All the news that’s fit to nosh.
Coffee Boom: Two new coffee shops are slated to open by mid-July in Downtown Phoenix. Kähvi Coffee + Café is the latest concept from serial restaurateur Julian Wright (Pedal Haus Brewery, Luckys Indoor Outdoor). The coffee bar and café is inspired by the coffeeshops of Tulum and Scandinavia and will also offer beer, wine, kombucha, sandwiches, salads and pastries from Hope’s Artisan Bakery. Kähvi is set to open on July 12 in the monOrchid building in the Roosevelt Row Arts District. Meanwhile, commercial real estate veteran Donny Peper is opening Valley Coffee Co. at the intersection of Central Avenue and Portland Street. The shop will feature works by local artists and local craft beer and wine on tap. The coffee will come from lauded Firecreek Coffee Company (based out of Flagstaff) and a menu of light bites will be augmented with meat pies from Scottsdale’s Squarz Bakery. Coffee crawl, anyone?
Cocktails A-Go-Go: The Churchill, Downtown Phoenix’s beloved conglomeration of local restaurants and shops, just got even cooler. Last week it launched Roosevelt Row’s first full-service to-go cocktail program. “We are so fortunate to be part of a vibrant Downtown community that inspires consistent innovation. It is our desire to always be striving to find new ways to provide hospitality to our neighborhood and beyond,” says owner Kell Duncan. “We are honored to finally be able to offer a permanent service that allows our guests to take the bar home with them.” Churchill bars The Brill Line and So Far, So Good offer seasonal cocktail kits, pre-batched cocktails, spirits, beer and special orders (with a week or more’s notice). Follow The Churchill on Instagram for more details and specials as they unfold this summer.
New Digs: Seafood hot spot Bluewater Grill Phoenix is moving from its longtime flagship in the Camelback Center to Central Phoenix. After a remodel and expansion, it will occupy the space most recently occupied by SanTan Brewing Co. at Bethany Home Road and 16th Street. The new location is set to open in late July or early August.
Northward Bound: The first time I encountered Arizona Culinary Hall of Fame chef Rochelle Daniel’s cuisine was at L’Auberge de Sedona, so for me there’s a lovely symmetry to her returning to Northern Arizona to open her own restaurant in Flagstaff. This August, she’ll debut Atria, where she’ll specialize in “seasonal, modern American fare.” We’re psyched for the emphasis on pasta, a skill Daniel showcased deliciously at Fat Ox in Scottsdale.
Summer Feast Makes Me Feel Fine: Scottsdale Italian institution Marcellino Ristorante is bringing back its Summer Supper, a multi-course prix fixe dinner. Now through Sunday, September 15, from 4 p.m.-close, guests can select from antipasti (Caprese, Cozze appetizer with sautéed mussels, etc.), secondi (gnocchi Sorrentina, pollo Saporito, etc.) and house-made biscotti for dessert. On Wednesdays, diners can reserve the private dining room for intimate dinners and movie screenings – a minimum of eight people and a maximum of 10 may join – with choices including Big Night, The Talented Mr. Ripley and When in Rome. To place a reservation, call 480-990-9500.
Rum Diaries: It may not be a local brand, but The Kraken Rum sure is making a play for our Arizona-loving hearts. The purveyor of premium black spiced rum released a limited-edition bottle dedicated to the Grand Canyon State: The Kraken Attacks Arizona. Each bottle in the Kraken Attacks series features illustrations of the Kraken wrapping its tentacles around local icons, the chance to enter to win squid-hunting prizes in Hawaii, and a custom cocktail recipe (see below). Additionally, the brand is offering free rum cocktails at local bars this Fourth of July weekend (see website for more details). It will match cocktails purchased with donations to the USBG Foundation’s Bartender Emergency Assistance Program to support local bartenders as the hospitality industry recovers from the pandemic.
The Kraken Albatross
Ingredients:
1 oz. The Kraken Black Spiced Rum
3 oz. grapefruit soda
Garnish: lime wedge, sugar-salt rim
Directions:
Build over ice in a highball glass.
