SumoMaya in Scottsdale Opens Today (Here's a Sneak Peek of the Food, Drink, and Design)
It's taken a few months longer than originally estimated, but today the wait is over for German Osio's Mexican-Asian fusion restaurant, SumoMaya. The highly-anticipated new dining spot is located in the Marketplace at Lincoln & Scottsdale. The restaurant will highlight the talents of Top Chef Masters contestant Herb Wilson, who worked most recently as executive chef at Sushi Samba in Las Vegas.
Lauren Saria SumoMaya's salmon ceviche with kumquat and toasted corn nuts.
For now, the restaurant will be open daily for dinner and happy hour from 3 to 6 p.m. After Wednesday, June 30, hours will be expanded to include lunch and brunch.
Lauren Saria Left to right: Bill DeGroot, Executive Chef Herb Wilson, and owner German Osio.
The idea is that each of the 56 menu items is a shareable plate, so diners can enjoy their meal in a tapas-style. Wilson suggests diners get three to five plates a person.
The menu is broken into sections that include Starts (Salsas & Guacamoles), Ensaladas, Sopas y Mas, Sushi, Ceviches, Golden & Crispy, Masa y Tortillas, Rice, Noodles y Mas, Wood Burning Grill and Vegetables.
Look for fusion dishes such as Mexican Style Pho ($8) with chile pasilla broth, avocado, lime, queso panela, chicarron, crema and cilantro and Pad Thai Al Pastor ($11). There will also be Strawberry Gazpacho ($9), which is finished with chilled lump crab, marcona almonds, thai basil and EVOO; Wild Mushroom Tacos (2 for $6) served with avocado, epazote, queso, poppy seed crema and micro cilantro; and Vietnamese Style "Shaking Beef" ($24) made with a 6 oz. filet mignon with watercress, dark soy, scallions, mirin, Serrano pepper, and lime.
Lauren Saria Tuna ceviche with coconut and crispy plantain.
On the cocktail side, SumoMaya will offer a 10-cocktail menu created by cocktail veteran Bill DeGroot. There will also be 85 tequilas, wines, frozen cocktails, sangrias, bellinis, a full sake menu, draft and bottled beer, in addition to draft liquor (think, Patron, Tito's, and Momokawa sake).
The restaurant was originally expected to debut early this year, but had to push back an opening date due to the complex kitchen design. The kitchen features wood-fired grills, multiple Chinese woks, a Spanish plancha griddle, and a spinning vertical broiler.
See more photos of the space, food, and drinks on the next pages.