DRINK, DINE

About Us

AND UNWIND

Central Bistro features New American cuisine with an international twist. This includes hand-selected steaks, market-fresh seafood, and locally-sourced vegetables. Our menu also features hand-made pastas and risottos.

Renowned chef Chris Mayo crafts the seasonal menus using responsibly-sourced ingredients. Our from-scratch kitchen boasts a wood-burning grill and oven used to cook many of our dishes.

Master mixologist Bill DeGroot, a 20-year veteran of the Valley’s cocktail scene, presides over the bar, which features 18 beers on tap, a robust wine list, and a selection of hand-crafted cocktails made with fresh-pressed juices, purees, and foams.

Classic technique modern interpretation

Classic technique modern interpretation

A PROUD PART OF

Our Team

OSIO CULINARY GROUP

ChrisMayo

CHRIS MAYO CORPORATE CHEF
As Corporate Chef, Chris oversees the kitchens of all Osio Culinary Group concepts. He is also Executive Chef at Central Bistro and Kale & Clover. A vital member of the Osio Culinary Group, Chris is in charge of everything from development to day-to-day execution of the menus. When it comes to cooking, his guiding principle is simplicity, believing it is better to have three or four perfectly done elements on a plate than an ornate dish that muddles the ingredients’ flavor. Born in Boston and raised in Phoenix, Chris has worked in some of the world’s finest restaurants including Daniel, Savoy and Jean-Georges. Chris attended the French Culinary Institute in New York City.

GregGuevara

GREG GUEVARA CHEF DE CUISINE
As Chef de Cuisine, Greg ensures that Central Bistro’s dishes maintain their integrity and the kitchen runs smoothly. Greg’s career in cooking began informally at an early age. While working in restaurants, he realized the fast pace of the commercial kitchen was where he belonged. After graduating from the University of Oklahoma with a degree in Spanish Literature and Linguistics, he earned his culinary degree at Johnson and Wales University in Denver. Soon after, he landed a job with Food and Wine magazine’s Best New Chef Alex Seidel at Fruition. It was here that he learned the art and discipline of the cooking craft, from farming to cheese-making to all the intricacies of the kitchen at a top-tier restaurant.

NinaWinsor

NINA WINSOR GENERAL MANAGER
As General Manager, Nina Winsor’s main objective is to ensure all guests have a great dining experience. Her over 14 years in the industry began in her hometown of Boston where she worked in a number of fine food restaurants including Mistral and Scampo, as well as the high-volume bars at Fenway Park. She moved to Arizona in 2010 where she worked at Montelucia before transferring to Carlsbad, California to open up a new outlet in La Costa. Growing up in a family that embraced cooking, she saw the happiness and joy that thoughtfully crafted meals brings to people. She aims to replicate those positive feelings everyday at the restaurant.

LUNCH, DINNER

Reservations

AND BRUNCH

RESERVE BY PHONE

We will gladly take reservations of all sizes for lunch, dinner or brunch. Unfortunately, we cannot take reservations for happy hour. To make your reservation, please call (480) 646-8560.

We also accept reservations via OpenTable (see below)

PRIVATE DINING & EVENTS

Central Bistro hosts tailored private events and special occasion dining for 6 to 250 people. Contact us today at (480) 646-8560 to book your private or semi-private dining experience. We look forward to making your celebration a truly memorable one with options including a custom menu and cocktail pairings.

MAKE A RESERVATION

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CENTRAL BISTRO
3160 E. Camelback Road
Phoenix, AZ 85016
480.646.8560
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LUNCH
Monday–Friday 11AM–3PM

DINNER
Sunday–Tuesday 3PM–9PM
Wednesday–Saturday 3PM–11PM

BRUNCH
Saturday+Sunday 9AM–3PM

SOCIAL HOUR
Monday–Sunday 2PM–6PM

MAKE A RESERVATION OR CALL 480.646.8650

VISIT OUR OTHER CONCEPTS:

  • Sumo Maya Mexican Asian Fusion
  • Local Bistro Pasta Pizza Steak Wine
  • Kale and Clover Mindful Kitchen
  • Osio Culinary Group