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Last month Anthony and Anna Barr launched their new AGA Hospitality Group with two new companies under its umbrella. Above and Beyond Catering and Fork & Spoon Productions bring the couple’s 20+ years as successful caterers in San Francisco and their Scottsdale restaurant experience to provide clients with event and entertainment planning and management services. 

“We are thrilled to bring Above and Beyond Catering and Fork & Spoon Production to our clients here in Arizona,” says co-founder Anna Barr. “When we moved here, we were so warmly embraced and supported by the community, and we look forward to further connecting with residents here through these capacities.” 

The couple re-located their family to Scottsdale during the pandemic and opened Gabriella‘s in 2021 waiting until they were able to get back to business in San Francisco with their catering and event planning businesses of the same name. Above and Beyond and Fork & Spoon are still considered one of the bay area’s most successful event planning and caterers and continue to provide a high level of service for any occasion. Despite closing Gabriella’s, the Barr’s learned a lot from their experience of owning and running the restaurant and have taken what they’ve learned to their new company. 

In Arizona AGA Hospitality Group and their subsidiaries will provide a full range of events and services. Everything from corporate meal drop-offs & events to memorable events such as over-the-top weddings, no event is too big or small for the Barr’s. The goal is providing clients with a stress-free event paying personal attention to detail for their tasteful and stylish event. 

  

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Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

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The local fish monger & restaurant is shellabrating the 8th anniversary of “Rosie”, the original location opened in 2016 at Roosevelt & Hayden Rd. in Scottsdale. $2 buck shucks (oysters) and happy drink prices all day at all 3 locations. Visitors to Rosie will have other food specials all day long.

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With ghosts & goblins heading out next Thursday night several local restaurants are getting a head start on the spooky & scary.

Hash Kitchen- “Brunch After Dark” happens at the Chandler location on Saturday, October 26th from 6 – 10 p.m. Enjoy brunch dishes, eerie cocktails and the B.Y.O Bloody Mary bar along with DJ Iceman spinning the tunes, karaoke, best dressed costume contest, giveaways and prizes every hour. There is a $15 addmission which will be deducted from your final bill at the end of the night. Tickets can be purchased at this EventBrite link.

Sandfish Sushi & Whiskey- The Melrose neighborhood restaurant has a special menu from Friday, October 25th-31st. Included on the spooky menu is….

Signature Dish ($21): Harvest Pork Belly – Featuring tender pork belly paired with a velvety kabocha puree, refreshing Asian pear, zesty mignonette, and a sprinkle of cilantro.

Specialty Cocktails ($14): Heatwave – Ignite your senses with a bold blend of Blanco tequila and green chile vodka, spiced up with Hellfire Bitters and a hint of pomegranate. Witch’s Brew – This spellbinding concoction is made of lemongrass ginger shochu and Midori, combined with refreshing aloe and cucumber. Finished with a splash of yuzu and lemon.

Catalyst Crafted Ales- Saturday, October 26th is for the dogs at the Tempe brewery. From 1 – 3 p.m. there will be Howl O’Ween pet costume contest with prizes, beer specials for pet parents and new brunch dishes from S.A.LT. A $10 donation for every entry will be donated to Tempe’s Lost Our Home Pet Rescue.

Wine Girl- The popular Scottsdale wine bar gets into the holiday spirit with themed cocktails.

Monster Mash Shot – Unleash your inner monster with this vibrant shot of strawberry winearita and agave tequila, rimmed with black sugar and topped with shimmering green glitter.

Bloody Mimosa – A chilling twist on a classic! This Bloody Mimosa features house prosecco filled with a fake syringe of grenadine, creating a gory yet glamorous drink perfect for spooky celebrations.

Harvest Fizz – This refreshing mix of bubbly prosecco and crisp apple cider is served in a coupe glass and topped with a sparkling gold glitter ice cube.

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Wednesday, November 6th brings the wines from the Napa Valley producer to Carefree for a four-course dinner. The dinner starts at 6 p.m. and seats are $125++ per person and seats are limited and can be required reservations can be made by calling 602-374-4784.

1st Course: Pan-Seared Scallop with brown butter and smoked cauliflower puree paired with 2022 Hendry Barrel-Aged Chardonnay, Napa Valley

2nd Course: Seared Pork Tenderloin with cheesy grits, green beans and black cherry apple sauce paired with 2020 Hendry Pinot Noir, Napa Valley

3rd Course: Roasted Lamb Chop with creamy risotto, asparagus spears and cherry reduction paired with 2019 Hendry Block 28 Zinfandel, Napa Valley

4th Course: Prime NY Strip Steak with au gratin potatoes, Brussels sprouts and red wine demi-glace paired with 2022 Hendry HRW Cabernet, Napa Valley

Desert Course: Maria’s Chocolate Tort

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Kierland Commons welcome wineries from southern Arizona’s Willcox wine Country and more than 150 artists this Saturday & Sunday, October 26th & 27th. The two-day festival starts at 10 a.m. and goes until 5 p.m. and is free to enter. Those 21 and older can purchase wine tasting tickets for $30-$45 in advance and $35-$40 at the door. Proceeds from wine sales go to Horses Help.

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With kids trick or treating, adults can head to the downtown Phoenix wine bar to taste 4 wines with 4 candies from 6-8 p.m. on Halloween night. Tickets are $20 and you get 20% off wine purchased from the tasting that night.

 

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There’s no better way to spend a February weekend in Phoenix than noshing and sipping on locally made foods and beverages while meandering through the beautiful desert fauna. It’s for this reason that the 17th annual Devour Culinary Classic returns to Phoenix’s Desert Botanical Garden on Saturday and Sunday February 22nd – 23rd with tickets going on sale to the public on Saturday, November 2nd. Tickets went on sale this week for members of Local First Arizona, Desert Botanical Garden and Southern Arizona Arts and Cultural Alliance.

The three organizations have again partnered with more than 70 of Arizona’s top food and beverage purveyors in the outdoor setting that will include live music and art. Chefs, sommeliers and other purveyors will serve up creative dishes paired with wines and beers from Arizona and beyond.

The annual event has been recognized by the New York Times as the “Best Southwestern Culinary Festival” and has also garnered both local and national accolades. The goal of Devour Culinary Classic is to bring local and national awareness of Arizona’s diverse and delicious culinary scene.

Early Entry tickets are $225 per day and allow for 10:00 a.m. entry, priority parking and two tickets to a future visit to the Desert Botanical Garden. General Admission tickets are $150 per day with entry to start at 11:30 a.m. The event goes on until 3 p.m. on both days. All ticket holders will receive a reusable commemorative glass & yoke and access to the Maverick Wine Sales area to purchase discounted wines. Previous year’s tickets have sold out in only a few weeks. For more information and to purchase tickets visit Devour’s website.

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Four Arizona wineries have partnered with The Wine Collective of Scottsdale to use the Old Town Scottsdale wine bar & shop as a tasting room. Two weeks ago owner Zoya Vora-Shah started pouring started pouring and selling wines from 1764 Vineyards, Omphalos Winery, Soaring Wines and Vino Stache Winery.

“We opened our doors with a mission to support Arizona wine and are so proud to be partnering with four amazing local wineries who don’t currently have a home within the greater Phoenix market,” said Shah.

Arizona wine drinkers will have four new flights, one from each new winery, to choose from in addition to other wines from Arizona and around the world. Guests who purchase any three bottles from the new wineries will not have to pay for their flights.

“Having the Wine Collective as a satellite tasting room and now being a part of the Scottsdale Wine Trail is going to be a huge asset in not only helping boost in-person sales for our winery, but also allowing us to educate so many more people on the amazing things the Arizona Wine industry has to offer,” said Brooke Lowry Ide, Owner and Winemaker of Vino Stache. 

For more information visit The Collective’s website.

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With the Northwest Valley seeing a boom in new locally owned restaurants, Lakeside Bar & Grill has been serving guests since 2008. The owners figured 2024 would be a good time to do some renovations and make the popular hangout more inviting. The new modern look comes just as the restaurant rolls out a new menu of appetizers, sandwiches, cocktails and more.

The newly redesigned Lakeside Bar & Grill has removed and lowered walls for a more open feel, exposed the brick walls, installed new modern light fixtures and new floors. New state-of-the-art TVs have been installed around the restaurant and more seating options are available. New windows will allow for more natural light to show off the new features.

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Don’t worry customer favorite wings, burgers and the all-you-can-eat-Friday-Fish-Fry are still available, but guests will notice new dishes throughout the menu. “We’re excited to share these new creations with our guests,” said Bill Toole, owner of POV Foods, the restaurant group that owns and operates Lakeside Bar & Grill. “We aim to deliver fresh, flavorful dishes that our community will love, and we believe these new specials are a perfect reflection of that.”

New to the appetizer section is two new flavors of wings, Zesty Lemon Pepper and a fiery tropical heat rub. Buffalo Shrimp is spicy and the Lakeside Ribs offer a half rack in a sweet heat sauce. For seafood lovers there’s the new Shoreline Calamari, hand breaded and served with lemon and house-made remoulade sauce.

Burger lovers will want to wrap their hands around the new double meat patty Smash Burger. New sandwiches include The Cuban, Shrimp Po’ Boy with beer battered shrimp & garlic caper remoulade and the Chipolte Chicken Sandwich.

Those looking for entrees will see the new Sweet Heat Shrimp Bowl, Tuscan Chicken Pasta, Crispy Roasted Chicken and Shrimp Skewers on the menu. The cocktail menu has also gotten a fresh look with new margaritas and more. Sizzlin’ Strawberry Pineapple and the Blueberry Coconut Blast margaritas join Mama’s Root Beer Martini and XO Espresso Martini as a few of the new cocktails.

The family friendly sports bar has also added Whiskey Wednesday as a daily special. All day you get $5 off Bulleit, Jameson and Bulleit Rye cocktails and $2 off all burgers.

“We are proud to have served the amazing Northwest Valley neighborhood for more than 16 years as one of the original businesses at The Four Corners district,” says Toole. “It’s our pleasure to have connected with so many families over the years, and it’s exciting to be part of the rapid growth in the West Valley.”

Lakeside Bar & Grill is at 9980 West Happy Valley Pkwy. Peoria 85383. For more information and to view the entire menu visit their website.

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Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

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The Tempe brewery continues its collaboration with S.A.L.T (Sea and Land Tacos) for brunch on Saturday’s and Sunday’s from 10 a.m. – 2 p.m. During brunch Catalayst’s Mimosa seltzers for only $7 and red sangria is $5. Brunch specials by S.A.L.T include…

Green or Red Chilaquiles with cheese and refried pinto beans, $13

Additions include egg for .99 cents; shrimp for $4; or chicken, asada, discada or pork for $3 each

Pozole with diced pork and hominy, topped with cabbage and radish, $11

Birria served with three corn tortillas, $13

Quesabirria — three corn quesabirria served with four ounces of birria broth, $13

Bk Burritos, $11 each- Egg and chorizo, Egg, potato and bacon, Egg, potato and chorizo OR Egg and bacon.

Drinks specials all day Sunday and after 5 p.m. for Monday Night Football include.

$5 32 oz. Beer, including A13, Festbier, Positive Visualization and Ultimo Hombre, $5 12 oz. Seltzers, all flavors and$1 Seltzer Jello Shots.

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Need you daily cup of go-go juice well the downtown Scottsdale bar and restaurant has 7 new coffee drinks available until 3 p.m. daily. The beans are roasted locally from Passport Coffee and from Thursday – Sunday a rotating selection of seasonal pastries are available.

Coffee Menu includes:

Latte – Hot or Iced $6, Americano $5, Drip Coffee $3.50, Cold Brew $4.00

Specialty Lattes (hot or iced): $7

Maple Rose Latte, Lavender Vanilla Latte, Coconut Brown Sugar Latte

Extras:

Milk Substitutions ($1) – Oat, Almond, Soy, Half & Half, Syrup Add-Ons (.75) – Dark Chocolate Sauce (Sugar-free available), Lavender, Rose, Coconut, Vanilla (Sugar-free available), Caramel

**Each beverage comes with a double shot, for an additional double shot – $2.50

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Four new dishes have debuted on the “Fall Flavors” menu at all 6 Phoenix area locations in Scottsdale, Peoria, Chandler and Gilbert locations until December 2nd. The dishes offer seasonal ingredients including apples, pumpkin, cinnamon and more. All four dishes are available for dine-in or take-out.

Italian Blu Salad: Romaine lettuce, cucumbers, and red onions tossed with blue cheese dressing and topped with sliced cherry tomatoes, crispy pepperoni and Gorgonzola.

 Buffalo Chicken Pizza: Fire-braised chicken breast, Sweet Baby Ray’s Hot Sauce, mozzarella, Gorgonzola crumbles and celery.

Pumpkin Cheesecake: Pumpkin cheesecake with a cinnamon sugar cookie crust. Topped with whipped cream and garnished with caramel sauce.

 Caramel Apple Cheesecake: Caramel and diced green apple cheesecake with a cinnamon sugar cookie crust, garnished with caramel and whipped cream.

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Last weekend Chef/Owner Tommy D’Ambrosio competed at the Barrett-Jackson Auto Auction and won a Golden Ticket to November’s World Food Championship’s Southwest Chef Showdown for his Lobster Quadratini. The pyramid-stuffed pasta is made with Pernod Beurre Blanc, Fennel Fronds, Roasted Chantarelle Mushrooms, Blistered Cherry Tomatoes, and Chili Oil. “I’m excited to have this opportunity to return to the World Food Championships in November, I can’t wait to win it all,” said Chef Tommy.

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The Scottsdale location will host a 3-day celebration starting next Friday, October 25th. Guests can expect discounts, entertainment, food specials, giveaways and more.

 

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In time for National Pizza Month Lou Malnati’s and Mike’s Hot Honey have made their popular limited availability pizza “Lou’s x Mike’s Hot Honey Deep Dish Pizza” available for the holidays with nationwide shipping from Tastes of Chicago. Loads of weekly online specials are happening through Cyber Monday, December 2nd with the pizza also available at all 80 Lou Malnati’s locations.

Available for shipping in deep dish or thin crust, the pizza became popular earlier this year when the Chicago and NYC iconic brands collaborated on their spicy, sweet and savory pizza. It features mozzarella, sausage, giardiniera and cupped pepperoni topped with a generous drizzle of sweet and spicy Mike’s Hot Honey.

The Tastes of Chicago (TOC) weekly specials are….

Oct 18-24: Semi-Annual Buy 6 Get 7th Pizza Sale – Buy a 6 pack of Lou’s deep-dish pizzas (including Mike’s Hot Honey) and get the 7th pizza free (cheese). Buy 7 pack of Lou’s thin crust pizzas, get 8th free (cheese)

Oct 29-Nov 26: Bonus Bounce back – Spend $125+ and get $25 to spend in January 2025- Gift Mike’s Hot Honey and Get a bonus for yourself! Buy now, ship later: Buy your gifts now, but ship them closer to the celebration

Nov 18-26: Free Pizza Sale – Buy any 2/4/6 pack of Lou’s deep-dish pizzas and get a cheese or sausage pizza free. Buy 2/4/6 pack of Mike’s Hot Honey pizza and get a free pizza

Nov 27- Dec 2: Black Friday Cyber Monday Sale   Up to 25% off TOC top sellers (including Mike’s Hot Honey pizza packs)!

 

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Those that frequent Randy’s Restaurant at Chaparral and Hayden Rds. in Scottsdale probably didn’t know the 43-year-old restaurant took on new owners after almost a year in the making. The biggest change customers will notice is not in the food, decor or service but in the way you pay for your meals. When Bradley and Amber Deane took over the popular restaurant in September 2023 you could only pay for your coffee or meal with cash but now for the first time you can pay with credit cards. Other than that, the Deane’s are committed to maintaining the nostalgia of their beloved neighborhood diner.

“We are thrilled to continue the legacy of Randy’s Restaurant in Scottsdale. Over the past year we have loved getting to know the loyal patrons who have been coming here religiously for 42 years,” said Bradley, who, along with Amber, brings many years of hospitality experience to the table. “We’re dedicated to serving them the same incredible dishes they have come to love and expect, and we look forward to welcoming new clientele who have yet to discover this special Scottsdale institution.”

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Since 1981 Randy’s Restaurant has been serving breakfast, lunch and dinner from the large menu diner goers are used to reviewing trying to decide. The delicious, value driven dishes and personal service has many customers coming in several times a week for years to enjoy their meals and meet up with neighborhood friends.

Randy’s Breakfast Favorites boasts 28 dishes to choose from including build-your-own-omelettes, skillets, griddle dishes and plenty of side dishes. Lunch will find diners enjoying, salads, wraps, signature burgers & sandwiches and soup & chili. The traditional dinner menu is offered at 4 p.m. and all-day Sunday loaded with the likes of homemade meatloaf, chicken fried steak, broiled salmon, ground chuck steak and lots more. Each dinner entree comes with a vegetable and guests’ choice of two sides.

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Saving room for dessert? Randy’s Ice Cream Creations use Blue Bell Premium Ice Cream for decadent desserts and sweet treats. Pies are on the menu with slices and pies available for dine-in or take-out with seasonal pies available to order for the holidays.

The scratch made pies are now available to pre-order for pick up. Pie flavors include, Apple, Cherry, Pumpkin(seasonal), Rhubarb, Peach, Pecan and Dutch Apple. Fruit pies are $21.99 and cream pies are $24.99 and ice cream pies are available and one should call for specific flavors.

Randy’s Restaurant is open Monday- Saturday from 7 a.m. – 8 p.m. and Sunday from 7 a.m. – 2 p.m. and is at 7904 E. Chaparral Rd. Scottsdale 85281.

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Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

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All 15 Arizona locations of the family-owned Italian restaurant and pizzeria have 4 new dishes for their “Fall Features” menu. The new menu is available until the end of November for dine-in, take-out and delivery and $1 from every cheesecake will be donated to Childhelp. Their mission is to help heal the physical, emotional, educational and spiritual needs of abused, neglected and at-risk children. The 4 new dishes are……

  • Burrata and Tomato – Rich and creamy Burrata paired with balsamic glazed heirloom tomatoes, roasted garlic, fresh basil and drizzled with Tuscan
    olive oil. Served with toasted, garlic buttered crostinis.
  • Penne alla Vodka with Burrata – Al dente penne pasta in a rich vodka sauce, topped with a creamy Burrata ball and fresh basil, drizzled with Tuscan olive oil.
  • Sausage + Calabrian Chili Pizza – House made vodka sauce, mozzarella, crumbled Italian sausage, Calabrian chilis, whipped ricotta and Mike’s Hot Honey.
  • Pumpkin Mousse Cheesecake – A fall-inspired treat with a graham cracker crust, layered with velvety pumpkin cheesecake and light pumpkin mousse. Topped with a swirl of whipped cream and a dash of cinnamon.

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The downtown Scottsdale tasting room has new hours that are Sunday 11 a.m. – 7 p.m., Monday-Thursday Noon- 9 p.m., Friday & Saturday 11 a.m. – 9 p.m. Starting Monday, October 14th new LDV wine-infused shareable boards snacks will be available for purchase to enjoy with your wine.

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Fans of cannoli and other Sicilian inspired desserts can now get them at the Chandler, Phoenix and Peoria locations. Flavors such as cinnamon and pumpkin spice can be found in the four new treats.

  • Pumpkin Spice Cannoli – Sweet ricotta cream with pumpkin puree and pumpkin spice
  • Pumpkin Mousse Cake – Pumpkin Spice cake topped with pumpkin cream cheese mousse, caramel cremeux center
  • Chocolate Hazelnut Cake – Chocolate buttermilk cake topped with chocolate hazelnut mousse, feuilletine Nutella crunch and caramel cremeux center
  • Chocolate Caramel Tart – Chocolate tart shell filled with caramelized white chocolate cremeux and dark chocolate whipped cremeux

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Dine under the stars in the orchard at Agritopia Farm in Gilbert on Friday, November 8th at 5 p.m. as they partner to raise money for the Arizona Urban Agriculture Foundation. Chef Tom and his culinary team are preparing a menu that uses locally sourced and grown ingredients for the multi-course dinner that never disappoints. The 4-hour dinner experience is $150 per person and the menu and reservations can be seen and made here.

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After a little remodel, repairs and restocking of wine the Old Town Scottsdale tasting room is now open.

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L.A.’s iconic Randy’s Donuts continues its expansion with its third Phoenix area location on Thursday, October 10th in Gilbert. When the doors open at 6 a.m., as they do daily, the first 100 people in line will get a free glazed donut and all visiting that day can enter to win free donuts for a year with the winner announced on Monday, October 14th.

 “It’s been very exciting to come into the Arizona market,” said Brian Padilla, local managing partner. “People know Randy’s Donuts from our appearances in movies and television shows and many Arizonans are familiar with the brand from their travels to Southern California. We’re honored to be a part of the company’s 70+ year legacy.” Padilla and partners Richard Suzuki and Carlos Munoz have plans to open multiple franchised locations in Arizona, New Mexico & El Paso, Texas.

Randy’s Donuts was founded in 1962 and is known for its giant 32-foot donut on the rooftop of its original location in Inglewood. For over 70 years Randy’s has been making over 60 varieties of donuts by hand in classic, deluxe, fancy and premium donuts using proprietary ingredients that make the donuts fluffier. What goes better with a donut, than a cup of coffee and Randy’s has their own blend, Randy’s Roast, roasted just for their coffee blends, espresso and cold brew. Also, on the menu are boba drinks, breakfast sandwiches, frappes and creamy real ice cream milkshakes.

The Gilbert location of Randy’s Donuts is at 4935. S. Val Vista Dr. and features a drive thru. For more information visit their website.