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Stratta Kitchen caters to the take-out set

BY KRISTINE CANNON

Progress Staff Writer

After a four-month delay, James Beard Award-winning chef Alex Stratta’s new Mediterranean restaurant will �inally open its doors in August.

Located in the McCormick Ranch area and originally slated to open mid-April, Stratta Kitchen serves the Michelinstarred chef’s approachable twist on �lavorful Mediterranean fare.

In addition to having a renowned chef at the helm, what sets Stratta Kitchen apart from other Mediterranean restaurants are three things: “We’re accessible, we’re healthy, and we’re fast,” Stratta said. Opening Aug. 3, Stratta Lifestyle Kitchen is described as a “fast-casual healthy whole food dining” spot with a vibrant menu boasting natural and fresh ingredients. Stratta Kitchen’s menu boasts dairy-free, gluten-free and vegetarian options.

Broken down into four sections – To Share or Not to Share, Greens, Grains, and the Goods – the customizable menu allows guests to mix and match the proteins and sauces in their grain- or greens-based dishes to best �it their diet and preferred tastes. “The Mediterranean approach to cooking is sunny, inherently healthy, light and full of �lavor focusing on fresh, seasonal and optimum quality ingredients,” Stratta explained. For example, starters include vegetable and potato frittata, whipped ricotta cheese and walnut romesco, and baked artichoke, spinach and goat cheese dip.

Other signature dishes include mistral with Moroccan-spiced eggplant, Tuscan kale, Turkish apricots, Marcona almonds, spicy chickpeas and pickled red onion; and the Cali Coast featuring toasted quinoa, rainbow cauli�lower, avocado, and medjool dates; among others.

James Beard Award-winning chef and northern Scottsdale resident Alex Stratta will open his new restaurant Stratta Kitchen on Aug. 3 near Hayden Road and Via de Ventura.

(Debby Wolvos)

The menu very much so re�lects the very diet Stratta follows — one that helped him not only lose more than 100 pounds but also overcome colon cancer. “I feel better than I ever have at 55 years old. I feel healthier than when I was 35,” Stratta said. “I take care of myself, and I think a lot of people my generation are looking for that.” Considered his most personal feat to date, Stratta isn’t nervous one bit to open Stratta Kitchen amid a pandemic. “Maybe I’m delusional,” he said with a laugh, “but I’m super excited. I’m hopeful.” Since conception, Stratta Kitchen has embraced a concept that’s currently thriving amid the COVID-19 crisis: to-go meals. “I wouldn’t say I had a crystal ball or anything,” Stratta said, “but I was planning on this being substantially to-go – this new normal where you see a lot of people doing Uber Eats and Grubhub. So, I said, ‘Let’s and Grubhub, are one effective way for res

“It looks good and it keeps people employed, but the business itself is just dishing out the money to these third parties,” he continued. In the end, though, Stratta can’t wait to introduce his healthy, fast, wellpriced Mediterranean concept to the Scottsdale area. So is Stratta’s partner Genuine Concepts, the neighborhood-focused restaurant group behind the Vig, the Little Woody, the Womack, Ladera Taverna y Cocina, and the McStratta Kitchen serves Alex Stratta’s approachable twist “We’re beyond excited on fl avorful Mediterranean fare, including the Cali Coast, and proud to work with a a grains dish that features toasted quinoa, rainbow cauliworld-class chef, like Alex fl ower, avocado, and Medjool dates. (Stratta Kitchen) Stratta, and Stratta Kitchdesign a restaurant that caters to that.’” en is the perfect �it for our

The restaurant – which is two-thirds family of hyper-local, community-driven kitchen and one-third dining room – boasts restaurants and bars,” said Genuine Cona counter-service atmosphere within a vicepts Co-Founder Tucker Woodbury. brant, art-�illed space. “We’re getting great feedback from the Most dishes are priced at less than $12. people that are either peering in the win

While Stratta didn’t have to make any dow or calling me or texting me or [mesmajor adjustments to the restaurant in saging me] on Instagram,” Stratta added, response to the pandemic – though, he saying his new restaurant “couldn’t be wishes he had the forethought of adding more relevant.” a drive-up window – he is faced with one Located near Hayden Road and Via de major challenge: marketing. Ventura, Stratta Kitchen replaces the Melt“That’s been a big question: How are ing Pot’s Scottsdale location, which closed you going to get exposure? Our business is after 22 years last September. going to be determined on how we get in Starting Aug. 3, Stratta Kitchen will be front of people,” Stratta explained. open daily for lunch and dinner, available Third-party delivery apps, like Postfor dine-in, takeout or delivery via convemates and the aforementioned Uber Eats nient online ordering. Millan. taurants to gain exposure – but at a cost. Stratta Kitchen As the middleman, the apps “usually 8260 N. Hayden Road take about 27 percent,” Stratta said. “You’re 480-597-9195 lucky to make a little bit of money.” strattakitchen.com