Park West in Peoria underwent a massive renovation, solidifying it as a prominent destination for dining, fitness and entertainment in Metro Phoenix.
Hash Kitchen, Sicilian Butcher, Sicilian Baker set to open at Park West
Hash Kitchen, home of the original build-your-own Bloody Mary bar, The Sicilian Butcher, Craft Meatballs and Charcuterie Bar, in tandem with The Sicilian Baker, Cannoli Bar and Market, are scheduled to collectively open at the end of September 2020 at retail and dining destination, Park West in Peoria. Created and operated by The Maggiore Group, the West Valley expansion will mark the fifth installment of Hash Kitchen and third locations of The Sicilian Butcher and The Sicilian Baker.
“After careful consideration and waiting for months until we felt it was safe to open our doors in Peoria, we are looking forward to welcoming the community during these unprecedented times,” said Joey Maggiore, co-founder and executive chef. “Our team is dedicated to providing the utmost safety, best dining experiences, family-friendly venues, and boundless food and beverage options.”
Hash Kitchen in Park West will bring its legendary build-your-own Bloody Mary bar, creative remixes on brunch classics, playful cocktails and rotating weekend guest DJs at the ultimate brunch destination. Among the menu highlights developed by celeb chef Joey Maggiore include decadent dishes: French toast, waffles and pancakes that come in variations like banana fosters and s’mores as well as savory staples: signature hashes such as poutine corned beef hash, eggs benedict, scramblers, frittatas, and specialties including a giant English muffin sandwich. The brunch cocktail program extends from mimosas, to cold brew cocktails and the build-your-own Bloody Mary bar experience thats allow guests to choose their own house-infused vodka flavors, made-from-scratch Bloody Mary mixes such as classic and habanero, and over 60 toppings such as fried ravioli, beef jerky, pickles and much more. The elevated brunch party aesthetic will include social media worthy wall art, greenery, an indoor-outdoor bar and a photo station perfect for capturing selfies in a 4,500 square-foot bright, vibrant space. The stylish dining room will seat 200 and the outdoor patio will hold 130 guests.
With a 6,000-square-foot dining room, indoor-outdoor bar area and 2,500-square-foot outdoor patio, The Sicilian Butcher will hold a total capacity of 400 guests. The restaurant has a create-your-own meatball experience where guests can choose their meatball type, sauce, and a base to mix and match with meatballs. With hand-rolled meatballs made daily, The Sicilian Butcher presents 10 rotating craft meatball varieties including Sicilian style, chicken parmesan, shrimp scampi and steak and 10 housemade sauce options such as marinara, basil pesto, parmigiano cream, arrabiata, and carbonara. Guests can pair their meatballs with a selection of bases such as house-extruded pasta, polenta or risotto. The lunch and dinner menu extends to signature pasta dishes, authentic Sicilian staples such as pizzas, salads, sandwiches, and Sicilian-influenced charcuterie and bruschetta boards including the famous “Sicilian in Strada,” a five-foot-long charcuterie board serving panelli fritters, arancini, cazzilli, artisanal meats and cheeses, craft meatballs with polenta, pickled vegetables and house preserved jams. The beverage program includes an Italian-focused wine list and craft cocktails.
Connected next door to The Sicilian Butcher is the cannoli bar, pastry counter and market at The Sicilian Baker, offering endless cannoli combinations and sweet and savory pastries. Guests can customize their own cannoli by selecting their cannoli shell size, shell flavor such as chocolate, white chocolate, or pistachio, sweet ricotta cream filling such as cookie butter, espresso, lemon, strawberry, hazelnut, cookies and cream, chocolate and mint, and original, plus toppings such as sprinkles and nuts. The bakery is complete with an espresso bar, gelato bar, and grab-and-go market with a carefully curated selection of Italian products from the top Italian producers of olives, olive oil, coffee beans, tomatoes and even freshly made bread, mozzarella, pasta, meatballs, pasta sauces, and lasagna.
Prolific restaurateur and chef Joey Maggiore comes from a family-owned culinary group that was established by his father, Tomaso Maggiore with its first restaurant, Tomaso’s on the Camelback Corridor in 1977. The Maggiore Group has gone on to produce multiple Valley favorites with leaders and creative visionaries, Cristina Maggiore and Flora Tersigni.
Restaurant hours of Hash Kitchen Park West will be 7 a.m. to 2 p.m., Monday through Friday, and 7 a.m. to 3 p.m., Saturday and Sunday. The Sicilian Butcher will be open for dining and takeout daily from 11 a.m. to 10 p.m., Sunday through Thursday, and 11 a.m. to 10:30 p.m. on Friday and Saturday. The bakery and market at The Sicilian Baker will operate from 11 a.m. to 10 p.m.
The Maggiore Group will host a hiring event from August 17 through 21 from 9:00 a.m. to 3:00 p.m. The restaurant group is looking to hire 200 individuals and open positions include kitchen managers, line cooks, bakers, servers, bartenders, hosts and more. The hiring event will take place at the Peoria locations:
9780 W. Northern Avenue Suite 1100
Peoria, AZ 85345
The Sicilian Butcher and The Sicilian Baker
9780 W. Northern Avenue Suite 1110
Peoria, AZ 85345
For more information, visit www.HashKitchen.com, www.TheSicilianButcher.com and www.TheSicilianBaker.com.