Cycle Announces Final Line Up With Chefs Payton Curry, Josh Hebert, Cullen Campbell, and Joel LaTondress

Cycle Announces Final Line Up With Chefs Payton Curry, Josh Hebert, Cullen Campbell, and Joel LaTondress
Cycle

Oh my, is it here already?

Cycle, the pop-up venue hidden inside the Lexington Hotel in downtown Phoenix, will shut its doors on August 27th, when the restaurant and hotel will transform itself into a boutique, arts-driven hotel and restaurant concept opening in 2012.

But this pop-up powerhouse ain't goin' quietly. Local faves and Valley big-name chefs Payton Curry, Josh Hebert, Cullen Campbell, and Joel LaTondress have been scheduled to give this expiring culinary venue a proper send off.

Decisions, decisions, decisions. Get the remaining Cycle schedule, menus, and details after the jump.

Friday and Saturday, July 29 and 30 "Payton's Plates" - Chef Payton Curry 5-course, prix-fixe $45 (cocktails charged separately) Menu to be announced closer to event. Make reservations here.

After a successful pop-up run at Welcome Diner, Curry's at Cycle with mixologist Travis Nass of Scottsdale's Rancho Pinot to serve up fresh veggies and seafood including a couple of take-home goodies like cured meats and homemade pies courtesy of his wife Shantal.

You'll want to jump on reservations for this one -- methinks it'll sell out.

Friday and Saturday, August 5 and 6 "POSH Noodles & Noshes" - Josh Hebert Make reservations here.

Chef Josh Hubert temporarily leaves POSH in Scottsdale (home to his late night ramen!) to serve up yummy Japanese street food.

Appetizers: $ 7 Duck Gyoza w/ Ponzu $7 Homemade Tofu w/ Ginger, Scallion, Cherry Blossom $10 Okonomiyaki $10 Tako Yaki

Ramen Dishes: $12 Miso Ramen w/ Pork $12 Goma Ramen w/ Pork $12 Shittake Mushroom Ramen

Dessert: Green Tea Pot de Crème

*menu subject to change based on finest ingredients available

Friday and Saturday, August 12 and 13 "Summer Cookout" - Joel LaTondress of Hotdish 6-7-course, prix-fixe $45

Citizen dining critic and co-owner of Community Supported Provisions (CSP), Joel TaTondress, makes his Phoenix debut after a successful pop-up in Tucson in May.

Bar Snacks: "Jalepeño popper" - pepper, ricotta, agave syrup (2 for $4) Tater tot poutine - homemade tater tot, veal gravy, cheese curd, parsley oil ($6)

Prix-Fixe Menu (6-7 courses, $45): Watermelon gazpacho, saba, mint Homemade potato chips, "onion dip" Sweet corn ravioli, basil beurre blanc, chili J.D.'s freshwater walleye, spicy remoulaude, avocado fries Grilled flat iron steak, roasted summer veg Strawberry-rhubarb crisp, vanilla ice cream

*menu subject to change based on finest ingredients available

Friday and Saturday, August 19 and 20 "Pazzo" - Upscale diner eats by Chef Cullen Campbell (prices to come)

When I last spoke with award-winning chef Cullen Campbell of Crudo, he was just starting to put together ideas for this pop-up idea of classic diner food turned on its ass. Appropriately named "Pazzo,"crazy in Italian, this should be a most-interesting event.

Belgian waffle, peaches, foie butter & maple syrup Moons over my mortty, mortadella mousse, local egg, tillamook & sourdough AZ sundried chop salad, tomatoes, raisins, arugala & fried avocado Proscuitto, grits, egg & truffle Smoked pork collar, hashbrowns & hollandaise Breakfastwhich, hawaiian bread pudding, maple aioli, prosciutto & egg Tuna tartare, soft boiled egg & fried bacon

*menu subject to change based on finest ingredients available

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