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Proof Bread finds its new home in downtown Mesa; opens Main Street Harvest Instagram/MainStHarvest and last updated 2021-01-21 16:33:54-05 MESA, AZ â Proof has found a new home for its bread-baking operations in downtown Mesa. While construction begins on that project, the owners recently opened a hyper-local market a few doors down. The move comes after months of disputes and negotiations between the owners of Proof, whose baking operations were â and for the time being, still are â out of a home garage, an apparent disgruntled neighbor, and the City of Mesa, who has fielded those complaints. As a result, owners Jonathan Przybyl and his wife, Amanda Abou-Eid, were forced to find another spot to bake their artisan sourdough bread and pastries. ....
In March, when the total number of COVID-19 cases in Arizona crept into double digits, chefs were worried. Fear had chilled the public. Staying home on Friday, Saturday, and other nights was becoming normal. “Business is down drastically,” one chef told me in mid-March. “I can’t tell you how many cancellations we’ve had,” said another. It was as if one day fate had flipped a switch and then, abruptly, restaurants were treading water in cement shoes. Again, this was when the number of total cases blipped past 10. This was when restaurants were worried about missing a spring boom season and hoping to return to normalcy once the virus was gone, probably by June. Nine months later, testing has revealed 1,000 times that many new cases in a single day, and restaurant owners, chefs, and other professionals are praying, perhaps against the odds, that they will see a fraction of a spring boom season in 2021. ....
As many restaurant owners and chefs pause to take stock of an difficult year and hope for a better one ahead, Tamara Stanger of Tempe s Cotton & Copper is planning an intermission to tie the two together. As she and the team at the south Tempe restaurant and bar watched the numbers of coronavirus cases and deaths rise in the weeks leading up to the holidays, they also watched the seats in the dining room become more and more empty, Stanger says. This led the team to rethink the format of the business in order to keep staff and customers safe and to help keep Cotton & Copper afloat. ....
Chris Malloy Belly Kitchen and Bar 4971 North 7th Avenue One of the many ways that Belly rocks is by making simple food sing. A lemongrass-scented horchata sugar so muted that the fragrant rice and the great perfume of the lemongrass can tango is a drink destined to be slurped down on your drive home from scoring takeout. Consider, why not, a simple side of sautéed seasonal vegetables rippling with umami bass notes, even the meaty fist of cauliflower tender at the core. Or take the claypot-cooked chicken, dark thigh chunks and sinewy-looking strips uncommonly succulent, touched by the warmth of turmeric and a measured zap of fish sauce. The quartet behind Instrumental Hospitality, Michael Babcock, Wayne Coats, Paul Waxman, and Robert Cissell, already has their restaurant humming. And that’s without even writing about A-sides and cocktails. ....