The newest concept in The Maggiore Group’s restaurant collective, The Sicilian Butcher, Craft Meatballs and Charcuterie Bar, is now open and a great addition to our neck of the woods! The modern-casual meatball and butchery-inspired concept is the first of its kind to launch in Phoenix. Brought by visionaries and operators of Tomaso’s Italian Restaurant, Tomaso’s When in Rome, and Hash Kitchen, The Sicilian Butcher is a chef-driven neighborhood restaurant developed by husband-and-wife duo Joey and Cristina Maggiore and Flora Tersigni. 


I was inspired by my father who is a Sicilian-born chef and created an Italian institution that has been making classic Italian meatballs for over 40 years,” said Joey Maggiore, co-founder and executive chef. “Equal parts classic and progressive, we’re excited to bring Tomaso’s famous version combined with creative, modern modifications in a meatball and charcuterie centric spot.”


With casual dine-in and to-go services, The Sicilian Butcher is primarily centered on a build-your-own meal experience with gourmet meatballs and Italian-cured meats for charcuterie boards. Using family recipes, they introduce 15 craft meatball varieties including dry-aged steak, lamb, ahi tuna, lump crab, and Tomaso’s Sicilian version made with ground veal, prime beef, pork, pine nuts, raisins, and pecorino cheese, and meatless/vegetarian choices such as lentil and eggplant parmigiana. The choose-your-own-meatball adventure continues with eight sauce options such as garlic-basil marinara, pesto trapanese, parmigiano cream sauce, truffle mushroom, and spicy arrabbiata and guests can mix or match their meatballs with a Caesar salad, house-extruded pasta, bread for sandwiches, polenta or risotto.


The menu extends from salads and flatbreads, to assemble-your-own charcuterie boards where guests can select from a range of Italian meats such as salami, prosciutto, and porchetta, artisanal cheeses, house-cured olives, pickled vegetables, and sweet and savory jams. Over 10 signature bruschetta and charcuterie boards are featured on the menu including a polenta board, mozzarella board, and a five-foot long Sicilian Butcher’s board with gourmet meatballs, cured meats, and bruschetta.


The Sicilian Butcher enlisted master mixologist, cocktail consultant, and Guinness World Record holder, Sheldon Wiley, from New York City to collaborate on the cocktail design and beverage experience. The beverage program has specialty cocktails such as house Negroni and cotton candy Manhattans, a wide selection of fine wines at approachable price points and Italian sodas.


Formerly Modern Grove, the 3,800-square-foot space has seating for up to 150 guests and a patio for outdoor dining. The Maggiore Group partnered up with 3rdstory architect Ben Meyer and designer Anissa Mendil to create a modern space inspired by an old school butcher shop with timeless craftsmanship consisting of brick walls, rustic wood tables, butcher block-topped barstools and industrial lighting. The layout includes a charcuterie station with floor-to-ceiling meat lockers and a Ferrari red meat slicer.


The restaurant is open daily for lunch and dinner from 11 a.m. to 10 p.m. and located at 15530 N. Tatum Blvd. Suite 160, Phoenix. For more information, visit