Flint by Baltaire, a wood-fired contemporary American restaurant that’s a spinoff of the world-class Los Angeles steakhouse Baltaire, opens today at the Esplanade on the southeast corner of 24th Street and Camelback in Phoenix.
Chef-partner Travis Strickland and executive chef Chris Mayo (most recently of Sumo Maya) promise lunch and dinner menus of ‘‘seasonal fare accented with coastal Mediterranean and bold Middle Eastern flavors.’’
That fare includes wood-fired pizzas, dips and spreads with house-baked pita bread, whole-roasted chicken carved tableside, and desserts such as Basque-style cheesecake.
The kitchen is anchored by an imported Italian wood-burning hearth oven and a custom-built Santa Maria-style grill.
The 9,500-square-foot, two-story restaurant also features a raised dining room, a 2,500-bottle wine room, a 75-seat lounge, multiple private event spaces, and a terrace patio.
Hours are 11 a.m.-10 p.m. Sunday-Thursday and 11 a.m.-1 p.m. Friday-Saturday.
