Boemer’s second location in Arizona, his first is in Yuma and opened in 2015. “I am excited to bring Dog Haus’ unique and delicious offerings to the Tempe community. Having found this ideal location, I know the Dog Haus culture of serving excellent food with welcoming service in a fun atmosphere will be embraced by the vibrant and growing Tempe neighborhood.”

Joining gourmet hot dogs on the menu will be Black Angus burgers, one of a kind fried chicken creations, side dishes and 24 craft beers on tap. Signature Haus cocktails are being crafted by Phil Willis of “Bar Rescue”. The 2,444 square foot restaurant includes a full bar and dog friendly patio.

Guest’s favorite hot dogs include Sooo Cali, with wild arugula, avocado, tomato, crispy onions and spicy basil aioli, and the Reservoir Hog, featuring a Polish kielbasa, Haus chili, Haus slaw and yellow mustard. Haus burgers include The Freiburger®, with white American cheese, fries, Haus slaw, fried egg and mayo, and the Holy Aioli, with white American cheese, smoked bacon, caramelized onions and garlic aioli. Burgers are made with beef from humanely raised Black Angus cows and all sausages and hot dogs are free of added nitrates and made with hormone- and antibiotic-free meat.

Dog Haus Tempe Biergarten will be at 430 N. Scottsdale Rd 85281. For more information and updates visit 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.

PHX Beer Co. goes to the dogs

The Scottsdale location with its dog friendly patio is now serving grass fed burgers ($8) and grilled chicken ($5) for man’s best friend. They’ve also started making their own dog bones for purchase at all locations. Puppy friendly ingredients include the breweries spent grain, peanut butter, whole wheat flour and eggs. A portion of sales of single 3 oz. or 18 packs bones are donated to the Arizona Small Dog Rescue.

Los Sombreros Mesa Grand Opening party

Wednesday December 16th is the Grand Opening of the third location of the regional Mexican restaurant. From 11 a.m. – 9 p.m. guests can get 50% off food & drink when you dine-in or take-out except for family meals. Reservations are recommended. The celebration continues Thursday – Sunday with House Margaritas only $3.

Pedal Haus Brewery celebrates with Ugly Sweater Party

The downtown Tempe brewpub celebrates its 5 year anniversary with its traditional party. Wednesday December 16th party goers can win $50 for the Ugliest Sweater, enjoy live music starting at 6 p.m. and Happy Hour all night starting at 3 p.m. VIP tickets are $5 and includes 2 drinks and slice of cake with proceeds going to Rob Dollar Foundation.

Koibito Poke bottles 2 popular sauces.

Customers can now take a bottle or 2 home with them of Island Teriyaki or Spicy Shoyu sauces. Both are gluten-free and made with natural ingredients for the best tasting and healthy sauces. Each bottle is $6.99 and can be purchased at any of their locations around the valley.

New seasonal menu at Pita Jungle

Customers favorite dishes from the past are now on the new “Pita Jungle Favorites, Hello Again” menu at all Phoenix, Tucson and Flagstaff locations. The new Mediterranean Ramen joins the return of Seared Ahi Tuna Hummus, Burrito of the Sea and Baba Gnoosh.

Ofrenda brings Latin influenced cuisine and art to Cave Creek

Two creative minds in the Valley’s food scene have partnered to bring Cave Creek a restaurant like no other. Michael Stone and Carlos Marquez opened Ofrenda last week in the Stagecoach Village’s spot that was Marquez’s former Indigo Crow restaurant. In Spanish “ofrenda” means “offering” and that restaurant is inspired by the Aztec tradition where families build altars to loved ones and their eternal souls.

Stone owner of central Phoenix’s Taco Guild has wanted to partner with Marquez for some time. “After several conversations we came to a decision,” Stone said. “Both Carlos and I experienced some recent tragic losses in our lives, and then the pandemic. We decided to change the concept to something more meaningful; something that reflects our intent and feeling for the brands we create.

Throughout the two-story restaurant guests will experience not only Latin cuisine but also art in various forms around the restaurant. A focal point is metal marigold at the entrance and the “Dia des Muertos”, Day of the Dead caricatures donning windows and statues inside and out.

The foods and tequilas of Ofrenda

Marquez not only created the menu but also did much of the work around the restaurant transforming from one to another. In the kitchen he’s created a menu of salads, appetizers, tacos and entrees. Pork Empanadas and a Carbon Board of pepita hummus, carbon grilled vegetables, fried hominy, guacamole and fresh tortillas. He prepares carne asada, duck, lobster and shell on crab for taco offerings.

Entrees include a Tomahawk steak and Huarache Nopales (grilled nopales, fried blue corn masa, black beans, vegan cheese, pea tendrils, and huitlacoche); Carne (house-marinated sirloin steak, black bean puree, ash-roasted papas, and rojo).

The pair will have the largest selection of Agave liquors and are well on their way with several hundred under lock and key in the Agave Library upstairs. The gate securing the agave was built by Marquez. Signature cocktails, Mexican wines and draft beers were created and selected by beverage director Luke Detraz.

“Michael and I wanted to create this as a way to honor loved ones and those we still hold dear, whether they are close to us or far away,” Marquez said.” Ofrenda celebrates life and all those who have touched us profoundly. It’s a place to make new memories while cherishing loved ones far and near.”

Ofrenda is at 7100 E. Cave Creek Rd. Cave Creek 85331. (480)488-2187. For more information visit their website. Open daily at 3 p.m. and Sat. and Sun. at 11 a.m. for brunch.

IL Bosco Pizza opening new location in downtown Phoenix

You can never have enough good pizza and with many choices in downtown Phoenix another pizza oven is getting fired up. Scottsdale’s award-winning IL Bosco Wood Fired Pizza hopes to be open no later than late December in the former Dvina Modern Fare at 918 N. 5th Street.

Owners Jeff Carlberg and John Dorsey are excited to bring their quality pizza, experience and atmosphere to the downtown restaurant scene. “This is the place, we fell in love with the decor, the downtown vibe, everything,” Carlberg says. “We are really happy to be part of the downtown community.” IL Bosco Wood Fired Pizza will be housed in a 100 year-old bungalow that was also Jobot Coffee’s original location.

Chef Chris is looking forward to a larger kitchen than he’s used to in Scottsdale. With the larger kitchen he’ll be able to increase the offering of pizzas, salads and appetizers. A full bar allows the new location to offer signature cocktails along with its California and Italian wine and craft beer list.

An east facing patio will allow the restaurant to provide a safe and healthy environment for dine-in and will offer take-out and delivery. For more information and updates visit their website.

Angelo’s Ale on tap at Barro’s Pizza in the East Valley

Beer drinkers wanting to taste the new Angelo’s Ale from Four Beaks Brewing Company need to get the east valley. It’s for a good cause as Barro’s Pizza’s east valley locations will pour the beer named after Barro’s founder Angelo Barro. In 1961 Angelo opened the first restaurant Chicago then opening in Arizona in 1980. He passed away from Alzheimer’s in 2015 and proceeds from Angelo’s Ale are being donated to the Alzheimer’s Association, Desert Southwest Chapter.

“We are really moved by Four Peaks’ offer and partnership to honor our Dad with a local brew,” said Bruce Barro, co-owner of Barro’s Pizza. “We saw our dad suffer from Alzheimer’s, and it means a lot to be able to help fund Alzheimer’s education and support.”

During a kickoff event in mid-November a $5,000 check was presented to the Association.

There is no better combination than pizza and beer,” said Rocky Arredondo, Four Peaks’ sr. director of marketing. “We wanted to find a way to honor the patriarch of the Barro family while also Four Peaks Brewing Company and Barro’s Pizza helping fight Alzheimer’s. He was an important icon in Arizona, and it only felt right to come up with a brew that we could dedicate to him. We’re honored to have our beer available at Barro’s locations across the East Valley.”

 

Expansion happening again for Cider Corps in 2021

The continued popularity of cider is causing Mesa’s Cider Corps to expand for the 2nd time since opening three years ago. This expansion has the veteran owned business move production to a new larger facility in nearby Gilbert in mid-2021. Don’t worry cider drinkers the downtown Mesa taproom will still be open along with Myke’s Pizza.

Co-owners brothers Josh and Jason Duren (retired U.S.M.C.) need the additional space to meet demand for its cans and keg business. “Our immediate goal is to ramp up production to be able to share our ciders with even more people in Arizona,” said Josh Duren. “As we grow, it’s nice to have kind of a blank page of space that can evolve as we do, and that can adapt as life beyond the pandemic does.”

Expansion plans in Gilbert

The 11,500 sq.ft. Gilbert facility will have a main building for production and retail sales for customers to take cider home. When it becomes safe to do so the brothers will host tours of the cidery and have events scheduled. Upon entry to the facility a canning line will be visible and customers can see the packaging process. A second building will be used for cold storage. The additional production will allow for experimentation of new ciders and techniques.

The current equipment will be moved and new equipment will be purchased so they can triple production to 1,000 barrels. Cider Corps opened in November 2017 and in 2019 expanded with by 2,000 sq. ft to accommodate the growth of their ciders.

“We get a ton of people from the East Valley, Gilbert and beyond, who make the trek to the taproom. We’re really excited about being closer for them” he said. “But I’m just as excited about being able to grow and create more ciders for all of Arizona”. The new facility will be at 685 S. Gilbert Rd. Gilbert 85296.

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.

Wildflower adds new hearty menu items for winter

The locally owned specialty bakery known for its handcrafted artisan breads and more has added 8 new items to its menu. The festive foods include breakfast items, sandwiches, salads, pastas and toasts. There are 16 locations throughout Phoenix and Arizona.

Friendsgiving at Pedal Haus Brewery

Thanksgiving Eve friends and family can gather on the patio for a socially distanced celebration during happy hour. From 3:30 til closing on Wednesday November 25th enjoy happy hour specials, the new Peppermint Porter and live music. The celebration at the Chandler location goes until 10 p.m.

Aridus Wine Company ends its 8th harvest

The award-winning winery ends the 2020 grape growing season with almost 86 tons of grapes. This was their 4th harvest picking grapes from the estate’s 40 acres of vineyards in southern Arizona that started on August 22nd. 72% of the grapes picked will be for red wines, 26% for white wines and 2% for rose.

FRANCINE Restaurant opens patio for dining

You can now enjoy lunch, dinner or brunch at the French Mediterranean restaurant outside on the new patio. Located at the luxury wing of Scottsdale Fashion Square seats 28 people in the relaxing and beautiful setting. Seating is by request with reservations recommended.

Serrano’s closes Tempe location until early 2021

The 6440 S. Mill Ave. location has closed for dine-in and take-out to undergo a major renovation. A major renovation needs to completed and the 4 other locations are open for dine-in, take-out and curbside delivery.

The Mick Brasserie & Bar, a welcome addition to McCormick Ranch

Any restaurant that’s opened in 2020 faces more challenges than the day to day challenges associated with the restaurant industry. Open in an Arizona summer and you could be behind the eight ball even more. Those challenges haven’t seemed to put a damper on the opening of The Mick Brasserie & Bar in Scottsdale’s McCormick Ranch neighborhood. The modern French inspired restaurant opened last August and on a recent Wednesday night guests seemed to be enjoying as if were 2019.

The Mick Braaerie & Bar
Pate de Campagne. All photos courtesy of Shoshana Leon

Owners John Krause and Chef Brent Menke are serving colorful, small and shareable plates that’s globally inspired and locally sourced. The menu aims to please all with vegan and vegetarian dishes along with plenty for meat and seafood lovers. The two longtime friends date back to The University of Arizona where they were fraternity brothers before both wound up in Rhode Island. Menke cooked on yachts before opening The Farm Table in northwestern Massachusetts. Krause has had several careers and this is his first foray in the restaurant business.

The Mick Brasserie & Bar menus

On my recent visit my guest and I arrived towards the end of happy hour and enjoyed glasses of house wine with our Pate de Campagne, a healthy portion of pork pate wrapped in bacon with pistachios, Shiitake mushrooms and foie gras. Served with pickled red onions, stone ground mustard, cornichons and toasted sourdough bread. A fan of wild mushrooms we ordered Wild Mushroom Napoleon which I was left to enjoy myself as my companion isn’t a fan of the earthy delights. The Bacon Tarte was plentiful and filling.

We split the Duck Confit Moroccan Pastilla which we both wished we had all to our self. The pickled pineapple was unique touch to the filo wrapped duck, julienne vegetables and agrodolce. In typical European style The House Julienne Salad was brought after our meal. Chef Menke loves to say, “Food is better when shared.”

The Mick Brasserie & Bar
Duck Confit Moroccan Pastilla

The Mick has an extensively researched wine and craft beer list from around the world including 50 wines by the glass and 24 beers on tap. Four retail refrigerators allow for wines and beers can be sold to take home with you. The spacious patio allows for comfortable outdoor dining while the modern art filled indoor interior offers a well-lit enjoyable dining experience.

The Mick Brasserie & Bar is at 9719 N. Hayden Rd. Scottsdale 85258. Hours are Tues.- Fri. 3 p.m. -9p.m. Sat. 10 a.m.- 9 p.m. and Sun. 10 a.m. – 3p.m. Brunch is served early on weekends and happy hour is from 3 p.m. – 6 p.m. To view the menu and more information check their website.