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$75  + Tip/Tax
Sun, 5/3
5:00 PM & 7:30 PM
Downtown

Pa'La

Day 1: 5-Course Wood-Fired Flavors Tasting Series

In 2018, when Pa’La opened on 24th Street, Phoenix New Times named it the “Best New Restaurant” of that year. A downtown branch, where we are having our event, opened in 2021, and Resy and Thrillist both promptly placed it on their Lists of “Best Restaurants in Phoenix." What’s more, Pa’La was a Finalist for “Exceptional Culinary Experience” at the 2024 Foodist Awards. Hats off to Co-Owner/Executive Chef Jason Alford, who spent a decade helming ROKA AKOR, a contemporary Japanese steakhouse with multiple outposts. At Pa’La, he draws on Mediterranean, South American, and Japanese culinary traditions to turn out a splendid array of tapas and small plates, such as bone marrow with caramelized onions and squid ink milk bread, woodfired octopus with artichokes, beans, and smoked sweet pepper, miso black cod, mussels with Iberico chorizo, and Kurobuta pork belly with sour plum BBQ and pickled root vegetables. Enticing desserts too like mascarpone cheesecake with yuzu curd and banana-maple-date cake. “This downtown charmer ventures into excitingly global territory,” says Phoenix Magazine, citing its “edgy art installations and head-spinning, classics-gone-wild menu.” Can’t wait!

About the Host:

Jason Alford

Chef/Owner

Chef Jason Alford spent more than a decade with Japanese restaurant group ROKA AKOR before joining Downtown trailblazer Pa’La. Under his leadership, he has guided Pa'La to a number of awards and honors, including a 2023 "Best of the Valley" Win and a PHX New Times "Best Place to Take a Foodie" Win.

The Lineup

Courses #4 & #5 will be individually plated; courses #1, #2 & #3 will be served family-style. This menu will be Fish, Peanut, Tree Nut, & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Burrata + Aji Verde + Sumac + Foccacia

    fresh burrata, arugula, sumac, controne pepper, sea salt, aji verde, grilled sourdough focaccia

  2. Wood Fired Shrimp + Mojo de Ajo

    garlic, chili, citrus, onion, oregano, cumin

  3. Iberico Chorizo + Wood Fired Polenta + Bianco DiNapoli

    extra virgin olive oil, oregano, controne pepper

  4. Grilled Bavette + Japanese Sweet Potato + Aleppo Chili

    black garlic glaze, coriander

  5. Chocolate Cheesecake + Chocolate Whip

    miso caramel sauce

Pa'La

132 E Washington St

Phoenix, AZ 85004

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Pa'La will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Shrimp in Course 2, Pork in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 2, Course 5. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 5. Substitutions will not be provided
    • Cheese: Cow's Milk Cheese is in Course 1, Course 5. Substitutions will not be provided

  • Shellfish: There is Shrimp in Course 2. Substitutions will be provided.

  • Fish: This menu is fish-free.

  • Eggs: There are Eggs in Course 5. Substitutions will not be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: This menu is tree nut-free.

  • Alliums: There is Scallion (Raw), Chive, Garlic (Raw), Onion (Raw) and Shallot (Raw) in Course 1, Scallion (Raw), Chive, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 2, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 3 and Garlic (Raw), Garlic (Cooked), Onion (Cooked), Shallot (Cooked) and Scallion (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.