An Inside Look At The Sicilian Butcher in Scottsdale

BY Nora Burba Trulsson | February 21, 2018 | Feature Features

After a hit with The Hash Kitchen, chef Joey Maggiore pays homage to his family's culinary history by opening The Sicilian Butcher.
The Sicilian in Strada is served on a 5-foot-long board.

On a balmy Saturday night at The Sicilian Butcher, a packed house dines under a billboard-size black-and-white image of a man rolling meatballs while rakishly dangling a cigarette from his lips. The man? Legendary chef and restaurateur Tomaso Maggiore, who, with his brother, opened Maggiore’s and Tomaso’s, two iconic Phoenix restaurants, in the 1970s.

The photo—and The Sicilian Butcher—are an homage, a filial love letter from chef/co-founder Joey Maggiore to his father, Tomaso, as well as his two Sicilian grandfathers who were, as you can guess, both butchers.

“I’m a concept kind of guy,” explains Joey, who grew up working with his father and uncle at both restaurants, then studied at the Scottsdale Culinary Academy before launching his own restaurants in California and Arizona. “After my wife, Cristina, and I got our brunch restaurant, The Hash Kitchen, running, I wanted to do something that spoke to my Sicilian roots and to my dad’s legacy.”

Joey and Cristina, along with CEO Flora Tersigni, opened The Sicilian Butcher in a 3,800-square-foot space in northeast Phoenix formerly occupied by Modern Grove. The interior was transformed with the help of 3rd Story, a Scottsdale architecture and interiors firm known for such projects as Fat Ox. In addition to the portrait of Tomaso, the restaurant features a clever divider made of meat cleavers; an indoor-outdoor bar; and a spotlit charcuterie cooler, where meats and sausages double as art.

Photography Courtesy Of: