Tracking down Chef Joey Maggiore is no easy feat. In addition to developing three new Italian concepts, designing a line of chef coats, and working on his first cookbook, this dynamo of a restaurateur is crisscrossing the country opening restaurants. We had a chance to chat after his latest trip to Nashville, where his expanding culinary empire is building not one, but four new hot spots. The locations for two Hash Kitchens and two Sicilian Butchers will eventually join the Hash Kitchen slated to open in Utah in October, “and then we’ll be in San Antonio, Austin, Houston, Dallas, Orlando, and Vegas,” Maggiore tells me.
In a 2015 interview shortly after Maggiore opened Hash Kitchen with his wife, Cristina, he voiced his goal of creating a powerhouse restaurant group. Eight years later, their one restaurant has grown to seven, with Cristina leading interior design for the Maggiore Group. Hash Kitchen supplies a daily brunch party with weekend DJ sets and a Bloody Mary Bar with 50+ toppings. The Mexicano celebrates the colorful culture and cuisine of Mexico, with a second location planned for Chandler in the fall of 2024. And at Sicilian Butcher, it’s a feast of craft meatballs, handmade pastas, and Roman pizzas, while Sicilian Baker offers Italian pastries and customizable cannolis.
But there’s more! Joining the Maggiore Group roster are three local concepts celebrating Italy and family legacy. Rosticceria will open in early November. “Think of old-school Italian street food grilled over wood,” says Maggiore enthusiastically. “We’ll be doing filet, lamb, chicken, and porchetta the way it’s prepared in Italy. And we’ll have an amazing build-your-own gelato bar and fun shakes with booze.” Italiano, an ode to Maggiore’s Italian heritage, is on track to open in January 2024. “This one will be more upscale than the Sicilian Butcher,” says Maggiore. “But we’re not going to get crazy with new stuff. We’re going to bring back the Italian roots in a really sexy, trendy location, with a huge covered outdoor patio. With my wife doing the design, it’s going to be beautiful.”
Finally, Il Massetos is dedicated to Joey’s late father, the celebrated chef Tomaso Maggiore, whose restaurant Tomaso’s recently closed after 46 years. “My dad was my best friend and idol,” says Joey, who attributes his success, work ethic, and passion for food and family to his mentor. “It will be a tribute to him and his career and everything he’s taught us. Think upscale Italian, fine dining, and amazing food; everything you would have expected at Tomaso’s, but with a little kiss of Joey.”
Though each Maggiore Group concept differs in cuisine and vibe, they’re unified by Maggiore’s spirit of community and celebrating life’s delicious moments. Here, Chef Joey shares three of his favorite valley Italian restaurants outside of his many restaurant locations:
Where: Piccolo Virtù; 7240 E. Main St., Scottsdale
What: In 2022, Piccolo Virtù joined Chef-owner Gio Osso’s other restaurants, Virtù Honest Café (a James Beard Best New Restaurant semi-finalist) and Pizzeria Virtù. At this cozy space with a charming courtyard patio, Arizona Culinary Hall of Fame Chef Osso spotlights his Italian heritage. Look for grazing plates like tuna crudo and veal carpaccio, homemade pastas, and shareable mains such as a 55-oz Bistecca alla Fiorentina.
Why: “Gio is just a badass. He cooks amazing food and preserves the pride of our Italian culture. He does great things out of that little kitchen and the food is truly spectacular. If you want a great dining experience, Piccolo is it. Really, all of his places are great, but we especially love Piccolo.”
Favorite dish(es): “Mine is the carbonara with the sea urchin, and my wife loves the branzino.”
Where: Little Miss BBQ; two Phoenix locations
What: After gaining experience on the competitive barbecue circuit, Scott and Bekke Holmes opened Little Miss BBQ, which is continually lauded as one of the country’s best barbecue joints. Avid fans are obsessed with Scott’s smoked brisket, ribs, turkey, and pulled pork, but also clamor for specialties like jalapeño cheddar grits, green chili burritos, house-cured and smoked pastrami, and Bekke’s pecan pie.
Why: “We go all the time, and my kids love it too. I’ll pick it up or we’ll all go down to Sunnyslope and eat on the patio. The brisket is amazing. Scott Holmes is the BBQ king and he’s taken it to a whole new level.”
Favorite dish(es): “Brisket, though we also get the pulled pork.”
Where: The Italian Daughter; 23655 N Scottsdale Rd, Scottsdale, AZ 85255
What: At this popular neighborhood spot, restaurateur Melissa Maggiore commemorates the memory of her father with family recipes like Tomaso’s lasagna and spaghetti Picchi Pacchiu. And with executive chef Vittorio Colafranceschi at the helm, you can also expect fabulous stone-fired pizzas, risotto and hand-crafted pastas, and mains like cioppino and Barolo-braised short rib.
Why: “I know it’s my sister Melissa’s place, but it has to be mentioned. Her chef, Vittorio, with, of course, my son Tomaso, are putting out amazing Italian food. It has live music, and they do a great job. Say hi to my sis Melissa when you go in!”
Favorite dish(es): “Vittorio’s arancini are probably the best in town. I’m a pasta guy so I love all of them, like the Norcina with sausage, mushrooms and cream; it’s delicious. And the osso buco when he does it on the weekends is spectacular.“
written by: christina barrueta | photographed by: maggiore group