Cultivating Fresh Restaurant Concepts

In April, Scottsdale-based LTB Concepts (Lettuce Turnip Beets) will have opened four new restaurants in just over four months: the metro Phoenix favorite, Over Easy, in Gilbert and Mesa; and in Southern Arizona, two locations of a new evolution of The Lodge in Scottsdale: The Lodge Sasquatch Kitchen — in Tucson and Sierra Vista, the latter opening April 1. For a collaborative culinary company formed in 2012, the velocity is both challenging and rewarding. The company is led by the ever-inventive Arizona Chef Aaron May.

 “In hindsight, the seeds of LTB actually have existed for a while. Now, it’s a titled company, with projects, and more projects, and goals and objectives,” said May. “We’re intent on growing our key brands so far: Over Easy, The Lodge, The Lodge Sasquatch Kitchen, Praying Monk, May’s Counter Chicken & Waffles and Taverna Greek Grill. And coming soon, too, is Street Kitchen, our local food truck concept. That menu has already been developed.”

Much like its chef leader, LTB Concepts is all about delivering memorably great food in highly enjoyable surroundings. The new company serves to gather the creative minds and operators that developed and managed restaurants in Arizona and Colorado, and pursue a common vision for growth.

For now, the company record has captured respectable attention: Over Easy has been spotlighted on The Food Network; and Praying Monk as well as Taverna Greek Grill has been critically acclaimed by media, among other LTB brand accolades.

And, since the focus is laser sharp on its seven proprietary concept brands, the natural result has been to step back from its consulting role at Renegade Tap and Kitchen and, similarly, from operations with Mabel’s on Main.

With a total of 11 establishments under LTB, May perhaps most enjoys creating the menus designed to deliver lusciously rich thematic flavors, always with a flair for the inventive. From Mediterranean-inspired menus to Southern comfort food, he appears fearless and intellectually energized in the kitchen.

 LTB Concepts rolls out its newest creation, Street Kitchen, April 2013. Street Kitchen is LTB’s own food truck serving up May’s version of a ‘street menu’ in metro Phoenix. LTB Concepts is scheduled to unveil a new pizza concept summer 2013. Plans to expand into California, Colorado, New Mexico and Texas are underway as well.

About Chef Aaron May: Though ranging in menus and themes, the brands under the LTB Concepts umbrella share one thing: the culinary vision of Chef Aaron May. Beginning his culinary experience at the age of 15, May still has a passion and an unwavering link to the kitchen. After graduation from the culinary arts program at Scottsdale Community College, his training and refinement began at Ecole Ritz Escoffier in Paris and continued under celebrity Chef Douglas Rodriguez in Arizona, and in Manhattan with Chef Mario Batali. Since opening his first restaurant in 2006, Chef May has earned a fiercely loyal fan base and has won many local awards. May has also garnered attention from national publications such as Food & Wine, Condé Nast Traveler, Sunset Magazine and USA Today. In 2010, he was inducted into the Arizona Culinary Hall of Fame as “Chef Extraordinaire.”