DiMaggio’s is scheduled to open a second Valley restaurant at Uptown Plaza in late October 2026, bringing the New York-style Italian concept to 100 E. Camelback Road, No. 152, near Camelback Road and Central Avenue. The restaurant will take over the former Lou Malnati’s space, which was occupied for nearly nine years, according to Phoenix New Times.
The restaurant’s current operation
The opening will expand DiMaggio’s from its current operation at The Grove in McCormick Ranch. Phoenix New Times identifies that restaurant’s address as 7300 N. Vía Paseo del Sur, Building B, in Scottsdale, and reports that the business moved there from its original Scottsdale location last fall.
A business that began at a market
Brandon and Michele Gioffre launched A Taste of Italy as an Uptown Farmers Market vendor in 2021, selling hand-pulled mozzarella, cannoli, other Italian dishes, balsamic vinegar and olive oil. They acquired the former Blind Pig location in Scottsdale in 2022, and the restaurant adopted the DiMaggio’s name in 2024, according to A Taste of AZ. The outlet describes the food as Calabrese, New York-style Italian cooking and identifies Frank DiMaggio, a former professional baseball player and founder of MDF Development, as a business partner who joined in 2024.
What to know about Uptown Plaza and opening requirements
Uptown Plaza says it opened in 1955 just outside Phoenix’s city limits as the city’s first suburban shopping center. Its redevelopment, completed in 2016, preserved the center’s mid-century character while adapting it for modern tenants, according to Nelsen Partners Architects. Before a restaurant can open, the City of Phoenix says commercial building permits are required for non-residential work such as remodels, tenant improvements and changes of use. Those requirements could apply to work needed to convert the former Lou Malnati’s space for DiMaggio’s.
Menu and design plans
The Uptown kitchen is expected to retain the restaurant’s existing menu, including family-style salads, shareable calamari, hand-pulled mozzarella, bone-in veal Parmesan, chicken Parmesan and spicy rigatoni, Phoenix New Times reports. The bocconcini appetizer, made with baked mozzarella, prosciutto, marinara, basil and house-made ciabatta, is also expected to remain. Separately, Eater Phoenix lists DiMaggio’s dishes including linguine con vongole, pappardelle bolognese and baked rigatoni.
Plans call for the Uptown space to retain its central bar and old-style atmosphere while receiving upgraded lighting, an improved sound system and other higher-end touches, according to Phoenix New Times.
