Ken Morrow and Lynn Crespo are the proprietors of St. Amand, a restaurant in the heart of Ocotillo that serves unique cocktails like a sweet and sour, Smoking Citrus martini, and creative dishes, many of them with an international flair. Morrow became a partner in the first part of 2019, during the thick of a remodel, and the couple acquired the restaurant in the fall.
Morrow was inspired to take on the restaurant because of his love for the community and his long history in South Chandler. He’s lived in the Ocotillo area for 25 years, and enjoys catering to his neighbors.
“I’m a longtime general contractor who, by fate, happens to own a restaurant,” says Morrow. “We feel we’ve created a refreshed, lighter, more open and inviting atmosphere. It’s elegant, but not stuffy.”
St. Amand has been around for about 13 years, but under a different name. It was previously known as D’Vine Bistro. Morrow and Crespo gutted the interior and relocated the bar, which is now their main attraction.
The four-sided bar seats 18 guests and is equipped with swinging windows, allowing for access to the outdoor patios. The dining room seats 64. They also have private dining space for a more secluded experience. They’ve made room for entertainment with their six televisions and the musician nook. Their overall theme is casual elegance.
“Lynn and I love our community, our patrons, and our cozy atmosphere. We love to walk in and mingle,” he says. “We want people to be comfortable, yet we want them to expect professional and respectful service. Families and kids are always welcome.”
Morrow may be new to the restaurant business, but he’s surrounded by years of experience. He hired Carlo Ventura, a friend who’s been in the hotel and restaurant industry for 55 years. Ventura was also a deli owner.
Ventura was born in Bari, located on the southeast cost of Italy on the Adriatic Sea. He lived in an orphanage from the age of 2 to 14. He spent summers with his grandparents when school was out.
“My grandmother was the one that inspired me in the love of cooking. I would spend endless time in the little room where she lived with my grandfather, Lorenzo. The little place had no running water or bathroom facility. My bed was two chairs put together and a pillow. I was in heaven,” he says. “I would watch this little lady making miracles. Incredible imagination.”
Ventura cooked all over the world, including Paris and Dusseldorf, Germany. He’s also worked across the U.S. in hotels and restaurants in Boston, Sedona and Phoenix. He’s passionate about food and adds his international, culinary experience to the menu.
“Most of my life I worked in front of the house and not in the kitchen,” says Ventura.
“I’m not a chef, but I love to cook.”
Ventura may not consider himself a chef, but cooking is his forte. Much like St. Amand’s menu, Ventura’s accent has Italian, French and Spanish influence. He likes to use French sauces and has added traditional Italian meals to the menu. He also bakes many of St. Amand’s desserts.
“I make desserts like tiramisu, carrot cake, and the pana cotta. I love pana cotta. The blackberry sauce, it’s wonderful,” he says.
He likes whipping up traditional dishes from his childhood, like lasagna. Also, among his favorites are dishes with history, like mac and cheese, but with a unique twist. Theirs is made with penne pasta, roasted garlic, applewood smoked bacon, chives, gouda cream sauce, and crispy onions. There’s a little bit of everything on the menu, from seafood to burgers.
Ventura also has a long history in Chandler. He’s worked in the area for 14 years.
“St. Amand brings the perfect blend of custom cocktails, an extensive wine list, a fresh menu, and live music to the heart of Ocotillo,” states Crespo.
She highlights the patio as one of the best in Chandler, sharing that her favorite spot for a cocktail or glass of wine is next to the large fire pit.
The pride they all have for St. Amand is clear.
“We are the best. We provide wonderful food, always fresh, and wonderful service,” says Ventura.
Learn more at StAmandAZ.com.
Beef Pizzaiola
Serves 4
4 rib eye steaks, 8-10 oz. each, pounded just a little
3-4 garlic cloves, chopped fine
4 tbsp. of olive oil
2 tsp. of dried oregano
1-28 oz. of San Marzano peeled tomatoes, or San Marzano-style tomatoes will do
1-2 cup of water
In a food processor, add the tomatoes, blend for 5-10 seconds. In a large skillet, add oil and garlic, sauté at medium high heat until the garlic is translucent. Add the steaks, sear on all sides, add the tomatoes, oregano, salt, and pepper. Add one cup of water. Once it starts to boil, reduce heat to medium-low, stirring occasionally. Add the last cup of water, or more if necessary if you see that the sauce is reducing, and cook at least two hours until beef is very tender. Remove from stove and serve.
“I serve some of the sauce over pasta, sprinkled with grated Pecorino Romano first. Then serve the wonderful beef as a main course with the sauce, your favorite salad, or any side dish you like,” says Ventura.