Chef Christopher Collins, the guy behind Grassroots Kitchen in Scottsdale and Tempe and son of Wally Collins of Wally's American Pub 'n Grille, will add a new restaurant to the family collection next month. The new spot, called Twisted Root Parlor + Bar, will be located at 8220 N. Hayden Road in Scottsdale, taking over the space formerly occupied by Scottsdale Station.
Compared to the other spots in the Common Ground Culinary arsenal (that's the restaurant development company Collins started that includes Grassroots and Wally's), this new spot aims to be cooler, younger, and more casual. Look for community tables, handmade cocktails, and affordable American fare.
See also: Tri-Tip Sandwich from Grassroots Kitchen and Tap: Taste the Most Underrated Steak in Town
Twisted Root's menu will offer a modern take on American classic food with shareable dishes such as $9 pepper-glazed goat cheese, served gratin style with spicy tomato jam, peppadew peppers and buttermilk crackers or the $11 Twisted oysters, which are broiled and paired with creamed spinach and béarnaise sauce.
For entrees, there will be five different sandwiches -- including the Topher's tri tip, of which we are already fans -- and five types of stone oven flatbreads. A selection of nine entrees will include dishes such as $18 airline chicken and proscuitto with skin-on breast, Borsin cheese, basil, jus redux, and glazed baby carrots.
The restaurant will have happy hour from 3 to 6 p.m. daily and will serve both cocktails and craft beer.
The space, which has turned over several times over the last two years, is now designed to be stylish, industrial, and colorful. Look for three community tables, stained concrete floors, and a massive vintage Hobart mixer. The restaurant also features a large patio, complete with a fireplace and lounge seating.
As of right now, Twisted Root expects to open on Sunday, March 1. For more information check the Twisted Root website and Facebook.
