Growing up in Washington, Michigan, Chef Bryan Messier was always interested in food- especially classic Detroit flavors! After attending culinary school and receiving his bachelor’s degree in Hotel and Restaurant Management from the Art Institute of Michigan, Bryan decided to move out to Arizona after being impressed with the growing food scene here during a vacation. Seeking sunshine and new experiences, Phoenix seemed like the perfect fit. He started his Arizona culinary career at Southern Rail and Beckett’s Table, where he perfected his craft while working alongside our Culinary Director, Malone Deever.
After 5 years with Beckett’s, Bryan joined our team in 2020 and has revamped The Larry’s menu to include inspiration from his home state, like the Hani Pita and Shroom Burger. He believes that the best food comes from simple, fresh ingredients with care put into every step of preparation.
shaved cabbage, carrots, scallions, scrambled eggs, american cheese, sambal ketchup and mayo on a noble buttered pullman bread
eggs, mayo, pork roll, american cheese and texas pete hot sauce on a noble brioche bun
hash browns, bacon and 2 eggs your way (gluten free)
pico de gallo, american cheese, hash browns, scrambled eggs, avocado, salsa roja (vegetarian)
additions: shreiner’s chorizo $3.50 | bacon $3.50 | ham $3 | bacon jam $3.50
greek yogurt, honey, fresh seasonal fruit, house-made granola (gluten free & vegetarian)
avocado, orange segments, alfalfa sprouts, pickled fresnos, grilled corn, cilantro, noble seeded wheat toast (vegan)
gf + vegan
*consuming raw or undercooked meat, poultry, shellfish, fish or eggs may increase the risk of foodborne illnesses.
roasted green chiles, chile lime crema, caramelized onion, cheddar cheese, noble brioche
caramelized onion, lawrence sauce, american cheese, house pickles, tomato, lettuce, noble brioche
portobello mushrooms, larry’s aioli, swiss cheese, arugula salad, noble brioche
bacon jam, bacon mayo, bacon slices, cheddar cheese, house pickles, onion, noble brioche
panko fried chicken, house buffalo sauce, carrot + celery slaw, gorgonzola dressing, noble brioche
panko fried chicken, american cheese, lettuce, tomato, ranch dressing, pita
marinated chicken thigh, tzatziki, lettuce, tomato, onion, feta, fresh herbs, pita
ground beef, american cheese, tomato, ketchup, mayo, lettuce, noble hoagie
prime rib mushrooms, american cheese, tomato, ketchup, mayo, house giardiniera, noble hoagie (vegetarian)
thick cut apple smoked bacon, tomato, arugula, larry’s aioli, noble pullman loaf
avocado, tomato, cucumber, arugula, alfalfa sprouts, larry’s aioli, picked red onion, noble seeded wheat (vegetarian)
romaine, crispy crouton, confit cherry tomatoes, parmigiano, lemon caesar
mixed greens, avocado, cucumber, mirin pecans, fuji apple, edamame, miso orange dressing
romaine, cotija, grilled corn, roasted poblanos, papitas, creamy chili lime dressing (gluten free & vegetarian)
romaine, cherry tomato, cucumber, red onion, feta, olives, toasted pita, beet vinaigrette (vegetarian)
arugula, chickpeas, poached pears, gorgonzola, dried cranberries, pecans, mustard vinaigrette (vegetarian)
quinoa, chickpeas, arugula, edamame, cherry tomato, alfalfa sprouts, grilled corn, lemon thyme vinaigrette (gluten free & vegetarian)
chef’s rotating seasonal veggies with roasted bell pepper sauce (gluten free & vegan)
with your choice of ranch, honey mustard, gorgonzola, buffalo sauce, lawrence sauce or ketchup (gluten free & vegan)
Chef Bryan’s hand breaded chicken served with ranch, honey mustard or gorgonzola dressing
Ask your server for our most current wine list!
Ask your server for our rotating selection!