Chef Claudio Urciuoli drew a loyal following of followers on the woodfire-themed Phoenix Pa’La eating places, which he parted methods with within the fall of 2022 to give attention to Supply.
Urciuoli advised The Arizona Republic that he needed an off-the-cuff Mediterranean restaurant the place he would let the standard of components do the speaking, which is precisely what’s taking place on the new venue he soft-opened with co-owner Akshat Sethi at Epicenter in Agritopia in December.
As promised, the restaurant is a no-fuss, no-muss operation. There are not any waiters per se. It is a counter-service affair. Simply as in Pa’La, Supply makes use of compostable tableware, apart from wine glasses. These are actual glass. The simplicity of the area and the service all however ensures that spotlight is saved tightly targeted on the meals.
Supply is greater than a restaurant, it is a market and group gathering place
After I stopped by on a current sunny, mid-60-degree day, the retractable doorways and home windows have been open, making the patio and the intimate restaurant into one giant ethereal area.
Inside, there is a market with cabinets displaying olive oils, vinegars, pasta and different pantry objects, a small bar and an ordering counter. Behind the register, a rack holds loaves of bread: demi baguette, sourdough, ciabatta and focaccia, all of the extra tempting due to Urciuoli’s observe report baking at Noble Bread.
Within the open kitchen, bannetons (bread-proving baskets) have been stacked on high of one another. Bottles of sauces and olive oils have been plentiful. Three folks, together with chef Trevor Routman, moved about seamlessly making ready salads, sandwiches and bowls.
“I wish to make the identical meals I’d make for my household for folks,” Urciuoli stated.
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What’s on the menu at Supply?
The menu is displayed on 4 screens behind the counter and is split into seven sections, with just a few choices every.
Starters embody a vegetable and cannellini bean soup with home bread; smoked prosciutto, Parmigiano Reggiano and home bread; Controne chickpea hummus, chermoula and za’atar flatbread.
There may be one salad of blended greens with seasonal citrus and fennel to which company can add a protein.
Sandwiches, served with a aspect salad, embody choices like Island Trollers albacore tuna, ham and cheese and a vegetarian made with hummus unfold, roasted poblano, mushroom, child artichoke braised kale and fennel on ciabatta.
Home pizza made with mozzarella, tomato, Ferrante spices and Ul’ka further virgin olive oil and a coppa pizza are the one two choices within the pizza part, highlighting the give attention to simplicity.
A koshihikari rice bowl appeared just like the heartiest providing, made with roasted greens, beans, pumpkin seeds, ginger pickled cucumber, nori and togarashi.
The sweets part options two cookies, a pistachio cannoli and particular person apple tarts.
Bread is on provide for many who want to decide up a loaf on their approach out.
Beer, wine and nonalcoholic drinks like hibiscus tea and glowing water can be found, each for dine-in company and to take residence.
I ordered the Controne chickpea hummus, a coppa pizza and the rice bowl. And if I needed to summarize the meal in two quick impressions, they might be: Bread is king right here and the seemingly easy dishes provide shocking pops of taste.
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At Supply, easy doesn’t suggest boring
Controne chickpeas come from Campania, southern Italy. They’re smaller in dimension, have a thinner pores and skin and needn’t soak earlier than cooking. This translated right into a lighter albeit textured dip with a deeper taste. It got here speckled with inexperienced bits of parsley from tart and herbaceous North African chermoula and was topped with za’atar and a pool of olive oil. The nice and cozy flatbread was additionally sprinkled with za’atar and sesame seeds and featured a crunchy crust that provides method to a young inside. Dipped within the hummus, it supplied the proper platform for the bursts of herbs, brilliant olive oil and earthy chickpeas. A little bit sprinkle of salt made it excellent.
The ten-inch pizza got here topped with tomato sauce, mozzarella, child artichoke, oregano and capicollo — a dry-aged Italian salumi constructed from pork neck and shoulder.
Bear in mind these pops of taste? Within the pie, there was a shocking pop of smokiness in each chunk. However the coronary heart and soul of any pizza is the crust, and this presentation was a world aside from the heavy, greasy stuff. The home-made pizza crust is skinny with an ethereal, crisp cornicione that manages to be gentle and satisfying on the similar time.
The koshihikari rice bowl got here filled with roasted carrots, Brussels sprouts and mushrooms, dotted with pumpkin seeds and beans and topped with roasted nori ribbons and a sprinkle of togarashi. Right here, the shock issue arose from the play between the seaweed and candy, tart pickled cucumber.
Even once I’m too full for dessert, I at all times recognize slightly candy chunk to punctuate my meal. Urciuoli gives simply such an possibility, promoting small cubes of creamy hazelnut chocolate topped with sea salt which might be an ideal interval on the finish of a meal.
Total, I loved my lunch at Supply, with dishes that have been satisfying with out leaving me feeling full to the brim and that supplied flavorful surprises that accentuated with out overpowering the great thing about the components. If a Mediterranean oasis in Gilbert was Urciuoli’s purpose, Supply delivers.
Particulars: 3150 E. Ray Highway, Gilbert. eatatsource.com.
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