If you’ve been waiting for Tempe’s Ghost Ranch to reopen since closing in July due to COVID, mark your calendars for early January 2021. The modern Southwestern restaurant will debut a whole new crew, including executive chef David Mora, who has done stints at The Boulders, Coppa Café in Flagstaff and Mariposa in Sedona, where he worked with chef-owner Lisa Dahl.
While Mora and the staff will be adding some new dishes and cocktails, the menu will retain many old favorites, from tacos and enchiladas to mesquite-grilled entrees, including trout, cowboy steak and pollo asado made with local Two Wash Ranch chicken. “We want our guests to have the same experience and we’ll make changes little by little,” Mora says. Sous chef Tyler Moonsoo and pastry chef Lisa Graf will help with menu development.
On the bar front, general manager Ashleh Robles is whipping up new cocktail specials and pairings. “We’re adding five more cocktails to the list and we want to do margarita and tequila flights,” Mora says.
The restaurant itself has undergone some front-of-the-house remodeling, including a new mural by local artist Gennaro Garcia, who helped original owner Aaron Chamberlin design the restaurant.
“We’ve got a new crew with great talent,” Mora says. “I’m ready to go.”
