In January, Pretty Penny opened on Roosevelt Row, bringing a more culinary-focused concept to the celebrated Pour Bastards Hospitality team. For this newest destination, founders Sam Olguin and Brenon Stuart, known for their hit cocktail spots Killer Whale Sex Club, Disco Dragon, and F.Y.P.M., have joined forces with chef Marcelino “Mars” Ramos and hospitality director Ivan Herrera. Together, they’ve created a downtown hotspot that blends Ramos’ globally inspired cuisine with Olguin and Stuart’s acclaimed craft cocktails.
For Ramos and Herrera, alumni of Chef Gio Osso’s Virtù restaurants and owners of Carvão Catering, the opportunity to collaborate on this new venture was more than just a logical choice–it was a dream long in the making. “Sam and Brenon’s drinks are next level, as is their hospitality, and we all align in our way of thinking,” explains Herrera. “While we loved working with Gio at Virtù, it’s cool to have Mars be able to take the reins and express himself, and it’s really fun to watch.”
The team’s shared vision encompasses every detail of their hospitality. “I love the way that food brings people together,” says Ramos. “That has been my motivation from the beginning; it all comes down to the guest experience. When I think back to the special dining moments that I’ve had, the ones that stay with me, I want to provide that same feeling for our guests. Collectively, that’s the focus for everyone at Pretty Penny. How do we create the most memorable experience? How do we give guests the experience we look for when we go out to eat?”
As director of hospitality, Herrera underscores this ethos: “I want to make sure that everyone has the best time they possibly can, from the second they step through the door to the second they walk out, and that starts with a warm greeting and a smile.” This spirit of hospitality manifests itself in unique, thoughtful touches throughout. From 5-6pm, bottles of wine are half off “for those who come in that first hour,” explains Herrera, and caviar service is always offered at cost “to make it more accessible to people who haven’t tried it before.”
“I follow a simple formula,” Ramos says. “It’s to show respect in everything that we do, and hopefully it shows in the guest experience.” One standout example of his culinary approach is the octopus tostada, born from a trip to Mexico City. Ramos recalls his visit to Contramar and the tuna tostada crafted by renowned chef Gabriela Cámara. “I thought, what if I did an octopus tostada?” he explains. That spark of inspiration led to a dish that has quickly become a Pretty Penny signature. “The key is to get as much flavor into every dish as possible,” says Ramos. For this tostada, that philosophy starts with a crispy blue corn tortilla generously topped with tender chunks of octopus tossed in a savory conserva. This kaleidoscope of flavors melds shallots and garlic with the earthy tones of oregano and achiote bolstered by the smoky warmth of chili powder and smoked paprika. Dollops of avocado puree and a spicy drizzle of salsa macha blending black sesame seeds with garlic and habaneros provide the finishing flourishes. But Ramos doesn’t stop there. “I wondered, how can I elevate the tostada and make it easier to eat?” he says, and thus sections the tortilla before frying. “It’s so smart,” adds Herrera. “It looks like a normal tostada when it’s on the plate, but when you pick it up, you realize it has already been cut into perfect bites.”
On the other hand, Pretty Penny’s roast chicken entices guests with a reimagined presentation of a classic comfort dish. Order this, and you’ll be rewarded with a juicy half chicken perfumed by a brine of brown sugar and red miso accented with herbs, citrus zest, and warming spices of cinnamon and allspice. The final, indulgent touch? A glistening baste of nutty brown butter. Accompanying the bird is a bowl of creamy pasilla pepper polenta topped with a confetti of roasted garlic, chile, and parsley, and “Chinese broccoli that might just steal the show,” says Ramos with a laugh. “We cook crumbled Chinese sausage with julienned shallots and garlic in olive oil until it starts to get a little crispy and add white wine and a good amount of black pepper to balance out the sweetness of the sausage. Then we finish it with sliced Fresno chiles and Maggi seasoning which adds a little smokiness; it’s the perfect condiment and the bridge that connects everything. It’s all about the balance.”
Providing the counterpart to Ramos’ cuisine is a concisely curated wine list and bar program featuring the exceptional cocktails that have established Pour Bastards Hospitality’s reputation. The menu is divided into descriptive categories of Fizzy, Refreshing, Silky, and Boozy. Here you’ll find stunners such as the Strawberry Rhubarb Daiquiri forming a clarified union of fermented rhubarb and strawberry with lime peel-infused rum, embellished with a frothy cap of strawberry Greek yogurt. Or, try the Red Apple Old Fashioned combining red apple juice, genmaicha tea-infused bourbon, and toasted sticky rice syrup, garnished with a shower of orange-scented chocolate.
“People seem to love what we’re doing, and we want to deliver that experience every single day,” reiterates Ramos. “It’s a challenge we all enjoy. Each day brings a new opportunity to create memorable moments for our guests, and it’s exciting to be able to keep proving ourselves.”
written by: christina barrueta | photographed by: grace stufkosky
pretty penny | 504 E Roosevelt St, Phoenix, AZ 85004