taurant. The wait staff is amicable and ac- commodating. The house bread is warm and fresh, and the butter slathered on the slices is a comforting balm. The wine menu is extensive, but there’s also specialty cock- tails like a white fig cosmopolitan that in- cludes Figenza fig vodka, triple sec, white cranberry, and lime. The libations highlight the pasta selec- tions. And, The Italian Daughter takes its pasta seriously. Choose from spaghetti car- bonara, penne vodka with salmon, rigatoni with meatballs, and more. Most of the pasta is made in-house. She says, though, some don’t prefer homemade pasta since it has a different consistency. Tomaso’s spa- ghetti Pichiuu Pachiu has subtle hints of tomato and garlic, as well as olive oil. The blend works well, and the ingredients don’t overpower each other. It isn’t just about the pasta, though. Other highlights include chicken parmi- giana and eggplant torte. For those craving pizzas, stone-fired pies are available. The dessert menu features cannolis, ti- ramisu, and a Nutella pizza. It’s a dining experience at The Italian Daughter — from the moment you sit down to finishing that last bite of dessert. Maggiore Meyer wants her patrons to feel comfortable. “If somebody wants something they don’t see in my menu, and I have the power to make it, I am happy to do it for them,” says Maggiore Meyer. “I’m really excited to be a part of the community in North Scottsdale and want people to think of us as their little neighborhood restaurant where we’re like a family.” The Italian Daughter 23687 North Scottsdale Road, Scottsdale Sunday through Thursday, 3-10 p.m.; Friday and Saturday, 3-11 p.m. Fish Bowl Arizona-based Koibito Poke signs a national franchise deal. BY KEVIN BURTON K oibito Poke, the fast-casual Hawai- ian and Japanese poke bowl con- cept co-founded by a former MLB pitcher, has signed a franchise sales agree- ment to sell more than 300 locations in eight states over the next five years. The healthy poke concept anticipates the initial 120 stores will be operations in the next 24 to 30 months, according to the partner- ship agreement with True Capital Partners LLC. The expansion will include new store- fronts in California, Florida, Georgia, Idaho, North Carolina, South Carolina, Texas, and Washington, according to a press release from Erica Shipione of Mack Media Relations, the PR firm for Koibito Poke. Arizona-based Koibito Poke was co- founded by former MLB pitcher and two- time World Series champion Todd Stottlemyre. “After spending a year looking for the right development partner, we are very pleased to engage with a group with such a proven track record for success,” says Stottlemyre. According to the press release, True Capital Partners approached Koibito Poke because of its appeal to a sizable customer base. Koibito Poke The beautiful and delicious selection at Koibito Poke. “We have been searching for a restau- rant concept which could be a real success story, and we are convinced that Koibito Poke is the absolute best-positioned brand to dominate the national space going for- ward,” said Adam Daniel, a True Capital spokesperson. Daniel says the group searched for a din- ing concept that addresses three huge bar- riers that are devastating the restaurant industry today: Labor shortages, food cost inflation, and rent. “Koibito provided the perfect solution to all those barriers of entry, and so we im- mediately committed our resources into development and are looking forward to massive success with Todd and his team,” Daniel said. “We’re very confident that we will attract experienced and successful franchise developers from around the country to be part of this new and exciting expansion.” Along with the new franchise sales agreement, the restaurant chain will expand the brand in Arizona, Colorado, Nevada, New Mexico, and Utah. There are currently four locations in the Valley. One in Arcadia, one in Chandler, and two in Scottsdale. Founded in 2018, Koibito Poke is influ- enced by traditional Hawaiian and Japanese flavors and ingredients. Koibito means “love” in Japanese. The menu offers four signature bowls, along with build-your-own poke, chicken, tofu, and veggie bowls. 31 phoenixnewtimes.com | CONTENTS | FEEDBACK | OPINION | NEWS | FEATURE | NIGHT+DAY | CULTURE | FILM | CAFE | MUSIC | PHOENIX NEW TIMES JAN 20TH– JAN 26TH, 2022
