There was no one in Andrew Fritz’s family involved in hospitality. But there was Gus. “My first job was at Skyline Chili, a popular regional chain in my native Ohio,” said Andrew Fritz. “I marveled daily at how the owner—Gus Georgostathis—delighted in multi-tasking between company finances, recipes, customers, and mentoring staff.”
Fritz worked at Skyline throughout high school under Georgostathis. “Except during summers, when I stayed with my dad in Arizona. And no, I didn’t mind the heat a bit,” says Fritz, who moved here full-time in 2001 to attend Arizona State University. He initially studied architecture. However, when Fritz took a position at Cowboy Ciao in Scottsdale, he knew his path would more closely follow Georgostathis’s than Frank Lloyd Wright’s. While at Ciao, Andrew became close with chef Bernie Kantak.
“By the time we met, Bernie was already lighting up the local food scene, notably inventing the iconic Original Chopped Salad, one of Arizona’s most popular and awarded singular dishes for the past 25 years, featuring smoked salmon, couscous, arugula, pepitas, asiago cheese, and currant with dried sweet corn, tomatoes, and luscious buttermilk dressing,” said Fritz.
But, according to Fritz, rewind to Kantak’s youth, and he was a kid who loved nothing more than spending nights in the kitchen with his Hungarian grandmother. There, Kantak spent time cooking up big family feasts and dancing about while they waited for various recipes to simmer, roast, and boil. While initially an art student, those nights eventually inspired Kantak to follow the epicurean path.
“By 2011, we were ready to develop our own concept. Enter Citizen Public House,” said Fritz. “Then, in 2012, they put pen to paper on a dream on a much grander scale, forming In Good Spirits Hospitality with an eye to open several new concepts. ”Since then, they have opened The Gladly and Beginner’s Luck. In 2025, they will also add a fourth concept, Minnow.
Citizen Public House
At nearly 15 years old, Old Town Scottsdale’s Citizen Public House is still setting the standard for progressive American comfort food. When Fritz and Kantak developed the concept, cocktail culture was not yet “a thing” in the Valley. They aimed to change that.
“Our space is built around the massive bar, which is the heart of the concept,” said Fritz. “Since day one, rather than focus on wine sales or even beer, we have worked to innovate craft cocktails, elevating them to works of edible art while still packing a spirited punch,” said Fritz. With its stunning green hue, the Cash Money captures the standout nature of Citizen’s libations. It is one of multiple cocktails on draft and combines melon sweetness, Mezcal’s smokiness, and the freshness of cucumber for a wonderfully unique sipper.
Kantak always jokes to Fritz that Citizen is the “Bernie” of their brands in that it is a little dark and a little gritty but always innovative and fun. Take, for instance, the Amaro Meatloaf, which sits on a bed of Yukon Gold mashed potatoes and is graced with a stunning topping of porcini mushroom cream and cabernet demi-glace. This dish perfectly showcases the elevated nature of Citizen’s take on classic dishes.
𖡡 7111 east 5th avenue, scottsdale, az 85251
The Gladly
If Citizen is the “Bernie” of the brands, then The Gladly is the “Andrew” of them. “Bernie would say it is the more buttoned-up and professional concept where someone in a suit and tie would feel comfortable as would a couple dressed up for a first date,” said Fritz.
Designed to reflect the bustling urban professionals in the Biltmore area that it calls home—who are both in need of a fabulous hotspot for power lunches and a terrific option for a night on the town—the space is ultra-modern in its look and menu with a similar focus on craft cocktails and a whiskey list well over 300 offerings to date.
𖡡 2201 east camelback road, phoenix, az 85016
Beginner’s Luck
Beginner’s Luck, which debuted in Old Town Scottsdale in 2024, is an ode to Kantak’s favorite family recipes and In Good Spirits’ most popular signature dishes over the years. Of note is the My Rich Uncle’s French Toast. As the name suggests, the five spice-kissed take on the morning delight—complete with challah bread, salted butterscotch syrup, and coconut-pecan granola—is homage to his late uncle, whose early-morning kitchen lessons helped inspire Kantak’s life. The menu also boasts Kantak’s Chopped Salad and a host of other favorites from day to night.
Another plate that has garnered significant attention at Beginner’s Luck is the Lucky 7 Cereal Bowl. It combines chia pudding and blue corn grits for a unique base, completed with berries, coconut-pecan granola, and a drizzle of agave syrup. The sweet and savory dish pops with tart berries and won a designation as one of the Top 100 Dishes of Arizona in Phoenix Magazine. For a more classic breakfast option, opt for the exquisite chilaquiles with tender pork and perfectly cooked eggs.
“We built this space with comfort in mind, from the casual open kitchen to the meandering courtyard,” said Fritz. “We think of Beginner’s Luck as a daily dining destination for breakfast, lunch, and dinner for the neighborhood versus destination dining at dinner, which is already abundant in the area.” The Happy Hour here is also worth mentioning, with affordable cocktails and a handful of exciting and well-priced plates.
𖡡 7240 east main street, suite c100, scottsdale, az 85251
Minnow
Set to open by this summer on 32nd Street and Campbell in what used to be the Provision Coffee space, Minnow will be a matcha bar in the morning and then transition into a sushi and cocktail hotspot for lunch and dinner. “I’m really excited to dive into the world of Matcha and share with the community how quality and intention can really jumpstart your morning,” said Fritz, noting that breakfast goers will also enjoy grab-and-go bites as well as pastries delivered fresh from The Gladly kitchen daily and inventive specialties like mochi waffles. At lunch and dinner, guests can choose from a variety of sushi dishes.
𖡡 4501 north 32nd street, phoenix, az 85018
written by: alison bailin batz | photographed by: luke irvin
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