Opening to the public on Friday, June 3, Central Phoenix’s bustling 7th street dining district is about to get a lot tastier thanks to the all-new gastropub, Stock & Stable(5538 N. 7th St. / 602-313-1001). Carved into a custom two-story space inside The Colony development and led by head chef/partner, Joe Absolor (formerly of The Clever Koi) and managed by Corbin James (formerly of Tarbell’s), this rustic modern restaurant boasts an expansive menu of hearty, from-scratch eats and craft wines, beer & cocktails handcrafted by renowned mixologist Stephanie Teslar (Hotel Palomar, FireSky Resort). Plus, opening on the second floor later this June, Honor Amongst Thieves lounge will feature an extensive list of handcrafted drinks that are reinventions of the classics, as well as a compact menu of cheese and cured meat boards.
Named as a nod to its verdant North Central Phoenix neighborhood and the nearby Murphy Bridle Path, where local residents have been riding horses in the heart of the city since 1941, Stock & Stable will be open for lunch and dinner seven days a week, plus weekend brunch, and industry hour with late night food options.
Housed inside an all-new restaurant space carved into the revamped 1950s mixed-used development, The Colony, Stock & Stable “a real back-to-roots take on the American gastropub but with hints of a casual Italian trattoria,” Joe Absolor says. Think plate-bending Double Cut Pork Chop with roasted peaches; a house-cured Beef Tongue Pastrami; or house-marinated Beer Butt Chicken served with lemon confit and fresh herbs. Plus enjoy an ever-changing selection of house-made pastas such as Shrimp Stuffed Cannaloni and Lamb Agnolotti, and salumi boards featuring artisan meats handpicked in Chicago (Abe Froman would approve).
Showcasing locally sourced ingredients whenever possible, Stock & Stable will feature LUX pastries & desserts and Noble Bread. “We want people to be intrigued, but never intimidated by everything on the menu,” Absolor says. “Like squid ink cavatelli, which combines the familiar with the different in one irresistible package.” Or think Stock & Stable’s version of the now ubiquitous beet salad starter, Joe Absolor adds, which they’ve given a unique twist by fermenting the beets to enhance their naturally sweet, earthy flavor, and then pairing it with heirloom carrots, goat cheese curds and Marcona almond butter.
Although housed inside an adaptively-reused former office building, Stock & Stable built out a completely custom space with a cozy dining room seating 180 and centered around a massive bar-top where patrons can charge their smartphones at the built-in USB ports. “Even though it’s a new space, we really worked hard to rough up the environment, make it feel a little lived in,” Teslar says. “You can’t have a place named Stock & Stable that looks too shiny and sleek.”
“That’s why we decided to make the bar the center of the dining room like on the TV show “Cheers,” rather than an exposition kitchen,” Absolor says. “This is more old school like dining at grandma’s house back in the Midwest – where the food is cooked with love in the back and then brought out to the dining room table for everyone to dig in.” As such, look for a pastoral space, with intimate ceilings, muted colors, warm lighting and vintage tile work, including classic herringbone patterns and a mosaic floor under the main communal table reminiscent of a colorful throw rug.
Not that the kitchen is totally inaccessible. Guests in the main dining room will be able to watch the action through a peek-through window, while anyone entering the restaurant from the back entrance, or simply walking to the restrooms, will see the kitchen staff working their magic behind a massive window wall that transforms the galley into a fishbowl for foodies.
For more information visit Stock & Stable’s website, www.stockandstable.com.