When you dine with chef Joey Maggiore of The Maggiore Group (The Italiano, The Mexicano, The Delicatessen, Hash Kitchen, The Sicilian Butcher, and The Sicilian Baker), there’s one rule: expect a lot of food. Particularly when you’re sitting down at one of his favorite restaurants, The Italian Daughter (23655 N. Scottsdale Rd.), which happens to be owned by his sister, Melissa.
Ceding complete control of our order to him was also the right move and as we chatted, dishes continued to appear. Over plates of delicate Spanish Octopus Carpaccio ($23), Crispy Lobster Stuffed Squash Blossoms ($21), Porcini Mushroom Risotto with balsamic pearls ($27), and Papa’s Sunday Sugo ($30), Maggiore – along with Melissa – talked about working with family, growing up in the industry, and honoring their father’s legacy.
Building a Legacy
The children of Tomaso Maggiore, who owned Phoenix institution Tomaso’s Italian Restaurant for over four decades before passing away in 2021, Maggiore and his sister grew up fully immersed in the restaurant business.
“Don’t be greedy. Be a good human being. Take care of every guest and make a little money while you’re doing it,” said Maggiore, who, a young man, had left Arizona to explore the wonders of the West Coast. “That’s what our dad told us every day.”
After spending years opening restaurants in California, Maggiore decided to move back to Arizona, with Melissa following soon after. Once home, Maggiore set about creating a restaurant empire, which now includes dozens of Sicilian Butcher and Hash Kitchen locations around the country. He’s on the road frequently to check in on them, but appreciates the time he gets in Phoenix to spend with the unique concepts located here.
“I like building and creating restaurants,” said Maggiore, “but The Italiano is my legacy restaurant, just like The Italian Daughter is Melissa’s, and I don’t think I’ll probably open another one.”
Open since 2024 and focused on blending hospitality with iconic Italian cuisine, The Italiano is Maggiore’s love letter to his father and the food he was brought up with, including dishes like chicken and sausage scarpariello.
A Family Affair
The family is close, with the two siblings playfully ribbing each other throughout our jovial conversation, reminiscing about everything from childhood to spending holidays together as everyone gathers at one of the restaurants. Melissa’s son cooks with Maggiore, while Maggiore’s son has spent time training under Melissa.
“They don’t want to listen to us as their parents, but somehow they’ll listen to the other one,” said Melissa.
The support system is strong with both Maggiore and Melissa working in the same market, reaching out to each other about everything from reviews to concepts for new dishes, though sometimes not intentionally.
“She came in to The Italiano and I made her one of my new items off the menu,” recalled Maggiore, “and before I could even set it down, she said, ‘I bet I know what it is because I just added it to my menu.’”
Melissa shrugged. “That’s what happens when you’re raised by the same person. We learned from our dad’s cooking, so it influences what we make and how we think.”
“The Italiano is right across the street from where our dad is buried; when that location became available, I knew I had to take it,” said Maggiore. “He was our dad but if you take that away, he was our best friend.” Melissa nodded in agreement. “And our mentor,” she added. “His legacy is us going to work every day, working hard, and keeping the recipes as authentic as we keep them,” said Maggiore.
Where Joey Maggiore Eats Around the Valley
Persian Room
“The Persian Room is great, I go there probably twice a week at this point,” said Maggiore. “I love the kebabs and the rice is phenomenal.”
For over 30 years, the restaurant prominently situated on Scottsdale Road has been serving traditional Persian cuisine amidst ornate surroundings. The Koobideh skewer is a mixture of ground beef, onion, and seasonings and comes with the signature Basmati rice ($24.95), while a chicken shish skewer combines bell peppers with onion and tomatoes ($24.95). 17040 N. Scottsdale Rd., Scottsdale, persianroom.com
Mister Pio
“There’s this chicken joint on Thomas and someone told me, Joey, you gotta go to this place,” Maggiore explained. “It’s like a $60 rotisserie chicken but it’s worth $60. It is absolutely phenomenal, on the wood grill with the French fries, just an amazing rotisserie.”
A call to his wife Cristina confirmed that we were talking about Mister Pio, a small Peruvian restaurant that only serves traditionally roasted chicken and a few sides. A whole chicken ($59) comes with three sauces and salad; guests can order quarter ($17 to $19) or half portions as well ($34). 4502 E. Thomas Rd., Phoenix, misterpio.com
PYRO
Maggiore raved about this upscale Japanese steakhouse. “It’s one of the best meals I’ve had in Arizona,” he said. “The noodles there, out of this world, and the steak is amazing.”
With a focus on a custom hearth for live-fire grilling, PYRO offers everything from a 40-day dry-aged bone-in ribeye ($145) to a whole branzino ($57). Pair it with an order of crab pasta ($27), chili garlic noodles ($17) or a plate of spicy tuna ($23), and you can eat like a Maggiore. 4300 E. Camelback Rd., Phoenix, pyrophx.com
Uchi
Maggiore is a frequent traveler to Japan and an ardent fan of their cuisine. “Italy aside, Japan is the biggest food capital in the world,” he said. “So one of my favorites in the Valley is Uchi, I love going there.”
With locations around the country, Uchi’s placement in Old Town Scottsdale has been a local hit. Known for creative and modern interpretations of Japanese cuisine, the menu is substantial with options for toyosu, nigiri, sashimi, makimono and more. Go for the eight course omakase for two during happy hour ($120) to get a taste of everything. 3821 N. Scottsdale Rd., Scottsdale, uchirestaurants.com
Houston’s
“I’m an old man, sometimes I just like something simple and straightforward,” Maggiore laughed when naming Houston’s as one of his favorite spots.
“I like Houston’s too,” said Melissa, “because those were my old stomping grounds and they’re always good.”
With a selection of American classics from burgers to ribs to trout, Houston’s is known for made-from-scratch cooking and keeping an eye on the details, including bread baked in-house daily. 6113 N. Scottsdale Rd., Scottsdale, houstons.com
