There’s an exciting crop of restaurants popping up all along Indian School Road between 36^th and 56^th Streets, adding to the already well-established eateries in this trendy Arcadia neighborhood. It’s definitely the happening place to be these days with spots like Beckett’s Table, The Vig, Over Easy, and O.H.S.O Brewery. But the newest venture, Crudo, by Chef/Owner Cullen Campbell really caught my attention. For now, it’s a hidden gem. But I expect it won’t stay this way for long. Culinary pro, Cullen Campbell, revamped the former Backstreet Wine Salon at 36^th Street and created a hip restaurant with a full crudo menu. Hence, the name Crudo!

Crudo literally means “raw” in Italian cuisine. Campbell adds his own twist to the Italian take on sashimi – think less ginger and more basil vinaigrette. He marries quality exotic sushi fish or the highest grade of meat with whimsical condiments. Everything on his menu is fresh, seasonal, and made by-hand. Whenever possible, products are sourced from the best local purveyors. The beauty of the dishes are that they are intelligently composed and unforgettably tasty.

The limited menu changes frequently with offerings of small raw bites and cooked dishes. The ‘must-have’ item you can’t leave here without trying is the risotto with squid ink, tuna and chilies. I don’t think there is another place in town that serves squid ink. Having never had it before, I wasn’t sure what to expect. Delicious. Decadent. Exotic. Exceptional. I think that about covers it!

But for those of you less adventurous, small raw bites include albacore with thinly sliced apples, truffle and black garlic; ahi tuna with smoked olives, lemon, and egg, or butterfish with dried tomato, lardo, and arugula.

Mozzarella dishes are made with burrata, breadcrumbs, arugula and beets; or pickled veggies and salsa verde; or caramelized onions, bacon, and relish. His unique dishes don’t stop there. If you’re looking for something a little heartier, you might try grilled pork belly with smoked tomato agrodolce or melt-in-your-mouth short ribs with grilled root vegetables and horseradish. For sweet endings pastry chef extraordinaire, Tracy Dempsey of Tracy Dempsey Originals, provides the desserts.

The space is large with high ceilings and lots of windows, but only boasts 40+ seats. This allows for a range of seating options, including tables for 6 or 8 tucked away in small alcoves, intimate candlelit tables for two, or a large communal table in the main room perfect for sharing with friends or meeting new people from the neighborhood.

Combine Campbell’s business savvy (he has a degree in business management from the W.P. School of Business from Arizona State University), and his culinary experience with stints at Gregory’s World Bistro, House of Tricks, La Grande Orange, Camus, Fine’s Cellar, and Crudo’s Café prior to opening Crudo, it’s no wonder he has received praise from food critics and patrons alike.

Tip: If you don’t want a sit-down dinner, but still want to experience Chef Cullen Campbell’s culinary creations - Bar Crudo – adjacent to the main restaurant – shares the kitchen. Come for happy hour or late night drinks. Either way, the restaurant or bar – you can’t lose.

Off-site catering is available. Call the restaurant for details.

Crudo, 3603 E. Indian School Rd., Phoenix, 85018   (602) 358-8666  www.crudoaz.com