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Local Event
Cost: Free
The brainchild of Restaurateur Akshat Sethi and Chef Claudio Urciuoli, Source is set to open its doors this summer at 3150 E. Ray Rd. at the Epicenter at Agritopia. The restaurant will focus on using organic ingredients, making fresh-baked bread and cultivating a welcoming environment through music.
A place to come and meet friends for sandwiches, salads and pizzas at lunch and then return in the evening for mezze, tapas and cicchetti paired with a curated list of natural wines, Source will also carry a selection of wines and other to-go goods in the retail market space.
“We are so happy to be a part of the Gilbert commnunity and we look forward to serving our neighbors at Source,” says Co-Founder Akshat Sethi, who together with Chef Claudio Urciuoli, of Palaphx and Noble Bread fame, are building Source on the simple yet essential concepts of integrity and quality. “We meticulously source our ingredients from a network of farmers, fishers, producers and other purveyors that exemplify our ethos. We are a vital connection between land and sea and our guests. We believe in cooking in symbiosis with the ecosystem, balancing our consumption with the rhythms of nature.”
Bread, in particular, was a large part of Urciuoli’s upbringing in Italy. Early on, he recognized the importance of forming good relationships with small producers and exchanging goods. The smell of bread stuck with him as he left Italy and went into the local hospitality industry at the age of 19. Throughout his career, bread has remained an essential element in his craft. Through Source, he hopes to bring a piece of traditional Italian culture to the community.
Everything at Source is curated to serve the palate and nourish the body with intentional cuisine built on the foundation of Mediterranean culture and paying homage to the important role food plays in everyday life. Much like food is enhanced by a fine wine, Source founders believe that food and music complement each other to elevate the dining experience. DJs and live performers featuring upbeat music will be a large part of the restaurant’s vibe.
Source will serve sandwiches made with whole grain panozzo such as Albacore Tuna with arugula, pickled green onions and Pantelleria capers, and Cotto with Fra mani ham and aged cheddar; salads such as the Seasonal with avocado and Forum Cabernet vinegar, and the Beet with Labneh and toasted pecans; and pizza such as the Coppa E Carciofini with tomato, mozzarella, coppa, Taggiasche olives and artichoke “sotto olio” and the Margherita with tomato, mozzarella and Mt. Alburni wild oregano. Starters, soup, bowls and more will round out the menu along with a finely-curated selection of natural wines.
Source is set to open later this summer with Chef Trevor Routman in the kitchen and serving as general manager, lending his talents and comprehension of cultural depth to the restaurant. Hours are 11 a.m. to 9 p.m. daily. For more, visit eatatsource.com.
Hosted by
M Smith
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