A churro croissant. A hibiscus-sugar morning bun. A masa almond tea cake.
Crystal Culp (formerly Kass) has never been one to play it safe with pastry. After earning national acclaim for her inventive desserts at Valentine, the two-time James Beard Award finalist is joining her husband, TJ Culp, at Restaurant Progress, where brunch returns Saturday, Nov. 14. He’s handling the savory side. She’s bringing the butter, the pastries, and a few delicious reasons to save room for dessert.
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TJ, chef-owner of Progress and a 2026 James Beard Award semifinalist for Best Chef: Southwest, is reviving a weekend tradition that disappeared during the pandemic. With the Melrose restaurant approaching its 10th anniversary, the couple is introducing casual counter service, approachable prices, and a menu rooted in the French techniques both chefs know well.
“We’re not trying to reinvent breakfast. We just want to make it really good,” says TJ. “We’re taking the classics everyone loves, putting our own spin on them, and giving Phoenix a brunch spot people want to come back to every weekend.”
That philosophy carries through to the menu. Progress’ signature soft scramble returns with sourdough toast, house-made jam, seared vine-ripened tomatoes, and a side salad. Steak and eggs get a rich cognac peppercorn sauce, while Crystal brings the pastry expertise that earned her consecutive James Beard Award finalist honors in 2024 and 2025. During four years at Valentine, she built a following for desserts that paired classical French technique with Southwestern ingredients and unexpected flavors. Now she’s bringing that creativity to French pastries and nostalgic childhood sweets.
Here’s what’s cooking at Restaurant Progress:
Brunch Is Back: Saturdays and Sundays, 9 a.m. to 2:30 p.m., beginning Nov. 14-15.
Breakfast, the Progress Way: The signature soft scramble returns alongside steak and eggs au poivre and eggs made your way.
Bring on the Butter: Crystal is serving flaky croissants, pain au chocolat, and French-inspired pastries.
Dessert Before Noon? Why Not: A full dessert menu gives nostalgic favorites a playful new spin.
Something to Sip: Moxie Coffee, low-intervention wines from new wine director Janni Prada, Bloody Mary and mimosa riffs, coffee cocktails, a signature morning shot, and dinner-bar favorites.
Keep It Casual: Order at the counter and stay awhile, or take coffee and pastries to go. Savory dishes are for dining in.
Crystal’s arrival brings a dedicated pastry and dessert program to Progress, while brunch gives TJ a chance to make the restaurant a more casual, everyday destination. The cooking stays thoughtful, but the experience is more relaxed and approachable.
“I don’t want Progress to be somewhere people only think of for a special occasion. I want people to feel like they can walk in any weekend and have a great meal,” says TJ. “Melrose has been our home for nearly 10 years. We love being part of this community, and we’re not going anywhere. Here’s to another decade.”
Saturdays are getting longer, too. Progress will be open from 9 a.m. to 10 p.m., with brunch ending at 2:30 p.m., dinner starting at 4 p.m., and drinks and lighter bites available in between. Sunday hours are 9 a.m. to 2:30 p.m.
As Progress approaches its second decade, the idea is simple: great food shouldn’t need a special occasion. Sometimes, a Saturday morning is reason enough. Especially when there’s dessert.
Restaurant Progress is located at 702 W. Montecito Ave., Phoenix, AZ 85013. For more information, visit progressphx.com.
