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FOOD & DRINK
SCOTTSDALE PROGRESS | WWW.SCOTTSDALE.ORG | MAY 9, 2021
Food & Drink
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Angry Crab Shack landing close to Scottsdale BY KRISTINE CANNON Progress Staff Writer
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fter opening 14 locations throughout Arizona, as well as Alabama and Nevada, Angry Crab Shack is finally expanding into the Scottsdale area. Slated to open later this spring, the latest Angry Crab Shack will be located on Talking Stick Way, on the southeast corner of Pima and Indian Bend Roads. “While this year has certainly thrown some challenges our way, Angry Crab Shack has continued to grow and expand in Arizona and across the country,” said Ron Lou, founder of Angry Crab Shack. “We’re eager to open the first Scottsdale location in a bustling area.” Angry Crab Shack specializes in seafood boils with Asian-Cajun flavors and signature sauces. The Scottsdale restaurant will also feature Angry Crab Shack’s signature interactive, hands-on dining experience, where
Sloane Emden, the corporate chef of Angry Crab Shack, shows off the brand’s most popular meal ordered by guests: seafood boils boasting Asian-Cajun flavors and signature sauces. (Angry Crab Shack)
neither plates nor utensils exist and are replaced with butcher paper and hands, respectively. Of course, you can request cutlery, but where’s the fun in that? The restaurant will look like other locations, with vibrant, lively and interactive decor, including live fish tanks and woodboarded walls that guests can sign. On the menu, patrons can choose from a variety of seafood favorites, from oysters and lobster rolls to po’ boys and fish chips. One appetizer also gives back to a well-known Valley hospital: Phoenix Children’s Fries. As part of a longstanding partnership with Phoenix Children’s Hospital, Angry Crab Shack donates $1 of every order of Phoenix Children’s Fries sold. Angry Crab Shack raised $200,000 for the hospital, with $90,000 raised in 2020 alone.
see CRAB page 25
Poolside cocktails are a hit in Scottsdale and beverage. “The flavor profiles balance each other out perfectly. And having this blended, [you] couldn’t ask for a better cocktail at the pool.” Swank recommends pairing this watermelon cocktail with their Baja Fish Tacos ($16), stuffed with fresh Mahi Mahi, pico de gallo, shredded cabbage, and drizzled with a chipotle aioli — all on their housemade corn tortillas.
BY KRISTINE CANNON Progress Staff Writer
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ottoms up! With pools filling up and cabanas booking up quicker than ever, there’s no better time to not only make your reservations, but also plan your poolside cocktails ahead of your visit to Scottsdale’s various resorts. The Saguaro In Old Town at the Saguaro Scottsdale, the Cactus Jack ($13) – a blended cocktail with Milagro tequila, watermelon agave, lime juice and a Tajin rim – reigns supreme. “Watermelon and tequila pair so well together,” said David Swank, director of food
The Saguaro’s most popular poolside drink is the Cactus Jack, a blend of Milagro tequila, watermelon, agave and lime juice with a Tajin rim. (Maddie Anderson)
Described by The Scott as their “tropical homage to the classic Cuban mojito,” Helen & Maude mixes Nicaraguan rum with coconut, lime, mint, and soda. (The Scott)
Canopy Old Town Canopy by Hilton Scottsdale Old Town’s most popular poolside cocktail is The Pirate Jenny ($15). Served at the resort’s rooftop pool and
see COCKTAILS page 25
