Gertrude’s Restaurant, the longtime dining destination inside the Desert Botanical Garden, is preparing to reopen under new culinary leadership at 1201 N. Galvin Parkway in Phoenix.
The restaurant and the garden’s smaller Patio Cafe closed in May after 13 years of operation under Chantal and Alan “Skip” Hause of Hause Restaurant Group, according to Phoenix New Times. The team stepped away to focus on their catering business, resulting in the summer closure of both concepts. Now, James Beard Award nominee and “Iron Chef America” winner Mark Tarbell will take over the space with a new menu, layout, and approach.
A “complete reimagining of Gertrude’s” is underway, according to an announcement from the garden. The updated concept will highlight “the beauty of the garden with Tarbell’s signature culinary artistry.” While an exact opening date has not been set, the revamped Gertrude’s is expected to debut later this fall, followed by a reopening of the Patio Cafe.
Tarbell has been a fixture in the Phoenix dining scene for decades, operating restaurants such as Tarbell’s, The Tavern, Cultivate by Tarbell’s, and Tarbell’s Wine Store. He also manages locations at Phoenix Sky Harbor International Airport and recently expanded to State Farm Stadium in Glendale. This new project adds to his growing local presence.
“The Garden is a global icon, and Gertrude’s is nestled in its heart,” Tarbell said in a news release. “I’m honored to bring a fresh, elevated culinary experience that reflects the spirit of the Sonoran Desert and the vibrancy of our local community.”
The updated restaurant will feature a seasonally rotating menu built around Arizona-grown ingredients, along with expanded catering and private event offerings. Sample menu items include crispy duck tacos with toasted pumpkin seed salsa and pickled shallot, alongside garden-inspired cocktails and selections from Tarbell’s wine cellar.
“I’m over the moon about this partnership with Tarbell’s,” Garden Board Chair Scott Burdick said in the release. “It’s the right partner at the right time in the Garden’s history. With Mark’s vision, creativity, and award-winning team, we are on the pathway to creating a significantly enhanced food and beverage experience for our visitors.”
