Old Town Scottsdale is no stranger to restaurant reinventions, but the transformation of Liquor Pig feels more like a full creative reset. The restaurant closed on May 30, 2026, and reopened a week later on June 5 under a new name: Wayward. While the address and foundation remain the same, the concept, focus, and culinary direction are shifting in a new direction.
Liquor Pig built its identity as a cocktail-driven restaurant known for creative drinks and inventive small plates, but Wayward is stepping into a different space entirely. The concept is placing food at the center, shifting toward a food-first model that emphasizes a more intentional and elevated dining approach. The vibe is described as moody and refined yet approachable, designed to feel welcoming without losing its edge.
The culinary direction is now rooted in contemporary American cooking with global influence, a style that allows the kitchen to draw inspiration from techniques and ingredients around the world. Chef CJ Kahley is leading the kitchen as executive chef, shaping a menu that prioritizes creativity and seasonality. Rather than locking into a static identity, the menu is expected to evolve with the seasons, reflecting ingredient availability and the team’s ongoing culinary exploration.
“Wayward is about creating without a basic formula,” Chef Kahley said. “We use America as a melting pot to construct and embrace our differences and similarities through food.”
Behind the scenes, the transition is also tied to a change in leadership structure. Co-owner Christina Foster has assembled a refreshed team to guide the restaurant’s next phase, including Chef CJ Kahley and Operator Kyla Hein. The goal is a more unified, hands-on approach to hospitality and culinary direction.
“We are very excited to move forward with new leadership and have the owners be more present for the new concept,” Hein said. “We’ve worked hard to create a new experience. Our mission is to provide an elevated but casual experience that allows anyone to come as they are and have a great time.”
Even as the focus shifts toward food, the beverage program remains part of the experience. Rather than serving as the defining feature, cocktails will now play a supporting role to the menu, complementing the dishes and overall dining flow rather than standing apart from it.
Wayward’s reopening also reflects a broader trend in dining, particularly in competitive culinary markets like Scottsdale, where restaurants are increasingly moving toward hybrid concepts that prioritize experience and storytelling. Instead of separating into “cocktail bar” and “small plates restaurant,” Wayward aims to integrate those elements under a more unified culinary vision.
Old Town has always been a landscape of evolving restaurants, but Wayward enters that mix with a clear sense of direction: a stronger culinary identity, a more collaborative leadership structure, and a focus on creating a dining experience built around the plate rather than the bar. Learn more at waywardscottsdale.com.
