Renowned restaurateurs Björn Kock and brothers Mitchell and Steven Rosenthal just debuted their latest culinary venture to Arizona. Arboleda, an elevated Mediterranean concept, opened its first location in the Scottsdale Quarter.
“We are excited to bring arboleda to the community. Our goal is to serve fresh, product-focused food and new experiences to our diners,” says Mitchell Rosenthal. “While Mediterranean coastal flavors are the foundation at Arboleda, the menu borrows from an array of flavor profiles making each bite an unexpected and delightful surprise.”
The menu nods to traditional dishes of the Mediterranean where dining is truly a way of live. The concept incorporates locally and globally sourced ingredients while adding a modern twist. A few of the menu items guests can expect to find include a whipped foie gras cone, charred Portuguese octopus, butternut squash ravioli, and the 32oz Flannery 28-day aged ribeye “el Jorge.”
Diners will also see some potentially unfamiliar dishes like a red royal shrimp dish called gambas píl píl or iberico pork “pluma,” a dish made using the end loin on the Iberico pig which many consider the wagyu of pork. Familiar or not, each dish is made with ingredients sourced from Arizona farms and producers.
The cocktail menu includes refreshing specialty drinks including Sueño made with Niepoort’s White Port, Malfy Rosa Gin, Juniper Berries, and Fever Tree Mediterranean Tonic. Other standout cocktails include Palomita Latina, Up-Beet, Sure Thing, and more.
The wine list perfectly correlates with the culinary offerings. It features wines from all around the Mediterranean, as well as South America and California. The list showcases the perfect balance between familiar names and unique hidden gems. With the additional almost 30 selections by-the-glass, you are sure to find something pleasing to fit your palate.
The space was designed by Mark Zeff, who felt that it was important to have an organic open concept that carries an elegant charm and warmth. Guests will enjoy floor-to-ceiling windows that open to the patio, a deep gray barrel-vaulted ceiling, and an 14-foot olive tree as a centerpiece. The seamless transition and interplay between the indoor and outdoor spaces gives Arboleda an air of lightness that transports the guests to dining at the coast of Spain or Latin America.
“Arboleta means grove of trees in Spanish,” says Kock. “We wanted the space to have that organic feel and sense of space; playful but beautifully refined. We want people to be engrossed in the whole experience, not just what is on their plate.”
Arboleda also offers happy hour Mon.-Fri. from 3-5 p.m., which includes cocktails, beer, wine, and small bites at discounted prices. The restaurant will offer brunch on the weekends from 11 a.m.- 3 p.m. Lunch service is set to begin in mid-April.