FOOD & DRINK
SCOTTSDALE PROGRESS | WWW.SCOTTSDALE.ORG | AUGUST 1, 2021
Food & Drink
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Kitchen 18 �inds continued success under new owner “I’ve been good friends with Nathan for over 15 years and he stuck around to train me on how to run the restaurant, conver since he became the owner of nected me with some of the vendors and Kitchen 18 in Scottsdale in May, Rab- customers and he is still readily available bi Jordan Brumer has been able to if I ever have any questions on how to run the restaurant,” Brumer said. build on the restaurant’s success. Though Brumer has received several And as the award-winning restaurant’s tips on how to run the restaurant at owner, Brumer also has found himself in a 10209 N. Scottsdale Road and has been unique position. connected to several of its vendors and “The accolades this restaurant received regular customers, there was one piece meant that I had to step on the shoulders of advice he received that resonated of the previous owner and ride his coatwith him the most. tails,” Brumer said. “The best piece of advice he gave me “It also meant that this was my chance was to not let the business take over my to mess up but luckily I have been able to life and to make time to spend time with continue his success,” he said with a laugh. family and have fun,” he said. Brumer highly credits his success as When he hasn’t been spending time in a new restaurateur to the training and synagogue or with his family, Brumer has friendship he received from Kitchen 18’s been handling a booming restaurant. former owner, Nathan Uvaydov. “Thankfully it’s been very busy over the last few months, and we’ve seen a lot of locals looking to get out as well as some tourists that have been visiting the area,” he said. Customers often rave about the restaurant’s signature Chinese section of the menu and its renowned sesame chicken. Kitchen 18 is also known for its pastrami burger, which is a hamburger topped with fried pastrami and onions on top. It has also added new menu items like impossible burgers and alcoholic beverages like margaritas, a strawberry daiquiri and a piña colada. “We only serve meat and �ish here and we had been getting some requests for some more vegetarian and vegan options,” Brumer said. The eggplant chicken is a popular dish at Kitchen18 Aside from offering award in Scottsdale. (Facebook) winning cuisine, Kitchen 18 is BY ALEX GALLAGHER Progress Staff Writer
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Rabbi Jordan Brumer is the new owner of the all-kosher Kitchen 18 in Scottsdale. (Pablo Robles/Progress Staff Photographer)
notorious for its large portions. “What makes us successful is that we offer healthy food at a reasonable price and we offer large portions,” Brumer said. “In fact, we will often go through dozens of to-go boxes every night because people either can’t �inish our portions or want to save some for lunch the next day.” It also has a selection of kosher desserts and breads that are not easy to �ind in the state. When the restaurant is not feeding the mouths of hungry tourists, it is a staple for some of the estimated 15,000 to 20,000 Jewish people who call Scottsdale home. “Even if you’re not Jewish, you’ll be pleasantly surprised and get an experience of kosher food that will make you want to come back for more,” Brumer said. Not only does Brumer hope that customers enjoy their food, he hopes they have a positive experience with the staff and other customers in the restaurant. “We often get non-Jewish customers
who will come in and will be pleasantly surprised with their interactions with our Jewish staff and other Jewish customers,” Brumer said. “They also realize that the Jewish community is a friendly and loving community.” Kitchen 18 is also fortunate to have retained its staff through the ownership change. “We had a smooth transition with our staff, the same staff that was here from before I took over is still working,” Brumer said. Looking to the future, Brumer has high hopes for the restaurant, but for now he is content honing his skills as a restaurant owner. “In an ideal world, I would like to open another restaurant in another Jewish area of Phoenix, but for now, I’m just learning the ropes and investing as much time and energy in the restaurant as I can,” he said. Information: thekitchen18.com
