Food & Drink

Sure, chef Shinji Kurita’s exquisite Japanese restaurant may have opened last June, but its discreet location, low-profile stance, and a nod as a semifinalist for Best New Restaurant in the 2012 James Beard Awards makes it seem as recent as ever. Kurita’s omakase, or chef’s choice dinners, are nothing short of spectacular, elegant works of art, meticulously prepared, and made with fresh, seasonal delicacies. The offerings may include a luscious whole blue crab, delectable pieces of wagyu beef you grill yourself, or several small gems of seafood — like kumamoto oyster topped with sea urchin, seared scallops drizzled with truffle oil, and Santa Barbara prawn with dots of caviar. Kurita’s sushi selection is especially impressive, with wild-caught fish hailing mostly from Japan and ranging from the most delicate flavor to the breathtakingly decadent bluefin otoro. The small yet sophisticated space, a tranquil setting of wood, stone, and classical music, along with exceptional service and an equally impressive list of sakes and Japanese craft beers (like the sweet-potato brew, Coedo Beniaka) add to the indulgence. It all makes ShinBay a restaurant that could hold its own in any major city, but one the Valley is lucky enough to call its own.

Fry bread and finally. For those in the know about this tiny, bustling spot nearly tucked away on North Seventh Avenue near Indian School Road, this year’s James Beard Foundation award was a long time coming. As one of five winners of its 2012 America’s Classics award, which honors legendary family-owned restaurants across the country, the restaurant, which got its start in 1992 courtesy of Cecelia Miller of the Tohono O’odham Nation, serves up its specialty in golden pillowy goodness the size of a dinner plate. Topped with a variety of flavorful ingredients such as chorizo, chiles, and, in its dessert version, butter and chocolate, it’s satisfying in nearly any variation. In fact, we’d say we couldn’t agree with the award more — if our mouths weren’t so full of fry bread.

From nationwide retailers like Bed, Bath & Beyond to restaurant suppliers like Standard Restaurant Supply, there’s no shortage of places in the Valley to stock your kitchen cabinets and drawers with pots, pans, and utensils. But when you need locally handcrafted glasses, knives, and cookware, there’s only one place to go: Practical Art. There you can find steak and chefs’ knives crafted by Phoenician Lee Ziertan alongside natural-edge woodcutting boards hand-sanded and finished by James K. Rogers. There’s no telling what local wares Practical Art might have for your kitchen at any given time: turned-wood rolling pins and salt cellars, ceramic oil pourers, forged iron cheese cutters, wood and glass bottle stoppers, wine bottle holders, blown-glass drinking glasses, and recycled glass coasters, plus other utensils and accouterments.

Excitement over housewares is the surest sign of adulthood-inspired domesticity. Though some fear this development will result in terminal boring-ness, others who embrace the way of the KitchenAid will find kindred cooking spirits at Kitchen Switchin’, a consignment boutique full of gently used bakeware, appliances, cookbooks, and almost anything else your inner chef might need. Kitschy pieces in vintage color schemes such as pistachio, baby pink, and avocado sit next to covetable brands like Le Creuset and Jenn-Air on the shop’s shelves — but not for long. That means you’d best make like an egg and beat it over to the Seventh Avenue bungalow before someone else snaps ’em up.

Some people can make do with any old kitchen knife. For others, seeking out a perfectly honed blade with the ultimate weight, tang, grip, and balance is a lifelong quest. Those in the latter category ought to be regulars at the Phoenix Knife House, a culinary store that specializes in Japanese and custom-made professional-quality cutlery and also provides sharpening and repair services. We’re not talking about J.A. Henckels or Shun knives here. Phoenix Knife House sells premium Japanese brands of such high quality that you might not have even heard of them, including Sugimoto, Yoshikane, Takeda, and Mcusta Zanmai. And the selection doesn’t stop at knives. Take home professional accessories including knife rolls, sharpening stones, chef jackets, utensils, books, and if you’re lucky, a little bit of knowledge from the friendly staff.

Forget those slow-churned, soft-serve, frozen confections of the past. If you’re in the mood for dessert and a show, get your ice cream flash-frozen at Sub Zero Ice Cream in Gilbert. The folks at this national chain claim their ice cream is the creamiest around because it’s made without ice — just liquid nitrogen, which freezes your ice cream in dramatic, fog-filled fashion. We’re not so sure about Sub Zero’s marketing campaign — the saying “Cryogenics + Mixins = Delicious” is frankly not too appetizing. But we do love the show, which you can see for yourself during our conversation with Sub Zero’s Gilbert operations manager at www.phoenixnewtimes.com/bestof2012.

At the recently rehabbed Saguaro Hotel, celebrity chef Jose Garces, a former Iron Chef America contestant and James Beard Award winner, has created a vibrant, colorful, and tasty paean to Mexico City street food that has caught not only the attention of local diners but the national media, including Food + Wine magazine. Despite a few misses, the “modern Mexican” small plates at Garces’ restaurant are spectacular. Start with the rich gourmet version of green pozole, featuring pieces of crispy pork belly, smoky chorizo, and littleneck clams, or the citrusy yellowtail tuna ceviche, a sashimi-like twist on the beloved Mexican seafood cocktail. For a main course, dig into outstanding mahi mahi and pulled pork tacos or a tender piece of rotisserie chicken topped with a tantalizingly complex brown mole. It’s nearly as good as just about anything on the barbacoa portion of the menu, especially the slow-roasted pork dish cochinita a la pibil, served in a small pool of achiote and pineapple barbecue sauce. There certainly is no shortage of local star power and top-notch culinary geniuses in Scottsdale, which makes it all the more special that someone of Jose Garces’ stature chooses to bring his distinct vision to this thriving culinary scene.

This coffeehouse/bar long has been popular with the see-and-be-seen crowd, and why not? The place is consistently hoppin’ with MacBook-wielding, dressed-to-impress, urbane 20-somethings. Whether you’re there for a cup of coffee, a glass of wine, a craft cocktail, a bite from the ever-changing menu (we love the mac ‘n’ cheese), or just to chat with friends, you’ll be rubbing shoulders with a clientele that is the very definition of “cool.” Among the vintage typewriters, artfully placed burlap sacks, mismatched reclaimed furniture, and electronica music playing overhead, you’ll find a crowd of young professionals, boho types, downtown students, and people who dig the joint’s ability to be upscale without seeming nouveaux riche, esoteric without being pretentious, and tasteful without being bland. In other words, it’s our kind of place. And, apparently, yours as well.

Lots of restaurants boast star and diamond ratings, but only one in Arizona has five of each. This fact, in addition to its unique Native American cuisine, makes this one-of-a-kind restaurant located in the Sheraton Wild Horse Pass Resort & Spa, on the Gila River Indian Reservation in Chandler, the perfect go-to when you’ve got out-of-town guests in tow. From its beautiful interior and outdoor patio overlooking a dreamy, desert landscape, to exceptional service, to executive chef Michael O’Dowd’s stunning fare mixing indigenous ingredients like heirloom squash, saguaro seeds, and nopalitos with gourmet components such as chanterelles, truffles, and foie gras, Kai is an indulgence worth the price. Plus (bonus!), your guests give you the credit for taking them there.

As the food-truck scene in the Valley evolves at a rapid pace, this mobile eatery continues to be one of the best. Joe Webb, a Scottsdale Culinary Institute graduate, and his wife, Margita, a native of the Philippines, cook up Filipino street food on a near-daily basis at various locations around the Valley, including Food Truck Fridays at the Phoenix Public Market and Luhrs Lunch, also in downtown Phoenix. They specialize in lumpia, the delicious fried spring rolls popular on the Southeast Asian islands. Also spectacular is the lechon kawali, or four pieces of pork belly braised for 15 hours and then deep-fried, and pancit, a stir-fried dish consisting of juicy chicken, vegetables, and rice noodles. Much of the meat is cooked on a Filipino-style robata grill and served to you with a mound of rice and sweet-and-sour sauce. The Webbs have a good thing going with their truck, already a mainstay of the Valley’s burgeoning food-truck scene.

Steak dinner and a sunset? Yes, please. Celebrity chef Jean-Georges Vongerichten’s stylish steakhouse at The Phoenician resort serves up spectacular views of the Valley as well as a selection of premium meats. In an atmosphere more pleasant than posh, diners can enjoy a range of exceptional grilled beefy fare from juicy 18-ounce rib eyes to perfectly prepared 10-ounce, peppercorn-crusted New York steaks to surprisingly tender and wallet-friendly hanger steaks. The cocktails are as remarkable as the meat, so it’s best to order both while kicking back and taking in the views from the dining area with its wall-to-ceiling windows or outside on the inviting patio. Okay, you can cue the sunset now.

“Above all, you have to honor the Pony,” says Tim Smith, owner of the landmark restaurant in Scottsdale. How so? By keeping what’s had folks coming to the baseball-themed-meets-renovated-cosmopolitan restaurant for more than 60 years: slabs of juicy steaks. There’s the popular Pink Pony special — a top sirloin with a choice of soup or salad — but the traditional prime rib is still the restaurant’s shining star. Available in three cuts, crusted with a pastrami-spice rub, and perfectly pink in the middle, it’s a meat lover’s dream. And the beef’s side of creamy mashed potatoes is just as delectable.

Despite what we may have learned in human anatomy, we consider the stomach and heart to be directly connected, which would explain why we’re so enamored with Kevin Binkley. Executive chef and owner of the award-winning Binkley’s Restaurant and Café Bink in Cave Creek, Kevin Binkley delivers food at its finest — and its most creative.

Admittedly always playing with his food, Binkley constantly is conducting culinary experiments, whether it’s turning olive oil into a solid, using transglutaminase to create two-sided surf and turf, or freezing blackberries to shatter them into powder. Many of his deliciously deviant dishes are created with the help of liquid nitrogen, which Binkley stores in a large tank in the back of his kitchen and refills weekly. It’s something you’ll find in only a handful of kitchens in the Southwest. To Binkley, its potential is limitless. To challenge himself and his team, Binkley changes his menu daily. At least three times a week, Binkley and his chefs visit Two Wash Ranch to collect fresh farm produce so that, ultimately, what they take out of the ground each morning is sitting on your plate at night (albeit in a different form or texture than you would normally expect). It’s his use of fresh ingredients fashioned into fresh concepts that’s been giving our taste buds goose bumps since 2004 and getting him James Beard Award nominations since 2005. Now if only he could ease our long-distance love affair by opening up a location closer to Phoenix. Ah, well, we can dream. See a slideshow here.

Don’t blame us if this historical, Spanish-style South Mountain mansion built in 1929 is one you never want to leave. Outside, the tucked-away gem surrounded by stately trees and lush vegetation boasts a barn turned wine bar, perfect for al fresco dining by a roaring fireplace under a star-studded sky. Inside, the cozy, wood-floored dining area, with a stately wooden bar, coved ceiling, and subdued lighting, is sit-back-and-relax perfect. And thankfully, its contemporary American cuisine, made with local and organic ingredients courtesy of chef Dustin Christofolo (who owns the restaurant with mom Pat, who operates the Farm at South Mountain), is impressive enough to justify frequent visits.

From former Cowboy Ciao chef Bernie Kantak, this stylish yet relaxed Scottsdale establishment serving classic American fare — with a twist of the unexpected — is pure culinary bliss. From standout starters like the luscious pork belly pastrami and the Original Chopped Salad (so popular it has its own Facebook page) to perfectly plated entrees like pan-seared scallops and coffee-rubbed short ribs in cherry barbecue sauce to dreamy desserts courtesy of Tracy Dempsey, few dishes fall short of exceptional. And with its late-night hours, pairing dinners, and the new Citizen R&D (the restaurant’s upstairs speakeasy, where partner and mixologist Richie Moe carries on his reputation of making some of the most inventive and supremely satisfying cocktails in the Valley), there are even more reasons to make Citizen Public House one of your favorite go-tos.

Suspended horseradish with local hydroponic micro-shoots, dehydrated Pacific Ocean water, nonenzymatic caramelized fork-tender short ribs with red-injected veal reduction, viscous coconut milk emulsion.

Doesn’t sound like your typical wine dinner, does it? Well, all those things and more were served by chef Justin Beckett and crew at the first-ever Feed Your Dreams Dinner and Awards ceremony, presented by The Up Agency and hosted by the Arizona Science Center. The five-course dinner sounded like a somewhat creepy science experiment, but the end result was nothing but pure culinary deliciousness. Chilled shrimp were served on top of black beans with crunchy corn nuts and creamy avocado, extra-tender short ribs were bathed in savory red wine juices, and dense coconut cake was blanketed with golden brown shredded coconut. But the evening wasn’t just about food — it was also about helping local entrepreneurs with a passion for sustainable locally grown food and a drive to help make the world a better place. Beckett’s Table and The Up Agency gave away $10,000 cash and a $10,000 marketing package to the lucky winners of the Feed Your Dreams contest, Bruce & Tina Leadbetter of Stone Hoe Gardens. Their plan to create lush vegetable gardens in parking lots, prisons, and vacant spaces beat out dozens of contest entries. All in all, it made for an educational dinner complete with wine pairings and plenty of plant sciences.

If you’d rather bite into a hunk of raw meat than pick away at another dish of tofu pudding, perhaps it’s time to beat the vegetarian blues with a spicy little trip to this quick-serve and crazy-cheap vegetarian South Indian eatery in Chandler. If the fact that the clientele is mostly Indian doesn’t sell you on the place, the dishes will. From the familiar to the give-it-a-whirl strange, choose from a selection of items like vadas (deep-fried patties), curries, dosas (gigantic rice and lentil crepes), rice specialties, and uthappam (rice and lentil pancakes) — or go sample-style with a combo special at lunchtime. There’s even a chutney bar to have a little fun with. Most everything’s got heat to it, but not so much that the flavors are sacrificed — or that a few sips from a glass of the yogurt-based drink mango lassi won’t extinguish. Ahh, now isn’t that better?

The best thing about this cute little eatery in Ahwatukee, owned and operated by mother-daughter team Marlene and Cassie Tolman, is the emphasis on tasty, healthy food. The fact that everything is vegan just happens to be a bonus for those who eat that way. Sure, the Tolmans source locally from surrounding farms and Valley businesses, ensure their fruits and vegetables are organic, offer gluten-free options, and make their vegan pastries and raw treats from scratch using natural sweeteners, but it’s the deliciousness of the dishes that keeps us coming back for more. Open for breakfast and lunch, vegans and non-vegans alike can fill up on a.m. eats plus stellar sandwiches, soups, salads, and bowls washed down with primo smoothies in jars. We’re especially partial to the wrap made of collard leaves called the Rainbow; the Grilled Cheese Napoleon with a lovely macadamia basil pesto; and the Super Green Kale Salad topped with crispy flax crackers. What, no meat or cheese? We hadn’t even noticed.

Dennis and Danielle McClung purchased their first home in the ‘burbs of Mesa in 2009, hoping to transform their sparse backyard while teaching themselves how to grow/raise their own food. By mid-2010, they’d turned their backyard garden pool into a completely self-sufficient mini-farm that provides almost 100 percent of their family’s food, 365 days a year. The solar-powered, aquaponic greenhouse has their backyard pool at the base of the farm providing a constantly replenishing supply of tilapia swimming around the bottom, with vegetables, fruits, and herbs growing under their greenhouse atop. Egg-laying chickens and milk-producing goats roam the rest of the yard. These urban farmers are really making a splash.

Whether it was by slim chance or sheer accident that chef Walter Salazar came to Tempe from Tucson last year to take over ownership of Villa Peru just as the world’s obsession with Peruvian cuisine was peaking, the Valley’s lucky to have him. Along with members of his family, all originally from Lima, Salazar serves up a menu based on traditional Peruvian cuisine in a cozy, carpeted room with the occasional travel video of Peru running on a flatscreen TV. The restaurant’s absence of liquor means an absence of pisco, the grape brandy and national drink of Peru, to accompany the fare, but dishes of Salazar’s popular ceviche, the cold potato appetizer causa de langostinos, the Peruvian-style comfort food known as chili chicken or ají de gallina, and the exotic taste of lucuma ice cream frequently make their way out of the kitchen and onto tables anyway, keeping the obsession alive and our taste buds tingling.

For more than 40 years, this unassuming stand-alone spot a few blocks east of Chase Field has remained one of downtown Phoenix’s best restaurants for comfort food. And in recent years, it’s caught the attention of various TV food shows, giving the humble little eatery some much-deserved props. You’d be hard-pressed to find better fried chicken — golden and crispy with juicy, delectable meat — in Phoenix. Of course, there’s other excellent, stick-to-your-ribs Southern food as well, like fried catfish, grits and greens, pork chops, and chicken-fried steak. With plenty of homespun charm to complement the delicious grub, here’s hoping Mrs. White (yes, there really is a Mrs. White running this place) sticks around for another four decades doing what she and her family do best: whipping up soul-satisfying food.

Unlike the One Percenters, the majority of us can’t jet-set off to Hawaii for a swanky luau when we’re having a case of the Mondays. For our money, and there’s not a lot of it, we get our tropical taste on at this little gem in Mesa that’s been serving up fast-casual Hawaiian eats for over 25 years. We love the island-style favorites like luscious kalua pork, tasty saimin (an Asian-style noodle soup served with Japanese fish cakes), and savory, fist-sized filled dough balls called manapua. And if your aloha spirit needs some super-sizing, specials, in the form of loaded plates of Hawaiian eats for under 10 bucks, are served up throughout the week. Many thanks, Aloha Kitchen — or should we say, mahalo nui.

When it comes to Dongbei cai, the food of northeastern China, this humble eatery in Chandler may be the only one of its kind in the Valley. Originally from the province of Liaoning, owners Tong Rizzo and Ping Chou serve a menu of unique and comforting dishes from a selection-packed, near-descriptionless menu. Given the language barrier here, the menu may be tough to navigate, but the welcoming service and wallet-friendly prices make it a culinary journey worth taking. Like dough? It’s homemade here, from behind a glass window, and comes in the form of plump filled dumplings, fried buns, and tasty meat pies, which Rizzo calls “Chinese hamburgers.” Don’t miss cold items like spicy noodles and the cryptic “green bean jelly with vegetables” (the northeastern Chinese version of a Cobb salad), and warm and rustic creations like the eggplant, potato, and pepper stir-fry and chicken, wild mushroom, and potato warm pot.

It’s late and you’re hungry. Do you really want another gut bomb like pizza and burgers at 11 p.m.? No, you want something a tad more healthful, like, say the Korean food at this late-night gem in the West Vally. By day, the restaurant is a quiet nook — complete with three enclosed privacy-friendly booths — serving fresh, delicious, and affordable traditional Korean cuisine (and a few Chinese-based dishes with a Korean twist). But after 10 p.m., the restaurant feels more like a Koreatown bar, serving karaoke and soju along with the eats until 2 a.m. every night but Sunday. We love the housemade noodles and signature dishes, as well as such Korean favorites as duk boki (seafood pancakes), Korean fried chicken, the stir-fry dish jap chae, or a variety of soups and stews, like the spicy and seafood-heavy cham pong, a boiling pot of Korean stew with tofu called haemul soon du bu, or the cold noodle dish naeng myun. This place truly is one of our favorites in the West Valley, no matter if it’s the sun or moon you see in the sky.

What’s better than dinner and a movie? Thai food at Yupha’s and a cheap flick at Pollack Tempe Cinemas. Thanks to owner and Bangkok native Yupha Dequenne, we can score tasty Thai dishes pre- or post-show time at her easygoing restaurant right next door to the cinema. We’re partial to the kanom jeeb (potstickers), drunken noodles served up Thai hot, and Yupha’s stellar red curry made with bamboo shoots, eggplant, bell pepper, string beans, and Thai basil. Plus, there’s fried bananas with ice cream for dessert. Our one regret: We still haven’t found a way to sneak our Thai iced tea into the theater.

Like its moniker, this little gem of unique Vietnamese fare hidden in the food court of Mesa’s Mekong Plaza focuses on the distinctive cuisine of Hue, the capital city of Thua Thien, in the Hue province of Vietnam. Translation: This humble food court stall is serving up dishes that even the most pho-faithful in the Valley most likely haven’t seen on a Vietnamese menu before. Check out items like bun bo hue (spicy red soup); rice cakes topped with dried, ground shrimp, and fried pork skin; bánh khot (miniature fried pancakes); nem chua hue (cured meat wrapped in banana leaves); and pâté chauds (Vietnamese puff pastries with a meat filling). The best part? Thanks to its wallet-friendly prices, Hue allows diners to feast on the unfamiliar, find some new favorite dishes, or both, for around 10 bucks.

Like the lovechild spawned from an errand-running orgy, this friendly, counter-service eatery inside Tom’s Thumb Fresh Market in North Scottsdale puts the mmm in multi-tasking. Surrounded by a high-end car wash, gas station, coffee shop, farmers market, and wine shop, Campfire serves up satisfying, Southern-style barbecue along with other Mexican and American favorites to its time-crunched customers doing their shopping one-stop style. Smoked over hickory and pecan hardwoods, the ‘cue features loaded pulled pork sandwiches and luscious beef brisket with sides like a dreamy baked mac ‘n’ cheese. And, for multi-taskers wanting to check dinner off the to-do list, takeout is available.

Sorry, Mom; even though we love your PB and J, every once in a while we get a hankerin’ for a sack-lunch with a gourmet edge. In this case one from Noca, the stylish restaurant in Central Phoenix. Every Tuesday through Saturday afternoon, the restaurant turns into the fast-casual Nocawich, serving up a menu of six stellar sandwiches (plus a special), flavorful soups, and a few sides. Tuesday’s feature is a patty melt, Wednesdays mean the delectable lobster roll is up for grabs, and other days there are knock-out creations like The Cisco Kid, featuring in-house roasted turkey and cranberry jam. With your meal stuffed into a sack with a side and a sweet treat, you can take it to go or enjoy it inside while watching the restaurant’s chefs prep for the evening’s dinner service.

There are plenty of places to eat in downtown Tempe and an ever-increasing number in Phoenix. But the stretch between the two cities remains a bit of a no-man’s-land. That’s why we’re glad to have The Stockyards. There’s not an ounce of hipness in this old-school steak house, and that’s just fine, because we’re here to eat. The service is lovely, the booths are comfy, and the menu is straightforward, with a soup of the day and a selection of salads to suit any midday diner. Feeling hungry? Try a hunk of steak. Feeling adventurous? Try the calf fries. Just don’t say we didn’t warn you.

If you’re looking to impress a certain someone with exquisite city views from the north side of Camelback Mountain, cocktails, and a little bit of people watching, the sleek Jade bar is the place to be. We like to hit this swanky bar right before a big haboob so we can watch the action safely from the floor-to-ceiling windows; better yet, try it right before the sun disappears behind the distant mountains during one of Phoenix’s epic pink and purple sunsets. During the cool winter months, head out to the secluded patio to sip on your one-of-a-kind signature Jade cocktails and enjoy overhead stars.

Sure, dragging your date down into the basement of a restaurant may not sound like a good idea on paper (at least not to her), but trust us on this one — it’s going to be awesome. And if she doesn’t appreciate the fact that you took her to one of the best restaurants in town, then she obviously is crazy and tasteless and should be immediately kicked to the curb. Up your chances of getting to second base by taking that special someone down to the basement of the Rokerij for cocktails and small plates of roasted garlic, bacon-wrapped shrimp, and prime rib sliders. The downstairs bar is a cozy spot to get to know someone a little better or you can always sit at the upstairs bar, if hanging out in a basement seems a little too creepy.

Plenty of restaurants and bars offer special deals for people in “the biz,” but Roka Akor easily takes the cake. Provide proof of employment in the hotel, bar, restaurant or tourism industry, and you’ll receive a bona fide Roka Akor Industry Card. Present that little black ticket to deliciousness on Sunday night, and you’ll get 41 percent off your entire bill. Limited exclusions apply, but with such steep discounts at one of Phoenix’s finest sushi and steak establishments, we’ve got no complaints. They’ll also buy you a drink by making your first round two-for-one. Now that’s quite a way to unwind after a hot night in the kitchen.

You can always count on Johnny Chu to bring a party to the dinner table. With a long list (Lucky Dragon, Fate, Sens) of successful Asian fusion restaurants, we have come to expect this skinny, spiky-haired chef to bring some of the best sauces in town, too. His latest spot does not disappoint in either regard. The House Dynamite is still on the menu — and so’s the house party. A friend muttered one of the best lines we’ve heard in ages when — upon realizing that party was creeping toward her dinner plate in a not entirely non-scary way, asked her server, “Am I sitting on the invisible dance floor?”

If you crave hot-and-sour soup, ginger mint duck salad, and the aforementioned House Dynamite in a lower-keyed setting, you’re in luck. These new digs are spacious and airy, located smack in the heart of CenPho’s business corridor. Chu’s open for lunch, and he’s even got a new option: a prix fixe including a small salad, entrée with rice, and even a bit of fried whipped cream for dessert. It’s affordable enough to leave you some cash for cocktails later that night.

When you dedicate an entire wall of your restaurant to your old cassette tape collection, you better make damn sure your restaurant has an outstanding playlist. Thankfully, the folks behind the music at uptown’s Windsor have impeccable musical taste. The fun and upbeat restaurant cranks out alternative and indie tunes from the ’80s and ’90s with a few modern-day tracks thrown in for good measure. Beastie Boys, Violent Femmes, Devo, Talking Heads, Foo Fighters, and even a little Bob Marley will have you chair-dancing all the way through your meal and probably through a cocktail or two.

Up until a few years ago, getting late-night eats in the Valley meant hitting up a 24-hour chain restaurant (oh, boy, another Belgian Waffle Slam) or picking through the contents of our refrigerators. Thankfully, this popular Scottsdale hangout from front-of-the-house pro Pavle Milic and chef Charleen Badman showed us night owls some love — specifically, some late-night love. Between 9 and 10 p.m. every Sunday, Badman cooks up a different dish each week using premium seasonal ingredients and a passion for locally focused fare. In the past, she’s prepared her amazing fried chicken, lamb chorizo chilaquiles, and hell, even a stellar shrimp and pork fried rice based on a Facebook debate. Now that sounds like some late-night love that won’t leave us with any regrets.

The backyard chicken trend still is in full swing, and thanks to Glendale’s Stock Shop, you’ll never have a problem finding the perfect little feathered friends to fill the super-cute coop you’ve slaved over. The Stock Shop has been catering to the needs of chickens and their owners for more than 30 years and almost always has a large selection of newly hatched chicks. The little chicks sit happily in the back of the immaculately clean family-owned and -operated feed and tack, just waiting for you to drop by and fall in love with one or four of them. The store also carries ducks, peafowl, and the occasional pot-bellied pigs, just in case your new feathered babies need a couple of extra friends.

Getting your local veggie fix is easier than ever these days, but having your veggies handpicked and ready for pickup can come with a hefty price tag. Though most CSAs want you to pay a couple hundred dollars up front for a six-week “subscription,” newcomer Chow Locally lets you pay each week. Just shell out the $20 deposit for your pretty wooden crate, and the Chow Share folks will fill it each week with seven to 10 different veggies picked fresh from local farms. Once the crate is filled, it’s dropped off at the location of your choice and waits for you to pick it up and take it home. The weekly subscription price of just $22 is a steal for a bounty of local fruits and veggies.

Nestled under canopies of mature mesquite trees, the soft ground at Singh Farms produces some of the most beautiful herbs and exotic plants, which we could only dream of growing in our own backyards. Owners Lee and Ken Singh have created a sustainability masterpiece that opens to the public every Friday from 9 a.m. to 1 p.m. and Saturday from 8 a.m. to 1 p.m. Take a stroll in the desert oasis before you fill your basket with freshly picked squash, seasonal summer corn, and even a couple loaves of bread baked by local favorite MJ. If you have your own garden, skip the store-bought compost — the stuff that Singh Farm churns out is the best $12 you can spend on your garden.

Farmer Frank and crew have a pretty smooth operation running on their South Phoenix farm. Their veggies are raised without the use of pesticides, and you won’t find a single genetically modified seed on-site. The farm grows everything from watermelons to corn to exotic heirloom tomatoes and even has a pick-your-own artichoke harvest in late spring. Crooked Sky sells its produce at local farmers markets, through its very own CSA, and you can just pop into its centrally located farm, order what’s in season, and someone will go out and pick it for you. You can’t get much fresher than that! The crops are always changing, so be sure to check the farm’s website before you go.

Editor’s note: This Best of has been edited from the original version.

“That baby cow is so ugly,” said absolutely no one, ever. And baby cows are just the start of why we love this amazing Mesa dairy farm. Owned and operated by brother and sister team Casey and Allison Stechnij, the full-fledged dairy farm is home to a couple hundred cows and a handful of goats, horses, chickens, and donkeys that are happy to let you pet them — for a small fee. (Hey, a goat has to make a living, too!) The farm is all about involving the community and providing a place for people to learn and enjoy the farm. hosting a number of events throughout the year, including the popular Dinner on a Farm event. Hayrides, an indoor farmers market, its very own food truck, and handmade ice cream can all be found right here. Tell Farmer Casey we said hi and make sure you try one of Udder Delight’s sweet treats!

Editor’s note: This Best of has been edited from its original version.

In a state that constantly is tearing down its history and pushing its agriculture culture further and further away, it’s nice to know that the 71-year-old family-owned Schnepf Farms isn’t going anywhere. Designated an “Arizona treasure” by former Governor Janet Napolitano, the Queen Creek farm is a mecca for fresh organic fruits and veggies, and it’s just a short drive from anywhere in the East Valley. Stop by the farm Thursday through Sunday, grab a basket, and head out to the fields to pick your own carrots, peaches, apples, lettuce, cauliflower, and more. Your haul will cost you just $1.50 per pound, which is cheaper than most grocery stores. What’s available changes with the seasons, so it’s best to call ahead to see what they’ve got. Although we highly doubt you’ll be disappointed if you just show up unannounced.

No Saturday is complete without a trip to this upscale market for a little breakfast and a whole lot of shopping. Only the best of the farmers market circuit (and a few that sell at this market exclusively) come out to sell their goods every Saturday in the heart of Old Town Scottsdale. Here you can find an extensive roster of top-of-the-line vendors showcasing their exotic fruits, colorful veggies, decadent sweets, and classy crafts to the picky Scottsdale crowd. Look for favorites like Essence Bakery’s flaky croissants, locally made goat milk cheese from Crow’s Dairy, and even fresh seafood from Alaskan Pride. And don’t forget your pooch! Fido is welcome at this dog-friendly market, and he’ll probably score a treat or two from the market’s puppy-lovin’ vendors.

Start off your lazy Sunday with a trip to Ahwatukee’s favorite market. For more than seven years, farmers, chefs, bakers, artists, and crafters have been bringing their goods to the parking lot of Ahwatukee’s community center. Here you can find everything from locally grown flowers, soft-baked breads, fresh seafood, grass-fed beef, and a whole bunch of pretty produce from a variety of local growers. Don’t bother stopping for breakfast before you go — with more than 10 food vendors on any given Sunday, there’s something for everyone and you’re not going to want to miss out on the offerings.

Venture outside while the sun is still out during our summer months? Oh, hell, no. Thankfully, one of Phoenix’s biggest and best year-round farmers markets takes place every Wednesday during the slightly cooler and shadier evening hours. Every week for the past seven years, produce vendors, bakers, cupcake makers, jam peddlers, jewelry creators, and more come out to sell their goods from 4 to 6 p.m. And don’t worry about dinner — food trucks like Hey Joe! and Torched Goodness park their mobile kitchens at the market for your dinnertime enjoyment.

In our sea of concrete, parking garages, and strip malls, it’s nice to know that once a week, we can escape to a park to enjoy the sunshine and pick up our weekly ration of locally grown produce and handcrafted goods. For more than 22 years, this North Phoenix market has been attracting folks looking to purchase everything from plants for their own gardens to fresh picked veggies grown by their neighbors. You can also find delicious handmade goat cheese from Crow’s Dairy Farm, healthy greens from Southwest Herbs, and Saturday market eats from Gina’s Homemade. And don’t leave your pooch at home — since the market takes place in a park, he’s more than welcome to join in on the fun.

Sprouts Farmers Market is celebrating its 10th year, and there’s good reason why this Arizona-based grocery chain has lasted a whole decade and successfully expanded into California, Colorado, and Texas. Sprouts combines the benefits of a small, charming health food boutique with the variety and convenience of a large grocery store, making it possible to do the whole week’s shopping under one roof. There are fresh breads, quality meats and cheeses, specialty foods like agave syrup and gluten-free pasta, and bulk goods including cereals, dried fruits, and spices. And unlike its big-name competitors, you won’t have to leave your whole paycheck at the checkout register — even though Sprouts’ produce is just as fresh and the food consistently top-quality. Thanks to Sprouts, Valley residents can whip up healthy gourmet meals at home while remaining within budget, and that’s no small feat.

Big-box grocery stores devote about three feet of shelf space to spices, crammed with name-brand jars full of bland powders that may not be so fresh. To get specially sourced, carefully curated spices, there’s always the Internet. But if you want to skip the shipping fee and, more importantly, inhale the aroma of your prized picks before you commit to putting them in your food, there’s nothing like a trip to Penzey’s. Not only is a specialty spice shop a great place for locating hard-to-find treasures, like mahlab and black cumin, but it’s also useful for stocking up on quality pantry staples, like cinnamon, mixed peppercorns, Italian seasoning, and paprika. But be careful: What you thought would be a quick errand can easily turn into a half-hour of wandering around gaining culinary inspiration.

Baiz Market isn’t just the best Mediterranean market in Phoenix — it’s one of the most unique markets in the entire Phoenix area, and it’s especially appealing to those with a taste for imported and ethnic foods. The store specializes in Middle Eastern as well as Mediterranean foods and caters to immigrants from countless countries. One side of a long aisle is devoted to spices of all kinds, including many varieties of cardamom, caraway seeds, chili peppers, cumin, fenugreek, mace, paprika, and turmeric. The same can be said for coffee, tea, beans, couscous, and oils. Don’t miss the bakery in the back, which makes fresh pita, tennour, Markouk, and sammoun breads daily. The smell of delectable pastries such as baklava will lead you in the right direction. The butcher and deli round out the market’s offerings (not counting the restaurant, Al Hana) with fresh beef, lamb, goat, chicken, and cheeses.

Colorful parrot fish? Check. Purple yams? Check. Asian stink fruit? Check. Whatever you’re looking for in the way of exotic Asian goods, Mekong’s got it. The Vietnamese market has one of the most beautiful displays of fish in the Valley, plus loads of exotic produce, and the shelves are stocked high with various fish oils, spices, dried snacks, and canned goods from coffees to sweet milks. The supermarket also has an extensive frozen food selection that you may need a translator to navigate, and next door you’ll find a small Chinese bakery that produces delicious meaty steamed buns and flaky pastries. The best part of this market is the super-low prices – everything starts off cheap and then they give you 10 percent off at the register. Score!

There’s making a cake (grab a box of store mix and a tub of frosting) and then there’s making a cake. If you’ve ever wanted to try your hand at making one of those as-seen-on-TV fabulous cakes, ABC Baking should be your very first stop. Offering everything from decorating classes to get you started on your masterpiece to the perfect-size cake box in which to wrap things up, ABC has anything and everything you will ever need to get your bake on. Shelves are stocked full of edible cupcake decorations, delicious cake filling and frosting, every size cake pan imaginable, and hard-to-find baking staples like Fluid Flex, Sweetex, and high-quality Dutch-processed cocoa powder. It’s a baker’s heaven!

College campuses tend to be a wasteland of fast food and sub-par dining options, but Arizona State understands that to keep its brightest brains burning, the usual stuff just isn’t enough. That’s the only reasonable explanation for the dining hall at Barrett, the Honors College on the Tempe campus where students can fuel their noggins with steak, sushi, gelato, and more. Barrett Dean Marc Jacobs wanted the refectory — a 20,000 square foot dining hall that looks like a set from Harry Potter — to be modeled after the dining options of the British University system. The “eating environment” features a daily menu of upscale food items, from you-pick-the-ingredients stir-fry to wood-fired pizza and even the occasional shrimp and lobster splurge. With grub like this at an all-you-can-eat facility, the Freshman 15 might be well worth it. And you can try it, too. The dining hall is open to all ASU students (who have to pay an additional fee if they are on the typical student meal plan) and the public. Breakfast is $8.75, lunch is $10.75, and dinner $12.75.

The accolades heaped upon chef-owner Nobuo Fukuda — a James Beard Award and “Best New Chef” from Food + Wine — really are all you need to know about the man running this transformed turn-of-the-century bungalow in downtown Phoenix’s Heritage Square. He truly is one of the best things going in the Valley’s culinary scene. Fukuda’s ever-evolving menu of seasonally appropriate Japanese dishes is one aspect that keeps this restaurant interesting. The other thing simply is food — fresh, inventive, and always delicious. There’s a wonderful soft-shell crab salad, tempting sake-steamed clams, yellow tail ceviche, and washyugyu short rib, among many other small plates and cold and hot dishes. But perhaps the best way to go is omakase-style, meaning you, the diner, let Fukuda decide what you’ll eat, courtesy of a coursed-out tasting menu. For that, you’ll want to give the master 24 hours’ notice, as he dreams up what invariably is a Japanese meal you won’t soon forget.

Situated a couple of blocks west of the fire station at Dorsey Lane and Apache Boulevard in Tempe, this family-owned eatery recently expanded and serves up bursting-with-flavor Indian and Pakistani food courtesy of chef and matriarch Farah Khalid. Her homespun recipes (many vegetarian) are across-the-board dynamite, including chapli kebab (spicy ground-beef patty), goat karahi (garlicky and tender goat served on a bed of tomatoes and onions), and palek paneer (creamy, dark green spinach and Indian cottage cheese). And with its crazy-affordable prices, it’s easy to grab a few friends and order several dishes to share.

Phoenix’s only Ethiopian restaurant was a speakeasy of sorts, located behind a curtain in the back of a strip-mall convenience store. But now it’s got its own digs, and the food still is just as flavorful, thanks to Abebech Ejersa, an Ethiopian immigrant who arrived in the Valley a few years ago. Traditional wat platters are the go-to dish, but hot bowls of fragrant yebeg tibs (lamb marinated in garlic and rosemary) and kaywot yesiga (cubed beef with a slightly Southwestern flavor) also are excellent. Make sure to stick around for Ejersa’s traditional Ethiopian coffee ceremony, as important to the dining experience as the meal itself.

This friendly, family-owned strip-mall eatery near Paradise Valley just may have some of the best baba ganoush in the Valley — hellooo, grilled eggplant — and that includes the stuff our Syrian uncle used to make for us whenever we’d visit him. Made from family recipes, the flavorful Middle Eastern fare is served in portions aplenty and includes several vegetarian selections as well as perfectly prepared meats including juicy beef, tender lamb, and high-quality chicken, featured in numerous kebab platters. Most dishes include a generous side of delectable saffron basmati with bright golden raisins and slivers of almonds. And that old Mediterranean standby, the gyro, gets high marks as well, served with warm and pillowy housemade pita bread and a lightly seasoned lamb mixture.

In business for more than four decades, this longtime favorite of the Phoenix dining scene knows a thing or two about boldly flavored Greek cuisine. Thanks to its affable owner George Vassilou, the fine-tuned menu, along with a host of daily specials, is based on recipes from his grandmother, who originally ran the restaurant, and they stand up to this day. From top-notch starters such as lightly breaded calamari and meaty dolmades (stuffed grape leaves) to wonderfully flavorful entrees such as pasticio (think Greek lasagna, featuring creamy béchamel instead of ricotta) and tomatoey lamb with orzo to desserts (including a sinful, Mt. Olympus-size baklava/cheesecake concoction), everything is textured, colorful, and well prepared. Add a selection of Greek beers, nearly two dozen kinds of ouzo, and a convivial (but laid-back and inviting) atmosphere, and it’s a Greek taverna worth visiting.

Valley tastemaker, James Beard Award winner, and foie gras fanatic chef Christopher Gross continues to bring top-notch French fare to his comfortable yet chic bistro inside Biltmore Fashion Park. From stellar staples like wild mushroom soup with foie gras, hanger steak with sautéed shallots, or the decadent Chocolate Tower, featured in Julia Child’s cookbook, to new dishes like sea bass in a saffron cream sauce and exceptional pied de cochon (the pretty French word for pig feet), fans of French cuisine can swoon in the restaurant’s contemporary dining room or take a seat around the bustling open kitchen. A selection from co-owner and sommelier Paola Embry’s extensive wine list should not be missed.

This quirky little eatery in Tempe — a little Polish, a little Canadian, and a whole lot Swedish — may have a funny name, but the food is seriously delicious. Featuring hearty dishes that, chances are, you’ve never heard of, let alone tasted, owner and chef Hanna Gabrielsson uses no more than five fresh ingredients and around three pounds of fresh dill each day to create a menu of (mostly) Swedish fare, featuring fish, chicken, hamburgers, and a category simply called “Meat.” Standouts include the chunky Swedish meatballs; laxpudding, featuring salmon Gabrielsson has cured herself; and the exotic casserole called the Flying Jacob. And don’t miss Scandinavian sweet treats like Beaver Balls and a layered creation called the Beaver Supreme — yeah, we know, you can laugh now.

For a restaurant that’s been around since 1983, this cozy little spot of authentic German cuisine must have something up its schnitzel. Re-creating the gasthaus (small inn) atmosphere of the country, German-born Horst Schlembach and wife Elena serve up all manner of sausages, schnitzels, signature items, and daily and weekend specials alongside a solid selection of German beer, wine, and spirits — and at prices that won’t break the cuckoo clock. We like the spicy zigeuner schnitzel with hot pepper gravy and red cabbage, and leberkase with onions, the German version of meatloaf, that tastes like a slice of hot dog, especially with forkfuls of housemade kraut and a squirt or two of mustard. Along with an interior covered in memorabilia from the Old Country, expect German music, over the speakers or from a live band, and friendly service.

So you’ve learned how to make jam and salsa and you’ve even come up with your own recipe for barbecue sauce that you think is pretty awesome. Now what? How exactly are you going to store your culinary masterpieces? That’s where Denise Clayton comes in. She’ll teach you the basics of canning your own food in the comfort of her downtown Phoenix studio. It may seem like an easy task, but there’s a little bit more to the process than just putting some jars in hot water, and if you don’t do it right, that jam you just made could turn into a festering jar of botulism. Don’t poison your friends with a botched canning job because you’re too cheap to learn the right way, Denise’s classes are only about $35 and you get to make four different jams, chutneys, and/or pie fillings which you get to take home in your very own jars. She’ll even make you lunch.

When plant debris and vegetable table scraps are put into a pile and left to marinate with the heat and moisture of their own decomposition, the result is gardening black gold. The dark, earthy substance is the key to growing bigger, brighter tomatoes, healthier-looking flowers, and sweeter-tasting corn. Learn all about the science behind the art of composting during one of the many classes offered by members of the Valley Permaculture Alliance. The group of Valley garden and sustainability enthusiasts will teach you everything you need to know about making your own soil better through the use of compost. Once you’ve got your composting down, you can move on to backyard chickens, worm composting, and other classes that can help turn your backyard into your own personal farm.

Legendary pizza master Chris Bianco opened this tiny neighborhood trattoria serving approachable yet stellar Italian fare in Central Phoenix in the same shopping center that, in 1994, served as the original home of his award-winning Pizzeria Bianco. Featuring a small and daily-changing menu of traditional Italian favorites, as well as Italian-American creations, the knockout flavors come courtesy of seasonal and first-rate ingredients: Breads, pasta, and cheeses are made in-house, vegetables and fruits are purchased only when in season, seafood is caught wild, and top-notch meat is free-range and natural. (Even the premium olive oil, from Pacific Sun, can be sipped like fine wine to cleanse the palate.) Bustling chefs who can be watched through an outside window, make sure the fare is unforgettable and Bianco’s mother, Francesca, occasionally lends a hand with the restaurant’s delectable desserts.

Sure, there’s a counter and the walls are lined with shelves sporting imported Italian specialties, but this cozy and casual Italian eatery in Scottsdale, from chef-owner Giovanni Scorzo, serves a show-stopping selection of Old World eats comparable (if not better than) many fine-dining Italian establishments in the Valley. An impressive selection of breads, cheeses, salami, sausage — even desserts, including the chocolates — are housemade, laying the groundwork for exceptional menu items and must-try daily specials. Join the gaggle of Italian regulars with a stellar arancino siculo (Sicilian-style rice ball) filled with veal meat sauce and peas, marinated grilled calamari, or a top-notch classic sandwich packed with homemade sausage, peppers, and onions. Or, better yet, look to the daily specials board for Tuscan-style steak, housemade pasta dishes, and premium seafood selections like luscious seafood risotto with crab, sea bass, and shrimp that, while best enjoyed slowly, may be a difficult task, indeed.

This year, celebrated pie master Chris Bianco’s award-winning Heritage Square eatery continued to secure its place in history as a pilgrimage-worthy destination with a nod from Food + Wine magazine as one of its 25 best pizza spots in the United States. No surprise there. The lovely, wood-fired crusts, made with organic flour, are chewy and blistered in all the right places and come with crave-worthy toppings like fresh mozzarella and homemade sausage. Yes, the lines to score primo pies like the Wiseguy or Sonny Boy are just as long, but at least there are additional lunch hours to ease our gourmet pizza pangs.

It’s lunchtime, you’re in CenPho, and you need a slice. Stat. There is no shortage of choices, but if you ask us, there really is only one choice: this bustling little bistro at First Ave and Thomas, brought to you by one Pino Martnino, an Italian émigré who came to the Valley several years ago. Martnino features a nice array of signature pizzas — and they are excellent — but what brings us back again and again is the build-your-own slice option. At about $2.50 a slice, you can top your piece of pie with just about anything you’d like: tomatoes, basil, fragrant garlic, onions, peppers, pepperoni, and the list goes on. The crust is doughy, chewy, and crispy on the outside, the red sauce is tangy and a little sweet, and the toppings are high-quality and fresh. One slice is big enough to feed us for lunch, but who are we kidding? We can never stop at just one of these hot-out-of-the-oven gems.

Hard to believe this stylish joint has been around for four years already. In a town with so much good pizza, that’s a testament to the quality of Dan and Aric Mei’s food. And it’s still one of the coolest places in this area of the Valley in which to hang out. The former mid-century beauty parlor features a wide-open but intimate dining room, a casual bar area with a few high-top tables and sports on the TV, and a pleasant patio situated next to the Parlor’s herb garden, which is regularly utilized in the Meis’ (who also own Ahwatukee favorite Nello’s) rustic, wood-fired pies. Twelve varieties of signature pizzas come in eight-inch ($10) and 12-inch ($14) sizes, which means you and your dining companions can, and should, try a couple of different kinds. You can’t go wrong with the traditional Margherita or the pepperoni, but we suggest some of the less-conventional pizzas, including the roasted corn (with its interesting corn puree, zippy crema, roasted chiles, and cilantro) or the spicy puttanesca (topped with calamari, juicy rock shrimp, capers, olives, and fennel). This place also features a nice selection of red and white wines, craft beers, and cocktails to help you make your dining experience complete.

Pronounced CHEE-bo (“food” in Italian), this cozy eatery in a restored 1913 bungalow in the Roosevelt Historic District stars Tuscan pizzaiolo Guido Saccone working pizza magic at the wood-burning oven. The 12-inch pies are works of art, with a hand-tossed thin crust that’s equal amounts of crunchy and chewy and topped with an extra drizzle of virgin olive oil before adding locally grown organic produce and premium Italian-imported ingredients. We’re particularly in love with white pizza creations like the Tartufata with mozzarella, prosciutto, white mushrooms, and a splash of white truffle oil after the pizza is cooked, and red pies like the spicy Diavola, with a bright tomatoey sauce, mozzarella, and wonderfully flavorful spicy salami imported from Italy. Add the ricotta for an extra two bucks and say hello to pizza paradise.

Joe and Myrah Aiello opened their counter-service pizza joint next to their Italian deli in April, and the cheery little spot landed on the go-to list of North Phoenix residents in a hurry. Serving up New York-style (thin with a crispy crust) or Sicilian-style (thick with a bread-y crust) creations for eat-in or to-go and using top-notch ingredients like tangy, housemade red sauce, high-grade mozzarella cheese, and imported pepperoni, pizza fans can order up their favorites by the slice or the whole pie. Starting with a stellar crust that’s crispy on the outside and chewy on the inside, don’t miss favorites like the Nana (with tantalizing sweet plum tomatoes, chunks of roasted garlic, and basil) and a luscious and creamy spinach alfredo. For those who want to watch the pizza magic happen, stand at the counter area and watch one of Isa’s gregarious pizza chefs do some serious dough tossing.

In an area of Phoenix not necessarily known for handcrafted Italian food, this charming little neighborhood spot fits the very definition of a diamond in the rough. Since 2004, Eric and Kathy Bower have turned their little corner of the South Mountain area into a true go-to for residents of the area seeking top-notch pizzas. These hand-tossed pies cover the basics quite well — a crisp, chewy crust being a fine starting point. From there, opt for the Amano standout, a delicious white pizza topped with Romano and Parmesan cheeses, or the classic Margherita, with its mozzarella, cherry tomatoes, fresh basil, and sweet red sauce. And with 25 wines by the glass to choose from, there shouldn’t be a problem regarding what to pair your pie with.

In downtown Glendale sits one of the Valley’s best pizza joints, where Justin Piazza and crew use a wood-fueled brick oven and top-notch ingredients (including San Marzano tomatoes imported from Italy) to whip up thin, crispy Neapolitan-style pies as specified by Italian trade organization Associazone Verace Pizza Napoletana. Start with the classic, the Regina Margherita, with its bubbly crust, wonderful mozzarella di bufala and fresh basil. Then, graduate to the Bianca, a white pie topped with olive oil, the restaurant’s housemade mozzarella, fresh garlic, and liberal dollops of deliciously creamy ricotta. Seriously, this may be the best white pizza in these parts. Another half-dozen or so pies round out the menu, each paired with a suggested wine.

In the Valley for more than 25 years, this neighborhood favorite is not only owned and operated by one of the original founders of the Nello’s brand (with four locations in the Valley), its pizza dough is still made by the folks from the original joint. The motto “In crust we trust” makes sense with selections like the original pan-style (don’t call it deep dish) along with thin, white, and wheat options. A build-your-own option and a list of 15 specialty pies, like the Numero Uno (with housemade sausage and sweet tomato sauce) and the anything-but Skinny (topped with just about every meat imaginable), mean this beloved neighborhood spot has something for almost everyone.

As one of the only signs of life in a near-barren Tempe strip mall, this gourmet pizza go-to is like an oasis in the desert. From chef and proprietor Azhar Began, a short but solid assortment of top-notch wood-fired pizzas, crispy and delicately chewy and with lightly charred crusts, awaits your selection. Check out favorites like the Italian Sausage, with housemade pork sausage, mushrooms, onions, and bell peppers, or the Greek white pizza with mozzarella, feta cheese, spinach, sundried tomatoes, garlic, and basil. Watch your pie come out nice and hot from the restaurant’s wood-burning brick oven or wait for it on the flora-covered patio while you munch on soft chunks of homemade bread. Like the restaurant’s slogan says: “Life is too short to eat bad pizza.” We couldn’t agree more.

Of course, most decent restaurants attempt to meet a standard by which they prepare and serve food. And at this stylish establishment, that’s a model by which it can truly be called Neapolitan-style pizza. See, the Associazone Verace Pizza Napoletana is an Italian trade group that makes the rules for authentic pie, and Pomo follows them to a T: imported San Marzano tomatoes, 00-grade flour, creamy mozzarella di bufula, hand-kneaded dough, and a wood-fired oven (shipped in from Naples) hot enough to bake the pie within about 90 seconds. The result? Some of the best pizza in the city — ultra-thin, tender crust, and outstanding flavors. You can taste the freshness. We recommend starting with the basic Regina margherita, with its sweet, ripe-tasting tomato sauce, creamy buffalo mozzarella, and whole basil leaves. It’s perfectly simple and simply perfect. So good, in fact, you might not ever feel the need to explore the rest of Pomo’s handcrafted pizzas. But, really, you should. They’re all winners.

Organic, vegan, fair-trade dark chocolate is old news by now. But infused with vibrational floral essences and customized to our moods? Keep talking. The six varieties of bite-size bliss are plain (Wei Pure for joy, strength, and inspiration; Wei Relaxed to encourage restful sleep) or flavored with tea, spices, citrus, herbs, cayenne, or espresso. They’re available at several local farmers markets, spas, and boutiques — or online. If you read about the proprietors and their philosophical positions, it may all seem a bit woo-woo, but if it takes being one with everything to make something so pure and tasty, more power to them.

Headed up by Joe and Peppy Niccoli since 1970 (the deli’s been in the family since the 1950s), this small but stellar neighborhood delicatessen in Phoenix offers homemade pizzas, sausages (the Niccolis make about 25 pounds a day), breads, and sweet treats like cannoli, sfogiatelle, and pizelles daily to generations of customers looking to get their Italian on, old-school style. The sub sandwiches on fresh-baked bread, especially the Italian with the family’s signature dressing and the spicy sausage with a marinara sauce that would have Tony Soprano swooning, have a cult following — as do Peppy and Joe. No wonder Frank Sinatra himself put his arm around Peppy at the Niccoli’s first location and said, “This is just like back home in New Jersey.”

The true delicatessen is an endangered species. We’re talking about the old-school deli, where bagel-making is a science, smoked meat is an art, and there’s not a whiff of “chain mentality” on the menu or in the establishment. Phoenix is lucky to have a couple of places where you still can get a decent pastrami on rye, but if you want to really get your deli on, shlep to Scottsdale’s Goldman’s Deli, a family-owned restaurant that bills itself as a “Chicago Style Traditional Jewish Cuisine Delicatessen and Restaurant.” You want chopped liver? They have it, velvety rich with a sweet note of sautéed onions. You want matzoh ball soup? They have that, too, and it tastes like it was homemade by somebody whose grandmother taught them how to do it right. From smoked-fish platters to hamentaschen (the A to Z of Jewish cooking), Goldman’s will satisfy even a wandering New Yorker’s deli urge.

If the end came tomorrow, chances are the only people who’d last through the day after would fall into two groups: preppers and members of the Church of Jesus Christ of Latter-day Saints. Fortunately, the keys to post-apocalyptic survival can, for the most part, be found in one convenient location. The Honeyville Farms retail store in Chandler offers all you’d need to survive alien attack, zombie invasion, or just about any other apocalyptic happening. From freeze-dried scrambled eggs and bacon to hygiene kits and portable toilets, this emergency preparedness store has it all. With 50-pound bags of harder-to-find whole grains like buckwheat and rye, Honeyville draws customers from home bakers to ardent Arizona survivalists. And this doomsday cloud has a (sunny) silver lining: Honeyville’s sun-oven demos have us thinking there might be an upside to global warming after all.

God save the queen — and God save our livers after a night of tying one on English-style at this downtown Phoenix hangout. The historic house turned English pub serves up a nice selection of draft brews including Strongbow Cider, Fullers London Pride, and Boddingtons with generous portions of traditional fish and chips, bangers and mash, and shepherd’s pie. Grab a seat inside the renovated house, challenge one of the neighborhood gents to a game of pool, or take in the hustle and bustle of Seventh Street from the rustic patio or spacious front lawn. There isn’t a bad seat in the house, especially when you have a cool pint of Boddingtons in your hand.

A wall of whiskey, Harp-soaked wings, beer-battered fish, a river of Guinness, and Irish music spilling out of the speakers — yep, you’re at Rosie’s. Since the day owner Seamus opened this fine establishment on Camelback Road more than decade ago, Phoenix folks have been packing the dark booths and well-worn bar to get their fill of properly poured Guinness, smooth shots of whiskey, and expertly made boxty, filled with stout-soaked beef and boiled potatoes. The lively bar almost always has an Irish band or two for your entertainment, and the servers are whiskey experts who can help you choose the perfect nightcap if you feel like straying from your tried-and-true Jameson.

What’s the connection between Tom’s fish and chips and eating them in the building that was originally the city morgue? We’re not entirely sure (sleeping with the fishes?), but this 80-plus-year-old downtown landmark popular with business types and government movers and shakers (purchased in early 2011 by the Bidwill family, owners of the Arizona Cardinals) serves up a seriously good batch of them. With meaty chunks of cod fried in a light batter until golden brown, these chunky swimmers have a lovely, light crunchy taste, as do their accompanying crisp shoestring fries. Served in a portion size that won’t leave you treading water, bring a friend along, grab the malt vinegar, and wash’ em down with a frosty brew.

We wouldn’t have thought the path to great seafood was lined with slot machines, but this 19-seat seafood bar serving New Orleans-style cuisine inside Talking Stick, the resort and casino in Scottsdale, has us feeling lucky. Kicking up the seafood scene with offerings such as seafood Creole, Louisiana gumbo, and Cajun-style boils, this sleek ocean oasis offers an as-you-like-it spiciness level between one and 10, as well as a front-row seat to its open cooking station. Belly up to the bar and order a giant iced seafood platter filled with delectable shrimp, crab, oysters, mussels, and clams or a steaming, hot bowl of crawfish in a rich lobster-citrus broth topped with a scoop of dirty rice. Get there for a Fat Tuesday event, and you can wash your ocean fare down with a $4 Hurricane, the signature drink of New Orleans.

Plenty of Valley restaurants are BYOB, but we can’t think of too many that are BYOS (bring your own seafood). That’s right. At this Mesa eatery, you can bring in your own seafood, and the restaurant does all the heavy lifting for you. There seemingly is no limit to what can be done with your very own catch of the day. For a mere $5, the cooks will take no more than two pounds of fish, shrimp, crab, lobster, even sea cucumber, then clean and prep it, and cook it via stir-fry, deep-fry, steaming, or boiling with your choice of more than two dozen different sauces, from curry to satay to black bean. And for an extra $2, they’ll add veggies, other meat, rice, lo mein, or egg fried rice. The best part? Your kitchen won’t smell like fish and, of course, they’ll do the dishes, too.

No flash and trendiness-free, this cozy, easy-to-love mom-and-pop restaurant in North Scottsdale with a loyal following of regulars specializes in sushi. Order up top-notch selections like mild striped bass, aji nigiri (Spanish mackerel) drizzled with ponzu, uni (sea urchin), or specialty rolls such as the Negi Toro made with fatty tuna and scallions. Better yet, try anything on the get-it-while-you-can specials board behind the sushi bar. There, you might find exotic delights such as geso (squid tentacles), jellyfish, and wasabi octopus, or even the playful Sammy Roll (named for Takashi Saito of the Arizona Diamondbacks) featuring sliced avocado over a lobster and mango roll and topped with a special homemade eel sauce. Don’t forget to break up the sushi bites with sips of sake — there’s no hurry here.

At some sushi restaurants, you wouldn’t dare utter the words “I don’t eat fish.” But at Lori Hashimoto’s Hana, you can feel free to let your non-fish flag fly — you’ll even be rewarded. On a recent trip, we happily sampled Hana’s veggie rolls while our dining companion scarfed down everything from halibut to octopus, munched on a salad called tori kara age (mixed greens with crispy chicken, topped with Hana’s tangy house dressing), and already were feeling stuffed when an off-menu item hit the table. The gyuniku tempura roll was so good we had to ask Hashimoto just what the heck was in it.

Her reply: “It is a thinly sliced rib eye marinated with sake, soy sauce and ginger. It is tempura-battered and deep-fried, then rolled with daikon, red cabbage, carrots, and shiso inside, then topped with sautéed garlic, green onions and tataki sauce.”Now this, folks, is Japanese eating at its finest. Our biggest problem: The guy across the table suddenly lost interest in his fishy pursuits, stuck his chopsticks across the table and dug right into our steak roll.

Chef Aaron May is known around town for over-the-top dishes, like the fried quail and PB&J Foie Gras at his new restaurant Praying Monk, but our very favorite May creation is still the Bananas Foster French Toast served at Over Easy. As seen on the Food Network, this decadent French toast takes soft MJ brioche, bathes it in eggs, cream, and cinnamon, grills it to a golden brown, and then smothers the decadent slices of bread in housemade salted caramel, ripe bananas, and toasted pecans. There’s always a weekend wait, but it’s worth it for a bite of this famous dish.

Phoenix is full of great places to grab a sandwich, but there is only one Pane Bianco. This CenPho sandwich shop has a minimal menu of just three mainstay sandwiches, three salads, and a rotating market sandwich. We’ve tried them all and never left disappointed. What sets these sandwiches apart from the competition is Bianco’s famous bread, made with flour milled on the premises by Hayden Flour Mill (and grown in Arizona — talk about local). The chewy, wood-fired slices always arrive just slightly charred on the edges and make the perfect vehicle for fresh sandwich ingredients. Try Pane’s version of a Caprese sandwich, with fresh pulled mozzarella, thick ripe tomatoes, and fresh basil, or the Sopressata, filled with layers of spicy salami and roasted red peppers. And if you happen to be in the area on a Tuesday, stop by for the delicious market combination of Crow’s Dairy goat cheese with roasted ripe tomatoes and peppery arugula.

Arcadia’s number-one neighborhood spot for craft beer drinking also serves up a damn good grilled cheese. No, there aren’t massive amounts of exotic cheeses or 10 slices of artisan bread imported from France, and it doesn’t have any sort of specialty mustard from a cave in Germany — but it does have two perfectly grilled slices of fresh Italian bread, two types of melty cheese, applewood smoked bacon, and two thick slices of juicy tomatoes. Order it with a side of rich tomato basil soup and a refreshing pint of one of the eatery’s 36 craft beers on tap.

The secret to amazing fried chicken is big, juicy, meaty chicken pieces, a coating that fries up nice and crispy, a secret recipe from your grandmother who’s been making awesome fried chicken for more than half a century, and a whole lot of soul. It doesn’t hurt to pair your chicken with a couple crazy-good waffles either. Larry “Lo-Lo” White (grandson of Mrs. White, whose own restaurant gets this year’s nod for soul food) has been getting this combination right for the last decade with his addictively good “Southern-style” fried chicken and cinnamon-spiced waffles. Each plate of chicken is cooked to order and always comes out golden brown and crispy, and the waffles are the perfect vehicle for moving the sweet maple syrup into your mouth between crunchy chicken bites. It’s about as perfect as fried chicken can get. Plus, Lo-Lo’s serves Kool-aid — the essential beverage for your chicken and waffle experience.

How does one pick the best hamburger? With so many good ones in the Valley, it’s like choosing a favorite child. But once in a while, a dark horse enters the race and pleasantly jolts you as you consider the possibilities of the Scottsdale/Central Phoenix/Tempe axis. This year, the honor takes us alllll the way up to Surprise (yes, Surprise), where we fell in love with New York Flavor’s basil mascarpone burger. With its nicely seasoned and well-prepared handmade beef patty between a grilled soft bun from Tempe’s Jonathan Robins Bakery topped with luscious mascarpone, caramelized onions, moist strips of grilled portobello mushrooms, and long, vibrantly flavored ribbons of basil, we were satisfyingly stunned. Sure, there are a lot of other good items on the restaurant’s menu, but it’s the burger we’re thinking about on the long drive home.

For a taste of Pittsburgh by way of the Merchant Square Antique Mall in Chandler, we present the Wild Willy, a glorious gut-buster of a dog courtesy of ex-Pittsburgher Randy Walters. Starting with a quarter-pound, all-beef dog from Nathan’s tucked into a sesame bun, chipped ham (a Steel City staple) sautéed in butter is piled on next, with mounds of fresh-grated cheddar cheese to follow for a marvelous mess of deliciousness you’ll need a fork to eat.

Smoked over pecan wood, Chef Bryan Dooley’s first-rate barbecue definitely is worth the drive from just about any locale in the Valley. You can’t go wrong with any of the meats on the menu, which doesn’t waste time on burgers and other non-essentials — it’s all about the ‘cue at this small and friendly, counter-service eatery dressed up like an Old West-themed outpost. There’s the moist, delicious pulled pork sandwich, topped with Dooley’s unique olive-based cole slaw; a smoky brisket with a perfect bark and tender center; slabs of mouthwatering pork ribs; and if you’re really hungry, a creation called the Big Pig. Starting with the clang-a-lang of the cashier’s cowboy triangle to let everyone in the joint know the beast has been summoned, it features a heaping basket of golden French fries topped with that amazing pulled pork, baked beans, scallions, house-brined jalapeño slices, and sour cream. Forget the fork, this place is finger-lickin’ fabulous.

Owned by three natives of Jamaica, this tiny but tasty Caribbean eatery knows its jerk. With perfectly prepared and tender chicken, there’s a kick from the Scotch bonnet pepper element to be sure, but this jerk’s true genius is in its notes of thyme, cinnamon, cloves, and several other flavorful ingredients. The restaurant’s tiny menu is all good eatin’, but no matter what we try, the jerk chicken is a delicious must-have.

They say there isn’t a Texan in the barbecue business who’s gotten pork ribs right — not so at this South Phoenix hole-in-the-wall. Here, Texas expats Mike Pitt and Doug Dieckmann have brought some of their home state’s flair for barbecue to everyone from casual diners to ‘cue connoisseurs to the Arizona Diamondbacks. Smoked over oak with family-recipe dry rub, the pork ribs are two-handed, thick strips of tenderness eaten like the meat version of corn on the cob. And like any Texas barbecue joint worth its smoked slabs of meat, this one comes complete with goods sold by the half-pound, gleaming white butcher paper used as plates, and old Pepsi crates used as trays. And sauce? Let’s just say it’s an accessory, not an essential, to some of the best barbecue in the Valley.

Longtime Phoenicians know that the very best place for wings back in the day was Long Wong’s on Mill — but Long Wong’s has been a parking lot for more than seven years, so it’s time to get over it and move on. Ever since our favorite spot was turned into a giant waste of space, we’ve been seeking wing solace in the low-lit rooms of Chandler’s Teakwoods. Big, juicy wings are golden-fried and tossed in variety of sauces from your traditional hot to more unique flavors like Thai Cina, Mandarin Orange, and our favorite, the El Heffe, with a touch of cilantro, garlic, and suicide sauce. Wash ’em down with a cold beer, and if you’re really hungry, try the beer-battered onion rings.

Name a Phoenician’s favorite snack, and a fritter found across South Asia probably doesn’t make the list. That is, until you’ve had the pakora from this family-owned Indo-Pak restaurant in Scottsdale. Worthy of a menu spot at any sports bar, this creation features spinach and jalapeños dipped in batter and deep-fried until they’re ready to be served up as a tangled, fried mass of tasty with a capital T. And if the crunchy, spicy flavor isn’t enough, the pakora is served up with a mint-heavy and zesty dippin’ sauce to elevate the overall flavor. Sorry, onion rings, you’ve been replaced.

Cheuvront may be known for its impressive wine selection and epic cheese boards, but back in the kitchen, executive chef Ryan Rivera and team are whipping up savory bowls of al dente noodles coated in tangy cheese sauce. The dish comes in five flavors — traditional, blue cheese, pesto and spinach, chorizo and peppers, and our very favorite, bacon and caramelized onions. The tender noodles are draped in rich cheese and tossed with savory caramelized red onions and crispy pancetta bacon. All five varieties are great, but this combo is the best.

Tempe diners (and the rest of us) should thank their lucky stars that Jeff Kraus, the man behind ++Experience++ and the currently defunct Truckin’ Good Food truck is putting his innovative spin on French cuisine in the form of crepes — those luscious thin pancakes with various toppings or fillings — at this strip-mall eatery on the northwest corner of Elliot and Rural roads. Done differently (and deliciously), Kraus’ stellar sweet and savory crepe creations, made with locally and regionally sourced ingredients, are featured on a small, daily changing menu along with a few sides as well as coffee and tea selections. We especially like the artfully plated sweet crepe with vanilla custard, strawberries, and caramel; and the crepe version of the breakfast burrito packed with egg, bacon, queso, and a delectable avocado salsa. Getting our crepe on never tasted so good.

We’re not going to get into an ethics debate about foie gras, but we will say that we’re happy that it’s not banned in the Valley of the Sun. If the French duck liver treat couldn’t make its way into our cactus-studded desert, then we wouldn’t have culinary gems like the one found at Aaron May’s newest Old Town Scottsdale eatery, The Praying Monk. On the appetizer side of the industrial chic spot’s menu, you’ll find a curious dish that incorporates peanut butter with its usual sidekick jelly and a new friend — foie gras. The trio comes in a small jar with toast points to be used for shoveling the concoction in your mouth. The flavor is like nothing you’ve ever tried before — and it’s surely not for everyone — but whether you’re into trying new things or a lover of fatty duck liver, this is a real treat.

Many a doubting East Coast transplant has been dragged to this cheery little Scottsdale eatery only to become a believer in its real-deal New York bagels. Since 1987 and with roots in its original locations in Chicago (Touhy Ave.) and New York (Jerome Ave.), the restaurant’s family recipes have been the foundation to making bagels the old-fashioned way: boiling the dough before baking it, which means a thick, sturdy crust, a dense, doughy middle, and true bagel bliss. Enjoy the classic version — preferably toasted and with a schmear — or bite into flavors like Asiago, garlic, and jalapeño. And for those who want to chase their bagel down with a bit of booze, there’s the restaurant’s odd addition of a fully stocked bar. Who says bagels don’t know how to party?

Baked fresh every morning in a wood-fired oven (the only means of cooking that this wine bar and restaurant of Italian-inspired fare in Sunnyslope employs), Timo’s bread is golden and crusty and full of flavor. And it can be had in slices; torn from an evenly round and brown loaf and slathered with pesto or sweet apple butter; heartily crunched as foundations for bruschetta, flatbreads, and sandwiches; or used as warm, moist chunks for soaking juices from savored meals that ended too soon. Enjoy this centuries-old symbol of sanctity and nourishment on the flora-filled patio or inside, where the fiery flames from the oven add to the intimacy of a snug but stylish interior, but always with an accompanying glass of wine from a stellar collection.

Bread pudding has become a dessert staple on many of the menus around town — most likely because restaurants have a lot of leftover bread. Even with all the fancy-pants versions laced with marshmallow, bacon, and candied unicorn horns, we’re still smitten with Tarbell’s traditional take on the classic dessert. Tarbell’s takes its house-baked bread and bakes it with a rich egg and cream mixture. Once the dessert is cooked to a soft custard, it’s cut into generous slices and soaked in the restaurant’s signature bourbon sauce. The sweet bread balances out the fragrant booze-filled sauce, making it a perfect specimen of exactly how bread pudding is suppose to be.

Ever had a Nigerian doughnut? Neither had we until we popped into this comfortable west-side restaurant of African eats headed up by Nigerian-born chef Esther Mbaikambey. Called pof-pofs, these fun-to-say fried treats are the size of baseballs with a lightly sweet taste like a dense doughnut hole. Made to order and using simple ingredients — flour, sugar, butter, and nutmeg — Mbaikambey deep fries them into sizeable, delicious dumplings of goodness. Seriously addictive, pof-pofs can be ordered as an appetizer or dessert. Or, as Mbaikambey suggests, taken home and drizzled with honey or chocolate syrup. ‘Nuff said.

What’s better than a giant chocolate chip cookie with a slightly under-cooked center and tons of big chocolate chips? That same cookie with salt crystals the size of small diamonds sprinkled on top. LGO’s massive half-pound cookies are baked in-house using only the best ingredients. The fat cookies are best eaten with a friend or three or in small bites over the course of a week. It’s tempting to eat the whole thing in one sitting because they are that good, but you must resist! Devouring the entire cookie will only lead to regret and a possible chocolate overdose. Plus, the cookie will stay good for almost a week in your pantry, so you’re in no hurry to rush through the thing.

What separates a good cupcake from a great cupcake? It’s the actual cake. Anybody can make a good frosting, but it takes real skill to make a flavorful cake. Our taste buds have fallen head over heels in love with Kreative Kupcakes’ tangy Blue Moon cupcakes. And, yes, that’s Blue Moon, as in the beer. The perfectly moist cake practically explodes with hints of vanilla and orange flavors. The light citrus glaze that coats the top of the cake actually complements the cake instead of masking it like most of the other shops around town. The Blue Moon cupcake may not be as pretty as some of its rivals, but we couldn’t care less. We see this tiny cake for what it has on the inside.

It doesn’t get more old school in Arizona than Sun City. Maybe that’s why Hugh and Pat McGurgan, who owned a bakery in Chester, New York, for over 10 years, opened their shop on the border of Glendale and Sun City in 2000. Since then, folks from all over the state have made the journey to this family-owned tradition for an amazing assortment of pastries and baked goods, from just-made rolls and bread, including rye, Italian, French, and a heavenly pumpernickel, to cakes and pies, seasonal specialties, giant cream puffs, and piles of cookies. Must-tries like the lightly sweet handmade Danishes and the mighty Devil Dog cake — a two-layer chocolate cake with a cream filling and covered in chocolate ganache — make the trip that much sweeter.

We’ll admit we didn’t think much about the difference between ice cream and its Italian cousin, gelato. That is, until we tasted the gelato made by Alberto Della Casa and Letizia de Lucia. Trained abroad by Italy’s champion gelato artisan, the husband and wife pair creates 20 flavors of gelato made fresh daily that perfectly exhibit gelato’s intense flavor profile. Though you can’t go wrong with usual flavors such as stracciatella and hazelnut crunch, we have to recommend more unique offerings like biscotto, Greek yogurt, and tiramisu. Cool Gelato may be a little ways off your well-traveled path, but it’s more than worth the trip.

Ice cream makes everything better and a trip to Churn makes the indulgence even sweeter. Inside, the shop oozes charm that will have your nose pressed up against the glass like a 5-year-old. Classic flavors like peanut butter and butter pecan deliver with decadent and creamy flavor, but it’s Churn’s unique, seasonal offerings that make us worry about our waistline. Really, though, what takes things over the top at Churn are the ice cream vessels. On top of the usual cups and bowls, Churn will build you an ice cream sandwich on homemade cookies or let you enjoy your scoops in a pretzel cone. Endless possibilities abound when you can pick both your cookie and ice cream varieties.

It’s almost a shame that people tend to get so stuffed on the crusty, homemade bread and handmade pastas at Italian Restaurant that they can’t spare a bite or two for dessert. Because if they did, they might get to taste the work of Francesca Bianco, mother of pizza maven Chris and his baker brother Marco. Each week on Thursday, Mama Bianco comes into Italian Restaurant to bake, well, whatever dessert she feels like, from torta di carnarale to Arizona crème pie. She leaves her decadent desserts (like Tuscan lemon cream cake or biscotti di sposa) and their precious recipes for diners to enjoy. And even after the cakes and cookies have been devoured, you can admire Francesca’s beautiful, hand-drawn recipes, which you’ll find taped to the table at the front of the restaurant. Be sure to check the chalkboard at Pane Bianco for dessert, too — we hear they use Mama’s recipes.

Soy? What soy? Nami owner Damon Brasch opened this cool little vegan ice cream, coffee, and pastry shop in a renovated house in downtown Phoenix right next door to the second location of his vegan bistro, Green. With a solid offering of caffeine and sugar treats, vegans and meat-eaters alike can enjoy a decadent affogato (a scoop of organic, soy-based ice cream and chocolate syrup drowned in espresso) paired with any number of outstanding vegan goodies from cupcakes to cookies to daily specials. And for something truly unique, try the Tsoynami, Brasch’s vegan version of the Blizzard, available in more than 20 flavors.

Being gluten-free is no fun. You can’t eat the birthday cake at your friend’s party; you have to pass on big plates of tasty pancakes; even a soft brioche hamburger bun is your enemy — which is why Gluten Free Creations is a gluten-phobe’s version of heaven. This bakery is strictly 100 percent gluten-free and makes cakes, cookies, bagels, burger buns, and anything else you might be missing now that wheat is off your menu. Indulge in a GF burger with a slice of pie or a cupcake at the Scottsdale location or grab a bag of bagels and a couple loaves of fresh cinnamon raisin or herb bread to take home for all your breakfast and sandwich needs.

Adding fresh vegetable and fruit juice to your diet is one of the best things you can do for your health (next to quitting smoking, putting down the whiskey bottle, and jumping on a treadmill). Make the choice to add a little bit of healthy into your life with a trip to this juice-bar-raw-food café, smoothie-makin’, vegan-cupcake-bakin’ eatery in Chandler. (The owners say the restaurant will move to Tempe in the first half of 2013.) The 24 Carrots folks will juice you up a beautiful healthy blend with fresh beets, cucumbers, carrots, ginger, pineapple, strawberries, and much more. Our fave is the antioxidant-filled Blue Pom Bomb with pomegranate, blueberries, grapes, and strawberries. It’s not too sweet, not too tangy, and full of healthy free-radical-killing goodness.

A whiskey drink and some stellar bar bites? Where do we sign up? Celebrity chef Jose Garces’ upscale saloon inside The Saguaro hotel in Old Town Scottsdale is a perfect pairing of hard pours and satisfying tavern fare. Diners can lounge cozy-like in a dim, wood-covered interior on caramel-colored leather couches and under glass jar lights while perusing a small but tight menu of upscale munchies like pillowy cheese puffs, Tater Tots in a dreamy dipping sauce of onion aioli, tiny mason jars containing pickled delights of seasonal vegetables, and blocky eight-ounce burgers. What to pair the eats with? Why, whiskey, of course. With more than 100 varieties to choose from, finding a favorite’s just part of the fun.

One snack, salad, pâté, veggie, sandwich, and dessert are all you’ll find on the daily-changing menu at this small contemporary restaurant in Scottsdale. But before you freeze up with a case of restricted-offering-itis, know that these eats come from noteworthy Valley chef Charleen Badman, who co-owns the place (and FnB) with Pavle Milic. Part of a three-concept endeavor under one roof that includes Bodega Market and AZ Wine Merchants, this comfy casual eatery boasts a small selection of eats that go big on flavor thanks to Badman’s stellar locally focused and seasonal fare. No matter if it’s a wonderfully rustic salad, delectable Jidori chicken sandwich, or a jar of Badman’s dreamy and rich butterscotch pudding – the best thing about this restaurant’s limited menu is that you can eat everything on it and not find a clunker in the bunch.

As pleasant a surprise as any new restaurant in the Valley this year, this casual bistro situated in the quiet Scottsdale Airport hits all the right notes: affordability, comfortable atmosphere, friendly, low-key service, and, most important, really good grub. Chef Brian Ford, who worked for years at South Phoenix’s fine-dining establishment Quiessence before running his own place, the ill-fated Madelyn’s in Anthem, for a couple of years, has returned to the Valley after a three-year stint in Colorado. His small but uniformly excellent breakfast and lunch menu is tasteful and tasty, using seasonal, hand-selected ingredients. Nothing is too flashy (omelets, sandwiches, salads), but all of it is well executed in manageable portion sizes and prices (most items are under $10). We love the crispy, housemade potato chips with blue cheese and scallions, an outstanding frittata with a tangy garlic tomato sauce, a shockingly good BLT with guacamole, and top-flight French toast with bananas. Most of us likely will never have reason to fly in and out of Scottsdale’s tiny municipal airport, but that doesn’t mean you won’t find us there, watching the corporate jets and single-props take off and land as we dine on simple but truly satisfying American classics.

From making its home on the patio and in-house café at a hair salon in Scottsdale to opening up in a remodeled space this April in Central Phoenix, chef Cullen Campbell’s restaurant has stepped it up proper in the real estate department. Now, Campbell’s menu of inventive raw seafood dishes, handmade pasta dishes, signature mozzarellas, and wood-grilled items can be enjoyed in a warm and intimate setting with flickering candles and bay-window nooks. And (bonus) diners in the new space can enjoy their food along with a cocktail or glass of wine from Crudo bar owner, cocktail artist, and sommelier Micah Olson, formerly of Merc Bar. The new hidden-away location, in the back of the Gaslight Square Plaza, feels like a delicious secret — but not really, because we keep telling everyone about it.

After a fire closed down this popular, small-town-feel chow house in East Phoenix in 2010, we had to wait nearly a year and a half before the rebuilt restaurant opened its doors again in April. Thankfully, our favorite all-day breakfast grub is just as tasty as ever. Like heapin’ helpin’s of Southwestern country fried steak smothered in a dreamy spicy pork chili verde, huevos rancheros, and giant biscuits with sausage gravy. Plus, along with the restaurant’s more spacious interior, the menu now includes chicken and waffles — which makes its transformation all the more sugary-sweet.

If you’re looking for dinner and a show — both fit for the tiniest king — look no further than China Magic Noodle House. From the name (magic!) to the menu (a pile of plain noodles for Junior, something hot and spicy for you) to the price (very affordable) to the ambiance (not much — it’s noisy and the furnishings are spare), this is the perfect place for your pint-size foodie. The dishes are delicious; and where else in town can you watch your noodles being made on the spot? The kids will crowd around a tiny window to watch an expert turn a pile of dough into the tastiest noodles they’ve ever slurped. And no one will mind if you do a little slurping (and gawking) yourself. Like we said, magic.

Sure, it was named one of OpenTable.com‘s Most Romantic Restaurants in the United States this year, and in 2011, it got a nod for the same thing by Travel + Leisure magazine, but that recent scuttle isn’t news to us — for years, we’ve known this farmhouse turned eatery, nestled in the historic Farm at South Mountain, is a love fest both in setting and cuisine. In a charming backdrop of pecan trees, organic gardens, and rural tranquility, chef Greg LaPrad embraces the idea of local, seasonal food with a constantly evolving menu — and many of the ingredients are harvested at Maya’s Farm next door. Whether you’re whispering sweet nothings to a new lover between sips of a Peach Old Fashioned or glass of Arizona wine under the stars, or holding hands with your soulmate over a dish of dreamy homemade pasta in front of a crackling fire, this restaurant and wine bar’s got amore written all over it.

Drive up the winding road to the top of Tapatio Cliffs Resort and prepare to be wowed by the 180-degree views from the window-wrapped restaurant and expansive Cliffside patio. Cruise up just before dusk to catch an amazing sunset view or go for a nightcap and get lost staring at the city lights below. The food and service are top-notch — they wouldn’t have been given the AAA Four Star Diamond Award for the past 21 consecutive years if they weren’t serving up some of the best food with the best views in Phoenix. Make sure you try the lobster bisque — it’s one of the best soups in town.

One eyeful of the surroundings of this fine-dining establishment at The Hermosa Inn, the luxury boutique hotel in Paradise Valley known for its rich history and 1930s-era architecture, and it’s a no-brainer as to what may once have inspired the restaurant’s namesake, legendary artist Lon Megargee. Lon’s enchanting, lushly planted patio sits under blue skies by day and flickers with the flames of its adobe fireplace come starry nightfall. And where better than this outdoor desert hideaway to enjoy chef Jeremy Pacheco’s artful American cuisine, a glass of wine, or better yet, a cutting-edge cocktail or two created by famed mixologist Travis Nass. Another Smoked Tea Shandy? Why, of course.

Not news: Al fresco dining in the Valley October through May is sublime; al fresco dining in the Valley June through September is hell. Until now, thanks to this Camelback Corridor restaurant (formerly Houston’s in the Esplanade complex until it moved down the street and changed its name in 2011). Grab a cushy seat on the spacious patio (no misters, thank goodness), a cold libation, and let the cooling begin with air-conditioners built into the tables. Give it a couple of minutes, but you’ll be chilling soon enough. The system uses no CFC refrigerants, adds no moisture to air, and uses 90 percent less energy than standard air conditioners. So how does it work? Beats us, but it certainly makes patio dining a viable option during a season when most of us can’t stand to be outdoors for any more time than is absolutely necessary.

When it’s 116 degrees out, we barely can muster up the strength to eat, let alone find the courage to venture out of our air-conditioned homes to find food. But one mention of Pita Jungle’s Caribbean Salad and we’re out the door in a heartbeat. This super-chill salad is made of big chunks of pineapple, watermelon, strawberries, bananas, grapes, and whatever else may be in season at that moment. The giant mix of fruit is tossed in a light and tangy strawberry vinaigrette and finished off with a generous dusting of shredded coconut. It’s about the only thing we want to eat when the temperatures soar, and it’s big enough to share, so we can bring a chatty friend and work our way out of our summertime funk.

Bob and Robin Trick opened their charming restaurant in 1987. The restored 1920s cottage that houses about a dozen tables is adorable, but the real draw to this Tempe oasis is the brick patio shaded by a thick canopy of mature trees and dotted with pots of overflowing ferns and flowers. If the outdoor dining area doesn’t win your heart, executive chef Kelley Fletcher’s signature dishes and the eatery’s award-winning wine list will. Be sure to try the mussels on a cool fall night under the stars or stop by for a relaxing lunch with an unforgettable Asian barbecue pork tenderloin banh mi.

Normally, when we think “drive-thru,” we’re not thinking healthy, but D’Lish has fixed this by serving healthy sandwiches, salads, wraps, and soups out of their convenient drive-up window. Swing by and grab a speedy breakfast sandwich, one of their insanely popular morning buzz smoothies with peanut butter, chocolate and espresso, the sought-after turkey club with fresh avocado, or a tasty bowl of their homemade baja chicken soup. Be prepared for a little longer wait when ASU’s in session — it’s one of the few spots near campus with healthy eats.

We love the Coronado District’s Tuck Shop. And now, when it comes to tasty a.m. eats, we love its new sister restaurant and next-door neighbor, Astor House, just as much. The little counter-service eatery in a renovated home is just as laid-back and approachably cool as the Tuck, making it perfect for enjoying a tidy selection of sweet and savory breakfast offerings including Biscuits & Grillades (Southern beef gravy over two buttermilk biscuits), Red Flannel Hash (beet, potato, and root vegetables with egg), and Apple Boxty (grated apple and potato pancakes with a healthy dollop of mascarpone). Plus, there’s fresh-squeezed OJ, coffee, café and chicory au lait, and Japanese cold-brewed coffee from a machine described as “the science project-looking thing.” Oh, Astor, you’re adorable.

Lucky for us, the fire that took down the original location of Richardson’s in 2009 spared the kitchen, meaning its secluded spillover lounge, Dick’s Hideaway, could keep on serving up its crazy-good New Mexican fare for breakfast. Breakfast is served every day from 7 a.m. to 4 p.m., and diners can grab one of the few available seats (and get familiar with their neighbors, fast) before selecting from platefuls of exceptional eats like pork chops braised in green chile with eggs, huevos rancheros, homemade green chile meatloaf, or one of several kinds of eggs Benedict (go with the stellar carne adovada version with jalapeño Hollandaise sauce). On the weekends, you’ll find the same menu for brunch at the new Richardson’s and adjacent Rokerij restaurants just up the street. Bonus.

To Michigan transplant Pauline Martinez and husband Carmen, owners and chefs of Perk, the cheerful little eatery in a strip mall off Greenway Parkway, breakfast is serious business. Serving up a satisfying and stick-to-your ribs selection of hearty American breakfast favorites with a twist, the couple also offers daily specials that are just as tempting. Crowd favorites include homemade corned beef country style hash, the French and flavorful Fancy Pants Scramble, and crispy potato pancakes served up with applesauce, sour cream, or a little of both. But best of all are the light and delicately sweet pancakes with a whisper of vanilla. Not needing the slightest smattering of butter or maple syrup, we’ll snuggle up with this stack of griddled goodness any morning.

It’s a glorious morning every morning when your farm-fresh breakfast comes from Maya’s Farm — which should be easy given that the farm sits right next to this pretty al fresco patio in the back of The Farm at South Mountain. It’s not out of the way at all (just a few minutes from downtown Phoenix), and a.m. eaters can help themselves to a cup of self-serve coffee before digging into scrumptious homestyle eats such as stellar seasonal omelets, buttery French toast, locally made sausages, house-baked muffins and pastries, or rustic breakfast chili made with local beef and tepary beans. An abundance of flowers, lush lawns, and shade trees come part and parcel with the farm-to-table fare.

It’s Sunday. Wake up, gas up the jalopy, fire up the ol’ GPS, and get yourself to this strip-mall, French-inspired bistro in Surprise for the one day of the week it serves breakfast. One of the best in the Valley (and not just the West Valley), there’s nothing too fancy here, but everything is prepared perfectly. Eggs Benedict ($12) is just one of the home runs — thanks to the sublime Hollandaise sauce. Four kinds of crepes — including the delectable bacon and tomato and Jack cheese — are brimming with flavor, and eggs Florentine are colorful and fresh-tasting, thanks to wonderfully sautéed spinach. On the sweet side, the Belgian waffles are a sight to behold, served with fresh strawberries, bananas, vanilla whipped cream, and brown-sugar cinnamon syrup. Yowza. Just about everything is served with excellent country potatoes. And did we mention the housemade beignets? Yup, you’re gonna wanna get a plate of those, too.

Sure, restaurateur Joe Johnston’s friendly and always-bustling counter-service restaurant in downtown Gilbert serves up exceptional platefuls of a.m. eats, like a three-egg Sicilian scramble with oven-roasted tomatoes and Italian sausage, decadent slices of griddled bread pudding with espresso syrup, and a unique bacon substitute of grilled, flattened meatballs. But it’s his top-notch biscuits and gravy that we can’t get enough of. Featuring buttery biscuits slathered in creamy gravy with pieces of Schreiner’s country sausage, they just might be the best in town, especially when served up alongside a coffee creation from the restaurant’s E-61 Bar, the sleek java counter named after its vintage ’60s-era Faema espresso machine.

In a downtown jam-packed with beer, frozen yogurt, T-shirt shops, and places to get your nails done for $10, it’s a relief to know a civilized breakfast awaits. Best known for her amazing French macaróns (and quickly gaining notoriety for her croissants) chef/owner Eugenia Theodosopoulos presides over a fabulous morning menu in a lovely, low-key setting. On a nice day, sit outside and pretend you’re in a big city as cars whiz by the University Drive café. Order the organic granola or the brioche French toast. The French eggs are divine, and the Croque Madame (a twist on the classic with Gruyère cheese, tomato, and fried egg) is wonderful, too. The coffee is fresh and strong, and the bakery case is always stocked — so go ahead, grab a macarón to go.

Chef Elizabeth Meinz dishes up hearty, top-notch morning fare at this cheerful neighborhood spot practically hidden away in the Scottsdale Civic Center Plaza. Popular breakfast items include bananas Foster French toast and red flannel hash with corned beef, roasted beets, and potatoes, but flapjack fans should make sure to order up Meinz’s killer jalapeño and pecan pancakes. And if it’s a night of revelry you’re waking up from, there’s not only a list of caffeinated specialties, like an amazing Mexican chocolate latte, there’s also a selection of boozy breakfast cocktails for a little hair-of-the-dog healing.

Every Saturday and Sunday, this little diner (we admit that it looks more like a mobile home than an awesome breakfast eatery) serves up giant plates of homemade biscuits and gravy, huge stacks of pancakes, and massive plates of eggs and ham to the weary, partied-out souls of Tempe. Hide your head in one of their comfy booths or nurse a cup of coffee at the breakfast bar while trying to get back to “normal.” The staff is easy on your bloodshot eyes, and we guarantee the chorizo and eggs will have you back to feeling like a million bucks in no time. Or at least it will help you go back to bed to sleep the rest of your hangover away.

Paola Embry, co-owner of Christopher’s Restaurant & Crush Lounge in Central Phoenix and the CEO of Wrigley Mansion, the Valley landmark just a few blocks away, has rejuvenated this onetime chafing dish cornucopia into a stylish and colorful selection of exquisite eats. Flush with fine cheeses, fresh fruits and produce, jumbo shrimp and crab legs, and house specialties like baby lamb chops and pan roasted salmon, the spread also features an omelet station, an enticing eggs Benedict, a dazzling array of desserts, and unlimited mimosas. And the breathtaking views of the city from the mansion’s hilltop home make this brunch a mouthwatering and memorable affair that’s bound to impress any dining guest.

Thanks to this “contemporary gastro-lounge” headed up by 32-year-old chef Stephen Jones, downtown denizens not only have a stylish spot for lunch, they also (gasp!) have a reason to visit CityScape. Located on the second floor inside the new Hotel Palomar, the city lunch-going set can enjoy familiar and flavorful favorites from a selection of salads, sandwiches, and flatbreads. (Hint: Get the duck confit with zesty pickled kumquats.) Plus, since a lot of the grub is offered in two sizes, sharing the meal (and the tab) with your co-workers just makes good business sense. And that’s a thought you can bask in while looking out to the surrounding high-rises from the sleek dining room, the patio, or with drink in hand at the lively bar. Don’t worry. We won’t tell the boss.