P.F. Chang's, Fleming's creator expands third restaurant brand

Former Paradise Valley resident and renowned restaurateur Paul Fleming is bringing his latest concept to Arizona.

The man behind Fleming’s Steakhouse and Valley-based P.F. Chang’s China Bistro will open Paul Martin’s American Grill this spring in Scottsdale. Fleming’s newest concept focuses on natural, sustainable and seasonal food at a moderate price. Paul Martin’s menu features classic American fare such as hamburgers, grilled fish and spinach dip, but made using organic produce and free-range chicken and beef.

The 6,500-square-foot restaurant will employ around 117 when it opens in the next few months at 6186 N. Scottsdale Road, just south of Lincoln Drive.

“Americans claim they want to know where the product’s coming from,” Fleming said. “The product is what drives the concept. It tastes better, it’s better for you.”

Fleming, who now lives in Napa Valley, Calif., became interested in launching a concept focused on natural and sustainable foods after marveling at the intensity of Northern California residents for organic and seasonal foods.

Over the past five years, Fleming and his partners have opened six Paul Martin’s in California. Scottsdale’s restaurant marks the first location outside the Golden State.

Most of the ingredients at the Scottsdale location will be sourced from local farms and vendors in the Phoenix area. Items such as fish and chicken will be brought in from elsewhere.

“We found a way to be able to sell it at an affordable price,” Fleming said. “We buy as much local as we can and we do the right thing and have a seasonal menu.”

Because of Paul Martin’s local and sustainable focus, Fleming said further expansion may not be as fast-paced as other restaurant concepts.

“I’m not sure how far we can go, as in, literally, distance to keep getting great product,” Fleming said. “We’re restricted by geography.”

That being said, he said opening “a couple a year” is not out of the question.

“There’s no rush,” Fleming said. “But clearly we want to open a few more.”