FOOD

Food & Drink

Scottsdale.org l @ScottsdaleProgress /ScottsdaleProgress

Hash Kitchen expects to expand by 2024

BY ALEX GALLAGHER Progress Staff Writer

The year was 2016 and Joey Maggiore had felt burned from spending more time at his restaurant than with his family.

He decided to convert his seafood concept restaurant nestled in Gainey Village, Cuttlefish, into Hash Kitchen — a brunch space that offered food that not only looked so good that it had to be shared by diners on social media but backed up its aesthetics with spectacular taste.

“It was time to make a move that provided a better home life that worked out better for the business,” said Maggiore, who co-founded Hash Kitchen with his wife Cristina. “We wanted to do something out of the box that was similar to my personality.”

He did just that by creating gargantuan portions of food that would leave his customers' bellies filled and still craving leftovers.

“The creativity behind each dish plays well and tastes delicious but when it comes to the table, we all eat with our eyes and when food comes out large people love it,” Maggiore said.

With signature dishes like giant cannoli pancakes topped with cannoli filling that is made in-house, carnitas hash which features slow-braised carnitas that sits atop a mound of cheese and potatoes smothered in green chili sauce and the restaurant’s signature chicken and waffles, Maggiore had a feeling that he had found his breakout brand.

“We always knew we were a breakthrough brand; we were just waiting to get acknowledged,” he said with a laugh.

His suspicions were correct as customers began waiting hours just to be sat and fed.

“In the first two months, we saw the volume get busier and busier,” Maggiore said. “When you see customers waiting in line from one to three hours to eat your food, that’s the biggest accomplishment there is.”

Fast forward six years and four more locations, Maggiore has seen such a demand that he sold 51% of the brand to the Savory Fund — a Utah-based company that “partners with restaurateurs to expand unique brands that target unique, new and undiscovered parts of the food & beverage industry,” according to its website.

He also added a second Peoria location near Arrowhead Mall and a location in at Verde Cooling Station. Hash Kitchen also plans to add 24 new locations by 2024.

“Even though there are great states out there to do business in, we wanted to start here and backfill every area we can and then when there’s not any real estate left, we will look into other states,” Maggiore said.

Maggiore is also excited to unveil the evolved look of Hash Kitchen with its new locations.

“They say after you build three or five locations, they start becoming the way they should,” he said.

Because of this, he plans to give the restaurants a subtle makeover.

“Going forward, we’re bringing some more greenery to the interior but the insides won’t change as much,” Maggiore said. “The exteriors are where we’re going to work now since we’re in shopping centers and want to stand out as much as we can and provide a place for Instagram-worthy photo opportunities and display the fun that Hash is.”

Although his restaurants may not all look identical, Maggiore hopes that each restaurant makes diners feel at home much like he feels every time he walks into his initial location inside Gainey Village.

“People have many restaurants to choose from, but what makes the difference is when they come into our restaurant, they feel like they’re a part of it,” said Maggiore.

Hash Kitchen co-owner Joey Maggiore has announced that his brand ambitiously aims to open 24 restaurants by 2024. (Special to the Progress)

Clever Ramen features a curved plywood ceiling and wall created in collaboration with their millwork partner Lion Craft, using 3D parametric modeling software which allowed the design of the ceiling and walls in the abstract

shape of ramen. (Courtesy of Clever Ramen)

Architecture as much an attraction as ramen here

PROGRESS NEWS STAFF

Born and Raised Hospitality, the restaurant group renowned for popular Phoenix restaurants Clever Koi, Across the Pond, and Fellow Osteria has opened a fast-casual restaurant in Old Town Scottsdale. Working with the architecture �irm Aline Architecture Concept, Born and Raised Hospitality founders Joshua James and Nick Campisano have opened Clever Ramen at 1455 N. Scottsdale Road.

The restaurant was opened with the idea of using raw materials that encapsulate warmth and life to the space, the owners said, while the menu features customized ramen noodle bowls, steamed bao buns, and seasoned fries.

James and Campisano said they wanted to simplify the traditional ramen restaurant and make it accessible to the casual diner, adding that Aline Principal Brian Laubenthal designed a space “that utilizes modern technology while still giving the space a warm and natural feel.”

The restaurant features a curved plywood ceiling and wall created in collaboration with their millwork partner Lion Craft, using 3D parametric modeling software which allowed the design of the ceiling and walls in the abstract shape of ramen.

“We developed the curved plywood ceiling and wall using a parametric software that allows us to control the shapes,” Laubenthal said. “From the software we directly send the parameters to the CNC machine for accurate cuts and a fast turnaround.”

The parametric software ensured that the architecture �irm designed Clever Ramen feature wall on budget and with little wasted materials.

“We really wanted to design a restaurant using modern technology and not lose the authenticity and character that makes our projects unique,” Laubenthal said. “I would say we succeeded in designing a restaurant with a unique charm.”

Campisano said that working with Aline was a great experience and found the passion of the architecture team contagious.

“Talented, idea driven, professional and one of a kind are just a few words that come to mind when we sit at the round table with Brian, Heidi and their team,” Campisano said referring to other members of the Aline team. “They are the forefront of architecture and design and working with them has been truly inspiring.”

Laubenthal added: “It has been amazing to see the community enjoying the food and space and seeing the photos of the design posted on social media.”

With JAN D’ATRI

Progress Columnist

Chocolate pecan ‘cigars’ satisfy your sweet cravings

Celebrations like Cinco de Mayo come and go, but certain specialties that make up a delicious fi esta could – and should – be enjoyed all year long. A perfect example; chocolate pecan “cigars.”

They are so simple to make and just the right little “something something” when you’re having a chocolate craving or you want to surprise you dinner guests with a unique twist on dessert!

With southwestern grocery stores so plentiful in Arizona, it’s easy to pick up the most important ingredient: corn husks. The next things you’ll need are delicious, decadent white and dark chocolate and some pecans. You’ll caramelize the pecans, chop them up, stir them into the melted chocolates and then spoon the chocolate into the corn husks. Then you wrap them up like little edible gifts and tie a corn husk bow around them. I originally made these for special occasions but now I keep a container of them in my frig to satisfy my sweet tooth. Some southwestern traditions are just too good to make only once a year.

Ingredients:

12 tamale corn husks 12 ounces white chocolate or white melting wafers 12 ounces dark chocolate coating or melting wafers 2 cups whole pecans 1/3 cup brown or white sugar 1/3 cup water ½ teaspoon cinnamon

Directions:

Cover a sheet pan with parchment or waxed paper.

Place corn husks in large pot with hot water. Place a plate over the husks to keep them submerged. Let the husks soften at least 5 minutes.

While husks are softening, make the sugared pecans.

In a small pot over high heat, add the water and bring to a boil.

Add the sugar and cinnamon and stir until sugar dissolves. Boil until mixture comes to a syrupy consistency, about 3-4 minutes. Add the pecans, and stir until the liquid cooks off and the nuts are completely coated. Spoon the nuts onto the prepared sheet pan, separating them so they don’t clump.

In a small sauce pan or microwave, melt the white chocolate coating and spoon into a bowl. In another sauce pan or microwave, melt the dark chocolate coating and spoon into a bowl. (If using a microwave melt at 30 second intervals so chocolate won’t seize up.) Add half of the chopped pecans to the white chocolate and half to the dark chocolate.

Remove softened husks, dry with paper towels and tear them into 2 inch strips.

With a spoon spread 2-3 teaspoons of white chocolate/pecan mixture down one side of the husk then carefully and tightly roll the husks into cigars, wiping off any chocolate that might seep out of the husk. Repeat the process with the dark chocolate. Tie a thin strip of corn husk around the cigar.

Place the chocolate cigars on the parchment covered baking sheet. Refrigerate for about 15 minutes to harden. Unwrap the corn husk and enjoy. Makes 24 cigars.