My Monday morning ritual of the past few months has included figuring out which East Valley restaurants closed over the previous weekend. Maybe this is a sign the economy is turning around: Today, there are a couple weekend closures of note, but both restaurants — Bella Vino in Chandler and Digestif in Scottsdale — are promising to reopen by the end of the year.
Workers were removing fixtures and equipment Monday from Bella Vino, the upscale Italian restaurant on the southeast corner of Alma School and Chandler Heights roads. But a sign on the door indicated Bella Vino (pictured) plans to reopen in November at Gilbert Road and the Santan Freeway. No word on whether it would offer an Italian menu (its original concept), a Mexican menu (which it recently added) or keep both.
(If memory serves, there are a couple of Italian options, Olive Garden and Streets of New York, already at Gilbert and the Loop 202, but I can’t think of a Mexican restaurant there. Plus, owner-chef Anthony Serrano’s family operates several Mexican eateries in western Arizona.)
Meanwhile, Digestif continues to experience a whirlwind of change since opening last year. The Cal-Ital restaurant left its indie-cool, beatnik-basement digs in July and moved across Stetson Drive to a much smaller, stripped-down space vacated by one of owner Peter Kasperski’s other eateries, Sea Saw. Then, chef Payton Curry announced earlier this month he was leaving to take over the kitchen at Tempe’s Caffe Boa.
Marianne Markogianis, marketing guru for Kasperski’s restaurant group (which also includes Cowboy Ciao and Kazimierz World Wine Bar), says Kasperski hopes to reopen Digestif by December. Although the restaurant will get a new name, a new look and a new chef, Markogianis says it likely will retain its recently converted gastropub menu, albeit shortened, of globally inspired dishes.
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Kasperski’s group seems to be in trouble. I always likes his places. Especially huis wine lists. I firmly believe the economy is really hitting him hard. He lost his chef at Cowboy Ciao, Sea Saw, and now Digestiv. Seems like management problems to me. Why do all the chefs leave?? Could it be $$$, cuisine differences of opinion or maybe just bad luck.