4

More on Vatra/Kitchen 56 Changes

^
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.

Bill DeGroot, the industry pro who was brought in to help revamp Arcadia's Vatra Grillhouse this past fall, confirms that he's still in the picture as a consultant for the new Kitchen 56, and that chef Peter DeRuvo has indeed left the picture for "a bigger opportunity" that hasn't yet gone public. DeRuvo's last day was New Year's Eve.


(As I mentioned yesterday, the unconfirmed word on the street is that DeRuvo will fill Claudio Urciuoli's post at Prado.)

DeGroot tells me that he decided to shutter the restaurant and actively search for a new chef. 

"I'm testing out four great candidates right now," he says, predicting that he'll name DeRuvo's replacement in the next week or so.

The restaurant's ownership remains the same, but otherwise, they're "almost working with a clean slate," DeGroot adds. He's also bringing on an "awesome" new GM.

Vatra Grillhouse got negative feedback from the get-go, both for poor service and terrible food quality. DeGroot promises that the upcoming changes -- a whole new staff and new menu -- will make Kitchen 56 "play well to the neighborhood."


Considering that the kitchen has a wood-fired grill, grilled foods and pizza will still be a focus of the comfort food menu, but whomever gets the chef gig will have "a lot of leeway" in shaping the concept. Entrees will primarily be priced under $20.

The beverage program will feature handcrafted cocktails that use fresh ingredients but "aren't too highbrow," DeGroot explains, and the wine list -- a mix of American brand and boutique labels -- will be aggressively priced. 

Meanwhile, the restaurant's interior will get a tweaking and softening in time for an early February opening.

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.