Phoenix City Grille, a mainstay of the Madison neighborhood since 1997, has updating its look and feel to join in the area’s revitalization.

A major change guests will notice right away in the open-air bar and patio space freshened up with slate, steel and weathered elements for a more contemporary look. There also is a new gated rear entry courtyard to usher guests into the bar from the extended parking lot via the kitchen.

Craft beer aficionados can enjoy all-local flights from the new tap system while seat at the new granite bar top.
Owner Sheldon Knapp made the changes to invigorate the business and appeal to a wider demographic. Knapp and Executive Chef Rory Hewitt have massaged the menu, too, and will make ongoing seasonal changes.

A roasted vegetable plate with caramelized butternut squash, cumin roasted baby carrots, cauliflower, citrus marinated beets, grilled asparagus and lemon aioli has been a hit with those who like a lighter take. But for meat eaters, the smoked baby back pork ribs with chipotle barbecue sauce is a perennial favorite.

For fall, guests can enjoy Oaxacan chile and maple syrup brine-grilled pork chop with a natural cider reduction, butternut squash and Schreiner’s sausage hash and picked red cabbage. Or they can indulge in the comfort of 16th Street braised beef short rib with Cabernet wine-smoked bacon sauce and horseradish mashed potatoes and baby carrots.

The majority of menu items at Phoenix City Grille are either gluten-free or can be made gluten-free on request.

Phoenix City Grille Hours are Monday from 11 a.m. to 9 p.m., Tuesday through Saturday from 11 a.m. to 10 p.m., and Sunday from 10 a.m. to 9 p.m. Reservations are accepted. Call 602-266-3001 or log onto www.PhoenixCityGrille.com.