Pretty Decent Concepts is on a pretty good roll, changing up the Valley’s dining scene at the speed of an Energizer bunny. The hospitality group behind Wren & Wolf, Carry On, and Chico Malo, is opening five new concepts this year and two more in 2026.
Earlier this year, Drop Dead Gorgeous and Filthy Animal took Tempe by storm, and in the fall, Cleaverman, Uppercut, and Filthy Martini Bar will bring a whole new vibe to downtown’s Arizona Center.
“When we looked to expand, we looked for burgeoning markets where we could have an impact and be stakeholders in a community starving for great concepts,” said Teddy Myers, owner of Pretty Decent Concepts. “We were early adopters in downtown eight years ago and helped it become a thriving urban area. When we had the opportunity to take over and steward the space P.F. Changs had on Mill Avenue, we felt that we could be the first domino that falls there too.”
Pretty Decent Concepts’ outlets are all unique, but linked by their focus on expertly executing a theme that elevates a night out. “You can get great food anywhere,” said Myers. “But we create concepts that are an immersive experience and an escape. We wanted more than food on a plate or a drink in a cup.” According to Myers, most concepts started with a silly idea that, after much refining with the team, evolves into restaurants and bars that carry out a theme without being gimmicky.
Partner and renowned designer Peter Bowden brings the vision to life using inviting interiors that pair bold contrasts with rich textures. This year, his work on Carry On was recognized as the Best Bar Design by North America’s 50 Best Bar Awards.
Each Pretty Decent Concept outlet features menus crafted by Culinary Director Chef Ivan Gonzalez, who was named Top Chef at this year’s Foodist Awards, while the bar program is overseen by James Beard semi-finalist Jax Donahue.
When Myers was growing up, Grammy Awards were more on his mind than James Beard Awards. A drum player, who even played on the Phoenix Suns drum line, Myers and his band eventually took their show on the road. “Music is a very expensive career to maintain,” he said. “We did four tours, running on fumes and barely making it. It’s an incredible grind, and being married, it wasn’t good to be gone all the time.” In his mid-twenties, Myer and his wife Kaitlyn decided they wanted to go into business together. Both had worked in hospitality, and they decided to go to the school of Sam Fox for five years.
“We went to work for Fox Concepts intentionally,” said Myers. “Sam had built and scaled a company with multiple James Beard awards. We both took a scholarly approach and learned everything we could by doing different roles. When we felt our toolbox was full, we sold our house and started Chico Malo.”
The gamble paid off, and now Myers has enough experience and financing to bring to life Cleaverman, a concept 10 years in the making. “I left Fox Concepts to open a steakhouse, but I quickly realized my skill set wasn’t developed enough and I didn’t have enough investors for such a big project,” he said. “We wanted the space that Hooters occupied at Arizona Center. It was a bit of a black eye for Phoenix, and it’s been my mission to elevate that space.” The space will house Cleaverman, Uppercut, and Filthy Martini.
Inside Cleaverman, diners will discover a modern twist on a traditional steakhouse. According to Myers, it will look like a restaurant with a long, storied history, but one that has many more stories waiting to be written.
Hidden behind a nondescript door inside Cleaverman, 16 lucky carnivores per night can discover Uppercut. This chef-driven, 12-course omakase-style experience is an homage to meat. The space will have a totally different aesthetic than Cleaverman, creating the most high-end experience inside a high-end steakhouse that one could have.
Filthy Martini bridges both with a lounge dedicated to swank and swagger. A velvet-draped hideaway with a master tickling the ivories seven days a week, it’s a throwback to an earlier era, but with a decidedly modern spin and cocktail menu.
With seven new concepts planned through 2026, Pretty Decent Concepts is proving that sometimes the best way to make a decent impact is to think pretty big.
written by: dena rochè
photographed by: luke irvin