Carey Sweet

Special for The Republic

The Baked Bear debuts in Scottsdale, first in AZ

Think of it: the world’s most perfect ice cream sandwich, since you dreamed up your very own recipe of a Snickerdoodle cookie on the bottom, birthday cake ice cream in the middle, a doughnut on top, and a sweet crust of brownie bits.

That’s the idea at The Baked Bear, which opened in late May at Scottsdale's Village at Shea, east of Scottsdale Road on Shea Boulevard.

RELATED: May restaurant openings and closings

Customer-crafted recipes are the order of the day at this cute place that pushes our taste bud envelopes with ice cream flavors like Bear Batter, a blue cake batter studded with brownies and fudge.

It marks the first Arizona location, adding to seven spots in Southern California.

The 1,800-square-foot space also is the company’s first franchise, owned by Valley entrepreneurs Rob Clark and Anthony Velez. Expect the same details that have made the San Diego-based ice cream parlor an institution since the first store opened four years ago.

The Baked Bear is known for made-to-order ice cream sandwiches with from-scratch cookies in more than a dozen flavors, from red velvet to cookies and cream; and stuffed with homemade ice cream in more than a dozen flavors, from butter pecan to strawberry cheesecake. Customers also can swap cookies for doughnuts or brownies, and are encouraged to go wild finishing with a topping such as hot caramel or mini M&Ms.

Other chilly options include sundaes, root beer floats and a chocolate chip cookie bowl with a scoop of ice cream.

Details: Village at Shea, 7366 E. Shea Blvd., Suite 106, Scottsdale. 480-998-1945, thebakedbear.com. Hours: 11 a.m.-10 p.m. Sundays-Thursdays; 11 a.m.-11 p.m. Fridays-Saturdays.

Mad Greens to open June 16 in north Scottsdale

The Valley is going Mad. As in Mad Greens, which opens it sixth Valley location on Thursday, June 16, this time in the Scottsdale Horizon Center at Frank Lloyd Wright Boulevard and Thompson Peak Parkway.

The fast-casual restaurant chain is skyrocketing on the trend of healthy eating, specializing in premium made-to-order salads, fresh juices, panini, wraps and soups.

RELATED: Places to build your own salad | Review: Mad Greens gives a healthy kick

The new branch brings the total locations to 21 across Colorado, Arizona and Texas. The concept debuted in 2004 with a then-curious component of having “dressing mixologists” on staff to create concoctions like sherry molasses vinaigrette.

With a nod to local purveyors like Abby Lee Farms and Duncan Family Farm, some recipes are exclusive to Arizona. Among them is the Doc Holliday salad with grilled citrus chicken, baby greens, red grapes, orange, red onion and spiced pumpkin seeds.

Summer offerings include a fruit cooler of strawberry, pear, orange, apple juices and mint. The new kids menu freatures with meal boxes like grilled citrus chicken with pasta, edamame, carrot sticks, apples, ranch dip and a drink.

Details: 14850 N. Frank Lloyd Wright Blvd., Scottsdale. Other locations at madgreens.com.

Pita Jungle owners to launch seafood concept

Pita Jungle is best known for its vegetarian Greek, Mediterranean, Lebanese and Middle Eastern cuisine. But the Valley chain’s co-founder, Fouad Khodr, is bringing us a twist, with Grand Blue, a seafood restaurant he has in the works for Scottsdale. Instead of baba ghanoush and shawarma, he’ll be tempting us with cast-iron cooked sardines ($10.99), cioppino ($9.99) or a spicy rockfishand seafood quinoa wrap ($8.99).

Slated for the former Squid Ink space at Scottsdale Road and Shea Boulevard, it’s a big area to fill, spanning 4,755 square feet, including a 2,730-square-foot patio. Plans filed with the city show a sushi bar, cocktail bar, community table and wraparound dining room.

Pita Jungle co-founders Bassel Osmani and Nelly Kohsok are still working with Khodr on details — the estimated opening date is late July or August. But a look at the preview menu shows an extensive array of categories, including “fish soups and buckets” like Thai curry mussels ($9.99); “ocean baits” like a white anchovy quesadilla ($10.99); “ocean greens” like grilled shrimp Louie ($10.99); and “seawiches” like a lobster roll ($12.99).

RELATED:Why Pita Jungle can thrive in Tempe spot where other restaurants failed

There are also “fish bowls” (fresh catch in eel sauce, $9.99); “raw sea” (aguachile, $10.99); “grand dives” (grilled bacon-wrapped albacore, $14.99); and “side swims” (Beluga lentils, $2.99).

And should seafood not be your thing, then go somewhere else. But landlubbers still can dine, too, choosing from a small selection of various steak cuts and fries ($15.99-$24.99).

Details: Coming to 7318 E. Shea Blvd., Suite 101, Scottsdale.

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