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A WEEKEND IN FLAGSTAFF Plan your next food and beverage adventure in Arizona's most popular summer destination.
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BARCOA AGAVERIA
Barcoa has one of the state's top agave spirit programs with an epic atmosphere.
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CHEFS DISH ON THE DISH These local chefs are sharing their thoughts and inspiration on a signature menu item.
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PHX'S BEST BRUNCH Join us for a visit to several places serving their take on the weekend's most important meal.
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ROCHELLE DANIEL
Chef Daniel has made a name for herself in Phoenix, and now puts her stamp on Flagstaff.
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PROOF BREAD These locals grew from a humble start in a garage, to a beautiful bakery in the heart of Mesa.
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GLOBAL GOURMET GODS Meet a handful of outstanding Arizona chefs who hail from countries across the globe.
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CHEF'S CHOICE: BEST MEXICAN Chef Fidencio Alatriste of The Mexicano shares some of his favorite spots to eat!
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CARTEL ROASTING CO. Cartel Roasting Co. is caffeinating people across Arizona and throughout the Southwest.
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FIRE & BRIMSTONE James Johnston channels his creative spirit and cultural roots at his pizzeria.
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Tortelleti stuffed with ricotta and artichoke hearts (pg ???)
PUBLISHER’ S NOTE THE DIVERSITY OF ARIZONA It's pretty incredible how many awesome food and beverage businesses are operating in Arizona. Not only is our state crafting delicious bites, beer, wine, and spirits, but our local providers are racking up quite a long list of awards. Case in point, Whiskey Del Bac out of Tucson, Wren House Brewing Co. in Phoenix, and Javelina Leap Vineyards in Cornville. Arizona is also becoming more recognized for a thriving community of ranchers, farmers. and other food producers like Sonoran Pasta Co. To make matters even more epic, these types of businesses exist across the 48th state. In this issue we highlight some of our favorite spots in Flagstaff (PG10), but we've also had the pleasure of covering Prescott, Jerome, Cottonwood, and more. With all that said, we're raising our glass to the wonderful F&B workers across AZ!
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A TASTE OF AZ TEAM Publishers
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Christina Barrueta Alison Bailin Batz Marci Symington Steven Larson Isaac Stockton
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*Marshall Norris - Owner/ Head Brewer - Named as one of "The Great 48" by Phoenix Magazine in 2021
A Weekend in Flagstaff Written by Christina Barrueta
Photographed by Luke Irvin
In the winter, skiers head to Flagstaff to hit the slopes at Snowbowl. In the summer, Phoenicians visit to escape the desert heat. And all year round, travelers are drawn to this mountain town for its laid-back vibe, natural attractions, culinary scene, and more. If you’re planning a weekend getaway, here are some of our favorite spots.
Where to Eat
Start your day at Tourist Home, a local favorite for breakfast and lunch. Enjoy coffee and pastries at this cheery café, or more substantial eats such as the top-selling Breakfast Burrito, huevos rancheros, or veggie Benedict with artichokes and spinach (some items pictured below). MartAnne’s Burrito Palace is a beloved Flagstaff institution that serves breakfast all day. I can’t finish it, but still have to order JB’s Volcano, a delicious platter of chilaquiles, green chile pork, chorizo, sour cream, rice, beans, hash browns, and a fried egg. Head to Forêt for specialties like orange rolls slathered in cream cheese frosting. Or dig into their canelés, a French pastry from Bordeaux that is so labor intensive, chef-owner Sam Greenhalgh only makes a dozen a day. Pair your Croque Madame with a mimosa or your Niçoise salad with an Aperol Spritz for the perfect brunch. Another lunch favorite is Proper Meat and Provisions, a butcher and deli stocked with local items, wine, and beer, and refrigerated cases filled with homemade pot pies, pasta sauces, and more. Try the banh mi sandwich with confit pork, the French dip, or daily specials like fried chicken on Thursdays. Also note, patrons can enjoy a meal from Proper Meat next door at Drinking Horn Meadery.
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For dinner, don’t miss Atria, helmed by co-owner and chef Rochelle Daniel, a 2022 James Beard Award semifinalist. The newest addition to the Flag dining scene, you’ll find a thoughtful wine list and spectacular craft cocktails. Atria even uses housemade syrups and bitters, such as a signature spruce and pine infusion. Dishes are just as artful, including oysters served chilled with apple and hibiscus granita or grilled with Italian ‘ndjua. Visitors will be equally impressed by pastas like mesquite tortellini stuffed with ricotta and huckleberries, and entrees including melt-in-your-mouth smoked short rib (seen on pg33). Tip: Request a tasting menu when you book a reservation and you’ll be rewarded with surprise courses such as a scallop mousse-stuffed squash blossom paired with corn puree or a dessert finale of a cheesecake “egg” with an apricot jam “yolk” encased in a Dulcey chocolate shell (seen below).
Shift’s ambiance mirrors the menu–casual yet refined. Snag a seat at the kitchen counter and watch Chef Christian Lowe and her team work their magic on dishes like the popular pickled fries and Shift wings. Elevated plates include foie gras torchon with rabbit confit and grits with mascarpone and dandelion greens. Don’t pass on owner and pastry chef Dara Wong’s decadent desserts, such as carrot cake with marshmallow granola. At Brix, executive chef Logan Webber displays his culinary prowess in dishes like elk tartare (pictured below) stuffed in a pani puri shell colored with the char of bourbon barrel wood. Stunning entrees are crafted from the ground up (literally), like the spring herb risotto (seen on the right) with a medley of foraged pioppino mushrooms, baby turnips, English peas, and summer truffle (add the optional breaded veal sweetbreads with fennel pollen to make it extra decadent). The wine list and cocktail menu promotes local producers, so look for Arizona Sake, Del Bac whiskey, and a large selection of Arizona wines. Tinderbox Kitchen, run by the same group behind Tourist Home and Annex, is another must-visit. Graze on roasted garlic crostini as you select from Chef Joseph Wickham’s enticing options. Eye-catching picks include barramundi filet with sunchoke ragout or spinach tortelleti stuffed with house-made ricotta and artichoke hearts. Tinderbox’s award-winning wine list even features an exclusive Tinderbox House red blend made annually in Colorado in partnership with Sutcliffe Vineyards.
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Where to Drink
Flagstaff, designated a leading Craft Beer City, boasts eight craft breweries, and a fun way to sample the suds is via the self-guided Flagstaff Brewery Trail. Print out the online passport or find it at Flagstaff Visitors Centers to collect stamps for a commemorative pint glass while visiting award-winners such as Mother Road and Dark Sky. At Drinking Horn Mead Hall, you’ll learn about mead, an ancient alcoholic beverage fermented from honey. Choose one from the 15 on tap to try in a cocktail like Odin’s Old Fashioned, or order a tasting flight with seasonal selections like Root Bee-ah and Lemon-Ginger. Annex Cocktail Lounge is the go-to spot for craft libations to enjoy in their lounge or al fresco on the site of a historic Basque handball court. Co-owner Nick Williams collaborates with his talented team on inventive seasonal creations such as Bobby's Harvest, featuring Old Tom and Suncliffe gin (made with Arizona botanicals), watermelon-infused vermouth, and scotch garnished with a slice of watermelon radish. You’ll want to grab a bite too, like the juicy Annex Burger (seen below) with cheddar, bacon jam, Secret Sauce, and house pickles. Wine lovers gather at downtown’s Oeno Wine Lounge, but you’ll also find a curated selection of beer and cider. Owned by Dara Wong of nearby Shift restaurant, Oeno offers a diverse wine list with approximately 30 options by the glass.
Where to Explore
The Museum of Northern Arizona is a prime springboard as you’ll receive a fascinating education about Northern Arizona's Colorado Plateau. Learn about the geology and culture of sites such as Wupatki, Walnut Canyon, and Sunset Crater Volcano, collectively known as the Flagstaff Area National Monuments. Explore 900-year-old pueblos at Wupatki, learn about the cliff dwellings at Walnut Canyon, and admire the views of Sunset Crater Volcano. Fun fact: It has served as a geologic training ground for every astronaut that has walked on the moon. Short on time? Riordan Mansion National Park is conveniently located five minutes from downtown, and the guided tour of this unique arts and crafts-style mansion takes no more than an hour. And the best way to end a day in Flagstaff is stargazing at Lowell Observatory where Pluto was discovered! The Giovale Open Deck Observatory is the newest addition and features six telescopes to marvel at the planets and galaxies.
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Written & Photographed by Marci Symington Walking into BARCOA Agavería in downtown Phoenix, there is a strange sense of being transported to a cantina in Jalisco, Mexico, which is exactly what the partners had envisioned. Housed in a 1928 historic building with an unassuming entrance off an alley, BARCOA—whose name refers to the tool that extracts agave from the ground—highlights the world of heritage agave spirits. It is the brainchild of Dave Tyda and Ryan Oberholtzer, who serendipitously found three other partners with a deep-rooted passion for agave. “We tried hard to appreciate the [Mexican] culture without appropriating it. So much so that I am confident that when you walk through our doors, you will notice we did our best,” says Tyda. In fact, all five partners bring something unique to the table. Tyda, who founded several food festivals—not the least of which is the Arizona Taco Festival—has the marketing expertise and an intense interest in the traditions of agave spirit production. Ryan Oberholtzer has a security business based in Guadalajara, Mexico, and founded Provecho in The Churchill. About Oberholtzer, Tyda says, “Mexico enters every sentence that he speaks. We all love Mexico, but he makes sure things are done correctly according to paying respect to Mexico and the Mexican culture.” Tyda also brought in Grant Gardner, former owner of El Capitan in Flagstaff and judge at the taco festival. Gardner, an agave sommelier and master mezcalier, brings his extensive knowledge of agave spirits and relationships with the local producers. Nick Fiorini and Jourdain Blanchette (of Sidecar Social Club) developed and run what will likely become an award-winning cocktail program. The team hired interior designer Paulina Hassel-Martinez from Guadalajara to create a two-level bar filled with custom-made items from Mexico. Upstairs, designed to represent a traditional cantina in Jalisco, light fixtures made from actual coas adorn the walls. Henequen rope—also known as sisal, another agave plant— separates the bar from XICO, an indigenous and Latinx art gallery studio with whom BARCOA shares the upper level. And the 20-foot-long wooden bar was made in Mexico, shipped to the states, and assembled in situ. The cantina, as its name suggests, serves a classic cantina menu. As Tyda explains, “Upstairs we serve a Margarita the way a Margarita should be made, a Paloma the way a Paloma should taste.” Other items featured include the Batanga—tequila and coke poured in a pint glass and served with lime and a wooden handled steak knife for mixing—and a Cantarito (pictured top-right), a popular roadside cocktail from Jalisco of citrus, Squirt, and tequila served in a clay mug. The downstairs basement of approximately 1500 square feet features several intimate seating areas centered around a stunning bar. Cattle skulls with Huichol bead art line the black painted walls and in the corner, surrounded by back-lit liquor bottles, a private tasting room beckons. Tyda and Oberholtzer had the vision the minute they saw the space, adding, “You just immediately knew it wanted to be a bar.” The educational aspect of the bar program is part of BARCOA’s magic. The tastings are primarily self-guided; Tyda encourages customers to go on an “agave road trip” and try un poco de todo. “I always start a tasting with a pure blanco tequila because I want to get everyone oriented towards what agave should taste like.” Much like a wine dinner, Tyda will pop in and out, allowing guests to compare tasting notes. While BARCOA does not serve food, there are food trucks located in the parking lot Wednesday through Sunday, or they can cater in food from Provecho. 18
Tyda feels BARCOA stands apart from other bars in saying, “Where can you get together with 7-8 of your friends and have that kind of educational, fun drinking experience? I like to think we are creating something that is truly special that invites people to learn about what they are drinking and why it matters that you know about it. So much of what we pour is family owned and created in very rustic ways.” In highlighting favorite tequilas to showcase in a tasting, Tyda has a few go-to’s, like Corrido, started in 2010 by local businessman, Brad Hoover, who interestingly sponsored the first taco festival. Hoover passed away shortly after launching Corrido, and restauranteur Brian Raab purchased the brand, hiring the original female master distiller, Ana Maria Moreno Romero Mena. Tyda likes to point out that Raab honors Brad Hoover by placing the initials BH on the back of the label. The leather bracelet and guitar pick accompanying the bottle pay homage to the balladeers famous for singing the romantic corridos for which the tequila is named. For something on the unusual side, Tyda pours La Venenosa Raicilla Sierra del Tigre, a raicilla spirit made from agave Inaequidens that grows wild in coniferous forests 6,000 feet above sea level. Distilled in clay pots, this raicilla carries a strong flavor and scent of blue cheese and is typically served towards the end of the evening. At 40 pages long, the basement bar menu is an “agave bible,” according to Tyda, as every spirit listed has 3-4 tasting notes and details on its origin. Fiorini and Blanchette spent countless hours developing the craft cocktail list. A fantastic pick is the Leche de Pistachio (pictured bottom left of PG17), with El Silencio Espadin mezcal, whose heavy smoke profile balanced the sweetness of pistachio flavored coconut milk. Tyda emphasized the rare features of agave spirits in reminding me that, “Agave Mezcal is one of the last remaining untouched unindustrialized spirits that is, by and large, still produced the way it was hundreds of years ago in the middle of a forest by a few people creating it by hand.” This is certainly something worth toasting…salut!
CHEFS DISH ON THE DISH
Written by Alison Bailin Batz
Photographed by Luke Irvin
Hulk Hogan had the Leg Drop. The Rock had The People’s Elbow. John Cena had the Attitude Adjustment. Yes, I am talking about wrestling. But before you turn the page to content more edible in nature, allow me to connect the dots back to food. Just as the most famous wresting superstars had signature moves that helped them gain legions of adoring fans; chefs have signature dishes that help them gain legions of adoring diners. We recently had the chance to sit down with a few of Arizona’s most acclaimed epicurean artists to get the stories behind their big moves…er…dishes.
Dustin Christofolo Given Quiessence at The Farm at South Mountain focuses on sourcing from the onsite Soil and Seed Garden, one might expect chef Dustin Christofolo’s signature dish to be something directly from the garden. However, with his heritage in both Naples and Mexico City, the dishes most special to him represent his vision to marry the flavors of Italy and the Southwest using the freshest ingredients available. “My Aged Beef Carpaccio with Taco Shells, which we have on both the four and five-course tasting menu, really is my vision come to life,” says Christofolo. The plate boasts pickled garlic aioli, caramelized onions, crispy shallot rings, pickled sea beans, micro cilantro, garden greens, and–of course–thinly sliced raw beef. Though, it is elevated to otherworldly levels thanks to Christofolo’s taco shells made from Parmesan cheese, rather than corn, flour, or masa.
Omar Bernal (pictured) Like with Christofolo, it would be easy for Sushi Roku chef Omar Bernal to turn to one of his many exceptional sushi or sashimi preparations, given there are about a dozen dazzlers on his menu. “They are all amazing, I assure you. However, I always direct guests to think about one of my crudos when visiting for the first time, and they always leave happy,” says Bernal. While sushi and sashimi both originated in Japan–sushi typically raw fish served with rice, vinegar, and raw vegetables and sashimi just the fresh raw fish on its own–crudos come from Spain and Italy and are raw fish, shellfish, or beef topped with olive oil, citrus, or a vinaigrette. “I feel like our crudo, especially our Octopus Crudo, really showcases our team’s technique while still allowing the quality of our ingredients to shine.”
Michelle Jurisin With eight concepts–Haunted Hamburger, Crema Craft Kitchen & Bar, The Tavern Grille, Grapes, The Clinkscale Restaurant, Nic’s Steak and Crab House, Pizzeria Bocce, and STRADA at Bocce–under her leadership, one might think chef Michelle Jurisin is too busy to be sentimental about a singular menu item. But nothing could be further from the truth. “Most of the dishes on my menus have a personal connection or family memory, but perhaps none so much as the Marsala Chops, which have been specials or limited-run items at Nic’s, and then Grapes, but now has a permanent home on the Clinkscale menu in Jerome,” says Jurisin. Jurisin first learned the recipe as a child while cooking with her grandma. “I’ve also been making this dish at home for my husband, Eric, for the past 36 years,” says Jurisin. The only major update to her grandmother’s thin-cut pork chops with marsala wine sauce, mushrooms, and Orecchiette pasta, is that Chef Jurisin now sources her protein from Gold Canyon Meat Co., a local Phoenix vendor. 22
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Richard Hinojosa This Chopped challenger named his progressive Arcadia taqueria, Crujiente Tacos, in honor of a dish, or family of dishes. “Crujiente is Spanish for crunchy, so the name of our restaurant translates to ‘crunchy taco’. Given this, it should come as no surprise what my signature dish might be,” says Hinojosa. Fried to order and gluten-free, Hinojosa’s Crunchy Tacos are packed with pork, lamb, or ultra-tender beef (all pictured below) that has been marinated and braised for what tastes like days to reach an exceptional depth of flavor. The beef option is paired with melted cheddar jack cheese, cabbage, Pico de Gallo and a zesty house hot sauce. The signature crunchy taco is so popular that there is a full menu of crunchy tacos on the menu at all times.
Christopher Gross When working in Paris, chef Christopher Gross came across a special, Scallops Parnassinne, wherein the scallops were stacked tall on the plate. “Later, when I returned to the United States, I created an individual cake made from chocolate mousse and sticks of chocolate meringue that I served at my restaurant in 1982,” says Gross. “One day I didn’t have any of the meringue so I wrapped the mouse with a chocolate band. Another day, I decided to use a piece of tubing to form a mold and then filled it with chocolate mousse before wrapping it with the chocolate band and pairing it with berries.” According to Gross, people started calling the tall dessert everything from a chocolate tower to a chocolate chimney. “Eventually, I called it Parnassinne Au Chocolate as homage to that scallop dish and at one point even cooked it with Julia Child on Cooking with Master Chefs,” says Gross. He notes it now appears on his Christopher’s at Wrigley Mansion Classics Menu several days a week.
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Stephen Jones (pictured above) There are only two dishes that have been on this James Beard-nominated chef’s menu at the Larder + the Delta since day one. “One of those two dishes has grown to be one of my most beloved: my Cauliflower,” says Jones, whose menus are acclaimed for his ability to showcase the diversity of local Arizona produce. “The dish was created day one, customer one, back in 2015 when we were at DeSoto Central Market.” Funny enough, the dish that has had guests coming back ever since almost never was. “When we were still in the R&D phase, I conceptualized it a bit different,” says Jones. “But then as–to our surprise and happiness–a lengthy line formed prior to our first hours of operation, my sous chef and I had to think on our feet to create something that was still me, but more feasible to execute.” The result is a love letter to the veggie, which is sourced from Blue Sky Organics and paired with pickled celery, Smoked Moody Blue Cheese, scallions, and Cutinos’s Hot Sauce.
Ce Ban Given Roka Akor holds one of the only licenses in the United States to source Kobe Beef directly from Asia’s Hyogo Prefecture, Chinese-born Ce Ban feels a special connection to the protein. “Our Wagyu, which translates to Japanese Beef, is one of the world’s most desirable and in-demand meats,” says Ban. “It must be bred from a pure lineage of Tajima-Gyu cattle that are born and raised in Hyogo.” At the restaurant, the meat is served by the ounce, based on market price.
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Phoenix's Best Brunch Written by Alison Bailin Batz
Photographed by Luke Irvin
In our eyes, brunch rules the weekend. Neither too early nor too late, a munch and a mimosa may be the best way to kick off your day. Here is a look at some exceptional epicurean adventures in the A.M. as well as some dishes and drinks that will delight while there.
O.H.S.O. While O.H.S.O. stands for Outrageous Homebrewer's Social Outpost, come Saturday it should be short for OH-SO Much Fun. Available both Saturday and Sunday from 9 a.m. to 2 p.m. at all four locations Valleywide, O.H.S.O.’s brunch menu is notable as each signature entrée comes with a 10-ounce beer or super-sized mimosa. Each location is also ultra-dog friendly, going so far as to have water features and snacks for pups on each of its epic patios. Those in the know start any weekend visit to the eatery with the donut hole starter to enjoy with that first complimentary drink. Then, the options are nearly limitless, but items of particular note are the Biscuits & Beer Gravy, which features homemade buttermilk biscuits fresh from the oven along with spicy sausage and beer-infused gravy, as well as a side of bacon, and the Fruity Pebbles French Toast, actual French toast coated with Fruity Pebbles before hitting the griddle and then paired with lemon mascarpone and fresh berries to boot.
Humble Bistro (pictured) This anything-but-humble eatery with locations on High Street in North Phoenix, Glendale, and Gilbert, offers brunch every weekend from 11 a.m. to 3 p.m., with the Glendale location featuring all breakfast entrees for $11.99 and select drinks for just $6 each. Honestly, each location is very reasonable, even without this killer deal. The menu is a perfect combination of traditional and modern takes on morning favorites. Think classic egg preparations and some fine breakfast sandwiches, but also super-sized artisan cinnamon rolls with candied bacon, cinnamon glaze, and whipped citrus mascarpone. If that’s not what you’re searching for, look for European-style egg preparations with aged cheddar and spicy hollandaise. Pro tip: add a Neapolitan-style pizza to your order, if even to take home and enjoy later.
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Ladera Taverna y Cocina (pictured) Though in the heart of Phoenix, this modern Mexican restaurant and bar–with one of the sneaky best patios in Arizona complete with candelabras and tables with hand-painted tiles–effortlessly transports your tastebuds south of the border every weekend from 10 a.m. to 2 p.m. During that time, not only are there $4 Bloody Marys, mimosas, sangria, Micheladas, and house margaritas, but 10 or more signature morning items, plus almost the entire regular starter and main menu, to boot. After ordering a round of cocktails, you’ll be wise to decide on two or three appetizers to share. From the street corn with chipotle aioli, chili powder, and cotija cheese, to the wild shrimp ceviche with lime marinated Mexican shrimp, red onion, cucumber, tomato, clamato, and cilantro, there isn’t a loser in the bunch. From there, look at the most authentically Mexican morning menu items, including the Chilaquiles Rojos with pork pibil, Enchiladas de Pollo (bottom-right picture) with over easy eggs, and Coco Leche French Toast with dulce de leche, coconut streusel, and spicy honey.
Campo Italian Bistro + Bar Also new to the market last year, Campo is the brainchild of James Beard Award Winner chef Alessandro "Alex" Stratta and his long-time friend and fellow award-winning chef Jeremy Pacheco, who happens to be the culinary director for Genuine Concepts. In order to stay true to the Italian ethos of using only the freshest seasonal ingredients, the modern Italian tavern proudly features local, organic foods from Arizona’s own Huss Brewing Co., Four Peaks Brewing Company, McClendon’s Select, Queen Creek Olive Mill, Crow’s Dairy, and Sonoran Pasta Co. across its menu. This will be the venue’s first summer serving brunch, which is available on weekends from 10 a.m. to 3 p.m. The goal is to pair some of the morning menu marvels from Stratta and Pacheco–featuring everything from Dutch Baby Pancakes and Eggs in Purgatory to Crab Cake Benedicts and rural Italian breakfast classics–with live music as often as possible, thanks to their relationships with an array of talent from across Arizona.
Herb Box Many know Herb Box for its ample vegan and gluten-free options, but not everyone knows the eatery also supports local growers and suppliers by using farmers’ cheese, cage-free eggs, hormone-free natural meats, nitrate-free bacon, and local, organic produce whenever possible. Their brunch service runs on Saturday from 9 a.m. to 4 p.m. and Sunday from 9 a.m. to 3 p.m. Both the Smoked Salmon Hash with crisp pancetta, capers, and smashed fingerlings and the Cinnamon Buckwheat Pancakes with honey butter and smoked bacon offer the chance to sample just how satisfying gluten-free menu items can be. Those picks also shine a spotlight on locally sourced items. Herb Box keeps it simple and in style at each of their chic eateries. Items like the Simple Good Morning Eggs with smoked bacon, avocado, tomato, and the Chargrilled Steak & Eggs with ancho-bourbon demi-glace and smashed fingerlings with roasted red pepper aioli will load your palate with flavor and fuel for the day!
Snooze, an A.M. Eatery You have to love an ironic name. Do anything BUT hit the Snooze button when someone invites you to Snooze for brunch. Big, bold and bright inside and out, if the vibe doesn’t wake you up, the morning mixology surely will. From coffee-infused cocktails to bold takes on Bloody Marys, each of Snooze’s nine locations across Arizona offer brunch from open to close seven days a week, and they bring it with pre-lunch libations. Among its most popular cocktails are the Abricalavra, which is a twist on a traditional mimosa featuring Snooze’s own proprietary sparkling wine, apricot liqueur, fresh lavender, honey, and lemon juice, and the Orange Snoozius, an amped up vodka and orange juice that adds in a healthy dose of orange liqueur and layers of whipped cream. The food is similarly spectacular, especially the Benny Duo, which gives guests the chance to mix and match any two iterations on eggs benedict on their menu–there are seven–together with crispy hash browns. First-timers are smart to go for a pork chile verde benny paired with a habanero pork belly benny.
STK Steakhouse Just last year, The ONE Group–known for introducing Kona Grill to the Valley–opened the doors to STK Steakhouse at the Scottsdale Waterfront, marking the brand’s 14th location in the United States and 22nd worldwide. The 6,177-square-foot restaurant boasts a 1,200-square-foot patio outside and large central lounge inside, furnished with creamy leather banquettes and textured crocodile tiles. Visitors will also witness a formal dining room, chic bar, and STK’s dramatic signature horn wall. For those unfamiliar, each STK worldwide features a wall with more than 100 cattle horns inside. Other signature elements include theatrical lights illuminating each table, live music several nights a week, and a brunch worthy of a rock star. Available on weekends from 10 a.m. to 3 p.m., brunch service starts with the option of 90 minutes of bottomless mimosas or Bloody Marys for $30 per person. Then, guests can go big or go home with options including Lobster Eggs Benedict with caviar hollandaise, a Wagyu Burger made with seven ounces of premium Wagyu beef, and Truffle Steak & Eggs with Wagyu flat-iron steak, shaved truffles, and truffle buttered brioche.
Hash Kitchen (pictured below) To say this brunch-only restaurant concept–with locations in Chandler, Phoenix, Peoria and Scottsdale–is over the top is an understatement. First, there is a DJ spinning tracks all weekend long, often with throes of guests singing along to every record. Then, there is the Build-Your-Own Bloody Mary Bar with over 50 toppings. As if that isn’t enough, there is also a nearly endless morning mixology menu featuring the Hash Bloody in a Bag, which really does look like you are drinking out of a blood bag; the Mega Glitter Bomb Mimosa, a 25-ounce champagne flute with a full bottle of sparkling wine, flavoring of your choice, fresh fruit garnish, glitter cotton candy, and a Hash Kitchen pinwheel toy to take home; and Giggle Milk, which is vanilla vodka combined cotton candy-flavored milk, coconut puree, and Blue Curacao. Oh, and then there is the food. The two-page menu feels like if someone said “Thanksgiving feast…but make it brunchy.” If with a group, start with the Hot Glazed Donuts in the shape of hashtags for a photo. Then, just some of the signature items to consider including Maso’s Breakfast Potato Tacos made with four potato tacos; Coconut and Almond Encrusted French Toast; the Hangover Hash; and the Breakfast Sliders. Oh, and get a side of the bacon with the 24-karat gold flakes on top, just for fun.
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Versus series is back at ZuZu, where your favorite alcoholic
‘61’s Vegan Harvest Menus and live music are sure to
beverages go head-to-head over delectable dishes. On
impress. Join us for our Sunday Supper Club or Spirited
select Saturdays at Sands, you can explore Valley treasures
Sipping Seminars—thoughtfully crafted events you and
+ flavors at the Sip + Shop Summer Market Series.
yours won’t soon forget.
H O T E LVA L L E Y H O . C O M | 8 55 . 7 2 8 . 87 2 0
M O U N TA I N S H A D O W S . C O M | 8 55 .9 6 9. 2 8 5 8
6850 E. Main St. Scottsdale, AZ 85251
5445 East Lincoln Drive, Paradise Valley, AZ 85253
Rochelle Daniel
Written by Alison Bailin Batz
Photographed by Luke Irvin
They say the harder you work, the luckier you get. While certainly true, hard-working chef Rochelle Daniel also has the luck of the Irish. “While I grew up in Arizona, my grandparents were from Ireland,” says Daniel. “I distinctly remember bringing them in–not to mention their amazing soda breads and other native dishes including homemade cheeses and butters–for show and tell in school, bragging to the class that grandpa was a real-life leprechaun.” Daniel also grew up close to her mom, who trained professional athletes and others at Arrowhead Country Club. “I started helping out at the country club young, and by 14 walked into the kitchen and quickly fell in love. I knew even at that young age that the kitchen would be my home,” says Daniel, who graduated from Sunrise Mountain High School in 2003 and immediately earned acceptance into Scottsdale Culinary Institute. During the program and immediately after, Daniel gained experience by working in the banquet and catering departments at Painted Horse Café, Four Seasons Resort Scottsdale at Troon North, and Continental Catering. “At 20, I took a line cook job at Zinc Bistro in Scottsdale, which at the time was called the hardest kitchen in which to work in Arizona given the level of talent, not to mention sheer size of the guys in the kitchen,” says Daniel, noting that in addition to mentoring under the award-winning Matt Carter, she also worked with chef Adam Schop–who now helms Miss Lilys in New York, Dubai, Negril and more–and Jeremy McMillan–well-known for his success on The Cooking Channel–who both stand at more than six-foot-three in stature. While small in stature in comparison to her towering culinary colleagues, Daniel proved she was big on talent. By 24, Daniel was running the kitchen at the iconic eatery, ultimately leading it for several years before moving to Sedona for a massive project. “I was honored to be recruited by L'Auberge de Sedona to help re-imagine their restaurant program,” says Daniel. “I moved up north–to Flagstaff, where I commuted to Sedona daily–in 2015 to help develop and launch Cress on Oak Creek, falling in love with northern Arizona along the way.” The only thing she didn’t love about the experience was the 14-hours days that go into running a full resort culinary operation. “In addition to crafting dishes, you are budgeting, buying, planning banquets, overseeing room service and about a dozen other things, and after a while, they do take their toll, even in one of the most beautiful places on earth,” says Daniel.
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By the mid-2010s, Daniel was ready to get back into a restaurant. “At that time, Matt [Carter] was preparing to open Fat Ox in Scottsdale, and he had a plan that would allow me to eventually take an ownership stake in the eatery in addition to serving as its executive chef,” says Daniel, who reunited with Carter and opened Fat Ox in 2016. With immediate success, Daniel wowed crowds from across the globe with her take on northern Italian delicacies, seafood preparations, and more Avant Garde specials. “I ultimately decided against ownership and kept to cooking, but it wasn’t long before ownership–albeit of something far away from Scottsdale–decided to set its sights on me,” says Daniel. A group of investors began visiting Daniel at Fat Ox, dining while attempting to lure her back to her beloved Flagstaff for the opportunity of a lifetime. “They had a vision for three restaurants in the area, starting with a steakhouse,” says Daniel. “Just as I finished the business plan; the pandemic hit.” The pandemic shifted the vision of the steakhouse. “Quite organically, I gravitated toward an elevated dining concept beyond a steakhouse, a place where I could showcase a little of everything based on seasonality, but also on what my team was able to forage ourselves, a passion of mine,” says Daniel, who opened Atria in the space that was once San Felipe’s in 2021. Daniel decided on the name of the 93-seat eatery years ago. “It has a few personal meanings to me,” says Daniel. “First, atria is the word for atrium if plural, which represents our foraged ingredients. Given the openness of an atrium, it also means freedom to me to do and dream up what we want. Finally, the two atria in our bodies are responsible for getting our blood pumping, the feeling I want all my guests to have when they taste our food and drinks.” Modern American but with global influences, Atria not only took Arizona by storm, but the nation, earning Daniel a James Beard nomination as among the best Emerging Chefs in the United States earlier this year. This summer, Daniel will launch a new seasonal menu at Atria while preparing to break ground on the other concepts previously mentioned, though there are now four total versus the initial three. “You can expect a speakeasy, pub, and even that steakhouse we first talked about in coming years from my team, not to mention an always-evolving culinary perspective at Atria, of course,” says Daniel. It is safe to say that tastebuds across Arizona, and the world, cannot wait.
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WEDNESDAYS, THURSDAYS & SUNDAYS 5-9PM FRIDAYS & SATURDAYS 5-10PM
J&G STEAKHOUSE AT THE PHOENICIAN 6000 E. Camelback Road | Scottsdale, Az 85251 480.214.8000 jgsteakhousescottsdale.com
PROOF BREAD Written
by
Marci Symington
Photographed
by
Luke Irvin
could connect with, and Proof grabbed a hold of me in a way that is hard to explain,” says Jon.
Owners of Proof Bakery Jon Przybyl and Amanda Abou-Eid didn’t start out as bakers; in fact, they had never baked before acquiring the company. What began as a quest to find artisan bread reminiscent of that which they enjoyed visiting family in Poland turned into an unexpected career path.
As the brand-new owners of Proof, Jon and Amanda arrived at Jared’s home at 4 a.m. on a summer day in June for a two-week crash course in baking bread. While originally thinking of Proof as a hobby, Jon and Amanda soon found the demands of the business took over all aspects of their lives.
Jon and Amanda stumbled upon Proof in the Gilbert farmer’s market in 2016 and became loyal weekly customers. Then owner of Proof, Jared Allen, had been a baker for Aaron Chamberlin “I would define artisan at St. Francis (now Oak on Camelback) and at American Way as something you Market, before operating Proof do as a craft, with out of his home. In 2017, Jared decided to sell Proof and move out intention, something of state, and Jon and Amanda knew instinctively they had to buy it. that is not purely
The heart of the business centers around the sourdough starter that Jared had named Harriet after the mother in the ‘90’s sitcom, Family Matters. “We had an intimate connection with our starter from the beginning,” explains Jon, having to feed it at the right intervals and understanding when it is at its peak to achieve any type of leavening power from it.
efficient, but tied to Amanda was no stranger to the kitchen, having grown up in a large culture and history.” Lebanese family and spending Staying true to this age-old tradition of leavening bread with hours cooking elaborate meals. Drawing from this strong just a sourdough starter was a 24/7 job. Amanda recalls, “I sense of family she explains, “Jon and I were both craving always joke and call Harriet Jon’s mistress; she was on our something tangible. I grew up in farmer’s markets so when our kids were younger, I wanted to share that experience with honeymoon.” them. So before even buying Proof we had made a vow as a family to connect with our local community.” After their initiation into breadmaking, Jon and Amanda moved Proof into their own home. Initially, they had little Jon, an entrepreneur with a wide range of business experience, to no equipment, hand-mixing the dough in a large mixing knew buying Proof was different from his other ventures. “I trough that Jared had built out of a barrel and using two halfwanted to do something that every generation in my family broken ovens in which to bake. Slowly, they built collateral
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the move was quick. “We were baking in our house on a Wednesday, and the next day baking in the new building.”
to purchase necessary items such as mixers and an industrial oven. They had to upgrade their electrical panels to power the new oven, build walk-in refrigeration, and expand their garage for storage.
Currently, Proof Bakery serves approximately 3,000 customers a week. The heart of their business centers around sourdough breads and croissants. Historically, they have used flours from Hayden Flour Mills and Central Milling out of Utah. Proof plans to mill more of their own ancient grain flour at the local grocery store Main St. Harvest (next door to Proof), using rye, spelt, and old-school grains. Jon notes that shift will incorporate “interesting techniques that bring more flavor and durability to the bread.”
As Jon describes the first year in business, “It is difficult to put into words what those original moments were like. People often talk about the sacrifice around starting a new business, but doing something arcane like baking in a way that few have done at a commercial level since the 1800’s is particularly challenging.” As the team was fueled by the reactions of their customers and by their improvement, Amanda recalls with a smile, “My low point was trying to hit Jon with the broom because I was so tired.”
Even with the new store, Jon and Amanda maintain that farmer’s markets of Gilbert and downtown Phoenix are still the core of their business. Jon says, “Without farmer’s markets we wouldn’t be anywhere,” and Amanda recalls their vow to connect with the community made many years ago in saying, “I think they are part of our identity.”
After 4 years of operating out of their garage, what Jon and Amanda call the “soul of Proof,” they received notice from the town of Mesa that they had to move. While enjoying a meal at Tacos Chiwas on Main Street in Mesa, they noticed a vacancy next door, a historic building from 1880. However, the building needed a lot of work. At 22-feet wide by 140 -feet long, the goal was to transform it into something viable for several years to come.
Jon and Amanda reflect on their journey while navigating their roles as parents of two kids. Says Jon, “The idea of believing in what we are doing and figuring out how to make it viable still drives me to this day because we are not out of the woods yet. It seems like every year there is something crazy that happens, from a pandemic and forced eviction, to the cost of ingredients and labor skyrocketing.” Jon adds, “we believe the future of our bakery is in the actual bakers, having a passion for what they are doing, and understanding the why.”
Capital was an issue. They had just spent a lot of money into retrofitting their home to accommodate the growth of Proof. A friend suggested raising money on Go Fund Me. Their presence on YouTube enabled them to raise over $100,000 from people representing over 100 countries. Jon explains
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SCAN THE QR CODE FOR YOUR DIGITAL COUPON
OUR LOCATIONS SCOTTSDALE RESTAURANT
BREWERY / TAPROOM
8300 N. Hayden Rd. Scottsdale, AZ 85258
3002 E. Washington Street Phoenix, AZ 85034
LEARN MORE AT PHXBEERCO.COM
Global Gourmet Gods Written by Alison Bailin Batz
Photographed by Luke Irvin
Samantha Sanz ELEMENTS AT SANCTUARY
Lee Hillson T. COOKS
Hector Cruz CAFÉ MONARCH
Jacques Qualin
Gus Lewkowicz
J&G STEAKHOUSE
JOCQUE CONCEPTS
Arizona restaurants offer a melting pot of diverse ingredients and flavors. That is often thanks to the melting pot of diverse talent in the kitchen, who bring experiences from around the world onto our plates. Case in point: these culinary leaders, each of whom hails from somewhere outside of the United States.
Jacques Qualin Qualin’s culinary career feels like a movie. “I grew up in the Franche-Comté region of France and took a hotel kitchen apprenticeship at 16 years old, followed by training in Paris, where I was lucky enough to work with Michelinrated chef Michel de Matteis and celebrated chef Claude DeLigne,” says Qualin. Chef’s next stop? New York City. The restaurant? Le Cirque, which at one time was one of the most famous eateries in the world. As if not impressive enough, he then worked at Jean-Georges, a Two Michelin star AAA Five Diamond French eatery overlooking Central Park, earning the respect of celebrity chef Jean-Georges Vongerichten himself. The mutual admiration eventually led Vongerichten to recruit Qualin to open and run his J&G Steakhouse at The Phoenician when it opened in 2009. Chef Jacques has been the venue’s star since day one, and all these years later he continues to wow diners nightly by combining French technique, flavors from around the world, and steakhouse favorites together with what seems like ease. Or, in other words, he lived happily ever after.
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Lee Hillson Hillson, the beloved executive chef at the Royal Palms Resort and Spa, has a cheeky grin that will always give his hometown away. “Yep, I was born in Greenwich,” says Hillson with a laugh, before adding that by “Greenwich” he means the borough in London and not the city in Connecticut. Hillson studied his craft in England before moving to Austin for a girl (that turned out to already have a boyfriend) and then back across the pond to train across Europe. He would make a stop in the Northeast before coming to Phoenix in 2000. “I was here to interview at a ritzy restaurant in town, but drove by the Royal Palms first,” says Hillson, who never made it to the other interview as he drove up the Royal Palms driveway and earned himself a line cook position that same day. The executive chef by 2004, Hillson’s fish preparation as well as his pesto dishes soon became that of legend. Though he left the resort for a spell for other adventures, Hillson made his way back to his epicurean home in 2019 to dazzle a new generation of diners at Royal Palms.
Gus Lewkowicz Argentinians are known for their hospitality and curiosity. It should come as no surprise then that Gustavo “Gus” Lewkowicz is a native Argentinian. An entrepreneur and self-taught chef like his own father before him, Lewkowicz–who lived in New York after Argentina–moved to Scottsdale in 1999 to open Tribe American Leathers. With its success, Lewkowicz was able to find more time to devote to cooking, so much so he decided to take a leap of faith and open his own restaurant, Café Monarch, in 2013. Continuously lauded among the top fine dining destinations in the United States by Trip Advisor for nearly a decade, Lewkowicz is a master of tasting menus, offering interactive dishes that involve all five senses. “Today, the business is a family one, with my wife and children involved as well,” says Lewkowicz. Together, the family even opened a second concept called The Reserve in 2020, which is perhaps even more high end and ambitious than even Monarch. Thanks to that famous hospitality, both brands have mouths watering around the world.
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Samantha Sanz Chef Samantha Sanz was inspired to cook while growing up in Mexico. Her parents also owned a popular restaurant, so Sanz has memories of cooking as early as age 6, at first when her parents’ backs were turned, and then eventually together. “I moved to Arizona in 2008 for culinary school and earned my first professional job at Elements at Sanctuary soon after,” says Sanz. “Who knew that first line cook job would one day come full circle for me.” Sanz says that because after getting her start at Sanctuary and then taking on high-profile positions at both Virtu Honest Craft and Talavera at the Four Seasons Resort Scottsdale Troon North (where she earned two James Beard nominations), Sanz ended up back where she started in 2020. This time, however, she is both the lead chef and the new face of Elements, Sanctuary’s awardwinning signature eatery. There, Sanz is dreaming up farm-fresh American cuisine infused with Asian and Latin accents, which have become her signature over the years.
Hector Cruz Today, Cruz is the executive chef of Jocque Concepts in Scottsdale, where he oversees the culinary operations for Diego Pops, The Montauk, Hot Chick, and Eat Up Drive In. However, he was first inspired to cook while growing up in Mexico City, though not wholly because of Mexican cuisine. “My father owned a popular Cuban restaurant in the region, and though I aspired to be an economist, it was impossible not to fall in love with cooking,” says Cruz, who moved to Phoenix at 17. After graduating high school, Cruz enrolled in Scottsdale Community College’s culinary program. This is back in the early 2010s, when the Jocque’s owned American Junkie, a concept where Cruz would work, eventually helping expand the brand into his native Mexico. “For the past 10 years, I’ve grown with the family-owned business as well in my craft,” says Cruz. “Each concept, save for Eat Up as that came as a result of the pandemic, is based on the travels of the Jocques and my worldly approach to ingredients. So, there is never a dull moment, and certainly never a dull dish.”
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Ponche Mexicano from the beautiful state of Colima
Front Pourch Brewing 1611 W Whispering Wind Dr. Suite 7 Phoenix, Arizona 85085
Chef's Picks: Mexican Cuisine With Fidencio Alatriste Written by Christina Barrueta
Photographed by Luke Irvin
A native of Huauchinango, Puebla, Mexico, Fidencio Alatriste honed his skills in some of the Valley’s best kitchens. Among his mentors are local legends like Matt Carter (Zinc Bistro, The Mission, Fat Ox), James Fox (Vecina), and Richard Sandoval (Toro at the Fairmont Scottsdale Princess and RS Hospitality concepts). Chef Alatriste has also worked with chef and restaurateur Joey Maggiore over the years at Cuttlefish, Sicilian Butcher, and Tomaso’s, so it was no surprise when Maggiore tapped Fidencio to helm his newest concept, The Mexicano. An instant hit (be prepared for a wait), this fun and lively restaurant in Scottsdale is the perfect setting for Alatriste to weave his heritage throughout the modern Mexican menu. There’s chile en nogada, a roasted poblano pepper stuffed with picadillo, draped in a walnut cream sauce and garnished with cilantro and pomegranate seeds. “It’s a specialty from Puebla, with the colors representing the green, white, and red of the Mexican flag,” Alatriste explains. Other signature dishes include ensalada fresca (pictured below), a vibrant salad of watermelon, cucumber, red onion and panela cheese with an aji amarillo-coriander vinaigrette and crispy pepitas that is inspired by Chef ’s childhood memories. “When I was young, my mother would take me to the city center and buy me cups of watermelon and cucumber with Tajín salt. I took that cup that made me happy as a child and made it next-level,” he says with a laugh. And don’t miss the Sonoran Molcajete, a hot volcanic rock bowl filled with grilled steak, shrimp, chicken, nopales, panela cheese, and more, nestled in a rich bubbling sauce Alatriste playfully calls “mafioso salsa” as a nod to Maggiore’s Italian roots. “I blend different chiles–chile morita, guajillo, pasilla, and ancho–with garlic, cumin, lime juice, and honey and serve it with fresh tortillas, rice and beans. It’s Mexico on a plate.”
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Here, Alatriste shares three of his favorite restaurants:
Restaurant Huauchinangos Chef ’s Thoughts: “It reminds me of my grandmother’s and mom’s cooking and tastes like home–the nopales, blue and yellow masa and fideo like they make in Puebla. It’s food you won’t find at other places. The owner is from my neighborhood and my parents know his parents. Sometimes I’ll meet people I know from Mexico, and it feels like I’m in Huauchinango.” Favorite dish(s): “Huachitlacoyos. They’re stuffed with garbanzo beans and topped with cactus salad, chile morita, and queso fresco, and you can order them with steak or pork chops. They also have unique quesadillas with pollo en chiltepin– shredded chicken with chiltepin salsa–topped with shredded lettuce and queso fresco. ”
Mariscos El Kora Chef ’s Thoughts: “It’s a small place with fresh seafood from Nayarit, Mexico. Get a cold beer and the food is so fresh you feel like you’re at the beach–seafood cocktails, shrimp tacos, fried fish, octopus. Everything is always super tasty and cooked perfectly, including the rice and beans. There’s live music called banda, and it’s a great place to enjoy with family. ” Favorite dish(s): “Tostada mixta with octopus, scallop, fish, shrimp, pico de gallo, fresh cucumbers, and red onion, and the ostiones especiales, which are oysters topped with octopus, shrimp, cucumber, and a special house citrus salsa. The aguachile de verde–shrimp poached with citrus and chiles–is another favorite.”
Espiritu Cocktails + Comida Chef ’s Thoughts: “The menu is small and I like that. I always say when you have a small menu it gives you the chance to focus on the flavors, which is super smart. You can tell that they took the time to make sure everything is perfect–it tastes like Mexico. They have a good cocktail program too.” Favorite dish(s): "Their aguachile rojo and fundido are so tasty. People usually use chorizo with fundido, but they’ve changed the game by adding tomatillo salsa and crispy potatoes. I would never think of that, but those flavors are so good together. And the whole fried red snapper with slaw, salsa crudo and salsa macha with a base of sesame seeds–I super enjoyed it and need to go back!”
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CARTEL ROASTING CO. Written by Isaac Stockton
Photographed by Luke Irvin
Coffee is a lot like music. There are countless genres and blends. Anyone can throw some grounds in a coffee pot and make a cup just as anyone can pick up a guitar and play a couple chords. Like music, coffee is also a kind of universal language; everyone knows what a cup of coffee is and how lovely it can be. Despite the ubiquity of music and coffee, the product, when handled by a professional, is undeniably special. Somewhere in the neighborhood of 400 billion (yes billion, with a B) cups of coffee are downed yearly so it stands to reason that some of the brews will truly stand out. For us, the glorious black bean water produced by the self-proclaimed “coffee nerds” at Cartel Roasting Co. is the cream of the crop. Cartel has been open for almost 15 years, starting back when modern coffee culture was in its infancy. Co-founder Amy Silberschlag sheds some light on their early days, “You have to think about specialty coffee from Arizona 15 years ago. It was weird that we only had 8oz or 16oz of coffee... We didn’t have the whipped cream and caramel or mint and we didn’t have a blender or cinnamon to sprinkle on top.” Getting access to high-quality beans brought forward the nuance of coffee flavor that set the company up for success. As of writing, Cartel has 11 locations across 3 states. Their growth can partially be attributed to the consistency of the quality across state lines, and the quality of people tamping espresso behind the counter. Cartel employs only the most passionate coffee fans to share their excitement with the tens of thousands of yearly visitors.
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Watch our Podcast with Cartel!
Besides their 11 locations, Cartel offers bagged specialty coffee, including a sampler box for those indecisive folks or those new to the world of brewing at home. Cartel also offers a subscription service that is extremely personalized from the bean choice, to the roasting, to the shipping. Businesses can even buy wholesale for higher volume or corporate settings to help alleviate the banality of the 4 straight staff meetings. Cartel has a culture of betterment and improvement as embodied by one their core values: be better today than yesterday. That idea is carried over into their love of educating people about how to make excellent coffee at home. Cartel states another one of their core values on their website: our north star is to make good. They see their coffee as a vehicle for goodness and a compliment to anything their customers are passionate about. “We hope our coffee pulls you into the gravity of it, like a black hole, and sends you spinning into your life dreams.” This positive mentality is further embodied by Cartel’s fundraising program where proceeds from their Give Back Blend are donated to local charities. If you’re like us, Cartel Roasting Co. inspires us to support local, invest in our community, make good, and enjoy terrific coffee.
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EASTSIDE TAPROOM & BREWERY Our Eastside Taproom & Brewery offers 16 rotating taps of our mainstay, seasonal, and limited-release beers that you can enjoy on our dog-friendly patio. Open for dine-in and to-go services, with growler fills, 12oz cans, and kegs, along with a retail section featuring hats, shirts, sweaters, and glassware.
4366 E HUNTINGTON DR HISTORIC BARREL + BOTTLE HOUSE - FLAGSTAFF Our Downtown Location features a Cocktail Lounge with a full liquor bar and specialty cocktails. On the other side, our Craft Beer Bar offers 20 beers on tap, large dining area, TV’s and a dog friendly outdoor patio space with heaters. Both sides feature a full menu of elevated pub food with vegan and gluten free options.
110 S SAN FRANCISCO ST HISTORIC BARREL + BOTTLE HOUSE - WILLIAMS Historic Barrel + Bottle House - Williams is a fast-casual, familyfriendly restaurant featuring an elevated menu with appetizers, sandwiches, and wood-fired pizzas & pastas. We offer 16 craft beers on draft, local Arizona wine, and a variety of signature and classic cocktails. We offer outdoor dining in the beautiful summer months with a dog-friendly patio all year round.
141 E RAILROAD AVE
WWW.HISTORICBREWINGCOMPANY.COM
FIRE & BRIMSTONE WRITTEN BY STEVEN LARSON
PHOTOGRAPHED BY LUKE IRVIN
Fire & Brimstone is located in Gilbert, AZ inside of a building called Barnone, which is dubbed a “Craftsman Community.” Barnone itself is something special, and is on the cutting-edge of an evolution of the Arizona food and beverage scene. This giant reinforced barn now houses several original concepts, not simply comprised of food and beverage businesses. All the residents at Barnone share the same philosophy of being locally focused and revolving around the well-being of the community. Fire & Brimstone sits alongside other hotspots like The Uprooted Kitchen, which focuses on organic, plant-centric cuisine using fresh produce from the Farm at Agritopia (also on the property). Just around the corner is Garage East, a wine bar not bound to conventional methods and not afraid to experiment. 12 West Brewing even has a taproom space with a beer for everyone that is merely steps from the ordering stand at Fire & Brimstone. Then there is our feature, Fire and Brimstone. Much like its counterparts, Fire & Brimstone uses ingredients pulled straight from the Farm at Agritopia. It has a unique and inviting vibe, intentionally designed by owner James Johnston (pictured below). If you recognize the last name Johnston, you need not be reminded of James’ father, Joe Johnston–the restaurateur mastermind behind such concepts like Joe’s Farm Grill, Joe’s Real BBQ, Liberty Market, and Topo in downtown Gilbert.
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With Fire & Brimstone, James is making his own mark. James is embracing rustic cooking methods with an eclectic menu centered around a beautiful wood-fired oven. While you can order classics like sandwiches (try the ham and cheese seen below) and salads, James shows off his true culinary skills with items like his Shakshouka (pictured on PG61). Fire & Brimstone’s take on this popular Middle Eastern dish features fried egg, a hearty tomato and pepper sauce, and a southwestern flair of jalapeno and cilantro. James’ pizza menu features classics like the triple cheese (shredded mozzarella, whipped ricotta, and parmesan) and also has some trendier pizzas like a BBQ chicken, buffalo chicken, and a baked potato pizza. You will see James’s creativity and community spirit through his collaboration with a neighboring business of Barnone in the Romanoff pizza. This vegan pizza uses plant-based cheese and tempeh sausage from The Uprooted Kitchen immersed in a tomato sauce topped with roasted pepper and onion. James also has something special for especially adventurous folks, a dill pickle pizza! Appropriately named The Big Dill (pictured bottom right of the previous page), this pizza has a garlic oil base, shredded mozzarella, ricotta, dill pickles, buttermilk dressing, and fresh dill. Whether you enjoy the classics or want to go out on a limb and be bold, Fire & Brimstone will whip something up for you, doing so with spectacular execution. The vibe and communal aspects of dining at Fire & Brimstone are an experience you will enjoy and want to revisit again!
Check out our video podcast with Fire & Brimstone at www.atasteofaz.com or scan the code! Subscribe to our podcast on YouTube, Apple Podcasts, Spotify, or wherever you listen. Subscribe to our email blast for updates on all of our other content!
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PROUDLY NANO CREATING TASTY AND ADVENTUROUS BEERS
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