26 March 13th-March 19th, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | farm in Brazil and roasts beans in Arizona. The new cafe serves Peixoto’s cold brew along with two of its roasts. The taut menu includes drip coffee, lattes, Americanos and matcha in two sizes. An emerging favorite is the pistachio matcha latte, made with Mizuba Tea Co. matcha. It’s one owner-recommended item that tips into the specialty drink category. Drinks can be made hot or iced and flavored with small-batch Pink House Alchemy syrups. Currently, the only milk option is oat. That decision comes for a variety of reasons, the owners say, including staying true to the previous shop’s vegan-friendly menu and stocking what most people order. The cafe also serves a small selection of locally made bites, such as bean-and- cheese burritos by Bad Hambres and doughnuts from VanFriendly Bakery, whose treats are vegan, gluten-free and nut-free. Also available are hot cups of bone broth from The Broth Bar — an item that, like coffee, can be something people want to drink multiple times a week but may not want to make themselves. Casillas and Ricci are working to source more pastries and bagels. In addition to these ready-to-eat options, local chefs are bringing their wares to Strip Mall. La Rue Crepes is the first to pop up at the cafe and has a resi- dency there on Fridays and Saturdays during Strip Mall’s business hours of 8 a.m. to 2 p.m., or until they sell out. “We again want to use this space to showcase people in Phoenix that we really love what they’re doing and really connect with,” Casillas says, calling La Rue one of the best pop-ups in Phoenix. The creperie makes traditional Bretonnes-style crepes, which use buck- wheat. That makes them naturally gluten- free, says co-owner Alex Villa. The crepes are prepared with savory or sweet ingredi- ents like prosciutto, egg and Gruyere cheese or housemade hazelnut spread with fresh strawberries. Building ‘the best strip mall in Phoenix’ Chefs aren’t the only people whom Casillas and Ricci want to welcome to Strip Mall. The pair plans to use the space for community events, too. They often get requests to use Monsoon Market but have found the shop has limitations. At Strip Mall, there will be more space, Ricci says. While the owners have event ideas kicking around — hosting daytime DJs, book clubs and craft nights — they’ll curate the lineup based on requests from the neighborhood. Customers can also expect to see connections between the market and the cafe, such as being able to shop at Monsoon Market for products used at Strip Mall. “We are really going to be focused on making this the best strip mall in Phoenix,” Casillas says. “We’re doubling down on the strip mall,” Ricci adds. Both owners recognize that the cafe, like their market, will evolve. “I’m very excited to see how Strip Mall turns into whatever the community and whatever we want it to be with time,” Casillas says. Strip Mall Open 8 a.m. to 2 p.m. daily 3508 N. Seventh St., #100 Strip Mall serves cold brew, coffee and espresso from Chandler-based Peixoto Coffee. (Bayley Ugstad) Strip Mall displays vibrant art by Lady Egg. The large, airy space welcomes pop-up chefs and community events. (Sara Crocker) Strip Mall from p 25
