Item 4 cifYoaiMeH REPORT Meeting Date: December 12, 2018 General Plan Element: Land Use General Plan Goal: Support a diversity of businesses. ACTION
Liquor License Request for 78-LL-2018 Agave Del Mar. To consider forwarding a recommendation of approval to the Arizona Department of Liquor Licenses and Control for a Series 12 (restaurant) State liquor license for an existing location and new owner.
OWNER
Grupo Agave Del Scottsdale Inc
APPLICANT CONTACT
Amy S. Nations
LOCATION
8390 E. Via De Ventura Suite F105
BACKGROUND
This request is for a Series 12 (restaurant) liquor license for an existing location with new owner.
APPLICANT'S PROPOSAL
The applicant is seeking a favorable recommendation on a Series 12 (restaurant) liquor license. This allows the holder of a restaurant license to sell and serve spirituous liquor solely for consumption on the premises of an establishment which derives at least forty percent (40%) of its total revenue from the sale of food. City Council Report | Agave Del Mar
The applicant has indicated that this establishment will serve liquor between the hours of 11:00 a.m. to 10:00 p.m.; however, due to State liquor license processing requirements, they are not required to notify the City or the State if they change their hours of operation.
IMPACT ANALYSIS
Reliability and Location A.R.S. Section 4.-203.A and R19-1-702 Granting a License for a New Owner for a Certain Location. The capability, qualifications and reliability of the applicant has been shown. Restaurant A.R.S. Section 4-205.02 and R19-1-206 Criteria for Restaurant Operations. This owner intends to operate this location as a restaurant according to the applicant's responses to the State's Restaurant Operation Plan categories: Personnel, Equipment, Menu, Live Entertainment, Bar Games/Televisions, Name of Establishment, Bar Seating Area and Dinnerware. This establishment is 3,000 sq. ft. in size, plus an existing 1,000 sq. ft. patio. The bar service area is 450 sq. ft. or 15% of gross floor area, and the kitchen area is 560 sq. ft. or 19% of the gross floor area. The operational characteristics and floor plan qualify as a restaurant. Zoning This site is zoned C-2 PCD (Central Business, Planned Community District). The district allows restaurants as a permitted use. The applicant has been notified of the City's expectation that the business will operate as a restaurant as defined by City Code.
Public Safety Police Department: Recommendation No Opposition Major life safety issues: None noted
Public Notice and Proximity A.R.S. Section 4-201.B. Petitions from Persons in Close Proximity. The applicant has maintained the required posting notice for the State mandated 20-day period. No petitions or protests were received during the 20 (twenty) day posting period.
COUNCIL OPTIONS & STAFF RECOMMENDATION
Council Options The City Council has the option of recommending approval, disapproval or no recommendation to the Arizona Department of Liquor Licenses and Control. Staff Recommendation The City of Scottsdale staff has conducted a review and advises that the license request meets the criteria imposed for determining the capability, qualifications and reliability of the applicant.
Page 2 of 3 City Council Report | Agave Del Mar
Next Steps The City Council's recommendation of approval, disapproval or no recommendation will be forwarded to the Department of Liquor Licenses and Control for their consideration. If the application is approved by the Department of Liquor Licenses and Control, the applicant should receive their license from the State within 105 days of original application.
RESPONSIBLE DEPARTMENT(S)
Alex Acevedo, Planning Specialist, [email protected] Planning and Development Services
Thomas Myers, Lieutenant, [email protected] Police Special Investigations
APPROVED BY
Ilf -uj'. Timm Ci/rtip,CJrtifc^ AlCP, Current Planning Director Date 480-312-4210, [email protected]
R^sly^Grant, Director Date Panning and J3evelopment Services 480.-312-2664, [email protected]
ATTACHMENTS
1. Map 2. City of Scottsdale Applicant Questionnaire 3. State Application (Front Page, including menu) 4. Floor Plan
Page 3 of 3 Ventura
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78-LL-2018 Agave Del Mar Li^y@r Li©©ir0S@ @M®sti®niisir© CITY 0 Resftauuranifts & Elairs (Seiroes HI, 6» 3, 7, H3)
Please complete all questions and return within 3 business days.
Name of Business: Agave Del Mar Business Address: 8390 E. Via De Ventura Ste. F105 Scottsdale, AZ 85258 Total Gross Square Footage of Establishment (Minus the Patio): 3,000 Feet______
Is this business under construction or being remodeled? B Yes D No Does this business have an existing patio? 0 Yes □ No Dimensions of patio 1,000 Feet Does this business have a proposed patio? D Yes D No Dimensions of patio
Was liquor sold at this location prior to this application? Q Yes E No If yes, what type of license? Is this business currently open? □ Yes □ No If yes, is this business operating with an Q Yes □ No Interim license? If no, what is the proposed opening date? 12/2018
For Restaurants, Bars and Restaurants/Bars; Will the bar service area be less than 15% of the gross floor area? 0 Yes □ No* Gross square footage of bar service area: ^50 Feet (includes the floor area under indoor and outdoor bars and the floor area behind the bars used for storage, prep and serving of food or drinks. NOT kitchen/backroom storage)
Will the kitchen be less than 15% of the gross floor area? □ Yes* B No Gross square footage of kitchen: 560 Feet Will the full kitchen close before 9:00 p.m.? □ Yes* □ No
Will less than 40% of gross revenues be derived from the sale of prepared food? Q Yes' SI No
During what hours will the establishment offer liquor sales? 11:00 am - 10:00 PM
For admittance: Will age verification be required/requested at any time during business operations? □ Yes* (x]No
For admittance: Is a cover charge required at any time during business operations? □ Yes* [x]No
‘May require a Conditional Use Permit
Please check one of the following that best describes the primary business operation: npackaged retail □ restaurant D bar □ personal service □ education service
□ manufacturing □ hotel / tourist accommodation □ residential facility □ sports / theater
Planning and Development Services 7447 E. Indian School Road, Suite 105, Scottsdale, AZ 85251 o www.ScottsdaleAZ.gov
lO'OS/2017 LtQuo! License Ouestionnajre - Restaurants S Bars - Existing Loca attachment 2 Li©@nss @uesti®niG^aDS’@ CITY Of OSestauraBiits & IBars {Seroes IH, S, 3, 7, 13) ;ce Please complete all questions and return within 3 business days.
Will this business feature any of the following: Patron Dancing? □ Yes* H No Karaoke? □ Yes* 21 No Live Bands? □ Yes* H No DJ? □ Yes* ElNo Amplified music? □ Yes* El No Games? □ Yes* □ No Adult Entertainment? □ Yes* B No Four or more pool tables? □ Yes* Sno After hours? □ Yes* H No
*May require a Conditional Use Permit
Applicant Narrative; ARS 4-201-G; Except for a person to person transfer of a transferable license for use at the same location and as otherwise provided in section 4-203, subsection A, in ail proceedings before the governing body of a city or town, the board of supervisors of a county or the board, the applicant bears the burden of showing that the public convenience requires and that the best interest of the community will be substantially served by the issuance of a license. 1. I have the capability, qualifications and reliability to hold a liquor license because:______We intend to train all of our employees in responsible liquor service. We will also conducts regulars audits to ensure they comply with all laws, rules and regulations.
2. Please describe your business: We will be a casual mexican food restaurant
The City’s forwarding of a recommendation to the AZ Department of Liquor Licenses and Control does not waive and is not a substitute for the Licensee's obligation to comply with all state, local and federal laws, policies and regulations applicable to the license. The Recommendation is not a permit or regulatory approval to hold any events or construct or demolish any improvements. Zoning processes, building permit processes, and similar regulatory requirements may apply to Licensee's contemplated Improvements and are completely separate from the Recommendation. Licensee shall be responsible to, separate and apart from this Recommendation, directly obtain all necessary permits and approvals from any and all governmental or other entities including the City's having standing or jurisdiction over the subject areas. For more information regarding zoning processes, building permit processes, and similar regulatory requirements and approvals please call 480-312-2611.
Print Name: Miranda Bustamante Signature: Date: 11/8/18
Planning and Deveiopmenit Services 7447 E, Indian School Road, Suite 105, Scottsdale, AZ 85251 » www.ScottsdaleAZ.gov
Liquor License Quesfionnairo - Restaoronts & Bars - Existing Location Page 2 of 2 10f05/2017 State of Arizona Department of Liquor Licenses and Control
Created 10/17/2018 @ 10:30:55 AM Local Governing Body Report LICENSE
Number: Type: 012 RESTAURANT Name: AGAVE DEL MAR State: Pending Issue Date: Expiration Dale: Original Issue Date: Location: 8390 E VIA DE VENTURA #F105 SCOTTSDALE AZ 85258 Mailing Address: PO BOX 2502 CHANDLER, AZ 85244 USA Phone: (000)000-0000 Alt. Phone: (480)730-2675 Email: [email protected]
AGENT
Name: AMY S NATIONS Gender: Female Correspondence Address: PO BOX 2502 CHANDLER, AZ 85244 USA Phone: (480)730-2675 Alt. Phone: Email: [email protected]
OWNER
Name: GRUPO AGAVE DEL SCOTTSDALE INC Contact Name: AMY NATIONS Type: CORPORATION AZ CC File Number: 1881947 State of Incorporation: AZ Incorporation Date: 08/08/2018 Correspondence Address: PO BOX 2502 CHANDLER, AZ 85244 USA Phone: (480)730-2675 Alt. Phone: Email: [email protected] Officers / Stockholders Name: Title: % Interest: MARIA DE LOS ANGELES GALE Director, Stockholder 100.00
ATTACHMENT 3 ■ k i
(lie. «i0'3? /laavG AUTHENTIC MEXICAN CUISINE
Welcome to Agave Del Mar Our dishes are made with recipes of authentic and traditional blends of spices and ingredients that have been passed down from ancestors, through mony generations passed. Our ancestors were inhabitants from areas of Mexico such as Yucatan, Mazatlan, Puebla and Veracruz. Mole is one of the most gourmet plates created within our culture. As the preparation for these authentic sauces take time and finesse to perfect each traditional plate. Just a few of the most authentic ingredients like chocolate, coriander, and cloves. We are pleased to share these authentic family recipes with you here at Agave Del Mar. Enjoyl
Moles •Mole Pobuano Don Manuel Our authentic and traditional mole made from scratch with pasilla, ancho and mulata chiles as well as other ingredients like lomatillo, clove, chocolate, cinnamon, coriander, sesame seed and others. Served over chicken with a side of our aufhenfic mexicon rice.
MOLE VERDE Made of "fomatillo'' (green tomato) and serrano chiles, "epazote"herb, “hierba- santa" and other delicious ingredients. Served over your choice of pork or chicken.
Mole negro An authentic recipe made with four different chiles: pasilla, mulato, ancho and chipotle; lorlilla. deep fried banana, sesame seed, peanuts, almonds, walnuts, raisins, tomato, tomatillo, celery, cinnamon, oregano and more. Served over your choice of chicken or pork.
•Trio de Moles Three moles; Verde, Don Manuel and Negro. Served over a stuffed chicken breasf with pumpkin seeds and gorlic, garnished with a fried plantains and rice. Chiles pasilla: V.Dried chilaco pepper (mild to medium hot) available year round. ancho; V.Sweetest of all dried chiles. Dried poblanopepper, mild to med hot. POBLANO: V.Mildtomediumhot,greatroasted.
Mulato: V. ^Medium to Hot. Hints of cherry and chocolate. GUAJILUO: V.,^Medium to Hot. Flavorful, great in salsa.
Chipotle; WV.Snnoked & dried jalapeno, primarily used in Mexican inspired cuisine.
S'oAa $2 . e'er
■Q UTr?N FREE f!oFFee Si 5.00 AUTHENTIC MEXICAN CUISINE
Fish and Seafood *SEA Bass Ixchel An authenlic Iraditional Mayan dish. Fresh Chilean Sea Bass filet on a bed of vegetables in a garlic-chipotle chili sauce.
•Alaskan Haubut Agave del Mar A Fresh filet cooked to perfection in a sophisticated sauce made from Pasllla Chili, bell peppers and spices, served with hot plantains.
•Alaskan Haublit Veracruz A fresh filet, served over a bed of our authentic Mexican rice, and with a traditional Veracruzana sauce made with sweet peppers, garlic, olives, capers and white wine sauce.
•Salmon Maya Grilled almond crusted Salmon filet, served over a bed of creamy spinach, and topped with a house made cream sauce.
•Seafood Stuffed Chile Rellano Roasted poblano pepper stuffed with shrimp, crab, scallops, and squid served on a bed of our authentic Mexican rice.
•PESCADO TKIN CHIK Pan-seared fresh White Seabass seasoned with Yucatan spices topped with a axiote souce, served on a bed of sauteed vegetables and chalupa.
PESCADO QUESO AZUL Sauteed Mexican white Sea Bass with a creamy blue cheese sauce, served with fresh vegetables and sweet potato chips.
•Tequila Shrimp Sauteed jumbo shrimp, serrano peppers, fresh citrus juices, flambe with tequila, reduced with a touch of cream, served with black beans ond Mexican rice.
Coconut Shrimp Coconut encrusted jumbo shrimp, with a sweet mango sauce, served with our Mexican rice.
•MlXlOTE DE LANGOSTA Bonano leaf stuffed with sauteed lobster, in a pasillo, guajillo, and hoja Santa sauce, served with black beans and side ot fresh tortillas.
•Fresh sea Scallops Seared sea scallops served with chile negro sauce, hiabiscus reduction, and with a chocolate abuelita drizzle.
’Glutln free ^aayecIcCAAm.. AUTHENTIC MEXICAN CUISINE
MEATS Medallones Mar y Tierra Grilled Filet Mignon medallions and a succulent jumbo prawn, served with an exotic blend of spices, grilled onion, garlic, and "hoja santa", served with our grilled nopal {cactus paddle) julianne. •Filete Cuchos Grilled Filet Mignon covered with melted manchego cheese , served on a tortilla with potatoes and fresh vegetables.
•Filet mignon Agave Del Mar Filet Mignon stuffed with goat cheese, topped with a dark tequila sauce and served with potatoes and fresh vegetables.
1 2oz. New York Grilled New York Steak with a special chile negro sauce, served with a tamatillo Oaxaqueno garnish and micro greens. Pork Chop Agave Del Mar 35 A slow roasted bone-in Pork Loin served with applesauce and white rice. Medallones Portales 35 Grilled Filet Mignon medallions and portobello mushrooms, complimented with a mild Chipotle sauce and served with artichokes and potatoes. FILETE AL HUITLACOCHE Grilled Filet Mignon topped with a creamy corn truffle sauce, served with smashed potatoes and fresh vegetables. Tampiquena Grilled tender Angus Filet with poblano chile strips, guacamole, black beans and a red endhilado.
VEGETARIAN
BURRO Vegetarian Grilled Portoballo mushrooms, Italian squash, asparagus, spinach and "manchego" cheese in a spinach tortilla wrap. •CHILE POBLANO WITH CORN TRUFFLE Creamy Chile Poblano and Huitiacoche infused and enhanced with our own blend of spices. •VEGAN Tacos la Lettuce wrapped grilled vegetables with quinoa, avocado, cilantro infusion. Grilled vegetable Assortment 1 5 Local and fresh assorted vegetables tossed in olive oil and grilled. seasonal vegetable Chile Relleno 21 Fresh roasted veggies and cheese stuffed in a green chile topped with a spicy rojo sauce.
’GlUILN HK’tE ^aavG AUTHENTIC MEXICAN CUISINE
Appetizers Ceviche •Ceviche Agave del Mar ENTREMES RANCHERO 23 A selection of our most traditional dishes. Octopus, shrimp, cherry tomato, baby corn, onion, Quesadillas, Empanadas, Sopecitos, and Taquitos. grilled red pepper, lemon, and olive oil. eviche ea ass •SoPECiTos Trio l 2 •C S B Soft tortilla shells with black beans, shredded Chopped fish, onion, cilantro and tomato chickerr, shrimp, and chorizo, in a chipotle sauce marinated in a fresh squeezed lime juice. topped with lettuce and mexican cream. •Ceviche Cilantro •Pueblo Quesadilla 1 2 Marinated shrimp, cilantro, peppers, lime juice and One stuffed with manchego cheese, one roasted sliced avocado. poblano peppers, one sauteed mushrooms, and one •Tuna Tartar “Mexican style” shredded chicken. Served with chipotle creme fresh. Fresh Ahi Tuna over a spring mix with avocado, TLACOYOS DE HUITUACOCHE 1 6 with a soy and sesame dressing, topped with lime, Blue com tortilla, stuffed with black beans and top cilantro, and serrano chili. ped with corn truffle, queso fresco, onion and cilantro. •Ceviche Atun •LOBSTER CHALUPAS 1 8 Fresh Tuna, lime juice, mango, habanero, red onion 2 Chalupas made of com masa, topped with chunks of and sliced avocado. lobster, diced tomato, cilantro and fresh Mexican cream. TAQUITOS DE COCHINA PIBIL 1 3 Salads Tortillas filled with shredded pork, topped with anchiote Caesar 12 sauce, wrapped in banana leaf, with a red onion relish. Fresh tossed romaine lettuce with our authentic TUNA TOSTADA 1 2 Caesar dressing recipe. Fresh Tuna, Sliced avocado, picode gallo, mango •Frida Kahlo 12 and agave nectar on a com tostada. Baby mixed greens tossed with tomato, red onion, RiBEYE Tacos 16 green olives, avocado and fresh lemon-lime Natural grass fed beef, thinly sliced, senred with oregano vinaigrette. quacamole, black beans, and chiles toreados, and •Nopal 12 fresh corn tortillas. Cactus Paddle salad with freshly diced tomato, cilantro, oysters Del Mar 16 onion, oregano, avocado, Mexican cheese and olive oil. Half dozen baked Blue Point oysters, chipolte, Del Huerto i 2 spinach, bacon and topped with cheese. Mixed baby greens tossed with red and gold beets, OYSTERS ON THE HALF SHELL 1 4 pistachios, figs, cherry tomato, goat cheese and Lime Mignonette Sauce and serrano peppers. cranberry dressing. QUESO FUNDIDO 1 6 Melted cheese with poblano strips or chorizo. Served with flour tortillas. Soups •SoPA DE Cilantro 1 1 An authentic recipe from Mexico City. Fresh made cilantro soup enhanced with our house blend of spices. SOPA AZTECA 1 1 Flavored with pasilla chile, topped with tortilla strips, cheese, pork rind, sour cream and avocado. •Chile Poblano with Corn Truffle 1 4 Creamy chile poblano and com truffle, enhanced with our house blend of spices. *Caldo Xochitl (vegetable soup) 10 Corn, mushrooms, poblano pepper, queso fresco in a vegetable broth topped with tortilla stips.
‘Gluten free O
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