What's Happening at Crudo


Family Style Polenta Boards Wednesday Nights

Grab your friends, family, whoever and join us Wednesday nights! Family-style Polenta Boards are $20 per person and include a bottle of wine ( 1 bottle per 4 people), family-style Farmer's Crudo (salad course using local veggies) and Chef Cullen’s creamy polenta board featuring a different protein each week with 2-4 accoutrements to garnish your plate. Crudo uses Hayden Mills local polenta. Reservation Recommended just say “polenta board” - (602) 358-8666

Happy Hour

Tues-Sat 5-7pm in the bar. An extensive list of $3 beers, $5 wines, and $7 handcrafted cocktails. DOWNLOAD HAPPY HOUR MENU

7 Chef Fund Up

In a rally cry to support one of their own, the Arizona Seven are hosting two special events in support of Chef Kelly Fletcher. Fletcher recently fell seriously ill to a life-threatening infection that spread throughout his body, rending him bedridden in the ICU for weeks, and on home-rest there-after. Kelly’s medical bills have skyrocketed, and without health insurance, are sure to claim his financial life. We stand as a team to ask for any and all help that you can offer, and are willing to sweeten the pot with a little culinary ingenuity. 

100% of proceeds will go to Chef Fletcher’s medical recovery

If you’re unable to attend the dinner, but would still like to contribute, there is a GoFundMe account set up in Fletcher’s name:

Rosenthal Wine Dinner- Saturday, August 26

Join Crudo for two exclusive wine dinners on Saturday, August 26 and Tuesday, August 29.  On Saturday, August 26, Chef Campbell will pair his modern Italian cuisine with Rosenthal wines from the heart of France and Italy for a three-course meal.  Enjoy this three-course meal for $50 ++ per person.  Reservations are required, so book your spot today. 


Rosenthal French White/Italian Red Wine Dinner Menu


1st Course

Wild Mushroom fondue with noble bread

Gahier, Chardonnay, Jura, France 2013


2nd Course

Risotto alla Valdostana, cipollini onions, beef jus, fontina

Gros Jean, Gamay, Valle d’Aosta, Italy 2014


3rd Course

Roasted pork shoulder, spice braised cabbage, pickled market veg

Gros Jean, Fumin, Valle d’Aosta, Italy 2009