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  • Writer's pictureDiana Brandt

Restaurant Opening: FLINT by Baltaire

Opening on Monday, October 21 inside a mid-century modern-inspired space in the heart of the Camelback Corridor, FLINT by Baltaire (2425 E. Camelback Rd., #109, 602-812-4818) is set to spark a wood fired love affair. Serving lunch and dinner daily, plus weekday happy hour (and weekend brunch coming soon), FLINT features contemporary American fare accented with coastal Mediterranean and bold Middle Eastern flavors. Led by Chef/Partner Travis Strickland and Executive Chef Chris Mayo, guests will enjoy seasonal menus brimming with vibrant, smoky flavors and farm-fresh ingredients, including wood fired pizzas, shareable dips and spreads paired with house-baked pita bread, whole-roasted chicken carved tableside, and irresistible desserts such as Basque-style cheesecake.

Housed inside a two-story space overlooking the Biltmore Fashion Park and Piestewa Peak, the 9,500 square-foot FLINT by Baltaire seats up to 200 guests in elegant style. Highlighted by natural woods, striking chandelier lighting and vintage European furnishings, the raised main dining room is accented by a 2,500-bottle, glass-encased wine room. Just beyond the dramatic foyer, the 75-person lounge boasts a 360-degree walnut-topped bar with vintage black barstools and a glimmering brass bar display suspended from the ceiling, while the multiple private event spaces offer a wide variety of unique dining and socializing opportunities. Venture past the floor-to-ceiling, foldaway glass walls to explore FLINT's spacious al fresco terrace, featuring a retractable shade system, a two-sided fireplace, lush olive trees and zinc-topped tables. (Plus, opening soon, Upstairs at FLINT is primed to elevate Phoenix's nightlife scene at this open-air rooftop lounge, pairing sweeping city and mountain vistas with chef-crafted bar bites and premium cocktails. Additional details to be announced shortly.)

Serving as a lively and interactive display, FLINT by Baltaire's gleaming, glass-walled kitchen is anchored by wood fired cooking, utilizing an imported Italian wood-burning hearth oven and a custom-built Santa Maria-style grill. Founding chef of the award-winning LA steakhouse, Baltaire, Travis Strickland developed FLINT's craveable lunch and dinner menus alongside Executive Chef Chris Mayo, a veteran of top Valley restaurants, including J&G Steakhouse, Lon's at the Hermosa Inn and Sumo Maya. With a refined, welcoming bar and service team led by GM Tim Hass (formerly of Wild Horse Pass Hotel & Casino, Four Seasons Scottsdale and Ballast Point Brewing Company), the new restaurant also tempts with an extensive wine list, curated to showcase the finest wineries from the West Coast and throughout the Mediterranean, as well as weekday happy hour from 3 - 6 pm.

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