The restaurant industry is about to get a serious dose of Mediterranean magic. Hi Noon Hospitality just announced that Pinyon, their ambitious new coastal Mediterranean concept, will open its doors on October 29th in Old Town Scottsdale. And folks, this isn’t just another Mediterranean restaurant: it’s a culinary love letter to an entire region that spans 22 countries.
A Journey That Sparked an Empire
The story behind Pinyon reads like something out of a foodie’s dream journal. Adam Strecker, CEO and founder of Hi Noon Hospitality, didn’t just decide to open a Mediterranean restaurant on a whim. He embarked on what he calls “an epic journey through the Mediterranean Basin,” immersing himself in timeless recipes, coastal traditions, and vibrant food cultures from Spain and Italy to Morocco and Turkey.
“From the coasts of Spain and Italy to the markets of Morocco and Turkey, we discovered a kind of magic: one that we’ve woven into every detail, so guests will feel it from the moment they walk through our doors,” Strecker explains.
This isn’t your typical concept development story. It’s about understanding that Mediterranean cuisine isn’t just Greek or Italian: it’s a tapestry of flavors, techniques, and traditions that have evolved across coastlines and cultures for millennia.
The Josper Grill: Where Innovation Meets Tradition
Here’s where Pinyon gets serious about technique. At the heart of their kitchen sits a Josper Grill: a hand-forged, live-fire, charcoal oven and grill imported straight from Barcelona. For those unfamiliar, this isn’t just any piece of equipment. Chefs around the world prize Josper grills for their ability to sear, smoke, and elevate every ingredient that touches their grates.
The culinary team is leveraging this Spanish powerhouse to create dishes that balance smoke, texture, and depth. Think whole roasted turbot, prime flat iron, and Pinyon’s signature porterhouse. But they’re not stopping at proteins: charcoal-grilled skewers featuring Sea of Cortez shrimp and B&R Reserve tenderloin are set to become menu stars.
This approach honors the Mediterranean principle of letting exceptional ingredients shine through simple, masterful preparation. It’s a philosophy that resonates with today’s diners who crave authenticity over complexity.
Menu Innovation That Spans Continents
The full menu reflects what happens when you study 22 Mediterranean countries and distill their best offerings into one cohesive experience. Guests can expect house-made pita (baked fresh daily, naturally), carefully crafted crudos, seasonal salads, and handmade pastas: all unified by open-flame grilling and bold, transportive flavors.
But here’s where Pinyon shows its depth: the Hummusiya menu. This rotating selection of hummus and dips is designed for sharing and goes way beyond your standard tahini blend. Options range from traditional fava bean dip and baba ganoush to more complex offerings like pistachio labneh and house-made hummus topped with charcoal-grilled beef tenderloin and Aleppo pepper.
Fresh seafood takes center stage with elegant preparations that let quality speak for itself. Yellowtail crudo, salmon carpaccio, stuffed calamari, linguine and clams, and dressed Dungeness crabs round out a program that celebrates the Mediterranean’s coastal bounty. Daily oyster selections served with house-made mignonette add another layer of coastal authenticity.
A Beverage Program That Gets It Right
The bar program at Pinyon demonstrates the same thoughtful approach as the kitchen. With a special focus on spritzes and craft cocktails, plus a curated wine list featuring bottles from Corsica, Sardinia, Sicily, and Eastern Mediterranean islands, the beverage team understands that drinks should complement, not compete with, the coastal Mediterranean experience.
The wine program extends globally, featuring selections from Italy, Spain, France, Israel, Armenia, and Croatia. But they haven’t forgotten the classics: expect a full selection of aperitifs, amaros, liqueurs, spirits, and beers that enhance rather than overshadow the dining experience.
Design That Transports
The multi-million-dollar transformation of Pinyon’s Old Town Scottsdale location is nothing short of spectacular. Aline Architecture, Social Design Studio, and MCI Builders collaborated to create spaces that feel both timeless and fresh.
Warm wood tones, exposed ceiling beams, and custom checkerboard marble floors cut from Verdi Alpi and Calacatta Rosa in Portugal establish the foundation. The downstairs bar glows with artisanal brass fixtures suspended over polished marble, while cozy red leather booths add intimacy and European bistro charm.
The main dining room flows seamlessly to a European-inspired patio centered around an antique fountain. Surrounded by Chilean mesquite and olive trees, this alfresco space offers diners a chance to eat under Arizona sky while feeling transported to coastal Spain or southern Italy.
Upstairs, expansive park and treetop views complement an indoor-outdoor bar featuring a custom zinc bar top with inset brass and alabaster lighting. Locally crafted brass shelving and fixtures serve as sculptural accents, while textured stone walls along the stairwell echo European cobblestone streets.
Art as Storytelling
Art plays a central role in Pinyon’s narrative, featuring works from Valley artist Mike Carson and New Orleans-based Rami Sharkey. Each piece was chosen to deepen the guest experience and invite reflection, conversation, and connection to the world beyond the restaurant’s walls.
This attention to artistic detail reflects a broader trend in restaurant design where operators are recognizing that memorable experiences extend far beyond the plate.
Private Events and Community Building
Pinyon offers multiple event spaces designed to foster connection and celebration. From intimate dinners in private dining rooms to open-air cocktail parties on the upstairs terrace, each setting supports the restaurant’s mission of bringing people together over vibrant flavors and shared experiences.
Private dining menus feature customizable family-style dishes, small plates, and shareables: an approach that aligns with current hospitality trends toward more communal, experience-driven dining.
The venue accommodates standing receptions for up to 200 guests, with flexible layouts for both cocktail-style and seated events. The dedicated events team works directly with clients to create customized menus, curated bar packages, and unique experiences for everything from milestone celebrations to corporate functions.
What This Means for the Industry
Pinyon’s approach offers several lessons for restaurant operators. First, authenticity doesn’t mean limiting yourself to one specific regional cuisine: it means understanding the deeper connections between related culinary traditions and presenting them cohesively.
Second, investment in distinctive equipment like the Josper Grill can differentiate your operation in meaningful ways. When every restaurant claims to be “farm-to-table” or “artisanal,” having actual unique capabilities matters.
Third, the emphasis on community and gathering spaces reflects consumer desire for experiences that go beyond just eating. Pinyon’s design prioritizes connection: between diners, between indoor and outdoor spaces, and between guests and the broader cultural narrative the restaurant represents.
Opening Details and Limited-Time Promotion
Starting today through October 28th (excluding October 18), Pinyon is offering an exclusive in-person promotion at their Scottsdale location. Purchase $100 in gift cards and receive a bonus $20 gift card: available from 9:30 a.m. to 5:30 p.m. daily.
The restaurant is located at 7363 E. Scottsdale Mall and will serve dinner nightly with daily lunch service. Reservations are available through their website at pinyonrestaurant.com.
For an industry that’s increasingly focused on authentic experiences and community building, Pinyon represents thoughtful concept development that goes beyond trendy ingredients or Instagram-worthy plating. It’s about understanding food culture at a deeper level and translating that understanding into memorable hospitality.
Restaurant images courtesy of Pinyon/Hi Noon Hospitality
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
