Chef Scott Conant and be SC Culinary The team today announced the reopening of Mora Italian in Phoenix, which will introduce new dishes and a refreshing look on April 9th when guests are welcome again.
Chef Scott Conant
Mora is a modern osteria that has received prestigious awards and numerous awards for “best restaurant” since it opened in 2017. It combines a stylish and bespoke aesthetic with a relaxed and communal atmosphere in an expansive dining room, elegant bar and roadside terrace along bustling Seventh Street in Phoenix. In view of the pandemic, the restaurant was temporarily closed and renovated in the summer of 2020 to revitalize the space. Conant focused on Mora’s sister restaurant, The Americano, a newly opened Italian-inspired steakhouse in Scottsdale.
“After a very challenging year, we are finally seeing light at the end of the tunnel and we think now is the time to welcome the community back to Mora in a safe and responsible manner,” said Conant. “Guests can expect the same level of soulful delicacy that made Mora a neighborhood favorite, but they’ll also see some new dishes I’ve worked on, particularly wood-fired like the toasted branzino. We’ve tweaked the menu and delved into what makes Mora a special Phoenix restaurant that is casual and sociable. “
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Niman Ranch Prime NY Strip
Enjoy the happy hour exclusively at the bar from Wednesday to Sunday from 4pm to 6pm.
Niman Ranch Prime NY Strip
Enjoy the happy hour exclusively at the bar from Wednesday to Sunday from 4pm to 6pm.
The menu includes more than half of the dishes, such as roasted branzino alla “Livornese” with tomatoes, capers, and black olives ($ 32). Wood-Fired Porchetta Spice Chop with Orange, Confit Fennel, and Green Apple ($ 34), Black Gemelli with Squid Ragu, Fresno Chili, and Pickled Shallots ($ 25), and Stuffed Peppers with Salumi, Fontina, Carnaroli, and Pomodoro ($ 10). Conant’s contemporary approach to Italian cuisine also interprets time-honored classics and well-known Mora favorites such as Pasta Al Pomodoro (USD 20), Polenta “Cremosa” with seasonal mushrooms and truffles (USD 17) and Wood Fired Octopus with smoked potato cream, concentrated tomatoes and capers new ($ 19).
Conant is ideal for takeaway orders or to enjoy at home. He has also perfected his wood-fired pizzas, where the dough is fermented for two days, which adds a lot more texture and flavor. Choices range from margherita with a choice of burrata or fior di the latter, tomato, basil ($ 15), soppressata with Calabrian chilli, tomato, fennel sausage ($ 17), and truffle with truffled fontina fonduta and duck egg ($ 19). New craft cocktails and Italian desserts round off the menu.
MORA ITALIAN
Place: 5651 N. 7th St., Phoenix, 85014
Hours: Wednesday to Sunday from 4pm to 9pm; Daily happy hour exclusively at the bar from 4 p.m. to 6 p.m.
Reservations / Info: moraitalian.com. 602.795.9943
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