The 5 best things we tasted around Phoenix in October

Halloween candy and fall coffees aside, October was a delicious month all around. The Phoenix New Times food team enjoyed a wide range of treats, from cocktails to hearty meals and decadent desserts. Here are the five best things we ate and sipped last month and where you can try them for yourself.

Patacon at Que Chevere

142 W. Main St., MesaThere aren’t many Venezuelan restaurants in metro Phoenix, and that’s something we wish would change. But thankfully, Que Chevere is representing Venezuelan cuisine with exceptional care and flourish in downtown Mesa. The portions here are huge, so be prepared to share or grab a box. And one of those massive meals is the Patacon. Traditionally, this giant sandwich swaps bread for crispy, fried plantains. But upon our server’s recommendation, we tried the dish with tender, sweet plantains instead. And boy, are we glad we did. The sweet “bun” makes for the perfect flavor combination with savory beef and chicken, tangy fry sauce, crunchy lettuce and smooth melted cheese. This dish is a masterclass in contrast and balance, and despite its gargantuan size, it will leave you coming back for more.

Kao Soi from LeDu Thai

915 N Fifth St.LeDu Thai is one of Roosevelt Row’s newest restaurants. It crafts dishes using family recipes and takes inspiration from the seasons. And, if there’s one thing this season is making us crave, it’s soup. LeDu’s rendition of the popular northern Thai curry noodle soup arrives in a tall bowl large enough to serve two, studded with bean sprouts, cilantro, shallot and pickled radish. As we ladled the amber broth into smaller, sippable vessels, it revealed the tender chicken and egg noodles hiding below the surface. For our first visit, we asked for mild spice, and the curry broth still delivered a punch that left as sniffling as we slurped. The slight burn was balanced by refreshing pops of pickle and the crunch of the sprouts, keeping us head-down until the bowl was gone.

Agnello D’Orato with Fettuccine from Tutti Santi

7575 N. 16th St., #5There’s something charming and familial about the atmosphere at Tutti Santi Ristorante by Nina in Phoenix, from its engaging staff to the complimentary flaming sambuca shots delivered at the end of the meal. But, the dish that caught our attention was the lamb osso bucco. The lamb is braised with vegetables and veal stock, which become the sauce that is generously ladeled atop the meat and accompanying fettuccine. The meat is fork-tender and the sauce sings with a balance of vegetal sweetness and velvety stock. While many come to classic spots like Tutti Santi looking for red sauce, the Agnello D’Orato is true comfort on a plate.

We Call It Home from The Cave at Quartz

341 W. Van Buren St., Suite BQuartz bar director Maxwell Berlin admits that when he was coming up with ingredients for the cocktail We Call It Home, which pays homage to people and flavors of Phoenix, it was kind of a hodgepodge. There was pho seasoning and chiltepin, fish sauce and tomatoes. But, Berlin manages to make them all work together in this riff on a classic margarita, which is part of the bar’s new menu. Each element adds a layer of complexity to the cocktail. There’s a bit of smoke from tomato-infused bacanora, brightness from a housemade citrus stock, sweetness from a prickly pear, red onion and toasted rice syrup and a kick of chile that gives way to warmth from the Asian spices. While there’s no shortage of spots serving unique takes on a margarita in Phoenix, Berlin has come up with something that manages to taste both familiar and brand new.

Board & Batten

4012 E. Palm St.,  MesaFrom appetizers to salads, pastas and entrees, the menu at Board & Batten is packed with winners. But make sure to leave room for dessert. At this Mesa gem, hidden at the back of an office park and tucked next to a wedding venue, the sweets really stand out. The Warm Date Cake is a flavor-bomb that is both comforting and surprising. The cake itself resembles sticky toffee pudding and it’s served with homemade date swirl ice cream. On top, a drizzle of date syrup brings both sweetness and depth. And the final touch takes this dish from home cooking to elevated dining. Shards and crubles of honeycomb are sprinkled on top. The honey’s floral notes marry perfectly with the earthiness of the dates for a dessert perfect for enjoying on this restaurant’s garden patio.