Audio By Carbonatix
Keep Phoenix New Times Free
We’re aiming to raise $10,000 by April 26. Your support ensures New Times can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print.
Last month, I reported that Cask 63 American Eatery & Wine Bar, a lunch and dinner concept from partners Jerry Tingle, formerly a general manager at Eddie V’s Prime Seafood restaurants and Wildfish Seafood, and chef Brian Feirstein, ex-executive chef for Eddie V’s and The Capital Grille, would debut in the old Bloom location in January.
Looks as if the opening is right on schedule. In fact, it’s today.
The 6,500 square foot post-Bloom space has been updated to include new bar and lobby areas and extended outdoor seating. Feirstein’s menu of new American cuisine with seasonally changing offerings will include dishes like the a cornmeal oyster po-boy, goat cheese tortelli, and New York strip pepper steak.
“It takes 31-and-a-half gallons of wine to fill a cask, which is a generous amount that invites sharing,” says Tingle on how the name Cask 63 came to be. “So we multiplied that number by two – a toast to us, two business partners who share the same vision.”
