BEGINNER’S LUCK:

“Last winter, chef Bernie Kantak and co-owner Andrew Fritz (the dynamic hospitality duo behind Citizen Public House and The Gladly) took a small, oddly shaped space set at the end of a blind retail alley in Old Town Scottsdale and turned it into a bustling all-day restaurant frequented by tourists and beloved by locals. The place is a winner, and luck has nothing to do with it. These longtime pros intuitively understand what we all want right now: straightforward, affordable food with a touch of sophistication, seriously good coffee, clever craft cocktails, a happy hour full of craveable noshes and a welcoming home away from home for all who hunger and thirst. Perhaps more profoundly, they also have a knack for giving us things we didn’t know we wanted, like sweet versions of focaccia with the slightest veneer of crunch, made daily in a variety of flavors, from peach to cinnamon bun. Kantak, Fritz and crew constantly strive to get better, and they do, which is why this plucky, consistently great newcomer deserves to be our No. 1 new restaurant of 2024.”

THRILLIST PHOENIX

“Heralded by James Beard Foundation award nominee Chef Bernie Kantak, Citizen Public House offers a contemporary approach to gastropub eats. The unpretentious Old Town restaurant has nabbed numerous awards and accolades since its opening in 2011. And guests come back again and again for their fine cocktails and pub-style fare, which includes the signature mac and cheese, crab cakes with oaxacan chile remoulade, sauced short ribs, and of course, the original chopped salad. Don’t miss Benjamin’s Upstairs on your next visit to this Scottsdale staple. The swanky, speakeasy-style lounge is an extension of the restaurant that’s effortlessly hidden above the main floor.”

“Chef and owner Bernie Kantak is probably most famous for the legendary Stetson chopped salad on the menu at Citizen Public House, the first restaurant he and partner Andrew Fritz opened in Old Town Scottsdale over a decade ago. But Kantak comes from a family of butchers, and many of his meat dishes at both restaurants are legendary as well, including the Commander Hamburger at the Gladly………”

THE ADVENTURIST MAGAZINE

This stylish bistro is a neighborhood favorite. The Gladly’s menu is a creative exploration of globally-inspired New American cuisine, with a focus on seasonal ingredients. Don't miss their happy hour, with daily specials for on-tap cocktails and small plates.

Our co-owners & founders, Chef Bernie Kantak + Andrew Fritz talked all things hospitality, the history of that famous chopped salad & the importance of a”half baked” mentality

EATER PHOENIX:

“Chef Bernie Kantak and his longtime business partner Andrew Fritz of Citizen Public House and The Gladly have opened a winsome all-day restaurant in a tiny, tucked-away space in the heart of Old Town. Expect exceptional coffee (thanks to coffee nerd Fritz) and Kantak’s ridiculously good savory kolache (don’t miss the birria when they have it). Other offerings include an unlikely but delicious chia pudding-blue corn grits combo (festooned with berries and coconut-pecan granola), a light, summery crab and shrimp roll, Kantak’s legendary chopped salad, and the best French toast in town.”

ARCADIA NEWS

“With three popular restaurants operating in the Valley, it’s clear that when Chef Bernie Kantak decides to do something, he sticks with it and does everything he can to make the experience enjoyable for all. Before opening The Gladly, Citizen Public House and Beginner’s Luck, Kantak was an art student that grew up in New York, who had no idea that owning a restaurant was in his very successful future.”

ARIZONA PBS - Check, Please!

The Gladly chef, Bernie Kantak, describes the menu as elevated comfort food. From sandwiches, to steaks, to fish and salads, The Gladly serves business-oriented guests during the day and the date-night crowd come evening.

Kantak makes the salad with smoked salmon, couscous, arugula, pepitas, asiago cheese, currants, dried super sweet corn, marinated tomatoes and buttermilk herb dressing. The dish is presented to customers and tossed at the table, making for a show full of texture, colors and different flavors.

The presentation of the salad goes back to The Gladly’s mission.

“I want to make people happy,” Kantak said. “I want them to feel like they’re going to a family member’s house or a party or a holiday.”

PHOENIX MAGAZINE

In February, chef Bernie Kantak and his front-of-the-house counterpart,  Andrew Fritz, opened Beginner’s Luck, a tiny, tucked away spot formerly occupied by Piccolo Virtù in Old Town Scottsdale. From the looks of the always-packed dining room, the Citizen Public House and Gladly partners have once again hit the jackpot. 

PHOENIX MAGAZINE:

“ORIGINAL CHOPPED SALAD: One could argue – supported, perhaps, with a thesis paper – that chef Bernie Kantak’s six-ingredient salad is the most famous dish ever conceived in the Valley. It’s topped so many of our lists that including it again seemed frankly predictable. It’s truly a seminal salad.”

THE WHISKY ADVOCATE

The Gladly: This laid-back eatery in the Biltmore neighborhood offers American bites to pair perfectly with the bar’s 300 whiskies from across the globe.

PHOENIX NEW TIMES

Don't let the name and the address fool you. Citizen Public House, founded by former Cowboy Ciao culinary master chef Bernie Kantak, may sound pretentious, but its stylish yet relaxed atmosphere and offerings of classic American fare with a delicious kick are nothing short of modest classiness. From picture-perfect scallops and standout starters like the luscious crispy sesame pork belly to the Original Chopped Salad (so popular it has its own Facebook page) and dreamy desserts, at Citizen Public House, deliciousness is in every detail. Whether it's an evening out, a pairing dinner, happy hour fun, or late-night noshing — all with the added enjoyment of a team that's as comfortable to be around as your dining companions — Citizen Public House deserves to be in heavy rotation on your restaurant playlist, particularly if you find yourself in Scottsdale.