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An historic 1929 mansion in South Phoenix is about to get a new life as a restaurant.
Lunch offerings include an artisan cheese board, sandwiches like smoked brisket with a side of polenta fries, and salads, from grilled romaine to beet and goat cheese. For dinner, there's all of that and more -- white wine-steamed mussels with cherry tomatoes and shallots, jumbo shrimp and grits with bacon, creamy carrots, and sweet corn-serrano sauce, handmade pappardelle with local sausage, and grass-fed shortribs braised in veal stock.
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.
