RELEASE: December 15, 2004

CONTACT: DeWayne Smith, Rita Sanders Agency - 480-967-8714

No Doubt Vacationing Arizonans Played Big
Role in Donovan’s Expansion to Phoenix Area

The word had gotten out about Donovan’s Steak and Chop House in La Jolla, Calif., an upscale resort community just north of San Diego, and the thanks can go to the seemingly thousands of Arizonans who escape the heat by visiting Southern California each summer.

Well, all those recommendations and conversations hyping Donovan’s prime beef, unsurpassed service and club-like atmosphere has paid off as the fine dining establishment expands east to (where else?) Phoenix’s Camelback Corridor at 3101 E. Camelback Road. The restaurant opens to the public Jan. 11, 2005

And is there any reason for Phoenix area Donovan’s fans to be concerned that the local establishment will be anything less than what they enjoyed in California? In a word, No.

Carl Essert, the general manager and sommelier at La Jolla, who set the fine dining industry standard for friendly, yet unobtrusive service, is sure to make his mark as he oversees both restaurants as executive general manager/partner. Local owners are Phoenix businessmen Dennis Hitzman, Tony Subia and Mal Jozoff.

Essert himself is a Phoenix connection as he served for nearly 20 years at some of the area’s finest dining rooms, including Christopher’s and Christopher’s Bistro and the Different Pointe of View before opening Donovan’s four years ago along with Executive Chef Martine Venegas and an award-winning wine list and menu.

“To open a new restaurant is like bringing a child into the world, everything you do influences how that child is brought up,” said Essert.

Essert’s passion for fine dining was aided by associations with such great chefs as Erasmo Kamnitzer, Christopher Gross and Jeffrey Strauss. His appreciation for fine wine was inspired and encouraged by colleagues Doug Frost, Mark Tarbell and Steve Olson.

Donovan’s is known for its extensive and extraordinary inventory of distinctive and classic vintage wines from around the world as well as a well-versed and knowledgeable staff eager to recommend a wine that will complement any menu selection.

“The team service concept is reserved for the world’s finest restaurants and Donovan’s captains, servers and assistants provide the finest, most attentive, unobtrusive world class service,” said Essert. “Their goal is to perform flawlessly in order to impress our customers’ friends, family, associates and clients.”

And if the Essert-Phoenix connection isn’t intriguing enough, consider the appointment of Patrick Bria as executive chef in Phoenix. A native Phoenician, Bria’s resume is impressive in that he has not only served such classic dining rooms as the Cypress Club and The Ritz Carlton in San Francisco, Wolfgang Puck’s Obachine, Christopher’s and Christopher’s Bistro in Phoenix and, most recently Barcelona in Phoenix and Chandler, but he embellished his talents at the Hotel Mirabeau in Monaco and Restaurant Paul Bocuse in France.

But wait, there’s more. Robert (Bob) Volpe, most recently of The Capital Grill in the Biltmore Fashion Park in Phoenix, has accepted the general manager’s reins for the Phoenix operation.

A native New Yorker, Volpe has managed the Gill House Hotel and Restaurant in New York, he was Director of Food and Beverage for the Bristol Hotel and Resort in Houston and was Director of Concept Development for the Club Hotels by Doubletree, also in Houston. He managed the Capital Grille in Houston for four years before opening the Capital Grille at the Biltmore in 2003.

Known for its 100 percent USDA prime beef, which represents 2 percent of all graded beef in the United States, Donovan’s features the midwestern corn-fed variety that is hand trimmed on site.

Center cut veal and pork chops, as well as the Australian rack of lamb, is the best the world has to offer and is distinctively and deliciously prepared in special Montague ovens to capture ultimate flavor and tenderness.

Fresh Atlantic salmon, Australian cold-water rock lobster and the largest and most flavorful Gulf shrimp available highlight the seafood menu. Salads are freshly trimmed to assure natural color, crispness and freshness.

And, unlike many other upscale restaurants, Donovan ‘s always serves a piping hot potato and freshly cooked vegetables with each entrée.

Donovan’s is known for its club-like atmosphere where repeat diners are treated more like members than customers. A wine bar and the Havana Club smoking lounge offer calm, quiet retreats for conversation and seven private dining rooms, each accommodating eight to 120 guests, are perfect for business meetings, family celebrations and gatherings of friends.

Complimentary valet parking.

For additional information, contact Donovan’s at 602-955-3666.