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A PLACE AT THE TABLE FO O D & DRIN K ISSU E O C TO B E R 2 02 6

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LIFESTYLE LETTER

Good Food, Great Company Welcome to our annual Food and Drink issue! There is something truly magical about October in Tempe. As the autumn desert breeze settles in, our community naturally gravitates toward gathering around the table. Food and drink are far more than mere sustenance—they are the heart of our shared experiences, the backdrop to our favorite memories, and the canvas of our vibrant city's culture. Tempe’s culinary scene is constantly evolving, blending cozy neighborhood staples with ambitious new dining venues that keep our palates inspired. In this issue, we’re thrilled to celebrate the passion and innovation driving our local food community. First, we spotlight Paul Gillingwater and his beloved neighborhood gem, Bar Capri. Known for its effortless warmth, hand-crafted cocktails, and soul-warming Italian dishes, Bar Capri has quickly become a go-to sanctuary for locals looking to unwind and connect over great food. Next, we take you inside Tempe’s hottest new culinary destination: Roman God of Fire at Hayden Ferry Lakeside. A striking collaboration between Pretty Decent Concepts and James Beard Award-winning celebrity chef Scott Conant, this stunning restaurant honors Roman history and wood-fired techniques. From wood-fired pizza bianca brushed with rosemary and honey to decadent lobster pasta and crisp fritto misto, Chef Conant brings the authentic soul of Rome directly to our waterfront. We also visit long-time favorite Picazzo’s Healthy Italian Kitchen, where health-conscious dining meets rich, comforting flavors. You won’t want to miss their fresh Caprese Moderna recipe—featuring roasted tomatoes, creamy stracciatella, fresh pesto, and crunchy pistachios—a modern, elevated spin on a classic. Plus, Arizona natives Stanya and James Gorraiz bring their elevated fast-casual concept home to Tempe with the grand opening of Urban Hip-E Fresh Kitchen on Mill Avenue. Whether you’re revisiting a cherished neighborhood spot or stepping out to try the newest dining room in town, we hope this issue inspires you to pull up a chair, raise a glass, and savor every bite our wonderful city has to offer. Cheers to good food, great drink, and even better company! W E N D Y B AT E S , P U B L I S H E R @ T E M P E C I T Y L I F E S T Y L E M AG A Z I N E

October 2026 PUBLISHER

Wendy Bates | wendy.bates@citylifestyle.com E D I TO R

Jett Arredondo | jett.arredondo@citylifestyle.com P U B L I S H E R AS S I STAN T

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Stephanie Slezak CONTRIBUTING WRITERS

Alison Bailin Batz, Jett Arredondo C O N T R I B U T I N G P H OTO G R AP H E R S

Bar Capri, Scene Select

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Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Tempe City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Tempe area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

18 Featured

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Seat at the Family Table

At Bar Capri, owner Paul Gillingwater draws from generations of Italian heritage

Raising the “Steaks”

Fresh is Hip

Pretty Decent Concepts doubles down on Tempe with Roman God of Fire

Arizona natives Stanya and James Gorraiz bring their elevated fastcasual concept home to Tempe

On the Cover Where Community Comes Together. Photography: Bar Capri

Print Prestige Meets Digital Power.

Lifestyle Letter

Business Monthly

Local Limelight FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Events

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B USIN E SS M ON T H LY

Oktoberfest Returns to Tempe Town Lake The 53rd Four Peaks Oktoberfest returns to Tempe Town Lake from October 9–11, 2026. This all-ages Bavarian festival features authentic German food, beer, carnival rides, and live headliners including Dirty Yachtin' Scoundrels, Wyves, and Whiskey's Quicker. Tickets start at $18 for General Admission, with VIP options from $80. Sunday admission and entry for guests 20 and under are free. Proceeds benefit Tempe Sister Cities youth programs. Details and tickets at www.fourpeaksoktoberfest.com.

White Coat Ceremony held for School of Medicine and Medical Engineering

The John Shufeldt School of Medicine and Medical Engineering marked an ASU milestone, hosting its white coat ceremony. The inaugural cohort of 36 physician-engineers, representing 11 states and 19 languages, received their coats and recited their oath before family and faculty. Remarks from Founding Dean Dr. Sarah "Holly" Hollingsworth Lisanby, school namesake Dr. John Shufeldt, and HonorHealth CEO Todd LaPorte highlighted the historic occasion, alongside a commemorative poem by Arizona Poet Laureate Alberto Rios. Photography by Arizona Board of Regents

Downtown Tempe Gains New Flavor as Culinary Gangster Expands Chicago-born food truck turned Valley favorite Culinary Gangster has opened beneath Varsity Tavern at Mill and Fifth Street in Downtown Tempe. Founded by father-son duo Ricky and Rocco Raschillo, this location joins spots in Scottsdale and Phoenix. The menu features their signature towering specialty burgers, including the famous Spicy Gangster stacked with fried onions, aged white cheddar, and habanero sauce. In addition to burgers, they offer quinoa bowls, wraps, salads, and an all-day breakfast menu.

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A Seat at the Family Table At Bar Capri, owner Paul Gillingwater draws from generations of Italian heritage, family traditions, and a lifetime spent finding his way back to the table

ARTICLE BY JETT ARREDONDO PHOTOGRAPHY BY BAR CAPRI

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

“My dinner table at home had one purpose: sustenance,” he says. “I wanted to create the opposite. Let’s romanticize dining out and leave the world outside.”

Before there was Bar Capri, there was Elizabeth Street in New York City. In the late 1800s, Paul Gillingwater’s great-grandparents left Sicily for the United States, settling in Little Italy before making their way to Brooklyn. After World War II, his grandparents headed west to California, carrying their family history with them. Paul grew up knowing that history, but not necessarily experiencing it firsthand. “I’ve always romanticized the Italian life and culture of NYC,” he says. “I wish I could have been at those dinner tables hearing stories about the homeland.” His own childhood table looked quite different. The youngest of six children, Paul grew up on a small California farm where much of what they ate came directly from the land. “We just didn’t have the money for groceries, so we grew what we ate,” he says. Summer’s abundance was canned or dried for winter, meals followed the seasons and every Sunday brought pot roast. Paul remembers being the quiet one at a crowded table, watching and listening. His father, a schoolteacher who often worked a second job, had a particularly strong influence. “I carry that work ethic with me to this day,” Paul says. “On the farm we worked till sundown when there wasn’t enough light to see. I still work until the sun goes down, even today.” Some of his strongest memories of food happened before anyone sat down to eat. Preparing meals with his sisters created opportunities to talk, laugh and reconnect. “There is something magical about taking a bunch of ingredients and transforming them into something special,” he says, “but it’s the journey that is memorable.” And then there was the lasagna. Each birthday, Paul chose what his mother would make for dinner. His answer never changed. “I still can’t make lasagna as good as my birthday lasagna,” he says. Today, Birthday Lasagna is the most direct family connection on Bar Capri’s menu, but the restaurant draws from Paul’s larger journey through his Italian heritage. His roots stretch from Piedmont in northern Italy to Sicily in the south. As a teenager, Paul became fascinated with San Francisco’s North Beach and its Italian-American culture. Years later, he began traveling through Italy, starting in Piedmont and working his way south. This September, he will finally visit Sicily and the village where his family lived for hundreds of years. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / T E M P E

By the time Bar Capri came to life in South Tempe, Paul had spent years preparing. He studied culinary arts, worked in corporate and local restaurants and attended Arizona State University’s business school. “I knew right away I was going to do Italian food,” he says. His Sicilian heritage offered an opportunity to explore a cuisine that felt at home in the Southwest, bringing together ingredients like Calabrian chile peppers and North African spices. “It felt like the Sonoran Desert meets Italy,” Paul says, “without losing Italian roots in the process.” But Bar Capri was never intended to recreate Paul’s childhood dinner table. “My dinner table at home had one purpose: sustenance,” he says. “I wanted to create the opposite. Let’s romanticize dining out and leave the world outside.”

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Paul wants guests to forget they are inside a South Tempe strip mall. Maybe they’re in SoHo. Maybe they’re in North Beach. The unread emails and responsibilities can stay outside. At the center of the restaurant is a large family table, designed to seat Paul’s parents and all six children. Today, it invites other families and friends to share a meal and reconnect. Paul’s grandfather also has a place of honor inside Bar Capri. His photograph hangs beside the bar, a reminder of the generations and sacrifices that helped make Paul’s dream possible. “I wish my grandpa were here to see what I’ve created honoring his heritage,” Paul says. “I want to show him his hard work to build his version of the American Dream helped build my own.”

Where Community Comes Together BAR CAPRI | 1730 E WARNER RD. # 10 Bar Capri carries forward the work ethic Paul learned from his father, his Italian heritage, and the connection he discovered cooking with his sisters. But for Paul, it isn’t simply about preserving his own family story. “It’s about the community that I choose to serve with gratitude,” he says, “and hope they embrace me and my craft in return.” Perhaps that is what Paul has carried forward most: an understanding that meaningful moments happen when people come together around food. Make something with care. Put it on the table. Invite people you care about to sit down. Then stay awhile.

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RAISING ARTICLE BY ALISON BAILIN BATZ PHOTOGRAPHY BY SCENE SELECT

the

“STEAKS” Pretty Decent Concepts doubles down on Tempe with Roman God of Fire

Pretty Decent Concepts never simply hires and opens a new concept; they build immersive culinary worlds. In Tempe, the Valley-based hospitality group first made that clear with Filthy Animal, its theatrical steakhouse where taxidermy, rich woods, vintage-inspired details, and a rebellious attitude come together under one roof. Then came another surprise: Drop Dead Gorgeous, a seductive speakeasy hidden inside. Now, just a short distance away, the larger-than-life venue is getting an equally jaw-dropping sibling. Roman God of Fire (52 E. Rio Salado Parkway, Tempe), the group’s newest restaurant, spans 8,200 square feet and represents one of its most ambitious projects yet. The team has brought considerable culinary star power along for the ride, partnering with James Beard Award-winning chef, restaurateur, and longtime Food Network personality Scott Conant. The concept is built around an extravagant reimagining of ancient Rome, though there is nothing museum-like about it. Instead, Pretty Decent Concepts takes the scale, excess, and spectacle of the Roman Empire and turns every dial up. Soaring archways and towering statues create a sense of grandeur, while classical busts ramp up the visual appeal. At its center, an open kitchen and massive wood-fired oven put flames directly into view, giving guests dinner and a show.

And just as Filthy Animal has a second world hidden inside, so does Roman God of Fire thanks to Mea Culpa, its intimate speakeasy that plays with vice, virtue, and temptation. Even entering is part of the experience, beginning with an interactive, confessional-inspired sequence before opening into a moody space where cathedral-like architecture and dramatic lighting meet custom organ pipe details. And then there is the food. Conant leads the culinary vision alongside executive chef Jared Porter and culinary director Ivan Gonzalez, with the trio looking to Rome and the role of fire in Italian cooking for inspiration. House-made focaccia with rotating specialty butter service starts the experience before the menu moves into Roman street-style supplì, tempura-fried zucchini blossoms, wood-grilled shrimp with salsa verde and Calabrian chile, and prime beef tartare with truffle purée. Handmade pastas follow, including Rigatoni alla Carbonara with egg yolk, pecorino, and guanciale; Tonnarelli all’Amatriciana with tomato passata, cured pork, and pecorino; Bucatini alle Vongole with fresh clams, garlic, and parsley, and ricotta-based Gnudi alla Gricia. Fire takes an even bigger role when it comes to the main courses. Wood-grilled branzino, smoked lamb leg, chicken CONTINUED >

M UST SE E | FO O D + BEVE RAGE

The concept is built around an extravagant reimagining of ancient Rome, though there is nothing museum-like about it. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / T E M P E

cacciatore, and prosciutto-wrapped veal saltimbocca skewers share the menu with steaks cooked over an open flame, including a substantial porterhouse meant for the table. The bar stays firmly in Italy with spritzes, three takes on the Negroni, and more than a dozen signature cocktails, complemented by an Italian-focused wine list, house-made limoncello, and herbal liqueurs. Together with Filthy Animal and Drop Dead Gorgeous, Roman God of Fire and Mea Culpa are helping turn this pocket of Tempe into a playground for the group's approach to hospitality, where one address can hold multiple experiences and dinner is only one part of the night. For more information, visit www.romangodoffire.com.

M UST SE E | FO O D + BEVE RAGE

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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

PICAZZO’S FRESH TWIST ON CLASSIC CAPRESE

Picazzo’s Healthy Italian Kitchen puts a fresh spin on a beloved Italian classic with its Caprese Moderna. Roasted tomatoes, creamy stracciatella, and peppery arugula come together with pesto, pistachios, and a drizzle of balsamic glaze for a dish that’s bright, flavorful, and made for sharing. Served alongside warm flatbread, sourdough or focaccia, it’s an easy way to bring a taste of Picazzo’s to your own table. Ingredients • 1 cup fresh arugula • ½ pound cherry tomatoes • ¼ cup roasted tomatoes • ¼ cup stracciatella cheese • 1 tbsp. chopped pistachios • 2 tbsp. balsamic glaze • 2 tbsp. extra virgin olive oil (EV0O) • ¼ tsp. dried Italian spices (oregano, basil, and parsley) • 2 tbsp. pesto sauce • Bread of choice: flatbread, Italian sourdough, or focaccia Directions Preheat the oven to 400°F. Meanwhile, toss cherry tomatoes with 1 tbsp. EVOO and Italian spices. Spread evenly on a small sheet pan and roast for 15 to 18 minutes, depending on your desired texture and level of roasting. Allow tomatoes to cool to room temperature, then refrigerate in a covered container for 1 to 2 hours. Spread arugula evenly over a small platter. Top with the chilled roasted tomatoes and dollops of stracciatella cheese and pesto. Garnish with pistachios and drizzle with balsamic glaze and EVOO. Serve with bread of choice.

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FRESH

is Hip Arizona natives Stanya and James Gorraiz bring their elevated fast-casual concept home to Tempe

ARTICLE BY JETT ARREDONDO | PHOTOGRAPHY PROVIDED

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

For Stanya and James Gorraiz, opening Urban Hip-E Fresh Kitchen on Mill Avenue is more than the launch of a second restaurant. It’s a homecoming. The husband-and-wife team behind G6 Culinary Concepts both grew up in the Phoenix area. Stanya attended Xavier College Preparatory, while James attended St. Mary’s High School before earning his degree from Arizona State University. After more than a decade building restaurant concepts in Colorado, the couple has returned to familiar territory with a fresh approach to fast casual. “We’ve been watching this place evolve for years and years,” Stanya says of Tempe. “To now be smack-dab in the middle of it all is amazing.” Located at Mill Avenue and 10th Street, Urban Hip-E sits across from the ASU campus and near ASU Gammage, putting it within walking distance for students, residents, and theatergoers alike. The concept began in Montrose, Colorado, where the Gorraizes saw an opportunity for food that was quick and approachable without sacrificing quality. Their philosophy, summed up by the tagline “Fresh Is Hip,” now anchors the Tempe location. The menu draws on Mediterranean and global influences, with salads, gyros, grain bowls, flatbreads, pastas, soups, and smoothies. Dressings, sauces, and drizzles are made in-house, and the kitchen avoids seed oils and high-fructose corn syrup. Gluten-free, vegan, and vegetarian options are also available. Among Stanya’s favorites are the Urban Gyros, Hot Honey Flatbread with peach and prosciutto, and Ruby Scarlet Salad featuring beets, pomegranate molasses chicken, pumpkin seeds, and feta. But bringing Urban Hip-E Fresh Kitchen to Tempe is about more than what’s on the menu. It reconnects the Gorraizes with the community that helped shape them. After years spent building businesses elsewhere, they’re back where their story began, this time with something new to bring to the table.

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The Amber Hour BOURBON, THREE WAYS Bourbon carries a certain mystique: dim lighting, hushed tones, a vocabulary all its own. Cut through it and here's what you'll actually find: a spirit that does more with three ingredients than most bottles manage with ten. Shaken with lemon and honey, it goes bright. Stirred with bitters over one good cube, it turns deep and unhurried. Add vermouth and a proper cherry, and you've got the drink that's been quietly holding up hotel bars for a century. One good bottle, a few minutes, a comfortable chair. Everything else is just details.

H AP PY H OU R | FO O D + BE VE RAGE

ONE BOTTLE, THREE DRINKS The Thyme-Honey Smash The easiest pour if you're new to bourbon INGREDIENTS: • 2 oz bourbon • ¾ oz freshly squeezed lemon juice • ½ oz honey syrup (equal parts honey and warm water) • 3–4 fresh thyme sprigs, plus one to garnish • Large ice sphere or cube To make: Press the thyme gently in the bottom of a shaker (enough to wake up the oils, not enough to shred it). Add bourbon, lemon, honey syrup, and ice. Shake hard, strain over a large ice sphere, and finish with a thyme sprig and a strip of lemon peel. Honey syrup keeps for two weeks in the fridge and improves nearly every whiskey drink it touches.

The Old Fashioned Four ingredients. That's the drink. INGREDIENTS: • 2 oz bourbon • ¼ oz demerara or simple syrup • 2–3 dashes aromatic bitters • Large ice cube • Orange peel, to garnish To make: Stir bourbon, syrup, and bitters with ice for a full 30 seconds (longer than feels reasonable — the dilution is part of the recipe). Strain over one large cube. Pinch the orange peel skin-side down over the drink so the oils mist across the surface, run it around the rim, and drop it in. Demerara syrup, two parts raw sugar to one part water, brings a toffee depth that plain sugar can't reach. Classic: orange peel only. Dressed up: add a brandied cherry alongside the peel for a little sweetness and color.

Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • Wheated: softer, sweeter, leans toward baked goods. • High-Rye: more pepper, more spice, more backbone. • Single Barrel: one barrel, one personality, quirks included. • Bottled-in-Bond: one distillery, four years minimum, 100 proof. • Finished: aged a second time in port, sherry, or rum casks.

The Manhattan The drink that built a century of hotel bars. INGREDIENTS: • 2 oz bourbon • 1 oz sweet vermouth • 2 dashes aromatic bitters • Cocktail cherry, to garnish To make: Stir everything with plenty of ice until the mixing glass frosts over, then strain into a chilled coupe. Garnish with a real cocktail cherry (dark, rich, worth every penny of the jar). Park the coupe in the freezer while you stir. A warm glass undoes thirty seconds of careful work in about a minute. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / T E M P E

SINCE 2012

Timeless Iron. Tailored Landscapes. We blend the strength of custom ironwork with the soft artistry of professional landscaping. Our team is dedicated to creating custom ironwork and repairs, including courtyard & RV gates to delivering top-notch landscaping services, including maintenance, installation, tree trimming, water management, irrigation repairs, pest control, & more.

Your lawn, our passion — 7 days a week

Lion Landscaping | Welding Fusion Chino | 480.228.9239 5235 S Kyrene Rd #206, Tempe, AZ 85283

Get The Primary Care You Deserve. MDVIP Wellness Program

Expert comprehensive screenings, tests and a custom wellness plan designed for you.

Better Health Outcomes

Members have better control of chronic conditions like type 2 diabetes, high cholesterol and hypertension.Dr. Heavens has extensive training in hormone replacement therapy for women and men, he is also a certified menopause provider by the Menopause Society of North America.

Available After Hours

The doctor is available by phone, after-hours and on weekends.

Better Doctor- Patient Relationship

97% of MDVIP members are satisfied with their relationship (vs 58% in traditional PCP)

www.heavensmedical.com Located at 4450 South Rural Road Suite A210 Tempe.

623.444.2734

Dr. Heavens is currently accepting new patients

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / T E M P E

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 9 TH

The Rocky Horror Picture Show Spooktacular Tour Live at ASU Gammage ASU Gammage | 1200 S. Forest Ave

Serving with Integrity for over 30 Years! At Shamrock, we are proud of our reputation for honesty and the highest quality of workmanship and customer service. Free Estimates & Evaluations

WE SPECIALIZE IN REPAIRS AND REPLACEMENTS FOR THE FOLLOWING: TILE, SHINGLE, ROLLED ROOFING AND FOAM; AS WELL AS GUTTER INSTALLATIONS AND REPAIRS. FINANCING AVAILABLE.

MENTION THIS AD FOR 15% OFF REPAIRS / $500 OFF ROOF REPLACEMENT

Join original cast members Barry Bostwick and Patricia Quinn for a special screening of The Rocky Horror Picture Show, featuring a live shadow cast, audience participation, complimentary prop bags, a costume contest, and memorabilia from the film. Upgrade to a VIP Meet & Greet for a personal photo and autograph opportunity with Bostwick and Quinn. OCTOBER 16TH

The Filharmonic Tempe Center for the Arts | 700 W. Rio Salado Parkway Catch the a cappella magic of The Filharmonic, the Filipino-American vocal group known from Pitch Perfect 2 and The Sing-Off, live at Tempe Center for the Arts. Blending electrifying harmonies, smooth R&B flair and impressive beatboxing using only their voices, this high-energy performance promises a fun and unforgettable night. OCTOBER 22ND - 3 1ST

Strange Garden at Desert Botanical Garden Desert Botanical Garden | 1201 N. Galvin Parkway

480.888.6648 ROC#244568

shamrockroofingservices.com 201 W. Southern Ave #215 Tempe, AZ 85282

EVE N TS

Get spooky at Desert Botanical Garden’s Strange Garden, a one-of-a-kind Halloween experience featuring jaw-dropping performances, mad botanist encounters, peculiar plants, and the creepy crawlies of the desert. Dress in your Halloween best, strike a pose at festive photo ops, and don’t forget to take home a free pumpkin from the patch!

Experience the Perfect Skin Difference Injectables

Laser Rejuvenation

Medical Weight Loss

At Perfect Skin Center, we believe aesthetic medicine should enhance–not change– who you are. Through personalized treatment plans, advanced technology, and physician-led care, we deliver naturally beautiful results

Beautiful results begin with healthy skin. Schedule your personalized consultation. Call (480) 897-3623 or text (855) 769-1799 | Perfectskincenter.com 2177 E. Warner Road, Suite 105 Tempe, Arizona 85284

The Smile Experts BRACES & INVISALIGN FOR ADULTS & KIDS: Affordable Treatment Options, Expert Care, Welcoming Environment & Flexible Scheduling

At Wright Orthodontics, our team of doctors is committed to providing high-quality care for your unique smile. Wright Orthodontics delivers advanced, patient-focused orthodontic care in a comfortable and welcoming environment. Our team is dedicated to helping you achieve a confident, healthy smile through customized treatment plans and the latest technology in braces and aligners. We make orthodontic care simple, convenient, and tailored to you — whether you’re a busy professional, a teen starting treatment, or a parent exploring options for your child.

Dr. Daniel Frost

Request your free consultation today!

www.wrightorthophoenix.com 480-753-6300 4055 W Chandler Blvd, Chandler, AZ

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / T E M P E

Wine Spectator has never given an award to a senior community. Twice. Wine Spectator was first published in 1976. And in their 49 year history, not one senior community had been recognized for their dedication to wine – until last year, when Mirabella at ASU was thrilled to be the first. Now we did it again! And the best pairing to great wine? Great food, of course. Which is why we offer exceptional dining. We invite you to come see what luxury senior living on the ASU campus is all about. Schedule your visit today.

65 E University Drive • Tempe 602.777.3481 • MirabellaASU.org Mirabella at ASU is a resident-centered, non-profit Pacific Retirement Services community, and an equal housing opportunity.