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Stock and Stable & Honor Among Thieves to open in May

Posted on: March 14th, 2016 by Press Release No Comments

Scheduled to open this May, Central Phoenix’s bustling 7th street dining district is about to get a lot tastier thanks to the dual openings of the all-new gastro-pub, Stock and Stable and its stylish upstairs speakeasy, Honor Among Thieves. Carved into a custom two-story space inside The Colony development, both spaces are led by head chef/partner, Joe Absolor (formerly of The Parlor, The Clever Koi), and chef/partner, Jared Porter (The Clever Koi), this rustic modern restaurant boasts an expansive menu of chef-crafted, from-scratch eats, while the upstairs lounge tempts with craft wines, beers & cocktails hand-made by renowned mixologist, Stephanie Tesler (Hotel Palomar, FireSky Resort).

Named as a nod to its verdant North Central Phoenix neighborhood and the nearby Murphy Bridle Path, where local residents have been riding horses in the heart of the city since 1941, Stock and Stable (5540 N. 7th St.) will be open for lunch, dinner and late night seven days a week, plus brunch on the weekends. Accessed via a separate backdoor entrance, Honor Among Thieves (also accessible via Stock and Stable’s dining room) is a stylish craft cocktail lounge featuring an extensive list of handcrafted drinks made with fresh, seasonal ingredients, as well as a compact menu of cheese and cured meat boards.

Housed in an all-new restaurant space carved into the revamped 1950s mixed-used development, The Colony, Stock and Stable/Honor Among Thieves showcases the combined culinary talents of two of the Valley’s top chefs to handcraft as “a real back to roots American gastro-pub but with hints of a casual Italian trattoria,” Joe Absolor says. Think plate-bending Pork Porterhouse with cipollini stuffato (veggie stew) & black pepper pear gastrique; a house-cured Beef Tongue Pastrami sandwich (don’t knock it till you try it); or house-marinated Beer Butt Chicken served with lemon confit and fresh herbs. Plus enjoy an ever-changing selection of house-made pasta such as Shrimp Stuffed Rigatoni and Wild Boar Agnolotti, and salumi boards featuring artisan meats handpicked in Chicago (Abe Froman would approve).

Showcasing locally sourced ingredients whenever possible, Stock and Stable will also boast LUX pastries & desserts, Homeboy Hot Sauce and both Noble Bread andMJ Bread. “We want people to be intrigued, but never intimidated by everything on the menu,” Jared Porter says. “Like duck lasagna, which combines the familiar with the different in one irresistible package.” Or think Stock and Stable’s version of the now ubiquitous beet salad starter, Joe Absolor adds, which they’ve given a unique twist by fermenting the beets to enhance their naturally sweet, earthy flavor, and then pairing it with heirloom carrots, goat cheese curds and Marcona almond butter.

Although housed inside an adaptively-reused former office building, Stock and Stable/Honor Among Thieves built out a completely custom two-story space with a cozy downstairs dining room seating 180 and centered around a massive bar-top where patrons can charge their smartphones at the built-in USB ports. Or head upstairs to the striking, wood-accented Honor Amin Thieves, seating an additional 80 people and overlooking the bustling street-front below. “Even though it’s a new space, we really worked hard to rough up the space, make it feel a little lived in,” Joe Absolor says. “You can’t have a place named Stock and Stable that looks too shiny and sleek.”

“That’s why we decided to make the bar the center of the dining room like on the TV show “Cheers,” rather than an exposition kitchen,” Jared Porter says. “This is more old school like dining at grandma’s house back in the Midwest – where the food is cooked with love in the back and then brought out to the dining room table for everyone to dig in.” As such, look for a pastoral space, with intimate ceilings, muted colors, warm lighting and vintage tile work, including classic herringbone patterns and a mosaic floor under the main communal table reminiscent of a colorful throw rug.

Not that the kitchen is totally inaccessible. Guests in the main dining room will be able to watch the action through a peek-through window, while anyone entering the restaurant from the back entrance, or simply walking to the restrooms, will see the kitchen staff working their magic behind a massive window wall that transforms the galley into a fishbowl for foodies.

For more information visit Stock and Stable’s website,

*Re-published Press Release originally received 03.14.2016*

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