Restaurant Opening | Mowry & Cotton Debuts in October and Appeals to Local Tastes

Posted on: October 5th, 2017 by Taryn Jeffries No Comments

We’re so excited about the new restaurant coming soon to The Phoenician next week. Chef Tandy Peterson and her team are set to create spot for locals, with a more comfortable and approachable space than you’re used to at a luxury hotel. Mowry & Cotton will be opening on October 13th at one of the Valley’s most iconic resorts and we’ve got a breakdown for what you can expect.

Mowry & Cotton Debuts in October and Appeals to Local Tastes

Inviting Space, Local Vibe

Mowry & Cotton is a departure from the traditional resort restaurant, while still proving the level of cuisine and service that you would expect. The bold indoor/outdoor dining space is ample enough to seat 340 and has an modernized spin on the Old West. While resort guests will certianly enjoy the space, it seems like appealing to locals was at the forefront of the design. The laid back surroundings and regional American dishes will have you coming back for more.

“It has a lively, local watering hole kind of vibe; it’s the antithesis of a stuffy sit-down,” said The Phoenician’s Director of Food & Beverage Lisa Mercer. “It’s the kind of place you come to meet your friends after work, but it’s also a great spot to come solo and connect with new faces you’ve seen around the neighborhood.”

Chef Tandy Peterson

Leading the kitchen is Chef de Cuisine Tandy Peterson, an Arizona Culinary Institute alum who honed her craft at the likes of Café Bink, Binkley’s Restaurant and Bizkaia, Spain’s Asador Etxebarri, ranked among the top 10 best restaurants in the world, before taking the reins at Mowry & Cotton. From menu creation to implementation, Chef Tandy oversees all aspects of the restaurant’s offerings, infusing her own trademark style and knowledge of international cooking techniques into the eatery’s revolving lineup of regionally inspired American fare.

What’s on the Menu at Mowry & Cotton

If you’re looking for lighter fare, try out the temping flatbreads like their Apple Camembert, teeming over with acorn squash, sage and watercress, or try a comprehensive array of bread, soup, salad and veggie options such as BBQ Beets prepared with mustard greens, chickpea and smoked onion yogurt.

Media Credit | Awe Collective

Heartier, entree choices include seafood dishes such as the Salt Spring Mussels, made with Spanish chorizo, Swiss chard and white beans, while meat options include Lamb Tacos, Bison Carpaccio and Smoked Spare Ribs, among others. There’s also plenty of convenience for communal feasting, with shared plate options for two, including Grilled Pheasant and Whole Pacific Striped Bass, serving as anticipated crowd favorites.

Reservations Now Accepted, Grand Opening Set For Friday, October 13

Want to be one of the first to try this new hot spot? Call 480.423.2530 to secure a table for breakfast, lunch or dinner. Reservations can also be made via OpenTable. Stay tuned for soon-to-come announcements about Mowry & Cotton’s upcoming weekend brunch service.

For more about Mowry & Cotton or to make a reservation, visit MowryandCotton.com.

Mowry & Cotton | 6000 E Camelback Road | Scottsdale | 85251 | 480.423,2530

Hours | Breakfast Monday through Friday from 6:30am until 10:30am, Saturday through Sunday from 7am until 10:30am

Lunch Daily from 11am until 2pm

Dinner Daily from 5pm until 9pm

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

More Posts by Taryn Jeffries | Website | Follow Taryn Jeffries on Twitter

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