That Sam Fox–he sure knows what he’s doing. After experiencing much success at Scottsdale’s Kierland Commons, Fox Restaurant Concepts will open an Arcadia-based NoRTH restaurant. The 9-year-old Italian restaurant concept opened in the Phoenix neighborhood today and is headed up by the amazing former NOCA chef, Chris Curtiss. Upon entering the new NoRTH restaurant, don’t expect the Scottsdale- or even Tucson-based restaurant you’re used to. “The Arcadia NoRTH has a very different feel and really is complete departure from our original NoRTH restaurant. Since we opened the first NoRTH nine years ago, the concept has evolved, and Arcadia is a great neighborhood to unveil our new vision for the brand,” said Sam Fox, founder and CEO of Fox Restaurant Concepts.
For starters, NoRTH Arcadia will be the first freestanding NoRTH restaurant. Plus, the new eatery won’t feature the “modern Italian cuisine” that is found at existing NoRTH location. Instead, Curtiss created an entirely new menu for the Arcadia NoRTH that is based upon his interpretation of traditional Italian cuisine. Curtiss says he wanted the dishes to be authentic, without be “a snob.”
In addition to lunch and dinner, NoRTH Arcadia also serves breakfast on the weekends. Diners can enjoy their meal in the NoRTH Arcadia dining room that has historical charm with modern touches (much like Arcadia itself); there is also a large bar that opens up to the outdoor patio. Here’s what to expect on the NoRTH Arcadia menu:
Pasta dishes: Gigli with pesto, pine nuts, and crispy capers ($14), Ricotta Gnocchi featuring beef short ribs, arugula, horseradish crema, and bread crumbs ($18), and Tagliatelle with Bolognese and grana padano ($16).
Hand-stretched, stone-fired, artisan pizzas: Rosso topped with red sauce, oregano, fennel pollen, and extra virgin olive oil ($10), The Pig adorned with pepperoni, soppressata, salami, and house-made sausage ($15), and the Patata with guanciale, fingerling potatoes, farm egg, garlic confit, and basil ($14).
Salumi menu: an ala carte selection of meats, cheeses, and accompaniments, including NoRTH’s homemade mostarda. Ranging from $2 to $8 choose from such small bites such as La Quercia Prosciutto ($8), Robiola ($6), Provolone Piccante ($5), Castelvetrano Olives ($4), pickled sweet peppers ($5), paired with grilled bread and extra virgin olive oil ($2).
Starters: Antipasti selection such as Bread and Cheese with warm Italian cheese, tomato “jam” and rustic garlic bread ($11), Grilled Calamari served with white bean ragu, lemon and parsley ($12), and Crispy Pork Belly with Umbrian lentils, sofrito, agrodolce, and almonds ($12).
Entrees: Scottish Salmon with carrots, baby turnips, farro risotto, saba ($19), Branzino served with Brussels sprouts, fennel, celery root puree, herb vinaigrette ($26), and Hanger Steak with arugula, parmigiano reggiano, crispy potatoes and salsa verde ($20).
Light dishes: a variety of salads will be offered, such as Heirloom Beets with arugula, apple, candied hazelnuts, ricotta salata, lemon crème fraiche ($11), Farro served with fall vegetables, dates, white balsamic ($10), and the Simple with gorgonzola dolce, pine nuts, and pomegranate ($9). http://www.foxrc.com/.
Bubble Bee is the only USDA organic boba provider here in the Valley. Check out the health benefits and best sellers from this local chain.