Scottsdale Quarter digs is first for arboleda in Arizona
Staff Reports | Digital Free Press
Restaurateurs Björn Kock and brothers Mitchell and Steven Rosenthal are introducing their latest culinary venture to Arizona envisaged as arboleda.
Arboleda, which is an elevated Mediterranean concept, opened its first location in the Scottsdale Quarter, 15345 N Scottsdale Road.
“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, in a prepared statement. “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 Mediterranean menu incorporates locally sourced ingredients while adding a modern twist, proponents of the new brand say.
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 oz. Flannery 28-day aged ribeye.
Diners will also see 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. The wine list correlates with the culinary offerings. It features wines from all around the Mediterranean as well as South America and California. The list showcases the perfect balance between familiar names and unique hidden gems.
Scottsdale Quarter digs is first for arboleda in Arizona
The space was designed by Mark Zeff says he who felt that it was important to have an organic open concept that carries an elegant charm and warmth.
“Arboleta means grove of trees in Spanish,” Mr. Kock said. “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 impressive culinary pedigree of working with other talented chefs and restaurants, including Ludo Lefebvre at Bastide, the Patina Group and Celestino Drago Restaurant Group.
