Tag: vegetarian

Birdcall opening its first Arizona location in Scottsdale next month

The Denver-based fast casual restaurant Birdcall will be opening its first all-natural chicken restaurant in Scottsdale in April. Once opened in the former Jason’s Deli near the northeast corner of Scottsdale & Shea it will be the first of 10 planned locations in Phoenix. The company was founded in 2016 and the Scottsdale location will be the company’s ninth location.

Co-founder and Chief Executive Officer Peter Newlin said that the new Phoenix area locations align with the company’s growth strategy. “We’re trying to change the way that people look at fast food,” Newlin said. “We’ve incorporated cutting-edge technology to deliver delicious natural foods and beverages quickly, without sacrificing quality. Our customers appreciate the fact that they can either grab a meal to-go or dine in with family and friends in a casual, hip setting that conveniently works around their schedules and any time constraints.”

Once opened, Birdcall will serve lunch and dinner that will feature 100% all-natural chicken sandwiches, fresh salads, crispy tenders, gluten & dairy free chicken nuggets along with vegetarian options. Phoenix’s Noble Bakery will provide fresh buns and sauces will be made from scratch in-house using 100% all natural ingredients. Local beers from SanTan Brewing and Greenwood Brewing will be served as will organic teas & sodas and milkshakes.

A community minded Birdcall

Birdcall is very focused on the communities it enters and gives back at least 1% of sales to the community. “Community is the heart and soul of everything we do at Birdcall,” Newlin said. “We want to be measured by the impact we create, not the money we make, and that’s why our beneficiaries range from local street artists and musicians to schools and nonprofits.”

Inside will be spacious with a contemporary design and outside will be a mural inspired by Arizona and shaded tables on the dog-friendly patio. Technology will make ordering easy with kiosks for dine-in & take-out and a double lane drive-thru is available for those on the go. A second location at  SanTan Village is planned for Fall 2022 and a Phoenix location planned in early 2023. For more information and to view their menu visit their website.

Fab Chef’s Table offers gourmet food delivery service

Phoenix’s Fabulous Food catering just started the new high-end gourmet meal prep and delivery service, Fab Chef’s Table. The scratch made meals focuses on nutritious and delicious meals that are allergy sensitive. Unlike other meal prep services, it doesn’t rely on specific diets or calorie content but does also offer vegan and vegetarian options.

“As a full-service catering company with a restaurant that was completely shut down due to COVID-19, we’re grateful we were able to keep most of our key staff,” says Chantal Hause, who owns Fabulous Food with husband Skip. “We found that while we couldn’t help execute large events for our clients during this time, they still wanted to enjoy our food so we came up with a solution.” The couple started Fabulous Food in 1996 serving corporate clients with individual fresh made meals for employees and family meals during Thanksgiving, Christmas & Easter. They also over food activities such as cookie making kits with everything you need to decorate desserts.

With feedback from their catering clients, they took popular dishes and created them for home delivery making it easy for customers to heat and eat. All meals are photo ready and memorable, delivered to your front door by the company themselves without any third party delivery. Fab Chef’s Table has a wide delivery area throughout the valley and is willing to work with customers outside the delivery area mutually beneficial to both.

To read more about Fab Chef’s Table or to place an order visit their website.

 

Picazzo’s Healthy Italian Kitchen opens 6th location

Arizona and family -owned Picazzo’s Healthy Italian Kitchen opened its newest restaurant in Gilbert with a limited schedule. Currently opened Thursday – Sunday the new location will gradually open on other days in the coming weeks. Picazzo’s originally started in Sedona serving organic and healthy pizzas, salads and other Italian specialties but in the years since have grown to include the flavors of Asian, Mediterranean and Mexican ingredients.

“We can’t wait to welcome the Gilbert community to Picazzo’s!” says Picazzo’s Operations Manager, Chris Disney. It’s our pleasure to offer a variety of vegan, vegetarian, gluten-free and allergy-friendly items. Families can enjoy a meal at Picazzo’s and get their favorite dishes, whether they have special dietary needs or preferences or not. We’ve actually had guests cry with happiness when they realize they can order exactly what they want, how they want it!”

The menu in Gilbert is the same as the other locations and includes 95% organic ingredients for its pizzas, pastas, entrees, salads and more. Guests will notice a new modern look that will be rolled out to the other restaurants in the future.  A separate vegan menu is available using plant- based ingredients from Follow Your Heart, Daiya and Beyond Meat.

Picazzo’s new modern look

The restaurant’s spacious 4,300 square feet includes a roll-up garage door connecting the indoors and outdoors. “We thought a lot about our consumer when designing the new restaurant,” explains Disney. “That means creating a space that can accommodate solo diners and couples just as easily as large families. We also focused on selecting aesthetically pleasing textures and surfaces on everything from countertops to walls to the patio decking. We think our guests are going to love the experience here – and we hope they take advantage of the Instagram-worthy setting for taking photos with family and friends!”

Picazzo’s Healthy Italian Kitchen is at 884 E. Williams Field Rd. Gilbert 85295 with the other locations in Paradise Valley, Scottsdale, Tempe/Chandler, Arrowhead and Sedona. To find the location closest to you and to view the menu, visit their website.

 

JINYA Ramen opens first Arizona location in Chandler

As we said goodbye to April we said hello to the first Arizona location of contemporary Japanese restaurant JINYA Ramen. Downtown Chandler’s New Square development is where franchisee Daradee Olson opened the 40th location of the concept that was founded in 2010. Olso discovered the concept while vacationing in Utah and having lived & traveled in Southeast Asia she wanted to bring the concept home to Arizona.

JINYA Ramen offers bowls of broths slow cooked for 20 hours and handmade noodles. Fuji water is used for broths because its 99.9% free of impurities and noodles go through a special aging process before they are cooked. 12 signature ramen are on the menu and including chicken, pork and vegetable based broths. Guests can customize their bowl with more than 25 add-ons. In addition to ramen guests can order starters, salads, small plates and rice bowls that can be prepared vegan or vegetarian.

Local and Japanese craft beers, wine and signature cocktails are available at the bar. The sake menu has been curated by both Olson and General Manager Stephanie Daniels who are certified sake sommeliers.

According to Olson, “After eating at JINYA for the first time, I knew this was the style of ramen I had been searching for in the United States. When I returned home, I immediately began the process of bringing a JINYA Ramen Bar to the Valley.” Olson is so passionate about the concept she has plans to open four more locations in greater metro Phoenix over the next four years.

Guests can enjoy themselves inside the 60 seat restaurant that includes a ramen bar or on the patio with views of downtown Chandler. The modern & sleek atmosphere includes lively music and views of the kitchen in action from the ramen bar. JINYA Chandler is at 130 S. Arizona Avenue, Chandler, Ariz., 85225. For more information, call 480-758-5198 or visit their website.

Stratta Lifestyle Kitchen to open in March from famed chef

James Beard award winning chef Alex Stratta is preparing to open his new healthy concept restaurant in Scottsdale early in 2020. When Stratta Lifestyle Kitchen opens it will serve dishes that he prepared to overcome colon cancer and lose over 100 pounds. Natural and seasonal whole foods will be on the menu with an emphasis on Mediterranean styled diet.

“My passions have always been found and developed in the kitchen,” says Stratta. “This new concept is so personal to me and I am thrilled to once again share my passions with our local and visiting diners who have come to expect, and deserve, an elevated yet wholesome meal in a quick-casual atmosphere.”

Healthy eating at Stratta Lifestyle Kitchen

The popular quick serve concept will let customers dine-in or take out, a departure for Stratta from his upscale dining days at The Phoenician and in Las Vegas. The menu will appeal to all diets and will include gluten-free, naturally dairy free and vegetarian dishes.  The menu will offer five sections including “To Share or Not to Share”, “Greens”, “Grains”, “Proteins” and “Sweets”.

“To Share or Not to Share” will include Vegetable and Potato Frittata, Baked Artichoke, Spinach and Goat Cheese Dip and more.

“Greens” include Beets and Apples with Arugula, goat cheese cracker, pistachios and balsamic crunch and more salad based dishes. “Grains” offers Vegetable Pistou Soup and Terra with wild mushrooms, green lentils, spinach, Brussel sprouts, asparagus and purple yams.

“Proteins” allows guests to choose from Alaskan Sterling Salmon, Free Range Chicken, Char-Grilled Strip Steak, Grilled King Trumpet Mushroom and more. “Proteins” can be customized with sauces including Moroccan Spice Tahini, Chimichurri and Balsamic Honey Vinaigrette.

Indulge in healthy desserts with “Sweets” including Goat Cheese and Honey Panna Cotta, Warm Walnut Date Cake and Pistachio Baklava.

Stratta Lifestyle Kitchen will be at 8260 N. Hayden Rd. Scottsdale.

Tanzy Restaurant to serve Christmas and New Year’s Eve dinners

Whether you’re ready or not the holidays are here and if you prefer to shop til you drop and leave the cooking to someone else you’re not alone. Tanzy Restaurant at the Scottsdale Quarter is ready to serve you and your family whether it’s Christmas or New Year’s Eve.

3 days of Christmas at Tanzy Restaurant

James Beard award-winning chef Sherry Yard is preparing a 4 course tasting menu starting Sunday Dec. 23rd through Christmas Day. The menu includes Spinach and Ricotta Gnudi, Roasted Beet and Citrus Salad and Herb Crusted Prime Rib.  Your meal ends with a “Concord Cake”, a trio of mousse, cake and meringue with a caramelized Apple Tart Tatin. Whether you’ve been naughty or nice there’s a special gift from chef Yard.

There is a vegetarian option that substitutes maple glazed butternut squash for the prime rib.

Cost for the meal is $68 per person with an optional $30 wine pairing available. Children 12 & under are $20 and iPic Access Members pay $58. The vegetarian option is also $58.

5 courses on New Year’s Eve

Ring in 2019 with a 5-course dinner and live music starting at 5 p.m. Dinner goes past midnight and includes Ossteria Caviar, Tanzy Roasted Beet & Burrata, Grilled Lamb Chops with Seared Scallops followed by Raspberry & Vanilla Baked Alaska.

Prefer a vegetarian meal, opt for the Tempura Wild Mushroom and Black Truffle Risotto.

A complimentary glass of champagne is included with your $95 per person dinner. The optional wine pairing is an additional $35 and iPic Access members and vegetarian option is $85.

Afterwards stroll over to the iPic Theater next door for a relaxing movie to end your evening.

To make your Christmas or New Year’s Eve reservations at Tanzy Restaurant call (480)483-3255 or visit their website.

Tanzy Restaurant and the Scottsdale Quarter are at 15257 N. Scottsdale Rd. Scottsdale 85254.

Farm & Craft now uses 100% grass fed beef on new menu

Locally owned Farm & Craft introduced eight new dishes for those looking for a healthy holiday season. The new dishes can be found throughout the menu from starters to entrees.

Because what you put in your body is important the whole menu now includes 100% grass-fed beef. The health focused restaurant also added 25% more organic products and 4 more vegetarian dishes that can be made vegan.

The new menu now lists all Farm & Craft’s local and responsibly sourced vendors. The new dishes are available at the Scottsdale restaurant and will soon be introduced at the Phoenix restaurant.

Super Green Salad. All photos courtesy of Farm & Craft and Mack Media Relations

New menu of healthy dishes

The 8 new dishes are listed here.

  • Cashew Chicken Salad: shaved chicken breast, togarashi maple cashews, romaine, red pepper, fresh spiral zucchini, with a sesame lime vinaigrette
  • Super Green Salad: spinach, zucchini, edamame, snap peas, green apple and cucumber in an organic tandoori cider vinaigrette and finished with toasted pumpkin seeds
  • Burrata & Grilled Vegetables: grilled seasonal vegetables with garlic bread and fresh burrata finished with tomato basil vinaigrette. Great for sharing!
  • Vegan Banh Mi: house made pineapple BBQ tofu, pickled cucumber, shredded romaine, jalapeno and a chili Dijon dressing on toasted ciabatta. Also available with BBQ chicken.
  • Probiotic Bowl: warm garbanzos with olive and tomato, quinoa tabbouleh, red beet power kraut, shaved pickled cucumber, romaine hearts and cucumber herb yogurt sauce
  • Chicken Fried Rice: organic farro, shaved chicken, pineapple, jalapeño, egg and toasted cashews, mixed with fresh veggies and a tamari glaze
  • Roasted Half Chicken: half of a roasted chicken served with seasonal vegetables & lemon herb chicken jus
  • Build-Your-Own Veggie Tacos: seasonal vegetables, smashed avocado, pico de gallo & tomatillo salsa served with three warm corn tortillas. Can add shaved chicken or shaved steak.

    menu
    Probiotic Bowl

In addition to the new dishes there have been changes to existing dishes.

  • The nachos made with quinoa flax chips are now vegetarian and can be prepared vegan.
  • There is no more turkey being served to help reduce sodium heavy dishes.
  • The popular Farro Mac & Cheese is back!
  • Gluten free pasta made from corn and rice is now available.

Soon a new kids breakfast menu will be introduced along with a new seasonal menu with seasonal ingredients.

 

Chris Bianco to headline table to the farm dinner at RhibaFarms

James Beard award-winning chef Chris Bianco leads a line-up with five other local chefs as they bring the table to the farm for an exclusive fundraising dinner. The “Spring Fling” farmraiser will benefit San Tan Valley’s RhibaFarms, a 3.3 acre farm, local restaurants source for produce, mushrooms, microgreens, eggs and other ingredients.

The Saturday May 19th dinner will also include local chefs Jason McGrath of J’s Kaiyo, David Traina of Liberty Market, Craig Plevak of Fire & Foraged, Sasha Raj of 24 Carrots and Micah Wyzlic  of Phoenix City Grille.

Beers will be paired with each course have been selected by The Shop Beer Co. as well as beers created that will be incorporated into the dishes. The Shop Beer Co. uses RhibaFarms ingredients for its beers and gives the farm their spent grains to use as compost.

The farms Food Rescue program helps to fuel the soil that grows the ingredients that are not always associated with being grown in the desert.

Dining at RhibaFarms

Guest will enjoy the unique experience dining at the farm and will see first hand how much urban farms can grow and contribute to the local community.

The vegetarian dinner will include chef Bianco’s all Arizona sourced risotto entrée using Sonoran White Wheat with Blue Oyster mushrooms and smoke tri-color beets with pickled RhibaFarm vegetables from chef Wyzlic.

For  a true farm experience diners will be eating in the fields among the crops and are asked to bring a flashlight and dinner plate. The working farm has no paved paths.

Blind auction

There will be a blind auction fundraiser with private dinners from the chefs and other goodies up for auction.

Dinner will be from 5p.m. – 8p.m. with limited seating. Tickets are $150 per person and can be purchased here.

RhibaFarms is at 40792 N. Rattlesnake Rd. San Tan Valley 85140.

 

Ocean Poke Company to open with week long specials

It seems like Poke, the Hawaiian raw fish salad, is the biggest food craze of 2017 much like the FroYo was a few years back. It seems like every other week there is a new Poke restaurant or location opening around Phoenix and the week of March 27th is no different. Ocean Poke Company opens along the popular restaurant row of Indian School Road in Phoenix.

The fast casual Ocean Poke Company offers fresh “poke bowls” with vegetables, grains, noodles, fruits, sauces and proteins which are healthful and energizing. During the week-long celebration many daily specials will be available.

“Our options are a little different—we wanted to feature both signature bowl ideas for poke fans who want to make it easy—and customizable options with more variations for those who really want to create their ultimate bowl,” said Ocean Poke Co. Co-Founder Chad Ahrendt.

The 7 signature bowls are offered with 2 protein scoops for $10 and 3 protein scoops for $12 and include

  • OPC: White Rice, Tuna, Salmon, Cucumber, Carrots, Watermelon Radish, Wasabi, Green Onion, OPC Sauce
  • Cali: White Rice, Imitation Crab, Cucumber, Avocado, Green Onion, Pickled Ginger, Wasabi, Sesame Seeds, Spicy Mayo
  • Kim Chi: Tofu Noodles, Albacore, Shrimp, Kimchi, Daikon Sprouts, Pickled Red Onion, Green Onion, Masago, Sesame Seeds, OPC Sauce
  • Heat Check: White Rice, Spicy Tuna, Cucumber, Jalapeno, Wasabi, Green Onion, Daikon Sprouts, Chile Flakes, OPC Spicy Sauce
  • Go Hawaiian: Mixed Greens, Cucumber, Edamame, Green Onion, Sesame Seeds, OPC Sauce
  • Citrus: Tofu Rice Noodles, Albacore, Scallop, Mango Relish, Edamame, Watermelon Radish, Coconut Flake, Citrus-Ponzu Sauce
  • Go Green:Quinoa, Mixed Greens, Cucumber, Watermelon Radish, Carrot, Green Onion, Avocado, Daikon Sprouts, Edamame, Pickled Red Onion, OPC Sauce

Ocean Poke Co. is the brainchild of 4 successful entrepreneurs & Phoenix natives Chad Ahrendt, Chris Mercato, Charles Richardson and Brian Delia who bring many years of combined experience to the company.  “We have managed many businesses in the natural health industry, and I know this will help impact Ocean Poke Co. for the positive,” said Richardson.

Below is the schedule of daily specials.

March 27 & 28: 50% off your bowl

March 29 & 30: Buy one bowl, get one free (equal or lesser value)

March 31: A percentage of proceeds will benefit Phoenix Children’s Hospital

April 1: Free Cali Bowl or $8 off any other bowl, 11 am – 1 pm

Ocean Poke Company is at 3619 E. Indian School Rd. Phoenix 85018 and hours are 11:00 a.m. to 9:00 p.m. (Sun-Thursday) and 11:00 a.m. to 10:00 p.m. on Friday and Saturdays. http://www.oceanpokeco.com/

 

Liberty Station opening in February by owners of Market Street Kitchen

Options are good and the residents of north Scottsdale will have another dining option when Liberty Station opens in February. The new restaurant will be where Scottsdale Rd. meets Carefree Highway and is from Keeler Hospitality Group, owners of Market Street Kitchen in DC Ranch.

The menu will be focused on American comfort food with a regional twist including specialties from Boston where the Keeler family is from. Lunch and dinner will be served with Executive Chef Michael Hunn and Chef de Cuisine Dan Watts running the kitchen where they will source local ingredients for much of the menu.

Creekstone Farms will be supplying the meats with much of it being smoked in-house in a custom smoker and will include Texas brisket, Carolina pork shoulder and my favorite, St. Louis spare ribs.

The bar will include classic cocktails, local craft beers and a variety of wines.

“Liberty Station is truly the definition of ‘neighborfood.’ You will enjoy a scratch-made meal that is relatable and incredibly tasty, while greeting friends and neighbors in our very comfortable dining room. We’ll have community tables, a very large bar and two patios. We want our neighbors to become friends at Liberty Station,” said Paul Keeler, President of Keeler Hospitality Group.

Liberty Station will be a place for all to enjoy as their will be vegan and vegetarian options including Vegan gnocchi and a Portobello sandwich on Udi’s bread and over a dozen Gluten-free options. A few of the menu highlights will be….

  • Tavern Mac & Cheese with cheddar cream, bacon breadcrumbs and Pasilla chiles, $10 (shared appetizer).
  • Piggy Wings, grilled pork shank with sticky BBQ sauce, $9 (shared appetizer).
  • Liberty Chopped Salad, with white balsamic dressing, roasted butternut squash, pomegranate seeds and pepitas, $8
  • Boston Lobster Roll with lemon aioli and celery on a brioche roll, $18 (lunch menu).
  • All American Chicago Hot Dog with mustard, tomato, onion, house relish and sport peppers, $8 (lunch menu).
  • Chopped Brisket Grilled Cheese with smoky cheddar cheese, pepper jack cheese and a grilled tomato, $12 (lunch menu).
  • New England Clam Boil with Littleneck clams, rock shrimp, new potatoes, corn and hot link sausage, $24 (dinner menu).
  • Kobe Meatloaf with shoestring onions, ketchup vinegar glaze and mashed potatoes, $17 (dinner menu).

Once opened Liberty Station will be serving lunch daily at 11:30 a.m. until 3:00 p.m. Dinner service begins at 5:00 p.m. nightly. Happy Hour is offered at the bar Monday – Sunday from 3:00 p.m. until 6:00 p.m. Brunch will be served Sundays from 10:00 a.m. until 3:00 p.m.