When the Little Pickle opened last month in the Esplanade at 24th St. & Camelback Rd. it marked the first of three new concepts for 151 Hospitality. The fast casual deli serving bagels sandwiches, eggs, a Hand Cut Hot Pastrami sandwich, and more is now joined but the group‘s second concept The Mercer.
The American bistro housed in the former Merc Bar offers guests lunch and dinner comfort food with menus filled with seafood, meats, salads, a raw bar, sushi and more in the wood lined dining room and bar. Dishes such as Salmon Tartare, a Prime Rib French Dip sandwich, Linz New York Strip and Brick Chicken.
Like its predecessor, cocktails are taken seriously and award-winning mixologist Jason Asher was brought in to oversee the beverage program and create a menu of Martinis and classic cocktails including a Pisco Sour, Negroni and a Sidecar.
3 concepts, one kitchen for 151 Hospitality
Opening three restaurants at one of the, if not the most highly visible intersections in the valley doesn’t come at a discount amidst high rises filled with law firms, financial advisors and Fortune 500 companies. To help keep the high cost of kitchen equipment and labor down partners Rick Phillips and Peter Hearn use one kitchen for both restaurants and later in the year their high-end Mexican concept, Camello will have its dishes prepared from there as well.
The idea for one kitchen isn’t new as hotels have done it for years but it’s not often to see smaller restaurants groups with two full service and a fast casual concept so close together that they can make it happen. The kitchen staff doesn’t care about which restaurant the food is for, they just see food being ordered and it will be for the expediters to get the plate ready and direct traffic as the food goes out to guests. No small task that is overseen by Executive Chef Fidencio Alatriste, who’s worked around the valley at The Mission and with local restaurant groups including Fox Restaurant Concepts, Evening Entertainment Group and The Maggiore Group. Both Phillips and Hearn, feel this is the best way to offer high quality food in an upscale atmosphere and keep labor costs low. At the end of the day, they want the food and cocktails to tell the story.
The pair opened The Merc Bar, in New York, and in 1996 came to Phoenix to open a second location. Hearn left for a while to work with his college friend, Sam Fox before reuniting with Phillips to bring these concepts to life. Phillips concentrated on The Merc Bar and food festivals over the years before deciding it was time to close one chapter and start the next.
The two speak highly of each other and their decades old friendship with Phillips calling Hearn a “very inspiring, cultlike figure” who seeks out those who look to grow and have a career in the hospitality industry.
Camello coming later this year
Still under construction and in no hurry to open (in the summer) Camello “camel” will bring high end Mexican food inside and on the patio with views of The Biltmore Fashion Park and the peaks of the Phoenix Preserve. Not many details are available yet, but Hearn says, “it will be like a pool party, without the pool”. Stay tuned.
The Mercer is open 7 days a week at 11a.m. with menus and more information at their website.
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