10 Best Things I Ate in November
Abuelita at The Mission.
Wait, what? November's already over? Ah, so it is. And with it, some of the best things I ate.
From dishes like a Mexican breakfast by way of Paris to an abundantly spiced Chettinad dish and a perfectly prepared rainbow trout, here are 10 of the best things I ate in November, selected from reviews, first-time visits, and places I've popped into just because.
I hope it inspires. Enjoy.
Abuelita at The Mission
Nothing warms the soul during cooler weather quite like a comforting cup of hot chocolate. And when it comes to this popular heated beverage, no one does it quite like The Mission in Scottsdale. Only available during its weekend brunch (seriously, let's change that), the Abuelita ($5) is pretty much the cinnamon-tinged, chocolate-laced drink of your dreams topped with a heavenly clouds of fresh whipped dulce de leche or pumpkin whipped cream.
See also: 10 Best Things I Ate in October
Meaty and abundantly spiced, Chettinad cuisine hails from a remote region of the state of Tamil Nadu in southern India.
Mutton Chukka at Chennai Chettinaad Palace
This North Phoenix restaurant focuses on the meat-centric and abundantly spiced cuisine of Chettinad, a remote region of the state of Tamil Nadu in southern India. For a true taste of the region, you'll want the mutton chukka, ($14.99), a bold dish of braised then fried lamb, bay and curry leaves, and red onion slices. After you work at the bone-in chunks of meat to get to their flavor, there is a heat nothing short of stunning, a complex harmony of Indian spices that punish and delight in equal measure.
Hopdoddy's Continental Club
Continental Club at Hopdoddy Burger Bar
The burgers at this Austin-based eatery (from the owners of Roaring Fork and Salty Sow) probably won't replace your sit-down restaurant favorite, but they're solid enough that, for counter-service eats, they already rival some of the best in town. The sleeper hit is the turkey burger called the Continental Club ($8). On par with its beefy brethren, it's layered with a well-seasoned, juicy turkey patty, applewood-smoked bacon, and a basil-mayo pesto along with provolone and arugula on a pillowy but sturdy wheat bun.Next Page
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