The Parlay Kitchen + Cocktails
1245 S. Price Road
480.500.5247
After spending years in the industry, Erica and Kyle Walters finally achieved a longtime dream of owning a restaurant—but it was open for barely seven months when the pandemic threw a devastating pothole into what had been a smooth ride.
“We were just hitting our stride and getting over those opening struggles. It was a challenge that was so unforeseen that took the wind out of our sails,” Erica says.
Still, they were able to successfully navigate those unchartered waters.
In August, they celebrated the one-year anniversary of Parlay, the establishment they opened and own with business partners Jason and Brittney Kafcas, owners of popular spot Fat Willy’s.
The evolving menu draws inspiration from many places, along with customer and staff feedback. However, there are some items that will be mainstays because they hold special places in the Walters’ hearts and on their palates.
For example, when Kyle proposed over a romantic dinner at a resort restaurant, they were lingering over an edamame appetizer—the muse for Parlay’s warm spicy charred edamame seasoned with a togarashi and garlic blend. And Erica’s passion for exceptional spinach and artichoke dip is the driver behind theirs, which is packed with chunks of artichokes and fresh whole leaf spinach, and served with a more elegant bread—rather than chips—companion.
The couple continues to experiment with new food and cocktail items, as well as different ways to combat these challenging times. The journey, while rocky, has been a fulfilling one.
“I have learned so much. It’s so rewarding to be seeing all the different ends of the business,” Erica says. “There’s been a lot of personal growth in learning things, making mistakes, fixing them and not being closed off to being humble.”
Pho Chandler
4055 S. Arizona Ave.
480.895.9090
Her family ran a little pho shop in front of their house, located in a town about an hour outside of Hanoi. And when Thuy Nguyen opened her restaurant at the onset of the 2008 recession, her mother’s recipes for comfort dishes and the cozy welcoming atmosphere she cultivated there were key to the new business’ survival amid economic uncertainty.
“I just love cooking and seeing customers enjoying eating what I cook,” says Nguyen, who owns and runs Pho Chandler with her husband Thai Bach. “When we opened, there was nothing in this area and the economy was bad. So, we wanted to serve the community with good and healthy food at an affordable price.”
A dozen different pho dishes are the main attraction. The same cook prepares it to Nguyen’s original specifications the six days out of the week the restaurant is open. It’s also cooked for several hours, simmering and getting happy overnight or over the course of the day. The key is oxtail.
“Not many people cook with oxtail because it’s expensive. But it’s more flavorful so we do,” Nguyen says.
Nguyen and Bach work six days a week. It’s common for Nguyen to start her day at 6 a.m., and lock the doors for the night at 10 p.m.
“I feel like if you’re here all the time, you can make sure everything is running right,” Nguyen says.
The consistency and service has been crucial part of the recipe for success over the years.
“When customers say that this is the best pho they’ve ever had, or to find out that someone drove an hour just to come and eat here,” Nguyen says. “It really makes my day.”
Moreno’s Mexican Grill
601 N. Arizona Ave., 480.782.1988
2100 S. Gilbert Road, 480.855.1877
4981 S. Arizona Ave., 480.494.5473
The decision may not have been the most prudent at the time, but when Angel Moreno decided to upgrade his popular and successful hot dog cart on the corner of a Mesa intersection and purchase the brick-and-mortar building on that same corner, the move ended up being wisely lucrative.
Fifteen years and seven locations later, the Moreno family’s thriving restaurant chain continues to draw longtime regulars and new faces with a menu that boasts a combination of family recipes and those that have evolved over the years.
“It’s so hard to believe that out of that hot dog cart he was able to purchase that business. Coming from where it started, it’s an amazing dream come true,” says Martina Moreno, Angel’s sister-in-law and one of the family owners.
The menu features traditional favorites and elevated takes on comfort dishes. But, the Moreno’s Sonoran Hot Dog was the item that sparked success and continues to be an iconic staple with its own following. Simple ingredients with a well-planned execution is the secret. From the buns made fresh exclusively for Moreno’s and how the beans are cooked to the precise layering of the accouterments and the mustard fashioned into a “M” for Moreno’s.
“With everything we do, we make it with pride. Even something as simple as a hot dog,” Martina says.
Everyone gets excited when a new customer discloses that this will be the first time eating the food. They also value regulars for their loyalty, and every staff member at each location to deliver to make it happen.
“Even in hard times, we do what we can for our community. But we can never be grateful enough for all the support that keep our doors open,” Martina says.
Mr. Brews Taphouse
2040 S. Alma School Road
480.590.3901
A tried-and-true winning duo was the basis of the father-and-son partnership behind this laidback hangout spot.
“Burgers and beers, you can’t mess it up,” says Kevin Boxberger, who owns Mr. Brews Taphouse with his dad, Mitch.
Kevin did field maintenance for the Arizona Diamondbacks and Los Angeles Angels’ spring training facilities but wanted to indulge his entrepreneurial mindset. Mitch had spent most of his professional life in the mortgage industry and craved a new venture that was different, yet simple.
Both worked in restaurants when they were young. Kevin is a home brewer with a passion for craft beer. When they came across the concept for the Wisconsin-based franchise, it screamed perfect fit. In 2019, they purchased the only location west of the Mississippi.
The menu boasts eight burgers made with Certified Hereford Beef raised by Midwestern ranchers, fresh-cut fries, and 24 beers on tap.
The stars of the lineup are the jalapeño popper burger topped with cream cheese sauce, sautéed jalapeños, crispy French fried onions and tangy barbecue sauce, and the signature Kentucky bourbon classic burger adorned with cheddar, bacon, crispy French fried onions and bourbon mayo. Naturally, the fried Wisconsin cheese curds are a perennial pleaser.
While the menu sticks to the corporate model, the Boxbergers have ways to give their restaurant its own vibe. A plethora of flat screens are primed for game viewing, and the shaded patio’s misters makes it an inviting option year-round. Patrons are fans of the reggae music often playing over the speakers.
“We have a chill atmosphere and friendly and energetic staff,” says Kevin, who also appreciates his regulars and knows many by name. “Just meeting people and building those relationships, that’s what it’s about.”
Pitta Souvli
1940 S. Alma School Road
480.907.5893
How much did Paul and Lisa Schommer love one of their favorite restaurants? Enough to buy it.
The Schommers were regulars at Pitta Souvli since the day it opened. As the years went by, they entertained the idea of owning their own restaurant and started the search. A series of serendipitous circumstances led them to a place near and dear to their hearts.
“We enjoyed the restaurant, liked the food, the space, and we were super familiar with it. We loved it,” Paul says.
It also allowed them to work with their grown daughter Elly, a single mother, and give her a solid job with flexible hours that allowed her to care for her young child.
The Schommers did some interior improvements but kept much of the Mediterranean-inspired menu intact and most of the staff has remained since they took over in 2014. The four varieties of hummus—including a sweet and spicy fig—and house specialties like the gyro platter, lamb souvlaki and grilled haloumi and mushroom platter are perennial pleasers. Loyal patrons know to save room for pourekia—crispy phyllo dough filled with Mediterranean sweet cheeses that’s rolled in sugar, topped with honey, and dusted with cinnamon and powdered sugar.
And the charm that attracted the Schommers and many other regulars over the years also continues under their watch.
“The most rewarding part is the sense of serving the community. We’re such a popular neighborhood spot, and our staff and customers are so regular, that there really is a feeling of belonging,” Paul says. “It’s like being around old friends all the time.”
Jeremiah’s Italian Ice
4050 S. Alma School Road
480.702.0211
When Abbie and John Mirata moved to Arizona from Florida, they loved their new home but missed a special taste of their previous one.
That changed when the couple brought the first Arizona location of Jeremiah’s Italian Ice this summer. The Florida-based franchise held a nostalgic spot in their memories, so when they learned the company was about to franchise, they didn’t think twice.
“It’s a place we liked to frequent, so we had an emotional attachment,” Florida native Abbie recalls. “It’s a very unique product and culture and we felt for us in Chandler, this would be the perfect thing.”
There are more than 40 rotating flavors with 24 served at any given time. Patrons can spot traditional go-tos like mango, strawberry and lemon, and out-of-the-box flavors cookie butter, horchata, and piña colada.
Abbie’s favorite is the mint chocolate chip, cleverly named Scoop Froggy Frog. John’s is always the secret menu item—a changing combination of in-house flavors. Customers can get the scoop via the app.
“All of a sudden you’re tasting banana cream pie… or eating what tastes like a Snickers,” she says with a hint of giddiness in her voice.
Both came from the corporate world. Abbie also founded Kyndly, a nonprofit dedicated to mentoring and guiding youth to live a more purposeful and joyful life. For their next chapter, they sought a family-oriented venture that their grown children could get into.
And that overarching family concept comes at a perfect time.
“Sitting back and seeing families come in knowing this is a safe place to get out of the house and celebrate birthdays or any event,” Abbie says. “We wanted to be part of and support our community, and that’s very rewarding, especially right now.”
Hidden House
159 W. Commonwealth Ave.
480.275.5525
With an alluring combination of ambiance, elevated food and cocktail menus, and ideal execution for all, Gavin Jacobs’ Hidden House couldn’t live up to its name if it tried.
When Jacobs opened the establishment last year with co-owners Jackie and Elliott Hall, the trio of Chandler residents wanted to give downtown a unique spot to dine, drink, and linger amid a space that united inviting indoor and outdoor environs.
They succeeded, and keeping it a secret became impossible.
Selecting a 1939 cottage as the setting for four distinct seating areas that embrace stunning weather and span romantic white linen tablecloths to laidback beer garden terrace vibes was a good start.
“We wanted to do something different… vibrant, fresh, and airy for this hometown. They’ve been so supportive with the Brickyard,” Jacobs says, referring to the nearby cocktail and tapas restaurant he owns with the Halls.
The seasonal menu complements the feel, with dishes like Jacobs’ personal favorites lobster mac & cheese; Korean barbecue short rib that’s slow cooked for five hours to fall-off-the-bone tender; and diver scallops accompanied by leek purée, chorizo, potato, charred sweet corn, and fava beans. And, the cleverly composed classic cocktail menu is broken down by era: pre-Prohibition, Prohibition, tiki, and New Age.
When the restaurant reopened for dine-in services, the team was excited to safely deliver the full in-real-life experience intended. It was also an opportunity to show appreciation for the outpouring of support during the shutdown and take-out only periods.
“I’ve never felt so much love,” Jacobs says. “We wanted this restaurant and bar community to flourish. Whatever we can do to help and inspire others to do that is part of our values of what we are trying to do.”
Ginger Monkey Gastropub
135 W. Ocotillo Road
480.802.6659
Timing was on Ginger Monkey Gastropub owner Jackson Armstrong’s side.
His restaurant was the subject of an episode of the Food Network’s restaurant makeover show Restaurant Impossible. Six days after the show was shot, the restaurant was forced to close due to the pandemic.
Rather than hit pause, Armstrong spent the hiatus renovating the bar and patio, building on the momentum created by the Restaurant Impossible crew’s new dining room.
“People were hitting the brakes. We put our foot on the gas,” Armstrong says.
Armstrong reopened just before his episode aired in June. He did so with a new staff and, thanks to show host/Celebrity Chef Robert Irvine and local chefs, Executive Chef Albert Torrisi, who has helmed kitchens for Gertrude’s and Nico Heirloom Kitchen.
The 4-year-old restaurant was reborn.
“It breathed life into us more than anything else. It inspired Monique and myself, and gave us a break to be able to wipe the slate clean,” Armstrong says, referring to his partner in business and life, fiancée Monique Hughes.
In addition to weekly chef’s steak and fish specials, the upscale comfort food menu features dishes Irvine created just for Armstrong, like the Reuben burger.
“It’s probably my favorite,” Armstrong says. “I don’t like sauerkraut, but when Robert cooked that burger for me, it was incredible.”
The television appearance and refresh has drawn new customers, impressed regulars, and won back those disappointed in the past. Business is up compared to this time last year, there’s discussions about a Restaurant Impossible revisit, and expansion plans are underway.
The stars continue to align.
“We clawed our way through tough times. I’m very proud of the way we’ve adapted and grown,” Armstrong says. “I’m looking forward to next year.”