Last week, social media erupted with complaints that the recently opened Handlebar, a restaurant housed in a Valentine diner in Mesa’s master-planned Eastmark community, was a wholesale rip-off of downtown Phoenix mainstay Welcome Diner.

After work on weekend nights, I’d join the waitstaff at afterhours discos. I’d sneak into the men’s room and change out of my three-piece suit and into a pair of Jordache jeans and ankle boots with Cuban heels—this was the late 1970s; if you couldn’t do the Hustle while wearing a shirt made of spun petroleum, you were a loser.

In the fourth installment of our week-long series, Robrt Pela explains why he’s crazy for a certain airport treat.

Don’t get me wrong: I happen to love the dish in question. Formerly known simply as a chopped salad and popularized by Chef Bernie Kantak of Citizen Public House and The Gladly, I’ve eaten this salad often, ordering it at Kantak’s restaurants and making it myself, from the widely published recipe. But, really. A state salad?

You’re gonna have to try harder than pairing pizza and beer to get us excited.

Looks like diced fish in a bowl is the new fro-yo/gourmet burger/ramen.