Sad news for fans of Fox Restaurant Concepts’ Bloom at the SHOPS Gainey Village in Scottsdale: the restaurant served it last supper on Saturday. The company decided to close up shop after receiving an offer from Highgrove Grill, LLC to acquire the building lease, furnishings and equipment at Bloom. However, there is a silver lining: a new American eatery and wine bar plans to open in its place in early January. Cask 63 will be brought to the Valley by the manager/chef duo of Jerry Tingle and Chef Brian Feirstein. Tingle is a master restaurateur and previously the general manager of Eddie V’s Prime Seafood restaurants and Wildfish Seafood Grille; Chef Feirstein was the executive chef for Eddie V’s and, most recently, The Capital Grille.
Cask 63 will serve new American Cuisine with a changing menu, depending on the season, to showcase fresh local ingredients.
Expected menu items include New York strip pepper steak, goat cheese tortelli, Sea Bass of the Day, cornmeal oyster po-boy, pear salad, a Taco of the Day and crème brulee trio. (Cask 63 will be open for lunch and dinner.) And as the Scottsdale restaurant’s name suggest, Cask 63’s wine list is sure to attract Valley oenophiles. (“It takes 31 ½ gallons of wine to fill a cask, which is a generous amount that invites sharing,” Tingle says. “So we multiplied that number by two – a toast to us, two business partners who share the same vision.”)
The new Scottsdale eatery strives to be modern and energetic–yet cozy–with its interiors. It will highlight plenty of wood finsished, accented with hues of steel blue, green and silver. One of the most notable additions will be a a dramatic custom wine barrel made of stainless steel at the entrance of Cask 63. There will also be an expanded outdoor eating space so Valley dwellers can enjoy the cool temps when Cask 63 opens in January. http://www.cask63.com/.
The modern taqueria is set to open a second location near Arizona State University by the end of the year.
True Food Kitchen Tucson will emphasize wholesome ingredients with simple preparations that highlight natural health benefits and flavors, making you feel as great as the food tastes.
The comforting dishes are inspired by Chef Connor Harmon and Owner Laurent Halasz’s recent trip to Provence.
Found within the retro Egyptian Motor Hotel in downtown Phoenix, Chilte is the first brick-and-mortar restaurant of former NFL player Lawrence Smith and Aseret Arroyo.