The culinary scene in Phoenix is about to get a whole lot more exciting with the upcoming collaboration between two powerhouse restaurant groups. Upward Projects, known for their beloved establishments like Postino and Federal Pizza, is joining forces with the esteemed Chiwas Hospitality Group, a family affair led by the talented chefs Nadia Holguin, Armando Hernandez, and Roberto Centeno. This dynamic partnership is set to redefine the Mexican dining experience in the city.
What makes this collaboration particularly fascinating is the opportunity it presents for these chefs to truly shine. The Chiwas Group, with their James Beard recognition, has been making waves in the industry with their self-funded ventures. But as Centeno reveals, the trio has been juggling multiple roles, from construction to menu creation. Now, with Upward Projects on board, they can focus solely on their culinary passion, and that's where the magic happens.
Lado a Lado, the new restaurant set to open in the former Joyride Taco House, promises a unique dining experience. The name itself, meaning "side by side" in Spanish, hints at a harmonious blend of flavors and cultures. The menu, a work in progress, will showcase the chefs' expertise in smoking and grilling, with a raw bar adding a touch of sophistication. Personally, I find the combination of "smoke and citrus" intriguing, as it suggests a delicate balance between bold and refreshing flavors.
One thing that immediately stands out is the chefs' intention to bring their Sonoran and Chihuahuan influences to the forefront. Centeno's mention of "Northern flair" suggests a celebration of regional Mexican cuisine, often overlooked in favor of more mainstream dishes. This focus on authenticity and regional specialties is a refreshing approach, and I predict it will be a hit with diners seeking a genuine culinary experience.
Moreover, the restaurant's concept revolves around fire, with cooking over flames being a signature style of the Chiwas Group. This ancient technique adds a primal, rustic element to the dining experience, connecting diners to the essence of cooking. From my perspective, this emphasis on fire as the centerpiece is a bold statement in an era where many restaurants prioritize modern cooking methods.
Lado a Lado also marks a new chapter for Joyride Taco House, which has been a staple in Phoenix for a decade. As Bailey reflects, the restaurant's success didn't stop them from seeking innovation. This constant drive for creativity is a testament to the entrepreneurial spirit in the culinary world. It's a reminder that even established businesses need to evolve to stay relevant.
In conclusion, Lado a Lado is more than just a new restaurant; it's a celebration of culinary collaboration, regional flavors, and the art of cooking over fire. I, for one, can't wait to experience the unique dishes that will emerge from this exciting partnership. The restaurant's opening in fall 2026 is a date to mark on every foodie's calendar, and I predict it will be a game-changer for the Phoenix dining scene.
