CityScape Phoenix has partnered with Cloth & Flame to host a desert-inspired dining experience that will showcase the best of what CityScape restaurants have to offer with a chef-driven, multi-course dinner served family-style as a long wooden table lines Central Avenue.  

In its inaugural year, Savor on Central will transform CityScape into an urban desert oasis as a 152 foot-long-table adorned with indigenous flora, succulents and twinkle lights takes center stage. Usually held out in the wilderness or in the Arizona desert, this is a first of its kind event by Cloth & Flame as guests will trade views of cacti and desert fauna for towering views of the city skyline in the heart of Downtown Phoenix.

“This is a rare opportunity for us as we’ll get to showcase a few of our chefs here at CityScape and expose the community to a new adventure-dining experience they’ve probably never done before,” said Sara Anderson, director of marketing at CityScape Phoenix. “We’re are thrilled to partner with Cloth & Flame on this event and are excited to give downtown’s urban landscape a change of pace for the evening.”

Savor on Central will take place on Thursday, April 19 from 6:00 to 8:30 p.m. on Central Ave. in between Washington and Jefferson streets. Dinner will start promptly at 6:30 p.m. Tickets are $150++ and include a welcome cocktail, a multi-course dinner using fresh and seasonal ingredients sourced from Merit Foods and table wine. There are only 150 seats available.

Courses include:

Welcome Cocktail: Chico Malo

Mango y Chile with tequila, mango, strawberry, ancho reyes verde and tajin

Welcome Appetizer: The Strand, Adam Rice, Owner

Bruschetta with fresh mozzarella, tomato, basil, garlic, balsamic reduction and grilled rustic bread

Caprese with Roma tomato, fresh mozzarella, basil, sundried tomato, Kalamata olives and balsamic reduction

Table Appetizer #1: Copper Blues, Executive Chef Brian Vroom

Ricotta Gnocci with sage, brown butter, toasted walnut, parmigiano reggiano

Table Appetizer #2: Chico Malo, Executive Chef German Sega  

Ceviche Tostada with shrimp, cilantro, onion, jicama, radish, compressed watermelon, avocado and lime

Entrée # 1: Arrogant Butcher, Executive Chef Matt Peru  

Red Wine Braised Short Rib with potato puree, roasted spring vegetables and horseradish gremolata

Entrée #2: Blue Hound, Executive Chef Sean Currid  

Shrimp and Grits and Seared Porkbelly with creamy grits, andouille sausage, tomatoes and green onions

Dessert: Chico Malo, Executive Chef German Sega  

Mexican Chocolate Pudding with Mexican chocolate, pot de crème and chipotle whipped cream

To purchase tickets for Savor on Central or for more information about upcoming CityScape events, visit For more information about Cloth & Flame, visit