Write On Rubee

An Arizona-based food, beverage and travel writer since 2008,  I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond.  Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.

New Menu Items at California Pizza Kitchen

CALIFORNIA PIZZA KITCHEN’S ‘NEXT CHAPTER’ MENU ARRIVES AT PHOENIX-AREA LOCATIONS

PHOENIX – January 6, 2016 – California Pizza Kitchen (“CPK”), the authority in creative dining with a California vibe, announced today that its new “Next Chapter” menu is now available at all Phoenix-area restaurants, including locations in Scottsdale, Tempe, Mesa and Chandler.

With a focus on high quality, fresh and seasonal ingredients, inventive main plates, hand-crafted cocktails and locally brewed beers alongside classic CPK favorites, the new and expanded menu is part of CPK’s transformational “Next Chapter” initiative, currently rolling out to CPK’s nearly 200 restaurant locations nationwide. 

“As we celebrate California Pizza Kitchen’s 30th anniversary, we’re introducing an incredible new menu that highlights the best of our culinary creativity over the years with exciting new options in main dishes, hand-tossed pizzas, craft cocktails and more,” said G.J. Hart, CEO of California Pizza Kitchen. “Our new menu blends fresh, seasonal ingredients with bold, global inspiration. We can’t wait for local guests to experience what’s deliciously new at CPK.”

CPK’s new menu include a Fire-Grilled Ribeye cooked with house-made pinot noir sea salt, topped with creamy bleu cheese butter and served with roasted fingerling potatoes and lemon-garlic wild arugula salad. Another new favorite is the Hearth-Roasted Halibut, wild caught from Alaska and roasted on a cedar plank with butternut squash farro, grilled asparagus and baby kale.

Seasonal offerings include the Brussels + Bacon Flatbread, with Nueske’s Applewood-smoked bacon, sweet caramelized onions and creamy goat cheese; the Harvest Kale Salad, with tender baby kale, fresh Bosc pears, roasted butternut squash, spiced pecans, goat cheese and cranberries; and the Sunny Side Up Bacon + Potato Pizza, with Nueske’s Applewood-smoked bacon, caramelized leeks, parmesan and mozzarella cheeses and two fresh sunny-side up eggs, atop CPK’s hand-stretched pizza dough. For those with specific dietary needs, CPK also has options that are under 650 calories, vegetarian and/or gluten-free. We also provide allergen information to those with food sensitivities. For the complete menu, visit www.cpk.com/reimagined.

Customers can pair their favorite CPK meals with local beers such as Thunder Canyon Sandstone Cream Ale, Lumberyard Red Ale, and Grand Canyon American Pilsner, all brewed in Arizona. The Desert Eagle Buzz Bomb IPA, available at the CPK in Mesa, is brewed only 8 miles from the restaurant. CPK’s new hand-crafted cocktails feature premium alcohols with fresh fruit purees and herbs, like the California Roots, made with fresh avocado, shaken smooth with Svedka vodka, mint and lime, with a fennel salt rim; and the Blueberry Ginger Smash, with fresh muddled blueberries, lime and cranberry with Jack Daniel’s Tennessee Whiskey and Domaine de Canton Ginger. The updated wine list includes California premium wines like Buena Vista, Mark West, Sonoma-Cutrer and CPK’s custom blend by KOZ.