“It’s so pretty in here. This is what I want my house to look like,” a woman with a stroller says as she walks past my table. I am sitting inside Lydia’s Kitchen & Market to meet owner Jonathan Madrigal, and she isn’t wrong. The space is beautiful, with soft shades of blue, green, and beige layered into the mid-century modern architecture of The Frederick at 1215 E. Missouri. Built in 1963 by Weaver and Drover and named for architect Frederick Weaver, the building provides a design-forward backdrop that feels both timeless and intimate.
Madrigal is also the founder and owner of Berdena’s, a specialty coffee shop with two locations, one in Old Town Scottsdale and another directly across the courtyard from Lydia’s at The Frederick. Lydia’s extends Madrigal’s vision for Berdena’s by broadening the original café concept into an all-day destination, blending thoughtful cooking with a curated market and a menu that moves seamlessly from brunch to dinner. Lydia’s is a place to gather, eat, sip, browse, and linger. Open from 9 a.m. to 8 p.m., guests might start with espresso and a pastry, return for brunch with cocktails, shop the market shelves, or end the day dining under the patio lights.
Madrigal’s inspiration comes from both his personal story and his upbringing. Born in Costa Rica and adopted by a couple in Michigan, he credits his early love of food and cooking to his mother, a gifted home cook who influenced his approach to flavor and warmth. He studied business, earning a Master of International Business, but his passion for hospitality took root during his college years when he could not find the kind of welcoming café he craved. “When I was in college, I wanted to…go to a place where I could study, have good internet, have a good cup of coffee, and a little bite to eat.” What he could not find, he would eventually build—a café where baristas remember your name and your order. “We [have] put a lot of time and effort into customer service, because we want to know your name…to know what you like, what you don’t like.” Madrigal recalls, “I jokingly told my mom, ‘You should open a little coffee shop. You always wanted to do something like this.’” She wasn’t interested, but she encouraged her son to do it, and Berdena’s opened in 2017.
Madrigal kept the menu at Berdena’s simple: coffee, a few well-crafted dishes, and a focus on quality. One of those dishes became an instant phenomenon, earning Phoenix Magazine’s Best Avocado Toast award. “We went all over California to the coffee shops that we love, and we realized we could bring [avocado toast] to Arizona.” Served on artisan bread, Madrigal says, “We made it very simple, just lemon, salt, a little pepper. And it became a cult.” Berdena’s has since become known not just for its Avocado Toast, but also for its Breakfast Sandwich and Breakfast Burrito, staples that showcase Madrigal’s philosophy of simplicity done well.
The second Berdena’s opened in 2021 at The Frederick. Madrigal notes that each location reflects its surroundings, each designed by his sister, Morgan Stewart, founder of the interior architecture studio, Studio Lithe. The Fifth Avenue Berdena’s is “very beachy, California, very Santa Monica, kind of vibes,” while the space at The Frederick leans into leather, wood, and mid-century notes. “We try to make everything a little different, even though it’s still Berdena’s.”
Still, Madrigal says, something was missing. “I always wanted to open a little market with a kitchen. And I love brunch.” He had traveled in France, where small wine bars showcased simple, thoughtful bites meant to share. It sparked an idea that became Lydia’s, a warm, lived-in space with shelves of intentionally crafted, artisan goods and a menu rooted in European-style home cooking. “I wanted to feel like I’m at my mom’s house or grandma’s house, having these amazing, homemade meals.” On any given night, guests might try Mike’s Mushroom Sliders, a favorite layered with crisp rice and seasoned portobello mushrooms, or one of the nightly specials, such as a creamy Chicken Marsala over spaghetti.
Lydia’s brunch is a major draw and a personal favorite of Madrigal. Popular dishes include the Lydia’s Seasonal Scramble with roasted zucchini, blistered tomatoes, roasted Brussels sprouts, two eggs, chicken sausage, and Parmesan; the Sweet Potato Pancakes topped with whipped peach butter studded with candied walnuts; and the French Toast draped in orange mascarpone and fresh berries. Retail is also part of the experience. A display of artisan pantry items, teas, salts, glassware, crafts, and giftable pieces greets guests. As Madrigal says, “We want to be intentional with what we buy, [with] things that are as local as possible, or U.S.-made.”
Looking ahead, Madrigal is shaping the future of Lydia’s with new culinary leadership. He recently hired executive chef Danny Teixeira, who will refine evening service, introduce new seasonal offerings, and help deepen the brand’s culinary identity. Madrigal is also planning to elevate the wine program with his brother, a sommelier, to focus on natural wine selections. But the heart of Lydia’s will always be community. “We are planning community dinners, and I really want to see families and groups come in and enjoy the space, because the goal is to give the neighborhood a place to gather.” And Lydia’s is precisely that—a place built for the neighborhood to enjoy, morning to night.
written by: marci symington
photographed by: luke irvin
𖡡 1215 east missouri avenue suite 10, phoenix, az 85014