Brand-new dining, wellness and entertainment concepts abound in the East Valley.
Ariel Vargassal, “Sacred Heart” (2015, acrylic and 24K gold leaf on canvas), 20 ½ inches by 26 ½ inches). PHOTO BY CHRIS BOTTI/COURTESY OF MESA ARTS CENTER
On display from May 13 to Aug. 7, Mesa Arts Center’s newest exhibition highlights art inspired by the Chicano Art Movement. Featuring the work of 29 regional artists, Somos Southwest comes from the 281-piece collection of Judson C. and Nancy Sue Ball, a businessman and champion of learning disability education, respectively. Over the course of five decades, the Balls amassed a vibrant art collection spanning mediums from watercolor and acrylic paintings to charcoal and ink drawings and wood and metal art, with the common theme of taking inspiration from Mexican American culture. Strolling through the gallery, museum guests will be treated to vibrant and colorful art with bold imagery stylistic of the dynamic Chicano art movement. “It is impossible to ignore the tremendous impact the Chicano movement has had on art in this region,” says MAC Museum chief curator Tiff any Fairall. “Mesa’s second-largest demographic identifies as Hispanic or Latino, so it is important for people to see themselves represented and celebrated in cultural institutions like ours.” Art by Southwestern artists including Phoenix creative Emily Yvette Costello and Tucson’s own Cristina Cardenas stand as part of an influential and stunning legacy for a limited time only. 1 E. Main St., Mesa, mesaartscenter.com
Beginning in late June, pull up to Angie’s Lobster’s new Mesa drive-thru and roll down the window for high-end but low-priced seafood. This will be Angie’s third location, having already mastered the art of making lobster an accessible delicacy in Tempe and Glendale, and with four local drive-thrus on the way this year. At the newest location, Angie’s continues to keep it simple but delicious with only four meals on the menu, all lobster based and under $10. Wild-caught Maine and Canadian lobster can be ordered from the drive-thru in a chilled lobster roll, a warm lobster roll, the fan-favorite lobster fingers or the best of all worlds, a fried lobster finger roll. Each style comes with a buttery toasted bun and Angie’s Sauce, an original confection that takes the lobster to the next level, as well as fries and either a lemonade or iced tea. As its lobster empire expands, though, its claws stay firmly planted in a family legacy: Angie’s Lobster was created to honor co-founder Tony Christofellis’ late mother. “Angie’s is a company that will live every day like she lived her life,” Christofellis says, “with love, courage, compassion, servant leadership, energy, fight and fun.” Signal Butte and Guadalupe (southwest corner), Mesa, angieslobster.com
Alongside longtime favorites like the lip balms and olive oil soaps, Olivespa has added three new oil-centric products to its lineup: a lavender and cedarwood deodorant, a citrusy Uplifting body wash and aftershave infused with essential oils. PHOTO COURTESY OF BRAND.
The height of skincare, Olivespa sells oil-based products made from extra virgin olive oil packed with antioxidants and vitamins with incredible benefits including anti-inflammatory, antibacterial and even anti-aging properties. “Using EVOO directly on your skin is one of the most nourishing and natural forms of moisturization,” says Joanna Rea, Olivespa’s director, “so you can feel good about what you’re feeding your skin.” Discover how the new additions to its line continue to prove that locally sourced olive oil—from Rea’s backyard garden and its Queen Creek Olive Mill—may be what every East Valley resident’s skin has been craving. 25062 Meridian Road, Queen Creek, olivespa.com
PHOTO COURTESY OF BRAND.
Beard Papa’s is new to Gilbert’s SanTan Village, serving up daily baked custom cream puff s. The first step is to choose from a number of eclair flavors, then select a frosting flavor, and, finally, dig in. From the classic chocolate eclair with vanilla filling to a churro eclair with horchata cream, there’s no wrong choice. Truly, these cream puff s are world renowned: Their story began all the way in Japan. In 1999, Yuji Hirota opened a bakery in Osaka, quickly gaining a cult following. Repeat customers, all with a sweet tooth, came to know and love Hirota for his sugary desserts and fluffy white beard, earning him the nickname “Beard Papa.” So, Hirota ran with it. He was determined to “make a pastry as fluffy and lovable as the beard,” he says, and thus his delicious original cream puff legacy began. Beard Papa’s has since become a worldwide franchise in 15 countries and territories at over 400 storefronts. Now, Hirota invites the Gilbert community to take a sugar-induced trip to Osaka with him. 2196 E. Williams Field Road, #113, Gilbert, beardpapas.com
PHOTO COURTESY OF BRAND.
“We realized there were three things that we really needed in the Ocotillo area,” says Spike Lawrence, founding partner of Bottle & Bean: “a small retail wine shop and boutique; excellent coffee, paired with fresh, made-from-scratch food; and more private dining space.” New to Chandler, this coffee and wine destination combines each of these amenities for a delicious dining and beverage experience. Come by for breakfast or lunch and munch on popular brunch options, including the beefsteak tomato toast or a steak sandwich, alongside a selection from the coffee and tea menu including The Ocotillo with espresso, oat milk, agave and cinnamon, or the State with a green tea base, agave and lemonade. The meal is elevated by the soothing coffeehouse atmosphere with natural light and lots of live plants that offers private dining opportunities as well. To enhance any special occasion, reserve Bottle & Bean’s private dining room or plan a sophisticated pop-up picnic on the lawn outside alongside fresh flowers and lanterns. Once sufficiently caffeinated, retreat to Tom’s Wine Room, a boutique with vintages galore. 2577 W. Queen Creek Road, #100, Chandler, bottle-bean.com