4

Crab & Mermaid Fish Shop to Open in Old Town Scottsdale Next Month

^
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.

Old Town Scottsdale is getting a new spot for lobster rolls, crab cakes, and cocktails next month. The restaurant, Crab & Mermaid, comes from Square One Concepts (the same folks behind Cold Beers & Cheeseburgers and Wasted Grain), and is expected to open on Saturday, March 19

Seafood lovers can look forward to a menu that includes everything from regional clam chowder, po’ boys, and shrimp boils to fresh fish, Baja-style tacos, and a raw bar.

The restaurant will be located at 4218 North Scottsdale Road, in the space formerly occupied by Limelight Dipping Bar & Grill. The 3,000-square-foot seashore-themed venue also will offer a 940-square-foot patio with a full bar. 

Chef Isaac Carter will head up the kitchen after working for 12 years with restaurateur Todd English. Carter worked for English at the original Olives restaurant in Charlestown, Massachusetts, then went on to oversee Olives at the Bellagio in Las Vegas. He opened Eva Longoria’s Las Vegas Beso restaurant and Todd English’s Pub at Crystals at CityCenter, and has spent the past four years as the executive chef of Bull Run Restaurant in Shirley, Massachusetts. 

On the drinks side, look forward to creations from a familiar name: Richie Moe. The well-known local mixologist has recently joined the Square One team and will be working on the Crab & Mermaid menu. 

Square One also has another Old Town Scottsdale restaurant in the works called Bourbon & Bones Chophouse & Bar, which will be coming soon.

Crab & Mermaid will be open for lunch and dinner seven days a week and will offer happy hour Monday through Friday from 3 to 6 p.m. For more information, check the Crab & Mermaid website. 

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.