18 March 19th-March 25th, 2026 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Questions? Feedback? Email me at [email protected] • Follow me on RATING (out of 5 McFly’s) 2026 GMC YUKON AT4 ULTIMATE: LUXURY TANK ENERGY WITH A GAS HABIT 2026 GMC YUKON AT4 ULTIMATE The 2026 Yukon AT4 Ultimate The 2026 Yukon AT4 Ultimate pulls up like it owns land… even pulls up like it owns land… even if it’s just your driveway. At a if it’s just your driveway. At a gnarly $102,190, this thing is gnarly $102,190, this thing is not asking permission from not asking permission from your wallet, it’s kicking the door your wallet, it’s kicking the door in. Under the hood sits the 6.2L in. Under the hood sits the 6.2L EcoTec3 V8 pushing about 420 EcoTec3 V8 pushing about 420 horsepower and 460 lb-ft, paired horsepower and 460 lb-ft, paired to a 10-speed automatic, which to a 10-speed automatic, which means this absolute unit moves means this absolute unit moves with way more confidence than with way more confidence than something this big probably something this big probably should. should. Driving it feels like you’re Driving it feels like you’re captaining a luxury cruise ship captaining a luxury cruise ship that also happens to squat and that also happens to squat and launch when you hit the gas. It’s launch when you hit the gas. It’s smooth, powerful, and shockingly smooth, powerful, and shockingly composed for something composed for something that could double as a small that could double as a small apartment. The AT4 Ultimate trim apartment. The AT4 Ultimate trim stacks on all the good stuff too. stacks on all the good stuff too. Air suspension, premium interior, Air suspension, premium interior, off-road capability, and enough off-road capability, and enough tech to make you feel like you’re tech to make you feel like you’re driving a rolling command center. driving a rolling command center. It’s big, it’s comfortable, and it It’s big, it’s comfortable, and it absolutely dominates the road. absolutely dominates the road. Now let’s talk about the Now let’s talk about the part we all saw coming. Fuel part we all saw coming. Fuel economy: 14 city / 18 highway economy: 14 city / 18 highway MPG. Yeah… that’s a little weak MPG. Yeah… that’s a little weak sauce. You don’t buy this thing to sauce. You don’t buy this thing to save money at the pump. You save money at the pump. You buy it because you want space, buy it because you want space, power, presence, and the ability power, presence, and the ability to tow, haul, and flex all at the to tow, haul, and flex all at the same time. same time. The Yukon AT4 Ultimate The Yukon AT4 Ultimate is honestly amazing. It does is honestly amazing. It does everything well and makes you everything well and makes you feel important while doing it. But feel important while doing it. But that price tag? It’s not subtle. that price tag? It’s not subtle. This is a six-figure SUV that This is a six-figure SUV that knows exactly what it is. If you’re knows exactly what it is. If you’re in, you’re all the way in. in, you’re all the way in. Comfort: Value: Fuel Economy: Looks: The Drive: Safety & Security: Overall: Sound System: Bells & Whistles: “Something about this whole process…” Gregory says as his voice cracks and he chokes up. After a pause, he adds, “... how odd everything fell into place… it felt like an influence from Lori.” ‘We are the custodians for her dream’ The restaurant closed for its planned summer break from July 1 to 13, and then shut down for two days later that month in honor of Lori’s passing. Otherwise, the wheels kept turning and the restaurant remained open with Eric Hassler, other family members and longtime staff welcoming customers throughout the transition. Today, Gregory handles all of the opera- tional duties, and Alexandra is in charge of marketing and works as a server. They both can be seen on the floor, greeting and serving customers nightly. They also take sommelier classes together. Kathryn does the finances and payroll and runs the Saturday afternoon tea service with Alexandra. Gregory and Kathryn’s son, Zachary, splits his time between working at Craft 64 in downtown Chandler and at the family business, handling various support staff duties. “People are happy this restaurant is staying family-owned and that we aren’t changing anything,” Alexandra says. “I think it’s what the customers are wanting and hoping to see.” They also kept the entire staff, five of whom have worked at the restaurant since the day it opened in 2018. Gregory and Kathryn say they have been embraced as family. Like many of Lori’s friends, the group’s connection began as a professional one. Gregory met Lori when she owned Scottsdale restaurant Radda-Caffe Bar and he was a sales rep for a wine and beer distrib- utor. They immediately hit it off. He found out Lori grew up in Tempe, like Kathryn, and they both went to McClintock High School at the same time. Soon, they were all friends. “We loved Lori so much. Her ideas, recipes and whole concept, they were perfect,” Gregory says. “The way we see it, we are the custodians for her dream.” Alexandra was home from Paris when Lori lost her battle with cancer. “We were all devastated when Lori died… we were able to grieve together,” Alexandra says. “For me, it was the first time someone so close to my family had passed away.” A lasting legacy A passionate Francophile, Lori incorpo- rated her love of French cuisine and culture into meticulously crafted plates that became her signature, like duck confit with cherry mostarda atop cauliflower- potato purée. She balanced elegant dishes with relaxed sharables like ratatouille and her version of mac and cheese made with cheddar and parmesan béchamel. Dishware in assorted patterns was among the personal touches that broke restaurant uniformity rules and pushed nostalgia and familiarity, making guests feel like they were dining at a family member’s home. All of these unique characteristics exuded uncommon charm and an inclusive vibe that both first-timers and regulars found welcoming and memorable. True to Gregory’s word, every aspect remains the same, from the decor and eclectic diningware to the recipes and dishes focused on France. There have been some additions, like the incorporation of a few of his family recipes, such as the Coq au Vin they served for New Year’s. Gregory is also using his wine acumen to add more by-the-glass options. The restaurant will host wine dinners, with the first scheduled for March 24 and featuring a French supplier. Kathryn says customers have thanked them for saving the restaurant and keeping the place just like home. “We’ve always hosted people at our house and have big family gatherings,” Kathryn says. “As a family, we love welcoming people into our home, so it feels natural being there.” Alexandra adds with a laugh, “...only with a hundred people every night.” ‘Lori would’ve wanted it that way’ Before Eric Hassler had that course- changing lunch with Gregory, he wasn’t sure what he was going to do with the restaurant. And he didn’t feel good about the prospects whose plans meant erasing all the work Lori put into making her dream a success. But when Gregory called Eric the next day, he couldn’t be more sure of what direc- tion would be best for The Farish House. “They just want to keep it as is. They wanted to keep Lori’s legacy,” Eric says of his friends of more than 20 years. “I was just overjoyed, and I couldn’t be happier about how it worked out.” Over their two-decade friendship, the couples watched each other’s children grow up. Knowing that The Farish House will continue to be run and loved by a family near and dear to them is a feel-good ending, Eric says. “Now, their family photos will be on the wall next to Lori’s,” he says. “I think it worked out the way it needed to. I think Lori would’ve wanted it that way.” The Farish House 816 N. Third St. Carrying the Torch from p 16 Chef and restaurateur Lori Hassler passed away in July 2025. She was 54. (The Farish House)
