By Alison Bailin Batz
Last summer, fourth generation restaurateur Christopher Collins, whose father is Wally Collins of the popular Wally’s Pub ‘n Grill, opened Twisted Grove Parlor + Bar in the Biltmore Plaza Shopping Center. Collins brought the concept, a spinoff of the Twisted Grove restaurant already operating in Scottsdale, to the area as a way of getting back to his roots, quite literally.
“I was born and raised in Arcadia. In fact, I used to skateboard in the very parking lot where I opened Twisted Grove Arcadia,” Collins says. “My vision was to become a part of the neighborhood, and after a year, we decided to reimagine this Twisted Grove as something unique, something all its own.”
Enter The Collins Small Batch Kitchen.
The all-new look at The Collins Small Batch Kitchen has fresh, bold yellow shade canopies and verdant landscaping, including several large Swan Hill olive trees added to the outdoor dining patios overlooking 32nd Street. Stepping inside, guests are enveloped in plush, Parisian bistro-style decor, including a retro-modern toile wallpaper, bold “Fjord blue” bar and dining room chairs, plus soft yellow and creamy white accents that complement the existing red brick and black-colored booths.
“Adding to the intimate appeal, the central dining room booths now feature cozy captain’s chair seating and window pane-like patterned, frosted glass dividers, allowing each table to feel like they have the section to themselves,” Collins says.
The menu features several favorite dishes from across all of the Common Ground Culinary restaurants, including the popular charred Brussels sprouts, Wonder Salad and the Arcadia Club, among others. It also features an ever-changing menu of daily specials, sometimes up to eight a night.
“Offered in limited quantities, these specials will be dreamt up daily with whatever’s fresh, exciting with no restrictions on the style or type of cuisine,” Collins explains.
As with Twisted Grove, which is still open in Scottsdale, The Collins offers both a can’t-miss weekend brunch and a daily Social Hour.
Brunch includes everything from avocado toast and oatmeal to Croque Madame and French toast. Beyond traditional mimosas and bloody marys, the brunch cocktail menu has beer-infused mimosas using Four Peaks Sunbru, John Dalys (boozy versions of Arnold Palmers) and a concoction called the Twisted Julius, which has vanilla vodka, Bailey’s Irish Cream and – wait for it – orange juice!
During Social Hour, their version of happy hour 3 p.m. to 6 p.m. daily and all day Mondays, there are deep discounts on beer, wine, cocktails and eight of their most popular menu items.
The Collins also has an expanded selection of unique spirits and craft beers as well as a broader wine program that Twisted Grove did, plus a revamped cocktail menu broken down into three categories: Refreshing, Direct and Mocktail (aka alcohol-free).
The Collins is open Monday from 11 a.m. to 9 p.m., Tuesday to Friday from 11 a.m. to 10 p.m., Saturday from 10 a.m. to 10 p.m. and Sunday from 10 a.m. to 9 p.m.
The Collins Small Batch Kitchen, 3160 E. Camelback Road, Phoenix; 602.730-3533; www.thecollinsaz.com.