Meet the Chef

Chef Malone Deever is an Arizona native that has spent over 16 years in the restaurant business. After receiving his formal education from Arizona Culinary Institute where he focused on classical French foods and graduated at the top of his class, Malone dedicated five years to Arcadia’s favorite Beckett’s Table as their Sous Chef. Malone went on to spent just over a year in Charleston, South Carolina, where he married his wife, Felicia. His time in Charleston was spent revamping and opening restaurants with multiple Chef de Cuisine titles. Malone attributes his time in Charleston to his appreciation for that true southern hospitality, and therefore fully engulfing himself in the flavors of the American south. Now, he is back in the Phoenix food scene armed and ready to cook straight forward bold flavors and bring that southern hospitality to the west.

We are running a limited menu due to product availability as well as maintain quality product. 

We have launched Kaizen, a super fresh sushi concept focusing on freshness and quality. Sushi dine in, delivery and pickup available Thursdays, Fridays and Saturdays  from 4:00-9:00. Please order online for contactless payment. 


Chorizo Breakfast Burrito 8

Veggie Breakfast Burrito 8

served with house-made salsa


Bacon Cheeseburger 14

toasted brioche bun with slab bacon, cheddar, onions, lettuce, black pepper tomato, house  pickles, roasted garlic aioli

The Larry’s French Dip 13

roasted lamb, garlic jus, fried panela cheese, horsey pistou

Chicken Katsu Torta 12

bolillo bun, green cabbage, avocado, tomato, panela cheese, onion, pickled peppers, mayo, sour cream, tonkatsu sauce


Build Your Own Pizza 10

Currently serving build your own pizza! Additional toppings available.

Ask about the Pie of the Day!

Gluten Free Crust +3


To be updated soon with a fresh new selection!


Kale Caesar 10

romaine, crispy crouton, confit cherry tomatoes, parmigiano, lemon caesar

Mt. Fiji Salad 10

mixed greens, avocado, cucumber, mirin pecans, fuji apple, edamame, miso orange dressing

Add Grilled Chicken 5

Add Pan-Seared Salmon 7


Lawrence Fries 5

with your choice of bomb sauce, aioli, pizza sauce or ranch

Seared Veggies 6

chef’s rotating seasonal veggies with roasted bell pepper sauce

Ask about our soup of the day!


Updates coming soon!


WINES (6oz / 9oz)

Sparkling + Rose

lunetta prosecco, glera nv – veneto, italy – 7/11

clean slate, rose, 2017 – nahe, germany – 7/11


aveleda vino verde, 2018 – veneto, italy – 9/13

le rime, pinot grigio 2018 – montalcino, italy – 7/11

lapis luna, chardonnay 2018 – north coast, california – 9/13

lapis luna, sauvignon blanc, 2018 – lodi, california – 9/13


farmhouse, red blend 2018 – california (vegan) – 8/12

lapis luna, cabernet – 2017 – lodi, california – 9/13

tinto figaro, garnacha, 2016 – spain – 9/13

cloisonne, pinot noir, 2017 – anderson valley, california – 10/14

BEERS (33cl)


pizza port, chronic amber ale, San Diego, ca 4.9% – 8

st archer, mexican lager, san diego, ca 4.8% – 8

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

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

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

odell, mountain standard, ipa, ft collins, co, 6.5% – 7

ommegang, hennepin saison, cooperstown, ny, 7.7% – 7

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

marble, double white Belgian ale, albuquerque, nm, 7.0% – 7

st archer, hazy ipa, san diego, ca 6.2% – 8