It's been months in the making -- surely more months than chef Wade Moises originally planned on when he and business partner/sous chef Nicholas Gentry left their gigs at Sassi, the swanky north Scottsdale fine dining spot, last June. But after finally getting the green light from the city last week, Moises quietly opened PastaBar, his downtown Phoenix restaurant, over the weekend. Friends and family were in on it; now Moises is opening his doors to the public.
"Quietly" is the key wor
Many restaurants that use local produce love to brag about the fact, plastering the words all over their menus, windows, and Web sites. But you won't see Wade Moises use hip buzzwords like organic and locally-grown on his menu.What he does say is that creating dishes from local foods should be the rule, not the exception. As Moises sees it, it shouldn't be a big deal for a restaurant to buy ingredients locally. In Italy, Moises says, regions and towns will have their own special dishes made with
