Heritage Kitchen + Cocktails, a modern American restaurant with coastal Mediterranean influences is set to open this summer at 10121 E. Bell Road, Unit 150.
The restaurant is founded by …
You must be a member to read this story.
Join our family of readers for as little as $5 per month and support local, unbiased journalism.
Current print subscribers can create a free account by clicking here
Otherwise, follow the link below to join.
To Our Valued Readers –
Visitors to our website will be limited to five stories per month unless they opt to subscribe. The five stories do not include our exclusive content written by our journalists.
For $6.99, less than 20 cents a day, digital subscribers will receive unlimited access to YourValley.net, including exclusive content from our newsroom and access to our Daily Independent e-edition.
Our commitment to balanced, fair reporting and local coverage provides insight and perspective not found anywhere else.
Your financial commitment will help to preserve the kind of honest journalism produced by our reporters and editors. We trust you agree that independent journalism is an essential component of our democracy. Please click here to subscribe.
Need to set up your free e-Newspaper all-access account? click here.
Non-subscribers
Click here to see your options for becoming a subscriber.
Register to comment
Click here create a free account for posting comments.
Note that free accounts do not include access to premium content on this site.
I am anchor
OPENINGS
New dining concept to open in north Scottsdale
(Courtesy Heritage Kitchen + Cocktails)
Heritage Kitchen + Cocktails is scheduled to open in north Scottsdale this summer.
Posted
Heritage Kitchen + Cocktails, a modern American restaurant with coastal Mediterranean influences is set to open this summer at 10121 E. Bell Road, Unit 150.
The restaurant is founded by restaurateur Eric J. Greenwald, executive chef Christopher Brugman, and owner and investor Mark Goldberg, according to a press release.
Brugman, has been featured in Food & Wine Magazine and has appeared on James Beard Taste America and was a finalist on the Food Network’s Chopped. He brings more than 15 years of experience to the restaurant.
The menu will feature curated dishes using seafood, meats and locally sourced, seasonal produce. The restaurant will feature fresh pasta, artisan pizzas and shareable plates. Each dish will use spices and ingredients inspired by the coastal kitchens of southern Italy and Spain.
Familiar comfort foods are elevated for a globally inspired dining experience that excites the palate.
