Chef Cullen Campbell is a local legend. In 2012, he opened his award-winning eatery, Crudo, to critical acclaim. In 2018, he rebranded the high-end hot spot as Bar Pesce. Now, the modern seafood restaurant is closing its doors, but it’s not going out without a bang.
“It’s bittersweet to close Bar Pesce after seven years, but it was an amazing ride,” Campbell says. “Thank you to all of our customers for making it a wonderful seven years, we appreciate all the love.”
Campbell and his crew are putting on a weeklong celebration of food specials and wine pairings to bid farewell to the beloved restaurant, culminating in a grand finale which will feature two former sous chefs serving up fan favorites. Check out the schedule below and stay tuned for what the culinary luminary is cooking up next.
Tuesday July, 23
Sips, Sushi & Spins
Nosh on sushi and crudo tapas and sip on wine while a variety of vinyl records provide the soundtrack.
Wednesday, July 24
The Week of Crudo
Enjoy throwback prices on tasting menus nightly through Saturday, July 27, including 3 courses for $30, 4 courses for $40 and 5 courses for $50.
Thursday, July 25
Final Tacos & Reisling Night
This popular special allows diners to pick gourmet taco toppings including fish, pig’s head and potatoes sprinkled on a Tacos Chiwas tortilla, paired with seasonal versions of this traditional sipping wine.
Saturday, July 27
The Last Supper
Don’t miss Bar Pesce’s final dinner service.
Monday, July 29
Pizza & Pét-Nat
Say your final goodbyes at this pizza and sparkling wine soiree where former Bar Pesce/Crudo sous chefs Cassie Shortino of Tratto and Jacob Anderson of Nelson’s Meat + Fish will be throwing down in the kitchen.
3603 E. Indian School Rd., Phoenix, 602-358-8666
