www.crudoaz.com
After reopening in a semi-secretive space, Chef Cullen Campbell expanded his Italian-accented, frequently changing menu. Don’t miss pork belly glazed with a sweet-and-sour smoked tomato agrodolce grilled over Arizona pecan wood.
After reopening in a semi-secretive space, Chef Cullen Campbell expanded his Italian-accented, frequently changing menu. Don’t miss pork belly glazed with a sweet-and-sour smoked tomato agrodolce grilled over Arizona pecan wood.
For more information:
3603 E. Indian School Rd.
Phoenix