4

Chef Andrea Volpi Heads Up New Local Bistro

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Andrea Volpi, the Milan-born chef who impressed the Valley with his Italian cuisine at La Locanda in the '90s, and later succeeded Claudio Urciuoli at Taggia, will be heading up the kitchen at Local Bistro, a new European eatery set to open in early November.

Restaurant owner German Osio, who was a partner in three restaurants in Texas, where he met Volpi, says Volpi's menu will showcase classic dishes from Italy, France, and Spain in an "energetic, social, upbeat" atmosphere. He's currently in the process of renovating the former Eddie Chan's space at Thompson Peak and Hayden in North Scottsdale.

Look for starters like fried calamari with smoked pimenton aioli; grilled crostini topped with burricotta, tomato, basil oil, roasted peppers, and sea salt; and something called "drunk bread" that sounds delicious (crusty bread soaked in white wine, with melted gruyere). Fifteen pastas include a "ravioli of the moment," seafood linguini with lobster brandy cream sauce, and shrimp fideua (a Spanish dish similar to paella that uses vermicelli instead of rice). There will also be wood-fired Neapolitan pizzas, and entrees such as bouillabaise, New York steak au poivre, Berkshire pork chop with pineapple port reduction, and salmon en papillote.

On the weekend brunch menu, I'm eyeing scramble eggs with prosciutto cotto and Fontina.

Osio says he wants to keep prices accessible; pizzas and pastas will run $10 to $14, and entress that top out around $26.

There will also be a "farm to bar" menu, with cocktails that show off fresh, seasonal ingredients, as well as 60 to 75 wines between $25 and $35 a bottle.

Local bistro will be open for lunch, dinner, and weekend brunch at 20581 N. Hayden Blvd. in Scottsdale.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.