"Joey Maggiore's build-your-own meatball board, $26.50 with ten rotating polpette, is the West Valley's most shareable table. Book it for team dinners."
About The Sicilian Butcher
Ten hand-rolled meatball varieties, ten housemade sauces, and a $26.50 build-your-own board: that is the entire thesis at The Sicilian Butcher, Joey Maggiore's casual Sicilian kitchen at Park West on the Glendale–Peoria line. The formula arrived in the West Valley in October 2020 as the concept's third Valley location, and it holds up because the components are cooked like they matter. The saffron arancini carry a three-meat ragù, the pappardelle sits under Tomaso's Sicilian meatball, and a charred octopus with 'nduja butter at $32.50 would not embarrass a downtown Phoenix menu.
The Kitchen
Joey Maggiore is the son of the late Tomaso Maggiore, whose Camelback Road institution Tomaso's has fed Phoenix since 1977, and the family lineage is printed straight onto this menu: Tomaso's meatball, a classic beef-pork blend in San Marzano herb sauce, anchors the craft-meatball list. Maggiore built the concept with his wife and lead designer Cristina Maggiore and business partner Flora Tersigni, who gets the baby-greens-and-artichoke salad named after her.
The build-your-own board is the order of record at $26.50: pick a polpetta from the ten rotating varieties, a sauce from ten made in-house, then a base of pasta, polenta or risotto. Around it the kitchen runs a full Sicilian register, from panelle and cazilli chickpea fritters at $18 to rigatoni alla Zozzona with crispy guanciale at $31, lasagna alla Norcina at $31.25, and a lemon-prawn and lobster ravioli at $55 for the table's big spender. Pizza Napoletana starts at $20.50 for a proper Margherita. Dessert is the stunt the chain is known for: a five-foot cannoli board loaded with traditional, pistachio and cookie-butter creams. If you want to see how this room ranks against the rest of the city, the 10 best restaurants in Glendale puts it in the top five.
The Room
Cristina Maggiore designed the Park West room as a stage-set butcher shop: 6,000 square feet of dining room, an indoor-outdoor bar, and a 2,500-square-foot patio that together seat about 400. The volume matches the size. Weeknights run at a conversational hum; Friday and Saturday the room is loud, full of birthday tables and family groups passing boards. Dress is casual, spacing is generous, and the patio is the seat to ask for from October through April.
Best for a Team Dinner
Book it for a team dinner because the format does the work: a shared meatball board for the table, a five-foot cannoli board for dessert, and a 400-cover room that absorbs a party of twelve without a buyout. Park West's garage parking keeps logistics simple. For a steak-led client night nearby, Arrowhead Grill or Nineteen86 Steakhouse is the better fit; this room is for the celebratory, pass-the-plates kind of night.
Not for
Not for a white-tablecloth client close. The room runs loud and family-style, and the boards are built for sharing, not for discreet conversation.
Frequently Asked
Is The Sicilian Butcher worth it?
Yes, if you order the way the room intends: a $26.50 build-your-own meatball board, arancini at $19.25, and a shared dessert. It is honest, generous Sicilian cooking from the Maggiore family rather than fine dining; judged against comparable Italian restaurants worldwide it wins on value and theater, not refinement.
How hard is it to book The Sicilian Butcher at Park West?
Easy by Valley standards. Tables post on OpenTable and same-week slots are normal, though Friday and Saturday after 6 p.m. fill first and walk-in waits can stretch past 45 minutes. The bar and the 2,500-square-foot patio seat walk-ins, and lunch from 11 a.m. is reliably open. Phone the room at (623) 471-5771 for parties above eight.
What should I order at The Sicilian Butcher?
Start with the saffron arancini or the panelle and cazilli, then build a board around Tomaso's Sicilian meatball with pappardelle in San Marzano herb sauce. The rigatoni alla Zozzona at $31 is the sleeper for guanciale loyalists. For groups, end with the five-foot cannoli board with pistachio and cookie-butter creams alongside the traditional ricotta.
What does dinner cost at The Sicilian Butcher?
Plan on $45 to $65 a head before drinks. Build-your-own meatball boards run $26.50, signature mains span $29 to $55, and pizza Napoletana starts at $20.50, so a table that shares starters and boards lands cheaper per person than most rooms in the Glendale dining guide. Craft cocktails and an all-Italian wine list add roughly $14 a glass.
Is The Sicilian Butcher good for a team dinner?
It is one of the West Valley's best rooms for exactly that. Shareable boards remove the ordering bottleneck, the 400-cover capacity means a party of ten is routine, and the bill stays defensible on an expense report. See how it compares with the other best restaurants for a team dinner before you commit.
Reserve a Table
Reserve at The Sicilian Butcher
OpenTable releases tables on a rolling basis; Friday and Saturday prime times go first. Walk-ins seat at the bar and patio.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address9780 W Northern Ave, Suite 1100, Peoria, AZ 85345
NeighbourhoodPark West, Glendale Area
CuisineItalian · Meatball & Butchery
PriceBoards $26.50 · mains $29–$55
Dress CodeCasual
SeatingAbout 400 covers incl. patio & bar
ReservationOpenTable · walk-ins at the bar
