{"id":330611,"date":"2025-10-25T03:07:23","date_gmt":"2025-10-25T03:07:23","guid":{"rendered":"https:\/\/www.europesays.com\/us\/330611\/"},"modified":"2025-10-25T03:07:23","modified_gmt":"2025-10-25T03:07:23","slug":"buck-rider-team-readies-new-scottsdale-restaurant","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/330611\/","title":{"rendered":"Buck & Rider team readies new Scottsdale restaurant"},"content":{"rendered":"

\t\t\t\t\"Pinyon's
\n\t\t\t\t\t\tPinyon will open in Scottsdale in October.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n

Hi Noon Hospitality <\/p>\n

There are plenty of places to turn up in Old Town Scottsdale. Adam Strecker and Hi Noon Hospitality want Pinyon<\/a> to be the spot where diners can unwind and lounge.<\/p>\n

The restaurant sits on the west edge of the verdant lawn of Scottsdale Civic Center alongside landmark AZ88. While Strecker sits outside with his team, he remarks on the sound of peaceful birdsong surrounding the space.<\/p>\n

\u201cThis just feels like Europe in a lot of ways,\u201d he says.<\/p>\n

Pinyon will match that vibe once it opens Oct. 29. The restaurant will serve Mediterranean-inspired food and refreshing cocktails in a three-story space outfitted with imported marble, Parisian lighting and a custom charcoal grill made in Barcelona.<\/p>\n

Pinyon is the third restaurant from Hi Noon Hospitality, the team behind the popular seafood restaurant Buck & Rider and all-day eatery Ingo\u2019s Tasty Food. Hi Noon announced its plans for the new restaurant in April<\/a>.<\/p>\n

\"\"Pinyon\u2019s menu puts a spotlight on hummus with a rotation of dips and made-to-order pitas. <\/p>\n

A six-week trek Strecker made through Europe and the Middle East inspired the restaurant. By the time he got to France, Strecker says, he had a realization: \u201cWe just have to do the best of the entire Mediterranean basin.\u201d<\/p>\n

That\u2019s how the menu came together. Small plates and salads include pan con tomate, crispy papas bravas, Dungeness crab dressed in a mustard aioli, and Greek salad featuring feta and tomatoes.\u00a0<\/p>\n

The restaurant will offer a special Hummusiya menu, nodding to cafes Strecker saw in Istanbul that specialize in hummus. Pinyon\u2019s chefs will craft a rotation of 15 dips \u2014 like baba ganoush or hummus topped with grilled baby artichokes and salsa verde \u2014 that will change daily. Strecker became obsessed with the meaty, creamy chickpeas and pine nuts he had in Turkey and Lebanon, so he\u2019s importing them to Pinyon\u2019s kitchen. Dips will be served with pita breads baked to order.<\/p>\n

\u201cAll the details really matter to us,\u201d he says.\u00a0<\/p>\n

\"MeatThe kitchen is outfitted with a charcoal-burning Josper grill used in Spanish cooking.<\/p>\n

Large plates showcase meats and fish, including a 30-ounce porterhouse for two and a whole roasted turbot, cooked over a Josper charcoal oven and grill. Other entrees include Eggplant Napoleon with mozzarella, arugula pesto and passata, a Dover sole pan-seared with lemon, brown butter and capers, and Stuffed Calamari featuring shrimp, muhammara, bell peppers and pecorino cheese.<\/p>\n

\"ThreePinyon\u2019s cocktails lean classic and refreshing, making use on coastal Mediterranean ingredients.<\/p>\n

The drinks menu features a selection of spritzes and craft cocktails. Sip 6000 Miles, a mezcal-based tipple mixed with arak, an anise spirit, pomegranate and lime. Or order a spritz suited for a sun-soaked afternoon on Pinyon\u2019s patio, which is dotted with olive trees and features a tranquil fountain. The Sant\u2019Andrea Spritz is made with Ford\u2019s gin, Italian amaro, house citrus-cello and sparkling wine. The bar also boasts beer, zero-proof cocktails and a wine list.<\/p>\n

\"ASeats at Pinyon look out over a park.<\/p>\n

\u2018Not a bad seat in the house\u2019<\/p>\n

Pinyon\u2019s main patio flows seamlessly into the restaurant\u2019s dining room, which is outfitted with custom leather booths, rattan bistro chairs and checkerboard marble floors. Tables look out at the park or into Pinyon\u2019s open kitchen. The restaurant also boasts a private dining room that seats 20 on the lower level and a second story with a wall of retractable windows that quickly makes the space an alfresco experience.\u00a0<\/p>\n

\u201cThere\u2019s not a bad seat in the house,\u201d Strecker says.\u00a0<\/p>\n

The Hi Noon team knows Mediterranean restaurants are a hot \u2014 perhaps even saturated \u2014 dining trend around the Valley. That makes sense, Strecker says, because Phoenix sits on a similar latitude with a climate that resembles parts of the Mediterranean. The owner says Pinyon will stand out because it embraces dishes and ingredients from across the region.\u00a0<\/p>\n

\u201cThe environment\u2019s the same, the weather\u2019s the same. This food absolutely works in Arizona. It\u2019s how you want to eat when the summer hits,\u201d Strecker says. \u201cIf it\u2019s July, you don\u2019t want to have short ribs, and you would never be eating short ribs anywhere in the Mediterranean.\u201d<\/p>\n

While the Hi Noon team puts the final touches on Pinyon, they\u2019re inviting guests to stop in to pre-purchase gift carts to the restaurant. The hospitality group will offer a $20 gift card bonus and a tour of the restaurant until Oct. 28.<\/p>\n

\u201cWe\u2019re not on a major street, so it\u2019s going to take people time to discover us,\u201d Stecker says.<\/p>\n

\t\t\t\t\t\t\t\t\"Exterior
\nPinyon\u2019s double-decker space opens to the verdant grounds of Scottsdale Civic Center<\/p>\n

Sara Crocker<\/p>\n

\t\t\t\t\t\t\t\t\"A
\nPinyon\u2019s owners were inspired by trips around the Mediterranean.<\/p>\n

Hi Noon Hospitality <\/p>\n

\t\t\t\t\t\t\t\t\"A
\nChoose from four spritz options on the cocktail menu.<\/p>\n

Hi Noon Hospitality <\/p>\n

\t\t\t\t\t\t\t\t\"Restaurant\t\t\t\t\t\t\t<\/p>\n

Pinyon<\/strong>
Opens Oct. 29
7363 E. Scottsdale Mall, Scottsdale<\/p>\n","protected":false},"excerpt":{"rendered":"Pinyon will open in Scottsdale in October. Hi Noon Hospitality There are plenty of places to turn up…\n","protected":false},"author":3,"featured_media":330612,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5131],"tags":[5229,5643,1587,97044,1589,7600,67,586,132,5230,68,2969],"class_list":{"0":"post-330611","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix","8":"tag-america","9":"tag-arizona","10":"tag-az","11":"tag-openings-closings","12":"tag-phoenix","13":"tag-scottsdale","14":"tag-united-states","15":"tag-united-states-of-america","16":"tag-unitedstates","17":"tag-unitedstatesofamerica","18":"tag-us","19":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115432604086032899","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/330611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=330611"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/330611\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/330612"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=330611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=330611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=330611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}