A Su Salud 4 East University Drive, Tempe This is Pita Jungle’s new ghost kitchen. The concept is a wood-fire Mexican grill with a healthy-leaning menu, including burritos, bowls, salads, tacos, fajitas, kids’ meals, and desserts. A Su Salud food can be picked up at the Tempe PJ or delivered via DoorDash, UberEats, Grubhub, and Postmates.
Beard Papa s 15147 North Scottsdale Road, Suite H-102, Scottsdale
Beard Papa s, an Osaka-based Japanese cream puff joint, has made its Arizona debut in Scottsdale. Get ready to dig into a wide variety of cream puffs, eclairs, and other desserts like the chocolate fondant.
Bourbon & Bones Chophouse | Bar 2150 East Williams Field Road, Gilbert
The most recent string of restaurant closures to hit metro Phoenix comes as a huge loss for the diversity of cultures represented in the Valley s food scene.
Two Caribbean restaurants have closed, an uptown Chinese spot has shuttered and longtime Middle Eastern and Mediterranean restaurant Persian Garden Cafe no longer serves falafel and dolmeh.
A handful of spots have closed in order to relocate or will reopen as new concepts dreamed up by the same owners.
For example, La Marquesa has closed and no longer serves Jalisco-style birria.
However, the owners have plans to open a new concept in the spot along McDowell Road early this spring.
Cotton & Copper in South Tempe is closing. But, something new is planned
Instagram/CottonCopperAZ
and last updated 2021-01-28 13:01:08-05
TEMPE, AZ â After nearly three years, Cotton & Copper in South Tempe is closing another causality of the economic impacts of the COVID-19 pandemic. But, the owners are not leaving South Tempe and have plans to open something new in Cotton & Copper s space. Our plan was to prepare food that focused on local farms with foraged ingredients, craft cocktails on par with our peers at the best places in town, & employ an amazing team of friends & staff, read a note shared Wednesday night to Cotton & Copper s social media accounts.
“It’s hurtful,” she says. “It’s not easy at all. We’ve been trying to survive for a while here. At first, it wasn’t a big deal . and then something happened. Not only did we feel the pressure, but every individual out there started to feel the pressure.”
Chef Tamara Stanger has won a mythical reputation for pie.
Melissa Fossom
In recent years, Stanger has been one of the Valley’s most intriguing chefs, a head-turning talent about as far outside the cookie-cutter as imaginable.
Stanger can sling a mean bubble gum or cheddar ice cream. Even among elite chefs, she has won a mythical reputation for pie, often using acorn and mesquite flour in crust, wolfberries and gemlike cactus fruit as filling, yet also nailing grandma’s classics.
As many restaurant owners and chefs pause to take stock of an difficult year and hope for a better one ahead, Tamara Stanger of Tempe s Cotton & Copper is planning an intermission to tie the two together.
As she and the team at the south Tempe restaurant and bar watched the numbers of coronavirus cases and deaths rise in the weeks leading up to the holidays, they also watched the seats in the dining room become more and more empty, Stanger says. This led the team to rethink the format of the business in order to keep staff and customers safe and to help keep Cotton & Copper afloat.