DRINK, DINE
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.
Our menu is seasonally crafted by renowned chef Chris Mayo with responsibly-sourced ingredients; and most items are made from scratch.
Our kitchen boasts a wood-burning grill and oven used to make pizzas, vegetables, fish dishes and more.
Our reclaimed wood and Carrara marble bar features a selection of hand-crafted cocktails made with fresh-pressed juices, purees, and foams.
A PROUD PART OF
OSIO CULINARY GROUP
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. More recently, he worked with Fox Restaurant Concepts. Chris attended the French Culinary Institute in New York City.
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.
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
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 (+00 000 000 0000.
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 (+00 000 000 0000 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.
GET IN TOUCH
OR STOP IN TODAY
CENTRAL BISTRO
3160 E. Camelback Road
Phoenix, AZ 85016
+00 000 000 0000
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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 +00 000 000 0000