PNPK takes Flight in North Scottsdale

By Lynette Carrington
PNPK has opened in the spot that used to house Grape Bistro at Scottsdale Road and Pinnacle Peak and it brings along with it a message of hope and healing while helping a local volunteer organization.
The owner of Grape Bistro, Kellie Pruitt opened the wine bar four years ago, relocated it and a few years later suffered the unexpected and devastating loss of her teenage daughter, Harleigh Causey from a blood clot.
The day-to-day operations of the bistro were just too much as Pruitt was grieving.
“Earlier this year, I knew I either needed to close or do something new, in part to throw myself into something creative to help myself heal,” said Pruitt. “PNPK has been transformational for me, and now I hope for the Airpark restaurant scene as well.”
Since her loss, Pruitt has found some peace and healing by spending time on Pinnacle Peak, hence the abbreviation, “PNPK” of her new wine bar.
In keeping with the previous theme of a wine bistro, PNPK offers wine, beer and even champagne flights in a wine bar setting that feels like you might also be enjoying the evening at your best friend’s home.
Beers from Left Hand Brewing, Historic Brewing Co., and Mother Road Brewing are on the menu as well as wines from Faire La Fete, Eve, Cannonball and many more.

There is also an engaging cocktail menu that was developed with our desert community in mind. PNPK’s signature cocktail is called the Tickle Me PNPK Punch. It is made with Arizona prickly pear, ginger ale and sparkling wine.
One dollar of each Tick Me PNPK Punch sold will be donated to the Friends of Pinnacle Peak Park; a volunteer group that ensures Pinnacle Peak Park is maintained and cared for on a daily basis. It is just one way that Harleigh’s memory lives on at PNPK.
The menu features salads, side dishes and shared plates. Unique selections on the menu include a variety of mix-and-match flights of “devilish” eggs, charcuterie and bruschetta boards and veggie/protein mixes.
The star of the food menu is the selection of craft sliders, something that Harleigh loved in addition to the menu’s meatballs. There are traditional, vegetarian and vegan sliders to choose from, but my favorite was the blueberry barbecue slider with an Angus burger, gorgonzola, crispy bacon and arugula, all kissed with a sweet and tangy barbecue sauce. And because Pruitt thought of everything, there is also a dessert flight.