Your support strengthens our coverage.<\/strong><\/strong>\t\t\t\t\t\t<\/p>\n\n\t\t\t\t\t\t\tWe\u2019re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.\t\t\t\t\t\t<\/p>\n
Beckett\u2019s love for food and the restaurant industry started at an early age. The son of a pastry chef, he got his first restaurant job in eighth grade.<\/p>\n
\u00a0\u201cI loved the energy in the kitchen and had a great mentor,\u201d he says.<\/p>\n
After high school, Beckett attended the California Culinary Academy in San Francisco. He worked for Roy\u2019s, a restaurant group known for Hawaiian fusion cuisine from award-winning chef Roy Yamaguchi, for several years in a variety of roles from chef to trainer. He opened several Roy\u2019s restaurants, which is what brought him to Arizona. After working at Roy\u2019s, Hotel Valley Ho in Scottsdale and a few other places, Beckett decided to open a restaurant with his wife and their friends.<\/p>\n
\u201cWe spent a few hours over a few bottles of wine writing down everything we thought a restaurant should be,\u201d Beckett recalls. \u201cWe wanted to throw a dinner party every night where people in the neighborhood feel at home.\u201d\u00a0\u00a0<\/p>\n
It took several months to find the right location, get permits and complete renovations. In October 2010, Beckett\u2019s Table opened its doors, inviting the community to come together with upscale yet casual and comfortable decor and a warm and welcoming ambiance. Wooden tables fill the open-plan dining room, surrounded by a small, shaded patio. Customers can also pick a seat at the long community high-top tables while they watch plates fly out of the window to the kitchen.<\/p>\n
![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/IMG_6431.jpg\")
Chef Justin Beckett describes the menu as American comfort food. Dishes focus on fresh, seasonal ingredients. <\/p>\n
Beckett describes the menu as American comfort food, featuring staples like salmon and chicken, complemented by vegetables and accompaniments that highlight the season\u2019s best ingredients.<\/p>\n
\u201cIt\u2019s an approachable concept,\u201d Beckett says. \u201cOur menu offers something for everyone with a focus on freshness and creativity.\u201d<\/p>\n
While the menu changes seasonally, some items have been available since the beginning, including the short ribs, Brussels sprouts, grilled cheese and chocolate-dipped bacon s\u2019mores.\u00a0<\/p>\n
\u201cA lot of the dishes have stories,\u201d Beckett says. \u201cThe s\u2019mores are a twist on a treat I loved when my grandparents took me camping as a kid.\u201d<\/p>\n
While some dishes remain constant, the whole menu reflects seasonal ingredients and input from customers. The community aspect of Beckett\u2019s Table extends to its suppliers.\u00a0<\/p>\n
\u201cI\u2019ve learned that the menu should change based on seasonality and availability of vegetables, as well as feedback from diners,\u201d Beckett says. He works with several local farmers, including McClendon\u2019s Select.\u00a0<\/p>\n
\u201cGetting to know the McClendons has been a joy. They educate me and I consider them friends,\u201d the chef says. \u201cI know they are invested in this restaurant.\u201d<\/p>\n
Beckett\u2019s Table also features local producers on the drinks list, which includes several Arizona wines.\u00a0<\/p>\n
\u201cWe\u2019ve been growing our Arizona wine program and our relationships with Arizona wineries for a long time,\u201d Beckett says. \u201cIt\u2019s important for us to showcase and support local suppliers.\u201d<\/p>\n
Like many restaurants, Beckett\u2019s Table has experienced lows and highs over the years, from rising food and labor costs and the pandemic to nurturing young chefs and growing a loyal customer base.<\/p>\n
\u201cI\u2019m really proud of the culinary talent that has come out of this kitchen,\u201d Beckett says. \u201cAnother rewarding part of owning the restaurant for 15 years is the regular guests that I\u2019ve come to know, some that come in weekly or monthly. I\u2019m always waving to them from the kitchen.\u201d<\/p>\n
It all comes back to the concept of coming together for Beckett.\u00a0<\/p>\n
\u201cWhen we started Beckett\u2019s Table in 2010, we believed that if people came together with good food, good drinks and friendly service, they are bound to have a good time whether it\u2019s a business meeting, first date, anniversary or girls\u2019 night out,\u201d he says. \u201cFifteen years later, that remains true.\u201d<\/p>\n
Beckett\u2019s Table<\/strong><\/p>\n3717 E. Indian School Road<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"Beckett’s Table\u00a0has been serving customers for 15 years. Beckett\u2019s Table When guests enter Beckett\u2019s Table, the door handles…\n","protected":false},"author":3,"featured_media":381430,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5131],"tags":[5229,5643,1587,27144,1589,67,586,132,5230,68,2969],"class_list":{"0":"post-381429","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-chefs","12":"tag-phoenix","13":"tag-united-states","14":"tag-united-states-of-america","15":"tag-unitedstates","16":"tag-unitedstatesofamerica","17":"tag-us","18":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115555523262921236","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/381429","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=381429"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/381429\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/381430"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=381429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=381429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=381429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/IMG_0517-e1763065966366.jpg\")
![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/IMG_5529.jpg\")
The quartet of friends, and food and wine experts, teamed up to open Beckett\u2019s Table.<\/p>\n