Business World

A Phoenix restaurant is making waves with its menu in Manhattan. St. Francis, 111 E. Camelback Road, was among a handful of new restaurants nationwide to garner the attention of the James Beard Foundation.

The national nonprofit annually nominates chefs, restaurants and entrepreneurs across a variety of categories as part of its efforts to support and promote the culinary arts around the country. St. Francis was selected among a group of 31 restaurants nationwide as a “Best New Restaurant” nominee for an annual James Beard Award. It was the only restaurant in the state to be nominated in that category, but among a number of Valley properties to be recognized by the organization.

Although the restaurant didn’t make a second round of cuts in the competition — nor did any other Arizona eatery — St. Francis chef and owner Aaron Chamberlin said he’s thrilled that his restaurant has received the accolade.

“It’s really the Oscar award for the restaurant industry. We feel very lucky to be recognized, and it reassures us that we are doing the right thing,” Chamberlin said.

Chamberlin opened the restaurant in partnership with his brother, David, a principal Chamberlin Associates, a property development company, last fall.

After buying the former office of a well-known Valley architect, investing almost $1 million in renovations and creating an indoor-outdoor facility with an authentic wood-fired oven, the pair set out to serve the central Phoenix area. Despite the economy, the restaurant has managed to create a buzz and develop a following all while keeping its neighborhood feel near Brophy College Preparatory and St. Francis Xavier Catholic Church, restaurant’s namesake.

“We are front and center on Camelback and when you drive by you see us. That helps, but it’s important that we deliver and serve our customers every day,” Chamberlin said.

The restaurant specializes in a range of food and spirits, from an on-tap beer and a sandwich to a glass of red or white wine and dinner entrees including wood-fired pork chops, pot roast and roasted salmon salad. The restaurant also recently added a business lunch, with three courses of the chef’s choice, for $18 with a 30-minute in and out guarantee.

Chamberlin said that since the James Beard nomination was announced in February, it’s been hard to gauge how much business has been driven by the attention pay day loan lenders.

But Chamberlin, whose led food operations at establishments including La Grande Orange, Chelsea’s Kitchen in Phoenix and the Ritz Carlton in San Francisco, said it’s important not to be swayed by glitz and glitter.

“My business can win all kinds of awards, but if it’s not making money, I am not in business anymore,” he said.

In addition to St. Francis, a number of other restaurants and culinary personalities initially were selected by the James Beard Foundation, but none were tapped to continue on in the competition.

They include: Kevin Binkley of Binkley’s Restaurant in Cave Creek, Beau MacMillan of elements at Sanctuary Camelback Mountain Resort and Spa in Paradise Valley, and Silvano Salcido Esparza of Phoenix’s Barrio Cafe for Southwest’s Best Chef; Vincent’s on Camelback, Outstanding Restaurant; Tarbell’s, Outstanding Wine Service; Janos Wilder of Tucson’s Janos, Outstanding Chef category; Sam Fox, president and CEO of Scottsdale-based Fox Restaurant Concepts, Outstanding Restaurateur.

Steve Chucri, president and CEO of the Arizona Restaurant Association, said it’s a tribute to the state’s food culture that so many businesses have garnered attention from New York.

“This is really something that we are especially proud of in the food industry here and to have this kind of critical success given the economy,” Chucri said.

“Restaurants are a very competitive group, but we are also family when it comes to seeing each of us succeed,” Chucri said.

Arizona’s reputation continues to grow. Two Valley chefs have been invited to create meals at the prestigious organization for a hand-picked roster of guests.

On July 7, chef-owner Gregory LaPrad of Quiessence Restaurant at The Farm at South Mountain, will take his interpretation of modern American cooking to New York.

Peter Deruvo, chef at Sassi Restaurant, has been invited to cook at The James Beard House on July 21.

A list of final nominees can be viewed at: www.jamesbeard.org/awards under the “2010 Award Nominees.” Arizona’s nominations during the competition’s first-round can be viewed at “2010 JBF Restaurant and Chef Award Semifinalists.”

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