Maggiore is also Sicilian. His father, Tomaso Maggiore (of the Tomaso’s restaurants), comes from Bagheria, a town near Palermo on the north coast of Sicily. Sicilian cuisine combines Italian, Spanish, Greek, Arabic, and African flavors. It’s not common in the Valley’s restaurants, or the country's. What Maggiore aims to do at The Sicilian Butcher is combine Italian food, Sicilian food, and his calculated bigger-is-better approach to how food can look good (and be digitally shareable) in 2017.
You start by picking the meatball you want. You then select one of nine sauces from a roster that contains the likes of vodka sauce, carbonara, and Sicilian almond pesto. Finally you select a “bottom” to come under your meatballs: fresh pasta, risotto, gnocchi, salad, or bread (for a meatball sandwich).
Pasta is made in-house using an Arcobaleno extruder. In the southern Italian style, Maggiore makes his pasta dough from semolina flour, water, and skips the egg. Fitting his cutting-edge visual aesthetic, he doesn’t mess around with unsexy pasta shapes, offering spaghetti alla chitarra (square spaghetti), mafaldine (ribbons), and paccheri (huge tubes).
Various boards make up a considerable portion of the menu. One features Sicilian street foods like panelle (fried chickpea flour) and fried cuttlefish. The weapon-like 5-foot appetizer board has some of these offerings plus meats, cheeses, pickles, jams, and just about every kind of picking you could imagine.
Doors open at 3 p.m. this afternoon. The first 150 folks in line will score a free meatball.
The Sicilian Butcher. 15530 North Tatum Boulevard, #160, Scottsdale. 602-775-5140
Monday through Friday 11 a.m. to 10 p.m.; Saturday and Sunday 11 a.m. to 11 p.m.
*Note: Opens at 3 p.m. until December 8, when lunch hours begin