First and Last: Comfort Fare with a Modern Twist
Phoenix, Ariz. - Husband-and-wife team Ashley and Rob Hammond have found a recipe for success with First and Last, their popular restaurant that opened in Phoenix in February 2022.
Seasonal and Scratch-Made:
First and Last offers a rotating menu featuring house-made dishes that evoke a sense of comfort and familiarity. From Chef Rob Hammond's homemade sausage and stone ground mustard to the lamb neck pie with fermented chili butter, the menu showcases fresh, seasonal ingredients prepared with care.
A Culinary Collaboration:
Diners seated at the chef's counter have a front-row view of the culinary magic at work. Chef Rob Hammond leads the talented team, including Lead Line Sauté Daniel Pledstein and Pantry Chef Brett Fryer. The restaurant's success extends beyond the kitchen, with a staff that exemplifies teamwork and dedication. Server Kim Smith praises "the team, the stellar quality of food, and the leadership from Ashley and Robb."
Summer Sips:
Beverage Director Cody Dickerson crafts a seasonal cocktail menu, with summer offerings like the "Island Time" (rum, pisco, vanilla, falernum, lime, coconut) and the "Scenic Route" (pisco, elderflower, Peychaud's bitters, lemon, sparkling wine) providing refreshing options.
Fare Expeditions Highlights:
The menu rotates seasonally, but here are a few examples of the innovative dishes diners can expect:
Melon & Speck: Featuring fennel blossom, green apple sorrel, and a hazelnut relish.
BBQ Lamb Neck Pie: Served with ricotta and fermented chili butter.
Peaches & Burrata: Topped with smoked almond brittle, watercress, cardamom oil, and saba.
Robb's Clams: Steamed with fennel, French Sauvignon Blanc, herbs, and butter, then finished with chilies, additional herbs, and grilled Noble Bread.
Cacio e Pepe: Sonoran pasta spaghetti tossed with Pecorino Romano cheese and black pepper.
Location:
First and Last is located at 1001 N. 3rd Ave., #1, Phoenix, AZ 85003.
