The Sicilian Butcher

Are you craving Italian food but in the mood for something innovative? Time to check out The Sicilian Butcher Craft Meatballs and Charcuterie Bar at 15530 N. Tatum which opened early December. The Sicilian Butcher is a meatball and charcuterie inspired concept that has a build-your-own-meal experience. What does that mean? You can design your meal essentially. From the menu, you can build your own bruschetta board, charcuterie board, or create a pasta dish from a selection of house made pastas (bottoms), 8 different sauces (toppers) with 11 different meatball options, including a meatless choice of eggplant parmigiana. The pièce de resistance, especially if you have a large group, is to order the five-foot long Sicilian Butcher’s board loaded with meatballs, cured meats and bruschetta. In addition to great food, the drinks are a hit. Sheldon Wiley, acclaimed mixologist and cocktail consultant from New York, collaborated on the new cocktail menu. We tried the Grazi, a colorful mix of gin, lemon juice, Italian red wine, strawberry reduction and egg white froth. And whiskey lovers might love the Italiano, with bourbon whiskey, averna liqueur, amaretto syrup and a splash of orange bitters that gets a smoky flavor imparted from smoking the glass on a white oak plank.

The Grazi (left) and the Italiano (right).

Closer look at the Grazi.

The five-foot long Sicilian Butcher board is a big hit with groups.

The Sicilian Butcher is brought to you by The Maggiore Group, which includes Joey and Christina Maggiore, the dynamic duo behind another one of my Scottsdale faves, Hash Kitchen. Joey’s father is Tomaso Maggiore who opened the iconic Tomaso’s Italian Restaurant at Camelback and 32nd Street back in 1977, hence the reason that one of the meatball options is the Tomaso’s meatball. The restaurant occupies a modern space inspired by an old school butcher shop with brick walls, wooden tables, butcher block –topped barstools and industrial lighting. They have also created a lovely outdoor space with white picnic tables and black and white umbrellas. Joey was inspired by his father, a Sicilian-born chef who created an Italian institution in Arizona that, 40 years later, has stood the test of time. And now here is your chance to experience a visionary concept in a casual, modern setting with a bit of Arizona food history. Buon Appetito!

Our bruschetta platter included: 1) smoked blue cheese aioli, tomato, arugula, bresaola 2) local dates, ricotta, bacon 3) smoked salmon, dill mascarpone, capers, micro arugula and 4) whipped goat cheese, roasted peppers and herb pesto.

Our antipasto platter had arancini (fried risotto balls), cazzilli (potato and pecorino croquettes), panelle fries (chick pea fries) and the famous Tomaso’s meatballs atop polenta.

Cutting into the arancini…yum!

This dish was heavenly: spaghetti alla chitarra with Sunday Sugo sauce (a meat sauce with veal, beef and pork), topped with sausage meatballs.

Again, so tasty was the gnocchi with truffle mushroom cream sauce and dry aged steak meatballs.

As if I had room for more, the zeppole pictured here are fried dough topped with powdered sugar and served with a Nutella dipping sauce.

Their affogato (shot of espresso that is to be poured over gelato) is served with a whimsical dollop of cotton candy.

The Sicilian Butcher

15530 N. Tatum, #160


All photos by Marci Symington for  This was a sponsored post but all opinions are my own.  J’aime ce que j’aime.

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  • razyalov

    The Sicilian Butcher is one of the best italian concept restaurants I’ve been to recently. Not only the food was amazing, but the service and staff in general were great!

    • TexazTaste

      Hi Raz! So glad you checked it out and loved it as much as I did!

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