All Events

The FOUND:RE Phoenix Hotel, located at 1100 N. Central Ave., is thrilled to debut “51 Frames: A Randy Johnson Photography Exhibit.” The collection of works will be unveiled during an exclusive VIP opening on Thursday, May 2. It will be open for public viewing beginning Friday, May 3 through Sunday, Sept. 15. “It is an honor for us to present this exhibition and to work with Mr. Johnson to bring his art to our hotel gallery,” says Chris Genung, general manager of FOUND:RE Phoenix Hotel. “We look forward to displaying this incredible collection of works for our guests and visitors to enjoy.” The exhibition showcases the former Arizona Diamondback’s entire photography career, dating back to his time as a USC student up to his current works. Subjects range from landscapes and cityscapes to nature and rock ‘n roll. “51 Frames” will showcase primarily works that have not been on display previously. In addition to these will be a curated selection from his previous exhibits at The Fenimore Gallery in Cooperstown, NY and The Scottsdale Center of Performing Arts. “With this particular exhibit,” says Johnson, “I am looking forward to showing more of my love for rock and roll and travel.” The exhibition, in conjunction with Artlink, Inc. and Johnson himself, will be presented as part of FOUND:RE Contemporary’s regular schedule of rotating exhibitions. For more about FOUND:RE Phoenix Hotel, visit foundrehotels.com; for more about FOUND:RE Contemporary, visit foundrecontemporary.com.

Beginning Monday, May 20, Macayo’s Mexican Food restaurants around the valley are celebrating summer with all-new happy hour specials and extended hours!   Summer happy hour specials will be offered Monday through Friday from 2-6 p.m. and Saturday and Sunday from open to 3 p.m. Reverse happy hour will be available daily from 8 p.m. to close.   New drink specials include:   $3 Souvenir Mug Refills in guests’ Senor Bob, Senorita Cha Cha or Rita Bird Mugs $4 Hard Seltzers, Bottled Beer and Draft Beer $5 16-ounce Margarita de Macayo and Well Cocktails $6 Tito’s Cocktails and Jack Daniel’s Cocktails $7 Sangrias, Featured Margaritas and Beeritas (a Margarita de Macayo with a mini Dos XX Lager) $8 House Wine $9 Texas Margaritas and Prickly Pear Margaritas   Guests can also chow down on the following happy hour food specials:   $6 Cheese Crisp, Cheese Crisp with Roasted Green Chiles, Green Corn Tamale Bites and Dip Trio (featuring Guacamole, Spinach con Queso and Tomatillo Salsa)   $8 Mini Chimichangas, Carne Asada Fries, Homemade Guacamole, Spinach con Queso and Red Corn Chicken Taquitos   $10 Nachos Supreme, Grande Size with house chips, shredded beef or shredded chicken, mixed cheese, sour cream, guacamole, refried beans and pico de gallo (with jalapenos available upon request)   These summer happy hour specials are available throughout participating Macayo’s locations’ dining rooms, not just their bars and patios!   For more about Macayo’s, visit macayo.com.

Native Grill & Wings locations around the valley are celebrating the season—and the brand’s 45th anniversary—with all-new cocktail and appetizer specials.   From Friday, June 1 through Sunday, Aug. 11, guests can cheers to Native Grill & Wings’ 45th anniversary with the Cactus Blossom 45th Anniversary Cocktail featuring Western Son Prickly Pear for just $4.50.   Other tantalizing new sips include:   The Water-Rita with Western Son Watermelon Vodka and 1800 Silver Tequila, $8.50 The Vacay featuring Western Son Watermelon Vodka and Western Son Peach Vodka, $8.50 Spiked Bourbon Tea made with Makers Mark, peach syrup and fresh brewed tea, $10.50 Spiked Blueberry Lemonade with Western Son Blueberry Vodka, lemonade and blueberry syrup, $8.50; (also available as a mocktail for $4.50) Spiked Prickly Pear Lemonade featuring Western Son Prickly Pear Vodka, lemonade and prickly pear syrup, $8.50; (also available as a mocktail for $4.50)   Diners can dig into appetizer specials including:   Jalapeño Poppers, $8 Bavarian Pretzel with Beer Cheese Sauce, $13 Creamy Lemon Pepper Wings, $8 Cookie Sundae, $7.50 New Brownie Sundae, $7.50   Available at participating locations. For more about Native Grill & Wings, visit nativegrillandwings.com.

Take advantage of summer savings at Native Grill and Wings with two buy one, get one half off weekly offers… and check out a great deal for Dad on Father’s Day!   Beginning Wednesday, June 5, the restaurant launches BOGO Wing Wednesday during which guests can receive half off their second order of boneless wings when they purchase one order at regular price.   Then Thursday, June 6 kicks off BOGO Tender Thursday. Every Thursday, those that buy one order of tenders will receive their second order for half off.   These offers are available for dine-in and online orders. Use CODE: BOGOWED for the Wing Wednesday deal and CODE: BOGOTHUR for the Tender Thursday offer when ordering online.   In celebration of Father’s Day on Sunday, June 16 guests can honor Dad with $3 domestic draft pints and My Native Burgers, featuring lettuce, onion, tomato, pickles and choice of cheese, for just $7.50 all day.   For more about Native Grill & Wings, visit nativegrillandwings.com.

Cups up to summertime! Provision has launched some cool new coffee drinks and cocktails designed to take sippers on a tropical vacation without leaving town.   Provision’s new coffee and espresso drinks include:   Tahitian Vanilla Latte featuring espresso, milk, house-made Tahitian vanilla syrup, cream of coconut, orange bitters, orange twirl and fresh nutmeg.   Tropical Thunder made with nitro cold brew, orgeat, house-made sour cherry syrup, Orleans Bitters, Barrel-aged Peychaud’s Bitters, and a Luxardo cherry; served with almond-coconut spirulina blue cream.   Passionfruit Caramel Latte — Espresso, milk, house-made passionfruit caramel, caramel drizzle and orange twist.   When it comes to cocktail time, these island-inspired drinks are a vibe:   The Golden Bird — Brown-butter washed spiced rum, Bruto Americano, lime juice, simple syrup, pineapple juice, Angostura Bitters, Barrel-Aged Peychaud’s Bitters and orange peel.   The Mighty Lychee featuring white rum, gin, pineapple amaro, Montenegro, lychee, lime juice, ground cinnamon, mint and a burnt cinnamon stick.   Cabana Fever made with Zaya Rum, Disaronno, pineapple amaro, lime juice, coconut cream, Angostura Bitters, ground nutmeg, cherry and a lime wheel; smoked with tobacco.   The tropical drinks menu at Provision is available for a limited time. Summer hours at Provision are as follows:   Monday through Wednesday: 7 a.m.-5:30 p.m.; Kitchen: 8 a.m.-5 p.m. Thursday: 7 a.m.-10 p.m.; Kitchen: 8 a.m.-9 p.m. Friday through Sunday: 7 a.m.-5:30 p.m.; Kitchen: 8 a.m.-5 p.m.   For more, visit provisioncoffee.com.

The Park West Market is livening up summertime with the Park West After Dark Market, which will take place at Park West lifestyle center on the first Saturday of the month from 6-9 p.m. beginning June 1 through Sept. 7.   Guests can peruse the market while enjoying live music, shop their favorite Park West stores and enjoy dinner, drinks and entertainment at an array of the center’s businesses.   The Park West Summer Market will also be taking place the third Saturday of the month from 8 a.m. to noon through September 21.   For more about Park West lifestyle center, visit shopparkwest.com or @shopatparkwest.

Chompie’s locations around the valley are embracing the summertime with a scrumptious steal! Beginning Tuesday, June 11, diners can take advantage of Chompie’s “Buy $20 and Get 20% Off” seasonal special.   When guests show their dine-in receipt of $20 or more, they will receive 20% off their purchase of Chompie’s bakery or deli items. This special is available through Monday, Sept. 30.   For more, visit chompies.com.

Full Speed Chicken and Ribs, the new concept developed by Little Miss BBQ founders Scott and Bekke Holmes, is now open at 513 E. Roosevelt St. Focused on Southern and Nashville hot fried chicken and biscuits as well as pecan-smoked pork ribs and pulled pork, Full Speed Chicken and Ribs is already set for expansion in 2025. “We’re really excited about bringing simple yet excellently-executed Southern and Nashville staples to the Phoenix area and serving our guests in a fun and welcoming environment,” said Holmes. “What started as a brainstorm has developed into a concept that we feel can be recreated anywhere. We look forward to introducing Full Speed Chicken and Ribs to other areas of the valley next year.” The seed for Full Speed Chicken and Ribs was planted at the height of COVID, during which time the Holmeses purchased a fryer and began testing recipes at home, focusing primarily on Nashville hot chicken, smoked ribs and pulled pork and house-made buttermilk biscuits. With a purposefully small menu, the focus is on exceptional quality and a superior guest experience. The unpretentious yet scrumptious menu begins with fried chicken offerings from tenders to leg quarters (including the thigh and drumstick), fried to a golden perfection and served with guests’ choice of southern, medium or “hottie hot hot” flavors. Pork ribs are available by the half rack or full rack; diners can even order a single rib. Sides include crunchy crinkle-cut fries, crispy coleslaw, thick and rich BBQ pork and beans and creamy mac and cheese. Sandwiches include anything-but-traditional Pulled Pork and Chicken options as well as The Roosevelt Chicken Biscuit featuring a fried chicken breast, comeback sauce and pickles piled high on a house-made buttermilk biscuit. Other items of deliciousness include Pimento Cheese and Crackers, the Southwest Salad, “This & That Fries” loaded with pulled pork or fried chicken and the Strawberry Shortcake Biscuit for dessert. Catering is also available. Full Speed Chicken and Ribs is open Tuesday through Saturday from 11 a.m. to 8 p.m. and Sunday from 11 a.m. to 3 p.m. For convenience, the restaurant offers easy online ordering via its website. For more about Full Speed Chicken and Ribs, visit eatfullspeed.com.

Macayo’s Mexican Food Chimi Challenge is back! The beloved restaurant brand has just announced the qualifying period for the 3rd Annual Chimi Challenge Championship is now open! From now through Saturday, Aug. 31, contestants can try their hand at Macayo’s Chimi Challenge — for a chance to qualify for the Chimi Challenge Championship, which is slated for Saturday, Sept. 28.   To qualify, guests must finish a five-pound chimichanga ($30), which is filled with choice of shredded beef, shredded chicken or chalupa mixed with Mexican rice and refried beans and then topped with red enchilada sauce, Macayo’s famous Baja sauce, fire-roasted tomatillo sauce, guacamole, pico de gallo, sour cream, mixed cheese and jack cheese.   This behemoth chimi must be finished in 20 minutes or less and guests that successfully complete their attempt will win Macayo’s for a year! The Macayo’s Chimi Challenge is available for dine-in only at all Macayo’s streetside locations valleywide.   The top contestant from each location will qualify to move on to the 3rd Annual Chimi Challenge Championship⁠, where all qualifiers will compete against the reigning Chimi Champion from 2023. All qualifiers will receive Macayo’s merchandise prizes; cash prizes will be awarded to the top three Chimi Challenge Champion winners. For more, visit macayo.com.

The weather is getting hot, hot, hot but Chompie’s is keeping things cool by introducing two new seasonal menu items. In addition to the regular Chompie’s menu, diners can dig into these two specials: Central Ave Caprese — A toasted plain bagel topped with fresh pesto, mozzarella, thick-sliced tomato, fresh basil and balsamic glaze. Del Mar Benedict — Two poached eggs, sliced Nova lox, tomato, red onion and fried capers. These dishes, perfect for breakfast, lunch or brunch, are now available at Chompie’s locations valleywide. For more, visit chompies.com.