Bar Pesce, chef Cullen Campbell’s highly regarded Phoenix restaurant that originally was known as Crudo, will close next Tuesday, July 30, after more than seven years in business.
“It’s bittersweet to close Bar Pesce after seven years, but it was an amazing ride,” Campbell says. “Thank you to all of our customers for making it a wonderful seven years. We appreciate all the love.”
Before closing the doors, though, Bar Pesce, which is located on the southeast corner of 36th Street and Indian School, will host a week of specialty dinners:
- Starting Wednesday, diners can enjoy ‘throwback’’ pricing – including three courses for $30, four for $40, or five for $50 – through Saturday.
- Thursday will be the final Tacos & Riesling night, pairing gourmet tacos with summer wines (in the bar area only).
- Saturday will be the last night of dinner service.
- On Monday, a Pizza & Pét-Nat (sparkling wine) party will feature appearances by former Crudo/Bar Pesce sous chefs Cassie Shortino and Jacob Anderson.
Campbell and fellow chef Brandon Crouser launched Crudo – a culinary term for an Italian raw fish dish – out of the Steven Paul Salon in Scottsdale in 2010.
Crudo lost its space in 2011 and Crouser took a chef position at another restaurant. The following year, Campbell moved Crudo into the back of its current Phoenix strip mall.
Campbell rebranded the restaurant as Bar Pesce last October in an effort to ‘‘freshen things up.’’
