5 Years of Crudo
Has it been five years? This April we are celebrating our fifth anniversary. A lot has happened over the span of these years. And to celebrate, we’ve decided to offer up some of our most iconic and loved dishes. Through April 11 to 15 we will be “throwing it back” by offering five of Crudo’s most popular dishes, including Squid Ink Risotto, as well as $5 “throwback” cocktails. But before all of that, we wanted to take a moment to share some of our most memorable moments and mentions since we first swung open our doors.
In 2012, former Arizona Republic restaurant critic, Howard Seftel, gave us 4.5 out of 5 stars.
“What makes Campbell's fare stand out? Certainly, the ingredients are primo. But what Campbell does with them is often highly original and always skillfully executed. After one bite of the amazing chile-accented squid-ink risotto teamed with meltingly rich tuna confit (slow-cooked in olive oil), your first thought may well be, "Why hasn't anyone else thought of this?" The same sentiment will likely occur after tasting his earthy, truffle-tickled mix of mushrooms, mozzarella and potatoes, adorned with a sunny-side-up egg. Voluptuously flavorful and opulent, these are both destination dishes.
Read the entire review here: http://archive.azcentral.com/thingstodo/dining/articles/20120712crudo-phoenix-review-howard-seftel.html
In 2013 our very own Chef Cullen Campbell cooked at the James Beard House Kitchen in New York City.
“Crudo is the specialty at Cullen Campbell’s charming modern paean to Italian fare, but the chef/owner’s thoughtful, innovative menu is impeccably executed from start to finish.”
Check out the details here: https://www.jamesbeard.org/events/modern-italian-2
In 2015 Bar Crudo was named one of Arizona’s 7 Best Bars by EATER.
“Bartender/co-owner Micah Olson is responsible for Bar Crudo's award-winning drinks program. Olson has been an advocate of better drinking in Phoenix for years, not only as a bartender, but as a certified sommelier too. Per Olson, "Sommeliers and mixologists are actually a lot closer in nature than most people think—you analyze and taste spirits in almost the same way and also need to do lots of research to keep up with the changing trends."
Also in 2015, Chef was selected to cook for Outstanding in the Field. Chef returned to the alfresco dining series in 2016 and is set to cook for the long table again at the 2017 event.
“Agritopia. If you want to be In a Gadda da Vida* this may be the spot. This is the third time Crudo chef Cullen Campbell is coming out to paradise with us. Row crops and fruit orchards, groves of date palms and olives, chicken and duck eggs and sweet honey. Chef Cullen will have a cornucopia of ingredients to work with, and we’ll serve it all under the sheltering boughs of the peach trees.”
Read about Outstanding in the Field here: http://www.outstandinginthefield.com/event/a75ead33250805487014c65133b76f4b
In 2016 Phoenix Home & Garden showcased Chef’s clambake.
“Just as he does in both his restaurants, Cullen brings a carefully crafted balance of tradition and innovation to his clambake. He weaves in local, regional touches that complement but not radically change the original.”
Get the recipe here: http://www.phgmag.com/food/recipe/201607/a-coastal-delight-in-a-desert-setting/