Tag Archives: Barrio Queen


LGE completes Pomo at Gilbert’s Heritage Marketplace

LGE Design Build has completed tenant improvement construction for the 2,600-square-foot Pomo Pizzeria Napoletana at Heritage Marketplace in Gilbert.

The restaurant features a 6,000-pound, wood-fire pizza oven imported from Italy with hand-crafted stone. In addition, the authentic Italian restaurant features a bar and outdoor seating.

GetFileAttachment-8“As one of the restaurant hotspots in the Valley, Heritage Marketplace attracts a young crowd and creates a vibrant atmosphere. It is the perfect location for our fourth Valley restaurant. We’ve been busy since day one with happy guests,” said Stefano Fabbri, CEO and a partner of Pomo Restaurant Group.

The Pomo Restaurant Group also owns Pomo restaurants in Glendale, Scottsdale and Phoenix. Pomo at Heritage Marketplace opened in July.

Heritage Marketplace, also developed by LGE Design Build, is a family friendly, pedestrian-oriented, mixed-use development in downtown Gilbert located on the northwest corner of Gilbert Road and Vaughn Avenue. The development is an integral part of Gilbert’s historic Heritage District.

GetFileAttachment-9LGE Design Build launched Heritage Marketplace’s Phase 2 in June. The phase includes two buildings totaling 32,000 square feet with ground floor restaurant and retail space, and second floor office space. The north building is about 10,000 square feet and the south building is about 22,000 square feet.

In Phase 1, LGE has completed 31,000 square feet of a dynamic mixed-use office/retail/restaurant project. Tenants include Lo-Lo’s Chicken & Waffles, Pomo Pizzeria, Barrio Queen, Zinburger and Petersen’s Old-Fashioned Ice Cream.

“Heritage Marketplace is bustling with restaurant and business activity, becoming one of the Valley’s premier destinations for dining and commerce,” said Dave Sellers, LGE Design Build president.

Restaurant Industry

Arizona Restaurant Week Returns Sept. 19-28

Arizona Restaurant Week (ARW) will return this fall with 10 nights of incredible edibles, commencing for the first time on a Friday night. Arizona Restaurant Week, Fall Edition will be held Friday, September 19 through Sunday, September 28.

During Fall ARW, over 150 Phoenix restaurants will offer specialty prix-fixe dinner menus for $33 and $44 per person, excluding beverages, tax and gratuity unless otherwise noted.

“Arizonans can be proud of the wide expansion of local dining options and culinary genius the state has experienced during the past few years,” said Arizona Restaurant Association President and CEO Steve Chucri. “Poised for continued growth, Arizona Restaurants will gross sales just under 11 billion dollars, outpacing the country in new jobs, and employing over 265,000 people this year.”

Restaurant Week gives a twice-annual boost to these numbers as foodies get set to spend their dollars and celebrate the craft that is booming in our state.

Social Media will play an extra role this season, as diners will curate their own dining experiences through interactive promotions, contests and more.

Look for a special Instagram scavenger hunt and contest in partnership with Buick that will encourage diners to dine out at as many local places as possible and to capture their adventures using #TourARW.

This year Arizona favorites like Rusconi’s American Kitchen, Posh and Roaring Fork will join newcomers like Paul Martin’s, Southern Rail and Barrio Queen for this celebrated line up to savor. A full list of participating restaurants and menus will be featured on www.ArizonaRestaurantWeek.com with an easy-to-use interface for searching for a favorite local chef, type of cuisine or restaurant wish list.

With a local food culture rich in tradition, James Beard Award-winning chefs, and the best cities in the West, Arizona is rich with home-grown flavors, top chefs, winemakers, authors, storytellers and food enthusiasts.

“Arizona’s food scene is thriving, thanks in no small part to trailblazing culinary chefs, mixologists, entrepreneurs, and restaurateurs who make certain that it never gets stale,” said Chucri.

Don’t miss a bite: check the website often as new restaurants and menus will be added as they become available. Until then, find out all the delectable details by following Arizona Restaurant Week (ARW) on Facebook, Twitter, Pinterest and Instagram.

"Blondie" margaritas at The Barrio Queen

Thirsty Thursday: Barrio Queen Tequileria y Restaurante

July 24 is National Tequila Day, and there’s only one place you’ll find us in Scottsdale celebrating happy hour — Barrio Queen in Old Town. All tequila, mescals and sotols are half-off. You can also swipe a tequila flight for $10 and a margarita for $6.

Barrio Queen, head by renowned Chef Silvana Salcido Esperanza, just launched its Tequila Passport program at the end of June. The way it works is thus: For every tequila you try at Barrio Queen, you get a stamp in a Barrio Queen-provided passport (You know you’ll need help keeping track after a few!)

Not only does the restaurant serve some of the most delicious Mexican dishes in the Valley (with occasional French flairs) and makes its pomegranate and craisin guacamole table-side, but it also offers the largest selection of tequila in the Valley with which to wash it down.

Barrio Queen offers more than 400+ tequilas, mezcals, bacanora and sotols and a huge mix of blancos, reposados and anejos. It’s located at 7114 E. Stetson Drive, Suite 105. Happy hour is Monday to Friday from 2 to 6 p.m. (all day Tuesdays).


Here’s a margarita recipe we found in the back of our passport:

La Mula Mexicana

What you need:

2 oz. Don Julio Blanco

1 oz. lime juice

.75 oz. house ginger syrup (see below for recipe)

Topped off with Mexican Coca-Cola

To prepare:

Add all ingredients, except Coca-Cola, to shaker with ice. Shake and strain over cracked ice in highball or hurricane-style glass. Top off with 3 to 4 oz. of Coca-Cola. Garnish with lime.

To prepare ginger syrup:

.75 cup of ginger, peeled and thinly sliced

1 cup of sugar

1 cup of water

Bring ingredients to a summer in a small saucepan over medium-low heat, stirring until sugar has dissolved. Gently simmer uncovered for 30 minutes, then strain through a sieve and cool to room temperature.