CHILTE

Hey all, As many of y’all now know, our dear friend Bryan Soto aka @senor_foodie suffered a life-altering and unexpected hemorrhagic stroke. The prognosis is still unclear, and his current state is critical. Short and sweet: Bryan isn’t done fighting, and neither are we. He’s spent years showing up for this city, and now it’s our turn to show up for him. Not just today, but 3 months from now, and 3 months after that. Recovery is going to be a grind. In his own way, Bryan put the city on his back. From post-church family dinners to becoming a true community leader and small business advocate, he’s been a pillar of Phoenix for years. Through food journalism, he found his voice in food, culture, community, film cameras, and the beautiful pockets of life throughout our streets. Sitting here with his family, it’s clear that gathering around food is deeply woven into who they are, and it’s been an honor sharing stories with them today. We already had an industry day planned, and without hesitation we knew we had to pivot and give this day a bigger purpose. This isn’t a time to be somber. It’s time to show up, turn up, eat good, have a drink (or a few), and most importantly HUG YOUR HOMIES. Let us take care of y’all after the long weekend shifts, and let’s come together to put some positive energy into the universe for our big bro. All crew is volunteering, and all tips + profits will go to Bryan & family. If you can’t make it but still want to support, please donate through the GoFundMe or contribute directly to Marisol. P.S. We have a feeling the city is about to show an overwhelming amount of love. Keep an eye out for other community support efforts too. It’s going to take all of us. Big Love, LT + the Chilte Crew 🖤

Tamarindo Blush drops TOMORROW. 🤘🏽 Find at @arooseveltjawn x PULL UP! @sanasanacerveza + @chefltsmith tapped in on the perfect summer saison. Light, crushable, but still got that personality. Juicy tamarind up front, ripe plantain vibes, + a lil floral pink pepper. Made for the AZ heat with a crispy finish. PULL UP! + get your hands on this limited drop.

Dayummm. What an honor! This bar started as something literally cut into a counter, built on instinct more than experience, just knowing that a strong bar program would be essential to making the whole thing work. The opening menu came together on the fly, a little chaotic, shaped by curiosity, and a willingness to figure it out as we went. Fast forward 3 years and it’s turned into something else entirely, something much bigger, but that hustle never left! Along the way, the right people stepped in and elevated everything. Led by @chuchocooks and @alexjchorak have really taken that original story and refined it into something thoughtful, expressive, and truly their own. From building an acclaimed all Mexican wine program, to highlighting a distinctive agave collection, to creating a cocktail program that is fun, alive, and full of personality. What exists today is a reflection of their perspective, their craft, and their passion. It’s not just a bar anymore, it’s a harmonious part of our voice. Crazy to see what’s grown inside this funky hotel that became home. And even crazier to watch a team set a goal, ride all the ups and downs, and hit it without losing who they are. Big love. Keep pushing.  Chef LT -

A time was definitely had 🖤 Thank you to the community that continues to show up and make @arooseveltjawn x PULL UP! an experience. From the food, to the music, to you. Same energy next time 🤘🏽 🎥: @rcg_media

HAPPIEST OF BIRTHDAYS TO OUR CHEFFY @chefltsmith 🍾

Limited time international route in collaboration with @chilte_phx from Phoenix to Mexico City has arrived to the gate for flights departing April 24th through May 7th! Ticket Fare: $45 per passenger Includes a welcome cocktail and four-course tasting menu. Additional beverages are available for purchase on all flights. On the Menu: ✈︎ Aguachile Tostada ✈︎ Mole Duo ✈︎ Tacos de Canasta ✈︎ Esquites Semifreddo Tickets live now on carryonphx.com ! See you in the skies ✈️🇲🇽

BOH sounds 🎧 Mole Recado’s been here. Way before us, way before this kitchen. It started as mōlli; chiles, seeds, cacao… built slow, layer by layer, by Indigenous hands that knew exactly what they were doing. Nothing rushed. Nada extra. What hits the plate is our version but it carries all of that with it. Todo lo que vino antes. Every hand, every generation that kept it alive.

This croissant is unlike anything you’ve had before 🥐🔥 Cacao Salsa Macha Croissant: Cacao dough croissant rolled with asadero cheese, cacao salsa macha, and slow braised pork, served with a side of Cacao Salsa Macha to eat is Chef LT’s way 🔥 @chefltsmith @chilte_phx Available 4/17-4/19 at ALL locations Friday, Saturday and Sunday!! You won’t want to miss this one! Want more of Chef LT and Jenna creating this fire croissant? Click the link in our bio to see the full YouTube video . . #croissant #baking #collab #chilte #pastrychef

wine + mezcal lovers… this one’s for you valles al valle is back (!!) all about mexican wine + spirits lock in sunday, april 12th @sidehustlephx pull up, sip something good, stay awhile à la carte bites by chef lt + adelante will be going off Link in bio

Vaqueros y Vinos Thank you @chefltsmith and team for trusting Capital Farms tomahawk ribeyes for such an incredible dinner. Good wines and great times! @chilte_phx @bodegas_guaname @compaspirits @dat_chefcody @chuchocooks

“I’m ambitious to a fault,” @chefltsmith told us this winter. “I love things that are uncomfortable — I love seeing people grow and growing with them.” Read more about one of the country’s best new chefs — and shop the Tech Linen collection — at the link in bio.

We recently went out west to watch @chefltsmith do his thing — with the comfort and ease of our bestselling Tech Linen. (Selfishly, we also went out west to try his birria tacos.) Learn more and shop the looks at the link in bio.