In celebration of summer’s return, Fox Restaurant Concepts invites guests to feast on the flavors of brand-new seasonal dishes launching at all locations of Culinary Dropout and The Henry in Arcadia.
Culinary Dropout’s blend of a laidback, yet lively atmosphere paired with delicious food, carefully crafted cocktails and entertainment promises the perfect setting for any occasion. Those seeking a more animated atmosphere can check out the restaurant’s expansive indoor and outdoor spaces hosting live music, popular patio games and a plethora of big screens to catch your favorite local sports teams.
Positioned in the heart of Arcadia, The Henry offers a stylish, modern environment where guests receive a warm welcome from baristas, servers and bartenders who know their clientele’s favorite orders. From crave-able eats to deliciously refreshing cocktails, the restaurant’s Gatsby-style elegance complemented by a charming array of open dining spaces makes it the perfect spot for everyone.
“Summer is here and these new menu additions aim to celebrate seasonal ingredients and incorporate a range of global influences,” says Fox Restaurant Concepts Corporate Chef Kenny Woods. “At The Henry, we’re embracing summer produce in its peak and leaning into more seafood to create dishes that are light but also really flavorful, while at Culinary Dropout, we’ve focused on adding new and even more delicious twists on beloved classics.”
Below, check out what new seasonal specialties Culinary Dropout and The Henry are dishing out this summer.
Culinary Dropout
Locations in Downtown Gilbert, Downtown Tempe, The Yard (Phoenix), Scottsdale Quarter, Old Town Scottsdale, Tucson
New menu highlights include:
- Strawberry and Spinach Salad ($16.50) with golden raisin, snap pea, goat cheese, farro, garden herbs, smoked almond and poppy seed vinaigrette.
- Asian Crunch Salad ($15) with purple cabbage, avocado, sesame, roasted cashew, fresno, dried mango and a Thai curry vinaigrette.
- Peking Duck and Shrimp Fried Rice ($23) with orange miso sauce, red chili sesame butter, cashew and a little bit of smoke.
- Wagyu Pigs in a Blanket ($16) with honey mustard crème fraiche.
- Chicken Cacio e Pepe ($22) with pecorino, cracked peppercorn butter, parmesan and basil.
- Pasta Bolognese ($23) with tagliatelle, Italian meat sauce, parmesan and basil.
The Henry
4455 E. Camelback Rd. Phoenix, AZ 85018
New menu highlights include:
- Grilled Shrimp Taco Platter ($25) with charred peppers and onions, sweet corn elote, guacamole, adobo salsa and house-made corn tortillas.
- Heirloom Tomato and Feta Salad ($18) with romaine, cucumber, olive, Tinkerbelle pepper, red wine vinaigrette and za’atar.
- Jumbo Lump Crab Cake ($29) with summer corn salad, remoulade, oven-roasted tomato and lemon.
- Whipped Ricotta and Artichoke ($16) with spring asparagus, mint, lemon chili and grilled bread.
- Cinnamon Swirl French Toast ($16) local brioche, whipped cream cheese frosting and cinnamon caramel.
Reservations are recommended for both reservations. To book, visit culinarydropout.com or thehenryrestaurant.com. For more information about Fox Restaurant Concepts, visit FoxRC.com.
Photos courtesy Fox Restaurant Concepts
