VISIT US

50 S. San Francisco Street

Flagstaff, Arizona 

Tel:  (928) 226.8400 

Monday-THURSDAY: 3pm to 11pm
Friday: 3pm to Midnight

Saturday: Noon to Midnight

Sunday: Noon to 10pm

We are flagstaff

REGULARS + GUESTS + STRANGERS

Some where at the intersection of Bonnie & Clyde, the Santa Fe Railroad and a Victorian Brothel lies The Annex Cocktail Lounge. This is where art deco and victorian era meets the gangster speakeasy of the 1920s. A place where east meets west, where California collides with Arizona where people passed through or got stuck here because it reminds them of how places used to be. They don't build towns like Flagstaff anymore and they don't make lounges quite like the Annex. Come in, be cool, feel like family and relish in the fact you know something only the lucky get to know.

Let by Chief Spirits Officer and Co-Owner Nick Williams, go on your own journey of your own imagining. Home constructed ingredients along with the finest spirits and mixes makes for a cocktail experience unlike any other you can experience in Northern Arizona. Each one is lovingly crafted just for you, because your own story is unique and unlike any other. 

Mike Schmidt, 

Culinary Director, THAT Place Projects

Executive Chef, Tinderbox Kitchen, Annex Cocktail Lounge & Tourist Home All Day Cafe’

 

Mike has had a passion for food for 12 years. Prior to becoming our Culinary Director and Executive Chef for all THAT Place Project restaurants, Mike cooked in and around Colorado and Illinois. Most recently he works at Big Grove Tavern in Champagne Illinois as a line cook and a pantry cook at Turley’s in Boulder Colorado including a turn as a vegetarian chef and a sous chef. 

 

Mike is studied chemical engineering before realizing he had a passion for food. His culinary point of view is to “give people what they want, create something for everyone and never alienate people or make them feel confused or stupid.” He designs dishes that are approachable but refined. His greatest passion is teaching and growing other chefs and his proudest accomplishments is growing all three brands into the profitable successful, well reviewed restaurants they are today. 

 

In 2017 Sunset Magazine named Annex one if its “Travel Stars,” and all three restaurants have consistently made the “best of” lists from media sources across Arizona. 

 

In 2017 Sunset Magazine named Annex one if its “Travel Stars,” and all three restaurants have consistently made the “best of” lists from media sources across Arizona. 

 

Mike believes the most important part of the day is when he arrives. He touches everything and ensures that everything is in its place so that his team is most successful. An he has high standards for quality products. “There is nothing like standing in a strawberry field and tasting a strawberry right there, where it grows, it’s magic,” he said. 

 

His passion for details extends to offering purposeful dishes for everyone. All vegetarian and vegan dishes are carefully thought out and composed and can “go toe to toe” with any protein centered dish. His favorite ingredient? Smoke Paprika. And Avocados. 

 

Mike takes a wholistic approach to his creations. For example nothing goes to waste. For a duck breast, the entire duck is broken down with absolutely every part going into a dish here a dish there, or to create stock for which his sauces are famous. 

Rather than outsourcing everything, he is passionate about doing it in house, like his house smoked bacon. Everything is purposefully inventive and never stuffy or forced. 

 

He loves a challenge. “Give me the pickiest or fussiest eater or those with dietary restrictions and I will not just embrace the challenge, I’m set on pleasing them beyond their expectations. 

 

In MIke’s kitchen form follows function, poetry follows intention and logistics are king. 

 

Plus the chicken dish is “sneaky good,” he adds devilishly with a twinkle of pride.

Publicity

For media inquiries, please contact:

 The Felice Agency

"The end of our journey impended. Great fields stretched on both sides of us; a noble wind blew across the occasional immense tree groves and over old missions turning salmon pink in the late sun."

                                                                               -- On the Road by Jack Kerouac