Arboleda brings Mediterranean flavor to the Scottsdale Quarter

Local restaurant opens first Arizona location

A new Mediterranean restaurant, arboleda, by restaurateurs Björn Kock and brothers Mitchell and Steven Rosenthal has opened its first Arizona location in Scottsdale Quarter.

“We are excited to bring arboleda to the community. Our goal is to serve fresh, product-focused food and new experiences to our diners,” said Mitchell Rosenthal. “While Mediterranean coastal flavors are the foundation at arboleda, the menu borrows from an array of flavor profiles making each bite an unexpected and delightful surprise.”

The menu nods to traditional dishes of the Mediterranean where dining is a way of life, according to a press release. The concept incorporates locally and globally sourced ingredients while adding a modern twist. A few of the menu items guests can expect to find include a whipped foie gras cone, charred Portuguese octopus, butternut squash ravioli and the 32-ounce Flannery 28-day aged ribeye “el Jorge.”

Diners will also see some potentially unfamiliar dishes like a red royal shrimp dish called gambas píl píl or iberico pork “pluma,” a dish made using the end loin on the Iberico pig, which many consider the wagyu of pork. Familiar or not, each dish is made with ingredients sourced from Arizona farms and producers, the press release stated.

The cocktail menu includes refreshing specialty drinks including Sueño made with Niepoort’s White Port, Malfy Rosa Gin, Juniper Berries, and Fever Tree Mediterranean Tonic. Other standout cocktails include Palomita Latina, Up-Beet and Sure Thing. The wine list reportedly correlates with the culinary offerings. It features wines from all around the Mediterranean as well as South America and California.

The space was designed by Mark Zeff who felt that it was important to have an organic open concept that carries an elegant charm and warmth, the press release stated. Guests will enjoy floor-to-ceiling windows that open to the patio, a deep gray barrel-vaulted ceiling, and a 14-foot olive tree as a centerpiece.

“Arboleta means grove of trees in Spanish,” said Kock. “We wanted the space to have that organic feel and sense of space; playful but beautifully refined. We want people to be engrossed in the whole experience, not just what is on their plate.”

Bjorn, Mitch & Steven have spent over 30 years building their knowledge of the restaurant industry including cooking, managing, training programs, and food sourcing. Evan Gotanda, executive chef at arboleda, has previously worked with the trio for eight years, adding to his culinary pedigree of working with other talented chefs and restaurants, including Ludo Lefebvre at Bastide, the Patina Group and Celestino Drago Restaurant Group.

arboleda also offers happy hour Monday-Friday from 3-5 p.m. which includes cocktails, beer, wine, and small bites at discounted prices. The restaurant will offer brunch on Saturdays and Sundays from 11 a.m.- 3 p.m. starting April 8. Lunch service is set to begin in mid-April.

For information visit www.arboledaaz.com.