Liquor Pig

 - the concept - 
Liquor Pig is a rustic, upscale-casual Gastro-Bar serving the finest creative cocktails, craft beer, exceptional wines and buzz-worthy food with classically trained techniques and modern plating. This culinary and beverage revolution is globally inspired by the most exceptional of fare complimented by the freshest, local ingredients. It is a place where passionate art meets sustainability, elegant cuisine meets a comfortable setting and complete satisfaction is of the highest priority. 

The menu will be inviting for the casual drinker and diner, maintaining familiar cocktails and dishes with new variation, while in turn pushing the envelope in all areas to excite even the most discerning of food and beverage enthusiasts. Seasonality will play a key role with vibrant fruits and vegetables sourced daily from local farms. Nutrient rich ingredients will be highlighted to create happier and healthier options both in the bar and in the kitchen. 

The service will be impeccable, with smiling friendly staff to greet every guest making them feel warm and welcome. A team of exuberant and exceptionally trained professionals will see to every detail from start to finish with unmatched hospitality. 

The ambience will include a lively bar where crowds will be excited to gather and celebrate life with a well curated music list with the likes of Edith Piaf, Smokey Robinson, Johnny Cash, NWA, Ramones and Nirvana just to name a few. The room is well thought out to ensure every table is prime seating, creating an atmosphere conducive to all occasions from a gathering of co-workers to the perfect date night. The décor will embody organic elements to provide rustic charm alongside avant-garde design to keep the space looking timeless 

This is not just any ordinary bar, this is an experience! 

 - consumer message
 Many believe that food and service are easy… perhaps, but what about the ideal experience? 

The idea seems simple enough: genuine people, exciting beverage and whimsical cuisine in a place where we feel special, recognized and happy while taking care of ourselves, others and the world around us. How often does this actually happen though? 

At Liquor Pig, we know this kind of food, beverage and service is hard work - but we love it! 

The seed for this idea grew into a need, where offering nourishment for the heart and soul is no longer a desire, but a necessity. We all deserve to eat and drink well. We all deserve to be treated like friends and family. Could this be our everyday experience? We think so! 

Liquor Pig. Hospitality, the right way! 

-operators
 Scott Casey has worked in the restaurant arena in many different capacities for over 30 years. He started in the restaurant business while in High School as a dishwasher and busboy at his family’s restaurant. While in college, he worked as a bar, food runner and server, and it was at this time he was made aware, by the sommelier, of his propensity for wine service. Upon graduation from University of California Irvine, he set out in search of more culinary knowledge and attended the Culinary Institute of America in Hyde Park, New York. After completing culinary school, he took up residency with some of the most powerful names in the restaurant world such as: Daniel Boulud and Wolfgang Puck. His skill set has been sought out by many owners as a consultant and managing partner throughout his lengthy career. He has been a certified Sommelier (currently Level III, Advanced) for over 20 years and considered to be one of the most skilled in the Phoenix Metro area. He has always tried to work with others that can enhance his knowledge and understanding of the business. Along the way he has worked at these establishments: Daniel NYC (Opened it in 1993 as a Sommelier), Spago West Hollywood (Sommelier in 95’), Convivo (Opened it in 1998, Best New Restaurant PHX in 1998, worked as server/Sommelier from 98’-01’), Ocean Club (Opened it in 2002 as the General Manager – overseeing 11M in first year sales), Lon’s at the Hermosa Inn (Sommelier 02’-03’, Selected wines for the addition of the new Wine Cellar - Wine Spectator Awards), Different Point of View (Sommelier from 2003-2007, managed a 2M cellar and 1000 bottle selection list and received multiple awards during tenure). After departing DPOV in the fall of 2007, he began his journey using the tools gained at these decorated restaurants as a consultant. For the past 13 years as a consultant he has designed, trained and opened multiple hotels, restaurants and bars around the country. During this time, he has also overseen over 30 ground-up buildout’s worth over 278M. 

Steve Smith or 'Chops' as he’s affectingly known in the valley has been engrained in the culinary fabric for over 25 years. Chops unknowingly started his career at the age of 12 washing dishes in Colorado during the summers. Moving to Arizona in 1991 he continued working in restaurants bussing tables while going to sunny slope high school. While attending ASU, chops worked as a waiter and bartender to pay for tuition. While working for one of the top restaurants in Phoenix he always found his way to the kitchen with any free time available. With the insistence of the chefs, he decided to leave college and attend Scottsdale’s Le Cordon Bleu and graduated with top honours. This led to a culinary pilgrimage to work with the valley’s best chefs. Chops was personally called to lead the culinary teams at St. Francis, NOCA (2009 semi-finalist James Beard best new restaurant), Brian Malarkey’s Seersucker, Fat Ox, and most recently friend Rochelle Daniel’s Atria in Flagstaff to name a few. Chops was named one of Arizona’s next five rising Chefs in the valley 2009. He has worked in 14 restaurants in the immediate old town area and lent his culinary talents to open and consult five old town kitchens which are still operating today. Currently he is working with his partner Scott Casey for Matt Carter on his new restaurant as well as developing menu and kitchen design with friend Rochelle Daniel on her next three concepts as well as Liquor Pig.