First look: Woody's Macayo opens in Central Phoenix
Macayo's Mexican Restaurants quietly opened its latest restaurant, called Woody's Macayo, in central Phoenix on Monday, Oct. 16. The restaurant space was formerly Fez, which relocated a few years ago.Josh Frigerio/ABC15
The concept was designed to be like the original location founder Woody Johnson and his wife created. It's smaller than the other locations at less than 2,000 square feet.Josh Frigerio
A lot of pieces within Woody's Macayo were taken from Macayo's other locations. The bar tables came from the now-closed Scottsdale location. The bar tap came from the Tempe location. The photos along the wall (previous photo) were from the original Central Avenue location that was torn down more than a year ago.Josh Frigerio
Two artists handpainted this mural inside the restaurant's dining room.Josh Frigerio
The menu at Woody's Macayo also incorporates some of the favorite items from the other locations, such as that Queso Fundito from the Scottsdale one. it will also act as the restaurant's main test kitchen. Unlike the others, it will be open for breakfast during the week. At some point in the future, it will also open for brunch.Josh Frigerio
The patio has roughly 15 tables, a mixture of booths and standard tables, that each overlook Central Avenue.Josh Frigerio
Another general view of the patio.Josh Frigerio
Let's look at some of the menu items. Pictured above is "Macayo's Famous Cheese Crisp," with a mixture of melted cheeses. Josh Frigerio
Pictured is the Queso Fundito, a mixture of Mexican cheeses, jalapeno, onion, poblano chile, chile de arbol, ancho chiles and Jalisco hot sauce.Josh Frigerio
Pictured above is the breakfast torta.Josh Frigerio
Not craving Mexican food? The Central Avenue location has a classic burger (pictured above), a chicken sandwich and a variety of salads.Josh Frigerio
Pictured is the deconstructed Margarita cheesecake dessert. It is layers of cookie crust, cream cheese mousse, and Margarita custard. It is topped with whipped cream and a cookie.Josh Frigerio