Tag Archives: michael mcdermott

park-at-biltmore

Ling & Louie’s Kitchen closes at Biltmore Fashion Park

Ling & Louie’s Kitchen, an upscale urban brand extension of the successful Ling & Louie’s Asian Bar and Grill, today announced its Biltmore Fashion Park location has closed.

Ling & Louie’s Kitchen debuted in December 2012 and the Camelback corridor location was established to test the new menu and concept. It was the only Ling & Louie’s Kitchen location.

Ling & Louie’s Asian Bar and Grill continues to be a successful and popular restaurant with locations in Chandler and Scottsdale as well as Anchorage, Boise, Denver, and Dallas with a new location opening soon in Minneapolis.

Michael McDermott, CEO of Ling & Louie’s Restaurants, LLC, said veteran restaurateur, Sam Fox will open a Fox Restaurant Concept in the Biltmore location late this year. Ling & Louie’s Kitchen closed Monday, July 1. Previously issued gift cards will be honored at Ling & Louie’s Asian Bar and Grill locations.

For additional information on Ling & Louie’s Asian Bar and Grill, visit www.lingandlouies.com.

park-at-biltmore

Ling & Louie’s Kitchen closes at Biltmore Fashion Park

Ling & Louie’s Kitchen, an upscale urban brand extension of the successful Ling & Louie’s Asian Bar and Grill, today announced its Biltmore Fashion Park location has closed.

Ling & Louie’s Kitchen debuted in December 2012 and the Camelback corridor location was established to test the new menu and concept. It was the only Ling & Louie’s Kitchen location.

Ling & Louie’s Asian Bar and Grill continues to be a successful and popular restaurant with locations in Chandler and Scottsdale as well as Anchorage, Boise, Denver, and Dallas with a new location opening soon in Minneapolis.

Michael McDermott, CEO of Ling & Louie’s Restaurants, LLC, said veteran restaurateur, Sam Fox will open a Fox Restaurant Concept in the Biltmore location late this year. Ling & Louie’s Kitchen closed Monday, July 1. Previously issued gift cards will be honored at Ling & Louie’s Asian Bar and Grill locations.

For additional information on Ling & Louie’s Asian Bar and Grill, visit www.lingandlouies.com.

LL_FirecrackerChicken

Ling & Louie’s Kitchen Concept will Debut at Biltmore

Restaurant industry entrepreneurs Randy Schoch, founder and CEO of Desert Island Restaurants and Michael McDermott and Jason Merritt, co-founders of Kona Grill and Rojo Mexican Grill, have joined forces to launch a joint venture dining concept in the Biltmore Fashion Park in early December. Ling & Louie’s Kitchen, an upscale urban brand expansion of Schoch’s successful Ling & Louie’s Asian Bar and Grill concept, will introduce the Ling & Louie’s story (where Ling’s Asian flair meets Louie’s American comfort food) to the Camelback corridor.

Similar to Ling & Louie’s Asian Bar and Grill, Ling & Louie’s Kitchen will offer Asian inspired cuisine with a contemporary American twist, but with even more exciting variations of American favorites including salads, burgers and sandwiches. Their signature dishes include Firecracker Chicken, Black Orchid Ahi, Braised Duck Flatbread and New Wave Pad Thai. Ling & Louie’s Kitchen will feature an upbeat full-service bar offering a variety of specialty cocktails, such as Ling’s Margarita and their famous Thai Mai, as well as a vast variety of beer including Ling & Louie’s Copper Ale, which is locally brewed, and a world-class selection of sake.

“With our modern Asian Cuisine and sophisticated take on American comfort food, Ling & Louie’s Kitchen will bring an inviting, but edgy lunch and dinner destination in a category of all its own to the Biltmore area,” said McDermott.

Development of the centrally-located 7,500 square-foot space, currently occupied by McDermott and Merritt’s Black Chile Mexican Grill, will begin Monday, Nov. 19. Black Chile will be open regular hours until Sunday, Nov. 18 at 9 p.m. Ling & Louie’s Kitchen will open in early December.

Ling & Louie’s Asian Bar and Grill has locations in Chandler and Scottsdale as well as Anchorage, Boise, Denver and Reno with a new location opening soon in Dallas. In addition to Ling & Louie’s Asian Bar and Grill, Schoch is well known for many notable concepts, including Nick’s Fish Market, Thaifoon-Taste of Asia, Black Orchid, and as a franchise owner of multiple Ruth’s Chris Steak House, Roy’s Pacific Rim and Romano’s Macaroni Grill restaurants. McDermott’s more than 20 years in the restaurant business include the development of popular dining concepts such as Kona Grill, Black Chile Mexican Grill and Rojo Mexican Grill.

For updates on Ling & Louie’s Kitchen, the first phase of this unique partnership between two hospitality industry innovators, visit www.lingandlouies.com.

black chile - AZ Business Magazine May/June 2012

Spicy And Sweet – Black Chile Mexican Grill

Black Chile Mexican Grill at Biltmore Fashion Park provides an upscale environment to wind down.

It’s 5:30 p.m. mid-week, and the Biltmore Fashion Park has proven to be more than merely a place to turn off Camelback Rd. to wait out the post-work, rush-hour traffic. Business-suit-donned professionals aplenty are heading straight to Black Chile Mexican Grill to relax al fresco on the restaurant’s patio while indulging in both the happy hour specials (with a Black Chile Margarita in hand) and owners Michael McDermott and Jason Merritt’s upscale, Mexican cuisine.

Black Chile began in McDermott’s kitchen over a four-month period, as creations now found on the menu were developed. McDermott’s most memorable dish?

“The skewers were one of those dishes we couldn’t stop picking at in the kitchen,” McDermott recalls. “I kept going back for more.”

Upon hearing this, my dinner party and I agreed we must try the carne asada skewers as one of our appetizers. We also followed suit with the rest of the dinner patrons that night who opted for either the high tops in the bar or the patio seating, which was already nearly full by 6 p.m. Not to mention it was a comfortable 75 to 80 degrees that night; with gorgeous, rare weather like that, how do you pass that up?

But back to the food. The appetizers that arrived to our table, all recommended by McDermott, included the aforementioned skewers as well as the Cotija grilled corn, the fresh guacamole and the avocado egg rolls.

Upon first bite of the skewers, we all agreed McDermott’s anecdote was far from exaggerated. The marinated carne asada was so juicy and tender, we only wished we had the same opportunity to have seconds, and thirds, and fourths … but maybe that was just me. Thankfully the corn took our minds off the longing for a moment as the sweetness of the corn was perfectly subdued by the aioli, cayenne pepper and hints of lime as well as the abundant, thick layer of Cotija cheese caked atop.

Post-appetizers, we were treated with six dishes, including the fish tacos with sweet cabbage slaw and chipotle mayonnaise, which seemed a bit too overwhelming for me, although everyone else enjoyed it; the shrimp diablo, a rightfully named, hot-and-spicy combination of chipotle cheese sauce, chiles, onions and garlic; and the baked salmon filet rubbed with chipotle sauce. (Notice a common ingredient yet?)

The final two entrees, however, were the favorites of the table.

First up, the meatloaf — a unique combination of ground beef, chorizo, sausage and sauteed onions, topped off with Oaxaca cream sauce.

The finale of our entrees were the enchiladas with shredded chicken, roasted poblano cream sauce and two types of cheeses — Asadero and Manchego. McDermott mentioned during the night that this was Black Chile’s No. 1 seller; and we definitely believed it. The entree was mild, flavorful, and as one of my dinner mates put it, “If you don’t like spice, you’ll love this dish” — but in a positive way, considering the rest of the entrees we tried that night were more on the spicy side.

Combine the meals with Black Chile’s attentive service, clean representation and comfortable environment, and you’ve got yourself a winner. We weren’t the only patrons who felt this way, though; Black Chile was voted best patio dining, best upscale Mexican restaurant and best margarita (the Black Chile Margarita) by the 2011 Best of Phoenix.

Don’t believe us? Try it for yourself, and end the night as we did with the churros, which were so light and soft, and the rich chocolate and whipped cream sauces we dipped them in could almost rival the sweetness of the corn found in the sticky rice side.

Never before Black Chile Mexican Grill has Mexican food ever tasted so spicy-sweet.

For more information on Black Chile Mexican Grill, visit Black Chile Mexican Grill’s website at blackchile.com.

Arizona Business Magazine May/June 2012