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Brandon Crouser has left the restaurant to take the executive chef position at Avalon, in South Scottsdale. He started the new gig a week ago.
Before opening Crudo, Crouser (pictured at left) was the chef at creative BYOB Atlas Bistro, and says he’s already changed the menu at Avalon to reflect the kind of fare he used to serve there.
Lunch offerings are like that of “an upscale AZ88,” he says, with burgers, sandwiches, salads featuring Maya’s and Seacat Gardens produce, and a few entrees. At dinner, Crouser’s doing “classic bistro food, with world flair.”
Meanwhile, Campbell — who says Crouser’s departure was amicable — has no plans to change things up at Crudo, where he serves inventive raw seafood dishes, handmade pastas, and more.
