Openings/Closings

https://www.phoenixmag.com/wp-content/uploads/2019/10/IMG_4070-1280x720.jpg

Donut Bar’s Scottsdale location closed abruptly last week, according to an Instagram post from franchise owner Sheley Brien. The San Diego-based donut shop known for its extravagant, Instagram-worthy culinary concoctions, opened in The Promenade shopping center in November 2018. “We regretfully announce the closure of Donut Bar Scottsdale on Monday, October 16th, 2019. We have enjoyed being a part of our hometown community and appreciate how welcoming everyone was to us,” the post says. “We...

https://www.phoenixmag.com/wp-content/uploads/2019/10/IMG_1874-e1571158273631.jpg

Husband and wife Jason and Katherine Dwight are bringing something new to the Uptown Phoenix area. The duo recently opened a restaurant and bakery called Persepshen – pronounced “perception” – in the space formerly known as Hula’s Modern Tiki on Central Avenue and Camelback Road. Their menu reflects high-quality, farm-to-table recipes and will change daily to incorporate fresh, local and organic ingredients. Persepshen spent two years at the Uptown Farmers Market selling sandwiches, smoked sausages,...

https://www.phoenixmag.com/wp-content/uploads/2019/10/The-Churchill-Exterior-1-1280x720.jpg

A new cocktail concept just opened at The Churchill, an urban marketplace made of shipping containers in Downtown Phoenix. The all-new bar, So Far, So Good, will replace Pobrecito, which closed on August 31. Spearheaded by The Churchill’s new beverage director, Sam Olguin, So Far, So Good will serve unique cocktails featuring fresh fruits, vegetables and herbs. “So Far, So Good is an approachable neighborhood cocktail bar, where we’re not pigeonholed to a certain type...

https://www.phoenixmag.com/wp-content/uploads/2019/09/IMG_8143-1280x720.jpg

Oreo cheesecake and Jack Daniels. Peanut butter dream and Bailey’s. Orange glazed pistachio and Grand Marnier. These are just a few flavor combinations of “drunken donuts” offered by DōH!, a new donut shop in Uptown Phoenix helmed by Brat Haus owner Dave Andrea. These boozy breakfast treats are injected with a shot of specialty liquor and served with a pipette protruding from the donut’s sugary center. Customers can pair their booze-infused pastry with coffee from...

https://www.phoenixmag.com/wp-content/uploads/2019/09/B7081C25-0616-4135-9DA8-D0B5D865D7D1-1200x720.jpg

What was once Tucson’s best kept secret has arrived to the heart of downtown Scottsdale. Prep & Pastry has been housed in Tucson for six years, and Scottsdale will be its first location in the Valley (7025 E. Via Soleri Dr.). Open daily from 7 a.m. to 3 p.m., it will serve breakfast, lunch, and brunch daily, along with craft cocktails, house-steeped teas and organic fair trade coffee. The warm and welcoming atmosphere seats up...

https://www.phoenixmag.com/wp-content/uploads/2019/08/Horizontal-Jeff-and-Jen-Barrels-300-dpi-1280x720.jpg

In spring 2020, Downtown Phoenix will welcome a new branch of one of Arizona’s more unique businesses, Superstition Meadery, owned by Jeff and Jen Herbert. The original meadery and tasting room is located in downtown Prescott. If you don’t know what mead is, you’re not alone. Mead is wine made from honey, but it’s not all sweet, Jeff explains. When you visit the tasting room, the Herberts and staff will give you the lowdown on...

https://www.phoenixmag.com/wp-content/uploads/2019/08/68552999_2563208627298201_343841780204044288_o-1280x720.jpg

Nestled in an unassuming strip mall, east Mesa newcomer Tucked Away Craft Kitchen and Bar is aptly named. Owned by Sean Hayes and Jo Ann Franko, the couple behind Mesa’s Tipsy Cactus TapRoom, there’s more to this cozy, chef-driven eatery than meets the eye. “Our landlords had approached us with an offer to open a second spot in another of their locations,” Franko says. “Since we already owned a tap room where only beer and...

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.