Pinyon sits along the park in Old Town Scottsdale, drawing on flavors from across the Mediterranean basin — Spain, Italy, Greece, Turkey, France, Malta, and Morocco among them. The kitchen leans on open-flame grilling, seasonal produce, and house-made breads, with pita baked to order and hummus prepared in-house as part of a dedicated Hummusiya section built for sharing.
A daily raw bar rotates fresh oysters, scallops on the half shell, and wild shrimp, while kitchen staples include a Greek Ceviche and a Seared Feta & Tomato dish. The restaurant operates as a neighborhood spot with upstairs and downstairs bar areas, daily happy hour, and casual, come-as-you-are service.
Pinyon comes from Adam Strecker, founder of Hi Noon Hospitality.
A daily raw bar rotates fresh oysters, scallops on the half shell, and wild shrimp, while kitchen staples include a Greek Ceviche and a Seared Feta & Tomato dish. The restaurant operates as a neighborhood spot with upstairs and downstairs bar areas, daily happy hour, and casual, come-as-you-are service.
Pinyon comes from Adam Strecker, founder of Hi Noon Hospitality.