The Collins

The Collins sits on Phoenix's Camelback Road corridor, a stretch of independent kitchens competing on craft sourcing and limited-run menus. Chef Christopher Collins' approach is signaled by the 'small batch' name: rotating seasonal dishes built from regional ingredients, with signatures like short rib mac 'n' cheese and wild mushroom lasagna. It serves lunch, dinner, and weekend brunch, with a daily happy hour. The room is a warm, modern neighborhood spot with kitchen views. Like other craft kitchens in Phoenix, it operates with daily production limits, so popular items can sell out and menus shift with supply.