A churro croissant. A hibiscus-sugar morning bun. A masa almond tea cake.
Crystal Culp (formerly Kass) has never been one to play it safe with pastry. After earning national acclaim for her inventive desserts at Valentine, the two-time James Beard Award finalist is joining her husband, TJ Culp, at Restaurant Progress, where brunch returns Saturday, Nov. 14. He’s handling the savory side. She’s bringing the butter, the pastries, and a few delicious reasons to save room for dessert.
TJ, chef-owner of Progress and a 2026 James Beard Award semifinalist for Best Chef: Southwest, is reviving a weekend tradition that disappeared during the pandemic. With the Melrose restaurant approaching its 10th anniversary, the couple is introducing casual counter service, approachable prices, and a menu rooted in the French techniques both chefs know well.
“We’re not trying to reinvent breakfast. We just want to make it really good,” says TJ. “We’re taking the classics everyone loves, putting our own spin on them, and giving Phoenix a brunch spot people want to come back to every weekend.”
A Marriage Made In Butter
That philosophy carries through to the menu. Progress’ signature soft scramble returns with sourdough toast, house-made jam, seared vine-ripened tomatoes, and a side salad. Steak and eggs get a rich cognac peppercorn sauce, while Crystal brings the pastry expertise that earned her consecutive James Beard Award finalist honors in 2024 and 2025.
During four years at Valentine, she built a following for desserts that paired classical French technique with Southwestern ingredients and unexpected flavors. Now she’s bringing that creativity to French pastries and nostalgic childhood sweets.
Fine Dining, Meet Your Casual Side
Crystal’s arrival brings a dedicated pastry and dessert program to Progress, while brunch gives TJ a chance to make the restaurant a more casual, everyday destination. The cooking stays thoughtful, but the experience is more relaxed, with counter service and approachable prices replacing some of the usual fine-dining formality.
“I don’t want Progress to be somewhere people only think of for a special occasion. I want people to feel like they can walk in any weekend and have a great meal,” says TJ. “Melrose has been our home for nearly 10 years. We love being part of this community, and we’re not going anywhere. Here’s to another decade.”
Saturdays are getting longer, too. Progress will be open from 9 a.m. to 10 p.m., with brunch ending at 2:30 p.m., dinner starting at 4 p.m., and drinks and lighter bites available in between. Sunday hours are 9 a.m. to 2:30 p.m.
As Progress approaches its second decade, the idea is simple: Great food shouldn’t need a special occasion. Sometimes, a Saturday morning is reason enough. Especially when there’s dessert.
Insider Takeaways
- The Brunch Comeback: After disappearing during the pandemic, weekend brunch returns Nov. 14, Saturdays and Sundays from 9 a.m. to 2:30 p.m.
- Breakfast, the Progress Way: The signature soft scramble returns alongside steak and eggs au poivre and eggs made your way, with French technique and approachable prices.
- Bring on the Butter: Two-time James Beard Award finalist Crystal Culp brings flaky croissants, pain au chocolat, and French-inspired pastries, plus a full dessert menu that gives nostalgic childhood favorites a playful spin.
- Something to Sip: Moxie Coffee, low-intervention wines from new wine director Janni Prada, Bloody Mary and mimosa riffs, coffee cocktails, a signature morning shot, and dinner-bar favorites.
- Come Casual, Stay Awhile: Order at the counter and dine in, or grab coffee and pastries to go. Savory dishes are dine-in only. Saturday hours run from 9 a.m. to 10 p.m., with dinner beginning at 4 p.m. Sunday hours are 9 a.m. to 2:30 p.m.
Restaurant Progress is located at 702 W. Montecito Ave., Phoenix. For more information, visit progressphx.com.
