Hash Kitchen Creative Breakfast & Bar
Highline Living Hash Kitchen Creative Breakfast & Bar written by David M . Brown photos by Debby Wolvos
Brunch never ends at the Valley ’ s Hash Kitchen Creative Breakfast & Bar restaurants .
At both high-vibe Scottsdale locations , you can also enjoy breakfast for dinner or dinner for breakfast until 3 p . m . daily . The first meal of the day is served every day and throughout the day , including most holidays .
Both venues are well-blogged destinations for hashes , morning cocktails , the DIY Bloody Mary Bar and other signature dishes such as Herb Fried Chicken and Waffles , Coconut and Almond Encrusted French Toast and the Chilaquiles .
Husband and wife restaurateurs Joey and Cristina Maggiore also serve lunch and dinner at Hash Kitchen at the Shops at Gainey Village , 8777 North Scottsdale Road , which they opened in August 2015 . The second location , at the Scottsdale Horizon Center in north Scottsdale , 14838 N . Frank Lloyd Wright Boulevard , they opened in November 2016 .
What ’ s in a name ? “ I wanted to do something memorable and easy to roll off the tongue ,” Joey says . “ Hashes really became the staple of the entire restaurant , and you can make a hash out of pretty much anything ; that ’ s what makes it so fun . So why not tell it like it is ? Hash Kitchen !”
The restaurants are products of Scottsdale-based Maggiore Culinary Concepts , co-owned by Phoenix culinary pioneer , Tomaso Maggiore , Joey ’ s dad , who began Tomaso ’ s Italian Restaurant on the Camelback Corridor back in 1977 .
The Maggiore Group also includes Tomaso ’ s Italian Restaurant , Tomaso ’ s When in Rome , Tommy V ’ s and The Sicilian Butcher . Hash Kitchens in Chandler and Arcadia will open soon .
“ We wanted to create a concept where customers could dine and experience re-imagined breakfast dishes in a casual yet lively atmosphere ,” says Joey , who oversees the food and beverage direction as executive chef , with Cristina heading operations .
“ Cristina and I really balance each other out quite well . I am more of the creative visionary who aims to make ideas a reality , and she is definitely our logistics and numbers person ,” he adds . “ The restaurant business is in our blood ,” he says .
“ Me ? You ’ ll never find me in one spot for too long . I ’ m always dreaming up the next restaurant concept , unique cocktail or menu item that keeps people wondering , what could possibly be next ?”
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