Chef Wade Moises Leaves PastaBAR
Moises opened the tiny Italian eatery a year and a half ago, after heading up Sassi in North Scottsdale (where Gentry was the sous chef), and working for Mario Batali's New York restaurants Babbo and Lupa, as well as the late, legendary Mary Elaine's at the Phoenician.
Since March, Moises has been running the Downtown Phoenix Market Cafe, which he says is more of a "consulting deal." He also has a new things in the works that are not finalized, so he's keeping mum on the details for now.
Gentry describes Moises' departure as amicable, and says the two chefs remain friends. He adds that he currently has no plans to change the menu or concept at PastaBAR, which focuses on handmade pastas.
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