The Pita Jungle on the northeast corner of Scottsdale and Shea in Scottsdale is getting a new neighbor: Grand Blue, a seafood restaurant aimed at the gap between fast-casual and high-end.
It’s taking over the former Squid Ink space on the south end of Pita Jungle’s strip. Before Squid Ink, it was chef Payton Curry’s short-lived Taco Haus.
The new concept comes from Nelly Kohsok, Fouad Khodr, and Bassel Osmani, the trio that launched Pita Jungle in 1994. The Mediterranean-inspired eatery now has 20 locations in Arizona and one in California.
Boasting the tagline “Sea, Ocean, Stream,†Grand Blue is described as ‘‘a fresh seafood market as well as a high-energy bistro with an elegant bar serving everything from mussels and oysters to salmon and tuna.’’
Small plates will span the globe, including sushi from Japan, poke from the Pacific islands, ceviches from the Americas, tartars and crudos from Latin Europe, and the Levant, smoked and brined seafood from northern Europe.
In addition, Grand Blue will serve sustainable fish flown in fresh, custom-cooked, and paired with sides.
“Our food will be fresh, abundant, and unpretentious,’’ Osmani says.
The menu also will offer salads topped with seafood, sandwiches and lobster rolls, and fish shawarma.
The opening is expected in late July or August.
