SunUp Brewhouse Introduces New Chef, New Menu

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.

I've been a fan of SunUp Brewhouse since back in the days when it was still called Sonoran. The name change, a legal result of SunUp's burgeoning distribution, took place a year ago (wow -- time flies!), but the place is just as good of a hangout, with the same ownership and laid-back, friendly vibe.

As of the beginning of August, though, they've amped up their food offerings, thanks the hiring of new chef Christopher Vance. A graduate of Scottsdale's Le Cordon Bleu, Vance has worked in Seattle, and Greenwich, CT -- where he was really into seafood -- as well as Downtown Phoenix's own Wyndham Hotel. He also owned his own Chandler-based catering company.

"We're taking it up another level," says general manager Liz Blackburn. "It's the best thing to incorporate so much beer into the recipes."

Indeed, SunUp's new menu features a lot of beer-friendly pub grub where beer is one of the ingredients -- something you'll find at top in-house restaurants at microbreweries around the country.

Here, they have amber-battered calamari with spicy remoulade, Trooper IPA slow-roasted pulled pork, Armadillo Red-infused buffalo sloppy joe on brioche, amber-poached brats on toasted brioche with caramelized onions, Horizon Hefeweizen mussels, and more.

On a related note, this coming Sunday, August 22, marks the brewpub's 9th anniversary -- stop by for food specials, free hors d'oeuvres, extended happy hour, Patriot Pilsner on tap, an open cask of aged barleywine, and door prizes.

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.