Long before launching Hi Noon Hospitality in 2022, Adam Strecker sharpened his skills with some of the country’s most respected operators. After studying hospitality in New Orleans, he joined Hillstone Restaurant Group, overseeing brands including Houston’s and relocating nearly a dozen times in 10 years. That chapter instilled a deep respect for precision, pacing, and the mechanics of a dining room that runs like clockwork.
Arizona came next. Strecker joined LGO Hospitality, helping grow neighborhood standouts such as Buck & Rider and Ingo’s Tasty Food. In 2019, he and his team assumed full ownership of those concepts, later operating them under the Hi Noon Hospitality banner. During a time when much of the industry pressed pause, Strecker leaned in, refining menus, elevating interiors, and preparing for expansion. Today, Buck & Rider and Ingo’s each have three Valley locations, with additional markets in development.
Now comes Pinyon.
Located at 7363 E. Scottsdale Mall beside AZ88, the restaurant occupies one of Old Town’s most visible park-facing positions along the Scottsdale Civic Center’s sprawling park lawn. The building has three levels: two upper floors and a basement, with exceptional views of the area.
On the primary level, dramatic glass walls slide open, allowing the dining room to spill onto a tree-lined patio anchored by an antique fountain. The second level centers on a bar that looks directly out over the park, offering sweeping views framed by brass accents and warm stone. The basement level features a dedicated private dining space with its own entrance.
Yes, the setting is impressive. But the real story starts in the kitchen.
At its core is a Josper, a state-of-the-art Spanish-crafted charcoal oven that functions as both a grill and a roaster. Unlike a traditional open grate, this enclosed system concentrates heat within a cast-iron chamber, reaching temperatures significantly higher than standard grilling equipment. That intensity allows chefs to sear quickly while sealing in natural juices.
Oak and fruitwood charcoal fuel the process, imparting subtle smoke that enhances rather than dominates. The result shows up in crisp-skinned whole fish, deeply charred shrimp skewers, and steaks that form a robust crust while remaining tender inside. The contrast between exterior caramelization and interior succulence defines much of the menu. Pinyon is also proudly committed to cooking without seed oils.
If the Josper supplies the muscle, the Hummusiya supplies the personality.
Pronounced hoo-moo-see-yah, the term refers to establishments across parts of the Eastern Mediterranean that specialize in hummus. These venues build entire menus around freshly prepared chickpea purées, topped with vegetables, spices, or meats, and served with warm bread for scooping and sharing.
At Pinyon, the Hummusiya occupies its own section of the menu and is in addition to the ample appetizer offerings. Guests are encouraged to order multiple spreads for the table, setting a communal tone from the first course. Expect combinations such as Castelvetrano olives and sheep’s milk feta folded into hummus, sliced filet layered over a creamy base with Aleppo pepper, or pistachio labneh finished with herbs and za’atar. Fire-roasted eggplant appears as baba ganoush, and seasonal variations rotate frequently. Warm pita, baked throughout service, arrives ready for dipping and passing.
Then there is the seafood.
For long-time followers of Strecker’s work, pristine seafood is nothing new. Buck & Rider built its reputation on daily deliveries from the East, West, and Gulf coasts, raising expectations for ocean fare in the desert. That same sourcing discipline anchors Pinyon’s raw bar.
Oysters from growers such as Island Creek and Spindrift headline the selection, joined by scallops on the half shell and wild shrimp. The presentation remains simple, allowing natural brine, sweetness, and texture to stand front and center. Delivering that level of freshness in Arizona requires meticulous logistics and long-standing supplier relationships, both hallmarks of Strecker’s approach.
Beyond the raw offerings, the menu travels the Mediterranean Basin without feeling gimmicky. Yellowtail crudo, salmon carpaccio, and dressed Dungeness crab sit comfortably alongside charcoal-seared flat iron and porterhouse. Seafood pastas and grilled meats coexist easily, unified by bright herbs, citrus, and spice.
The beverage program complements rather than competes. Mediterranean island wines anchor the list, while cocktails layer citrus, botanicals, and fortified elements in ways that feel familiar yet current.
Hi Noon Hospitality now serves more than a million guests annually across its portfolio. With Pinyon, Strecker builds on decades of experience while pushing into new territory. He has replaced fryers with fire, transformed hummus into a star, and—of course—keeps sourcing the best oysters in the country. While an homage to The Mediterranean, Pinyon is not about duplicating a specific destination. It is about capturing the spirit of gathering around food cooked over flame, sharing plates across the table, and watching the park lights flicker on as evening settles into Old Town.
written by: alison bailin batz
photographed by: luke irvin