Josh Riesner of Scottsdale's Pig & Pickle Dishes on Bartending Bullshit and What He Ate That You Probably Never Will
Next, he took a job at AZ Wine Co. in Scottsdale, where he met the talent behind adjacent Atlas Bistro: founding chef-owner Carlos Manriquez and his partner Todd Sawyer. Riesner began working for them and over time, he and chef-cohort Brandon Crouser abandoned the Southwestern and Asian accents on the menu for a more classical (but no less playful) style.
Riesner says Pig & Pickle has been his brainchild for years now, and he's happy to have found a restaurant space in an "honest neighborhood" like South Scottsdale, which is his own.
Five words to describe you: That guy is a cartoon!
Five words to describe Pig & Pickle: Honest neighborhood restaurant and bar.
Favorite food smell: Mirepoix as it is caramelizing or freshly baked bread out of our wood oven.
Favorite cookbook and why: It's not really a cookbook, per se, but I love to read Larousse Gastronomique and books from the late 1800's. It makes my soul feel good.
Name an ingredient you love to cook with and explain why: Anything humble or overlooked is always fun. Most people grow up eating things they hate in adulthood. I like to be the guy that changes people's perceptions.