Restaurateur Paul Moir has worked to bring both Brix and Criollo to the downtown scene. While these restaurants were not the first to provide haute cuisine to the Flagstaff market, they did create a deep bench of fine dining options and a sharper focus toward local and seasonal foods. Moir’s recipe for establishing a restaurant also lent a helping hand to the success of Diablo Burger. Moir is also expanding his range with three new establishments in Tucson’s downtown—including Diablo Burger’s second location.
Taking a risk is both exciting and scary. Those two words emerged consistently when Paul Moir spoke about creating a restaurant and his subsequent strides forward. The naysayers seem to have the loudest voices at those moments. And as Moir positioned himself to open a high end restaurant in Flagstaff, they said to him, “Local people don’t care.” But the owner of Brix and Criollo has since proven them wrong and will do so again with the May opening of his third restaurant, Proper, in Tucson. Continue reading “Cooking with Fire”