Restaurant Progress Information

At Restaurant Progress we serve new American fare that is inspired by classic recipes that we have reworked to complement our exceptional ingredients. Chef TJ is always thinking of new ways to bring out more flavors and delight your taste buds. Do you take reservations? Reservations are highly recommended, we have limited seating inside and on our patio. We recommend you allow two hours for your dining experience. An expedited option is available with the a la carte option. Do you accept Walk-ins? Yes, we can accommodate walk-ins at our 10 seat bar counter where you can enjoy the full menu. If we are not fully committed for the evening we will do our best to seat you at a table. Do you accommodate dietary restrictions? There are always vegetarian dishes (a select few vegan options) on our menu and we may be able to make simple changes to other dishes. The best way is to talk to our staff but please keep in mind that our kitchen is small and the menu is carefully composed according to what is freshest and in season at the time of your visit. Please call with any questions or concerns about dietary restrictions and/or allergies. What should we drink? Progress boasts an excellent bar and a passionate bartender. We offer a selection of remarkable wines as well as an exceptional range of hand-crafted cocktails from the standards to the esoteric. Let's have a conversation about what you like and what might compliment your meal. There is no need for you to bring your own bottle. Why is it called Restaurant Progress? Our goal with Restaurant Progress, from the beginning, was to do things our own way and support and nurture Phoenix's food culture. We are focused on the experience of our Guests and the quality of our food. We are driven by awareness and responsibility. We work with like-minded independent-Arizona based suppliers and are meticulous about what we order. We also compost food waste, use reusable metal straws in our drinks and recycle as much as we can. This way our Guests can have confidence in what they are eating and how it is made.