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What’s chef Matt McLinn been up to lately?
Among other things, the former Methode Bistro owner has been working as the menu consultant for Dos Diablos Fine Mexican Food, a new upscale Southwestern restaurant that takes over the former Mancuso’s space at the Summit Shopping Center in north Scottsdale (32427 N. Scottsdale Rd.). Mark Betsko (Canal and Trader Vic’s) is the chef, and Ray Marrero (El Encanto) is the sous chef.
Dos Diablos is the first restaurant for co-owners David Stone, Patrick Melson, and Carlton Cull, who hired DPA Architects (designers of such spots as Roaring Fork and Eddie V’s) to completely revamp the space. They’re aiming to open September 4.
Along with Southwestern dishes such as fresh guacamole with lime and pumpkin seeds, and double-cut pork chop “barbacoa” with watercress, almonds, and a vegetable skewer, there will also be seafood, wood-fired pizzas, and hickory-grilled prime Angus steaks.
