In the News
San Tan Sun News – “ValenWINE your Valentine”
Sonoran Living ABC15 — “Fired Up Grill makes game-day foods”
Good Morning Arizona – “Recipe: Fired Up Grill’s Filet Mignon” – October 15, 2014
Arizona Republic – “5 recent Southeast Valley Restaurant Remodels” — August 29, 2014
Ahwatukee Foothills News – “Fired Up Grill gets a new look” – August 4, 2014
Arizona Republic — “20 Best Wine Bars around Metro Phoenix” – May 28, 2014
Sonoran Living – “Rolling out the new Spring Menu at Fired Up Grill” – March 5, 2014
Sonoran Living – “Check out the fall menu at Fired Up Grill” – November 14, 2013
Sonoran Living – “Fired Up Grill offers delicious dishes, unique cocktails, live entertainment”- August 1, 2013
Phoenix New Times, Chow Bella: “Chefs, What Are Your Favorite Road Trip Snacks?”
City Eats - “The Ten: Entree Salads” – July 5, 2013
Fired Up Grill’s Steak Salad
This beefy pick has choice top sirloin on a bed of spinach, marinated mushrooms, gorgonzola cheese, carrot and cherry tomato, drizzled with balsamic vinaigrette and topped with fried onion strings. It’s like a steak dinner. Only on a salad. Read more here.
Ahwatukee Foothills News – Fired Up Grill Celebrates 4 Years in Business – June 9, 2013
Five years ago Ahwatukee Foothills resident Joe Busone made headlines when his firing from a corporately-owned restaurant caused many of his employees to walk out with him. Those employees inspired him to open a restaurant of his own, and over the weekend of June 1 the business celebrated four years of doing what the staff loves.
Pulling Corks and Forks – “Fired Up Grill celebrating it’s 4th anniversary this Saturday, June 1st” – May 30, 2013
Owner and chef Joe Busone is all fired up, that’s because his popular Chandler restaurant Fired Up Grill www.firedupgrill.com is celebrating its 4 year anniversary this Sat. June 1st. That’s a big victory in this day and age as many restaurants struggle to stay open after a year in the Phoenix area.
Craving Phoenix – “Fired Up Grill is a Neighborhood Gem” – May 12, 2013
“Depending on where you live in the valley, it can be challenging to find a locally owned neighborhood gem where you can establish yourself as a regular and enjoy good food and drinks. Fired Up Grill is just that and I stop in at least once a week for appetizers or dinner. This friendly establishment should be drawing more locals because it’s got a lot to offer. Not only do Joe and Cathy Busone, the owners, keep an interesting and creative menu but they do something important for our families and our community. They give back in big ways. They support various charities and our local schools.” Read more here
ABC 15 Sonoran Living – Mother’s Day – May 8, 2013
When Ahwatukee couple, Joe and Cathy Busone opened Fired Up Grill in 2008, the beautiful restaurant quickly became a go-to destination for East Valley residents looking for quality traditional cuisine served in a fresh, unique and local atmosphere. Fired Up Grill is tucked inside the upscale Shoppes of Casa Paloma on the corner of 56th Street and Ray Road, located in Chandler just east of I-10 in Ahwatukee. Read more here.
“For Mother’s Day, Fired Up is partnering with Feeding America, giving you the option to gift the amount you would have paid for your meal to the nation’s largest domestic hunger-relief organization. All moms on Mother’s Day will eat for free at Fired Up Grill. Brunch specials available until 3 p.m.: Fritatta with Asparagus and Feta; Lemon-Berry Crepe or Spinach, Mushroom, Bacon Crepe; French Toast with Fresh Strawberries.”
Go Gilbert – Patio Dining, What Arizona Living is All About. February Issue -2013
“We asked Valley restaurant chefs and wine experts to weigh in on what to purchase. If you’re attending an Easter meal as a guest, wine is a totally appropriate gift for the hosts.
Joe Busone is the owner of a locally owned neighborhood gem Fired Up Grill. Busone says, “A lighter style of Malbec works well with lamb because the acidity cuts through the fattiness, while the sweetness of meat works in harmony with the fruit. I would also serve the combination of Red Bordeaux for a more rustic taste on the simple cuts of lamb including loin chops and racks of lamb. For Easter ham dishes, I would serve a fruity yet dry, Riesling with a rich texture.” Read more here.
Examiner.com – Locally owned neighborhood gem in Chandler: Fired Up Grill – February 17, 2013
“Depending on where you live in the valley, it can be challenging to find a locally owned neighborhood gem where you can establish yourself as a regular and enjoy good food and drinks.Fired Up Grill isn’t getting the attention it deserves. This friendly establishment should be drawing more locals because it’s got a lot to offer. Local businesses need extra support these days and while our community places an emphasis on staying local, the bar needs to be raised.” Read more here.
“The Conclusion: If you’re new to Fired Up Grill, the daily happy hour is a perfect way to sample both the atmosphere and cuisine. The appetizers are generous in both flavor and portion, and the restaurant dedicates itself to fresh ingredients finely prepared. Ask any smiling staff member for a recommendation and you’ll likely spoil for choice: This extensive family samples all the dishes together (though chances are no one argues for quite as much spice as Busone himself; ask for anything “fired up” a notch here and you may get a chance to reconsider – but if you mean it, Busone can definitely deliver).” Read more here.
“Busone recommends recognizing excellent work in front of the entire culinary staff during daily pre-shift meetings. “Let them know they are doing a good job. If we have a great night, I go into the kitchen and shake everyone’s hands. If it’s not such a good night, then I talk to everyone about how we can improve. Every night we try to be the best at what we do.” Read more here.
My friend always finds great places to eat. This location used to be a restaurant called 56 East, but now it’s the Fired Up Grill. Longtime manager of Buca di Beppo Joe Busone was fired one night and his entire staff walked out with him. He opened up the Fired Up Grill in response – a restaurant with a delicious blend of various cuisine from around the world. They have an open patio and great drinks on tap. I got a great pita sandwich along with a Kiltlifer beer. Great place for dinner and live music!
Q&A with Fired Up Grill – Ahwatukee Foothills News – September 10, 2012
With the overwhelming support of friends and family and the need in this area for a locally owned restaurant to stand against big corporate chains and their inability to effectively care for guests as people, not just as another dollar sign. I knew this was an idea that community members would become “Fired Up” about. And we just so happened to be personal friends with the great young Chef Rocky Dunnam, who was willing to jump on board!
The Arizona Republic – Fired Up Grill – September 7, 2009
First, Joe Busone got fired. Then, he got fired up. But that’s the short version of a David and Goliath story that would make a classic feel-good movie. Read more here.