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SOUTHBRIDGE TO UNVEIL ITS FIRST RESTAURANT IN MAY:
THE FOODBAR
Opening promises new meaning to Arizona’s traditional 5 "C's":
coffee, corks, conversation, canalside and cool
SouthBridge in the planning stage - Photo courtesy
Bridges Media
Scottsdale’s
long-awaited SouthBridge will unveil the first of Fred Unger’s three
planned restaurants in May. Located right off the city square, at
the very epicenter of this thriving lifestyle district, THE
FOODBAR will be an urban purveyor of food and drink with a
modern sensibility and a personality all its own--one that gives an
appealing twist to Arizona’s traditional 5 “C”s (copper, cattle,
climate, citrus, cotton) – coffee, corks and conversation,
enjoyed in a distinctively cool, canalside setting.
THE
FOODBAR is designed by one of the valley's most renowned architects,
Catherine Hayes of Hayes Architecture/Interiors, known for the
designs of LaGrande Orange, Delux, and Chelsea's Kitchen. Her
team's focus is tapping into the potential of building positive
community gathering places with exceptional food. "The opportunity
to design THE FOODBAR further continues our studio’s goals; create
environments that encourage connectedness within a community,
heighten the positive energy from each individual that interacts
within the environment, and develop thoughtful, imaginative design,"
says Hayes.
Every day, this philosophy will be carried out in the
preparation of food for breakfast, lunch and dinner. Grab-and-go
salads, soups, sandwiches, and daily specials will allow patrons to
choose what appeals to them, or have their meals swiftly packed to
go. Among the specialties will be homemade granola with seasonal
fresh fruits, pressed Cuban sandwiches, soups and salads,
spit-roasted organic meats, and fresh wild-caught seafood. Sinful
dessert selections will include classic cakes – from Grandma’s
chocolate layer to banana or coconut, as well as fresh fruit tarts,
custards and chocolate pave.
Rounding out the options
will be selections from the fresh juice bar, coffee & espresso,
imported chocolates, as well as fine wines and beer, to be enjoyed
inside or al fresco overlooking SouthBridge’s bustling central
square.
Photo- Staff |
Photo- Staff |
Photo- Staff |
Like its menu, THE FOODBAR’s interior was designed to express the
honest nature and goodness of its ingredients. The quintessential
colorful hand-painted floor tile, tables of thick solid walnut,
concrete benches with supple leather seat cushions and exquisite
lighting are all meant to complement, not compete, with the
imaginative food. Creative tables connected by wood walls, long
bench seating under the long expanse of glass windows, and a narrow
stand-up counter for eight, invites interaction with other patrons.
Outdoor café seating is arranged in the European side-by-side
fashion to encourage conversation and enjoyment.
Slated to
be completed fall 2007, SouthBridge is a five-acre parcel along the
south side of the Arizona Canal, near Scottsdale and Camelback
Roads. This prime location is near the city’s historic center and
at the heart of the prized waterfront. SouthBridge brings to
fruition the vision of acclaimed developer Fred Unger. Ten years
ago, Unger set out to create “a one-of-a-kind urban village that
would bring together exclusive, high-fashion boutiques, independent
shops, internationally renowned cuisine, lively cultural festivals,
art, and the romantic charm of a waterfront park.” Shops and
restaurants will center on bustling open-air European-style
courtyards that will thrive with activity day and night.
Unger’s
company, Spring Creek Development, is a Scottsdale-based development
firm specializing in the restoration and management of real estate,
including fine dining restaurants, boutique hotels, office and
retail. In addition to SouthBridge, the company’s signature
projects include the redevelopment of the Royal Palms Resort and Spa
in Phoenix, and the restoration of the historic Hermosa Inn in
Paradise Valley that is currently owned and operated today by Fred
and Jennifer Unger.
Allan Schanbacher, recently executive chef and food stylist for
Phoenix Home & Garden Magazine,
has been tapped as executive chef for THE FOODBAR. A veteran of
some of the most illustrious restaurants and catering operations in
New York City and Arizona, Schanbacher will oversee every aspect of
the restaurant’s operation, from running the kitchen to front of the
house.
“Within
just three years of his arrival in the Valley, Chef Schanbacher has
already established himself as one of the region’s culinary stars,”
said SouthBridge Managing Director, Michael Gildersleeve, in making
the announcement. “His familiarity with the local market, combined
with his years of experience in New York, makes him an ideal choice
for THE FOODBAR, which will balance a decidedly local ambience with
the urban edge and energy of a Manhattan eatery.”
Born in
Oklahoma, Schanbacher moved to New York at a young age, where he
first encountered Italian, Middle Eastern and Asian food, all of
which continue to influence his personal culinary style. After
graduating from the French Culinary Institute in 1988, he quickly
immersed himself in the top kitchens of New York City including
working under the tutelage of renowned chef Eli Zabar. His resume
soon included such highly
lauded establishments as Dean & Deluca, Sarabeth’s Kitchen and most
recently, J.W. Seligman & Co, where he served as executive chef. He
relocated to Arizona in 2004 to consult at both Bloom in
Scottsdale and Chelsea’s Kitchen in Phoenix. According to
Schanbacher, “Food is about having fun, learning and passing on the
experience from person to person.” He favors organic and natural
products, supporting local farmers whenever possible. His “market”
menu approach puts the focus on the freshest seasonal ingredients.
His culinary arts have been published in Organic Style and
Organic Gardening.
For more
information on THE FOODBAR or SouthBridge, please visit the website
at
www.southbridgescottsdale.com
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