Sad news on the foodie front as it’s been confirmed that the gourmet sundry shop, Chestnut Lane will be closing on November 20. Although a critical and popular success, owner Polly Levine says she was unable to work out an “amicable” new lease with her landlord. However, Levine’s inviting those interested in receiving regular updates for future plans for Chestnut Lane to email her.

Meanwhile, learn more about what you’re going to be missing, as well as the secret recipe for CL’s famed Slow Baked Oatmeal, after the jump.

From AZ Foothills to Phoenix Mag, local journalists sure are smitten with Chestnut Lane. And as much as we’d like to be contrarians, we have to agree – the ’fine foods & provisions’ offered at this Camelback Corridor charmer are worthy of the hype.

Packaged with parchment paper and jute twine (à la quaint, seaside pâtisseries), CL’s menu is brimming with from-scratch delights crafted with premium local ingredients and, whenever possible, organic produce. A California native, owner Polly Levine was inspired by her home state’s abundance of stylishly casual restaurants and fresh, seasonal markets when she opened CL in December of 2008. However, Levine is also a supporter of the ‘keep it local’ mantra, brewing coffee from the Cartel Coffee Lab (a favorite java joint in Phoenix and Tempe) and featuring Phoenix-fav, MJ Bread. Drop by today before November 20 for a fix of old-fashioned goodness (and a taste of the Valley’s best grilled cheese).

4225 E. Camelback Rd., 602-535-5439

Slow baked Oatmeal by Chestnut Lane (serves 4-6)

2 1/2 C Rolled Oats
1/4 C Oat Bran
1/4 C Steel Cut Oats
2t Baking. Powder
1/2 t Salt
2C 2% Milk (or Water)
1 Egg, Beaten
1/3 C Applesauce
1/4 C Canola Oil
1/4 C Granulated Sugar
1/4 C Packed Brown Sugar
Berrie or Stone Fruit (optional)

Pre-heat oven to 400. Mix together first 5 ingredients. In a medium bowl stir together milk, applesauce, oil and sugars. Add to oat mixture. Stir until combined. Pour into a lightly greased 2 qt. casserole dish. Bake uncovered for 20 minutes. Stir mixture. Gently fold in berries if you’d like. Bake uncovered for approx. 20 more minutes until lightly browned.

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