Chris Collins, the chef and founder of Common Ground Culinary, said that while his new concept — Cowboy Seafood — makes so much sense to him, other people have to see it to understand.
While Phoenix has its share of competition-level barbecue joints and restaurants with elevated seafood, Collins is bringing those things together on the same menu. He think that not only does the food goes good together, but the space is perfect for the concept.
“When you walk in, the building, the decor, the art, the light fixtures, the wood, the subway tile, the smell – it is Cowboy Seafood,” Collins said.
The restaurant is at 3112 N. Central Ave. in Phoenix’s Park Central mixed-use center, developed by Plaza Cos. Collins opened it up to the public on Friday.
Cowboy Seafood was designed by Jennifer Reynolds and Ideation Design Group, and Collins said it is his most ambitious restaurant yet.
While Collins has found success with other Common Ground Culinary concepts — the Collins Small Batch Kitchen, Grassroots Kitchen & Tap, the Macintosh and the Neighborly — this is the first one he built from the ground up.
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