Under the blossoming palo verde trees, spring has sprung at Ocotillo Restaurant in Phoenix. To celebrate the season, guests are invited to taste a new menu filled with spring flavors, surrounded by a beautiful yellow blanket of spring flora on the restaurant’s patio.
Focusing on New American seasonal cuisine with a touch of Arizona influence, Ocotillo pays special attention to fresh and seasonal ingredients throughout the year. The new menu features more than a dozen new dishes, acknowledging the season with a variety of flavors and exciting bites.
“I’m thrilled to introduce these delicious new dishes to our guests. We’ve worked hard to develop innovative flavor combinations for a new twist on familiar comfort foods,” Chef Michael Shirilla said.
Highlights include a thick-cut bone-in pork chop, served with green beans, miso-mustard vinaigrette, citrus-honey sambal glazed fingerlings, scallions, herbs, and chiles; grilled octopus with romesco sauce, crispy fingerlings, artichoke hearts, grilled lemon, and chimichurri; bucatini with green olives, capers, eggplant, shallots, artichoke, lemon sauce, herbs, basil oil, and crispy garlic.
Ocotillo has also launched a new cocktail program, featuring dozens of carefully crafted beverages, an expanded wine list, and a wider selection of beers, many of which are sourced from local breweries.
Ocotillo is situated in Midtown Phoenix and boasts a distinctive indoor-outdoor design that seamlessly blends native desert flora with modern architecture. The restaurant serves dinner starting at 4 p.m. and brunch on the weekends from 10 a.m. to 3 p.m. For more information, visit ocotillophx.com.
