Hash Kitchen | CHOW BELLA | t Café Hash Party Hash Kitchen is named a ‘breakout brand’ for 2022. BY ALLISON YOUNG H ash Kitchen is a ride. A hands-in-the-air, heart- racing, music-pumping kind of ride. No, there aren’t roller coasters, but there are Ferris wheels with tie-dye cupcakes and cereal milk pudding shooters, DJs, disco-ball cups, cotton candy, and carnival-sized food. Everything is dazzling, delicious and different, from the build-your-own Bloody Mary bar and its over 50 tantalizing toppers to the bougie bacon studded with 24K gold flakes. It’s a breakfast spot like no other, one that invites bachelorette parties to dance on their chairs to Pitbull midweek, its brunch goals personified — a totally original restaurant concept started in Phoenix by Chef Joey Maggiore and his wife, Cristina, that’s finally getting the national recognition it deserves. The editors at Nation’s Restaurant News recently named Hash Kitchen a 2022 breakout brand, the only Arizona restau- rant and only brunch spot on the coveted list of eight. While brunch has traditionally been more of a family affair, Hash gets props for shaking things up, for bringing the party to breakfast with DJed brunches, a unique, social media-friendly menu, and a nightclub vibe. Hash Kitchen’s build-your-own Bloody Mary bar has more than 50 tantalizing toppers. “The brand is young, Instagrammable, fun and unique,” says co-founder and CEO Joey Maggiore. “Like I told Nation’s Restaurant News, it’s not your average breakfast joint. This is a restaurant where you’re going to start off the day with a party or finish it with a hangover.” You won’t find farmers’ market quiche, plain pancakes, or meh mimosas on Hash Kitchen’s menu, but you will find over-the- top takes on brunch favorites. “The concept is all about creating reimagined spins on breakfast favorites for an elevated brunch and an unexpected dining experi- ence,” says Maggiore. The biggest and best-selling example of this is Hash’s showstopping Bloody Mary bar. A bonanza of 50-plus items, it lets customers select, skewer, and stack pickles, olives, bacon, and cheese, plus weekends- only additions like hand-rolled meatballs, fried chicken wings, and toasted raviolis for a party in a glass. Magical mimosa flights are also ready for their close-up and come with a cotton candy “glitter bomb” for added fizz and TikTok appeal. The food menu is just as eye-catching: think creative culinary remixes on breakfast classics, like epic Cap’n Crunch French toast on brioche, super-stuffed hash skillets heaped with braised short ribs, poached eggs, and even onion rings, and an aptly named “Effin” big English muffin sandwich that’s forgetaboutit impressive — all standouts you have to see, and taste, to believe. “We have a lot of unique menu items at Hash, but some of the customer favorites include the Banana Split Brioche or The Ferris Wheel with cereal milk pudding shooters,” says Maggiore, whose aim is to top himself when it comes to novel fare. “We are always looking to reinvent menu favorites to create new >> p 26 25 phoenixnewtimes.com | CONTENTS | FEEDBACK | OPINION | NEWS | FEATURE | NIGHT+DAY | CULTURE | FILM | CAFE | MUSIC | PHOENIX NEW TIMES MAY 5TH– MAY 11TH, 2022
