Dany Marciano is a restauranteur who was born in Morocco. While he lived there he was influenced by the flavors and spices that Morocco had to offer. At the age of 18 he moved to Paris, France and while he went to college he also absorbed the culinary experiences that his new environment provided. A couple of decades later he moved to Phoenix looking for sun and warmth. He opened and operated various restaurant endeavors including Pita Café and Via Gelato, both in Scottsdale and 101 Bistro in Downtown Phoenix.
10 years later he took a leap of faith and opened up Blue Buddha Bar and several other small restaurants in Puerto Penasco, Mexico. After two years in Mexico, he decided to return to France. Five years later, he decided to return to the United States with an idea to open up a restaurant that could appeal to both Kosher and non-strict Kosher patrons alike with foods and flavors that fuse old-world and new-world cuisine.
The milk+honey concept was based on offering homemade breakfast and lunch options while providing a full sit-down service experience for dinner. Imported Italian Bertinelli Parmesan cheese and San Marzano tomatoes serve as testaments to the authentic Italian ingredients that are available in all our dishes. Authentic Italian tastes are pervasive in the pizzas and fresh, homemade pastas as well as our appetizers and desserts.
Even though all the dishes are Vaad Kosher one forgets upon the first bite!