ANNUAL - Camelback Corridor Magazine

Transcription

AREA News • Features • Guest Columns • Business & Personal Profiles
Spring 2013
OTCC News:
New Name. New Design.
Same Great Content!
ANNUAL
CAMELBACK
CULINARY
2013
All Work And No Play
Is Not This
Restaurateur’s Style
Mark S. Russell Cheese Executive Officer
Oregano’s Pizza Bistro
SERVING THE CAMELBACK CORRIDOR AND ENVIRONS SINCE 1990
Camelback Corridor Magazine
LUXURIOUS WAXING IS NOW FOR EVERYONE
Re-Introducing…
Anchor Centre
Welcome to all our new tenants:
And, soon to be opening…
Humana · World Wide Technology
First International Bank and Trust
First Option Lending · First American Title
”The Gladly” – a new restaurant
from the same team who brought you the award
winning, highly praised Citizen Public House.
Prime space is still available. Contact Mike Beale at Cushman and Wakefield 602-229-5926.
© 2013 EWC
A landmark Camelback Road office - now fully renewed.
europeanwax
PHOENIX - CAMELBACK / 602 297 1515
waxcenter.com
1650 E Camelback Rd. / Next to Chipotle
Publisher’s
Pontifications
CONTENTS
“Just when I thought I was out,
they pull me back in!”
16 Cover Story
—Al Pacino’s character, Michael Corleone in Godfather III
G
SPOTLIGHT
12
Arizona’s Movie Magnate
15
The Meat Man
24
Seafood Sensi
26
13 Reasons Why Not
To Open A Restaurant
COMING JUNE 10
Camelback Corridor
MOVERS
&
SHAKERS
Spotlighting successful
business professionals
making a difference.
AND MORE
5
Publisher’s Pontifications
6-8 Corridor Business Vignettes
28-29 Culinary Vignettes
Guest Columns
11
Dr. Casalino on Change
12
Dr. Doughterty on Teeth
18
Barbara Lambesis - Eating This?
19
Michael Boloker - Food: East vs. West
BONUS CONTENT
20-21Corridor Restaurant Listings
22-23Triumphs & Tragedies
Eateries - Who’s In and Who’s Out
Advertising & Editorial
Deadline May 20th
Call 602.956.8414
[email protected]
www.camelbackmag.com
ood day ladies and gentlemen of the
Camelback Corridor and its environs. I
welcome you to a renaissance of sorts — the
rebirth of the corridor’s long-standing 23-year-old
community newspaper, On the Camelback Corridor
News, to its newest incarnation, Camelback Corridor Magazine.
Now, will someone please recommend to me a good shrink! This wasn’t supposed to be. Towards the
end of the holidays last year, my entrepreneurial fire nearly extinguished. It’s called burnout. Twenty-three
years is a long, long time to solo publish a successful community newspaper. It had taken its toll, or so I
thought. Yet during the festive Christmas season last year, I had what one might call an epiphany. Either turn
OTCCN into a magazine or begin holding up an “I want to eat” sign on freeway off-ramps. A no-brainer.
Several years after first launching the newspaper, it had been suggested that because of the Camelback
Corridor’s sophistication and allure, a glossy magazine would seem a perfect fit. That notion was nixed for
at least two significant reasons. One was the cost. In a word, prohibitive. Today, it is still far more expensive
than newsprint.
Of more importance, the objective of the newspaper was always about content, be it journalisticallybased, advertorially-based or a combination of both. Aesthetics, of course, played an integral part yet
it wasn’t so much about what would look great on the outside, rather what [the newspaper] contained
inside. For a very long while I followed the adage, “If it works, don’t fix it.” Fast forward to December,
2012 and the burnout, epiphany and that marvelous quip (see the top of this page) uttered by Al Pacino’s
character, Michael Corleone in the classic film, Godfather III. He so longed to be done with his particular
line of work, yet begrudgingly was roped back in.
And so was I. And here we are. Something old turned into something new.
While Camelback Corridor Magazine is a complete retooling of its shell, the guts of the magazine
— its content and supportive advertiser layout, will remain very familiar to long-time readers of On the
Camelback Corridor News. The magazine will continue to maintain its 50/50 blend of revenue and content, offering editorial that is informative, educational, enlightening and even entertaining as it relates to
the continued growth and prosperity of our own Camelback Corridor, its businesses and those folks who
“live, eat, work and play” along our eclectic and bustling street-of-streets.
Camelback Corridor Magazine debuts with one of the more popular issues of its former self, the
annual Culinary on the Corridor edition. Yes, the economy has been inching forward both locally and
nationally. And with it, there is absolutely no shortage in the sheer volume of new restaurant starts. It’s
been that way even when previous economic times suggested otherwise. Besides the upward resurgence
in the real estate market, corridor home building and community living projects, eateries are opening
with a flurry in and along the Camelback Corridor. And lest you be disappointed, this issue — as in every
other previous Culinary edition with OTCCN, publishes the latest listings of [most] all corridor eateries as
a valuable reference tool. Moreover, a favorite read is the growing-all-too-fast Triumphs & Tragedies page
where we list dozens upon dozens of eateries that have come and gone from our area over 20+ years. It’s
truly an interesting and telling read of success and failure.
You’ll also discover in this issue many culinary articles (including the dude on the Cover and his
ridiculously popular culinary following), culinary vignettes, new eatery information, guest columnists
and more.
And finally as a special tribute, I sat down and revisited with movie theatre icon, Dan Harkins. This man
and his once beloved Cine Capri movie theatre on Camelback Road was the Cover Story for OTCCN’s very
first newspaper edition back in November, 1990. The fact he and I are both alive and well is a miracle in and
of itself!
I must stop now since this all-new format disallows for much further pontifications.
It is sincerely hoped you will enjoy Camelback Corridor Magazine with its New Name, New Design.
Same Great Content.
See you again in June.
Spring, 2013
EDITOR-PUBLISHER
Bruce G. Levitta
ADMINISTRATION
Carol Miercke
ART DIRECTOR
Tina Hender
PRINT HOUSE
Premier Graphics
MAGAZINE CONSULTANT
Gary Tarr
Free Range Productions
CONTRIBUTING WRITERS
Michael Boloker
Marjorie Borell
Dr. John Casalino
Dr. John Dougherty
Barbara Lambesis
Camelback Corridor Magazine is published
bi-monthly by CCM, 3104 East Camelback Road,
No. 354, Phoenix, Arizona 85016, (602) 956.8414,
www.camelbackcorridormag.com
Advertising published in Camelback Corridor
Magazine is subject to current rates. Publisher
reserves the right not to accept an advertising
order and is not liable for errors in copy or in
advertisements beyond the cost of the actual
space occupied by the error. Paid advertorials
do not necessarily reflect the opinion of this
magazine. The opinions expressed herein are
exclusively those of the writers and do not
necessarily reflect the position of the publisher.
Material contained herein may not be reproduced
in any form without the written consent of the
publisher.
Editorial submissions are welcome. Editor/
Publisher reserves the right to edit all
submissions. The entire contents of Camelback
Corridor Magazine are Copyright© 2013, CCM.
3104 East Camelback Rd., No. 354
Phoenix, Arizona 85016
602.956.8414
email: [email protected]
www.camelbackmag.com
CORRIDOR BUSINESS VIGNETTES
Jones Lang LaSalle Adds
Phoenix Broker All-Stars
Seeger, Peterson And Gustin
Dave Seeger
With the addition of veteran office leasing brokers
Dave Seeger, Karsten
Peterson and Mark Gustin, the Phoenix office of
Jones Lang LaSalle (JLL)
has hired its third major
local broker team in less
than two weeks and cements plans for a significantly larger and deeper
JLL presence in Phoenix.
“I’ve known and worked with Dave, Karsten and
Mark for more than 20 years, and in that time have
watched them dedicate themselves to learning every
facet of the Southeast Valley real estate environment,”
said Dennis Desmond, Senior Managing Director of
Jones Lang LaSalle in Phoenix. “They are consummate
professionals and the submarket’s most respected
‘go-to’ office brokerage team. We are very pleased to
welcome them and know they will be a great catalyst
in our effort to serve landlord clients in the Southeast
Valley market.”
Seeger, Peterson and
Gustin join the firm as
Managing Directors. They
move to JLL along with
team member Matt Gandolfo, who will serve as an
Associate. Together they
are charged with enhancing and expanding JLL’s
Karsten Peterson
presence in the burgeoning Southeast Valley, which includes submarkets such
as Tempe, Mesa, Chandler and Gilbert.
Seeger, Peterson and Guston are top producing
Phoenix brokers with almost 70 years of collective
experience and who annually participate in approximately 100 transactions totalling roughly 1.5 - 2 million square feet of office and back office space. They
have earned Top Broker recognitions for their broad
market knowledge, as well as their deep geographic
understanding of the East Valley and their focus on office and back office leasing and investment sales.
In the last two years, JLL has consistently expanded
its Phoenix office through
the addition of top commercial real estate brokers, project development experts and niche
specialists in areas such
as data center solutions,
property management and
multifamily investment.
The firm is a leader in
Mark Gustin
the Phoenix commercial
real estate market. Employing nearly 400 of the area’s
most recognized industry experts, the firm offers office and industrial brokerage, tenant representation,
facility and investment management, capital markets
and development services. In 2012, the Phoenix team
completed 9 million square feet in lease transactions
valued at $458 million, directed $63 million in project
management and currently leases and/or manages a
19.8 million square foot portfolio.
Phoenix Real Estate Giant Sets
Record Growth, Named Top
Company In The State
Arizona-based real estate firm HomeSmart is setting record growth in today’s market. Recently ranked
as the number one real estate company in Arizona
by size, sales and units sold, HomeSmart continues
to open new offices and add jobs across the United
States. Last week alone, they hired 67 agents in just the
Phoenix market and look to continue that growth for
the remainder of 2013.
On average in 2012, HomeSmart hired 105 agents
and employees per month in the Phoenix market and a
total of 300 per month globally. The nationwide company began making its way to other metropolitan cities
across the country early last year offering one of the
most attractive business models in the real estate industry.
“The time and market is right for HomeSmart,” said
Matt Widdows, Chairman and Founder of HomeSmart.
“The continuing expansion of our offices throughout
Arizona and across the country is an exciting and
significant step in fulfilling our promise and commitment to develop efficient systems and technology that
empowers our agents and Franchisees to deliver the
most effective services available to their clients and the
communities we serve.”
Since opening in January 2000, HomeSmart has had
tremendous success by growing to over 7,000 agents
nationwide. Such unparalleled growth has catapulted
HomeSmart to rank as the largest real estate brokerage in the southwestern United States and among the
top brokerages in the country.
The residential market is expected to see demand
rapidly increase for both buyers and sellers this year
and with that positive movement comes more job
opportunity. According to HomeSmart CEO Chuck
Lemire, HomeSmart has seen the trend of more real
estate agents going from half-time to full-time.
Statistics from the Arizona School of Real Estate and
Business also show a dramatic increase in the number
of new licensees last year – approximately 2,400 more
in 2012 than in 2011.
For individuals with little to no experience in the industry, HomeSmart provides the foundation and training necessary to become a leader in the real estate
industry. They continue to implement new technologies that empower their agents to provide outstanding
service to their clients.
HomeSmart currently has offices throughout seven
states. The brokerage also has international operations
in Beijing, China. Their goal is to continue to open
franchises in cities across the U.S, as well as expansion globally.
CBRE Group, Inc. Captures
Top Honors In Fortune And
Lipsey Surveys
CBRE Group, Inc. (NYSE:CBG) was the highestranked commercial real estate services and investment
company in Fortune’s annual Most Admired Companies list for the third consecutive year and the number
one commercial real estate brand in Lipsey Company’s
annual brand survey for the 12th consecutive year.
These accolades underscore CBRE’s position as the
commercial real estate industry’s leading services and
investment firm.
“CBRE’s inclusion in Fortune’s Most Admired Companies list and our top ranking in the Lipsey survey
reflect the trust that our clients place in us to deliver
exceptional service and innovative solutions every
day,” said Robert Sulentic, president and chief executive officer of CBRE.
The Fortune Most Admired program, one of the most
definitive report cards on corporate reputation, rates
companies on a host of attributes related to corporate
performance. CBRE scored particularly well in quality
of services, innovation, global competitiveness and social responsibility among companies in the real estate
sector. Drawing from a base of some 1400 companies,
a total of 687 companies from 30 countries were surveyed by Fortune. Only companies that score in the
top half of their industry survey were included in the
Most Admired Companies roster.
The Lipsey survey measures commercial real estate professionals’ perceptions of the industry’s
leading brands. More than 100,000 U.S. and international professionals participated in the 2013 survey, including property owners, investors, lenders,
occupiers, brokers and property managers. CBRE
has been ranked number one every year that Lipsey,
a training and professional development firm specializing in commercial real estate, has conducted
its survey.
LA Fitness State-Of-The-Art
Club Makes Its Debut On
W. Camelback Road
LA Fitness recently celebrated the grand opening
of its new 45,000 square foot club located at 710 W.
Camelback Road. The new state-of-the-art facility combines all the favorite amenities and services including
personal training; equipment from select weight ma-
chines for the beginner to plate loaded equipment for
the intermediate to free weights for the advanced, plus
cardiovascular equipment and over ten tons of dumbbells, plates and barbells. Courts, including racquetball and a full-indoor basketball court; group fitness;
spa, sauna and pool; aerobics, cycling plus a Kids Klub
to keep the young ones at play during your workout.
For rate information and more, call 602.282.0243.
Quarles & Brady’s Roger
Ferland Receives
Distinguished Alumnus Award
From Lewis & Clark College
The national law firm
of Quarles & Brady LLP
announced that Roger
K. Ferland, head of
the firm’s Phoenix office
Environmental and Natural Resources Law Group,
received the 2012 Distinguished Alumnus Award
from Lewis & Clark ColRoger K. Ferland
lege.
Each year, the national Board of Alumni chooses
an alumnus from a pool of nominations submitted by
other alumni, faculty, and staff to receive the Lewis &
Clark Distinguished Alumnus Award. The award is bestowed upon one individual that the board considers
to have rendered superior performance and service in
their chosen field or community, while continuing to
reflect values of their alma mater in their career and
service. Ferland received the award for his renowned
career in environmental policy and natural resource
law, as well as his volunteer work with veterans in his
community. He was nominated by Jean Ward, professor of Communication and Ferland’s former debate
coach. He received the award at the Alumni Honors
Banquet on February 23, 2013 in Portland, Oregon.
“I am thrilled to have been chosen as the recipient
of such an award, especially from a what I am sure
was an incredible group of candidates,” said Ferland.
“To be honored for doing work that I enjoy and feel so
strongly about is a true blessing and journey that I plan
on continuing to embark on for some time.”
Ferland has practiced in the areas of environmental and natural resources law in both the public and
private sector since 1975. He serves as Chairman of
the Board of Audubon Arizona and is Co-chair of the
Audubon Science and Policy Committee. He has been
an adjunct professor of environmental law at Arizona
State University College of Law, and is listed in Chambers USA® (the only Arizona Environmental attorney
with Chambers’ highest “Star” ranking). Ferland was
the first recipient of the Michael J. Brophy Distinguished Service Award presented by the State Bar of
Arizona’s Environment and Natural Resources Section.
He received his law degree, with distinction, from
Duke University School of Law and his bachelor’s degree, magna cum laude, from Lewis & Clark College.
Duck & Decanter And Its
Community Involvement
Peer Solutions is partnering with Duck and Decanter to effect positive change in the community.
High School and Middle School students participating
in Peer Solutions’ Stand & Serve initiative have received
“Free Nooner” sandwich gift cards to distribute as they
“catch” Valley residents “being good.” Acts of goodness are being rewarded as they occur and the recipients receive a free lunch from Duck and Decanter in
acknowledgement of their efforts to nurture kindness
in their communities and lives. There might be a free
lunch in your future – be nice and make our Valley
youth proud. To learn more about how you can support Peer Solutions, please visit www.peersolutions.
org.
Duck and Decanter is also partnering with Childsplay – Arizona’s Professional Theatre for Young
Audiences and Families. Childsplay with be featuring
the new play Recipe for Disaster during the first two
weeks of April. Duck and Decanter has created a new
sandwich (appropriately named “Recipe for Disaster”)
that will be offered for all of April. For every Recipe for
Disaster sandwich sold in April, Duck and Decanter
will donate $2 to Childsplay. Please visit www.childsplay.org for their schedule of performances.
CBRE Negotiates Acquisition
Of Multi-tenant Office
Building In Central Phoenix
CBRE has negotiated the acquisition of a 6563
square-foot multi-tenant office building located at 608
E. Missouri Ave. in Phoenix, Ariz.
Chris Ackel of CBRE’s Phoenix office represented the
buyer, 608 Missouri LLC of Phoenix, in its $625,000
purchase. The seller, Pastrone 1982 Declaration of
Trust of Los Gatos, Calif., was represented by Jim McCabe of Realty Executives Paradise Valley in Phoenix.
“We have seen an uptick in the price of owner/user
and smaller, multi-tenant investment buildings in the
2,000- to 75,000-square-foot range, “said Ackel. “The
price has jumped from $83.51 per square foot at the
end of 2011 to $97.69 per square foot today. Yet, this
remains far from the market’s peak of $192.26 per
square foot in 2008.”
Plans call for the owner, doing business as Golden
(Business Vignettes Cont’d Page 8)
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the building, keeping the two existing tenants and offering the balance for lease. CBRE’s Ackel has been
hired to market the vacant 1,061-square-foot suite.
Madison Education Foundation
presents The Madison Bash
Celebrating the talented artists and musicians in the
Madison Elementary School District, the Madison Education Foundation is pleased to present The Madison
Bash on Saturday, April 27, from noon to 4:00 p.m. at
the campus of Madison #1 Middle School, 5601 North
16th Street in Phoenix. Mayor Greg Stanton and State
Representatives Kate Brophy McGee and Eric Meyer are
expected to attend the festival that is a family-friendly
fundraising event with many opportunities to enjoy and
participate in the arts.
The Aspiring Young Artists Art Show features selected
works from each school in drawing, sculpture, pastels
and more. A jury comprised of members of the local art
community and invited special guests will select the top
artisans in two age groups. Madison Bash festival-goers will vote for their favorites for the People’s Choice
Awards. Works of art from classes at each Madison
school will also be on display. An exhibit highlighting
one of the Foundation’s signature programs, Art Masterpiece, will include live demonstrations of the long-
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running art appreciation program.
More than a dozen student groups and performers
will provide continuous live music and entertainment
on two stages including; student choirs, bands, jazz
bands, dance, musical theatre, and drama teams on the
Main Stage presented by McCarthy Building. Fushicho
Daiko, the Taiko Drum ensemble who recently performed at the Matsuri Festival in Phoenix, will also take
the stage, offering students the opportunity for a “test
drive” of the drums. Emerging performers will take to
the Talent Showcase stage. While admission is free to
The Madison Bash, there will be plenty of opportunities
for donations throughout the event. All proceeds will
benefit the Madison Education Foundation, which supports the eight schools in the District. The Silent Auction will offer a selection of highly sought after items
including autographed sports memorabilia, vacation
packages, entertainment outings, summer camps, and
gift certificates for local award-winning restaurants.
The Madison Bash will also offer a “Once-Loved But
No-Longer-Used Musical Instrument Drive and Tradein.” Bring your dusty old clarinet, trumpet, guitar or
other instrument and give it new life for a deserving
student in one of our Madison schools.
Several gourmet food trucks from the Phoenix Street
Food Coalition will serve delicious cuisine including
Luncha Libre, Taste Rite! and Burgers Amore. The KidsZone family area will offer participants the opportunity
to engage their creativity through free arts activities. In
addition to the scheduled entertainment, The Madison
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Artistic Dental Adds
Full-Time Dentist
Dr. Prabidhi Adhikari is
now full-time at Artistic Dental at the Biltmore, a phoenix based general family and
cosmetic dental office, along
side Dr. John P. Dougherty
D.D.S., MAGD.
A graduate of ASU with a
bachelor of science in biolDr. Prabidhi Adhikari
ogy, Adihikari attended New
York University School of Dentistry where she earned
her doctorate. In addition to her D.D.S., she holds certifications in Invasalign Anterior Product, Global Core
Disaster, Captec, Procera/ LAVA, CEREC and Zimmer Institute Level 1 Instruction Certificate.
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R
Rosewood Homes Soon To Debut New
Corridor-area Upscale Residential Community
esidents near 33rd Place and Campbell Avenue in Phoenix were pleasantly female athletes is now a reality because of the generosity of Rosewood Homes,” said
surprised to see new model homes under construction back in January. The Camelback High Principal Chad Gestson. “Community support is what drives student
18 luxury homes being built by Rosewood Homes at 33 Campbell Place is an activities and we cannot be more excited to have Rosewood Homes become a part of
exciting addition to this centrally located Corridor-Biltmore-Arcadia area
the Camelback community,” he added.
neighborhood.
Rosewood Homes is the recipient of numerous awards for
Rosewood Homes founder and second-generation
construction quality, customer satisfaction and archicontractor, David Kitnick said, “I wanted to do
tectural design, including earning the prestigious
something special in this fabulous neighborEliant Homebuyers Choice Award for providing
hood.” The development at 33 Campbell
the “Best Overall Purchase & Ownership
Place will feature one and two-story
Expererience” in North America in 2010,
homes ranging from 2350 to 3400
2011 and 2012*.
square feet. It is nestled in a wellRosewood Homes also was recogestablished neighborhood with
nized as “Small Volume Builder of
convenient access to renowned resthe Year” by the Homebuilders Astaurants, shopping and theaters in
sociation of Central Arizona as well
Biltmore Fashion Park and Scottsas a four-time recipient of the “Best
dale Fashion Square.
Homebuilding Company Award by
Rosewood Homes is contributing
the readers of Arizona Foothills
more than beautiful streetscapes
magazine.
and richly detailed exteriors to the
*On February 21, 2013, Eliant anBiltmore-Arcadia neighborhood. On
nounced that Rosewood Homes was
January 31, Kitnick presented a check
again the winner of the 2013 Homefor $5,000 each to principals of Biltbuyers Choice Award. It is the first time a
more Preparatory Academy and Camelback
homebuilder has been honored in four conHigh School, schools within walking distance
secutive years and Rosewood Homes is the only
(l to r) Rosewood Homes VP-Controller Alan Peril, Rosewood Homes
of the new homes. Phoenix District 6 Councilman President David M. Kitnick, Phoenix City Councilman Sal DiCiccio, Arizona builder to ever receive this prestigious
Sal DiCiccio also participated in the presentation Camelback High School Prinicipal Chad Geston, Rosewood Homes award. The 2013 winners were chosen based on the
Superintendent John Narcisian, Biltmore Preparatory Academy
held at the construction site.
results of surveys completed by more than 76,000
In an era of tight resources for education, con- Prinicipal Faith Burtamekh and Rosewood Home VP of Operations recent homebuyers from across the United States
Nick McKee, gather at the site of 33 Campbell Place to
tributions — such as those provided by Rosewood
and Canada.
commemorate Rosewood’s donation to the schools.
Homes, are important for Phoenix schools. Both
Camelback High School and Biltmore Preparatory Academy are using these funds for
student activities.
Rosewood Homes has neighborhoods in three prestigious locations in Arizona - DC Ranch,
Biltmore’s principal Faith Burtamekh said, “This will allow us to add playground Vistancia and Estrella, and is in various stages of planning and development of four new
equipment needed for health and fitness activities, and to allow more youth to partici- neighborhoods opening in 2013 and 2014 including 33 Campbell Place in the Camelback
pate in our junior ambassador and other extracurricular programs. Rosewood Homes Corridor. The exclusive, 18-home private gated 33 Campbell Place is slated to grand open
late April with well-appointed homes ranging from over 2340 square-feet to nearly 3400
has opened up a world of opportunities. We hope this is the start of a long-lasting square-feet and providing authentic architectural detailing as well as highly sought after
partnership.”
features such as: home offices, guest casitas, bonus rooms, courtyards and wine closets.
“Our dream of completing a sand volleyball court for our students, especially our Homes start in the $470s.
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602.279.7376
Bash will feature visual art displays, musical instrument
demonstrations and vendor booths.
For more information about The Madison Bash,
please visit www.madisoneducationfoundation.org or
call 602-371-8975.
John P. Dougherty D.D.S., MAGD
Prabidhi Adhikari, D.D.S.
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pieces, with luxury goods that will help you make a statement in your home
or business. We have home decor, furniture and jewelry in a wide
variety of styles at surprisingly affordable prices.
VOICES OF THE CORRIDOR
You are what
you chew:
Habits for a Healthier Smile
By John Dougherty D.D.S., MAGD
1030 E.Camelback Rd.
Phoenix, AZ. 85014
(602) 279-5233
Our Hours
Monday-Saturday 10am - 6pm
Sundays 11am to 4pm
Continental
Consignments
Samora Plaza
5620 N. 7th Street, Ste. 2
(480) 729-1670
www.camelbackconsignanddesign.com
10
Change.
It’s a good thing.
SOME OF LIFE’S
TOUGHEST
CONVERSATIONS
HAPPEN
OVER COFFEE.
When was the last time you had that
conversation about Life Insurance?
Talk to me today about your life
insurance needs.
ost people know they should brush twice a day, floss once a day, and visit
their dentist for regular check-ups twice a year. But maintaining a healthy
smile is also about what we eat and drink.
There’s nothing better than enjoying a great meal with friends and family or
indulging in your favorite snack or treat. I say, “Enjoy,” but keep in mind a few
preventative practices when you do. Below are a few questions and answers to
help guide you accordingly:
Are there any foods or food groups you recommend for
healthy teeth and gums?
Following a healthy diet is good for your overall health and well-being, including your teeth and gums. An apple a day does more than keep the doctor away. It
can also keep away the dentist or potentially minimize your need for dental work.
Crunchy fruits and veggies help control plaque build-up and stimulate saliva flow.
Cheeses, yogurt, chicken, meats and nuts are a good choice as well. They protect
your enamel, coating it with calcium and phosphorus, which are needed to remineralize your teeth.
Are there foods we should avoid?
Think about all the things you enjoy that are bad for your waistline, and you will
often find they are also bad for your teeth. This doesn’t mean you can’t enjoy your
favorite candy, cookies, cakes, pies, breads, or chips; but when you do, brush
your teeth afterwards or swish well with water. Also, don’t be fooled by the health
food aisle. Raisins and other dried fruits are high in sugar and carbohydrates
and will stick to your teeth, so when you enjoy that trail mix, try to couple it with
water.
When dining out, it’s not always possible to brush after a meal. What do you recommend as a quick fix to
protect teeth and get rid of bad breath?
It’s always good to brush your teeth before going out to eat. If teeth are plaque
free before you drink and eat, it is less likely for odor causing foods to adhere to
the tooth’s surface. Following a meal, chew sugar free gum or gum with Xylitol as
way to help dislodge food stuck between your teeth, and help stimulate salivary
flow, which works as a natural defense against tooth decay. The little toothpicks at
the door are also a good way to gently clean in between your teeth, after a meal.
Coffee, tea and red wine stain our teeth. Is there anything we can do when we drink these beverages to keep
our smiles bright and white?
Water is a great counter to those stain causing drinks we all enjoy. Rinsing your
mouth with water or using a straw helps minimize staining. When that’s not an
option, remember if it will stain your clothing, the more likely it is to stain your
teeth (unless you’re wearing a brown shirt of course!). So, you might choose
white wine over red, for example. Try to brush or at least rinse with water as soon
as possible.
Camelback Consign
and Design
VOICES OF THE CORRIDOR
Dr. John P. Dougherty opened Artistic Dental at the biltmore in 2000. The
comprehensive practice provides everything from general and cosmetic care
to oral surgery, implants and orthodontics for patients of all ages. The team
at Artistic Dental is dedicated to helping patients achieve and maintain optimal dental health. For more information about Artistic Dental at the biltmore and their care options visit, www.artisticd.com or call 602-840-5400.
By Dr. John Casalino, DC
W
e recently passed our 28th year in practice, twenty-four of them right here on
the Camelback Corridor. The changes
that we have seen and gone through over this period
of time are incredible. And to see On the Camelback
Corridor News also changing and updating with the
times is certainly thrilling. I am happy to be part of
the experience.
The changes within the chiropractic field from when
I first graduated in 1985 have been exhilarating and
exciting. Back then, Chiropractors were by and large
referred to as “quacks.” Now it is the third largest
healing profession behind MD’s and Dentistry.
One of the reasons why Chiropractic has grown so
dramatically comes from the verdict of the Wilk v. AMA
lawsuit. On September 25, 1987, in the Seventh Circuit
Court, U.S. District Court Judge Susan Getzendanner
issued her opinion that the American Medical Association had violated Section 1 of the Sherman Act; that
it had engaged in an unlawful conspiracy in restraint
of trade “to contain and eliminate the chiropractic
profession.” (Wilk v. American Medical Ass’n, 671 F.
Supp. 1465, N.D. Ill. 1987). She further opined that
the “AMA had entered into a long history of illegal behavior” and issued a permanent injunction against the
AMA under Section 16 of the Clayton Act to prevent
such future behavior. Prior to this lawsuit, the American Medical Association held onto the belief that it was
unethical for medical doctors to associate with an “unscientific practitioner,” and labeled chiropractic “an
unscientific cult.”
Though the change has been slow, many medical
doctors are realizing that conservative chiropractic care is often a better and safer way to treat many
musculoskeletal conditions, from low back pain and
sciatica to auto accidents.
What a ride it has been from being known as a
“quack” and a “cult” with an alleged education from a
mail-order catalogue to being recognized by the medical community as a true professional practicing a safe
alternative to medicine. Even the United States Agency
for Health Care Policy and Research (AHCPR) has declared that conservative care is often more effective
and gives patients more satisfaction than medications
and surgery.
Many people still say they are scared to seek out
chiropractic care, some due to the noise and others
about getting their neck adjusted. Chiropractic care is
extremely safe. Research studies have shown that manipulation has about a one in 1.5 million chance of
injuring a patient whereas a trusted product as aspirin
lands one in 35,000 people in the hospital. The noise
happens once the adjustment is rendered to a joint that
is “stuck” in an abnormal position — called a subluxation, and restoring that joint back to a more normal
range of motion. Furthermore, to ensure your safety,
we proceed very slowly and work with you instead of
surprising you. Even if you can’t tolerate the noise,
there are noiseless techniques that we can utilize.
Recently, one of our ardent proponents of chiropractic care has been Dr. Oz. Numerous times on his program he has interviewed chiropractors, their patients
and the scientific research that validates chiropractic
care for a variety of conditions from headaches, neck
and back pain to even conditions such as asthma.
Better yet, Chiropractors may be best known for treating the nagging conditions that just don’t respond
to other types of care. It is humbling when a patient
comes to us as their last resort and has nowhere else
to turn. And, when we are able to help them, there
isn’t a greater feeling than knowing you just improved
someone’s life.
Now, Bruce Levitta wants to change and enhance
your life, so he has taken the bold move to reformat
the On the Camelback Corridor News from its original newspaper style into this beautiful magazine. For
those of us who have gone through conscious change,
it is difficult! My wishes are that this new format revitalizes and rejuvenates Bruce and this magazine into the
“go to” publication of Camelback Corridor and Central
Phoenix.
Yours for better health,
Casalino Chiropractic is located at 1000 East Camelback Road. For more information, call 602.7376
or visit casalinochiropractic.com.
Marcella Busto CPCU, Agent
3750 E. Indian School Rd.
Phoenix, AZ 85018
Bus: 602-955-5450
www.marcellabusto.com
LIKE A GOOD NEIGHBOR,
STATE FARM IS THERE.®
State Farm Life Insurance Company (Not licensed in NY or WI)
State Farm Life and Accident Assurance Company
(Licensed in NY and WI)
Home Offices: Bloomington, IL
P062020
0806
statefarm.com ®
We’re Still
Here!
34 Years and Still Ticking,
Fitting To Be More Precise!
The questions you have
5
to ask before buying
your first or 100th
pair of glasses....
1. Where can I be sure my Rx
will be filled accurately?
2. Will my glasses be
comfortable and can I get
free adjustments anytime,
even if I didn’t buy them at
Tager Optical?
3. Where can I find today’s
best styles and who will
honestly tell me what looks
good on me?
4. Where can I find special
one-on-one attention?
5. Who has over 33 years
experience in the optical
profession and a flawless
reputation?
THE ANSWER:
3126 E. Camelback Road • Biltmore Plaza
Monday - Friday, 9:30 to 5:30 • Saturday
602-957-1716
11
Movie theatres once were the last bastion of commercial-free interruptions. No more. I actually
heard people boo in unison at a Southern California movie house when commercials were aired
prior to the movie.
By Bruce G. Levitta
I
t was December, 1990 when the inaugural edition of this magazine’s first incarnation, On the Camelback Corridor News, hit the streets of the
venerable Camelback Corridor. The newspaper’s first cover story was on the storied Cine Capri movie theatre located at 24th Street and Camelback Road. It was somewhat mournful that the iconic movie would eventually become history — as in razed from the earth to be no more.
Its owner, the equally iconic Arizona-bred movie exhibitor, Dan Harkins, had much to say about the impending demise of the love of his life.
OTCC News caught up again with Mr. Harkins in 2006 in an insightful interview about his burgeoning growth of the Harkins movie theatre
chain. A little older and much wiser, he was found to be a spirited and sometimes animated man who truly enjoys two-way conversation —
especially when it comes to his thriving business. He also got emotional when the Cine Capri of yore was brought up.
Fast forward to Year 2013. This erstwhile newspaper has undergone a radical facelift and become Camelback Corridor Magazine.
And what seemed fitting and just “right” for this debut issue, was to try to spend a few minutes with Dan Harkins, though his schedule these
days are chaotically busy with his Arizona empire now expanded into Southern California; Denver, Colorado; Oklahoma City, Oklahoma and
Southlake, Texas.
Today, his youthful looks still are in tact. His hair; well let’s just say he doesn’t like the color gray. He still loves to talk and even after all this
time, still gets melancholy when the old Cine Capri on Camelback Road are mentioned.
What did you think of Seth MacFarlane’s Oscarawards hosting?
I think he did a competent job in keeping his barnyard, discolored humor
to a minimum. Some of his skits were controversial but that is Seth. His
“boob” song was one of them but it brought in the male demographic. The
show could have been better or worse but overall it did well. I always bring
out my hankie when they do the In Memoriam tribute.
There has been some rumor that you are toying with
the idea for a new Cine Capri along the Camelback
Corridor?
No, that is not true. We’ve resurrected this grand house elsewhere, including in 2003, the first in Scottsdale’s megaplex, including the gold drapes and
72-foot screen. We also have another Cine Capri in Tempe Marketplace plus
one in Oklahoma City, Denver and Dallas. It was a promise to our movie fans,
who like me, cried tears when the original Cine Capri was closed and torn
down in January of 1998. That was a very sad day. The landlord gave us until
2:12am – close to the exact time when the RMS Titantic sank in the North
Atlantic Ocean.
12
It seems a million years ago but I once wrote an article
on the demise of the single screen movie theatre. Is
there a market for these lost palaces?
Unfortunately no. I was recently advising my nephew who wanted to take
over and run a small 400-seat screen in Cincinnati. I told him what I’ll tell
you now, I do not know of a single-screen theatre anywhere on the planet
that’s making money. I have the Valley Art Theatre in Tempe and get a little
bit of subsidy from the city but it still loses money each year. If I were to
somehow resurrect the Cine Capri on the Camelback Corridor, it would have
to be part of a megaplex with at least 12 screens.
More and more we’re seeing upscale movie theatre
chains come out with a dinner/movie package, some
even serving alcohol. Your thoughts?
You stole my quote! I was quoted sometime ago, I believe in The Wall
Street Journal, where I said the movie theatre was the last bastion of commercial-free entertainment. Bruce, I was the last holdout for a very long
while. Finally after being begged and pleaded with — plus offered too much
money, we tested the waters at the Arizona Mills theatre and expanded to Metrocenter and then Scottsdale. We did not hear a single complaint. I must add
a plug here in that we keep the lowest admission prices in town. One of the
reasons why is that we are able to make some side money with the on-screen
advertising.
It was July 12, 2012 when the gruesome Aurora, Colorado theater shooting occurred, killing 12 innocents
and wounding 58 others. What crossed your mind when
you learned of this?
I learned about it while in Europe visiting relatives in Germany. My cell
phone started ringing off the hook around 3 pm Phoenix time. The media
was calling me to comment on this tragedy. I quickly got up to speed on the
unfolding events. My deep thoughts on the matter are that an incident such
as this can occur anywhere. Unfortunately, this event just happened to play
out in a movie theatre. We immediately looked at our theatres and asked,
would this have happened at a Harkins? We have security guards in our movie
theatres. We built our exit doors for the bigger auditoriums so they exit to the
front. It would be harder for someone to escape easily to a car in one of our
larger theatres. When we design auditoriums, security is very much part of
the overall plans, including people flow. If anything, our kneejerk reaction
was to inspect what we were doing and we’re pleased we had most everything
security related in place. But who can prepare or predict? Just look at the
previous shooting in Tucson outside a supermarket?
Part of the foibles and tragedies of being in the human race are those personalities that are extremely defective, and in the case of the Aurora shooting,
outright insane.
Moving away from that somber question, what passes
through your mind when you drive past 24th Street and
Camelback Road?
When I drive by that intersection, especially with friends or people from
out of town, I always point to that corner and say, ‘There once stood the
mighty Cine Capri that achieved the highest box office attendance and gross
for Star Wars in 1977 and 1978.’ When I owned [the theatre] I brought back
Star Wars and did a benefit premiere for the Boys and Girls Club, we raised
$73,000 that all got donated. To this day, that holds a post-video release record in the motion picture industry. No other movie has ever grossed close to
that at he box office after being released to video and television. I will always
have an emotional bond with that corner and what was a truly iconic movie
theater so very long ago.
Some say movie-going attendance is down for a myriad of reasons; high ticket prices and the availability of
movies from other sources. How do you counter that?
That’s an easy answer. Primarily, we keep our prices down while offering
the best entertainment value possible to the community. Our prices are lower
than those of our competitors. Plus we make sure to be on top of technology,
keep our entire auditorium — including the seats, clean and pristine. And
we have really comfy high-back rocking seats.
The ability to get movies from such sources as Netflix or Redbox is actually
funneling more revenue back to Hollywood, so that filmmakers and producers can create more movies for us to play on our screens. Last year was a
box office bonanza for Hollywood. Harkins also set a record in all of our
markets. How can that be happening if we’re seeing a negative effect from
home video?
What holds for the future?
We are always looking at new theatre sights. Nothing’s been done recently
because of the recession. We like to open within an epicenter of commerce.
Our toes are in the water for the northwestern and southwestern parts of
the Valley and even the East Valley. We’re always looking to expand. I feel so
blessed that we are not only in a growing market but a market that grew up
with Harkins over the past 80 years. It’s a mutual love affair. We love them
and they love us.
d
n
E
e
h
T
Most people want to snack. We offer gourmet snacks and some can “dine”
if they chose where we offer White Castle Sliders, gourmet nuts, plus Angus
hot dogs and more. It is fast food. As to the dining concept, many movie fans
have told me its tough to try and enjoy a movie while being disturbed by food
servers catering to those wanting drinks, food, etc. The purists may go to a
dining movie theatre once a year just for the fun of it but return back to the
old-fashioned movie house for their full film enjoyment.
13
COVER STORY
Where’s Conserve water this
Mother’s Day.
the beef?
Corridor Culinary - Circa 2013
14
Right here!
By Bruce G. Levitta
L
et’s hear it for the country’s favorite “get
everything” store. Yes, who else but Costco.
From appliances to kids gear; clothing and
accessories; computers, camera and printers as well
as all sorts of electronic gadgetry, including gigantic
LED television screens; floral to furniture; health and
beauty products; sports and fitness equipment; pet supplies; automobile tires; air conditioners; funeral coffins
(hand to God on this one) and food, including meat. A
whole lot of meat.
Now if you are a person who only buys your beef,
poultry and fish products at a capacious Costco, bless
your heart and read no further. With absolutely no disrespect to this corporate goliath, we all have choices.
Perhaps some of you from the Midwest or East Coast
who have a bit of chronological seasoning — read
old[er], may recall the days gone by when we shopped
at the local butcher, baker and candlestick maker. Add
to that the neighborhood florist or corner pizza joint.
Oh, dare I forget to mention that Costco also serves
up pizzas by the slice or an entire pie to eat in or
take out?
Back to what was the cornerstone for neighborhood
enterprise, the local mom and pop store — whatever it
was they sold. Sadly these once mighty businesses have
all but faded away to make room for retailing and culinary monsters such as Costco, Walmart, Sam’s Club,
Target, et al.
They certainly serve a purpose. Convenience for starters. Everything goes into one basket, save perhaps the
air conditioning unit or a custom coffin.
Ask yourself, do you really feel special spending all
your hard-earned cash — or plastic at such impersonal emporiums? Do you even care about service and
two-way customer-employee camaraderie? If not, stop
reading now.
Back to the meat of this story — pun intended. When
was the last time you actually saw or even frequented
a local neighborhood butcher shop? Good luck. There
may be less than a half-dozen of these dinosaurs in the
Valley of the Convenience.
It so happens that we have one firmly ensconced
just a tad north of the Camelback Corridor. In fact, its
been around perhaps long before many of you readers were born; 1962 to be precise. Over the decades,
Hobe Meats had changed hands a few times and at
some point about six years ago, it took a dive of sorts
and became unattractive to erstwhile customers for any
number of reasons.
About five years ago, Bret Pont bought the place,
spent the necessary blood, sweat and tears — not to
mention money by renovating the shop’s interior as
well as stocking cases with exceptional product while
also hiring skilled and experienced people to properly
service his customers. As they say, eureka! Hobe Meats
has been a success ever since, though it still remains a
sleeper to folks who don’t even know of its existence.
Asked why frequent his place instead of the ubiquitous grocery store for meat, etc., Pont responded, “It’s
really quite simple. We offer attention to detail and
quality customer service plus our product speaks for
itself.”
He recognizes that so many people are weaned to the
one-stop stores but when they discover Hobe Meats,
many alter their ways. “Everyday people come in and
say, ‘Oh my gosh, where have you been?” “I say to them
facetiously, “We’ve been here since 1962, where have
you been?”
What sets Hobe Meats apart is the selection offered.
As for meat, prime rules supreme. “We carry more
prime beef selections than anybody else in the state,”
said Pont. That includes all the major cuts, from tenderloin, rib eye, New York and more. Besides beef, offerings are many, from pork chops, poultry, veal, lamb
and seafood. He even does a prime grade farm raised
turkey during certain times of the year.
Pont dispels the myth that price points are always
higher at a specialty store such as his. “It really depends upon what you’re buying. Believe it or not, we
are the least expensive prime beef distributor in the
state.”
Hobe Meats also stocks some rather unusual selections of wild game for the adventurous, including buffalo, kangaroo, wild boar, quail and alligator.
Lastly and this is nothing to bark about, he sells several thousand pounds of raw diet dog food each and
every week. Lest you understand this mixture of ground
beef and chicken with bone meal is meant for Roscoe,
not Roger or Rhonda, if you get the drift.
Hobe Meats is located at 6044 N. 16th Street,
602.604.2333. Hours are 9am – 6pm Monday thru
Saturday with a Saturday barbecue from 11-4 with
some great eats for only $5. For more information,
www.hobemeats.com
Our waterless 24kt gold
roses last a lifetime!
Special Mother’s Day
offer of $65 (reg. $85)
MOMS EVERYWHERE
FROM: Camelback Corridor Magazine
SUBJECT: Sunday, May 12, 2013
Have a wonderful, peaceful and
joyous Mother’s Day. You deserve it!
While Arizona continues to give birth to scores of eateries every
year, it is common knowledge that success rates are spotty. An
old wives tale oft times is cited that 90% of restaurants fail in
their first year. May industry leaders have debunked that theory for a more realistic 60% failure rate. Still, for those of you
dreaming of opening your own palate palace, that figure is food
for thought.
The Camelback Corridor and its close environs boast one of the
most popular concentrations of restaurants in the state, representing a striking culinary paradox— diversity and redundancy.
Corridor culinary choices cover much of the globe: Italian,
Greek, French, Irish, Japanese, Chinese, Cuban, Cajun, Jewish,
Thai, Indian, South American, Mexican, Spanish. Oh, American, too. There aren’t too many food group categories that escape representation by well over 100 corridor eateries.
As has been published the past two-dozen years during this
spring season, we are pleased to present this year’s
annual Culinary on the Corridor edition in our
brand new face-lifted identity, Camelback Corridor
Magazine.
Throughout the next several pages, CCM presents an abundance of all-things culinary, from
articles, vignettes and business briefs about our
local restaurant scene, its players and participants as well as guest editorial columns that will
enlighten, inform, educate and even entertain. And
of course, two significant charts are spotlighted, including an alphabetical listing of most all corridor-area
restaurants and the (regrettably) ever-growing Triumphs & Tragedies — naming area eateries that
have come AND gone over the past two decades
— a truly attention-grabbing read.
Whether your culinary tastes range from a
quick and cheap burger and fries to an elegant five-course
repast and everything in between, every day and night the Corridor culinary
curtain unveils a bountiful treasure of delights.
Good reading and Buon Apetito!
— Bruce G. Levitta
TO:
D
ining out is to a certain extent, theatre.
It is a performance of sorts. The physical action of consuming food is but
only one of several acts to enjoy as the
culinary curtain rises. Ambiance, staff and patron
camaraderie plus culinary presentations are other integral parts of the “performance.”
Customarily, the curtain rises when a patron enters an eating establishment. It is here that Act I unfolds,
by way of the all-important patron greeting. Oft times
the show “sinks” before it truly begins, such as when a
host/hostess with an attitude more deserving of a prison
guard sours the beginning act. Her/his brief stage presence consists of darting off with menus in hand, leaving you — the guest, 30 steps behind. By the time you
reach the table, menus are dropped and host/hostess is gone.
Act II might commence with a server who operates by
rote at best — robotic might be more descriptive. One
could only hope they have spunk, but not too much
of it. This is not to say the above is the norm; most
dining establishments on the corridor and throughout the land strive to make customer service shine.
If you can’t find the “culinary performance” of your
liking, simply move on to the next venue. And to be sure,
nowhere in the Valley of the Culinary Excess, will one find
a plethora of choices than right here on our Camelback
Corridor’s oft-quipped, Restaurant Row.
Here are a few basic statistics to ponder. According
to the National Restaurant Association, in 2011, there
were roughly 8,885 Arizona restaurant locations.
Projected sales for 2013 are pegged at a staggering
$10.5 billion. In our state, restaurants will account
for 262,200 jobs in Year 2013, nearly 10% of the
state’s total employment. By Year 2023, restaurants
are projected to employ 303,800 people — 15.9% job growth or 41,600
jobs over Year 2013. Finally, every dollar spent in Arizona’s restaurants generates ad additional $.90 in sales for the state’s economy.
15
Photo courtesy of
Herzog Images
here is it written that owning and operating a highly successful restaurant organization has to be mostly all work and little
play? There certainly is a time for fun and a time for serious
— and then there’s that serious fun aspect. Make no mistake
about it, Mark S. Russell, the founder of Oregano’s Pizza Bistro is all business when it comes to the day-to-day operation of his domain, but the flip
side is his reverent and playful personality. Just that he eschews the title Chief
Executive Officer for the more whimsical Founder and Cheese Executive Officer speaks volumes. As they say, all work and no play makes Jack (or Mark)
a dull boy.
One significant aspect that sets Oregano’s apart from the pack is its approach
to product branding and marketing. With no disrespect to sight-challenged
people, one would have to be blind not to notice many of Oregano’s billboards
or even the tee shirts adorned by its staff to understand there’s something…in
the air. These irreverent, cheeky, even saucy sayings do get noticed — even to
the point of stirring up a bit of controversy. They are a collaboration between
Russell and his go-to Branding/Marketing genius, Gary Tarr of Free Range
Productions. Take for example, “Legalize Marinara”, “Don’t Pass This Joint” or
“Tip-Toe Through My Two Lips.” Let your mind wander with these gems. “Pizza,
Not Politics,” “Oh Beautiful, For Spacious Pies,” “Pitchers Need Catchers,” “Olive
You, Will You Marinara Me?” and perfect for Spring training, “We Are Athletic
Supporters.” Certainly these clearly are all out of the mainstream marketing
box. And then there was “Nice Haboobs,” supporting cancer awareness. That
got people talking.
Camelback Corridor Magazine recently sat down with Mark Russell and
Gary Tarr to learn a bit more about their rather unique approach to making
Oregano’s Pizza Bistro what it is since its original launch in 1993.
Oregano’s advertising and branding is nothing short of out-of-the-box. Explain your reasoning for this type of approach.
TARR – Our approach has always been to have fun and focus upon our personality. What a brand means is to have an identity for your business.
When you show an ad that may have a photo of food, a coupon, etc. that’s not a personality or a connection to someone’s emotions. Rather
it is a connection to their wallet. We want to give our guests something to think about, ponder and even remember. It may not make
sense at times but it certainly is something that engages them in a way that is unique.
RUSSELL – This was our mindset from the beginning. For someone to walk into Oregano’s and have fun – fun looking
at our atmosphere, ambience and have fun with our food and our staff. We carry that philosophy with everything
we do.
How and why did Oregano’s Pizza Bistro initially come about?
RUSSELL – It was a dedication to my parents who passed a few years apart to cancer. Everything
in the restaurant, from its eclectic ambience to recipe basics and our approach to guest relations
is something both my parents wholeheartedly believed in. They were not a couple of means, but
when they went out to eat, my parents always chose those places where they were treated nicely,
enjoyed a great atmosphere and a good value for their money to feed their family of seven.
When they passed, I had been working for America West Airlines. I needed to do something
to memorialize my parents. Part of my family had restaurant experience and my dad always
wanted to open up a restaurant of his own. My father was a fun guy. Part of all our branding
is in a sense, a tribute to him — and my entire family.
The two of you are more than a team – close friends and collaborators to a degree with great synergy. How did you first
hook up and who has the final say in all your branding and
marketing that eventually reaches the public?
TARR – Mark always does, short and sweet. My job is to throw everything against the wall
— like pasta, and see what sticks. Mark’s job is to rein me in if I go too far.
RUSSELL – Gary and I started out almost 20 years ago. I initially met him on the patio at
the original Oregano’s in Old Town, Scottsdale. A friendship was developed and we actually
became roommates for a time. Eventually he began to handle Oregano’s marketing for me
through his own company.
As for decisions, he’ll throw out 25 different ideas on something and I’ll do the same. It’ll eventually come down to one idea. Sometimes we battle but at the end of the day, it is my decision to make.
16
Mark S. Russell
TARR – I hope you might put this into your piece, but a milestone soon will be reached. On November 18, it will be 20 years since Oregano’s was launched. There aren’t that many operations lasting
this long in the restaurant industry.
Trust is something that is earned, not awarded. In the cutthroat culinary industry, comment on your interpretation of trust between the two of you.
RUSSELL – Where do I begin? Yes, you are correct. Trust is most definitely earned. The most important thing to the Oregano’s brand
is believing what it is. Bruce, I’ve had so many different forms of management come into this company and say they believe in it — but they don’t. Obviously they’re no
longer here. Gary actually believes in the company’s entire philosophy. It took nearly a year to complete interviews with our new President, Frank Sbordone, in order for
me to make absolutely sure he is a ‘true’ believer of the business.
While on this subject, I wish to make it clear that rumors about my selling or becoming a public company are false. We are a privately held Arizona-based company run
by me — its founder, along with a dedicated corporate staff. These continuing and untrue snippets circulating about my role [with Oregano’s] are both annoying and sad.
Dining out is much more than the act of feeding one’s belly; rather it is theatre to a degree. As the director, how
do you motivate your actors — as in staff, to exude professionalism while also having fun entertaining your guests
when the curtain rises each day?
Gary Tarr
RUSSELL – That is our biggest part of the job and if you ask me, the hardest. It is something we work on day in and day out. We give our staff
latitude to explore themselves but as a good director, there are times when they must be reined in. Our skilled floor management accomplishes that. All the men and women sitting in this so-called corporate office of ours, everyone, believes everything revolves
around the guest. We instill that philosophy to all the working men and women at our restaurants in any number of ways
including weekly meetings, monthly leadership meetings, etc. We want everyone at Oregano’s to have fun but understand the importance of what it is we do and why. And once again, it all revolves around my parents.
How are you able to reach the masses with your particular style of
branding and advertising?
TARR – There is a lot of electronic media today and it can be very confusing as the technology
evolves. Companies always claim they can do this, do that. ‘Just give us a deal to present to the
public.’ Everyone seems to want that ‘deal,’ i.e. 20 percent off this, coupon for that. We just don’t
do it. In 19 years, there has never been a discount, deal, coupon, promo or happy hour…
nothing. We are an everyday value-priced restaurant that resonates with our guests. Why pay
$12 when we can offer it for $9 without playing the coupon or discount game. That is not
us. Never was. Never will be.
To your initial question, our mix of advertising is mainly print and outdoor media. Our
billboard and print ads are meant to catch people as they’re driving, reading the paper or
a magazine. We’re an old-fashioned place, and those mediums serve us well.
Here along the Corridor and its environs, are we oversaturated with too many restaurants?
RUSSELL – I am proud for those people who involve themselves in restaurant entrepreneurialism. I am a big cheerleader when any new eatery opens and get saddened when one
closes. I know what it takes to put yourself on the line. That said, to enter this sometimes
brutal business, you have to be on your game and know exactly what you are doing.
An example, when we opened our first restaurant in downtown Scottsdale and a major
chain came in two years later, people came running to me saying, “Oh my goodness, what
are you going to do?” My mentality was — and always is, ‘Take care of the guest or someone
else will.”
17
SPECIAL CONTRIBUTION
SPECIAL CONTRIBUTION
Are You Really
Going To Eat That?
Cuisine
Conundrum
By Barbara Lambesis
Pick uP a
bag of the
good stuff!
available at any harkins theatres
18
I
Now Open.
By Michael Boloker
A
am neither a fussy, finicky eater, nor a fashionable, food fanatic who flits
from one trendy restaurant to another in search of the latest foodie fare.
I like to eat things I know are safe for human consumption and have
been devoured and savored by ordinary people for centuries - simple foods,
like items from the four food groups.
That’s not to say if I was stranded on an exotic, remote island somewhere,
I wouldn’t eat insects, rodents and reptiles in order to survive. You bet your
Cuisinart processor I’d eat them, along with plant roots and turtle eggs, too.
But, I’m not stranded on a remote island in the survival mode, so when it
comes to eating in or eating out, I want to eat familiar foods I can recognize
by name, if not necessarily by sight and taste.
There are plenty of standard fruits, vegetables, grains, dairy products,
meats and seafood on the planet that can be combined in wonderful ways
to produce delicious meals. I’m all for adding spices and herbs, sauces and
gravies, toppings and fillings to ordinary foods, thus producing wonderful
flavors and satisfying dining. I cook with gusto, and I relish a tasty meal
prepared by a competent chef. Count me out, however, when it comes to
exotic fare.
Now, I’m not making fun of foodies, but eating some newly discovered
sea creature floating around in a sauce comprised mainly of squid ink just
doesn’t sound appetizing to me. It seems too many celebrity and wannabe
celebrity chefs try to create attention by incorporating ever more exotic ingredients in their trendy, ultra expensive dishes; hoping, I suppose, to ratchet
up the eating experience to the next level – whatever that means.
I’m not really sure gourmet food fanciers actually like all that odd stuff they
eat. Some, I suspect, are just seeking approval and status by being seen at
the newest hot spot eating the latest edible concoction and being gossiped
about as a true food connoisseur. If the free-range, roasted gecko topped
with fresh, locally gathered poached quail eggs is actually disappointing, one
can always cleanse the palate with a generous swallow or two of expensive
red wine and keep oohing and aahing about the amazing flavor, so as not
to appear out of sync with all the elite taste buds in the room. Luckily most
exotic dishes come in itsy-bitsy portions.
When it comes to food, let me always be thankful for the farmers, ranchers
and fishermen who bring quality, recognizable foodstuffs bountifully to the
marketplace and eventually to the table day after day. I’ll be happy if you give
me familiar fare in satisfying portions, serve up common foods with a little
imagination and lots of flavor, and eliminate my hunger with dishes that won’t
turn my stomach thinking about where the ingredients came from.
I’m lucky to live near the Camelback Corridor with its vast array of restaurants. Most cater to normal people looking for normal food, regardless of
the price range. Most menus have a large selection of dishes I’m willing to
eat, and beverages I’m willing to drink. So, there are plenty of great places to
choose from when I go out to eat along East Camelback Road.
When it comes to exotic cuisine, thank goodness the vast majority of local
restaurateurs know most diners are just like me, they are not all that adventurous.
s a kid growing up in Brooklyn, N.Y. my idea of an Arizona meal was a
plate of beans and a tin of coffee served by Gabby Hayes from a chuck
wagon as Roy Rogers sang to the coyotes in a western movie. I moved
to the Valley 20 years ago and learned, much to my pleasure, that restaurants
here offer much more, most of it tasty and unique.
Of course there are the four-star restaurants, many of them connected to
luxurious resorts. Food courts in the malls offer the usual fast food fare. The
chain restaurants are more ubiquitous than banks. Many, but not all are, I
reluctantly admit, useful with their “plastic” processed offerings.
AZ 88 was a local restaurant I frequented and the sandwiches, burgers,
salads and drinks were good and reasonably priced. How lovely to sit in its
esoteric interior or out on the patio bordering the Civic Center. This wasn’t
New York and I loved being in the Valley of the Sun during winter. I grew
to like the local fun places. Frank and Lupe’s in Old Town Scottsdale was
my first venture into Mexican cuisine and it’s still a staple. Breakfast at the
Original David’s is a throwback to the ‘50’s. I enjoyed the first Pita Jungle
down in Tempe despite the fact I was older than most clients by 20 years
and was one of the few diners without a tattoo or earring. I ate in the Blue
Burrito Grille on Camelback and had coffee at Hava Java on 32nd Street.
Delux, in the same complex, had delicious burgers and sweet potato fries.
Le Grande Orange served a variety of gourmet specialties. If I wanted a taste
of old Phoenix grandeur, T. Cooks at the Royal Palms had ambiance. Horn
and Hardart’s Automat used to have a slogan: “You can’t eat atmosphere.”
But in these places, you could! Razz’s was special and the owner was an
ardent New York Yankee fan, appealing to my roots. I liked Houston’s and
the Roaring Fork. How western a name! I miss New York pizza but the Cove
Trattoria offers excellent pies. Downtown there are the Old Tortilla Factory,
Arcadia Farms and Don and Charlie’s. The list of good, fun places kept me
going for years.
Now I am back in New York, a foodies’ paradise. We’ve got tons of Five-Star
restaurants, but again I prefer the local ethnic eateries. In my neighborhood
alone we have French, Italian, Indian,Tex-Mex, kosher, Spanish, Ethiopian,
Irish, Indonesian, Thai, Chinese, Russian, Brazilian, Argentinian, vegetarian,
halal, junk, healthy and otherwise. New York is, after all, an international
city. To keep my Scottsdale connections, Bar 89 on Mercer Street is owned
by AZ88 and Hillstone (Houston’s) is in the CitiCorp Building. It’s a taste of
Phoenix in the Big Apple.
I loved eating in these places along the Camelback Corridor. Of course,
curmudgeon that I am, I am annoyed by servers who give you their names,
bios and ask you, “How is everything “ between every mouthful. I don’t enjoy
the propensity of Valley restaurants to have televisions on every wall and
music blasting so loud that you can’t conduct a conversation at your table. In
local New York restaurants, the waiters know who you are and serve quietly
and efficiently for the most part. They let me eat and leave me alone. Maybe
it’s part of the Phoenix culture to be too friendly. Hell, I am a New Yorker. I
don’t need, “Come back and see us.”
Barbara Lambesis is a retired business owner. She is the author of the
humorous, satirical novel Brothers of a Band. All revenue from books
sales is donated to wounded warrior programs and music education for
Arizona kids. She can be reached at [email protected].
Michael Boloker is an accomplished author with several books published under his belt. He also has been a regular contributor to these
pages. A former part-time Scottsdale resident for many years, his allegiance of choice now is in the heart of the Big Apple.
Arizona-focused.
Seasonally inspired Italian cooking.
At the Esplanade
2501 E. Camelback Rd. • 602.368.3680
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19
CHOICES. choices. choices.
Camelback Corridor Eateries ~ Circa 2013
This 2013 Camelback Corridor Dining Guide lists the majority of restaurants from Central Avenue to approximately 44th Street and Missouri to Highland Avenues.
The general price guide (for dinner) is as follows: $ = up to $10; $$ = $8-$15; $$$ = $15-$25 and $$$= $25 and up. Note that several fast food operations,
coffeehouses, ice cream parlors, juice bars and markets do not appear. All phone numbers are a 602 area code unless otherwise noted. Those restaurants
outlined in RED are new to the area from May, 2012 to April, 2013.
20
RESTAURANT ADDRESS PHONE TYPE COST
KYOTO BOWL
1949 E.Camelback (Camelback Colonnade)
277-9888
Japanese $
LING AND LOUIES
2502 E. Camelback (Biltmore Fashion Park)
955-5593
Asian-American
LONE STAR STEAKHOUSE
1745 E.Camelback (Camelback Colonnade)
265-STAR Steakhouse
LON’S AT THE HERMOSA
5332 N. Palo Cristi Road (Paradise Valley) 955-7878
American/Southwestern
New Mexican $$
$$-$$$
$$-$$$
$$-$$$$
LOS DOS MOLINOS
1044 E. Camelback
258-3535
RESTAURANT ADDRESS PHONE TYPE COST
L’AMORE RISTORANTE
3159 East Lincoln Drive
381-3159
Italian $-$$$
5 & DINER
5220 N. 16th St. 264-5220
1950’s American Diner $-$$
MAIZIE’S CAFÉ
4750 N. Central Ave. 274-2828
Neighborhood American Café
AJO AL’S MEXICAN CAFE 5101 N.16th St. 222-9902 Mexican $-$$
MIRACLE MILE DELI
18th St. & Camelback (Camelback Colonnade)
776-0992
Deli $
APPLEBEE’ BAR & GRILL
Central & Camelback
266-3330 American $-$$
N.Y.P.D. PIZZA
1949 E. Camelback (Camelback Colonnade)
294-6969
Pizza $-$$
ARMADILLO GRILL
1904 E. Camelback
287-0700
American $-$$
NOCA
3118 E. Camelback
955-6622
Trendy American
ARRIBA’S MEXICAN GRILL
1812 E. Camelback
265-9112 Mexican $-$$
NORTH FATTORIA ITALIANA
4925 N. 40th St. 324-5600
American-Italian $$
BABY KAY’S CAJUN KITCHEN
20th Street & Camelback Rd. (Town & Country Shopping Center) 955-0011
Cajun $-$$
OMAHA STEAKHOUSE
2630 E. Camelback (inside Embassy Suites Hotel)
553-8970
Steakhouse
BAJA FRESH MEXICAN GRILL
1615 E. Camelback 263-0110
Mexican $
OREGANO’S PIZZA BISTRO
1008 E.Camelback
241-0707
Pizza $-$$
BISTRO 24
2401 E. Camelback (Inside The Ritz-Carlton Hotel)
468-0700
American Eclectic PARADISE BAKERY
889-3587
Bakery/Café$
BLIMPIE
20th Street & Camelback
955-1998
Sandwich Shop$
PIZZA HEAVEN
5150 N. 7th St. 277-8800
Pizza/Italian $-$$
BLUEWATER GRILL
1720 E. Camelback
277-3474
Seafood $-$$$
POSTINO CENTRAL
5144 N. Central Ave. 274-5144 Neighborhood Bistro $$
BOSTON MARKET
Central & Camelback (Uptown Plaza)
266-0202
American
POSTINO WINE CAFÉ
3939 E. Campbell Ave.
852-3939 Neighborhood Bistro $$
BRUGGER’S BAGELS
2375 E.Camelback
955-4955
Bagels & More $
POTBELLY SANDWICH SHOP
2131 E. Cameback (Town & Country Center)
283-3258
Sandwiches$
CAFFE DANIEL
Lincoln & 32nd Street (Loehman’s Plaza) 957-2224
Upscale Italian
ROSIE McCAFFREY’S IRISH PUB
906 E. Camelback
241-1916
Irish $-$$
CAFÉ RIO MEXICAN GRILL
2131 E. Camelback (Town & Country)
425-5380
Mexican$
SCOTT’S GENERATIONS DELI
5539 North 7th St.
277-5662
Deli$
CAFÉ ZUPAS
889-7886
Soups/Salads/Sandwiches$
SEASON’S 52
Biltmore Fashion Park
840-5252
Grill & Wine Bar
CALIFORNIA PIZZA KITCHEN
24th & Camelback (Biltmore Fashion Park)
468-9091
American$
SEGAL’S OASIS GRILL
4818 N. 7th St. 263-9377
Jewish $-$$
CENTRAL BISTRO
3160 E. Camelback (Safeway Center)
480-646-8560
Italian-French
SMASHBURGER
279-0757
Quick Service Hamburgers$
CHEESE & STUFF
5042 N. Central Ave.
266-3636
Sandwich Shop$
SOLO TRATTORIA
2501 E. Camelback (Camelback Esplanade)
368-3680
Italian
CHEESECAKE FACTORY
24th Street & Camelback (Biltmore Fashion Park)
778-6501
American
ST. FRANCIS 111 Camelback
200-8111
French/Mediterranean Inspired
CHELSA’S KITCHEN
5040 N. 40th St.
957-2555 American $$
STINGRAY SUSHI
955-2008
Japanese
CHERRY BLOSSOM NOODLE CAFÉ 914 E. Camelback
248-9090
Asian Noodles$
STREETS OF NEW YORK
214 E. Camelback
230-7770 Pizza$
CHILI’S GRILL & BAR
2057 E. Camelback (Town & Country) 955-1195
American $-$$
STREETS OF NEW YORK
5131 N. 44th St. 952-0124
Pizza$
CHIPOTLE
1660 E. Camelback
274-4455
Mexican Fast Food$
SUB FACTORY 1747 E. Camelback (Camelback Colonnade) 234-2165
Subs$
CHRISTOPHER’S/CRUSH
522-2344
Upscale Eclectic
SUBWAY
914 E. Camelback & 16th St. & Camelback.
N/A
Sandwiches$
CORLEONE CHEESESTEAKS
1660 E. Camelback
351-8558
Sandwiches$
SUNUP BREWING CO.
322 E. Camelback
279-8909
Brewpub
COUP des TARTES
4626 N. 16th St.
212-1082
French Bistro.
$$-$$$$
SWEET TOMATOES
52 E. Camelback (Uptown Plaza) 274-5414
Buffet$
$$-$$$
Eclectic European Inspired Cuisine $$-$$$$
$$-$$$$
$-$
$$-$$$
$$$
$$-$$$
$$-$$$$
$-$$
$$-$$$$
$$-$$$
$$-$$$
$$-$$$
$$$
$-$$$
$-$$
CULINARY DROPOUT AT THE YARD 5632 N. 7th St. 680-4040
Gastropub
T. COOK’S AT ROYAL PALMS RESORT 5200 E. Camelback (Inside Royal Palms Resort & Spa)
840-3610
CULVER’S BUTTERGURGERS
825 E.Camelback
595-7876
American/Burgers & More$
TACO DEL MAR
3945 E. Camelback
840-3210
Mexican$
CYPRUS GRILL
20th Street & Camelback
954-2394
Greek/Mediterranean $-$$
TARBELL’S
3213 E.Camelback
955-8100
American Eclectic $$-$$$
DAILY BISTRO
5033 N. 44th St. (A.J’s Center)
957-2310
American Cuisine $-$$
THAT’S A WRAP
800 E. Camelback
252-5051
American
DAILY DOSE
18th St. & Camelback (Camelback Colonnade)
274-0334
Bar & Grill $-$$
THE CAPITAL GRILLE
24th St. & Camelback (Biltmore Fashion Park)
952-8900
Steakhouse
DEL FRISCO’S GRILLE
466-2890
Upscale American
THE GLADLY
Anchor Centre
Coming Soon
DELUX
3146 E. Camelback
522-2288
Boutique Burgers & More $$
THE GOOD EGG
50 E. Camelback (Uptown Plaza)
263-8554
American
DENNY’S
601 E. Camelback
Burgers & Bistro $$
$$-$$$
$-$$
$$$-$$$$
$-$$
266-9868
American$
THE GRIND
3961 E. Camelback
954-7463
DONOVAN’S STEAK & CHOP HOUSE 3101 E. Camelback
955-3666 Steakhouse
THE PARLOR
1916 E. Camelback
248-2480
Upscale Pizzeria
DUCK & DECANTER
651 E.Camelback.
274-5429
Sandwich Shop$
TICOZ RESTO-BAR
5114 North 7th St.
200-0160
Eclectic & Latin
EINSTEIN BROS. BAGELS
16th Street & Camelback (Albertson’s Center) 265-7291
Bagels & More$
TOKYO EXPRESS
914 E. Camelback
277-4666
Japanese$
FEDERAL PIZZA
5210 N. Central
795-2520
Upscale Pizzeria $$
TOMASO’S
3225 E. Camelback
956-0836
Italian
FIVE GUYS HAMBURGERS
2131 E. Camelback (Town & Country Center)
956-0574
Hamburgers$
TOMMY V’S OSTERIA/PIZZERIA
3219 E. Camelback
955-8900 Italian $$
$$$-$$$$
$$-$$$
$-$$
$$-$$$
FLAVORS OF INDIA
4515 North 16th St. 277-5546
Indian $-$$
TRATTORIA DEL PIERO
The Union in Biltmore Fashion Park
957-5354
Italian Bistro$
FRANK & ALBERT’S
2400 E. Missouri (Arizona Biltmore Resort)
381-3672 Contemporary American TRUE FOOD KITCHEN
774-3488
Nutritionally Savvy $$
FUEGO TACOS
441-5728
Taco House $-$$
TWO HIPPIES BEACH HOUSE
501 E. Camelback
277-0399
Greasy Spoon$
GREEKFEST
1940 E. Camelback
265-2990
Greek $-$$$
VINCENT’S ON CAMELBACK
3930 E. Camelback
224-0225
French $$$$
HALF MOON GRILL
2121 E. Highland Ave.
977-2700
Sports Grill $-$$
WALLY’S AMERICAN PUB ‘N GRILLE
5029 N. 44th St.
954-2040
American
HAVANA CAFE
4225 E. Camelback
952-1991
Cuban $$-$$$
WINDSOR
5223 N. Central
279-1111
American $$
HILLSTONE
2650 E. Camelback
957-9700
Upscale American
$$-$$$
YOGI’S GRILL
1645 E. Camelback
264-3229
Japanese Teriyaki$
ITALIAN RESTAURANT
20th St. & Camelback (Town & Country Center)
368-3273
Italian from Chris Bianco $$
ZINBURGER
424-9500
Burger Bistro $$
JERSEY MIKE’S SUBS
18 E. Camelback (Uptown Plaza
265-1135
Subs & Sandwiches$
ZK GRILL
4811 N. 16th St. 263-3663
Mediterranean$
JIMMY JOHN’S
1650 E. Camelback
264-1745 Sandwiches$
ZOE’S KITCHEN
1641 E. Camelback
263-9637
American/Greek$
JOE’S DINER
4433 N. 16th St. 535-4941
Authentic Diner$
ZOOKZ
4750 N. Central
279-0906
Unique Sandwiches$
KEEGAN’S
3114 E. Camelback
955-6616
American $$
Z’TEJAS
Bethany Home/16th Street
Coming Soon
$$-$$$
$$-$$$
21
Triumphs and Tragedies
M
any people have dubbed a stretch of pristine property affectionately known as East Camelback
Road — from Central Avenue to 56th Street, as our own Restaurant Row. This four-plus
linear mile stretch is replete with scores of culinary establishments of nearly every imaginable cuisine
and service level.
Obviously, the Camelback Corridor’s culinary playing field is — in a word, crowded. That hasn’t prevented
high-profile chains and budding entrepreneurial restaurateurs from entering the fiercely competitive fray, no
matter the nature of our economy’s roller coaster status.
From late 1990, when On the Camelback Corridor News first debuted, through May, 2013 — with the debut of
Camelback Corridor Magazine, well over 250 restaurants launched along the Corridor. Regrettably (or not
so), an alarming number of them went “belly up” for any number of reasons during the same time period. From
May 2012 to May 2013, at least 19 new eateries made its curtain call in our neck of the woods while 10 said aloha
— as in so long.
“Who’s in and who’s out?” All you need do is glance below. To assist you further, the following legends apply: BLUE = New restaurants that have
opened from May, 2012 to April, 2013; GREEN = signifies current operational eateries in business after 1990: BLACK = Those unfortunates who
are dead and gone. (Corridor culinary establishments in operation prior to 1990 to not appear on this list)
NEW RESTAURANTS OPENED MAY (2012-CURRENT)
Caffe Daniel
Café Rio Mexican Grille
Central Bistro
Culinary Dropout at the Yard
Daily Bistro
Daily Dose
Del Frisco’s Grille
Del Piero at the Biltmore
Federal Pizza
Five Guys Hamburgers
Ling & Louie’s
Los Dos Molinos
Milagro Grill (Indian School Rd.)
Pearl Live!
Potbelly Sandwich Shop
Solo Trattoria
Sushi @ Delux
The Gladly (Coming Soon)
Ticoz-Resto Bar
Zookz
Z’Tejas (Late April)
RESTAURANTS IN OPERATION (From 1990-Current)
22
Half Moon Grill
Hula Modern Tiki
Italian Restaurant
Jersey Mike’s Subs
Jimmy John’s
Joe’s Diner
Kyoto Bowl
Lone Star Café
Lon’s at the Hermosa
L’Amore Italian
Mazie’s Café
Miracle Mile Deli
N.Y.P.D. Pizza
NOCA
North
Omaha Steakhouse
Oregano’s Pizza Bistro
Paradise Bakery
Pizza Heaven
Postino
Postino/Central
Revo Burrito
Rosie’s Pub
Season’s 52
SmashBurger
St. Francis
Stingray Sushi
Streets of New York
Sub Factory
Subway
SunUp Brewing Co.
Sweet Tomatoes
T. Cook’s at Royal Palms
Taco del Mar
Tarbell’s
The Capital Grille
The Grind
The Parlor
The Windsor
Ticoz Resto-Bar
Tokyo Express
Tommy V’s
True Food Kitchen
Two Hippies Beach House
Wally’s Amercian Pub ‘n Grille
Wright’s at Arizona Biltmore
Yogi’s Grill
Zinburger
Zoe’s Kitchen
Zupa’s Café
7th Heaven Eatery
40th Street Grill
A League of Our Own
A Taste Of Philadelphia
Aiello’s Fine Italian
Angelo & Maxie’s
Arnie’s Deli
Bagel Nosh
Bagels de Lox
Bahama Breeze
Bamboo Club
Barley’s Brew Pub
Barmouche
Bistro America
Blac A Zoli Grill
Black Chile Grill
Blue Burrito Grille
Cafe Sonora
Café Express
Carrow’s
Champps
Che Bella
Chesapeake Bagel Bakery
Chestnut Lane Café
Chevy’s Mexican Restaurant
Confetti
Cork ‘n Cleaver
Coyote Springs Brewery & Cafe
Cucina! Cucina! Italian Café
Cucina Raghetti
Daniel’s Italian Cusine
Deemo’s American Grill
Denali’s Manhattan Dinner Club
Denny’s (7th Street)
Dick’s Deli
Don Pablo’s Mexican Grill
Fat Slim’s Barbecue
Felsen Haus
Fenix Eatery
Franco’s Italian Caffe
Fuddrucker’s
Garcia’s del Centro
Georgio’s Ristorante Italiano
at
l
Ajo Al’s
Applebee’s Neighborhood Grill
Armadillo Grill
Arriba
Baby Kay’s Cajun Kitchen
Baja Fresh Mexican Grill
Bistro 24 in the Ritz-Carlton
Blimpie
Bluewater Grill
Bruegger’s Bagels
California Pizza Kitchen
Cheesecake Factory
Chelsa’s Kitchen
Cherry Blossom Noodle Café
Chipotle
Christopher’s Crush
Corleone Cheesesteaks
Culver’s Butterburgers
Cyprus Grill of Phoenix
Delux
Donovan’s Steakhouse
Einstein’s Bagels
Flavors of India
Fuego Tacos
Greekfest
RESTAURANTS GONE FROM THE SCENE (FROM 1990-2013)
en
h
s
u
s
ite
Got the Munchies
Gourmet of Russia
Hamburger Mary’s
Hard Rock Cafe
Harris’ Restaurant
Hollywood Deli
Hops! Bistro & Brewery
Houlihan’s Old Place
Hungry Hunter
Jalapeño Joe’s
Japan Express
Kenny Roger’s Roasters
Kohnie’s Coffee
Kokopeli Grille
Kool Hop
La Madeleine French Bakery & Cafe
La Salsa Fresh Mexican Grill
Laura’s Kitchen
Lola’s Tapas
Lucci’s Pasta & More
L’il Tee Pee Salsa Bar
Manual’s Mexican Restaurant
Marco Polo Supper Club
Maxie’s World Grill
McCormick & Schmick’s Seafood
Metropolitan Deli & Grill
Milano’s
Milton’s
Missouri’s on Seventh Street
Monaco Italian Restaurant
Morton’s the Steakhouse
My Big Fat Greek Restaurant
Nacho Nana’s Mexican Cafe
Nina L’ Italiana Ristorante
Nixon’s
Nola’s Mexican Cuisine
Noodles
Orbit Restaurant & Jazz Club
Oscar Taylor’s
Padre’s Modern Mexican
Paniolo
Pasta Paradise
Pasta Segio
Peppercorn Duck
Picazzo’s Organic Italian Kitchen
Pico Pica Taco
Pizzeria Uno
Planet Hollywood
Pugzie’s
Quizno’s Subs
Red Brick Pizza
Renaissance Café
Ristrasapote
Road to Amador Cafe
Rosti Italilan
Roy’s of Phoenix
Sam’s Café
Scholtzsky’s Deli
Sesame Inn
Shogun Express
Soma Express
Souper Salad
Spaghetti Western Pizzeria
Spasso Pizza & Mozzarella Bar
Steamed Blues
Steamer’s Seafood
Sugar Bowl
T-Bone on Central
Tapas Papa Frita
Taylor’s Restaurant
The Downside Grill
The Eggery
The French Corner
The Velvet Turtle
Times Square Deli
Todai Japanese Restaurant
Togo’s
Tony Roma’s A Place for Ribs
Tour Les Jours
Tucchetti
Tuscany
Zen 32
Zona Rosa
Zorba’s Greek & Italian Restaurant
i
23
SPOTLIGHT
KULINARY KLIPS
Seafood
Sensi
xecutive Chefs emerge in many guises, humble and quiet or quite
the opposite – gregarious, loud and with egos the size of a skyscraper. This issue we take a look at a young, handsome, unassuming yet
knowledgable kitchen master at a popular Valley seafood house, Bluewater
Grill, 1720 East Camelback Road. The Valley location has been present for
nearly five years. The company also has restaurants in Orange County –
Newport Beach, Redondo Beach and Tustin, CA, and an exciting new location soon to open on Catalina Island.
Andrew Capek, 32, came aboard as the Phoenix Bluewater Grill’s Executive Chef roughly 10 months after
its initial opening. Capek has a degree from Scotts-
When did you decide you wanted to
be a chef?
I always enjoyed
cooking and being in the kitchen
with my mom when I was young. I floundered in
school for a time and didn’t know what I wanted to
do. My grades at U of A went into the proverbial toilet
and my direction was nowhere. My father said to me,
“Either go back to school to bring your grade levels
up, join the military or since you enjoy cooking, explore culinary school. I did just that and fell in love
with it.
dale Culinary Institute. He did his externship at the Four
Seasons in downtown Chicago, worked nearly six years at
T. Cook’s in the Royal Palms Resort in Phoenix, and stints
at Sapphire Laguna in Laguna Beach and as a sous chef at
Neiman Marcus in Fashion Island, Newport Beach.
Born and raised in the Valley, it is ironic that after
spending much time in close proximity to the ocean
in Southern California, he now plies his culinary trade
at a seafood restaurant 400 miles from the Pacific.
Camelback Corridor Magazine sat down and queried
Capek on his career and love of food:
I love cooking with fennel in all its various states.
A fresh fennel salad or sauces prepared with fennel
can’t be beat. I cook my lobster bisque with fennel.
What is your favorite dish you like to
prepare at the restaurant?
The Miso-glazed salmon has been a favorite and
around for some time. A new dish recently added
is a special Barramundi (Australian seabass),
with leeks and Romano risotto cake with olive oil
poached tomatoes, sautéed spinach, roasted red
beet vinaigrette and fennel salad.
What is the biggest misconception
about seafood here in the dessert?
24
Italian cuisine. I love making my own soups, sauces and pastas, especially fresh gnocchi.
When you’re at home, do you enjoy
cooking for family?
I would say both. On my days off, I cook at home.
After work, my wife probably has already eaten so
I might make a quesadilla or even a frozen pizza.
Nothing glamorous.
What was a food or dish that surprised
you upon tasting it for the first time?
Ok, that certainly sounds like an overthe-top dish for a salt-of-the-earth fish
restaurant.
Freshness. People always ask, “just how fresh is
the seafood?” It is just as fresh as product eaten on
the coast. Our fish hasn’t been out of the water long
when we receive it. We are quite adamant about the
freshness and quality. If it doesn’t muster up to our
standards, we don’t accept it. Period.
Our patrons have a wide variety of choices. They
can easily order the always-tasty grilled fish with two
sides. Simple enough?
What is your favorite ingredient to cook
with?
I am fairly even-keeled but it all depends. Having
an open kitchen, I must be cautious about displaying
emotions. I’d say 5 would describe me. That said,
what ramps me up to a 9 or 10 is when someone
keeps making the same mistakes over and over
again; overcooking fish or misreading tickets. Insubordination also pushes my button.
When I first worked at The Four Seasons, it seemed
as though everything I did was wrong. Plates were
thrown at me. Honest! It was a wake up call. A lot
of cooks would have run away and say, “the heck
with this.” I stayed the course and learned from my
earlier ways.
What is your favorite food away from
the work kitchen?
What challenges, if any, are there cooking for a seafood restaurant?
The main challenge is to determine what guests
like to eat, especially here in the desert. My role is to
create dishes our patrons will enjoy without making
them too extravagant. Our customers aren’t looking
for over-the-top designer cuisine, rather straightforward, non-complex stimulating and obviously tasty
dishes. This is all a collaborative effort between
the owners, management and myself. I am humbly
pleased to say that many dishes I have created grace
the menus at other Bluewater Grill locations.
Chef Andrew Capek
Chef’s at times carry a reputation as
being ruthless. On a scale of 1-10, what
is your demeanor like in the kitchen?
Foie Gras. It certainly wasn’t my father’s liver and
onions he made back in the day.
If you could cook dinner for two special
people, who would they be and what
would you prepare?
Alton Brown, from the The Food Network. He has
so much knowledge. And baseball Hall of Famer
George Brett. He was my favorite ball player growing
up. We’d hang out, grill in the backyard and have
some beers.
I
This Beer’s For You
t was a sultry evening nearly 13 years ago when a little known but very quaint
restaurant/brewpub made its debut along the Corridor in an architecturally
unique freestanding brick building at 322 East Camelback Road. It was Sonora
Brewhouse, a quaint eatery that served traditional pub grub along with craft beers
supplied by the separately owned Sonoran Brewing Company.
By Year 2004, Sonoran sold its business, leaving Sonora Brewhouse without its
specialty beers. Decisions needed to be made, including the possibility of revamping its format and jumping into the brewing fray themselves.
It was a no-brainer for its founder-owner, Norman Horn. A long construction
process commenced to install several floor-to-ceiling stainless steel brewing barrels in the newly constructed building adjacent to the main restaurant and bar. It
was daunting but eventually the Brewer’s Den was completed with the tanks glassed
off to the south where diners could partake in food and drink in this secondary
dining room. Then they changed the name to SunUp Brewing Company.
Heading the beer operation is long-time head brewmeister, Uwe Boer, who has
been producing for several years, award-winning craft beers.
Complementing the suds with the restaurant’s tasty food, SunUp Brewing Company is now the go-to place and a favorite spot for a diverse clientele. Their motto
speaks volumes: “Great Beer. Great Food and Great Service.”
Another expansion is currently underway. Opening this summer will be an annex
of the existing brewery, situated in the small strip center just east of the Brewer’s
Den. As Horn explained it, the annex will strictly be for beer production and distribution to many Valley retail/grocery outlets.
Asked why now, Horn said, “There has been a demand for more distribution of
our craft beers. Through our distributor, Crescent Crown, we are going to have a
more significant presence in the Valley for those who have come to love our handcrafted beers.”
Horn said that consumers would have the opportunity to visit the brewery and
take advantage of mobile tasting tours.
For more information, call 602.279.8909 or visit sunupbrewing.com.
A True Taste Of Italy
I
t has been a while but the Camelback Esplanade’s culinary activity is beginning
to teem again. Along with Fuego Tacos, Del Frisco’s Grille plus longtime watering hole tenant, MercBar, and Pearl Sushi to open at some point in the former
home of Morton’s, their newest eatery that just debuted is Solo Trattoria, housed
in the former home of Picazzo’s Pizza.
Whereas Picazzo’s was hardly Italian in scope, Solo Trattoria is a casually upscale trattoria serving simple yet refined Italian fare in a warm and inviting environment.
At the helm of the kitchen is Executive Chef Craig Degel, a long-time fixture in the
Valley with credentials from NOCA and many years with Fox Restaurant Concepts.
“Our cuisine is seasonal, simple yet refined,” said Chef Degal. “It may look
simplistic visually but I guarantee you its preparation is complex.” He added, “We
are committed to using the best and freshest products available and are building
relationships with many farmers and producers in the area.”
The trattoria is open for lunch from 11am-3pm Monday – Friday, Happy Hours
from 3pm-6pm daily and dinner currently from 5pm to 9pm Monday through
Saturday plus Late Night Happy Hours on Friday and Saturday from 9pm to midnight.
The lunch menu is replete with wonderful antipasti selections, sandwiches, pizzas, pastas and desserts. Chef Degel said, “The star of the show is our pastas and
pizzas.”
The dinner menu is abundantly full of antipasti selections and salads, pastas,
pizzas, additional entrees and of course, desserts, all of which are too numerous
to mention. Chef Degel pointed out that besides the printed menu, there will be a
Chalkboard Menu highlighting daily specials.
“There are many great independents and chains in the area,” said Chef Degel.
“If you’re looking for an honest meal at a good price point, prepared by people
who live in Phoenix, this is where you want to be.”
Solo Trattoria is located at East Camelack Road inside the Camelback Esplanade, telephone 602.368.3680 or visit SoloAz.com
25
SPOTLIGHT
13
NOT
M
Reasons
To Open A Restaurant
ost aspiring restaurateurs imagine
creating an intimate gathering place
at which to feed and entertain their neighbors, friends and family. Some are chefs lured by the joy of gourmet cooking.
Others are simply seeking that pot of gold. But just because you have experience
managing a restaurant or can whip up a divine cassoulet, that doesn’t guarantee
you’ll be able to take the heat when the bartender is indisposed or the equipment
breaks down.
Statistics show that almost 80 percent* of all restaurants close within their first
year of operation. Yet despite this grim reality, there appears to be no deterring
the stalwart restaurateur.
So, if you feel up to the challenge or think Murphy had it all wrong, here are 13
reasons that might make you want to reconsider.
1. Forget about “quality time” with loved ones - Do you like
weekends, holidays and attending your kids’ birthday parties? Do you eagerly
anticipate family vacations and annual New Year’s Eve celebrations? Too bad,
because chances are you will be working in the restaurant during those times.
Owning a restaurant means you will be at work while your customers have all the
fun.
2. You won’t get rich - People think that if they open a restaurant, they
will immediately begin to draw a paycheck. But unless you are actually doing the
cooking, managing the house, hosting or waiting tables, don’t expect to be compensated. Sure, your restaurant may take in a lot of money, but if you become an
absentee owner, you’ll be spending most of it on your staff.
3. Expect the unexpected - You prepare for 60 and 100 show up
— or worse, the reverse. A snowstorm, downpour or other natural disaster
befalls you and suddenly your customers don’t show. Conversely, but equally
damaging, is having a mob of hungry people all show up at once. And what about
power outages, staff no shows and missing deliveries? Apologies, insurance and
backup generators only go so far.
4. Staff reliability – an oxymoron? - It’s hard to imagine the
pressure cooker of a commercial kitchen. Infighting, dishwashers missing in action, chefs nipping at the cooking sherry and health inspectors at your doorstep.
Kitchen workers and wait staff are a transient group, and just when you have
Marjorie Borell
+ Design & Craftsmanship Guarantee
+ Large Selection
+ Custom Mirrors
+
+
+
them trained, they up and leave.
5. Trust – or who (re)moved my cheese? - Be assured, it wasn’t
a mouse. Once stealing begins it can become epidemic and, over time, could
have devastating financial consequences. When cash and inventory go missing,
fear and suspicion poison the entire atmosphere.
6. Trends and friends are fickle - What may be delicious to you
may not be something your customers will pay to eat. Ethiopian barbeque, spicy
vegan or gluten-free, and soy-based Italian may have some core believers, but in
the long run, most people look for variety, familiarity, predictability, consistency
and downright, good tasting food.
7. Even good reviews can be bad news - Restaurant reviewers
can be devils or angels. A bad review can be devastating, but a great review can
hurt even more if you’re inundated with customers you don’t have the ability to
accommodate.
8. Complying with The Man - The cost of setting up a commercial
food service increases with every official on the city payroll. The health department may insist that you replace your grease trap. The building inspector may
fine you because the bathroom is too narrow for a wheelchair. The food must be
kept at the right temperature, the floors must be clean and dry and inspections
must be passed. Violations can result in lost earnings.
9. Profits – A foreign concept? For a restaurant, a profit and loss statement is
a powerful tool because the key to controlling profits is knowing when you have
a problem. Many owners make the mistake of giving their accounting over to a
friend or trying to do it themselves. The wiser choice is to let CPA specializing in
restaurants handle your finances.
10. How much? How long? – Restaurants tend to take twice as long
and cost twice as much as originally budgeted. Unexpected delays, failed inspections, late deliveries, underestimated costs for gas, power, water, sewer, security
and garbage removal can set you back even before you begin. Call pest control,
equipment and refrigeration leasing and service contractors, linen services, insurance providers and governmental permit and licensing departments to get
accurate estimates and timetables.
11. Are you experienced? - Not everyone who succeeds starts out with
experience. If you’ve never opened or operated your own restaurant, you may
Done in days not weeks
Same day service available
FREE Pick-up and Delivery
3112 E. Camelback Road
(NW. Corner of 32nd St. and Camelback)
602-522-1701 www.expressartandframe.com
26
SPOTLIGHT Cont’d
want to consider hiring a restaurant consultant. With a good consultant by
your side, you can avoid making costly mistakes that can deflate your dream
faster than a shaken soufflé. Ask other successful area restaurateurs for recommendations, join your local restaurant trade organization or search the
Internet.
12. My concept can’t lose! - No one in the neighborhood delivers
gourmet burgers. You sign the lease and you’re off and running. Business
is great. Then, right across the street, is a construction crew. Hey, you’re
thinking, the more the merrier. That is, until their sign goes up, “The Meating Place” - Steaks, Chops, Steakburgers. Free delivery. Grand Opening - all
orders half price!
13. Uncle Sam – your most reliable customer - Between
myriad regulations, government imposed fees and costs you cannot control, you can only guess what your profits will be. Laws governing minimum
wage, overtime, benefits, health and safety, licensing and operations and, of
course, taxes make Uncle Sam your new silent partner.
Well dreamers, even if your restaurant turns out to be a success, you will
still have to run it. Make sure it is what you really want to do and love to do.
Running a restaurant takes time, passion and energy. And if done right, the
benefits are endless.
*Current research shows that 60% is a more accurate figure of restaurant
failures in their first year.
Marjorie Borell is a real estate broker and consultant with Manhattan
Restaurant Brokers, and founder of www.restaurants.com. She can be
reached at (917) 837-3761 or [email protected].
Corridor Restaurateur Returns With
His Newest Venture: Caffe Daniel
A
fter a long absence from the local culinary scene, restaurateur Daniel Malventano finally realized his latest dream when his new Caffe Daniel debuted late
March at Lincoln Drive and 32nd Street.
Valley long-timers may recall his previous restaurant, Daniel’s near 44th Street and
Camelback Road. During his 16-year-run, the eatery had numerous name changes,
from Il Forno Ristorante to Acqua E Sale and then Daniel’s. It closed in 2008 when
plans for redevelopment of the strip center where he was located was announced to
the public. Ironically, that development never came to fruition.
Several years in dry dock and now active again, Malvantano’s mission is to return
“to the basics” with an eclectic menu inspired by Italian, French and Spanish cooking. “Unlike what I did with Daniel’s Italian Cuisine and its other monikers, Caffe
Daniel is less pomp and circumstance and more down-to-earth cooking with affordable cuisine fitting for this economy,” said Malventano.
At the helm of the kitchen is his long-time chef, Michel Rastoll. As of this writing, a
menu was not available for preview. Malventano said the menu items are healthy and
affordable both for lunch and dinner. He said you can expect freshly made raviolis
and lasagna, other pastas, steak and fries, chicken cutlets and more. His favorite piece
of cooking hardware is the wood-burning oven where pizzas, house baked breads
and Panini sandwiches will be prepared plus roasted meats, poultry and fish. He also
figures to prepare big Paella feasts upon occasion.
Caffe Daniel is open for lunch and dinner from 11am to 10pm Monday through
Saturday. For more information, call (602) 957-2224.
LONG LIVE YE OLD BRICK AND MORTAR BUTCHER SHOPPE
WHERE QUALITY AND SERVICE REIgN SUPREME.
6044 N. 16th St.
602-604-2333
Mon.-Sat. 9am-6pm
hobemeats.com
27
CULINARY VIGNETTES
Locally Based Z’Tejas Soon To Debut
Newest Corridor-area Eatery
On the heels of celebrating their 20th anniversary
in Arizona, Scottsdale-based Z’Tejas Southwestern
Grill recently announced the addition of their fifth Valley location, located at 16th Street and Bethany Home
Road. Construction began in July, 2012 with a slated
opening date of late April, 2013. The expansion marks
their belief in Phoenix as a viable market for growth.
This Z’Tejas location is one of the first “ground-up”
construction projects in that neighborhood in a long
time, according to Steven Micheletti, CEO and President of Z’Tejas.
“We are thrilled to be moving forward with our fifth
location,” said Micheletti. “While it took a bit longer to
initially commence working on this project, our perseverance is a testimony to how committed we are in
the neighborhood and all of our Bethany Home friends
who have been a constant support throughout this arduous process. We look forward to celebrating with
them on opening day.”
The new location will feature small dining rooms for
an intimate feel and a greenhouse with a retractable
roof. The restaurant will seat roughly 290 guests and
convey a light, airy design.
The first Arizona Z’Tejas restaurant opened in December 1991 at Scottsdale Fashion Square and continues
CULINARY VIGNETTES
to thrive in the community. The concept then continued to grow with three other locations at Shea & Tatum
in Phoenix (1996); Tempe (2000) and Chandler in
2001.
Z’Tejas is at the forefront of unique Southwestern fare
with seasonal menu items and specialty cocktails, including their award-winning Chambord margarita.
In 1989, the first Z’Tejas was born in an old Victorian
house on Austin’s historic 6th Street in Austin, Texas.
The menu, largely influenced by the South, signifies the
bold robust flavors of Arizona, California, Louisiana,
New Mexico and Texas. Today, Z’Tejas owns and operates 11 restaurants in six cities throughout the Western
United States.
Maizie’s Café Now Does Breakfast
A quaint little family-owned upscale café facing the
Light rail at Central Avenue, just south of Camelback
Road has been the go-to place for an eclectic mix of
patrons for several years. Relaxing, comfortable with
excellent cuisine and a far-reaching beverage line-up
keeps people coming back day after day and week after
week. Recently, its namesake and owner, Maizie Bauer
along with her new husband and co-owner Rich Bauer
plus Maizie’s parents, Joel and Lois Miller, have seen
fit to drop the “bistro” moniker and leave it simply as
Maizie’s Café.
Their latest endeavor was to kick off breakfast at the
café. According to Rich Bauer, patrons have been asking about this for some time and even see customers
showing up early thinking that a morning meal awaited
them. That became reality March 4.
At the helm of the café is newly appointed Executive
Chef, Holly Arguello.
According to Rich, “The area is a great place for
business people to have a breakfast meeting with good
quality food, more so than the grabbing a breakfast
sandwich or breakfast burrito.”
The limited but wide-ranging breakfast menu includes several selections such as house made corned
beef hash, egg dishes, a mushroom Swiss omelet,
house-made oatmeal, French toast, lox and bagel and
low fat granola and yogurt. Several sides are offered
from fresh fruit, bagel and cream cheese, ham, bacon,
Italian sausage and breakfast potatoes. Entrée price
points range from $8 to $15.
Breakfast is served from 7am to 11am Monday
through Friday.
For more information, call 602.274.2828 or visit
maiziescafe.com
Local Bistro Lights Up The Corridor
With Tasty Cuisine And Views
Located in the Camelback Village Center shopping
center on the northeast corner of 44th Street & Camelback, Daily Bistro is a charming central Phoenix
breakfast and lunch spot that¹s a favorite of the Arcadia
neighborhood crowd. Taking over for the 11-year old
Taylor’s Café last fall, Daily Bistro offers the neighborhood a casual and delicious destination for breakfast,
lunch and special events.
With a menu consisting of deliciously healthy dishes
ranging from Eggs Benedict and breakfast burritos to
a host of salads, sandwiches and wraps, Daily Bistro
provides an exceptional dining experience in a comfortable and casual atmosphere. To assist with the fare,
Daily Bistro called upon Chef Lee Hillson to provide
menu enhancements. The beverage program at Daily
Bistro is highlighted by a variety of fruit smoothies,
fresh Mimosas and Bloody Mary¹s, as well as a great
selection of premium wines, champagnes, beers and
spirits.
Daily Bistro also offers a selection of iced and hot teas
from White Lion Tea, a Scottsdale-based award-winning
company that¹s made quite the splash on the national
stage with its line of premium, whole-leaf organic teas.
Featured flavors include Blackberry, Jasmine Green
Tea, Mango Iced Tea, White Ambrosia and Tuscan Garden Hot Teas.
Becky Pryor of Pryor Designs designed the interior of
Daily Bistro with a warm glow inside and a spectacular view of Camelback Mountain from the patio seat-
ing. It is the ideal place for a meeting, party or social
gathering.
Daily Bistro is available for private events during the
late afternoon and evening, featuring a special catering
menu.
The Daily Bistro is open daily from 7am to 2 pm.
For more information, call 602.957.2310 or visit
thedailybistro.com
The Time And Place To Dine Alfresco
It’s that special time of year in Arizona when the climate is not too hot to go outside and not too cold to
stay indoors. The weather is perfect, tourists are in
town and people across the Valley are out en masse;
some running errands, some at their favorite hiking
spots and the rest, enjoying a bite to eat and a cool
beverage – alfresco.
One such place that locals, and out-of-towners alike,
frequent for that open-air experience is LON’s at the
Hermosa. This hidden gem, located in a Paradise Valley neighborhood just off of 32nd street and Stanford,
has one of the most breathtaking patios you’ll see in
the Valley. In fact, it’s been a Valley favorite since the
1930’s, when it was originally built by cowboy artist
Alonzo “Lon” Megargee.
Since being renovated in the early 1990’s, the nearly
5,000 square foot patio features a welcoming fountain,
comfortable seating (including couches, tables and
high tops) and is adorned with desert landscaping of
varying flowers, mature trees and flowering cacti. Most
days, there is even live music – be it a jazz duo or guitarist – which makes for an enjoyable backdrop while
taking in the views of Camelback Mountain and the six
acres of surrounding desert.
What makes it an even more idyllic afternoon setting?
(Yes, there’s more). The alfresco dining made by Executive Chef Jeremy Pacheco and the LON’s culinary
team, along with the recently revamped beverage program being led by the Inn’s “Spirit Guide” Travis Nass.
Whether it’s to enjoy brunch and a Bloody Mary, lunch
and a local brew or happy hour eats with one of Nass’
famous cocktails, the experience is like none other.
LON’s at the Hermosa is located within The
Hermosa Inn, 5532 North Palo Cristi Road in
Paradise Valley. Phone 602.955.8614 or visit
hermoainn.com/lons/.
THE GREATEST
NAME IN STEAKS.
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%FMJWFSZBMMEBZFWFSZEBZGPS
0óDFGVODUJPOTUSBJOJOHTFTTJPOTTFNJOBST
TBMFTNFFUJOHTDMJFOUiUIBOLZPVwQBSUJFTFUD
:PVSOFJHICPSIPPE4USFFUT
OE4U$BNFMCBDL3E
UI4U$BNFMCBDL3E
A GREAT STEAKHOUSE WITH
A BURGER THAT CAN’T BE BEAT.
/PXTFSWJOHEFMJWFSJOH
(FOVJOF#SPBTUFS$IJDLFO
5IF#FTUGSJFEDIJDLFO"/:8)&3&
DVSSFOUMZBWBJMBCMFBUOE4U$BNFMCBDLMPDBUJPO
2630 East Camelback Road • Phoenix, Arizona 85016
(In the Embassy Suites Hotel)
602.553.8970 • www.omahasteakhouse.com
28
29
CORRIDOR CULINARY FAVES
BABY KAY’S CAJUN KITCHEN
A venerable presence along the Camelback Corridor, Baby Kay’s Cajun Kitchen
has now passed the 20-year mark serving diners in the Valley of the Sun. Twin sisters
Heidi and Heather Woodstead — and their able-bodied staff, bring you authentic
Cajun cuisine in a casual and friendly environment. Food favorites include gumbo
selections, jambalaya, catfish, mouth-watering Po‘Boys plus shrimp, crawfish and
vegetarian Etouffee. And be sure to take advantage of the always-popular Crawfish
Boils every Wednesday starting at 5pm, lasting through May. Delicious BBQ ribs
will make an occasional appearance this summer. Literally, there is something on
the menu for everyone as well as off-menu and popular Daily Specials. Happy Hour
is from 3-6pm Monday through Friday. Hours are 11am to close Monday through
Saturday. For more information, visit babykayscajunkitchen.com
CHEESE ‘N STUFF
It was June 18, 2011 at 12:35 pm that marked the date when this venerable deli sold
its 1,000,000th sandwich. Cheese ‘n Stuff is a Phoenix landmark, enjoying over 60
years in the delicatessen business. It has been owned and operated by the Zawatski
family since 1972. Featuring Boar’s Head meats and cheeses, menu items include hot
and cold submarines and sandwiches to corned beef or pastrami on old-fashioned
rye bread, their very popular “Doughboy” on sourdough and “The Tyler,” as featured
in a 2008 edition of Esquire Magazine. They also stock Scandinavian goods and a
little bit of “stuff” such as candy, cookies, coffee beans, jellies, mixes and herring
from England, Germany, Switzerland and the U.S. Whether arriving by car, bus, foot
or Light Rail, Cheese ‘n Stuff is an culinary haven that can’t be missed.
DUCK & DECANTER
...of award-winning
sandwiches, soups, salads
(and friends)
Celebrating
years
1651 E Camelback
3111 N Central Ave
1 N Central Ave
(602) 274-5429
(602) 234-3656
(602) 266-6637
Duck and Decanter is celebrating 40 years. Owners Earl and Dort Mettler
created a unique concept in 1972, offering hand crafted sandwiches and becoming
well known as an innovative retail pioneer purveying fresh roasted coffee beans,
espresso drinks, wine by the glass, imported delicacies, unique kitchen gadgets and
exotic cheeses, while earning many local and national awards. Duck and Decanter
continues today as an example of how a locally-owned business can survive and
grow during challenging economic times while remaining committed to family, staff,
local vendors and community. Open for breakfast seven days a week and serving
award-winning sandwiches until 7:00 PM daily (9:00 PM on Thursday and Friday).
Live music Friday nights and Sat/Sun afternoons. Happy Hour Mon-Fri 4pm to 7pm.
GREEKFEST
Tony & Susan Makridis welcome you to Greekfest, (est.1980) where Byzantine
architecture & award-winning cuisine transport aficionados on a taste odyssey to the
Greek isles. For those who have Greece on their “travel wish list,” Greekfest is the
best place to start the journey and for those who have travelled there, a visit here will
remind them of their Greek adventure. Whether dining in the wine room or seated in
an elevated section accented with authentic artifacts from the “Plaka,” it’s the perfect
setting for private business functions, family get-togethers or intimate dinners. Warm
hospitality – a Greek cultural trademark, greets each guest. The “star” is the cuisine
wherin Tony fuses old-world tastes with innovative specialties. Excellence in quality of
food and service is the standard as Tony & Susan strive to implement each and every
day the advice of Homer: “Always try to excel & become better...”
DAILY BISTRO
Daily Bistro is a charming Arcadia neighborhood café located in the Camelback
Village shopping center on the northeast corner of 44th Street and Camelback Road.
The menu, created by the Phoenician’s Executive Chef Lee Hilson, includes morning
selections such as omelets, Eggs Benedict, breakfast burritos, Belgian waffles,
pancakes, and more. Lunch offerings include fresh salads, gourmet sandwiches,
fresh-from-scratch soups, flatbread pizzas, burgers, and wraps. Daily Bistro offers
a variety of specialty fruit smoothies, mimosas, beer, wine, cocktails and gourmet
hot and iced coffee and tea. Daily Bistro is open seven days a week: Mon - Fri 7
AM 2 PM, Sat - Sun 7 AM - 3 PM and is also available for private events during late
afternoon the evening. A special catering menu is available for private events. For
more information, visit thedailybistro.com or call 602.957.2310.
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ANNUAL - Camelback Corridor Magazine

Transcription

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