Over the past two years, chef Matt McLinn has done menu consulting and worked at a couple of resort restaurants, Pointe in Tyme at Pointe Hilton Tapatio Cliffs, and BLT Steak at Camelback Inn, but he hasn't been nearly as high profile as when he was chef-proprietor of Scottdale's now-defunct Methode Bistro.
But now McLinn's back on the scene as executive chef at The Grind, a brand-new spot set to open near 40th Street and Camelback (3961 E. Camelback Rd.) in mid-February.
Two 1000-degree coal-fired ovens, claimed to be the only ones of their kind in the U.S., will be showcased in the restaurant's exhibition kitchen, set amid a 2,100-square-foot space.
The final menu isn't available yet, but all-American sandwiches and organic burgers ($7 to $17) will feature prominently, including the "All-Nighter" English muffin with house bacon, ham, cheddar, and fried egg; a roasted fish sandwich du jour with crispy peppers, roasted garlic, almonds, tapenade, and watercress; and the American Steak House burger with house bacon, beefsteak tomato, charred onions, and Grind steak sauce.
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There will also be organic salads and side dishes such as roasted sweet potato fritters, and roasted vegetables with herbs and olive oil. For dessert, look for chocolate bread pudding with bourbon creme anglaise, as well as doughnuts with sugar and salted butterscotch.
At the 40-foot-long zinc bar, lined with big-screen HDTVs, they'll be serving up wine, cocktails, craft beers and rootbeer on tap, and milkshakes.
The Grind will be open from 11 a.m. to 2 a.m. daily.