Chef Michael O'Dowd's Wicked Six Bar and Grill by MOD Opens in Fountain Hills

On the heels of opening North Scottsdale's Renegade by MOD in May, ex-Kai chef Michael O'Dowd and partners Ed Leclere and Don Misheff of Vivid Lifestyle Concepts have opened their second restaurant -- this one tucked into a golf club in Fountain Hills.

Called Wicked Six Bar and Grill by MOD (anyone notice a trend here?), O'Dowd's newest spot opened last week at SunRidge Canyon Golf Club, 13100 North SunRidge Drive in Fountain Hills.

"I have taken classic golf course fare and put my MOD twist on each and every bite," says O'Dowd.

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Like Renegade by MOD, O'Dowd's newest venture will feature live entertainment. Each Friday, starting at sundown, Wicked Six will feature a bagpipe performance from the 18th hole as well as local music by the fire pit.

In addition to the restaurant, O'Dowd will be in charge of the property's banquet and events program, the golf course's grab-and-go concept at the ninth hole, and the beverage carts.

The Wicked Six space includes a banquet kitchen, an outdoor kitchen with a pizza oven, and a wine room housing a special chef's table for private events and dinners.

Here's a look at the menu.

Breakfast:

Wicked Wavo Pork Chili, Fried Cage Free Egg, Crisp Corn Tortilla Dusted with Mole Spice & Twice Baked Beans, Accented with a Fire Roasted " Virgin" Bloody Mary Shot

"Backspin" Benedict Poached Cage Free Eggs, Shaved Cured Duck Pastrami, Toasted English Muffin with Membrillo and Hollandaise Fluff

Lunch:

Pulled Chicken Machaca Quesadilla with Green Chili Crema Comes with Roasted Green Fresno Chilies, Cilantro, Aged Balsamic Cippolini Onions, Oaxaca & Pepperjack Cheeses

Chicken "Muffaletta" on Foccacia Bun Marinated Chicken Breast, Mortadela, Spiced Ham, Provolone Cheese, Crow's Dairy Feta Cheese, Queen Creek Olive Tapenade Spread, Roasted Red Peppers & Arugula. Served With Duck Fat Coins

Dinner:

"Open Faced" Saffron Ravioli Fall Vegetable Beet Ratatouille, Purslane Weeds, Wild Mushrooms, Pearl Onions & Roasted Tomato Basil Soup

Pan Seared Diver Scallops & Sea of Cortez Shrimp Boursin Cheese Gnocchi, Braised Fennel, Oven Roasted Tomatoes, Piquillo Peppers, Fall Squash Ribbons, Chorizo & Basil Pesto

And there's more to come from O'Dowd. A third concept, Fork & Torque, a smokehouse-style restaurant housed inside a seven-acre, motorcycle-minded complex at Curry Road and McClintock Drive in Tempe, is in the works to open sometime in the first quarter of next year.

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