Executive Chef Joey Maggiore and business partner Cristina Maggiore of acclaimed Maggiore Culinary Concepts are excited to announce the debut of their latest culinary venture, The Hash Kitchen at The Shops at Gainey Village, on Aug.1.
The Hash Kitchen will take over the Cuttlefish Ocean Kitchen space on July 14 at 8777 N. Scottsdale Road, while the coastal cuisine restaurant strategically relocates within the Scottsdale or San Diego vicinity. The Hash Kitchen is the first brunch concept of Maggiore Culinary Concepts in the city of Scottsdale. The eatery will open its doors on July 18 and the grand opening is scheduled for Aug. 1.
“We are expanding the Maggiore Culinary Concepts brand with a fresh and contemporary concept that will evolve our culinary aptitude with a complementing social dining experience and high-quality customer service,” said Executive Chef Joey Maggiore. “We are excited to grow our restaurant portfolio with a brunch installation that is not your average breakfast house.”
The Hash Kitchen will embody a hip brunch environment with an innovative twist on brunch classics mixed with a lighter fare. The creative a.m. eatery will feature fresh, organic ingredients from local farms including Hickman’s Egg Ranch. Standout breakfast menu items include specialty hashes and eggs benedict, build-your-own hash (BYOH), frittatas, or scramble options, and an eclectic mix of decadent sweets like coconut and almond encrusted French toast, and lemon and ricotta pancakes. The lunch menu extends from creative sandwiches like the “Ultimate Cuban Panini” ($13) made with roasted pork loin, black forest ham, pickles, prosciutto, spicy cherry peppers pressed between ciabatta bread to salads and gourmet burgers.
A DIY Bloody Mary bar will be the centerpiece in the 4,000-square-foot restaurant and serve various in-house infused vodkas including bacon andjalapeño and over 50 premium toppings from mini cheeseburger sliders to king crab. In addition to the Bloody Mary bar, a morning cocktail menu will include six craft mimosas with freshly pureed fruit juice including peach, watermelon and blood orange.
Executive Chef and hospitality visionary Joey Maggiore comes from a family-owned culinary concept group that was established by his father, Tomaso Maggiore with its first restaurant, Tomaso’s in 1977. With a line of already renowned and award-winning dining destinations in Scottsdale and San Diego including Tomaso’s, Tommy V’s Urban Kitchen and Bar, Vivo! Ristorante, Cuttlefish Ocean Kitchen, Hogs N’ Hops BBQ, Maggiore Culinary Concepts is proud to diversify its collection of Italian dining concepts with a brunch experience.
Designed by restaurateur and interior visionary Cristina Maggiore, the restaurant will radiate a year-round springtime style and a retro feel with vintage artwork from local antique shops, mixed in a contemporary setting. Inspired by a Southern California lifestyle, The Hash Kitchen’s comfortable and vibrant atmosphere will offer al fresco dining with a patio, hosted live bands and weekend DJs playing forward-thinking music. The spacious dining room will seat up to 110 guests and each table will have a personal French press to create the authentic European café flair while the menu boasts a variety of all-American hashes. The additional bar and cocktail lounge area will contain high-tops for community seating.
