Craft 64 in Scottsdale opens with the immediate aroma of wood smoke, fresh dough and melting cheese. As you enter, the sight of Mugnaini wood-fired ovens draws attention; the kitchen’s heat and speed shape each pizza’s blistered crust. Located on Main Street, Craft 64 positions itself as a Scottsdale wood-fired pizza restaurant where pastry-thin and hand-tossed pies share the menu with seasonal salads and small plates. Guests arrive for lunch, linger through happy hour, and return for weekend dinners, drawn by beer flights, attentive service and clear, ingredient-forward cooking at every seat.

The culinary vision at Craft 64 grew from a commitment to craft techniques and local sourcing. The kitchen team emphasizes scratch-made dough and imported Mugnaini ovens from Italy to achieve fast, high-heat cooking that creates char, chew and bright interior crumb. Ownership and beverage direction under Josh Ivey, an advanced sommelier, sharpen the restaurant’s pairing focus and elevate the beer and wine program. Craft 64 earned a Tripadvisor Travelers’ Choice award and was ranked in the top listings for Scottsdale, reflecting consistent guest praise. The restaurant’s philosophy favors seasonal, organic produce and collaborations with Arizona farmers, a factor that keeps menus changing and flavors honest.

The culinary journey here moves from simple starters to signature pies built around bold contrasts. Start with Mascarpone Fig Bruschetta—creamy mascarpone, caramelized figs, balsamic and microgreens on wood-toasted bread—then taste the Smokehouse Red Pizza, which layers house-smoked tomato sauce, smoked provolone, caramelized onions and crisped rosemary for a savory, slightly sweet finish. The Margherita is a study in balance: San Marzano-style tomatoes, fresh mozzarella, basil and olive oil, finished in the oven so the basil lifts on warm cheese. The Carne Asada Pizza features marinated skirt steak, charred peppers, cotija and a squeeze of lime that brightens every bite. The Honey Bee offers a honey drizzle, prosciutto and spicy arugula for sweet-salty contrast. Desserts like Tiramisu and Nutella Banana Calzone are made to order, providing tactile finishes to a meal defined by texture and smoke.

Beverages are central to the experience at Craft 64. The brewpub supports a lineup of 36 local craft beers on tap and rotates ten original house brews brewed on-site, labeled as small-batch, seasonal runs. Josh Ivey’s sommelier eye shapes a concise wine list that shifts with produce and pizza choices, while the cocktail program delivers seasonal, craft-driven cocktails and zero-proof options. Pairing suggestions are part of the staff’s approach; servers can recommend a citrus IPA for spicy toppings or a light, mineral-driven white for a blanc-style pie. Happy hour runs weekdays from 3:00 to 6:00 PM, offering guests an accessible way to sample beers, small plates and daily specials.

The dining room balances casual energy with thoughtful details. Exposed wood, warm lighting and the ovens at center stage create a warm, inviting atmosphere where conversation and clinking glasses feel natural. Outdoor seating extends the space for Scottsdale’s long evenings, and an open view of the kitchen lets guests watch dough being shaped and pies sliding into ovens. Service is friendly and practical: staff guide pairings, accommodate dietary needs with vegetarian, vegan and gluten-free options, and manage reservations directly through the restaurant or website inquiry.

For the best experience, visit Craft 64 for weekday happy hour or reserve weekend dinner in advance via the restaurant’s contact channels. Dress leans casual‑smart; guests typically choose smart shirts, summer dresses or polished denim. Expect moderate pricing and specials such as multi-pizza deals that make group dining simple and value-driven.

Whether you arrive for a quick beer and slice or a full, multi-course meal, Craft 64 offers reliably crafted pizzas, a robust craft-beer program and sommelier-led wine pairings that showcase Scottsdale’s local producers. Book a table at Craft 64 to taste wood-fired technique, seasonal ingredients and the approachable hospitality that keeps locals coming back.