Starfish Hospitality Group has announced plans to open Starfish Scottsdale in early 2026, marking the company’s first restaurant outside California ahead of its 15th anniversary. The new McCormick Ranch location will bring the group’s coastal Asian-inspired cuisine and bar program to the state, expanding a brand that has spent more than a decade building a following in Southern California.
The Scottsdale opening represents a milestone for Starfish Hospitality Group, which was founded in 2011 by husband-and-wife team Gretchen and Archie McConnell. The company’s portfolio includes Starfish Laguna Beach, Starfish Newport Beach, Starfish Coastal Catering, and The Cove by Starfish, an elevated concessions concept at the Sawdust Art Festival. In June 2026, the group will celebrate 15 years in business, with the Scottsdale restaurant serving as its first expansion beyond California.
“We want Scottsdale to experience our warmth and excellence when they walk through the doors of Starfish in McCormick Ranch,” says Gretchen McConnell, co-founder of Starfish Hospitality Group, in a press release. “Our dedication to bringing freshness, quality, ambiance and service to the desert is our company mission. It’s an honor to showcase these elements in our first location outside California, marking an exciting expansion journey for our organization.”
Starfish Scottsdale will offer an extensive menu inspired by the coastal regions of Thailand, Korea, Vietnam, China, and Japan. The culinary focus centers on Coastal Asian and fusion-style cuisine, with more than 70 shareable plates developed by the McConnells and their culinary team. The menu will include hand-folded dumplings made fresh daily, scratch-made Thai curries, fresh seafood, wok-fired classics, vegetables, noodles, and rice dishes, all designed to encourage group dining and a flexible approach to ordering.
Signature dishes planned for the Scottsdale location include Thai spicy beef with basil, featuring tender steak and vegetables wok-fired with fresh Thai basil in a sweet and spicy glaze; a lobster macadamia nut sushi roll made with lobster tail, mango, cucumber, and house-made aioli; and Chilean sea bass wrapped in banana leaf and paired with Thai basil green curry and garlic green beans. These dishes reflect the brand’s emphasis on bold flavors balanced with approachable presentations…