What was Gastromé Market?
Gastromé Market was a gourmet grocery, cheese and wine shop and restaurant at 7704 E Doubletree Ranch Road, Unit 140, in the Shops at Gainey Ranch, a neighborhood center on Doubletree Ranch Road east of Scottsdale Road in Gainey Ranch. Co-owners Tiffany Chavez and Jenny Le opened the market in September 2022, in a 5,000-square-foot former Anytime Fitness they had gutted and rebuilt, and added a full-service dining room, simply called The Restaurant, in October.
The shop was the ambitious part. It had a 15-foot temperature-controlled wine cave, a three-case cheese island, a bakery corner of local and international pastries, a grab-and-go deli, and shelves of jams, olive oils, balsamic vinegars, honeys and pastas. Phoenix New Times said its artisan meat and cheese counter rivaled anything in the Valley. The owners pitched it as a place to linger, not a quick stop: “We want you to take your time when you come here,” Chavez said. “We’re not your traditional wine and cheese shop.” Classes on wine pairing and charcuterie boards, for about 20 people at a time, were part of the plan.
For a few months it was the most photographed shop in Gainey Ranch. New Times later described influencers posting glasses of Champagne and shopping sprees for cheese, jam and wine, and the restaurant’s baked Camembert with hot honey and its cocktails became the things to order. Underneath, the kitchen was unsettled: the opening chef handed off within weeks, and by January the owners were canceling reservations while they tried to rebrand.
On January 31, 2023, they announced the end, giving customers two weeks to visit, and Gastromé closed in February, less than six months after opening. Chef Corrado La Macchia’s Corso Italia took over the suite in 2024 and closed in June 2026. Our verdict: a well-stocked, well-meant shop that served excellent cheese and cocktails and never found a business model that could carry 5,000 square feet.
What the market and The Restaurant were
The restaurant was small and handsome. New Times’ First Taste in November 2022 counted six faux marble tables with gray velveteen chairs, an L-shaped bar of eight stools, and a glass wall of the pricier bottles. The regular wine list was well chosen, with nothing over $90 a bottle, and it drew on the market’s own stock.
The cocktails were the best thing in the room. All 14 drinks cost $16. The Woodshed Blues was an Old Fashioned built on five-year rum, Italian amaro, amontillado sherry, brown sugar, bourbon and bitters. The Divina Costiera, gin with Italian mandarin honeysuckle, lemon, amber honey and bitters, was described by the server as “a lemon drop with a Ph.D.”
Order from the counter, not the entree list. The dinner menu was concise: nine appetizers, three pastas and four entrees. The appetizer to get was the baked Camembert ($16) with date and spiced chile jam, local honey, pistachios and focaccia biscotti. A salumi and formaggi board ($28) came from the market’s cases. The entrees ran to an 18-ounce Terra Farm Wagyu ribeye bistecca for $125 and a Two Wash Ranch half chicken ($40) with pichuberry mole and charred shishitos, which New Times found too salty, with a dry corn pudding. The autumn squash Bolognese ($24), made with an acqua pazza rather than a true Bolognese, was the critic’s biggest miss. Pastas came from Sonoran Pasta Co., and the menu promised sustainable seafood and humanely raised meat.
Timing. The Restaurant opened at 11 a.m. Tuesday through Sunday, with sandwiches in place of entrees at lunch, and closed with the market at 8 p.m. Sunday and Tuesday through Thursday and 9 p.m. Friday and Saturday. New Times called it a place for bites before the bars, a quiet date or a ladies’ lunch, not espresso martinis into the night.
The shoppers. The market sold holiday gift baskets and took Thanksgiving dinner pre-orders, and New Times pitched it to anyone shopping for a host gift or a party spread; the Grand Hyatt resort is a short drive west. For everyday gourmet shopping, Scottsdale still has AJ’s Fine Foods.
The suite that could not hold a market
Gastromé was announced in March 2022, when Jenny Le told What Now Phoenix that demolition had begun and framing was done on a space split into roughly 3,500 square feet of market and 1,500 of cafe, with an opening expected in June or July. It slipped to early September, when Supermarket News reported the doors open, and the restaurant followed in October under chef Christopher Brugman of the private-chef company Season Your Soul Hospitality. By mid-November New Times reported that the culinary team was in transition and that Adam Sanchez, who had worked with Jacques Pépin and as a chef and cheesemonger at Thomas Keller’s French Laundry, had taken over the kitchen and the cheese and catering departments.
The end came less than three months later. The January 31, 2023 announcement was candid: “We have had so many major setbacks and obstacles that it is now at a point of no return and we must close our doors.” It apologized “for the disappointment we have caused in the last month canceling on your reservations as we tried to rebrand and reorganize but didn’t succeed,” urged gift-card holders to use them, and promised refunds for classes and private events. The record does not say what the setbacks were. New Times put Gastromé on its list of the 15 biggest metro Phoenix closures of 2023, noting that all the hype did not last very long.
The space tried again with the same formula. In a leasing announcement from Kent Circle Partners, 4,592 square feet went to chef Corrado La Macchia, whose résumé spanned Italy, Germany and New York and who had sold Corrado’s Cucina Italiana in Carefree in 2022. His Corso Italia Restaurant & Market, an Italian grocery and fine-dining room, held its grand opening on October 7, 2024. New Times reported in June 2026 that it, too, had quietly shut down, and we found no report of a tenant since. Its neighbor in the center, Wally’s American Gastropub, already a longtime tenant when Corso signed its lease, is still open.
Honest assessment: Gastromé was the 2020s version of an old Scottsdale dream, a European-style gourmet market for a wealthy neighborhood, and it had real strengths in its cheese case and its bar. It also had a large footprint, a kitchen that changed hands in its first weeks, and a month of canceled reservations before the end. Two failures in one suite suggest the problem was as much the format as the operators.