Tag Archives: Fox Restaurant Concepts

juice

Fox Enters Juice Market with Launch of Juby True

Fox Restaurant Concepts has expanded its presence in the thriving health-conscious restaurant market with the opening of Juby True, which stands for “Juice by True,” a juice bar poised to become a multi-unit concept by the end of 2014.

FRC, which has 40 restaurants under 13 brands in six states, opened Juby True in October as an extension to the restaurant group’s Scottsdale, Ariz. location of True Food Kitchen. The globally influenced restaurant debuted in Phoenix in 2008 and was developed in partnership with world-renowned leader in integrative medicine and best-selling author, Dr. Andrew Weil. It has since expanded into California, Colorado and Texas and has plans to open locations in Georgia, Virginia and Massachusetts.  New units of Juby True will be both stand alone locations and extensions of True Food Kitchen locations.

The launch of the walk-up juice bar is in response to the increasing demand for more healthful food options, said Sam Fox, CEO and founder of Fox Restaurant Concepts, based in Phoenix.

“When we first opened True Food Kitchen, we recognized the need for restaurants that offer nutritious food that also tastes good,” Fox said. “We instilled the same philosophy in Juby True, but this time in a portable, convenient cup.”

National Restaurant Association studies confirm the increasing interest in health and nutrition among today’s restaurant guests. In fact, 71 percent of adults said they are trying to eat healthier at restaurants than they did two years ago.

Juby True serves cold-pressed juices for $9, made in house and bottled for on-the-go convenience. The menu also features protein blends and smoothies for $8, water-based “hydrators” for $7, “juice boosts” for $4, coffees and teas ranging from $2-$6, and a variety of gluten-free, vegan and paleo-friendly snacks priced between $3 and $4. Additionally Juby True offers one- and two-day cleanse packages for $50 and $99, respectively.

Fruits and vegetables are sourced from local and regional organic farms in relation to “The Dirty Dozen” list. The foundation of Juby True was built with strong influences from True Food Kitchen’s anti-inflammatory philosophy.

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The Greene House Embraces Southern California Flavors at Summer Wine Dinner

For the final installment of The Greene House’s summer wine dinner series at 6:30 p.m. on Wednesday, August 21, executive chef Raymond Suto promises a fabulous, Southern California-inspired meal accompanied by excellent wines and good company.

The first dinner in the series showcased traditional American farm-to-table cuisine while the second dinner featured California cooking with Asian influences. For the third and final dinner, Chef Raymond is embracing the Mexican and Spanish influences of Southern California.

“California is truly a melting pot of cuisine. There are tons of influences from wine country to fresh west coast fruits and vegetables to various ethnic styles of cooking. My menu is inspired by the very unique tastes, textures and ingredients that make California special,” said Chef Suto.

The dinner, which will highlight an array of wines from Cep Vineyards, will begin with a wine reception, followed by a three-course meal and wine pairings. The featured menu includes:

First Course: Ceviche of Halibut Cheek and Beet chips
Wine Pairing: 2012 Cep Vineyards Sauvignon Blanc, Russian River Valley

Second Course: Spiced Pork Tenderloin with Roasted Corn Tamale, Black bean Puree, Romesco
Wine Pairing: 2010 Cep Vineyards Syrah, Sonoma Coast

Third Course: House Churro with Horchata Gelato, Pilloncillo Carmel
Wine Pairing: 2012 Marenco Strev Moscato D’Asti

Space is limited and reservations are required. Dinner is $50 per person, tax and gratuity not included. Reserve your seat in person or by calling 480-889-9494. Those who cannot make the dinners can take advantage of The Greene House’s Sunday wine special and enjoy half price bottles of wine all day every week.

About The Greene House:
From menu to décor, The Greene House is inspired by the California lifestyle and craftsman-style charm. The menu showcases signature fare made with farm-fresh seasonal ingredients. These signature items evolve throughout the year, based on ingredients that are fresh, plentiful and in-season. The extensive wine list features over 35 wines from boutique California wineries offered by the glass, half decanter or bottle. For more information, visit www.foxrc.com.

greenhouse-slide3

The Greene House Embraces Southern California Flavors at Summer Wine Dinner

For the final installment of The Greene House’s summer wine dinner series at 6:30 p.m. on Wednesday, August 21, executive chef Raymond Suto promises a fabulous, Southern California-inspired meal accompanied by excellent wines and good company.

The first dinner in the series showcased traditional American farm-to-table cuisine while the second dinner featured California cooking with Asian influences. For the third and final dinner, Chef Raymond is embracing the Mexican and Spanish influences of Southern California.

“California is truly a melting pot of cuisine. There are tons of influences from wine country to fresh west coast fruits and vegetables to various ethnic styles of cooking. My menu is inspired by the very unique tastes, textures and ingredients that make California special,” said Chef Suto.

The dinner, which will highlight an array of wines from Cep Vineyards, will begin with a wine reception, followed by a three-course meal and wine pairings. The featured menu includes:

First Course: Ceviche of Halibut Cheek and Beet chips
Wine Pairing: 2012 Cep Vineyards Sauvignon Blanc, Russian River Valley

Second Course: Spiced Pork Tenderloin with Roasted Corn Tamale, Black bean Puree, Romesco
Wine Pairing: 2010 Cep Vineyards Syrah, Sonoma Coast

Third Course: House Churro with Horchata Gelato, Pilloncillo Carmel
Wine Pairing: 2012 Marenco Strev Moscato D’Asti

Space is limited and reservations are required. Dinner is $50 per person, tax and gratuity not included. Reserve your seat in person or by calling 480-889-9494. Those who cannot make the dinners can take advantage of The Greene House’s Sunday wine special and enjoy half price bottles of wine all day every week.

About The Greene House:
From menu to décor, The Greene House is inspired by the California lifestyle and craftsman-style charm. The menu showcases signature fare made with farm-fresh seasonal ingredients. These signature items evolve throughout the year, based on ingredients that are fresh, plentiful and in-season. The extensive wine list features over 35 wines from boutique California wineries offered by the glass, half decanter or bottle. For more information, visit www.foxrc.com.

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Restaurants serve super-sized economic impact

Think about the celebration that occurred after Arizona was awarded  the 2015 Super Bowl.

Much of that excitement came because of the economic impact the Super Bowl will have on the state. But the restaurant industry in Arizona generates revenue equivalent to hosting two Super Bowls a month.

“Restaurants are critical to Arizona’s visitor industry – and vice versa,” said Debbie Johnson, president and CEO of the Arizona Lodging & Tourism Association. “Arizona attracts more than 37 million visitors annually and dining is the No. 1 activity for those visitors. So the success of the two industries are definitely intertwined.”

Arizona’s restaurant industry, which included 8,885 eating and drinking places of business in 2011, is expected to rake in $10.5 billion in sales this year, according to the National Restaurant Association. Arizona’s restaurants also employ 262,200 people, roughly 10 percent of the state’s workforce. That number is projected to grow 15.9 percent by 2023 to 303,800 – translating into 41,600 new jobs in the industry.

“While the Recession claimed 500 Arizona restaurants, the industry that was born out of the recession was stronger and more resilient,” said Steve Chucri, president and CEO of the Arizona Restaurant Association. “From 2007 on, Arizona’s industry sales have grown from $7.9 billion to $10.1 billion (in 2012) with extremely modest growth in the hungrier years of 2008-2010.”

Chucri said Arizona’s rate of restaurant sales growth, while once the top in the nation at 6.2 percent, is starting to fight its way back, growing at a little more than 3 percent each year, boosting this industry’s sales by an estimated $400 million annually.

“I think the restaurant community has stabilized and I sense an increasing confidence in the community,” said Steven Micheletti, CEO of Z’Tejas Southwestern Grill, which has five locations in Arizona and plans to add two more in the next year. “New restaurants are being built and being opened in interesting parts of the city. There is ongoing collaboration between great entrepreneurs happening, creating some great restaurant experiences. Operators are building restaurants in all types of buildings, creating really fun dining environments.”
A lot of the growth in Arizona’s restaurant industry is coming from entrepreneurs and chefs who are giving consumers different and unique dining experiences.
“Some of the strengths in Arizona’s restaurant industry include population growth, strong tourism, unmatched lifestyle and weather, and access to good produce,” said Russell Owens, president and COO of Fox Restaurant Concepts. “With all of these factors working together, there is more appeal for great chefs to come to Arizona to offer innovative new restaurants and fresh ideas. I think we are seeing more creativity today than over the last 20 years and this will positively shape the industry in Arizona for years to come.”

That influx of great chefs and innovative ideas has become an economic engine for the tourism industry.

“Scottsdale has seen a growth in chef-driven, independent restaurants, which are fueling our culinary scene,” said Rachel Pearson, vice president of community and government affairs for the Scottsdale Convention & Visitors Bureau. “Not only do our resorts boast award-winning chefs and restaurants, but now you can drive to every corner of Scottsdale and find unique culinary experiences from well-known chefs.”

Not only are many of the new restaurants that are popping up utilizing fresh ideas and concepts, they are also beginning to increasingly rely on local produce and products to help serve their customers.

“Arizona visitors are really looking for a unique and distinct dining experience that they can’t get back home,” Johnson said. “So trends that we’re seeing in both hotel/resort restaurants as well as off-site restaurants include utilizing local ingredients and offering menu items and experiences that provide a taste of the local community.”

Micheletti has seen an increasing shift to supporting local farmers and growers, but the “Local First” trend doesn’t stop there.
“There’s also a growing influence of local crafted beers and wines,” he said. “Guests really are reading menus and asking questions about ingredients and sourcing. It’s not just about calories anymore.”

In addition to Arizona-grown ingredients, Chucri said one of the most transcendent trends he sees in the industry is the desire for healthy foods.

“The tendency towards more healthful items for the entire family illustrates that consumers are looking to restaurants for more than an indulgent special occasion meal,” he said. “Restaurants are becoming a part of consumers’ daily lives, an extension of their family. Whether it be a compliment dish for Easter dinner, a post-Little League party, or a got-home-too-late-to-cook family dinner, restaurants have infused themselves into the fabric of families everyday lives … a trend that is certain to stick around.”

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The Yard Revs Up at 7th and Montebello as Fox Restaurant Concepts Continues Growing

 

It’s been called Sam Fox’s most ambitious project yet, the 53,000 SF space dubbed “The Yard,” featuring the rebel-child, Culinary Dropout.

It recently opened its garage doors to the public at 7th St. just south of Montebello. Fox Restaurant Concepts and WDP Partners spent the past year transforming the old Ducati and Kawasaki garage and dealership.

General contractors were TK Interior Construction (interior and play area) and Urban Edge Builders (shell). The architect was RSP Architects.

The new space will give neighbors and the community a new urban hangout with their favorite modernized gastro-pub food made fresh every day, massive patio with a beer garden atmosphere, ample parking and live music featured every weekend.

The concept will also give restaurant goers a 1,400 SF turf for those favorite Yard and patio games such as ping pong and cornhole. Fox’s soulful Culinary Dropout will be followed by Little Cleo’s Seafood Legend, a new seafood and oyster bar concept scheduled to open in mid-March.

Plans are also in the works to later add future retail at the urban center. Fox gives AZRE readers more insight on how his most ambitious project to date came about.

Q: One doesn’t normally think of redeveloping an old motorcycle store and garage into a restaurant mecca. Who came up with the idea and what were your initial thoughts about it?

A: Along with our partners, it was the area that was really interesting to us. Repurposing an old motorcycle garage was fun. The design was driven by much of the original space – cool big doors, high ceilings, etc. Definitely very unique.

rsz_sam_at_the_yard_approvedQ: The site has an enormous metal canopy overhanging much of the site. How do you intend to incorporate it into the design?

A: It’s integral to everything we are doing. We constantly talk about the importance of shade when developing most anything in the Valley. Re-using a gigantic metal canopy may become the most unusual shade structure in Arizona. It gives the project that much more personality and functionality and helps create an outdoor living room feel at The Yard.

Q: There has been a substantial amount of redevelopment activity in central Phoenix on 7th and Central avenues, but not so much on 7th Street. Do you see this project starting a trend?

A: Absolutely. The demographics in and around 7th Street are terrific and the traffic counts zooming by the site each day are staggering. We hope that if The Yard is successful, it will encourage additional investment in the area.

Q: Is this the first joint venture between Fox Restaurant Concepts and WDP Partners? Are others planned?

A: It is our first venture. We have all known each other for a long time and this project presented itself as an obvious opportunity for collaboration. As for the future let’s see how successful The Yard goes first!

Q: Following an initial emphasis on the Northeast Valley the company is putting more emphasis in Phoenix of late with the Arrogant Butcher in downtown and an expanded North concept on 40th Street. What prompted the big moves into Phoenix?

A: Opportunity. To be an anchor restaurant at such an important project in downtown Phoenix like CityScape. To be a part of an amazing, local restaurant concentration as exists on 40th Street. And to help blaze a redevelopment trail on 7th Street is challenging and intriguing.

 

 

 

 

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Culinary Dropout comes Central Phoenix

Start revving your engines what’s been called Sam Fox’s most ambitious project yet, the 53,000-urban-square foot spaced dubbed “The Yard” featuring the rebel-child, Culinary Dropout, opens its garage doors to the public at 11:00 a.m. on February 11th, 2013 on 7th Street just south of Montebello.

Fox Restaurant Concepts and WDP Partners have transformed the old Ducati and Kawasaki garage and dealership on 7th Street. The new space will give neighbors and the community a new urban hangout with their favorite modernized gastro-pub food made fresh every day, massive patio with a beer garden atmosphere, ample parking and live music featured every weekend.

“We believe Culinary Dropout is the perfect fit for this cool, eclectic 7th street neighborhood, right in the middle of North Central Phoenix,” said Sam Fox, Fox Restaurant Concepts’ Founder.  “We hope our new neighbors enjoy the pub style appetizers, favorite dishes like our fried chicken, draft beer and cocktails, with family and friends every day of the week.”

Fox’s soulful Culinary Dropout will open first at “The Yard” on February 11th followed by Little Cleo’s Seafood Legend, a new seafood and oyster bar concept scheduled to open in mid-March.  Plans are also in the works to later add future merchants at the urban center.

Those looking for a way to work up an appetite can join in one of several entertaining lawn games like Ping Pong, Cornhole and Tetherball on “The Yard’s” 1,400-square-foot turf.

“We want ‘The Yard’ to eventually be the place in North Central Phoenix you come early in the morning to enjoy your coffee outside in our yard, meet for a business lunch, return for happy hour on the patio, stay for dinner at one of the restaurants and then enjoy lawn games as the night winds down,” said Fox.

Long time Fox Restaurant Chef Andrew Ashmore will serve as the Culinary Dropout’s Chef.  With the guidance of Culinary Dropout Partner, Clint Woods, Ashmore will be the driving force behind the development of the menus and recipes.

“This will be an adventure and undoubtedly the biggest challenge of my career,” said Ashmore.  “I’m excited to start assembling my team and really give some other upcoming chefs a start in the business.”

Fox Restaurant Concepts hired 75 new team members during a job fair held in Mid-January. A series of neighborhood, local business and school/PTO parties will be held for various charities leading up to opening.

The Yard is located at 5632 N. 7th street (Just South of Bethany Home) in Phoenix, Arizona 85014. Phone number: 602-680-4040.

For more information visit http://www.foxrc.com/.

The Yard

Culinary Dropout coming to Central Phoenix

Start revving your engines what’s been called Sam Fox’s most ambitious project yet, the 53,000-urban-square foot spaced dubbed “The Yard” featuring the rebel-child, Culinary Dropout, opens its garage doors to the public at 11:00 a.m. on February 11th, 2013 on 7th Street just south of Montebello.

Fox Restaurant Concepts and WDP Partners have transformed the old Ducati and Kawasaki garage and dealership on 7th Street. The new space will give neighbors and the community a new urban hangout with their favorite modernized gastro-pub food made fresh every day, massive patio with a beer garden atmosphere, ample parking and live music featured every weekend.

“We believe Culinary Dropout is the perfect fit for this cool, eclectic 7th street neighborhood, right in the middle of North Central Phoenix,” said Sam Fox, Fox Restaurant Concepts’ Founder.  “We hope our new neighbors enjoy the pub style appetizers, favorite dishes like our fried chicken, draft beer and cocktails, with family and friends every day of the week.”

Fox’s soulful Culinary Dropout will open first at “The Yard” on February 11th followed by Little Cleo’s Seafood Legend, a new seafood and oyster bar concept scheduled to open in mid-March.  Plans are also in the works to later add future merchants at the urban center.

Those looking for a way to work up an appetite can join in one of several entertaining lawn games like Ping Pong, Cornhole and Tetherball on “The Yard’s” 1,400-square-foot turf.

“We want ‘The Yard’ to eventually be the place in North Central Phoenix you come early in the morning to enjoy your coffee outside in our yard, meet for a business lunch, return for happy hour on the patio, stay for dinner at one of the restaurants and then enjoy lawn games as the night winds down,” said Fox.

Long time Fox Restaurant Chef Andrew Ashmore will serve as the Culinary Dropout’s Chef.  With the guidance of Culinary Dropout Partner, Clint Woods, Ashmore will be the driving force behind the development of the menus and recipes.

“This will be an adventure and undoubtedly the biggest challenge of my career,” said Ashmore.  “I’m excited to start assembling my team and really give some other upcoming chefs a start in the business.”

Fox Restaurant Concepts hired 75 new team members during a job fair held in Mid-January. A series of neighborhood, local business and school/PTO parties will be held for various charities leading up to opening.

The Yard is located at 5632 N. 7th street (Just South of Bethany Home) in Phoenix, Arizona 85014. Phone number: 602-680-4040.

For more information visit http://www.foxrc.com/.

Culinary Dropout

Culinary Dropout At The Yard To Hire 75

Work at Fox Restaurant Concepts’ newest and biggest project, “The Yard,” located in North Central Phoenix. The transformed motorcycle shop near 7th St. and Bethany Home will house Culinary Dropout, which will open mid-February and is currently looking for experienced people who love to work and dine. Positions include servers, bartenders, hosts, cooks and dishwashers.

Culinary Dropout will begin the hiring process on Monday, January 14, 2013 and are looking for the following:

  • People passionate about food and drink and who know what it means to really take care of their guests.
  • People who spend their off-hours from cooking/bartending, talking about cooking/bartending, or being cooked for and being served drinks.
  • People who work with style.
  • People who are likely to request time off of work to go to concerts/play shows.
  • People who are regulars at: knife shops, concert venues, bars and restaurants, vintage clothing stores, First Friday events, cooking clubs, supper clubs and bartending events.

“The Yard” is a backyard, front porch and kitchen all rolled into one. This neighborhood-inspired project will occupy what once was the Ducati and Kawasaki motorcycle garage and dealership in the North Central Phoenix area. The authentic look of the motorcycle garage will be preserved while also presenting a unique and energetic atmosphere in the outdoor yard.

For more information about Culinary Dropout and “The Yard,” or to download an application, visit foxrc.com.

Culinary Dropout: 75 positions available

When: Monday, January 14, 2013, 9 a.m. –  5 p.m.
Tuesday, January 15, 10 a.m. – 4 p.m.
Wednesday, January 16, 10 a.m. – 4 p.m.
Where: “The Yard” (old Kawasaki garage and dealership)
5632 N. 7th St., Phoenix

Fox Restaurant Concepts, Fox Block Eight, sold at Olive & Ivy

Fox Restaurant Concepts Selling Limited Edition Wine, Fox Block Eight, at Olive & Ivy

Fox Restaurant Concepts (FRC) has quite the treat for those in search of a holiday gift that should please the wine aficionados in their lives. For a limited time through the holidays, FRC’s limited edition private label wine, Fox Block Eight, is available for purchase exclusively at Olive & Ivy Restaurant + Marketplace.

Developed by FRC’s sommelier Regan Jasper in partnership with Misha’s Vineyard (Central Otago, New Zealand), this Pinot Noir is a versatile wine and considered the perfect patio wine for Arizona, according to Jasper.

“Fox Block Eight is a bright-style Pinot Noir with hints of pomegranate, rhubarb and strawberry pie,” Jasper says. “It pairs beautifully with white or red meats, roasted or seared fish, mushrooms, spicy sauces, and mild or creamy cheeses.”

Since its inception in 2001, the Fox Block series has featured wine from Oregon and California. Fox Block Eight is the first partnership with a winery outside of the United States, and its criteria for selecting a vineyard is as follows: the winery must own their own land; their wine must typically retail for approximately $60 a bottle; and the wine needs to be a Pinot Noir.

“It’s not uncommon for a restaurant to develop a private wine label using a winery’s bulk juice,” Jasper says, “but the Fox Block series is completely different. It’s a true partnership between FRC and the winemaker. Fox Block is crafted specifically and exclusively for FRC with cream-of-the-crop grapes from high-end wineries.”

The Fox Block wine program began producing 140 cases in its launch year. The bottles sold out quickly, and since then, FRC has produced eight different batches of wine, each time increasing the production amount — with a run of more than 2,200 cases.

Olive & Ivy, the exclusive retailer of Fox Block Eight, is offering a single bottle for $27 or 12 bottles for $300. However, if you’re interested in enjoying the wine while dining out, Fox Block Eight is available at The Arrogant Butcher, Blanco Tacos + Tequila, The Greene House, Modern Steak, North Fattoria Italiana, NoRTH Modern Italian Cuisine, True Food Kitchen, Zinburger and, of course, Olive & Ivy.

Fox Block Eight at Olive & Ivy Restaurant + Marketplace

Scottsdale Waterfront
7135 E. Camelback Rd. #195, Scottsdale
(480) 751-2200
foxrc.com

Fox Restaurant Concepts' "The Yard" coming soon to Phoenix.

Sam Fox's Newest Project Invites All To Drink, Eat And Play At “The Yard”

Sam Fox, owner of Fox Restaurant Concepts, is at it again. In early 2013, be on the lookout for Fox’s newest project, “The Yard.”

In conjuction with WDP Partners, Fox is redeveloping a section of 7th Street south of Montebello in Phoenix. The Yard, a neighborhood-inspired project, will occupy what once was the Ducati and Kawasaki motorcycle garage and dealership in the North Central "Coming Soon" sign at The Yard.Phoenix area. The authentic look of the motorcycle garage will be preserved while also presenting a unique and energetic atmosphere in the outdoor yard. In fact, a “Coming Soon” sign has just been unveiled at the old garage.

“This is going to be the neighborhood place you come at seven in the morning to enjoy your coffee outside in our enormous yard, meet for a business lunch meeting, return for happy hour on the patio, stay for dinner at one of the restaurants, and then enjoy lawn games as the night winds down,” Fox says.

The Yard will include Culinary Dropout, a gastro-pub in the Scottsdale area; Fish House and Oyster Bar, which is on track to open soon after the opening of The Yard and Culinary Dropout early 2013; and more merchants scheduled to open later in the year.

“We believe our neighborhood yard concept will appeal to all ages and really be a place that transforms from morning to night,” Fox says.

Fox and WDP Partners may also be on the front lines of a possible redevelopment boom on 7th Street.

The Yard will be located at 5632 N. 7th street in Phoenix. For more information about The Yard and Fox Restaurant Concepts, visit foxrc.com.

Phoenix Sky Harbor, Photo: Flickr, flavouz

HMSHost Transforms Dining at Sky Harbor’s Terminal 4

HMSHost, a world leader in travel-venue food, beverage and retail experiences, is currently in the process of updating and renovating Phoenix Sky Harbor International Airport’s Terminal 4 — bringing more than 20 new restaurants to the terminal.

The transformation will include the addition of several popular local restaurants, including NYPD Pizza, Press Coffee, Modern Burger, Blanco Tacos + Tequila and four La Grande Orange brand restaurants.

“This is a busy and exciting time of year for vacations and summer travel, and we are very happy to be able to begin providing a new experience at Sky Harbor Airport that will truly showcase an authentic taste of Phoenix,” says Stephen Douglas, vice president of business development for HMSHost. “Terminal 4 is the busiest spot in one of America’s busiest airports, and we’re bringing out the best-of-the-best to showcase the great dining in the city of Phoenix.”

HMSHost was awarded its current 10-year food and beverage agreement after a 2011 competitive bidding process. The company is thrilled to continue its relationship with Sky Harbor and the City of Phoenix.

“HMSHost has had a presence at Sky Harbor International Airport for more than 40 years,” Douglas says. “We have watched with admiration the growth of the city of Phoenix, and we’ve shared in the expansion and development of Sky Harbor. Continuing our commitment to serve the city and Phoenix travelers was an easy decision, and we are thrilled to have been awarded the opportunity to continue a tradition of excellence at what has been recognized as the world’s friendliest airport.”

HMSHost carefully selected the chosen restaurants in order to best reflect the local flavor of Phoenix.

“We want to show everyone who travels through Terminal 4 the very best of Phoenix, so it’s our privilege to partner with some of the very best chefs and restaurateurs in the city,” Douglas says. “With local restaurants such as Barrio Café and Chelsea’s Kitchen, travelers will now experience a truly authentic taste of Phoenix.”

The Terminal 4 project offers a unique opportunity for the local businesses to offer travelers excellent dining options, increase brand visibility and act as representatives for the community.

“It’s our belief that just because you are traveling, doesn’t mean you shouldn’t be able to enjoy a great meal,” says Sam Fox, CEO and founder of Fox Restaurant Concepts. “We hope that locals will recognize their favorites, and travelers will enjoy a new experience comparable to as if they had stepped into one of our restaurants across the Valley.”

La Grande Orange Hospitality Partner and CFO, Jennifer E. Cole, says La Grande Orange is excited to continue investing in the Phoenix area.

“The airport venture lets us bring local flavors to customers that know us and to customers new to the Valley,” Cole says. “With [HMSHost], we will be able to take the quality of food and service to higher levels.”

NYPD Pizza CEO, Richard Stark, adds that being in such a high-traffic location will have a positive effect on the businesses’ locations outside the airport.

“We are very excited about the Sky Harbor restaurant’s opening as it will introduce the NYPD brand to Valley residents and visitors alike,” Stark says. “We foresee this location serving as a powerful ‘brand builder’ and reaffirming our standing as the Valley’s best, authentic New York pizzeria.”

Press Coffee Roasters’ owner/operator, Steve Kraus, sees the Terminal 4 project as an opportunity to spread his passion for great coffee.

“We are thrilled to be at Sky Harbor Airport, especially in Terminal 4,” Kraus says. “Being at Sky Harbor Airport gives us an opportunity to not only expand and share our love for coffee, but also showcase to the world how great coffee can taste. We are extremely proud of our product and to be representing the best coffee the Valley has to offer.”

Included in the renovations are certain technological advances to improve service, including a mobile app, which can be used to have food delivered to your gate, as well as a tabletop ordering device currently being tested.

Douglas adds that, when the project is completed in early October, Sky Harbor will feature more local restaurants in one terminal than any other airport in the country.

“When travelers come to visit Phoenix or pass through our airport, I want them to know what Phoenix is all about, and soon they’ll be able to taste it,” says Phoenix Mayor Greg Stanton. “They’ll know that our city and our airport support our local businesses, and that Phoenix is an epicenter of high-quality, modern and authentic dining.”

For more information about HMSHost and/or Sky Harbor’s Terminal 4 transformation, including when the local restaurants are expected to open, visit hmshost.com or skyharbor.com, respectively.

Fox Restaurant Concepts

Fox Restaurant Concepts' 100 Days of Summer Specials

Between trips to the pool, splash park and day trips to Flagstaff or Sedona, you have to eat at some point. And over the next few months of summer, Fox Restaurant Concepts is hosting its 100 Days of Summer celebration at its local restaurants.

Guests can expect dinner deals, daily happy hour specials, community dinners, brunches and events such as live performances and much more going on now through September 11.

Restaurants and specials include:

The Arrogant Butcher

Appetizer and drinks specials ranging from $2 to $8, Monday through Saturday from 3 p.m. to 6 p.m.

Arrogant Butcher
2 E. Jefferson St., #150, Phoenix
(602) 324-8502

Blanco Tacos + Tequila, Phoenix

Don’t miss out on its Summer Drinks & Summer Eats with sangria at $6 a glass or $16 for a pitcher; tall boy beers, $6 single or a $20 bucket of 4; and small plates of $3 tostadas and $3 tacos.
Happy hour specials include half-off starters, specialty margaritas, draft beers and well drinks. Catch these specials Monday through Friday from 4 p.m. to 6 p.m.

Blanco Tacos + Tequila
6166 N. Scottsdale Rd., #601, Scottsdale
Borgata of Scottsdale
(480) 289-5701

Culinary Dropout

Ready for the Double Blind Happy Hour? For just $6, receive a paper-bag beer and a shot. They also offer reverse happy hour specials Sunday through Thursday from 9:30 p.m. to close. And don’t miss out on the live music on Friday and Saturday nights throughout the summer.

Culinary Dropout
7135 E. Camelback Rd., #125, Scottsdale
(480) 970-1700

The Greene House

Love wine? Not by the glass, but by the bottle? Get 50 percent off all bottles of wine every Sunday (includes reserves).

Greene House
15024 N. Scottsdale Rd., #100, Scottsdale
Kierland Commons
(480) 889-9494

Modern Steak

For $35 per person, Modern Steak offers a three-course, prix fixe menu offered daily from 5 p.m. to close. Swing by on Thursdays and get 50 percent off wine (includes reserves).

Modern Steak
7014 E. Camelback Rd., Scottsdale
Scottsdale Fashion Square
(480) 423-7001

NoRTH

Every Monday from 4 p.m. to close, NoRTH offers a pizza party special which includes one salad, one pizza and two glasses of select wine for $25. Catch happy hour specials Monday through Friday from 3 p.m. to 6 p.m.

NoRTH
15024 N. Scottsdale Rd., Scottsdale
Kierland Commons
(480) 948-2055

North Fattoria Italiana, Arcadia

Take part in a community dinner, which consists of a four-course meal ― available on June 18, July 30 and August 20 ― with beverage pairings at $45 per person from 6 p.m. to 8 p.m. And don’t forget to call ahead to make reservations. You can take advantage of happy hour specials Monday through Friday from 3 p.m. to 6 p.m., as well as $2 eats and drinks on Sundays.

North Fattoria Italiana
Biltmore/Arcadia
4925 N. 40th St., Phoenix
(602) 324-5600

Olive & Ivy

On Saturday and Sunday, have brunch with your girlfriends from 10 a.m. to 3 p.m. Favorites include the breakfast burrito, cinnamon French toast and the egg sandwich. Then come back for happy hour specials (Monday through Friday from 3 p.m. to 6 p.m.).

Olive & Ivy
7135 E. Camelback Rd., #195, Scottsdale
(480) 751-2200

Sauce

Try out Sauce’s Summer Sampler, which includes one salad, one pizza and two glasses of wine for $20.

Sauce
14418 N. Scottsdale Rd., Scottsdale
(480) 321-8800

Zinburger, Phoenix

Zinburger’s $20 Dinner Special for Two includes two burgers, sandwiches or salads and one order of hand-cut fries. Happy Hour specials include half-off wines, draft beer, all sides and the plain-and-simple burger offered for only $7 (Monday through Friday from 4 p.m. to 6 p.m.).

Zinburger
2502 E. Camelback Rd., Phoenix
Biltmore Fashion Park
(602) 424-9500

For more information about Fox Restaurant Concepts’ 100 Days of Summer celebration, visit foxrc.com/100days.

Blanco

Blanco Tacos + Tequila: Great Patio, Service And Margaritas

Trendy décor, hip staff and good food — the usual check list for a Fox Restaurant Concepts have all been met at Blanco Tacos + Tequila.

If you desire a great patio, good service and some creative margaritas, Blanco will satisfy your craving. Located at the Borgata in Scottsdale, Blanco offers a truly unique array of menu items to spice up your evening.

I visited Blanco during its happy hour as I have been told more than once that even in the middle of the week they have a wait — a good sign.

Esthetically, Blanco is a winner. The décor is fantastic, and the large bar and open kitchen give guests plenty of action to observe during their visit. The patio area is gorgeous and can accommodate many, something that is a bit of a challenge for many restaurants these days. I was a little disappointed in the happy hour drink choices. I am not a margarita or beer girl — gasp! However, I am a wine and every-other-liquor-than-tequila girl. Unfortunately, the half-off happy hour prices were only good for beer and margaritas. I paid full price for wine, but my husband thoroughly enjoyed half off the mixed berry and blood orange margarita. The margarita choices were festive and unique, and if tequila and I got along better, I would have ordered a few for myself.

In true happy hour style, we ordered a few appetizers to take advantage of the great deal:

Queso Fundido: $9.00

Chorizo, caramelized peppers, warm flour tortillas
We started with the Queso Fundido. It was fantastic! A perfect mix of sweet and spicy, the fundido was served on a hot skillet with warm flour tortillas on the side. A great appetizer to share, I would encourage everyone to order this as the start of their meal.

BlancoNachos con Queso Blanco: $9.00 (Add ground beef or chicken for $12.00)

Served with avocado, crema fresca, black beans and pico de gallo
Any chance of having additional food was shot after we were delivered our nachos. We chose to add beef to our dish, and the serving was huge. As with the fundido, the nachos are a great appetizer to share with a group.

Hot Fudge Sundae: $5.00

BlancoThis is not your average hot fudge sundae! Although the presentation looks a bit rough, the actual sundae was great. Served with candied almonds, bananas, hot fudge and whipped cream, the sundae was a perfect ending to our happy hour stop.

The service at Blanco was excellent. The server was knowledgeable and full of suggestions for our visit. The hostesses were friendly and did their best to accommodate the growing crowd. A unique touch was that our drinks were also run by the entire staff. It’s common to have someone bring out your food, but the team work extended to the bar to ensure that we didn’t have to wait for our server to be free. We got all of our drinks quickly — an important element to ensure happy guests during happy hour. It was evident that everyone pitches in at this location.

Full-priced wine aside, our visit to Blanco was great. The atmosphere is suitable for all ages. I look forward to sampling what they have to offer during its dinner menu. However, I now have a perfect spot to visit after work or as a place to start our evening out with friends.

Blanco’s Rating:

Food: 4 out of 5
Atmosphere: 5 out of 5
Service: 4 out of 5

If You Go: Blanco Tacos + Tequila

The Borgata
6166 N. Scottsdale Rd., #601
Scottsdale, AZ 85253
(480) 305-6692
foxrc.com/blanco

 

True Food Kitchen

P.F. Chang’s Acquires Majority Ownership In True Food Kitchen Concept

P.F. Chang’s China Bistro, Inc. announced its agreement to acquire a majority equity ownership position in True Food Kitchen, a Fox Restaurant Concept specializing in healthy, locally sourced and globally inspired meals.

Rick Federico, Chairman and CEO of P.F. Chang’s, said, “We are extremely excited about this opportunity, as True Food Kitchen is a great brand with tremendous potential. The True Food Kitchen concept is aligned with the rising demand for healthier menu options, and the restaurants provide a fun and innovative dining experience. True Food Kitchen has already established a dedicated consumer following, and we believe the concept has significant opportunities for growth.”

In 2009, P.F. Chang’s extended a loan facility to fund early stage development of True Food Kitchen, with a right to convert its loan into a majority equity ownership position. In February 2012, after receiving authorization from its Board of Directors, P.F. Chang’s and True Food Kitchen’s partners mutually agreed to exercise the Company’s conversion option, which is expected to be completed during the second quarter of 2012. Upon completion, P.F. Chang’s will own 51 percent of True Food Kitchen, with potential rights and obligations that would enable the Company to increase its ownership to 90 percent or more in the future. Further details on the terms of the True Food Kitchen agreement are contained within the Company’s Annual Report on Form 10-K that will be filed today.

Sam Fox, Founder and CEO of Fox Restaurant Concepts, said, “Dr. Andrew Weil and I believe True Food Kitchen is well positioned to capitalize on the current direction of the food industry. We have formed a great relationship with the P.F. Chang’s management team and are extremely pleased by their commitment to continue our partnership. We look forward to making a difference in the lives of so many guests through the continued expansion and development of our True Food Kitchen restaurants.”

Federico added, “Sam and his team have done a great job creating a unique concept in True Food Kitchen. Upon completion of the conversion, all operation and development activities will continue to be executed by Fox Restaurant Concepts and the True Food Kitchen team, as our primary focus remains on driving growth at P.F. Chang’s Bistro and Pei Wei concepts.”

True Food Kitchen currently has four locations:

Biltmore Fashion Park

2502 E Camelback Rd #135
Phoenix, AZ 85016
P: 602.774.3488
F: 602.774.3489

Scottsdale Quarter

15191 N Scottsdale Rd #100
Scottsdale, AZ 85254
P: 480.265.4500
F: 480.265.4505

Fashion Island

451 Newport Center Dr.
Newport Beach, CA 92660
P: 949.644.2400

Santa Monica Place

Santa Monica, CA 90401
P: 310.593.8300
F: 310.593.8301

Two additional True Food Kitchens are planned for 2012.

True Food Kitchen Offers Simple, Delicious Meals

True Food Kitchen Offers Simple, Delicious Meals Emphasizing Local And Regionally Sourced Ingredients

Fresh local and regionally sourced food is always a score. Make it delicious and you’ve got a winner.

True Food Kitchen accomplishes just that.

The brainchild of best-selling author Dr. Andrew Weil and Fox Restaurant Concepts, True Food Kitchen was first introduced to the Valley two years ago at the Biltmore Fashion Park. Now, the Scottsdale Quarter has gained a tasty addition to its restaurant repertoire.

The menu at True Food Kitchen is unlike those at typical restaurants. Locally and regionally sourced ingredients create a simple but satisfying menu. Helpful guidelines in the menu allow patrons who are vegan, vegetarian or prefer gluten free to quickly choose their meal.

The new location also has other sustainable elements that add to the restaurant’s “green” vibe. It is partially powered by solar panels and has an herb garden adjacent to the restaurant that is utilized for many of the restaurant’s dishes. It also features high efficiency kitchen equipment, waterless urinals (saving 40,000 gallons of water a year), reclaimed wood floors, compostable take out containers, low voltage LED lighting and much, much more.

One of the neatest green factors I enjoyed is the reusable wine bottles, including a Chardonnay from a local winery in Flagstaff, Kind Vines. The bottles have painted labels and glass corks and are returned to the distributor to be washed, sanitized and reused. A real throwback to the old school milkman days.

Of course, the sustainable theme is felt throughout the restaurant’s décor with elements of nature visible in the fragrant herbs, potted plants and flowers dotting the interior and exterior.

But enough about the green stuff, let’s get to the food. The cuisine at True Food tastes different right away, but only in the best way possible. Every flavor, texture, and aroma is enhanced — you can simply taste the freshness in each bite. We began our meal with shrimp dumplings, comprised of shiitake mushrooms, brocolli, kale, ginger and cilantro – that packed just the right amount of punch.

Then we moved on to some entrees: Chicken Sausage Pizza topped with tomato, fennel and fontina as well as the Teriyaki Rice Bowl, made up of Asian vegetables, sesame, avocado and shrimp. The pizza was made with organic flour, spelt and flax seed and you can almost trick yourself into thinking it was as healthy as pure veggies.  But indeed, the normal greasy, pit-of-the-stomach feeling you get after eating pizza? Gone! These slices tasted fresh and invigorating, a testament to the quality of the ingredients.

The rice bowl was also a hit. Diners have a choice between pairing the dish with tofu, chicken or shrimp. I chose the shrimp option and was also blown away with the result. Just like the pizza, the rice bowl left me feeling satisfied but not stuffed. Each ingredient had its own unique flavor that harmonized perfectly together.

To top it off, we selected a flourless chocolate cake, made with 72 percent cocoa and topped with vanilla ice cream and caramel. The decadent treat was so good, we didn’t even miss the flour.

For an appetizing and healthy meal, True Food Kitchen is a fantastic choice for the health-conscious foodie with a hearty appetite.

If You Go:

Scottsdale Quarter
15191 N. Scottsdale Rd., Ste 100
Scottsdale, AZ 85254
480-265-4500
www.truefoodkitchen.com