Chefs Cullen Campbell and Brandon Crouser Plan New Restaurant

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.

This afternoon, I finally got some time to catch up with chef Cullen Campbell in the wake of Fine's Cellar's recent closing, and he says he's really upset about it.

"It was pretty much the economy, and with the way things have going, the investors didn't want to put more money into it," he tells me.

But even before things really started to look grim, Campbell set his sights on opening his own restaurant, along with Atlas Bistro chef Brandon Crouser as a partner.

"I really enjoy working with him," says Campbell, who'd been on staff at Atlas several years ago.

Right now, they're tentatively calling the new spot Crudo -- no surprise, it will be a crudo bar (that is, serving Italian-style raw fish dishes), which Campbell thinks will be a welcome twist in an area saturated with sushi bars.

They'll also be featuring a mozzarella menu, with several kinds of homemade mozzarella and burrata, as well as homemade pastas and some comfort food-y braised dishes. To drink, they'll be featuring beer, wine, and a small menu of creative signature cocktails, including liquid nitrogen-infused cocktails ("like giant slushies").  

Although the location is still being finalized (Old Town Scottsdale and Arcadia are two current possibilities), Campbell envisions a space with an open kitchen, where he and Crouser will be able to interact with guests at Crudo's crudo bar.

I'll keep you posted on the timeline as things progress over the summer.  

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.