New Restaurant Alert

Tilted Kilt Joins the CityScape Roster

The Tilted Kilt Pub & Eatery is the latest business to sign on with the CityScape project, joining 14 other eateries in the works.

This suburban chain with locations in Tempe, Mesa, Scottsdale, and Peoria will make the jump to Phoenix proper in the fall of 2010. The Tilted Kilt brings a Celtic flair to the CityScape offerings, and an eye-catching waitstaff to rival even the Hooters crew.

The Tilted Kilt will be preceded by two other booze-fueled restaurants scheduled to launch next month, Vitamin T and Rasputin Vodka Bar. Over Easy's chef Aaron May will focus on getting in that daily dose of Vitamin T in the form of tacos and tequila, while Rasputin Vodka Bar, headed by Jason Doyle, will be a new take on the Old World with crepes, caviar and what we assume will be lots (and lots) of Russian vodka. Two more watering holes, BrewPublic Craft House and LGO Public House, are set to open in October.

Crepes will also be featured at Le Crepe Nanou, a New Orleans eatery that is the second of three restaurants associated with Jason Doyle (the third being BrewPublic Craft House). Other cafe fare at CityScape will be available at Huey's 24/7 Diner (set for an October opening) and The Breakfast Club, which will add a bit of Old Town Scottsdale to Downtown Phoenix this fall.

Also in the works for a fall opening are Oakville Grocery, Silk Sushi, and Sam Fox's Chop House. Set to launch in early 2011 are Blu Burger Grille, a "gourmet hamburger experience," and Cherry on Top, a frozen yogurt shop.

Later this month, Lucky Strike Lanes and Five Guys Burgers and Fries will be the first eating establishments to launch in CityScape.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Erica O'Neil