5 Best Things I Ate in April

This unassuming restaurant is a great lunch spot.
This unassuming restaurant is a great lunch spot.
Lauren Saria

I can hardly believe April is over -- and more important, that we're already staring down the barrel of another Arizona summer. But with the busiest part of the year winding down, I finally have a chance to catch my breath and appreciate all the restaurants, new and old, that I've gotten to dine at recently.

Last month's best bites include everything from a simple but seriously filling starter from a small market restaurant to a classic Southern dish done in modern style. I hope you get to try some of it for yourself soon.

See also: 5 Best Things I Ate and Drank in March

Aloo Paratha at Tahoora Grill

Located on the west side of 40th Street just north of McDowell, Tahoora Grill is a halal "south Asian" restaurant that's tucked behind the adjacent Zam Zam World Foods. It's been open for some time, but the restaurant recently underwent a name change and invested in a large sign that makes the little spot much harder to miss. It's a good thing too, because during lunch you're likely to find a sizable crowd of diners in the restaurant, all digging into generous portions of curries and kebabs. The large menu gives you plenty to explore, but I'd recommend starting with the aloo paratha, an Indian dish that features bread stuffed with spiced mashed potatoes. It's then cooked over a flat grill. Served with a cilantro chutney, the pancake-like dish is hard to resist.

Tempura cauliflower at Crepe Bar
Tempura cauliflower at Crepe Bar
Lauren Saria

Tempura Cauliflower at Crepe Bar

There's little I don't like on the menu at Jeff Kraus' Crepe Bar in Tempe, but the last few times I've visited some of the most exciting dishes are the small plates the chef crafts to showcase local produce. Last month the list of seasonal plates included a serving of tempura-battered cauliflower from the nearby farm at Agritopia in Gilbert. As always the colorful array of produce made for a handsome-looking dish, but the flavorful batter and sprinkling of tender microgreens also made for a snack that I'd be happy to have any day of the year. Kraus' locally-focused creations are the perfect way to make diners appreciate produce in its freshest state.



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