76 | FRONTDOORS MAGAZINE 76 | FRONTDOORS MAGAZINE IN LESS THAN A YEAR , 151 Hospitality has opened three new restaurants at the Esplanade in Phoenix — Little Pickle, The Mercer and Camello. “Each concept is completely different,” said Rick Phillips, one of the cofounders of 151 Hospitality, along with Peter Hearn. “At every restaurant, the most important thing we strive for is delivering an unmatched level of hospitality. We love to connect with our guests, make people happy and hear their stories.” Bagels, martinis and Mexican soul The Esplanade’s Triple Threat Deli Vibes at Little Pickle Little Pickle started as a pop-up at the Esplanade. After an extensive remodel of the Esplanade, Little Pickle reopened as a permanent location there in May 2025. The restaurant is open weekdays for breakfast and lunch. The menu includes bagels, deli sandwiches, burgers, salads and specialty coffees. “The idea wasn’t to recreate an old Jewish deli but to create a cute brand focused on a few core items and emulate the great places I’ve eaten at in New York with simple items like bagels and the lox I personally smoke and slice, and incredible sandwiches,” Phillips said. littlepickleaz.com The Mercer Photos courtesy of 151 Hospitality

FRONTDOORS MAGAZINE | 77 Camello Brings the Energy Camello opened in February 2026, offering stylish décor, an extensive patio and elevated Mexican cuisine. “The design mission was to create something colorful, luxurious, theatrical and original,” Phillips said. “With such energetic and colorful visual cues, the food and cocktails had to follow suit.” Dishes include shrimp aguachile, ceviche, mussels with chorizo, tuna tostada, branzino and ribeye. Camello also has an extensive agave program and festive frozen drinks. camellobiltmore.com The New Era of The Mercer The Mercer opened in June 2025 in the spot that was home to the MercBar for 28 years. “MercBar had a long run,” Phillips said. “I felt it was time to re-concept it as a full-service restaurant. We’re very proud of how we retained the soul of the MercBar for past guests who created many memories there and for new visitors.” The Mercer’s menu includes seafood, salads and sandwiches, including Little Pickle pastrami. The Mercer has a robust cocktail program focused on martinis from dry and dirty to espresso and caviar. “My goal was to find simple dishes that we all grew up on, but with an update,” Phillips said. “From our pigs in a blanket to our signature dry-aged Mercer Burger with our proprietary beef blend that we bring in from Pat LaFrieda in New York City, we take care to plate them with elegance and thoughtfulness.” themercerphx.com KITCHEN DOORS In addition to running their three concepts, Phillips and Hearn are investing in the industry. “We see an opportunity to contribute to the culture, education and development of hospitality and the importance of the mental health challenges in our industry,” Phillips said. “We are currently developing an educational program that Peter will run. I’m excited to see him continue to lead others through his wisdom, contagious positivity and true calling to see others healthy and functional in this business and beyond.” The Mercer