Food & Drink

It seems nearly every restaurant in town has its own beer or wine dinner series and/or chef collaboration — otherwise known as a good excuse for chefs to hang out while working. Still, no one has done it quite as well as Clever Koi. This summer, the restaurant hosted a series of Day Off Dinners, Sunday night events during which chefs from all over town came to strut their stuff in the Clever Koi kitchen. The lineup featured some pretty impressive chefs and mixologists from top restaurants offering their time to the culinary cause. Enthusiastic participants included Michael Babcock of Welcome Diner, Jeff Kraus of Crepe Bar, and Cullen Campbell of Crudo. What's best about the series is that each chef pulled out all the stops, giving the lucky diners who snagged seats at the sold-out events a truly memorable meal.

We had some doubts about the young chef who told us he "just wanted to have fun," and yet every time we eat a meal at The Local, Chris McKinley proves he truly knows his way around the kitchen. The chef's unique style of modern American cuisine pulls influences from around the world. He's won us over with his Pig Ear Pad Thai — an offal-y dish that blends toasted peanuts, bean sprouts, pickled Fresno chiles, and XO sauce to make a crunchy starter that's big on flavor — as well as with excellent handmade pastas, grilled vegetables, and sweet desserts.

The concise menu seems to offer something for everyone, but if it doesn't, there's always the chalkboard of daily specials, which have ranged from a killer bowl of ramen to fried green tomatoes and a lobster roll. The hot new dining spot also benefits from the talents of co-owner/general manager/barman Adam Hargett, who mixes top-notch cocktails using housemade, barrel-aged, and local ingredients.

Phoenix may not set every trend, but thanks to chef Josh Hebert, we have at least one restaurant that's undeniably innovative. At Hebert's sleek Scottsdale dining spot, you can belly up to the chef's counter and have an experience unlike any other. The restaurant offers no set selections. Instead, Hebert and his staff craft tasting menus for diners based on dietary restrictions and personal preferences. It seems like a risky proposition — that is, until you've had your first taste of Hebert's cuisine. The chef navigates the fine line between using impeccable technique to craft sophisticated food and knowing full well when to let his top-quality ingredients speak for themselves. The best way to understand it for yourself is to take a seat at the counter and let him regale you with stories and facts about his craft. It's impossible to not walk away impressed.

Once a week (every Wednesday, to be exact), T. Cook's chef Paul McCabe takes a small number of fortunate diners on an unforgettable culinary journey. The multi-course dinner experience — named #PM31 after the chef and the number of the restaurant's communal chef's table, at which the dinner is likely to take place — features an improvisational menu crafted that day based on available ingredients. It's the best way to get a good sense of McCabe's style of cuisine: thoughtful, well-balanced, and quite exciting. The menu changes from week to week, but you can expect a seemingly endless lineup of picture-perfect dishes artfully plated and featuring top-quality meats, locally sourced produce, and housemade accoutrements. During our dinner, McCabe wowed with a sous vide Spanish octopus with black-eyed peas, a playful take on classic barbecue flavors.

Long before Mexican fusion food was trendy, Michael J. Brown dreamed up the Jamburrito. It's a simple but ingenious creation that offers New Orleans flavor in a novel and easy-to-eat form. The classic chicken Jamburrito features Cajun chicken etouffee, jambalaya rice, smoked Andouille sausage, cheese, and lettuce wrapped in a sturdy tortilla. And though wrapping a favorite Southern dish in a tortilla might not seem like the most innovative idea, it's enough of an alteration to turn an otherwise unwieldy dish into excellent street fare. Since starting the Jamburritos food truck in 2010, Brown has turned his signature dish into a favorite of Phoenix food truck enthusiasts, who can choose from a slew of varieties, including steak, vegetarian, and catfish Cajun burritos. Best of all, Brown has no plans to slowing. These days, he's busy getting a second truck up and running and launching a Jamburritos catering business.

On the national stage, there's really only one chef from Arizona who consistently makes a splash, and that's Kevin Binkley, a three-time James Beard Award semifinalist. Ask just about any foodie in the Valley and they'll tell you that Binkley's flagship restaurant in Cave Creek is the best restaurant in the state, on par with some of the most awarded restaurants in the whole country.

We're still trying to wrap our heads around the reason Binkley hasn't taken home the Beard Foundation's Best Chef Southwest award, but in the meantime, we know that flooding the dining room with food lovers certainly can't hurt. Go and see for yourself how Binkley transforms local and seasonal ingredients into impeccable plates of modern American cuisine.

Readers Choice: Quiessence

Looking for a place to get some work done inconspicuously while still managing to see and be seen by at least three people you know? Then you'll want to head to Lux Central, the hipster-chic coffee shop/restaurant/bar located on Central Avenue north of Indian School Road. If you live in the Valley, then you know this is the best place to come and mingle with a diverse cross section of fellow Phoenicians — everyone from 20-somethings in ironic T-shirts to business-professional yuppies and, of course, a whole horde of artsy types. And if you're visiting, you can bet that your host will take you to Lux to show you that our city is capable of sustaining the kind of cool hangouts you'll so often find elsewhere. Don't worry if you feel the barista is judging you. That's part of the experience.

Whenever we have a visitor from out of town, we drag them, willing or not, to experience chef Chris Bianco's award-winning pizza. After all, what's a visit to Phoenix without tasting one of the city's most famous foods? For many years, that endeavor meant subjecting our guests to hours-long wait times at the original Pizzeria Bianco location at Heritage Square. But smart Phoenix hosts and hostesses know to skip the wait and head to the second location at Town & Country Shopping Mall at 20th Street and Camelback Road. Last year, Bianco split the restaurant into two sections with one half serving rustic Italian fare such as handmade pasta and the other offering his famous pizzas. It may be an offshoot of the flagship location, but that doesn't mean it's short on charm: Look for the artwork painted by the chef's father and handwritten dessert recipes illustrated by his mom.

If the sheer lasting power of this restaurant doesn't qualify it as a true Arizona gem, then we hardly know what else could. But decades of business aside, Rancho Pinot continues to beguile us with its rustic Western décor, which includes cowboy paintings and other Arizona-themed accents. Chef Chrysa Robertson continues to cook gourmet comfort food that pays homage to the seasons and local bounty. You'll find produce sourced from local farms complemented by perfectly grilled quail, lamb chops, and chicken. It's like getting a taste of the entire state of Arizona all on one plate. And the handful of dishes that have been on the menu for years have become classics to Valley diners, including Robertson's ricotta gnocchi appetizer and famous Nonni's Sunday Chicken.

Thick-cut peppered bacon? Check. Perfectly cooked cage-free eggs? Check. Some of the most incredible hash browns you'll ever eat? You bet. So, by our count, Matt's Big Breakfast has all the makings of a perfect breakfast. Yes, even in its bigger space you'll probably have to wait for a table. But just take that time to decide whether you're hungry enough to eat the Hog and Chick and a waffle (because you know you want one). No matter what you do or eat, just be sure you don't skip the hash browns. They're the perfect way to start the day, fried to a crispy crunch on the outside and tasting strongly of butter. Best of all, Matt's never fails to understand the efficiency required of a great breakfast. Once you've ordered, your food arrives promptly so you can inhale it all and get on with your day.

We once read that making too many decisions causes your brain to crave glucose. Though we're not sure about the science behind that supposed fact, we can tell you from firsthand experience that an especially stressful day of work always makes us crave a Carolina's tortilla. This no-frills restaurant has been a Valley institution since 1968, drawing a crowd of customers that ranges from downtown business types to college students from ASU's downtown campus. The tortillas alone are worth braving the un-air-conditioned dining room, particularly when they hold servings of red machaca or green chile. We're also big fans of the Oaxaca Special, which combines cheese, potatoes, beans, and excellent chorizo.

Sitting on the spacious outdoor patio at Bink's Midtown while you look out on the neighborhood brings a sense of community that's rare to find at restaurants in this town. We've spent more than one Sunday morning digging into chef Kevin Binkley's seasonal fare while feeling deeply appreciative of the beautiful surroundings and great company. It's a bonus that the Sunday brunch menu offers something for just about every type of diner. Classic brunchers will appreciate dishes such as the green chile braised pork served in a hot skillet with a cheddar drop biscuit and an egg cooked sunny side up. There's also a selection of cold and hot local produce, with options that include peaches with avocado, crema, sunflower seeds, and lime-tarragon vinaigrette during the summer. And the cinnamon roll — a large, freshly baked treat with butterscotch sauce and cream cheese frosting — is worth the calories.

Normally, we shy away from any situation that requires wearing a plastic bib with a crab on it, but when it comes to dining at Angry Crab Shack in Mesa, it's our pleasure. This popular East Valley restaurant offers bags of seafood by the pound — everything from giant orange and white king crab legs to plump shrimp smothered in a sauce of your choice. No matter what creatures of the sea you choose to enjoy, you'll want them boiled in the restaurant's Trifecta sauce, a finger-licking combination of garlic, lemon pepper, and Cajun seasonings. You'll also be asked to choose a desired level of heat, and when they warn you that the food tends to run spicy, know that they really mean it. If you order correctly, you'll be left with an excess of sauce at the bottom of your bag; we recommend an order of Cajun fries to sop up the rest.

There aren't many places in this town where you'll find people lined up outside in the middle of summer, but that's exactly the sight you'll see five days a week at Little Miss BBQ. Hungry folks looking for a taste of Scott and Bekke Holmes' barbecue endure the heat because there's nothing quite like this place anywhere else. Since opening in March, the restaurant has exploded onto the local BBQ scene, selling out of pounds of brisket and slow-smoked ribs every day the restaurant is open. The brisket boasts a flavorful crust of pepper, salt, cayenne, and garlic and offers the melt-in-your-mouth moistness that can only be the result of 11 long hours in the restaurant's custom-made, wood-fed R & O smoker. And if smoky beef breast isn't your style, there's a full menu of meats that includes housemade sausage, pulled pork, turkey breast, and a remarkably good pastrami.

We'll admit, we were skeptical of the newest restaurant to come from the Mastro family. Would Steak 44 bring over-the-top décor and boring chophouse classics to Arcadia? Fortunately, the answer is no. Despite being an upscale and still relatively pricey restaurant, Steak 44 manages to feel like the type of comfortable neighborhood spot that's been a part of the community for years.

You'll find couples enjoying a casual meal at the bar, while families gather to celebrate special occasions in the dining room. Part of the draw has to be the menu, which includes unexpected options such as soft shell crab in vanilla bean tempura and fried deviled eggs. The steaks also come in smaller and, therefore, more affordable sizes. Try the 12-ounce Delmonico for a dinner that's full on flavor and a bit slimmer on price.

For francophiles. there's nothing not to like about chef Matt Carter's Zinc Bistro. The restaurant hits the nail on the head when it comes to replicating a charming Parisian bistro. The tin ceilings, abundance of light, and spacious patio make you feel as though you're dining in the City of Lights, and the food backs up the vibe.

Start your meal with a cup of Carter's incredible onion soup, which comes with a thick layer of crispy melted cheese. From there, you really can't go wrong with anything on the menu, though a few standouts include the grilled lamb and, believe it or not, the pomme frites. Carter's French fries are just about perfect, fried to a golden brown and then seasoned with marjoram, paprika, and a touch of fleur de sel.

True food love is almost as much about the nostalgia as it is the food itself, and for many Valley residents, eating at Khai Hoan in Tempe is a beloved ritual. Before pho was on every corner, Khai Hoan was serving bowls of the soup for years, being the first spot where many people tried it locally. For that, we love Khai Hoan. The décor is basic, but the food is always spot-on and the service is always friendly. Simple, flavorful spring rolls and huge, steamy bowls of pho — as well as freshly cracked coconuts — transport you to another place. Once you can tear yourself away from the pho, you'll discover delicious, authentic bun cha rice noodle dishes and hu tieu glass noodle soups, but you certainly don't have to stray. We'd understand.

Sure, there are plenty of times when any old Korean barbecue place will do. But when we get a hankering for top-quality banchan and sizzling bowls of bibimbap, there's only one place that truly satisfies. That's Cafe Ga Hyang. Stop in for lunch and you'll find a quiet little West Valley dining spot where your semi-private booth will be festooned with little dishes of spicy kimchee, pickled potatoes, and other starters. Then it will be followed by entrées such as kalbi beef and bubbling bowls of tofu soup.

If you're lucky, charming co-owner Sun Johnson will be your server and double as a guide through the menu if you're unfamiliar with the cuisine. At night, the restaurant gets a more energetic vibe, with karaoke and drinks flowing until 2 a.m. Even better, the kitchen stays open just as late, so you can get get your jap chae fix long after most Valley restaurants have closed up shop.

It seems everyone has their own favorite place in the Valley to order a bowl of pad Thai, but if you seek fresh, flavorful Thai cuisine, then you absolutely have to try Nunthaporn's Thai Cuisine in Mesa. You might think all pad thai is created equal, but once you try Nunthaporn's, you'll know what the dish should be. And don't hestitate to order something different like the ginger and black-fungus-based pad khing, though, because no matter what you order at this modest-looking restaurant, you will not be disappointed. Whatever you order, you can enjoy eating it inside or on the patio as you watch shoppers peruse Mesa's historic downtown promenade off Main Street.

On the exterior, chef Shinji Kurita's James Beard Award-nominated restaurant looks like just another sleek strip mall dining spot in Scottsdale. But take one step inside and you'll immediately know that you're about to experience something special. Everything from the classical music that plays through unseen speakers to the attentive and knowledgeable servers is as sophisticated and expertly selected as the chef's food.

Kurita gives diners few choices once they've sat down to dine — just the number of courses and accompanying drinks. Everything else is left up to the chef, which is good because we'd never be able to choose between dishes like pan-fried whole soft shell crab, buttery sake mushi, or sake-steamed mushrooms. Fortunately, nearly all of Kurita's coursed menus include the chef's signature Tsukuri Six, a stunning selection of small seafood bites. The selection varies by season but usually includes a variation of Kurita's tuna tartar, New Caledonia blue shrimp, and, if you're lucky, a fresh Kumamoto oyster accented with ponzu gélee and unctuous sea urchin.

Drive by this quiet strip mall restaurant in south Tempe and you'd never expect it to be a haven for those seeking expertly executed Cantonese cuisine. As with many great but underappreciated restaurants, this is a family-owned and -operated spot where service is friendly but far from formal. And that's okay, because the real draw is the selection of hard-to-find Chinese entrées, including a rich, comforting platter of deep-fried duck with taro and soy sauce chicken. If you want the good stuff, you'll have to make sure you get your hands on one of the Chinese menus — and don't worry if you're unsure where to start; your server will likely offer plenty of guidance. Once you've explored the actual menu, you'll be ready to graduate to the restaurant's order-ahead offerings which include specialities such as braised whole duck (as in feet, head, and all).

You never know who you'll run into at Great Wall Cuisine on Sunday mornings. We've seen local politicians, chefs, and everyone in between standing outside the unremarkable strip mall restaurant waiting for a table. The inevitably large and diverse Sunday crowd gathers and waits (sometimes for up to an hour) because Great Wall is the best place in metro Phoenix for Chinese brunch. If you've never had dim sum at Great Wall, the experience can be overwhelming. Immediately after you take your seat, cart after cart of delicate shrimp shumai, fried noodles, and gelatinous pigs feet will roll by — all you have to do is grab anything and everything you want to try. The noise, the crowd, and the unique flavors of the Chinese cuisine can be difficult to handle, but once you've mastered the art of dim sum-style dining, you'll be addicted to the restaurant's high quality and diverse spread.

There certainly are larger Indian restaurants in town, as well as a large number that offer a wider array of dishes than this tiny Tempe spot. But that doesn't mean we don't have an irresistible urge to head to Little India at least once every few weeks. It's our favorite place in the Valley to get the made-to-order Indian snacks called chaat. The options range from the familiar — think samosas hot out of the fryer and served with a side of Tamarind chutney — to the more exotic, as in aloo tikki chaat, a plate of potato patties covered in yellow peas, yogurt, tamarind, cilantro, and a slew of other spices. The restaurant is actually located inside an Indian mini mart, so leave time to wander the store's aisles for a few unique grocery items to take home.

When it comes to restaurants, at least, the line between Middle Eastern and Mediterranean gets fuzzy. Luckily, we're here for the food, not to draw lines on a map, because all we know is that Middle Eastern Bakery and Deli in Central Phoenix serves some of the best falafel and dolmades in town. The little market that houses the counter-service restaurant certainly is worth exploring, but what we come back to taste time and time again are dishes such as the bright, fresh tabbouleh, sweet baklava (which comes in three different styles), and tender lamb kebabs. It also helps that the restaurant's staff is always friendly and accommodating and they make even first-time diners feel like longtime fans.

There's nothing fancy about Goldman's — and we wouldn't want it any other way. It feels as though this classic Jewish deli has been in the same spot forever, a place where the chopped liver is creamy, the matzoh balls are fluffy, and the corned beef is spot-on. Put it all on rye with a seltzer and get a hunk of halvah for dessert. Then, if you squint a little (okay, you might need to close your eyes completely), South Scottsdale becomes the Lower East Side of Manhattan, if only till your plate's clean.

Lo-Lo's Chicken and Waffles may have relocated to shiny new digs in the same neighborhood south of downtown Phoenix in 2012, but we can assure you that the much bigger, more contemporary space hasn't had any effect on the restaurant's soul-filled food. It's really no surprise that this restaurant serves such knockout Southern specialties when you consider that owner Larry "Lo-Lo" White is the grandson of Phoenix food legend Elizabeth White of downtown Phoenix's Mrs. White's Golden Rule Cafe.

Larry's restaurant may not be as authentic to the Deep South experience, but that doesn't make the food any less authentic. You can still find any combination of fried chicken and waffles you can dream up, as well as biscuits and gravy, shrimp and grits, fried catfish, and more. You'll definitely want to wash it down with a jar of Lo-Lo's famous Red Kool-Aid Drank.

Serving Valley residents who want a really great brat these past 18 years, Haus Murphy's has gone on to become a local tradition. Who else serves such authentic schnitzel? No one else, that's who. We love the jägerschnitzel, a pile of pork loin that's breaded and sautéed to a golden brown and topped with a mushroom demiglaze. Served with German-fried potatoes and Wirsing, this is the most German meal in town, and one you won't mind driving to historic downtown Glendale return for. Sometimes we start out in the Wunderbar Lounge, a German-style pub with long benches in Murphy's biergarten. There, we tip back a huge beer and groove to the sounds of Haus Murphy's oompah band before heading in for our schnitzel plate. Guten!

Italian-born chef Franco Fazzuoli truly makes you feel like family when you dine at his Scottsdale restaurant. In 2012, the chef returned to the Valley after leaving for a stint in New York and opened the cozy Franco's Italian Caffe. You'll often see Fazzuoli wandering between the tables and bustling in and out the kitchen amid plates of pasta and incredible desserts. One of our favorite dishes is the pasta erbe aromatiche, which combines handmade strozzapreti pasta with a light sauce made of white wine and just a touch of cream. The namesake aromatic herbs are what make the dish so stunning. You'll be able to smell them as soon as the plate arrives at your table.

For Phoenicians who grew up on the west side, having the city's best Italian deli practically in your backyard was a pleasant perk. For everyone else who liked authentic Italian baked goods or needed a nicer ricotta for their Easter pie, it meant driving farther. Because Romanelli's is it, where Italian delis are concerned. Home of Boar's Head brand everything (hot dogs, sauerkraut, ham), several imported Parmesans, and wheels of smoked mozzarellas, Romanelli's doesn't stop at capicola or spinach pies. Its full-service bakery offers cannoli, tiramisu, and sfogiatelle so authentic, you'll think you're in Pisa. The friendly staff also caters events and will be happy to help you determine the difference between hard Romano and harder Romano. When in Phoenix, head to Romanelli's!

Sometimes it's hard to know whether what you're ordering is truly "authentic" unless you've traveled to the source and tasted a dish when it was created. Fortunately, that is not the case when you order a Neapolitan pizza at downtown Phoenix's La Piazza PHX. The restaurant, the second from the man behind downtown Glendale's La Piazza al Forno, is certified by the Verace Pizza Napoletana, an Italian nonprofit organization that protects the culture of true artisan Neapolitan pizzas around the world. The menu of 16 excellent thin-crust pizzas includes the Regina Margherita D.O.C., made with the highest-quality ingredients money can buy. The flash-baked crust, near-perfect with its blackened crust and chewy interior, comes layered with with San Marzano tomatoes D.O.P., mozzarella di bufala, extra virgin olive oil, and fresh basil to create a pizza unlike any you've had before — at least here in the States.

For more than a decade, this Valley favorite — particularly the original location in Arcadia — has been satisfying our cravings for a quick slice. The homey atmosphere and friendly staff and consistently delicious Italian cuisine are great, but we come here because, instead of offering two or three heat-lamped cheese or pepperoni choices, Mamma Mia features a generous sampling of by-the-slice flavors here. Sticking around for a whole pie isn't a bad idea, either, because Mamma Mia offers pizzas topped with eggplant, broccoli, ricotta — all kinds of rare and delicious stuff you won't find at your chain store. Thank you, Frankie and staff, for elevating a slice to a real meal deal!

Sweet, squeaky cheese curds. We fell in love with Arizona Cheese Co. at first bite. Though there aren't many people making cheese in the Phoenix area right now, Arizona Cheese is representing well with its regular and spicy jalapeño-flecked cheese curds, as well as cheddar, Monterey jack, and pepper jack cheeses. You can find the addicting, eat-the-whole-bag-in-one-sitting jalapeño cheese curds at many local grocers and farmers markets including Whole Foods, Sprouts, Tempe Farmers Market, Old Town Farmers Market, and Downtown Phoenix Farmers Market. But be warned: You will probably find it impossible to stop scarfing cheese curds once you start.

From Little Caesar's on up, we can safely say we've tried just about every wing in this town, and our favorite resides at AZ88. The artwork at this Scottsdale mainstay changes often, but the menu has stayed the same for years, and that's just fine with us, particularly if that means we can have our dragon sauce fix. We love Elsa's Chicken, a sandwich topped with the soy/ginger sauce along with pecans and bell pepper. But when we're just in the mood for a nosh, we go for the chicken wings. You can get them hot and spicy or tangy, but we prefer the third option — you guessed it, dragon sauce, the perfect complement to crisp, moist chicken. AZ88 is a little fancy for finger-licking, but we don't care one bit. Just keep those martinis coming so we can wash it all down.

Who thinks of a museum cafe as a destination? Only those of us who have eaten a grilled cheese sandwich at Phoenix Art Museum's Palette, one of the city's nicest downtown lunch spots. Hidden away on the "For the Kids" section of a menu full of entrées with groan-inducing names (like the No Salad for Old Men — argh!), the grilled cheese on white sandwich is a delicious guilty pleasure, offering a trio of melted cheeses — Parmesan, Fontina, and goat — on crisp buttered and browned homemade white bread. Heaven.

If you're from the East Coast, then you know what's up with the name Sabrett. It's New York's most widespread brand of hot dog, one you may have eaten under a street vendor's blue-and-yellow-striped umbrella. It's not exactly the kind of food you'd expect to find in a North Scottsdale strip mall, and yet that's where Hot Dog Stop has set up shop. The bright, family-owned restaurant is one of just a few brick-and-mortar places serving Sabrett, and it's got more than 50 varieties to choose from. We like to go with the classic New Yorker Dog, topped with Sabrett red onion sauce, sauerkraut, and mustard. We guarantee you'll recognize the wiener's signature snap as soon as you bite in.

Visit this new diner just once, and your stomach may begin to growl whenever you near 40th Street ever after. The grass-fed hamburgers at Ingo's Tasty Food, the newest restaurant concept from LGO Hospitality (the folks behind popular Arcadia staples including La Grande Orange grocery, Chelsea's Kitchen, and Grateful Spoon Gelato), are tops.

This gleaming metal-and-brick, single-room cylindrical structure is part burger stand, part theater-in-the-round, with a cool curved counter where diners can watch while Chef Dom Ruggerio and his attractive staff prepare the best burgers in town. Each begins with a thick puck of grass-fed beef, cooked to a pinkish medium rare and seasoned with only salt and pepper. The simple cheddar cheeseburger is moist and chop-house sized, and the Paris Texas Burger, a tangy barbecue sandwich served with smoky-sharp apple barbecue sauce and pancetta, is great, too. The Farmer's Daughter Burger is the real winner, though. A tasty take on the Reuben, with a thick, tightly packed patty of perfectly cooked beef in place of corned beef, housemade Dijon sauce, a slice of Fol Epi cheese, and a pile of wilted sauerkraut under a soft, shiny-crusted poppy seed bun from the LGO Bake Shop. Do you hear growling?

We've been fans of Michael Babcock and Jenn Robinson since before they landed at Welcome Diner. Back in the day, the couple served their über-satisfying Southern fare via food truck under the name Old Dixie's. It's been a good year or so since they settled into the permanent digs, which has allowed them to offer an expanded menu, cocktail program, and special seasonal dishes. This spring, they introduced a handful of new entrées, including the fried green tomato sandwich. It's a simple but memorable dish that features fried green tomatoes, sweet corn ranch, and for a bit of Southwestern twist, a layer of chipotle relish. The buttery toasted sourdough bread between which it all rests is a perfect backdrop for the harmony of sweetness, acidity, and spice.

The joy in a good Caesar is the combination of texture and taste and, for those of us who love all things salty, the pleasure of eating anchovies with cheese. A well-made Caesar involves whole leaves of romaine dressed with oil, garlic, lemon, anchovy paste (or Worcestershire sauce, made from anchovies), and either raw or coddled egg. The best among them are topped with anchovies, homemade croutons, and one or more grated or shaved hard cheeses, and the best example of this special combination can be found at Alexi. Its dressing is both sweet and tangy with lemon and its cold plate piled high with shiny romaine leaves, drizzled with an anchovy-rich dressing, and showered with Parmesan. And, as with any good Caesar, anchovies are a given — so be sure to tell your waiter if you don't want them.

A wise chef once told us that there are as many types of ramen as there are chefs who make the dish. In short, it's a highly personal food and everyone has a favorite style. We're confident in saying the bowl of tonkotsu ramen at Hana Japanese Eatery has to be one of the best anywhere. It's a simple but elegant take on the dish, made with a pork-based broth that's thick, opaque, and full of rich, meaty flavor. The toppings, too, are basic in the best way. You'll get just a couple of slices of fish cake and some housemade char siu along with scallions, memma, and sheets of broth-soaked seaweed. When it comes to the art of doing simple food well, it doesn't get any better than this.

There's escargot and there's escargot, and then there's Petite Maison's escargot with bone marrow and white anchovy, a delectable treat for those of us who like eating snails. Braised in burgundy and seafood broth and dished up with boquerones in butter, garlic, and crème, the slugs are plated alongside tasty wagyu beef bone marrow. The salty anchovies provide a tart zing that offsets the rich marrow perfectly — so perfectly that you'll want to ask for more bread for sopping, because you won't want to miss a drop.

Octopus is having its moment right now. You'll see it popping up on many menus around town, but if you want to try the cephalopod in the best possible conditions, you have to eat it at Virtù. Though Chef Gio Osso's menu changes all the time, you can always find the wood-grilled octopus somewhere on it, and that's because it quickly became his signature dish. The charred chunks of buttery, soft octopus have an addictingly smoky quality balanced by the acidity, spice, and saltiness of whatever other components Osso decides to pair with the meat. The texture of the octopus itself isn't rubbery, as you might expect, rather it's more like a cross between a rare steak and a lightly seared tuna. Fifteen dollars is a small price to pay for perfection.

Sure, Yasu Sushi Bistro is no new kid on the block. This tiny North Phoenix spot has been around for more than five years. And though time has passed and trends have changed, we continue to love what chef-owner Yasu Hashino does behind the restaurant's sushi counter. Yes, the nigiri, sashimi, and maki rolls are all delicious. But what really keeps us coming back are the chef's specials.

Hashino does an excellent job of letting his fresh ingredients shine, whether it be by serving fresh-off-the-boat oysters simply on the half shell or by taking delicate blue crab meat and creating a perfectly spicy handroll made with just the right amount of fresh wasabi. Our favorite bite is almost always the nigiri salmon served Yasu-style or lightly seared with a touch of ponzu and a sprinkle of green onion. We also love that the restaurant truly is a neighborhood spot, where families and couples crowd the cozy dining room just about every night of the week.

No one does crepes like Jeff Kraus. At Crepe Bar, the chef constantly looks for ways to break down the traditional notions about this classic French dish and make it something uniquely his own. It started simply enough with dishes like the Breakfast Burro, a breakfast burrito by way of France, but since has evolved into creations like the elaborate Grand Prix. The deconstructed dish features a coffee crepe made by mixing cold-brewed coffee into the crepe batter, which is then complemented with pieces of maple-glazed pork jowl and crisp pork belly.

Other unexpected ingredients found on the Crepe Bar menu include pimento cheese, candied mustard seeds, and pork chorizo, which Kraus uses to create savory crepes like you've never had before. On the sweet side, there's plenty to enjoy as well. Including the Pick Me Up, which offers a coffee crepe with espresso mascarpone and hazelnut streusel.

They don't call her "the veggie whisperer" for nothing. Chef Charleen Badman really does have the magic touch. In fact, we once took a tomato-hating friend to her restaurant, FnB, and watched in awe as our dining companion devoured a whole roasted beef steak. "I've decided, if Charleen cooks it, I'll eat anything," she declared. And we agree. From tender eggplant and foraged mushrooms to her famous braised leeks, we have faith that Badman can turn even the most hated of vegetables into something remarkable. This year, we discovered that her vegetable thumb doesn't just work in the kitchen. At her home garden, the chef coaxes a stunning array of vegetables and spices out of the ground. We promise, you've never seen such a lush planter box in your life.

For some of us, life is all about the pursuit of three things: innovative vegetarian food, quirky yet cozy design, and well-crafted puns. Fortunately, all of these things can be found at Bragg's Factory Diner. Bragg's is pure Arizona goodness, from the vintage maps, knickknacks, and state postcards that adorn the walls to the subtle Southwestern influence on the food. The diner features unpretentious (but delicious) food that even the carnivores in your crowd will adore. The service is every bit as sunny as the space, and the cafe truly has something for everyone. Gluten-free? Vegan? Not a problem. Our favorite dish is the perfectly punny Nopales Like Home (jackfruit marinated in barbacoa sauce and topped with smoky grilled cactus on a freshly toasted bun) and the Beet on the Brat burger (a creative, beet-based spin on the ever-ambiguous veggie burger). Don't forget dessert — Bragg's vegan pies are made fresh in-house daily.

Damon Brasch is a genius, and if you don't believe us, consider the Taco Bell bean burrito. Both Brasch and the Taco Bell people had the same idea a long time ago: vegan comfort food. For years, Brasch has been frying tofu and potatoes and blending soy "ice cream" and candy into treats that may not make you skinny but do satisfy the requirements of a vegan diet. Yes, yes, you can also get a salad at Green, but why would you when samosas, curry, and a barbecue bacon burger beckon?

If "fast casual" and "gluten-free" are the culinary buzzwords of 2014, then Grabbagreen is the perfect love child of this year's biggest trends. The restaurant offers a menu of all-natural and gluten-free eats in a bright, clean, fast-casual setting. Diners can choose from a menu of juices, salads, smoothies, and grain-based bowls, all of which feature consciously sourced ingredients — think free-range chicken raised without antibiotics and hormones, organic tofu, and locally sourced produce wherever possible. On top of all the good-for-you goodness, the restaurant offers online ordering and makes nutritional information available on the website. See? Eating well doesn't have to be hard.

Even people who aren't concerned about whether their cupcakes contain wheat flour are flocking to this bakery, because Jewel's baked goods are so good. Not over-sugared, like so many dessert items tend to be, Jewel's gluten-free, sugar-free, corn-free, dairy-free, soy-free, vegan, and organic treats are magic on a plate.

Check out Mom Moreno's candied bacon cinnamon roll, a combination of sweet syrup and salty bacon that tastes surprisingly like the real thing. Jewel's scones offer a rare mix of dense cakiness and flaky softness, without being dry or crumbly. And pastry chef Julie Moreno's sticky buns don't taste anything-free: moist, sticky-sweet, dripped with tart icing, they're better than most made with wheat flour. We're not thinking about gluten when we eat Moreno's cheesecake, rich with toasted coconut, mini chocolate chips, and a moist, dark chocolate crust, slathered in a caramel glaze that doesn't obscure a smooth and slightly tart tower of sweet, cheesy filling. Don't leave without a carrot cake cupcake, moist and carroty and smeared with cream cheese frosting.

Normally, we reserve eating cake for special occasions. But the chocolate cake at Barb's Bakery is so good that we regularly bust out a whole one for events as mundane as Sunday night dinner. And that's not the only irresistible sweet we love from Barb's. The case is always full of the bakery's award-winning decorated iced sugar cookies and cupcakes in a diverse array of flavors including carrot, orange, and classic chocolate. Oh, and did we mention that Barb's carries bread made from local micro-bakery Noble Bread? Sure, the Central Phoenix bakery isn't the fanciest of digs, but that's only because they let the top-quality baked goods speak for themselves.

We've said it before and we'll say it again: There is no better English muffin this side of Great Britain — dense and sour, yet still somehow light. La Grande Orange knows how to make the baked good that's become one of its signature staples. Trends come and go (you can now get kombucha on tap or cold brew to go with your buttered bread), but we hope LGO's English muffin never goes out of style.

Baking good bread isn't the kind of thing that can be rushed, and that's something Jason Raducha and Claudio Urciuoli understand. The duo is responsible for Noble Bread, a small-scale bakery that brings Old World techniques to diners. Last year, Urciuoli left his executive chef post at Noca to join forces with Raducha, who had launched a Kickstarter campaign to raise $20,000 for a wood-fired mobile bread oven.

Now, they use the oven to make hundreds of loaves a week, none of which are touched by modern machines. The pair goes the extra mile to source heritage and alternative grains from a traditional hydroelectric-powered miller in Northern California. It's not the easiest route, and the process takes three days from start to finish, but for this duo, it's the only way worth baking.

When Duc and Noelle Liao's Scratch French Café closed, our hearts sank like a poorly made soufflé. Luckily, word of Merci followed shortly after. While the décor may have changed, the location and, more importantly, Liao's pastries remained the same.

With all the finesse you'd expect from legit French pastry, the Liaos create whimsical flavor combinations that blend bitter and sweet, aromatic and floral, and bright and dark elements to keep you guessing. Have a croque madame, escargot, or stuffed crepes to start, but make sure you finish your meal by perusing the pastry case, where you'll find raspberry rose parfait, lemon meringue tartes, three-chocolate mousse, baba rhum, and more. The presentation itself is a pleasure, but the decadent yet delicate execution will leave you feeling like French royalty. Bon appetit!

In the world of baked goods, one thing is certain: Not all cupcakes are created equal. From fancy chains to casual supermarkets, it seems everyone's offering cupcakes. And often you take a bite at your own risk. Not so at Urban Cookies, where award-winning baker Brady Breese offers an eclectic, creative assortment of cupcakes with one thing in common: They are all delicious. Whether you go for classic chocolate topped with a dark ganache or the out-of-the-box Arnold Palmer (lemon cake with tea-infused icing), you can't go wrong. Waffles and doughnuts may be the new flavors on the block, but we hope Urban Cookies never stops making cupcakes.

Since opening late last year, Super Chunk Sweets and Treats has wasted no time winning us — and our sweet tooth — over with its ever-growing selection of handmade candies and desserts. Owner and confectionary mastermind Country Velador brings sophistication to the idea of a classic candy store by offering one-of-a-kind flavors that appeal to the taste buds of grownups and little ones alike. We love the rich, savory flavor of Velador's blue cheese and fig caramels, as well as the botanical aromas of her black licorice chews. For lighter, sweeter options, try the lemon verbena hard candies or a hand-pulled taffy, which come in a rainbow of flavors and colors that change from week to week. On any given visit, you might catch Velador in the middle of breaking up sheets of delicate honeycomb candy or mixing batches of her signature caramel popcorns. And if you're lucky, she might even give you a sneak peek of what she's working on next.

As shaved ice replaces frozen yogurt as the de rigueur cold treat, we are on the hunt for creative ways to eat it. If you can dream it, chances are RaspadoRico can make it. The bright shop stocks a rainbow of fresh fruits, chili powders, sweet condensed milk, and ice cream. There are raspados, or Mexican shaved ice (topped with fresh fruits, of course) and even milkshakes, but the bigger draw is the exotic drinks. Think Diablito, or shaved ice with bright red chili powder and chunks of pineapple. We like topping a typical fruity raspado with a scoop of creamy ice cream.

There aren't many decisions to make when you're dining at The Stand, the Arcadia burger and taco joint. The menu keeps it short and sweet, just a small selection of tacos and a burger you can customize with toppings. The only real choice you're going to have to make is whether or not to add one of the spot's milkshakes to your order — and if you're as weak-willed as us, the answer is almost always, "Yes." The Stand's salted dulce de leche milkshake is a particular favorite. The über-thick treat is rich with caramel flavor and spiked with pieces of salt. Best of all, it comes with a double-wide straw to maximize your slurping experience.

Usually, we're too busy stuffing our faces with ice cream to stop and wonder what's actually in a pint of mint chocolate chip. Fortunately, one chat with Doc Brown of Doc's Artisan Ice Cream changed all that. Brown, a former police officer with a serious love for all things frozen and sweet, started Doc's Artisan Ice Cream with the intention of going big or going home. To Brown, that meant investing the time and money in becoming the state's first small-batch ice creamery, so rather than sourcing his dairy ice cream base from someone else, Brown's able to pasteurize it himself. It gives the ice cream chef total control over every single ingredient that goes into his ice creams, which often also include locally sourced ingredients such as Arizona peaches. The end result is a product that's as transparent as they come. Still don't believe it? Swing by his Tempe space, where he can show you just how the complex machinery works.

You might not expect to find top-quality Italian gelato in Old Town. But that's where artisans Alberto Della Casa and Letizia de Lucia decided to open their one-of-a-kind shop in 2012. The husband-and-wife team were born and raised in Italy and trained with the nation's champion gelato artisan, as recognized by the Italian Academy of Gelato. In short, they're the real deal. At any given time, you can find more than two dozen flavors, ranging from decadent stracciatella to lighter but still original options such as Greek yogurt.

These days, it's easy to find a bakery that specializes in the pastry trend of the week. Cupcakes? Yup. Macarons? You bet. But what about a place with an array of sweet delights ranging from hard-to-find European pastries to handmade chocolates. For that, you'll want Le Napeleon bakery in West Phoenix. It's there that Swiss-born pastry chef Gerald Cretton crafts delicate eclairs, picture-perfect fruit tarts, and light-as-air cream puffs on a day-to-day basis. The bakery doesn't offer much in the way of charm, but that's only because Cretton lets his food do the talking. When you visit, don't miss the bakery's namesake pastry, the Mille-feuille, or Napoleon. It features layers of fluffy pastry cream between two sheets of pastry dough. Cretton also bakes made-to-order cakes with a binder full of past creations to serve as inspiration.

Malls are upping the ante on refreshments these days — there's a Pita Jungle at Scottsdale Fashion Square, and some of the most authentic Mexican street snacks in town are at Arizona Mills. But our favorite mall food takes the cake — or, rather, delivers it. And on fine china. Julia Baker made a name for herself with Sweet Julia on the Cooking Channel, so we stopped by to try a piece or two of her chocolate to discover a full-on sit-down cafe — all chocolate-themed and including a lovely selection of wine! We rested our tired feet and fortified ourselves with chocolate lava cake paired with rich vanilla ice cream and wondered why no one thought to do this sooner.

Metro Phoenix doesn't really have "littles," per se — no Little Italy (unless you count the proliferation of Domino's outlets near ASU), no Chinatown, not even a Little Mexico in a city so close to the border. But if you are looking for Asian food in the Valley, you'd do well to begin at the intersection of Warner and Dobson roads. From Lee Lee's International Supermarket (where you can find everything from Hawaiian to Dutch to Japanese foods and sundries) to Lee's Sandwiches (best bánh mì around), it's all here: handmade noodles at China Magic Noodle House, an amazing selection of boba and other specialty drinks at Boba Tea House, and two spots (Phoenix Palace and C-Fu Gourmet) for Chinese food, including dim sum. Oh, and a gelato shop for dessert — and we're just getting started. We may not have "littles" in Phoenix, but in the case of the big assortment at this intersection, that's okay by us.

First impressions are lasting, and when it comes to impressing your food-loving date, there's no better place to go than The House Brasserie. The restaurant's covered outdoor patio features strings of twinkling lights, while the interior boasts luxe patterned wallpaper and a collection of elegant but weathered mirrors. With all the charm from the surroundings it's impossible not to fall in love — with the food, at least. Chef Matt Carter's menu includes memorable plates with international inspiration such as the seared diver scallops with popcorn purée, bacon XO sauce, and cantaloupe. All the entrées are delicious, but suave daters will order a selection of Carter's small plates and appetizers. There's nothing more romantic than splitting a plate of Berkshire pork belly with kimchee and udon noodles or a dish of Arizona-made ricotta cheese with Sicilian pistachio toast.

There's no place quite like Cafe Monarch in Scottsdale, which is what makes the restaurant so alluring. The candlelit patio with rustic metal chandeliers hanging from the branches of lush greenery and quietly bubbling fountains will have you feeling as if you've stepped into a fairy tale in which Cupid himself arrives at your table with dessert. Inside, the restaurant's dining room offers white table cloths, wood-paneled walls, and charming wall sconces. Plus, the fact that the restaurant serves a preset four-course menu that changes from week to week means you don't have to worry about dining decisions, leaving you free to focus on charming the pants off your date.

Dining with the kids isn't always pretty, and we're not just talking about their behavior. Kid-friendly restaurants tend to make us want to stick forks in our eyes. But now you can ditch Red Robin, Applebee's, and any place with a sneeze guard over the salad bar in favor of St. Francis. Kids under 10 dine free at Aaron Chamberlin's charming reclaimed building, but even if they didn't, we'd be happy to pay for pearl pasta with tomato sauce and mozzarella, wood-fired pizza, or chicken with hummus. Best of all, the service is always friendly. We recall one specific dinner around the holidays, when five particularly rowdy kids ranging from 6 to 12 were treated like little kings and queens while the moms and dads sipped craft cocktails and dined on roasted meats and seasonal vegetables. Those people at St. Francis are saints, indeed.

When it comes to dog-friendly restaurants, O.H.S.O. takes the phrase to a new level. Lots of places will tolerate your four-legged friend, but few (if any) make your pooch feel as welcome as this Arcadia spot, the original O.H.S.O. location. Dog owners and their canines are openly encouraged to dine and drink on the restaurant's spacious back patio, which even features booths equipped with carabiners for your pet's leash. The décor also shows how much this place loves your pet, with framed photos of smiling pups covering much of the outdoor wall space. What's more, every four-legged guest gets a bowl of water and a free dog treat, which are made with spent grain from the brewing process. We particularly love bringing our furry children to hang out during Sunday brunch, when we've seen as many as a dozen dogs of all sizes enjoying the scene.

Jade Bar, the upscale watering hole at the boutique Sanctuary Resort, is an urban paradise in every sense. Just a few steps out of the heart of Paradise Valley and situated just high enough to provide breathtaking views, this bar is a genuine retreat. Best of all, the resort recently redid the entire bar space, installing a removable curved glass wall that ensures imbibers will have great views no matter what time of year. Sitting at this posh spot with a craft cocktail — paired with charred edamame, BBQ oysters, or another item from the creative bar menu — while looking out over the Valley's most exclusive neighborhood is about as lavish as a drinking experience gets.

Aside from the round chef's counter inside this tiny cylindrical restaurant, the entire dining room is al fresco — and even then, it's not all that large. But size doesn't matter when you're sitting on the outdoor tables at this Arcadia restaurant. This newest addition from LGO Hospitality proves that by now, the company has the art of creating cozy spaces with a community vibe down pat. It's impossible not to feel warm and fuzzy when you're digging into an Ingo's burger, made with grass-fed beef while watching families ride up to the restaurant on bikes. And even if you're not there for the excellent burgers, Ingo's delivers salads, wine, beer, and other beverages perfect for enjoying outdoors on a pleasant evening.

Truth be told, you'd probably enjoy a cold hot dog more if you ate it at Onyx Bar. The impressive space, located adjacent to the resort's dining outlet Talavera, boasts some of the best views of Pinnacle Peak and Troon North that you'll find. Luckily, you don't have to eat anything even close to that hot dog while you're there. The resort recently updated the bar, launching a menu of luxurious small bites and a well-tailored selection of wines and cocktails. Nothing seems more decadent than tucking into a seafood platter loaded with an array of crab, prawns, oysters, lobster, and more while taking in breathtaking views of the Sonoran Desert. Chef Mel Mecinas' housemade charcuterie also is worthwhile, including truffle salami and roasted truffle Brie served with marinated olives and seasonal jam.

Whether it's for happy hour, late-night eats, or a casual dinner, Citizen Public House's bar makes a great place to enjoy a meal. We have many fond memories of nights that either started or ended with a drink and a small bite at this Scottsdale spot. Part of the draw is the fact that the four-sided bar is located in the center of the restaurant's dining room. The prime location lets you feel like you're in on all the action without forcing you to mess with fussy white tablecloths and a full-blown dinner. We also love Citizen's friendly bartenders, who make great cocktails and equally great conversation. Plus, the bar is where we usually enjoy Citizen's ever-changing late-night menu, served Thursday through Saturday until 1:30 a.m. There's no better way to end the evening than with a good drink and a bowl of bacon fat heirloom popcorn.

Sometimes, after a night of drinking, the only thing that will cure a hangover is hair of the dog. Hey, we're not judging. We just want you to do it right. With a full menu of New Mexican fare, you're sure to find something full of flavor and with just the right amount of kick to bring you back to life. However, if that doesn't work, you can switch to something a little stronger. The special house Bloody Mary ought to do the trick. The devilishly spicy housemade tomato base is as important as the vodka it's mixed with if you're looking for something to make you feel better. Plus, the beer chaser helps you wash down this miraculous, albeit hellacious, cocktail.

Over at Vintage 95, the name says it all — it's pretty much all about the wine. Sure, the cozy, swanky Chandler lounge serves lunch, dinner, and Sunday brunch, but for the Southeast Valley's wine connoisseurs, this spot is the ideal place to geek out. With a 13-page list of wines sold both by the bottle and by the glass, there's a lot to peruse. Do you go for a bottle of Arizona Stronghold or a glass of Roux Père & Fils' Chardonnay? It might take you a while to mull over the full list, but immersing yourself in the selection of local, domestic, and international wines in red, white, and rosé definitely is an adventure worth exploring.

Downtown Phoenix has come a long way. Just look at Hanny's. This former midcentury department store turned destination for a late-night dinner and drinks keeps the curfew-breaking crowd classy till at least 1 a.m. every night with handcrafted cocktails that cater to the classics, freshly sliced prosciutto charcuterie boards and sandwiches, a resident DJ, subtle art installations, and mirrored dressing rooms renovated into restrooms — in truth, they're better suited for Willy Wonka's Chocolate Factory than drunken night dwellers with poor depth perception. Regardless, insomnia never seemed so enticing.

It's 2:05 a.m. and your feet are starting to ache as you stumble out of the bar. Going home right away just isn't an option, as the idea of getting in a vehicle is making you nauseated. The only logical option is to head to Gus', a 24-hour pizza joint conveniently located smack in the middle of the Old Town bar scene. At any and all hours of the night, you'll find this restaurant packed with well-dressed diners looking for something starchy. Okay, it's not the best pizza you've ever had, but it's not horrible — and it's cheap. One slice is enough to make the room stop spinning.

A good hangover meal needs to be starchy or greasy. That's why we love Snooze, an AM Eatery after a night of boozing. For starch-seekers, there's a selection of pancakes that ranges in flavor from the mildly unexpected sweet potato to truly unique pineapple upside-down cake. Is alcohol still clouding making it hard to decide? No matter, just go for the three-pancake flight. Greasier options include the Sandwich I Am on a fresh pretzel roll or the housemade corned beef hash, both of which will settle your churning stomach. The only downside to this hangover-recovery option is that there's usually a wait. The upside? Free coffee and games to keep you entertained — and awake.

What's not to love about someone who calls out food blogs for being "the endless repetition of one superstar's chef recipe, regurgitated straight from the page of the latest high-priced hardcover cookbook"? Nothing. That's what. And that's exactly why we love Cucumbers and Limes, the food-centric blog of local chef Minerva Rincon. In the past year, she's tackled a variety of topics ranging from David Chang's recipe for pickled mustard seeds (Rincon offered her own version in place of the chef's, of course) to the proper way to eat a Mexican papaya. She even took to the blogosphere to defend the honor of her often-overlooked East Valley neighborhood and to tell us how to infuse mezcal with fruit. Talk about useful knowledge! We love that we never know exactly what we'll find on Rincon's online home, but we know it will delicious, informative, and fun.

Foodies and professional chefs and people who just love to eat have come to rely on Edible Phoenix, a quarterly publication promoting the abundance of good food in the Valley. A printed and online celebration of farmers, food nuts, chefs, and restaurant owners, this colorful culinary mag makes our mouths water. Getting to know the people who grow and cook our food has never been so enjoyable, and getting to peek into their worlds by way of their recipes, frequently published in Edible's pages, is a real plus. News on the best farmers markets, reviews of just-opened diners, and lots of good writing about great food makes us hungry for more Edible Phoenix.

You probably know at least one or two things about Pavle Milic. One could be that he's part of the dynamic duo that runs Scottsdale's FnB. The other is that he is one of the biggest advocates of Arizona-made wine. What you might not know is that he also is co-founder of My AZ Now Radio, where he hosts his podcast, Stay True Radio. The show is a lot about local wine, with guests like Sam Pillsbury, Maynard James Keenan, and Todd Bostock. However, since it began airing in September 2013, Milic also has talked shop with a cicerone, a tattoo artist, a gallery owner, and a chicken farmer. If you want to learn a little more about the local food and beverage scene, Milic's Stay True Radio show is the way to go.

Second Story Liquor Bar owner Tommy Plato says his chic new restaurant aims to tell a story. And he's not kidding. Everything from the servers' Mad Men-inspired duds to the restaurant's website ties into his storytelling theme. That even includes Chef Josh Bracher's cuisine, which is organized into acts on the restaurant's seasonal menu. You'll start your dinner with a selection from the Intro category, before moving along to heartier fare in the Prologue, Plot, and Finale segments of the carte du jour. What's more, each time Bracher switches things up, the new menu constitutes an "episode" of Second Story's show. If the food and drinks weren't so good, we'd have to roll our eyes at how seriously this restaurant takes its dramatic theme.