Restaurateur German Osio and his team at Osio Culinary Group announced Monday the opening of their fourth restaurant, Kale & Clover: Mindful Kitchen. Kale & Clover is set to open in December at 20511 N. Hayden Rd. at Hayden Peak Crossing in Scottsdale, the same shopping plaza as Osio’s sister restaurant, Local Bistro. Kale & Clover will be open 7 a.m. to 8 p.m. daily. A specific opening date will be announced very soon, according to a spokeswoman for the company.
Kale & Clover will offer clean, healthy food and drinks, as well as convenience. Open for breakfast, lunch and dinner, diners will have the option to eat in, carry out or grab a ready-to-eat meal. For those choosing to dine in, Kale & Clover will provide a clean and modern décor in which to enjoy a chef-created meal accompanied by craft beers and wines.
Osio has named Chris Mayo as Executive Chef at Kale & Clover. Mayo, who also serves as Executive Chef of another Osio restaurant, Central Bistro, has spent several months diligently crafting the menu for Kale & Clover.
“We are using responsibly-sourced, seasonal ingredients and have taken special care to focus on nutritional balance and flavor,” Mayo said. “It has been a treat to work on Kale & Clover’s menu, to sink into the taste of the high-quality ingredients we have selected and combine them in complementary ways so that the food pops with flavor.”
Kale & Clover’s menu is mostly vegetarian, vegan and gluten-free. Carnivorous diners will have the option to add protein to many of the dishes.
“My hope is that Kale & Clover makes it easier for people to eat healthily. Our menu is chef-crafted, so it will appeal to everyone—even those who shy away from healthy ingredients,’’ Osio said. “We offer breakfast, lunch and dinner so that the option for clean food is always available. And our grab-and-go and eat-in components are intended to provide utmost convenience.”
Some of Kale & Clover’s signature menu items include:
· Superfood salad: kale, romaine hearts, shaved local vegetables, avocado, almonds, apricots, lemon dressing.
· Faux Pho: red miso shiitake broth, rice noodles, tofu, Thai basil, sprouts, chilies, lime.
· Avocado summer roll: pickled veggies, mint, house made sambas.
· Caramelized cauliflower: caper-raisin jam, lentils, local carrots, curry vinaigrette.
· Seared Salmon: red quinoa, marinated cherry tomatoes, avocado, light herb vinaigrette
Guests will enjoy an array of non-alcoholic libations, including cold-pressed juice, agave-sweetened sodas and espresso drinks. The restaurant also features beers and wine.
