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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, 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.
— Joey Maggiore - co-founder and executive chef
 

The Sicilian Butcher, Craft Meatballs and Charcuterie Bar, combines skilled butchery and creative chefery at a modern-casual restaurant

 
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Choose-your-own-meatball and build-your-own charcuterie board experience complete with hand-rolled meatballs and saucy attitude, fresh-made pastas and Italian butcher-style meats. 

With casual dine-in and to-go services, The Sicilian Butcher is centered upon a build-your-own meal experience with gourmet meatballs and Italian-cured meats for charcuterie boards. Using family recipes, The Sicilian Butcher introduces 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.

 
 
 
 

JOIN OUR TEAM

WE ARE ALWAYS LOOKING FOR THE BEST AND BRIGHTEST TALENT TO JOIN US.

 
 
 
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ABOUT THE FOUNDERS

 

The Maggiore Group is a family-owned and operated restaurant group based in Scottsdale, Ariz. The Maggiore family opened its first restaurant, Tomaso’s Italian Restaurant on the Camelback Corridor in 1977. Today, The Maggiore Group’s restaurants in Phoenix and San Diego include Tomaso's Italian Restaurant, Tommy V’s Urban Kitchen Carlsbad, Tomaso's When in Rome, Hash Kitchen, and The Sicilian Butcher.