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.

At Source, bread is king.

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.

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