One thing that'll stand out with the Phoenix location, however, will be the addition of breakfast service.
Latin culture has been an inspiration in Zweiban's career since the '90s, when he spent the better part of the decade living in Miami and working for chef Norman Van Aken. He later introduced Chicago diners to Nuevo Latino cuisine with Nacional 27 before leaving to open Province.
Province received three out of four stars from the Chicago Tribune. Critic Phil Vettel wrote that Zweiban "cooks with verve, joyfully melding American, Latin American and Spanish influences."
"Skillful slow-cooking marks the best of Zweiban's main courses," he added. "His fall-apart lamb is braised for 10 hours, then plated with a stuffing of corn bread , eggplant and house-made chorizo; it's the chorizo, and the just-assertive-enough accent it provides, that makes this dish."
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.