For the first time in two decades, there’s a new restaurant on the northwest corner of Roosevelt and Second streets.
Industry Standard, which officially opens Tuesday, replaces the Roosevelt Row stalwart Carly’s Bistro. Carla Wade Logan and John Logan hand-picked the group that would inherit the space last spring before shuttering their 19-year-old restaurant on May 3.
Now, Mike Cheathem, an operating partner of Old Town Scottsdale spot Scapegoat Beer & Wine, DashTrack founder Jordan Hudgens and longtime hospitality pro Mike Bodow are seeing their vision come to life.
“We’ve put in a ton of time making sure what we were doing was right for the community,” Bodow says, noting they want to be a go-to spot for neighbors and hospitality professionals alike.
To do so, the trio of business partners has tapped chef Edward Mclachlan to build out a shareable food menu and longtime Valley slinger Keifer Gilbert to craft Industry Standard’s cocktails.
Mclachlan comes to Phoenix from Chicago, where he worked in kitchens including The Girl & The Goat, a globally-inspired eatery from celebrity chef, restaurateur and TV personality Stephanie Izard.
“We’re not trying to reinvite the wheel,” Bodow says. “We’re just creating some absolute(ly) delicious dishes.”
Gilbert, who has crafted drinks at some of Phoenix’s most popular and prestigious bars, including UnderTow and Bitter & Twisted Cocktail Parlour, was given “free rein” in developing Industry Standard’s drinks menu, Bodow says.
“We put in our two cents and let (Keifer) cook,” he adds.
Among those sips are Short Comings, which is comprised of vodka, amaro, watermelon, ginger beer and lemon, and the tropical Beautiful and Nice, made with rum, coconut, ube, lime and pineapple. Gilbert also crafted a carrot-infused cocktail for Hudgens, inspired by one of his favorite cocktails. Ole Swindler is a gin drink with carrot, grapefruit, cinnamon, coconut and lime.
Cheathem curated the wine list, which he describes as internationally driven and eclectic. He aims to highlight lesser-known varietals, such as assyrtiko, a Greek white made from grapes raised in the volcanic ash-rich soils of Santorini and other Grecian isles. In addition to wines by the glass, the bar will have a selection of bottles available, along with a variety of locally made beers.
“We want to make sure we always have affordable stuff for people in the neighborhood,” Cheathem says.
That means $6 Jameson, Fernet-Branca and Amaro Montenegro, along with $4 Miller High Life and Asahi.
“As industry people, we just know when we go out with our friends who also work at bars, restaurants and hotels, that’s what we drink,” Bodow says.
On Mondays, the restaurant will offer a special “family meal” to guests. Based on the meal that many chefs make for a restaurant’s staff before service begins, Bodow says the offering will rotate weekly, be priced around $10-15 and announced on Industry Standard’s social media.
“It’s going to be the kind of thing where you can come in, it’s a flat price, you can get your dinner and you don’t have to think about anything else,” Bodow says, noting that the offering could range from a seafood boil or meatball sliders to a zesty flatbread or vegetarian lasagna.
The team has refreshed the space inside and out. The once-red exterior is now a creamy white. Artist Lalo Cota is creating a new mural on the east side of the building that will feature the late chef and raconteur Anthony Bourdain sporting a Phoenix Suns jersey.
The Industry Standard team plans to work with Cota and other creatives to bring art into the dining area. During a recent visit, the former pass window from the kitchen was being turned into a shadowbox filled with vintage bottles and cans.
Meanwhile, the bar has been updated with arched, emerald-green shelves to hold bottles and glassware. The interiors have a warm, industrial feel, with matte brass accents, moody grey wallpaper, leather chairs and tables made from local ash, olive and sycamore.
Although Industry Standard may look a bit different, the team says they hope to carry on the legacy of Carly’s Bistro.
“This neighborhood is all about accessibility, this neighborhood is all about coming together, community,” Bodow says. “That’s what (the Logans) did for 20 years and that’s what we’re going to be doing here.”
128 E. Roosevelt St.
Industry Standard, which officially opens Tuesday, replaces the Roosevelt Row stalwart Carly’s Bistro. Carla Wade Logan and John Logan hand-picked the group that would inherit the space last spring before shuttering their 19-year-old restaurant on May 3.
Now, Mike Cheathem, an operating partner of Old Town Scottsdale spot Scapegoat Beer & Wine, DashTrack founder Jordan Hudgens and longtime hospitality pro Mike Bodow are seeing their vision come to life.
“We’ve put in a ton of time making sure what we were doing was right for the community,” Bodow says, noting they want to be a go-to spot for neighbors and hospitality professionals alike.
To do so, the trio of business partners has tapped chef Edward Mclachlan to build out a shareable food menu and longtime Valley slinger Keifer Gilbert to craft Industry Standard’s cocktails.
Mclachlan comes to Phoenix from Chicago, where he worked in kitchens including The Girl & The Goat, a globally-inspired eatery from celebrity chef, restaurateur and TV personality Stephanie Izard.
Industry Standard serves shareable plates and craft cocktails
Industry Standard’s menu will globetrot a bit, too, touching on memories and roots from Cheathem, Bodow and Mclachlan stretching from Southern California to Africa. There's pappardelle pasta with lamb shoulder and harissa alongside street corn. Other dishes include a vegetarian jerk jackfruit sandwich and crispy pork belly served with potlikker greens, cornbread and honey butter.“We’re not trying to reinvite the wheel,” Bodow says. “We’re just creating some absolute(ly) delicious dishes.”
Gilbert, who has crafted drinks at some of Phoenix’s most popular and prestigious bars, including UnderTow and Bitter & Twisted Cocktail Parlour, was given “free rein” in developing Industry Standard’s drinks menu, Bodow says.
“We put in our two cents and let (Keifer) cook,” he adds.
Among those sips are Short Comings, which is comprised of vodka, amaro, watermelon, ginger beer and lemon, and the tropical Beautiful and Nice, made with rum, coconut, ube, lime and pineapple. Gilbert also crafted a carrot-infused cocktail for Hudgens, inspired by one of his favorite cocktails. Ole Swindler is a gin drink with carrot, grapefruit, cinnamon, coconut and lime.
Cheathem curated the wine list, which he describes as internationally driven and eclectic. He aims to highlight lesser-known varietals, such as assyrtiko, a Greek white made from grapes raised in the volcanic ash-rich soils of Santorini and other Grecian isles. In addition to wines by the glass, the bar will have a selection of bottles available, along with a variety of locally made beers.
The Industry Standard team has refreshed the former Carly's Bistro space inside and out, including tapping artist Lalo Cota to update a mural on the east side of the building, which was still in the works on Dec. 31.
Sara Crocker
Affordable menu aimed at industry pros, neighbors alike
The team is most excited to share their “Industry Standard” menu selections with diners. These are options that, although made with industry folks in mind, are available to all.“We want to make sure we always have affordable stuff for people in the neighborhood,” Cheathem says.
That means $6 Jameson, Fernet-Branca and Amaro Montenegro, along with $4 Miller High Life and Asahi.
“As industry people, we just know when we go out with our friends who also work at bars, restaurants and hotels, that’s what we drink,” Bodow says.
On Mondays, the restaurant will offer a special “family meal” to guests. Based on the meal that many chefs make for a restaurant’s staff before service begins, Bodow says the offering will rotate weekly, be priced around $10-15 and announced on Industry Standard’s social media.
“It’s going to be the kind of thing where you can come in, it’s a flat price, you can get your dinner and you don’t have to think about anything else,” Bodow says, noting that the offering could range from a seafood boil or meatball sliders to a zesty flatbread or vegetarian lasagna.
The team has refreshed the space inside and out. The once-red exterior is now a creamy white. Artist Lalo Cota is creating a new mural on the east side of the building that will feature the late chef and raconteur Anthony Bourdain sporting a Phoenix Suns jersey.
The Industry Standard team plans to work with Cota and other creatives to bring art into the dining area. During a recent visit, the former pass window from the kitchen was being turned into a shadowbox filled with vintage bottles and cans.
Meanwhile, the bar has been updated with arched, emerald-green shelves to hold bottles and glassware. The interiors have a warm, industrial feel, with matte brass accents, moody grey wallpaper, leather chairs and tables made from local ash, olive and sycamore.
Although Industry Standard may look a bit different, the team says they hope to carry on the legacy of Carly’s Bistro.
“This neighborhood is all about accessibility, this neighborhood is all about coming together, community,” Bodow says. “That’s what (the Logans) did for 20 years and that’s what we’re going to be doing here.”
Industry Standard
Opens Tuesday128 E. Roosevelt St.
