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Since first reported last January, the buzz has died down a bit surrounding restaurateur Sam Fox’s latest restaurant concept, dubbed “The Yard.” Currently under construction at a former motorcycle garage and dealership near the intersection of Seventh Street and Montebello in North Central Phoenix, the project will feature a third location of Fox’s Culinary Dropout (the other two are in Scottsdale and Las Vegas) and a new space called The Fish House and Oyster Bar.
See also: Sam Fox Adding Seafood Concept With a “Brooklyn-Like Vibe” to Culinary Dropout Location
Now, The Yard is back in the news with the announcement of the chef who will helm its Culinary Dropout, scheduled to open in mid-February: 29-year-old Andrew Ashmore.
In his newest role, Ashmore will serve as the corporate culinary chef for Fox’s Culinary Dropout and The Arrogant Butcher concepts.
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No stranger to Fox Restaurant Concepts, Ashmore has been with the company for the past four years as an executive chef of three of its restaurant concepts: Modern Steak, Greene House at Kierland (where he earned a James Beard nomination for Rising Star Chef younger than 30 years old), and The Arrogant Butcher in downtown Phoenix.
“This will be an adventure and undoubtedly the biggest challenge of my career,” says Ashmore. “The food will be upscale modernized gastro-pub food that’s made fresh every day from scratch. It doesn’t get any better than this.”
