Ingo’s newest location in Scottsdale is a delightful study in opposites: small store with a feeling of wide-open spaces; short menu that’s big on variety. And an overriding sensation of freshness in the dishes and the ambience. “Today’s guest deserves today’s food,” HiNoon Hospitality’s vice president of operations Jaison Sokolow shares the mantra that defines Ingo’s concept.
Breakfast selections range from daily fresh-baked pastries to a granola and yogurt bowl to the Troubadour Egg Sandwich with an egg, arugula, baby Swiss cheese and avocado in an English muffin — which many may find more of a knife-and-fork entrée than a fist-gripped sandwich. The Troubadour is served with Ingo’s signature lacto-fermented hot sauce (worth a visit in its own right) — a green chile hot sauce specially fermented for 10 days that bursts with flavor and a tempered heat.
Another choice for breakfast (or whenever) is Ingo’s Chorizo Burrito, made with an egg, spicy house-made chorizo, avocado, cheddar cheese and potatoes wrapped in a whole wheat tortilla and served with the lacto-fermented hot sauce.
Among the menu’s variety of salads, variety of burgers and variety of other sandwiches is the White Fish Club, a brioche bun holding sustainably caught Mediterranean Loup de Mer with a light crisp coating, lettuce, tomato and pickle and served with tartar sauce.
Drink choices almost dwarf the food menu, including wines, beers and cocktails along with espresso drinks and signature coffees as well as tea, lemonade and cane-sugar soft drinks.
The architecture could be described as “restaurant-in-the-round,” as its design of all curves and no corners creates an experience of never-ending flow. The building’s interior dining area is all windows, and the patio wraps fully around the dining area. Bordered with greenery — and, in the center of the patio, a live tree growing u to (and, eventually, through) the open skylight in the roof above it — it’s an oasis from the bustle of the shopping center where it sits within waving distance of its sister concept, Buck & Rider.
7087 E. Mayo Blvd., Phoenix • (480) 863-8850
4502 N. 40th St., Phoenix • (602) 795-2884
101 E. Washington St., Phoenix • (602) 825-3000
 Ingo’s Chorizo Burrito
Whole wheat tortilla, egg, house-made beef chorizo, avocado, cheddar cheese and potatoes, served with lacto-fermented hot sauce $13.50 |
 DT’s Turkey Club
Oven roasted and sliced in-house, multigrain Noble bread, Mama Lil’s aioli, bacon, white cheddar, avocado and arugula $15 |
 Bistro Steak Salad
Bistro filet, gremolata pan sauce, mixed greens, Mama Lil’s peppers, Laurel Chanel goat cheese and house vinaigrette $16 |
Did You Know: HiNoon Hospitality is the parent company of Buck & Rider seafood restaurants and Ingo’s Tasty Food.
Photos Courtesy: Ingo’s Tasty Food
