KOVO Modern Mediterranean to open in northeast Phoenix

Long time restaurateur Yianni Ioannou opens his new restaurant KOVO Modern Mediterranean in mid-September on the northeast corner of Shea & Tatum. Growing up in Cyprus he came to the United States and operated Greek restaurants learning all aspects of the restaurant industry.

According to Ioannou, “We are excited to bring to the Valley the simple, delicious flavors and bright spices of the Mediterranean. This area of the globe is a melting pot of cultures and culinary influences. This diversity of cuisine will be showcased at KOVO in a modern, approachable way.”

Traditional dishes at KOVO Modern Mediterranean

KOVO Modern Mediterranean will highlight traditional dishes from family recipes, Yianni’s travels throughout the region and his time in the Greek restaurants. A wood fired oven will cook pizzas and other specialties including lamb, beef and organic chicken. KOVO is Greek for “to carve” and the meats will be cooked vertically in a rotisserie style in the open kitchen.

Shared plates such as hummus, tzatziki, grilled eggplant, grilled octopus and Hallumi will be served along with cheese boards and bruschetta. Savory and sweet pastries including Spanokapita and Baklava will also be served and available for take-out.

Signature cocktails, craft beers and old and new world wines will be served.

The 4,000 square foot restaurant will have an open feel and modern design. Mediterranean tiles and ocean blue accents will highlight design features. The dining room, bar and patio has room for more than 140 guests.

Kovo Modern Mediterranean will be open 7 days a week with lunch and dinner Monday – Friday and brunch and dinner on Saturday and Sunday. The restaurant is at 10625 N. Tatum Boulevard, Phoenix, Ariz., 85028. For updates and information check out http://www.kovomedi.com/

 

Scottsdale’s Market Street Kitchen hires new chef.

Market Street kitchen made a big splash this week they announced the hiring of executive chef Michael Hunn bringing him back to the valley from his stint in Las Vegas working for chef Brian Massie and his MGM Grand restaurants. Hunn will oversee the Contemporary American rustic fare served at Market Street Kitchen including wood smoked meats, salads, fresh seafood and more. Hunn had been in Phoenix briefly working at Bloom Restaurant for Sam Fox and Roy’s at Marriott’s Desert Ridge before Vegas and has previously worked in Chicago at restaurants Weber Grill, The Four Seasons Chicago and Japonais.

Photo courtesy of Market Street Kitchen
Photo courtesy of Market Street Kitchen

Chef’s inspiration

Hunn learned about cooking and the food service industry at an early age growing up in Chicago, learning to cook from his Italian grandmother and the business part of it from his father who worked for Kraft & Oscar Meyer. He is classically trained in French & Italian cuisine and in the kitchen has the discipline found in a Japanese kitchen.

Hunn’s menu will be based on what’s available in the market at any given time with an emphasis on Rotisserie cooking. He loves regional American comfort food and chatting with his fishmonger, meat dude, farmers and other vendors from where he gets his ingredients.

Market Street Kitchen is open for Lunch: Monday – Friday 11 am – 3 pm; Dinner: Sunday – Thursday 5 – 9 pm Friday & Saturday 5 – 10 pm; and Brunch: Saturday & Sunday 10 am – 3 pm.

Market Street at DC Ranch 20775 N. Pima Road Scottsdale, AZ 85255 480-278-7044 www.marketstreetkitchen.com