Qualifying for a foodie alert, the Maggiore Group is bringing three trendy eating experiences to Park West: Hash Kitchen, the Sicilian Butcher and the Sicilian Baker. 

Hash Kitchen is “home of the original build-your-own bloody mary bar.” It planned to open Sept. 30, a week before the Sicilian Butcher and Baker.

 “After careful consideration and waiting for months until we felt it was safe to open our doors in Peoria, we are looking forward to welcoming the community during these unprecedented times,” said Joey Maggiore, co-founder and executive chef. “Our team is dedicated to providing the utmost safety, best dining experiences, family-friendly venues, and boundless food and beverage options.”

Among the Hash Kitchen highlights developed by Maggiore are French toast, waffles and pancakes that come in variations like banana fosters and s’mores, as well as savory staples—signature hashes such as poutine corned beef hash, eggs Benedict, scramblers, frittatas, and specialties including a giant English muffin sandwich. 

The Sicilian Butcher has a create-your-own meatball experience where guests can choose their meatball type, sauce and a base to mix and match with meatballs. 

The Sicilian Butcher presents 10 rotating craft meatball varieties, including Sicilian style; chicken Parmesan; shrimp scampi and steak; and 10 housemade sauce options, such as marinara, basil pesto, Parmigiano cream, arrabiata and carbonara.

The lunch and dinner menu includes pasta dishes and Sicilian-influenced charcuterie and bruschetta boards including the famous “Sicilian in Strada,” a 5-foot-long charcuterie board serving panelli fritters, arancini, cazzilli, artisanal meats and cheeses, craft meatballs with polenta, pickled vegetables and house preserved jams. 

Connected to the Sicilian Butcher is the cannoli bar, pastry counter and market at the Sicilian Baker, with cannoli combinations and sweet and savory pastries. The bakery features an espresso bar, gelato bar and grab-and-go market with olives, olive oil, coffee beans, tomatoes and even freshly made bread, mozzarella, pasta, meatballs, pasta sauces and lasagna.

Chef Joey Maggiore comes from a family-owned culinary group that was established by his father, Tomaso Maggiore, with its first restaurant, Tomaso’s, on the Camelback Corridor in 1977. 

Restaurant hours of Hash Kitchen Park West will be 7 a.m. to 2 p.m. Monday through Friday and 7 a.m. to 3 p.m. Saturday and Sunday. The Sicilian Butcher will be open for dining and takeout daily from 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 10:30 p.m. Friday and Saturday. The Sicilian Baker will operate from 11 a.m. to 10 p.m.

Hash Kitchen and the Sicilian Butcher and Sicilian Baker are at 9780 W. Northern Avenue, Suite 1100, Peoria.

For more information, visit hashkitchen.com, thesicilianbutcher.com and thesicilianbaker.com.

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