Chef Cullen Campbell and his team in the Beard House kitchen
Burrata with Hudson Valley Foie Gras and Truffles
Ahi Crudo with Pickled Spring Garlic
Beef Hearts with Nduja Vinaigrette
Crispy Pigs’ Tails with Heirloom Controne Beans
Schnepf Farms Peaches with Beets and Arugula
Butterfish Crudo with Tomatoes, Lemon, and Lardo
Santa Barbara Abalone with Salsa Verde and I’itoi Onions
Squid Ink Risotto with Tuna Conserva and Pickled Chilies
Short Ribs with Smoked Onions, Bone Marrow, Horseradish, and Polenta
Crespelle with Red Wine Strawberries and Ricotta
Dinner

Modern Italian

Cullen Campbell

Crudo, Phoenix

“Though just about every restaurant serves some form of raw fish these days, very few approach Crudo’s mastery,” raves critic Howard Seftel of Arizona Central. Crudo is the specialty at Cullen Campbell’s charming modern paean to Italian fare, but the chef/owner’s thoughtful, innovative menu is impeccably executed from start to finish.

Event photos taken by Lisa Ozag.

Related Info:

Crudo
 

MENU

  • Hors d’Oeuvre

    • Burrata with Hudson Valley Foie Gras and Truffles
    • Ahi Crudo with Pickled Spring Garlic
    • Beef Hearts with Nduja Vinaigrette
    • Crispy Pigs’ Tails with Heirloom Controne Beans
    • Pickled Niman Ranch Pigs’ Feet on Deviled Eggs
    • Scarpetta Brut Rosé NV
  • Dinner

    • Schnepf Farms Peaches with Beets and Arugula
    • La Lastra Vernaccia di San Gimignano 2011
    • Butterfish Crudo with Tomatoes, Lemon, and Lardo
    • Capestrano Verdicchio di Matelica 2011
    • Santa Barbara Abalone with Salsa Verde and I’itoi Onions
    • Terredora Fiano di Avellino 2011
    • Squid Ink Risotto with Tuna Conserva and Pickled Chilies
    • Cataldi Madonna Montepulciano d’Abruzzo 2009
    • Short Ribs with Smoked Onions, Bone Marrow, Horseradish, and Polenta
    • Ca’Viola Brichet Barbera d’Alba 2009
    • Crespelle with Red Wine Strawberries and Ricotta  
    • Le Salette Valpolicella Classico 2011
    • Wines generously provided by Scarpetta Wines and Vias Imports, Ltd.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 04.22.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
1
2
3
4
5
6
7
 
Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
8
9
10
11
12
13
14
 
New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
15
16
17
18
19
20
21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
22
23
24
25
26
27
28
Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
29
30
31
1
2
3
4
Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam