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6 Degrees, Wide-Ranging Gastropub, Now Open in Scottsdale

The interior of 6 Degrees, a new gastropub in Scottsdale
The interior of 6 Degrees, a new gastropub in Scottsdale Courtesy of Rachel Hale
A 320-seat gastropub serving wide-ranging eats, 6 Degrees, recently opened in Scottsdale's Gainey Village. The chef, Jose Morales, is a longtime veteran of the Chicago dining scene. Morales recently cooked in the Mid America Club, a reputed restaurant on the 80th floor of the Windy City's Aon Center.

Morales draws from a number of different culinary traditions: Chicagoan, Southwestern, Cajun, and European just to name a few. He channels Japan for a small plate of Yakitori chicken glazed with miso. He taps into the Italian tradition for a bruschetta with tomatoes, peaches, and plums. And he elevates some American staples, such as the cheeseburger, ante upped by heirloom tomato and bacon jam.

Almost half of the restaurant's seats are outside, where firepits burn. On Sundays, football plays across TVs during brunch (offered only on Sundays) and after. Some 140 of the restaurant's seats are al fresco, and the other 180 are spread through a modern dining room that has a chandelier made of wine glasses and a 20-foot-wide wall tagged with a pyrotechnic mural freestyled in 70 minutes by graffiti artists in from Los Angeles.

Morales's menu is divided into small plates and large. The interesting fusion of different cuisines makes for a good-looking menu. The restaurant's name head-nods to the six-degrees of separation theory, that any one thing is related to any other within six steps.

Morale's far-reaching style may put that to the test.


6 Degrees; 8989 North Scottsdale Road, #608, Scottsdale
480-912-6774
Monday to Saturday 11 a.m. to 11 p.m.
Sunday 9 a.m. to 9 p.m.
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Chris Malloy, former food editor and current food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes reviews but also narrative stories on the food world's margins.
Contact: Chris Malloy