Another Restaurant for Fox Restaurant Concepts
Sam Fox certainly has a knack for developing new restaurant concepts that the community will welcome. He’s done it again adding Flower Child to the list of 15 different restaurants under the Fox Restaurant Concepts umbrella.
Opened in May 2014, Flower Child brings together three important elements: healthy food, fast preparation and a casual atmosphere. A year later, Fox Restaurant Concepts is opening their second location this month in Scottsdale.
As soon as you step into the restaurant, you can feel an inviting energy. Everyone is friendly and enthusiastically greet you. They can help answer any questions you may have about the menu and its ingredients. The nice thing, too, is you can order your meal the way you like it.
I was welcomed by General Manager Sean Fundiller, who has been with Fox Restaurant Concepts for three years. During that time, he has worked in a number of locations with Flower Child being his seventh. He originally started with True Food in California.
Chef Zach Wethington also started three years ago at Sauce. He graduated from the Art Institute of Phoenix, Culinary. He’s been a chef for more than 10 years, previously working as chef and general manager for Corn Bakery. He also worked at a country club in Anthem and another in Colorado.
“The competiveness in me is to strive to be perfect every time,” shares Chef Zach. “So each time I prepare a dish, my goal is to make it as perfect as it can be.”
Yes, using simple foods when cooked correctly hold so many wonderful flavors. It may appear effortless but a lot of preparation and know-how is involved for it to get those results.
Healthy Food for a Happy World
Healthy food doesn’t have to be tasteless or boring. Once you’ve tried one of the meals at Flower Child you’ll be amazed on how delicious vegetables and grains can taste when cooked using fresh, organic ingredients.
I started my tasting with a couple of the popular dishes – Forbidden Rice Beef Bowl and the Flying Avocado Wrap. The beef bowl is a generous serving of grass-fed beef, black rice, japonica, broccoli, carrots, onions, bok choy, cage-free egg and sesame seeds. The wrap is also a nice portion of grilled chicken, smoked Gouda, romaine, tomato, avocado and hummus. It was very fresh and housemade using whole wheat, flax and chia seed. After trying them it was obvious why they are so popular as they are fresh, colorful and tasty.
From the mix and match side dishes, I sampled the red chili glazed sweet potato, the quino cauliflower tabbouleh; gluten-free max and cheese and the roasted asparagus. The quino cauliflower tabbouleh is made with tomato, cucumber, mint, feta and lemon tahini. They were all very tasty.
Salads offered are kale, chopped vegetable, Thai buckwheat noodle, the granola, cauliflower Caesar, quino and Mediterranean. The kale salad is made with pink grapefruit, Fuji apple, black currant, smoked almonds and white cheddar. It was deliciously healthy. All the salads are made with fresh, organic, locally grown produce. I definitely will be back to try the other salads as the descriptions sounded wonderful. Protein can be added to any dish with a choice of grass-fed steak, all natural chicken, sustainable salmon, and organic tofu.
A Healthy Kids menu is available and includes broccoli with parmesan; organic smashed potatoes; roasted vegetables; sweet corn and quinoa; gluten-free mac and cheese; organic brown rice; and seasonal melon and berries.
Flower Child is an excellent introduction to healthy eating in a relaxing atmosphere. All the protein comes from ranchers who treat their animals with respect raising them naturally without additives.
“Every hour is happy hour” explains Souse Chef Jeff Moore. “We serve two organic wines. Our organic beers include Hefeweizen and Kombucha, both on tap.”
I tried the Hefeweizen and it has a unique tasted which I thoroughly enjoyed.
Grand Opening in Scottsdale
Scottsdale residents are in for a treat with the grand opening this month of the second Flower Child located off Shea Blvd. and 90th Street. The same wonderful, healthy menu that’s served at the Phoenix location will be available with a few new specials. General Manager Dani Richter, who has been with Fox Restaurant Concepts for four years, has been the general manager at the Phoenix location. She also managed the Zinburger in Tucson and at the Biltmore.
“We are really excited about being a part of the community and bringing our healthy, fast casual concept to Scottsdale,” Richter shares.
Chef Cole McCarroll joins the Scottsdale crew bringing with him eight years experience as a chef. He has worked with Fox Restaurant Concepts since May of 2012, starting at Blanco and opening Flower Child, Phoenix. Chef Cole graduated from Le Cordon Bleu in Scottsdale. He previously was the chef at Capital Grill, and at the Talking Stick Resort restaurant’s Orange Sky and Degree 270.
“I’m passionate about cooking and about eliminating the processing that covers up the natural flavors of food,” states Chef Cole.
He definitely is in the right spot as the flavors from the wonderfully prepared dishes will have you going back for more.
Hours: Open daily – 11 a.m. – 9 p.m. (closed Thanksgiving & Christmas)