Kale & Clover opening offers free meals to benefit Amy’s Army

Kale & Clover is located at 20511 N. Hayden Road at Hayden Peak Crossing.

Kale & Clover is located at 20511 N. Hayden Road at Hayden Peak Crossing.

Restaurateur German Osio and his team at Osio Culinary Group this week opened their fourth restaurant, Kale & Clover: Mindful Kitchen at 20511 N. Hayden Road at Hayden Peak Crossing in Scottsdale, the same shopping plaza as Osio’s sister restaurant, Local Bistro.

Kale & Clover is open from 7 a.m. to 9 p.m. daily.

Mindful Kitchen will offer diners a chance to try their menu at no cost  through March 1. A select number of diners can experience breakfast, lunch or dinner on these dates at no cost.

Some restrictions do apply and they include:

  • Limit one free meal per person during the entire timeframe Feb. 23-March 1.
  • The first 30 guests for breakfast, 30 for lunch and 40 for dinner each day will receive a complimentary meal (up to $18 value).

Donations will be accepted to benefit Amy’s Army, which benefits individuals with spinal cord injuries. Amy’s Army is headed by Amy Van Dyken.

Kale & Clover offers fresh, healthy food, cold-pressed juices, espresso drinks and craft beer and wine. Open for breakfast, lunch and dinner, diners have the option to eat in, carry out or grab a ready-to-eat meal.

For those choosing to dine in, Kale & Clover provides a clean and modern décor in which to enjoy a chef-created meal. A lunchbox program for both adults and children will be available.

Chris Mayo, corporate chef for Osio Culinary Group, has spent several months diligently crafting the menu for Kale & Clover.

“We are using responsibly-sourced, seasonal ingredients and have taken special care to focus on nutritional balance and flavor,” Mr. Mayo said. “It has been a treat to work on Kale & Clover’s menu. Our mission is to bring the best quality ingredients to our guests without compromising flavor.”

As Chef de Cuisine, Nick Kennedy will oversee daily kitchen operations. Kennedy comes to Kale & Clover from Heritage Prairie, an organic farm in Illinois. Originally from Chicago, he spent two years with Heritage, first as sous chef and later executive chef.

Kale & Clover’s menu is mostly vegetarian, vegan and gluten-free. Carnivorous diners will have the option to add protein to many of the dishes.

“My hope is that Kale & Clover makes it easier for people to eat healthily. Our menu is chef-crafted, so it will appeal to everyone—even those who shy away from healthy ingredients,’’ Mr. Osio said.

“We offer breakfast, lunch and dinner so that the option for clean food is always available. And our grab-and-go and eat-in components are intended to provide utmost convenience.”

Established in 2010, the Osio Culinary Group owns and operates restaurants in Phoenix and Scottsdale: Local Bistro, Central Bistro and SumoMaya.

Founder German Osio was born in Mexico City and spent his formative years in Connecticut. After graduating from Les Roches International School of Hotel Management in Switzerland, he worked at the 5-star Hotel President Wilson in Geneva, as well as several Michelin star restaurants and Relais & Châteaux properties.

Before relocating to Arizona, he lived in Texas where he opened a number of restaurants ranging from steakhouses to Latin fusion to wine bars.

Go to www.osioculinarygroup.com.

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