Meet the Chef

Luis is so excited to join the Conceptually Social team as the Executive Chef of The Larry and bring his passion and talent to the Phoenix Warehouse District community.

Born in Mexico, Chef Luis Arellano has lived in Phoenix since he was two, attending Sunnyslope High School and quickly enrolling in the Arizona Culinary Institute shortly after graduation. Growing up, he would visit his grandmothers farm in Mexico every summer and always loved the local markets from fresh ground maize to herbs and livestock. The attention to detail in his grandmothers cooking is something that stuck with him even at a young age and eventually influenced his culinary career.

 

Chef Luis worked in a few local Phoenix restaurants but found his true passion for the culinary arts while working at Noca Restaurant. Working alongside a former James Beard award winning chef, his talent grew quickly. He started on pantry and worked his way up to Sous Chef before eventually running Nocawich. He continued to work at Noca with talented chefs for the next four years before getting a call to help out a friend as the Executive Sous Chef at Isabella’s Kitchen, a rustic Italian restaurant at Greyhawk Golf Club in North Scottsdale. After two and a half years, Chef Luis was approached by Fox Restaurant Concepts to join their team at North Italia as Executive Sous Chef. During his two and half years with FRC, Luis opened two additional North Italia restaurants in Texas and Nevada.

BREAKFAST

Eggs Your Way 8

applewood smoked bacon, hash brown fries, toast

add avocado +2

Rotating Scramble MP

always different, always delicious 🙂

Buttermilk Pancakes 10

berry preserve, maple syrup, whipped cream (veg)

Chilaquiles 10

salsa verde, yellow corn, quest fresco, sunny side up egg, pico de gallo

Avocado Toast 6

pickled fresno, fried egg, cilantro, queso fresco (veg)

Breakfast Burrito 10

chorizo, fluffy egg, oaxaca, mexican crema, avocado, cilantro

Breakfast Sandwich 10

bacon, avocado, smoked cheddar, sriracha aioli, tomato, croissant

SANDWICHES

BBQ Pork Char Sui “Bahn Mi” 10

nam pla aioli, cucumber, jalapeño, cilantro, pickled diakon & carrot, hoagie

Inside Out Grilled Cheese 8

american cheese + fontina, brioche

add – bacon +3 / fried egg +3

Veggie Burger 10

spicy cauliflower/quinoa burger, pepper jack cheese, red onion, butter lettuce, pistachio, parsley, basil, chipotle aioli, brioche bun (veg)

“KFC” Korean Fried Chicken 12

gochujang mayo, spiced cucumber, arugula, brioche bun

Larry Burger 10

brie, apple butter, spinach, whole grain mustard, brioche bun

Patty Melt 10

russian dressing, caramelized onions, swiss cheese, marbled rye bread

PIZZAS

Gluten Free Crust +3

Pepperoni 12

buffalo pepperoni, basil, mozzarella

Cheese 10

mozzarella, fontina, crescenza

Veggie 11

broccoli, castlevetrano olive, roasted mushroom, onion

Chef’s Daily Pie

created each morning, just ask us;)

COCKTAILS

AGAVE

Spa Day 9

blanco tequila, mezcal, cucumber, aloe, rose water soda

shaken and served tall

Improved Jalisco Cocktail 10

reposado tequila, vanilla, mole bitters, absinthe, salt

stirred and served over a large cube

SUGAR CANE

Grass Skirt 10

rum blend, five spice , molasses, lime, grapefruit, angostura bitters

shaken and served tall over ice

Hemingwayish 10

aged rum, dash absinthe, grapefruit cordial, prosecco

over ice in a tall glass

GIN

B’s Please 9

fennel pollen infused gin, golden beet, grapefruit, lemon, honey,

shaken and served up in a coupe

Tenderoni 10

gin, campari, pamplemousse, blanc vermouth

stirred and served over a large cube

GRAPES

Pisco Punch 9

pisco, pineapple, lemon (duncan nicol, bank exchange, san francisco, ca 1893)

shaken and served up in a coupe

Jerez Spritz 10

lustau brandy, amontillado sherry, sherry vinegar grape shrub soda

served tall over ice

GRAIN

Sloe Ryed 10

rye, sloe gin, allspice dram, orgeat, lime,

shaken and served over crushed ice

Bourbon + Bitter 10

bourbon, sweet vermouth, cynar, curaçao

stirred and served over a large cube

NEUTRAL GRAIN

Basic Peach 10

vodka, peach, elderflower, absinthe, lemon

shaken and served up in a coupe

So Dirty 9

olive oil washed vodka, olive infused dry vermouth, saffron bitters, saline

served up in a coupe

SALADS

Southwest Caesar 10

black bean, grilled corn, red onion, tomato, pepper jack, tortilla strips, jalapeño caesar vinaigrette (gf,)

Winter Salad 12

butternut squash, roasted cauliflower, radicchio, medjool date, manchego, sliced almond, apple cider vinaigrette       (gf, vegan)

Simple Salad 8

shaved carrots, grape tomato, spiced pecans, grana padana, brioche croûtons, cabernet vinaigrette (veg)

Spinach and Strawberry 10

pickled strawberry, spiced pecan, goat cheese, sweet potato, balsamic, strawberry vinaigrette (gf, veg, vegan)

Soba Noodle 10

6 minute egg, green onion, sesame, toasted peanut,       pickled mushroom, togorashi, miso ginger vinaigrette (veg)

Beet Salad 12

ruby red grapefruit, avocado, toasted pistachio, arugula, manchego, house vinaigrette (gf, veg)

Grain Bowl 10

kamut berry, quinoa, cherry tomato, razzcran, radish, cucumber, lemon vinaigrette  (veg, vegan)

Add Chicken 5

Add Salmon 9

SIDES + SOUPS

Fried Mac + Cheese Bites 6

jalapeño aioli

Fries 5

topped with chives, Larry cheese sauce

Bang Bang Broccoli 5

fried broccoli, bonito, sweet chili sauce

Hash Brown Fries 5

Kennebec potato, shaved parmesan

Brulee Ruby Red Grapefruit 3

served with sugar in the raw

Soups 3 cup / 6 bowl

Seasonal – It’s random so ask us!

Hot Grain Bowl MP

mixed seasonal veggie, soy sauce, green onion, furikaki

WINE + BEER

WINES (6oz / 9oz)

Sparkling + Rose

lunetta prosecco, glera nv – veneto, italy – 7/10

clean slate, rose, pinot noir 2017 – nahe, germany – 7/10

White

cvne ‘monopole’, viura 2016 – rioja, spain – 7/10

san pietro, pinot grigio 2016 – alto adige, italy – 8/11

true myth, chardonnay 2015 – edna valley, california – 9/13

la forcine, vouvray, chenin blanc 2016 – loire valley, france – 10/14

Red

campo viejo, garnacha 2016 – rioja, spain – 7/10

groundwork, cabernet – paso robles 2016 – california – 8/11

dupeuble, beaujolais, gamay, 2016 – burgundy, france – 9/13

cloisonne, pinot noir, 2015 – anderson valley, california – 10/14

BEERS (33cl)

Draft

duvel, strong pale, antwerp, belgium, 8.5% – 8

weihenstepaner, hefeweissen, bavaria, germany, 5.4% – 7

boulevard, tank 7 saison, kansas city, mo 8.5% – 7

victory, prima pilsner, downington, pa, 5.5% – 7

golden road, “wolf pup” session ipa, los angeles, ca, 4.5% – 7

marble, ipa, albuquerque, nm, 6.8% – 7

wren house, jomax oatmeal stout, phoenix, az, 6.9% – 9

tieton cider works, wild washington apple cider, tieton, wa 6.9% – 7

Cans

Tin Roof Cider – 5

21st Amendment Hell or High Watermelon Wheat – 6

Anchor Steam, 19.2oz – 7

Stone Delicious IPA – 5

Sierra Nevada Otra Vez Gose – 5

Rolling Rock, 16oz – 5

10 Barrel Cucumber Crush – 6

Boulevard Brewing American Kolsch – 5