Some cool news, if you live in the Uptown Area. Family-owned fishmongers will open all-new storefront this fall inside Uptown Plaza featuring an expanded menu of line-caught fish & prepared dishes all hand-harvested from the owners’ fishing boat.
Famed local fishmongers, Jon Heflin and Hogan Jamison of Chula Seafood Fresh Fish Market + Restaurant are excited to announce an all-new storefront coming to Phoenix’s Uptown Plaza this fall. Founded in San Diego in 2009 to bring fresh-hooked, sustainably harvested seafood to the Valley, this proudly independent seafood company opened its first market and restaurant in Scottsdale in 2015. Now, in response to overwhelming demand, Chula’s owners (who are both Uptown Phoenix natives) are bringing the state’s freshest fish, shellfish and an expanded menu of deliciously prepared meals to this red-hot, revitalized mid-century modern shopping center at the NE corner of Central Avenue & Camelback Road.
Housed inside a sleek space with a 1950’s-era exposed brick demising wall and the exposed original wood deck and trusses, and located in the same west-facing section of the center that also houses A.J.’s Fine Foods and Flower Child, Chula Seafood Market at Uptown Plaza will offer nearly double the selection of never frozen, sustainable fish-by-the pound, including additional shellfish options and an expanded menu of house-smoked seafood, compared to the Scottsdale location. Boasting 60-seats, this Phoenix location will also offer a larger kitchen, meaning Chula’s executive chef, Juan Zamora and new Uptown chef, Kyle Kent (formerly of Artizen at The Camby) will be able to showcase an even larger menu of fresh, from-scratch California-style fare. Think grilled, sautéed, stir-fried and fried fish dishes, alongside Chula’s famed tuna melts, farm-fresh salads and raw fish items such as poke, ceviche and sashimi. Plus, enjoy fresh-shucked oysters and other fruits de mer at the six-seat bar, or take home exciting grab-and-go items including a selection of premium beer and wines (an exclusive for the Phoenix location).
The secret to Chula’s success all starts out on the open ocean, where Chula Seafood founder, Jim Heflin (Jon’s father) operates a custom 68-foot Hoquiam harpoon fishing boat, named F/V CHULA. Cruising the famously abundant waters off the Pacific Coast, Chula specializes in harpoon-caught swordfish and other high quality, fresh fish, which is much more sustainable and environmentally friendly than other forms of fishing such as scraping the ocean floor with massive nets that sweep up everything in its path.
Today, Chula Seafood continues to drive fresh fish over multiple times a week inside its chilled commercial van, as well as fly in additional seafood from the best sustainable sources. For all the latest details on the new Phoenix location, including exclusive sneak peeks, follow Chula Seafood on Facebook @chulaseafood and Instagram @chula_seafood. Or visit Chula Seafood Fresh Fish Market + Restaurant in Scottsdale at 8015 E. Roosevelt St., 480-621-5121, www.chulaseafood.com.
Until next time,
Sandra
