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.


Eggs Your Way 8

applewood smoked bacon, hash brown fries, toast

add avocado +2

Wheat Pancakes 10

berry preserve, maple syrup, whipped cream (veg)

Country French Toast 10

mascarpone, sliced almonds, blackberry jam

Rotating Toast 6

whipped local honey ricotta, figs, maple-coconut granola (veg)

Breakfast Burrito 10

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

Chilaquiles Burrito 10

charred tomatillo salsa, avocado, asadero cheese, mexican crema, cilantro

Breakfast Sandwich 8

shoestring potato, fluffy egg, smoked cheddar, sriracha aioli, brioche


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


Gluten Free Crust +3

Pepperoni 12

buffalo pepperoni, basil, mozzarella

Cheese 10

mozzarella, crezenca, pizza sauce

Mushroom 11

smoked mozzarella, fresh herbs, white sauce

Rotating Pizzas – Ask us about todays feature pie!



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


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


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


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


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


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


Heirloom Tomato 12

crispy shallot, toasted pine nuts, mint, queso fresco, sherry vinaigrette (gf, veg)

Melon Salad 12

marcona almonds, cucumber, arugula, granita, lime vinaigrette (gf, vegan)

Simple Salad 8

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

Citrus Salad 10

shaved fennel, breakfast radish, greens, toasted sliced almond, champagne vinaigrette (gf, veg, vegan)

Soba Noodle Salad 10

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

Beet Salad 12

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

Grain Bowl 10

kamut berry, quinoa, cherry tomato, razzcrans, radish, cucumber, carrot, mixed greens, lemon vinaigrette (veg, vegan)

Add Chicken 5

Add Shrimp 9

Add Salmon 9


Fried Mac + Cheese Bites 6

served with jalapeño aioli

Fries 5

topped with chives, served with gorgonzola sauce

Bang Bang Broccoli 5

fried broccoli, bonito, sweet chili sauce

Hash Brown Fries 5

Brulee Ruby Red Grapefruit 3

served with sugar in the raw

Soups 4 cup / 8 bowl

Seasonal – It’s random so ask us!


Tres Leche Cake 6

bourbon infused, whipped crème fraiche, caramel

Fudge Brownie 6

three bean vanilla gelato, with caramel

Chocolate Cookie Cake 8

malted vanilla shake

Red Velvet Trifle 6

cream cheese frosting, textures


WINES (6oz / 9oz)

Sparkling + Rose

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

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


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


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)


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


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