Geordie's at the Wrigley Mansion

The story

Crafted with passion, served with love

A Historic Setting, a Modern Table

Geordie's Restaurant & Lounge occupies one of Phoenix's most storied addresses — the Wrigley Mansion on E. Telawa Trail — where recently restored grand dining rooms carry the atmosphere of 1930s elegance without feeling frozen in time. The rooms are sumptuous yet welcoming, the views breathtaking, and the cooking thoroughly contemporary American.

The Kitchen Behind the Experience

Executive Chef Nick Kennedy leads the culinary program with a philosophy grounded in seasonal, local ingredients — a sensibility he traces back to an early chef role at an organic farm that reshaped how he thought about food. After sharpening his skills across some of Arizona's most respected fine dining kitchens, including Maple & Ash and etta, Kennedy brings both innovation and respect for tradition to the Mansion's menus.

Supporting him is a deep team: Executive Sous Chef Peter Kloiber, whose fine dining background includes Marcel's in Washington, D.C.; Executive Events Chef Charles Kraus, who trained at the two-Michelin-starred Commis in Oakland; and Executive Pastry Chef Samantha King, who updates the dessert menu each season and is sought after for her wedding cake work. It is a kitchen that values precision and collaboration in equal measure.

The Chef's Table and the Wine Cellar

For a more immersive evening, the Chef's Table seats two to ten guests directly inside the working kitchen, where a personalized multi-course dinner unfolds just steps from the stoves. Every reservation includes a private tour of Arizona's largest wine cellar — a space holding more than 16,000 bottles that anchors one of the most serious wine programs in the Southwest. That program earned Geordie's Wine Spectator's Best of Award of Excellence, a recognition that reflects genuine depth and curation rather than volume alone.

Why It Belongs on Any Phoenix List

Geordie's sits at an uncommon intersection: a landmark building, a kitchen with real culinary pedigree, and a wine program that draws serious collectors. Whether you're seated in the main dining room or at the Chef's Table watching Kennedy's team work, the experience is personal in a way that larger American fine dining venues rarely manage.