Food & Drink

Arizona’s first Voodoo Doughnut is finally here. The internet erupted with happy reactions when the Portland, Oregon-based chain known for its over-the-top creations announced that it would finally open a store on Rural Road in Tempe. The store was the first to land in the Grand Canyon State, joining Voodoo’s empire that spans Colorado, Oregon, Texas, Washington and Florida. Favorites on the menu include the sweet-and-sour Grape Ape, Oreo-encrusted Dirt Doughnut and the namesake Voodoo Doll Doughnut, filled with raspberry jelly and stabbed with a pretzel stake. The signature pink boxes have already started popping up around town.

There was a long, collective sigh of dismay when Grand Avenue Pizza Co. closed its arts district outpost for a summer break and didn’t reopen. Ryan Moreno opened SnapBack Pizzeria in its stead, and then a sliver of hope appeared via social media. Grand Avenue Pizza Co.’s post was simple: “Glendale March 2023.” Owner Carson Wheeler made the wait worth it, bringing the pizzeria back — bigger and better than ever. The Glendale location is massive, with ample space indoors and on a sweeping patio that boasts lawn games and picnic tables. The menu is larger, too, now featuring a full bar and additions that pair perfectly with pizza, like chicken wings — the lemon pepper seasoned wings are crispy and offer a bright zing. Even with more to choose from, the foundation Wheeler built with his pizzas remains: hand-tossed, baked to perfection with plenty of gooey cheese and an array of toppings as well as rotating specialty pies.

Each year, chefs and restaurant professionals from around the country gather in Chicago for an event dubbed the Oscars of food. Winning a James Beard Award is one of the top honors a chef or restaurant can receive. And each year, a handful of Arizona chefs are in the mix. This year, however, was different. No Arizona chefs won awards, and none even made it into the final round. We had a great showing in the semifinalist round, with 12 nominations including chefs Silvana Salcido Esparza of Barrio Cafe, Crystal Kass of Valentine and Rene Andrade and Roberto Centeno of Bacanora. But that was the end of the road for every local semifinalist this year, making the 2023 James Beard Awards Arizona’s biggest snub.

Rene Andrade and Roberto Centeno continue to tear it up at their thumping boombox of a restaurant that’s as brash and bratty as it is delicious. You’d think the novelty would wear off eventually — this is Phoenix, after all — but Bacanora remains the hottest table in town, and rightfully so. The cousins’ contemporary Sonoran cuisine arrived as a statement and endures as a mission, humble Mexican roots filtered through the eyes of a pair of talented chefs and forged in the fire of the wood-burning grill in back. Killer agave-based cocktails give way to grilled meats infused with smoke and fire, paired with charred vegetables, tortillas and beans so good they could pull off a one-man show. But the excellence is in the detail: the subtlety of the seasoning in a watermelon salad, the balance of flavors in a bowl of birria, the care taken with something as mundane as a roasted potato. Bacanora may look and feel like a party, but it’s a laboratory in disguise, meticulously extracting every last bit of flavor from its Sonoran roots.

Chef/owner Gio Osso designed his third Scottsdale restaurant to fit comfortably between his original concept — the slightly more formal prix-fixe Virtù Honest Craft — and his casual yet stunning Pizzeria Virtù, a place to share burrata and Neapolitan pizza. Like both of those, Piccolo Virtù delivers Italian dishes with impeccable ingredients and gorgeous but unfussy presentations. But unlike either, it’s fine dining and also a la carte, so guests can share a few plates and a bottle of wine from the impressive Italian-heavy list or settle in for a multicourse meal starting with snazzy cocktails and ending with a whole suckling pig or monster Bistecca alla fiorentina. The menu offers thoughtfully created dishes with some classic components like pasta, pancetta, pecorino cheese and prosciutto, but they don’t hew strictly to the Italian playbook, which makes it more exciting. Branzino crudo might loll in a warm sesame oil broth. Black-noodle carbonara is topped with briny uni. Service excels as well: The employees are knowledgeable when you need it but unobtrusive when you want time to savor and enjoy.

Everything’s coming up Donald Hawk. As Valentine slides into its third anniversary at year’s end, Hawk can now add Esquire’s Best New Restaurants in America to his stack of accolades (even if it took them two years to figure out what we knew long ago). The ambitious breakfast-lunch-dinner concept he runs with Blaise Faber routinely earns national praise, Hawk remains a vocal advocate for improved conditions for restaurant workers, and he still finds time to give back to the community by helping out with Charleen Badman’s Blue Watermelon Project. But perhaps most telling, at a point in his career when many chefs would understandably take their foot off the throttle and coast for a little bit, Hawk continues to push Valentine and its talented team to greater heights, slaying menu favorites to make room for new creations that are even more delicious and inspired than the food that earned him his perch. That kind of commitment to continued growth is a rare thing indeed, and it deserves recognition.

Mark Chacón set out to become a professional violinist. After that, he became a journalist. And as much as we love our fellow writers, we are so thankful he found his true calling with baking. His exacting, precise pastries are a gift, and Phoenix struck the lottery when Chacón chose to call our desert city home. He settled here after traveling the globe to work at the world’s best bakeries and restaurants, including Tartine in San Francisco and Chef Alice Waters’ Chez Panisse. Now, he rolls immaculate croissants and laminates dough for Danishes from a tiny commercial kitchen in the Melrose District. These treats are worthy of any French patisserie, but customers can find his flaky, sweet, satisfying pastries around the Valley at Futuro, Moxie Coffee Co., Pizzeria Bianco and Pane Bianco, Peixoto Coffee Roasters, WeBe Coffee and more. Those in hunt of perfect pastries can also find the Chacónne Pattiserie stall at the Uptown Farmers Market.

Come for the robot, stay for the food. Robot servers are getting more common, but Shiela is special because she was one of the first and became a social media celebrity when she rolled onto the scene. The restaurant bought the robot during the early days of the pandemic to help reduce the spread of COVID-19 and suddenly found Shiela was a TikTok star. Diners would flock to this unassuming Chandler strip mall Indian restaurant to see her deliver savory samosas, delicate dosas, craveworthy curry dishes and more, and the entertainment value cannot be overstated. She can be aggressively good-natured, telling customers when she arrives at the table, “Your meal is ready. Take it away!” But she doesn’t like it when you mess with her, barking testy retorts if you block her way. Some news reports lamented that an army of Shielas and other robots could eventually usurp legions of food industry jobs, but despite cropping up at a few other locations — Kura Sushi and Pronto by Serrano’s, to name a couple — the technology isn’t ubiquitous and the squat, zippy Shiela continues to delight.

Melrose District restaurant Valentine has been one of the Valley’s most buzzed about since it opened in late 2020. The restaurant and its team have landed on lists and racked up notable awards and nominations, including a James Beard nod for Chef Donald Hawk in 2022. For all the pomp surrounding Valentine, the restaurant and its stellar team — led by Blaise Faber and Chad Price — continue to work, refine and experiment, while staying true to their valentine, the ingredients and history of Arizona. The restaurant is equipped to be an all-day affair, and it’s well worth it to indulge in the trifecta of offerings for brunch, dinner and drinks at its slightly hidden Bar 1912, because each offering peels back another layer to the complexity of Arizona cuisine, integrating local and indigenous ingredients. Whether taking out a foodie or just an eater, there’s plenty to love about Valentine.

Some restaurants are a feast for the eyes but not the taste buds. Or, it’s the other way around: delicious food in an unappealing space. Tia Carmen, the newest restaurant at the JW Marriott Phoenix Desert Ridge Resort & Spa, is truly the best of both worlds. The main dining room boasts high ceilings and a stylish neutral palette with wood accents and groups of large overhead lights. A side room continues the neutral tones but with a more intimate feel. Or, guests can dine on the patio overlooking the resort’s main lawn. It’s all a subtly beautiful backdrop for Tia Carmen’s outstanding menu of Latin-influenced fare from Chef Angelo Sosa. Even when we’re focused on a wagyu tomahawk steak with house-aged mole and bone marrow butter, or a tuna crudo with corn coconut broth, smoked chile oil and dill, we still remember to pick our head up and admire our surroundings.

Hiding in plain sight in a West Valley strip mall is the cutest little superhero joint you’ve ever seen. Wally Burger’s name gives no hint of its aesthetic, which is basically “DIY nerd palace.” After ordering at the counter, you can sit down in the dining room and admire your surroundings, which consist of primary-colored walls, life-size figures of Superman, Spider-Man, The Joker, Thor, Iron Man and others; modern versions of classic arcade games such as “Pac-Man” and “Mortal Kombat”; and photos, movie posters and comic book art. The food isn’t the draw here, although the simple menu options like burgers, pastrami sandwiches and cheese fries are tasty and filling. Just leave enough time to get a selfie with Batman before you go.

For us, part of the fun of a night out at the symphony, a basketball game or a play is getting downtown a little early to catch a bite before the main event. Our pick for a quick preshow nosh is The Liars Club, the current resident of the old Downtown Deli space. The decor is quirky, to say the least: a row of presidential portraits mingle with a taxidermied alligator, a Zoltar machine like the one from “Big” and a neon piece depicting three rabbits having sex. But the food is straightforward and geared toward a fast meal — think wings, fries, Detroit-style pizzas, salads and burgers, but done with a bit of panache. The Sweet Lil Lie pizza, topped with pepperoni cups, ricotta, basil, jalapenos and spicy honey is a standout, as are the Liar Fries smothered in cheese, caramelized onions and Liar’s Sauce. The Liars Club also has a full bar and a solid cocktail menu, ensuring that you’ll be full and well-lubricated before continuing your evening.

It’s a fact: Basement establishments are just cooler. We don’t make the rules. We’d make Rough Rider a frequent destination for food and drink even if it wasn’t underneath Roosevelt Row’s “so hot right now” Ten-O-One building. We love the intricately crafted cocktails (they’re known for their boozy tea punches and cobblers made with house-made jams) and the diverse menu, which offers everything from oysters to duck breast to pasta. But it’s all made better with the subterranean location and the inviting decor: Think dim lighting, inviting furniture and a retro masculine vibe (it is named after Teddy Roosevelt, after all). Show up for happy hour for discounts on food and a special cocktail menu.

There are lots of upsides to wood-fired cooking. Food not only picks up the flavors of whatever wood you’re using, but it’s often much more moist and tender. If you’re not exactly keen on figuring out these techniques on your own, you could always head to Pa’La. Pa’La’s offerings at its two locations consist mostly of tapas small bites that draws influences from Japan, the Mediterranean and South America. From that fusion approach, we get a menu that’s constantly evolving, with dishes cooked in alignment with the best-sourced items. Standouts include wild Mexican shrimp with a garlic chile ginger dressing, roasted polenta, wood-fired octopus and Niman ranch bone marrow. Add in some primo wine and cocktail options, and what you get isn’t simply a really great night out. Rather, it’s a celebration of how powerful food can be, and the ways in which one novel choice can unlock something monumental in how we enjoy and contextualize an evening out. You say wood-fired, but we’d also say this is food lovingly and carefully forged for the enjoyment of mind and body alike.

Long before craft cocktails and trendy vegan fare, before Chris Bianco put our pizza scene on the map, before Arizona became a state and even before the Spanish showed up, the land you’re standing on belonged to Native people. So we can’t think of any food that’s more authentically Arizona than that of the Indigenous community. The Fry Bread House was opened in 1992 by Cecilia Miller, a member of the Tohono O’odham Nation. It won a James Beard Award in 2012 in the America’s Classics category, and even after Miller’s death in 2020, it continues to be one of the most beloved restaurants in Phoenix. The menu is simple and hasn’t changed much over the years because it doesn’t need to. Options like red or green chile beef frybread tacos with beans, cheese and lettuce; hominy stew with chumuth (a Native flatbread); and for dessert, a piping hot frybread drizzled with honey have kept customers coming back for 30 years.

Scottsdale hotel restaurant Cala doesn’t feel like it’s in a hotel — or in Scottsdale. The restaurant, decorated with light woods, leathers, linen and greenery, feels like a little piece of the Mediterranean. The food also does its best to transport guests to far-away places and has something for everyone, from simple and familiar to exciting and complex. Try the Lumache a la Vodka, a creamy tomato-based sauce that blankets tender pasta, or the spicy calabrese pizza for a taste of Italy. The Moroccan chicken with Egyptian sesame seed dukkah and the muhammara, a spicy red pepper dip originally from Syria, expand the regional offerings. The flaming saganaki is a showstopper, with a block of fried kasseri cheese found on nearly every table, and the drinks enhance the already luxurious and elegant experience. If not for the party busses filled with bachelorette parties rolling past the patio, you’d hardly remember you’re in Old Town.

What, you were expecting burgers and fries? Please. Fast food can be so much more than the usual preprocessed grease bomb, and with prices at the big chains rapidly ballooning, there’s no longer an excuse not to seek something better. Casa de Falafel is the perfect example of a new breed of fast food restaurant — a local independent offering something fresh, cheap and delicious at a moment’s notice. Ten dollars nets you a cup of lentil soup and a hefty wrap filled with cool vegetables, tahini, hot sauce or mango pickle if you like, and the restaurant’s namesake — beautifully seasoned rings of crispy, hot, steaming falafel. There’s beef and chicken shawarma if the thought of eating vegetarian freaks you out, but here’s betting you won’t miss the meat. This isn’t cheap fast food that’s better than most. It’s great food that happens to be fast and cheap.

Local chef/restaurateur Christopher Collins takes happy hour to new heights 4-6 p.m. daily at his seasonal restaurant. You won’t find ho-hum hummus or flaccid flatbread at The Collins; the “social hour” menu is packed with affordable ($8-14) but upgraded options. A solid selection of wine and cocktails mostly comes in at $10 or under, too, and draft beer is $5. Sample plates include charred shrimp risotto with Parmesan-chive risotto and arugula, shaved prime rib and brie sliders with truffle aioli and spicy tomato jam on Noble brioche, or short rib mac and cheese with Gruyere, Parmigiano-Reggiano sauce and bread crumbs. Even the onion dip made with sweet onions and chives is in a league of its own. And while other places might offer a discount on wings at happy hour, the barbecue chicken sliders with cashew slaw, also on Noble bread, are an upscale alternative. Everything can be enjoyed in a relaxed setting with plenty of natural light, wood accents and pretty blue nailhead-trimmed chairs. But get in early, because the place fills up for these deals.

The extensive and generously portioned happy hour items at this independent Ahwatukee brewery/restaurant let you make a meal out of a huge list of chef-created appetizers for a ridiculously low price. Choose from more than a dozen items for $5.50-$10.50, while bargain booze includes house brews for $4.50 a pint, premium well drinks or wine by the glass for $5 and specialty cocktails for $8. Fill up with grilled seasoned avocado served with sourdough bread and pico de gallo, edamame with spicy Wicked sauce, crispy Brussels sprouts, hearty homemade hummus with tons of pita and veggies, baskets of boneless or cauliflower wings, pizzas and more. It runs 2-6 p.m. weekdays (and all day Wednesday), with a reverse happy hour from 9 p.m. to close Sunday through Thursday. The expansive interior has a double-sided bar that’s half inside, half outside, as well as a dog-friendly patio, making it a great place to watch games while enjoying the fresh air.

Located between Camelback and Indian School roads, the Melrose District is getting increasingly full of trendy eateries. But as the shiny new concepts move in, one spot is staying true to the classics. Joe’s Diner, a bright yellow-painted brick building with green awnings and a tight parking lot, is often the scene of a long line of hungry customers waiting for breakfast. And Joe’s is worth the wait. Order the pancakes, fluffy buttermilk creations made from a batter that rests overnight, creating bubbles that puff to perfection when they hit the griddle. If savory is more your jam, try the biscuits and gravy. The biscuits are another item that makes the most of the wonders of tangy buttermilk. Wash it all down with a coffee, served true diner-style: hot, black and in mugs that are an inch thick.

SugarJam has hands down the best French toast in Phoenix. And the rest of the brunch menu is pretty outstanding as well. Chef and owner Dana Dumas moved her small bakery to bigger digs a few years ago and expanded the menu to fit the space. Her famous pies are still available but so are full brunch plates and cocktails. If you, like us, are hard-pressed to decide between chicken and waffles, shrimp and grits, and that amazing French toast, don’t fret — the French toast comes as a side dish that can be paired with other items. We recommend ordering a side for the table so all of your brunch mates can taste the magic. On the weekend, SugarJam knows how to turn up, so come prepared for a party. If you prefer a quieter setting to enjoy your morning meal, we recommend visiting on a weekday.

With a name that nods to a desert plant, Ocotillo’s nearly 1-acre space connects diners to the outdoors. Sure, you can sit inside the restaruant’s sleek modern dining room and enjoy the hum of the guests and the bustle of the kitchen team as they craft wood-fired global fare. But, there’s something innately calming about Ocotillo’s back patio, which is landscaped with native plants, including a small grove of palo verde trees. When they bloom in the spring, their bright yellow flowers dot the grounds. After dark, strings of Edison bulbs set the mood to this backyard like space that invites you to linger. And you can — head toward the back of the property to Sidecar, Ocotillo’s sister bar that crafts unique cocktails perfect for a nightcap.

A fancy-pants dinner with a panoramic view of the Valley below might be a birthday or anniversary trope, but whether or not you need an excuse to dress to the nines and drop a few hundred per head, Christopher’s at Wrigley Mansion is the place to be these days. Christopher Gross rebuilt the Wrigley Mansion’s flagship restaurant in his name, a sleek and sexy space perched high above the Arizona Biltmore offering a razor-sharp breed of no-compromises fine dining that’s a rarity around these parts. Too many hilltop restaurants phone in the food, banking on the view to fill the reservation book. Not this one. Gross’ contemporary French menu is as showy as it is skillful, a flawless parade of artistry and craft served by a staff that moves with the precision of a SWAT team. But don’t make the mistake of thinking the view gets second billing. The tiny dining room was carefully designed to show it off, and there isn’t a bad seat in the house.

Bar food usually consists of the classics: wings, a pretzel, some version of a hot dog, maybe some pizza. But that is far from the case at The Brickyard Downtown, a swanky cocktail lounge in downtown Chandler. Not many bars have an executive chef, but at The Brickyard, Nick Gibbs commands a kitchen that consistently churns out exceptional bites. The menu is designed for sharing and sampling, so order a few cocktails and see how they pair with a variety of plates. Burrata served with apple mousse and pickled orange has a blend of creamy and citrusy flavors that complement the cocktails, while the lamb chimichangas offer a rich, warming contrast. Pork belly skewers served with honey soy and peanuts bring a savory note to the party, and churros elevated with berries, chocolate and creme Anglaise round out the experience.

Since it first debuted in 2017, the spot formerly known as Restaurant Progress has undergone an evolution. A few years later, its owners opened a wine shop next door called The Montecito. Over time, the two concepts merged, giving the dining room a bit more breathing room and allowing customers the opportunity to walk over to the wine room and select their own bottles off the shelf. Now called Progress, its romantic nature and exceptional food remain. Plan a date night to the Melrose District and impress your partner with a table on the cozy patio. If the evening turns chilly, heaters keep the twinkle-light-strung space nice and warm as you sip wine and watch expert chefs craft dishes in the open kitchen. Almost all of the tables at this small restaurant only seat two, so romance is on the menu.

The steakhouse isn’t a concept; it’s a living artifact. It connects (via prime cuts) our dining past with its exciting present. Trends may come and go, but the steakhouse remains an eternal, experience-based celebration. That pretty much encapsulates why The Stockyards has been so important since it opened its doors back in 1947. Whether you opt for the New York strip, a ribeye, a Delmonico or a pricey chateaubriand for two, The Stockyards will grill your fine cuts of meat with true care and expertise. It’s not about innovation through fancy dishes or novel spins — it’s about leading the way by nailing the classics and doing it perpetually for each new generation of hungry guests. The Stockyards may seem overly indulgent, bordering on needlessly stuffy to some folks, but it’s about inviting diners in for an experience that they can’t find in many other places these days. It’s a place that blurs the line between home and the old-school elegance of eating out, only with more red meat and way less pretentiousness than this dynamic may imply. You come to The Stockyards for something very specific, and it will continue to deliver as long as there are steaks to be cooked and whiskey to be sipped.

Repeat after us: The best steaks in Phoenix aren’t in the steakhouses. If you want a competently prepared piece of cryovac beef that looks pretty and tastes predictably acceptable, go to one of the city’s many Mastro’s clones. If you want to see what somebody who actually knows his way around the animal can do with a steer, go to Persepshen. Chef Jason Dwight buys whole, grass-fed, organic beef carcasses from Arizona purveyors and slowly breaks the animal down over the course of months. (His walk-in is not for the squeamish.) In addition to eliminating waste, this allows Dwight to offer a wide variety of cuts at various ages, including some smoking flat irons and giant Flintstones ribeyes aged a mind-bending 270 days (not a typo), lending them a supple texture, concentrated flavor and a hint of complex, mineral-rich funk. Dwight offers different cuts as he works his way through the animal, and the more popular ones can disappear quickly, so it’s best to call and reserve. He may dress them up or dress them down, but simply presented or fancified with sauces and garnishes, the steak he serves is something special.

In a city dominated by dusty ham-and-egg dives of dubious quality and kitschy faux-retro corporate chains, 40th Street Cafe stands tall as a bastion of quality, no-frills short-order diner fare. This boxy little joint may lack the patina and romance of the Tom Waits aesthetic, but the servers can sass, the kitchen can cook and there’s even a tiny counter crammed into the back of its diminutive strip mall footprint. The food isn’t artful, just pretty damn good — exactly what you expect, right down the middle of the plate. A Taylor Ham breakfast sandwich with an egg your way comes on bread griddled so perfectly it shatters. Pancakes are thick and fluffy with a gentle, sweet scent. The tuna melt doesn’t fuss, filled with tuna salad that’s little more than fish and mayonnaise. And local touches shine, like a “taco omelet” that arrives smothered in tender, flavorful chunks of stewed beef.

Should we care if a restaurant is cool or trendy somehow? Yes, if it’s done in the way Welcome Diner has over the last seven years from its place near 10th and Fillmore streets. Because it’s not just that Welcome has repurposed and reinvigorated the look of the ’50s-style diner for our modern age. Or that it’s taken the same approach to its menu, which includes jackfruit french fries, a burger with peanut butter and garlic aioli, chicken biscuits with house beer mustard and the criminally unsung bourbon salted chocolate pecan pie. Not even that it’s always crowded with the young and cool flocking for chicken melts and PBR tall cans. No, it’s that Welcome does all of this without making a big deal out of it. That truly unassuming approach, and that care for a laid-back but nonetheless tantalizing experience, is why Welcome Diner is undeniably cool across the board. It’s why this diner has helped shape and reflect the city’s culture around the most important things, like community and slamming down endless poutine.

The Larder + the Delta celebrates Southern cuisine, showcasing and evolving well-known dishes like shrimp and grits, Hoppin’ John and blackened catfish. Chef Stephen Jones cooks seasonally, spotlighting Arizona produce and inviting diners to look beyond the classics with playful dishes that bring local ingredients to the fore, like shatteringly crisp chicken skins with oranges, dressed with honey from Twisted Bee Farms. The kitchen is open to the intimate dining room and L-shaped bar — offering a chef’s table-like experience where you can watch them and the bartenders at their craft. The space is always humming but never loud, with a hip-hop playlist in the background as Jones’ team puts on dinner and a show.

The denizens of West Chicago would be lost without a good dog or beef sandwich every now and again, and though Portillo’s is the hulking behemoth that stole the spotlight, Luke’s remains the insider’s spot for the best Chicago-style eats. Cary Del Principe has the pedigree to do this food right. He comes from a family that knows the steam tables and deli slicers of Chicago grub stands, and the institutional knowledge shows. The Vienna dogs have the telltale steam magic, the sausage is fat and juicy with great char, and Italian beef stands that take the time to roast their own rather than using processed, cryovac beef are getting hard to come by in Chicago, to say nothing of Phoenix. Plus, Luke’s offers Chicagoland esoterica like corn roll tamales, pepper and egg sandwiches and a killer Maxwell Street Polish. The soda fountain is even loaded with RC Cola.

Richardson’s has been serving New Mexican cuisine in central Phoenix for 35 years, and it continues to reign supreme, serving massive portions and graciously drenching them with its red and green chiles. A visit to the restaurant almost feels like an occasion, thanks to its moody lighting; comfy, cozy booths; and ever-roaring fireplace that set the tone and feel delightfully old Santa Fe and, in an ever-evolving restaurant scene, old Phoenix. The Santa Fe Trail portion of Richardson’s menu reads like a compilation of greatest hits, including classic New Mexican dishes like chile relleno, carne adovada and enchiladas. If you can’t decide, the New Mexican Platter is a veritable smorgasbord, featuring a cheese relleno, chicken burrito and tamale of the day, along with rice, beans, your choice of chile to top it with and a dinner plate-size tortilla. Bring your appetite — and plans for those inevitable leftovers.

There aren’t very many British pubs in the Valley, but out of the slim pickings, George & Dragon is undeniably the best. Grab a stool by the bar, a high-top table in the main dining room decked out with football flags and scarves or a table in the cozy side room filled with royal memorabilia. Start with a pint, such as a Boddingtons or Smithwick’s on tap, before digging into the menu. Highlights include the bangers and mash; the chicken curry, available as an entree or stuffed into a flaky pasty; and the Sunday roast, available, you guessed it, on Sundays. Mint sauce is available for those who wouldn’t contemplate eating lamb without it. Finish off with a sticky toffee pudding and maybe a game of darts.

The local Irish pub scene has gotten a wee bit smaller in recent years after beloved spots like Rosie McCaffrey’s, O’Connor’s and Rula Bula each went belly up. Thankfully, The Dubliner is still around and remains not only the Valley’s longest-running Irish pub but also its best. How has it survived? It ain’t just the luck o’ the Irish, fella. The northeast Phoenix spot offers all the comforts of an authentic public house — including Emerald Isle-style decor, imports like Smithwick’s and Harp on draft and a wall of whiskeys — plus a full menu of great Irish (Guinness-braised beef, Molly Malone mussels) and not-so Irish (their Reuben sandwich is top-notch) selections. Around the bar are the most colorful regulars you’ll encounter outside of County Cork, and the weekends always feature a mighty craic with sets by the Valley’s best Celtic musicians and bands. It’s been that way since Seamus McCaffrey (the local publican behind the downtown Phoenix pub of the same name) opened The Dubliner in 1984, when it was reportedly the first bar in town with Guinness on tap. Go for an evening and you’ll swear off other local pubs.

A decade ago, this pick would have earned howls of disapproval from the red sauce, white tablecloth and Chianti crowd. But Phoenix seems to have finally figured out that one of the most talented Italian cooks in the nation has been here all along, slinging his uncompromising vision of what Italian food is and should be, waiting for the day when everybody else would finally catch up. Boy, have they, and not a day too soon. Andreoli Italian Grocer is constantly packed lately, and it’s no wonder why. The casual trattoria-style fare served at Giovanni Scorzo’s counter service market may seem humble, but those who know, know. There’s no pizazz or flash here. Just excellent ingredients, simply prepared with a maniacal attention to detail and tradition. Scorzo and his family can do it all, from the fresh-baked breads to the house-cured charcuterie to the perfect pasta and panini to the stunning dessert case. This is Italian food for Italians — simple, soulful and elegant. If you don’t like it, Scorzo will tell you you’re wrong. And he’s probably right.

A whitewashed bungalow with a roomy front porch and exposed brick interior may not immediately bring to mind exquisite French cuisine, but Sottise puts guests in a Gallic frame of mind from the first sip or bite. It would be worth a trip just to enjoy the casually elegant ambiance at this attractive downtown historic home, but the food and drinks are on par with anything you might find at top Parisian cafes, countryside brasseries or while sitting by the Riviera. Its seafood specialties — from jumbo tiger prawns to a knockout salmon rillette — are fresh and delicate, and the classic escargot de Bourgogne in garlic butter sauce could not be more tender or well-executed. Even the deviled eggs are transcendent. Everything on the menu boasts the best-sourced ingredients, from the humble little gems salad to the caviar menu for all you big spenders. The refreshing cocktails and superbly chosen wine list, packed with cherry-picked all-stars from Alsace, Burgundy, Bordeaux and more, round out the experience. Sure, it’s a bit pricey, but think of it this way: It’s like a whirlwind vacation to the best of all things French without the expense of plane tickets and hotels.

Here are our personal rules for dining at Ms. Martha’s Caribbean Kitchen: Check the hours before you go. Make sure you have time to wait. And maybe don’t visit that one week of the month when you’re hanging on till the next paycheck hits. Tucked away in a North Phoenix shopping center, Ms. Martha’s serves mouth-watering Caribbean fare on a limited schedule (three days a week with a fairly early closing time). We love the gently fried and impossibly flaky pates filled with beef, fish or veggies; the deep, rich flavor of the oxtails, which we like to order on a bed of rice and beans; and the pleasantly spicy jerk chicken. Nothing at Ms. Martha’s comes quickly (good food rarely does) or cheaply, but none of that will matter after one bite of a perfectly spiced goat curry.

Ph Thành Restaurant is a Phoenix staple. Located on Camelback Road next to adjoining ice cream and boba tea shop Milk Run, the Vietnamese restaurant has been welcoming customers for more than a decade, and it’s part of a long-standing legacy of family-owned eateries. And at this large restaurant, everyone is family. It’s a gathering place for the Valley and welcomes a cross section of Phoenix residents all there to enjoy bowls of steaming hot pho, sugar cane shrimp or rice congee. We recommend starting with the build-your-own spring rolls. Order one of the bánh hi dishes and a multitude of meats, cold vermicelli noodles, fresh veggies and herbs will arrive at your table. Dip a piece of rice paper into a provided dish of water, and once it softens, fill your spring roll with all your favorite things, roll it up and enjoy. The flavors of rich meats and aromatic herbs are an exciting indication of the rest to come.

Over the past few years, Yotaka and Alex Martin have achieved nothing less than a total reinvention of the standard by which Thai restaurants in Phoenix are measured. With a heartfelt hat tip to Glai Baan for raising the bar and setting the stage, Lom Wong stepped into a city brimming with halfhearted Americanized dishes and challenged Phoenix diners to embrace Thai cuisine on its own terms. That tremendous gamble that has paid off in spades, mostly because the food at Lom Wong is so flipping good that even Americanized Thai fans set in their ways are left agape. Eschewing the big city Bangkok-style of their contemporaries (there’s no pad Thai, get over it), the Martins have focused instead on faithfully re-creating the hyperlocal specialties of rural Thailand, with a particular focus on the Moklen cuisine of southern Thailand and the northern cuisine of Yotaka’s native Chiang Rai. They pound their own curry pastes, squeeze their own coconut milk and cut their own noodles, resulting in a wild display of technicolor flavors unparalleled in this town and — to be frank — in most of the country.

Before the summer of “Gangnam Style,” the rise of BTS and the K-drama invasion, a handful of mom-and-pop Korean restaurants held down the fort, but suddenly we’re awash with a bevy of international Korean chains. Some of them may have a leg up on a specific dish or genre, but as an all-purpose destination for a variety of soulful homestyle food, it’s tough to beat Hodori, the grande dame of the Phoenix Korean scene. Now owned by a former employee, Hodori remains as tasty and comforting as ever. Kimchi or seafood pajeon kick things off with a crisp crust and supple interior. Cold noodles like fiery bibim kuksoo or the ice-flecked broth of mul neung myun feel like they were made for Arizona. The barbecue won’t match that of the better KBBQ joints, but it’s still quite good and the perfect complement to Hodori’s outstanding soups and stews. And mountainous shared platters like the bosam — pork belly wrapped in cabbage with kimchi and doenjang — or a cauldron of budae jungol, with its ramen noodles and thick slices of Spam, make this the perfect place to bring a horde of friends or family.

Yeah, it’s a bit bougie, and some might bristle at the a la carte format and phalanx of tableside grill cooks. But the fact remains that if you’re looking to stuff your gullet with the best Korean-style grilled meats Phoenix has to offer, it’s awfully tough to make a case against Sizzle Korean BBQ. Hyunwook Lee set his sights on elevated fare from the get-go, trucking in top-shelf meats from a Korean butcher in Los Angeles and prepping them with exceptional care. In doing so, he raised the bar and carved out a niche for premium Korean BBQ theretofore unheard of in Phoenix. Cuts of beef and pork with stunning marbling unfurl on the grill in front of you, and while it’s fun to cook your own, most of the tableside cooks will do a better job if you let them. Marinades avoid the common trap of being too cloying, while sauces are potent and sparingly applied, but the truth is that these succulent, sizzling slips of meat are so good on their own, they don’t really need either.

Hana Japanese Eatery is a perennial favorite located just north of the Melrose District. On any given evening, Lori Hashimoto’s restaurant is abuzz with activity: Sushi chefs work with precision, servers hustle around the two-room space, and folks from around the neighborhood wait patiently for to-go orders. The menu gives diners plenty of options of both the sushi and non-sushi variety. The vegetable tempura, chicken katsu and spicy tuna will delight fans of classic Japanese fare, but more adventurous diners will find plenty to explore. We love the perfectly chewy takoyaki, octopus dumplings with Japanese mayo, house-made sauce, pickled ginger, green onions and bonito; and the Hana Pride roll, crafted with six kinds of fish with pickled burdock root, avocado, asparagus and sprouts wrapped in cucumber. Choose one of Hana’s many sake and Japanese beer options and prepare for a feast.

When you walk into Old Town Taste in Tempe, the first thing you notice is the turquoise. It’s not the most traditional color scheme for a Chinese restaurant, but the teal-colored walls accented with murals, teal chairs and teal booths make for a distinctive appearance. But the bright decor will cease to draw the eye once your food appears on the table. Old Town Taste serves Sichuan-style cuisine, and the byword here is “spice.” Chongqing-style chicken, a specialty, comes out delicately fried, accompanied by green beans and polka-dotted with chiles. Fried lamb with cumin is rich and earthy, and Special Flavored Pork Ribs have an incredible barbecue pork flavor as you nibble the meat off the bones. The restaurant also serves more Americanized Chinese dishes, like General Tso’s chicken and kung pao shrimp, but you can find those anywhere. When at Old Town Taste, lean into the more authentic side of the menu.

The unique style of Americanized Cantonese cuisine has seen its share of devotion and derision over the decades, but if you grew up on it, there’s no substitute. Canto-American has recently engendered a new wave of appreciation for its unique cross-cultural charms, the key being that Americanized Chinese food doesn’t have to be greasy to-go counter Cheapinese. Jade Palace is unquestionably Americanized, but it executes the classic takeout fare with skill. Meats are lightly dusted and crisply fried rather than entombed in a thick batter sarcophagus. Sauces are thick and sugary-sweet, but they’re vibrant and flavorful rather than tasting of cornstarch. Juicy potstickers are deftly pan-fried, the sizzling rice soup actually sizzles, and the titanic New York egg roll still looks like a bloated, deep-fried dirigible, but the filling is fresh, the casing is crisp and it boasts the unmistakable, sweet nuttiness of a light smear of peanut butter. It’s not Chinese, exactly, but it’s ours, and it’s delicious.

If there’s one universal truth about Indian cuisine, it’s that you’ll never get everyone to agree on the best. There are too many regions, too many styles, too many inflexible preferences. But if there’s one Indian restaurant that got us the most excited this year, it’s assuredly City of Spice. On the surface, it looks like any other family-run Indian restaurant lining Bell Road, save for the lack of a buffet. But that lack of a buffet is the first clue that City of Spice is different. Brothers Azher and Syed Uddin hail from Hyderabad, and along with Azher’s wife, Bhoomi, the trio have pushed to maintain a level of quality they feel is lacking in most Phoenix Indian restaurants. It started with a refusal to let their food slowly languish in a steam table, an unpopular choice that allowed them to focus on preparing everything to order. And it continues with their commitment to India’s regionality, working to prepare each dish as faithfully as possible rather than presenting hacked versions built on the same base. Their rich flavors and complex blends of spices positively sing, and between the dosas, biryanis, sauces and breads, there isn’t a miss on the menu.

You might know Curry Corner from late-night visits during your college years at ASU, or you may recognize it from a 2013 episode of “Diners, Drive-Ins and Dives.” But however you were introduced to this Tempe destination, the food is enough to bring you back. A blend of Indian and Pakistani recipes make up the menu, along with some student-friendly spins like the tikka masala fries. Our favorite way to sample multiple dishes at once is with a thali, a large, metal tray with individual sections filled with meat or veggie curries, rice and naan. The Arabic thali blends even more flavors and comes with creamy hummus. Dry meats are cooked tandoori style and include a selection of wings and kebabs. Finish the meal with kheer, a type of chilled rice pudding, or a sweet and tangy mango lassi.

We are blessed in metro Phoenix with a deep roster of tried-and-true Middle Eastern restaurants and markets, and yet we always return to Haji Baba. Why, you ask? Familiarity and comfort are factors. Virtually nothing has changed in the 20-plus years that we’ve been going there, from the menu options to the friendly service. But mostly, it’s the food. Haji Baba makes the juiciest, most delicious chicken shawarma we’ve ever had, and the pungent garlic sauce it’s served with is perfection. We frequently make room on the table for starters such as the crispy falafel and the flaky spanikopita. And we always leave time to step over to the market side of the space after our meal, where we add chunks of fresh feta cheese, Arabic coffee and bags of spices to our bill.

If you visited Authentic EthioAfrican a few years ago, we implore you to go back. What started as a simple and sparse takeout counter has since evolved into a full-service, fully decorated sit-down restaurant where a meal is worthy of an evening. The food is designed for sharing and is the most fun split between a group. You can order the sega wot key stewed lamb and the defen meser lentils as single dishes, but the sharing platters are designed for two to four and offer a taste of everything. Giant plates are lined with spongy, tangy injera bread that is then dolloped with hearty spoonfuls of different curries and stews. The result is a color wheel of a plate with bright yellow chickpeas next to a deep, rich beef stew, followed by collard greens, bright pink beets and crisp white house-made cheese. The kicker to the whole experience is the coffee service. When sharing with friends, order the pot of coffee that comes in a traditional clay kettle topped with a smoking ember and is poured steaming hot into small espresso cups.

Oft overlooked as a dining destination due to its baker’s hours and limited seating, Balkan Bakery nonetheless serves up some outstanding food. Bakir Osmic, along with his children Jasenko and Aldijana, fled the Bosnian war of the 1990s and landed in Phoenix, where they opened this cornerstone of the Bosnian expat community. The family prepares a short but robust list of breads and sweets, including Balkan specialties like crescent-shaped kifla and keks torta with its layered biscuits. But the hot savories are the main draw. Aldijana makes cevapi, Bosnian beef sausages, juicy and sizzled and stuffed into bread. Meanwhile, Jasekno deftly rolls up coils of burek, sirnica and zeljanica — flaky, tubular savory pastries stuffed with ground meat, cheese or spinach, respectively, baked up fresh and piping hot throughout the day.

This category nearly became an old-school/new-school battle for the ages in 2023, but Little Pickle’s self-imposed hiatus makes it easy to pick a favorite. Goldman’s lineage runs through Chicago rather than New York, which is why you’ll often find Jerry Reinsdorf sitting out on the sidewalk, chomping a cigar and holding court with a team of White Sox scouts. Jerry knows where to hang. Goldman’s doesn’t have the panache or cachet of a Katz’s or a Langer’s, but it’s a tasty local joint run by friendly folks who make great soups and a fine sandwich. Chicago roots mean the case is packed with kosher dogs, smoked fish and particularly good chopped liver. Most customers come for the corned beef and pastrami, both of which hit the spot, however you choose to dress them. Plus, the matzo balls are floaters, the chicken broth is salty and intense, and a bowl of icy cold beet borscht with a dollop of sour cream is a helluva tonic on a hot summer day.

Nestled in a row of restaurants and shops on Grand Avenue sits a welcoming and friendly eatery. Twinkle lights shine through the windows and light up a mural of our blue planet with a happy cow, chicken and pig. Earth Plant Based Cuisine is an entirely vegan restaurant that serves a Mexican- and Southwest-inspired menu packed with flavor. Start with the Boss Nachos made with fresh veggies and a creamy vegan cheese sauce or elote with vegan mayo, cotija cheese, chile and lime. Entrees include flautas filled with potatoes or vegan chicken and tacos stuffed with soy chorizo or seasoned mushrooms. There are burger, barbecue sandwich, burrito and chimichanga options as well. This restaurant offers something for everyone, as many of the dishes can also be made gluten- or soy-free upon request. Whichever food you settle on, make sure to pair it with a sweet horchata, or our favorite, the coconut honeydew melon refresher.

Almost every city in the Valley has at least one farmers market perfect for shopping and picking up your weekly produce al fresco. But of all the options, Uptown Farmers Market takes the cake, or bread, or breakfast sandwich. The first benefit to this market is its large footprint at NPHX Church and huge amount of parking. There’s plenty of space to unload your kids, dogs and wagon and get yourself situated before entering the sea of white tents. Once you pass beneath the banner into the labyrinth of vendors, grab a coffee and start your stroll. Pick up some fresh bread from Proof or a croissant from Chacónne Patisserie, then fill your tote bag with fresh tomatoes, citrus and kale. If you’re hungry in the moment, head to one of the multiple food trucks serving burritos, dumplings or acai bowls. And in the summertime, you don’t have to worry about the heat, as much of the market conveniently moves inside the church for comfortable shopping.

The Mesa supermarket and housewares store has everything you need for a Korean barbecue and more. The national chain store sells rice cookers ranging from basic models to top-of-the-line appliances and everything in between; portable barbecue grills are also within reach in the same aisle. Then, the diversity of barbecue meats is sold in bundles or individual portions, with pork belly or sirloin cuts ready to marinate with premade sauces imported from Korea, China, the Philippines, Vietnam and other Asian countries. The market also a wide range of seafood, some of which is flown in directly from the Fulton Fish Market, near where H Mart was founded in New York city in 1982. A Korean barbecue is not complete without banchan (side dishes), and banchan — kimchi, stir-fried fish cake, spicy squid and much more — is abundant and sold in to-go containers. Finish off your feast with unique desserts or a fruity, potent bottle of soju.

Mekong Plaza in Mesa contains a group of Asian-inspired and -owned businesses and restaurants. Some of the restaurants are tucked in the spacious food court. Binh Duong Quan and Hu Gourmet sell Vietnamese cuisine, including Vietnamese chicken salad, a host of rice and glass noodle soups, and crispy deep-fried rolls or fresh rice paper rolls to snack on. Heng’s Kitchen has Chinese snacks and dishes, including a smorgasbord of dim sum dumplings and other finger foods, traditional rice dishes and noodle bowls. Wholly Grill has a Filipino vibe with grilled barbecue sticks over rice, lumpia and an array of authentic cuisine made to order. Asian-inspired gift stores and specialty shops surround the food court to entertain you after a hearty, conveniently fast and affordable bite.

If you’re an aspiring or seasoned chef, Lee Lee’s is the place to explore. Embark on a delicious journey worldwide through the different aisles filled with items from every corner of the globe. If you’re looking for authentic curry ingredients for your Thai- or Indian-inspired meal, the chain supermarket covers you with veggies, meats and spices. Are you looking to fry lumpia from the Philippines? You can buy them frozen in various brands or make them from scratch with thin lumpia wrapper packets, ground pork, cabbage and carrots; more than a few sweet chili dipping sauces are also offered here. Though much of the real estate is occupied by Asian food items, Lee Lee’s is still the place to find things like Eastern European meats and dairy products, French potato chips and even regional American foods. Lastly, the supermarkets, with over 200,000 square feet spread within its three stores in Chandler, Peoria and Tucson, sell housewares to cook and present the global delicacies you are about to serve.

Family-owned Princess Pita Mediterranean Restaurant and Market knows what it knows, which is falafel, kababs and various sundries from the Middle East, Greece, India and Persia. The aisles won’t necessarily overwhelm, and you’ll have plenty of time to look at each item and study the ingredients. The market also has cheeses, olives, spices, dates and grape leaves, as well as a full line of halal meats including lamb, goat, beef and chicken. Before or after you take a look at all the grocery items you want to buy to make a meal at home, you can grab a bite to eat at the restaurant, which dishes up beef shawarma, chicken and beef kabobs, koftas, hummus, rice and salad. The bakery counter also has baklava to try on-site or as a take-home dessert.

Walking into Romanelli’s Italian Deli is like gliding into an olfactory orgy. As soon as the smells of freshly baked bread, zesty spices, piquant peppers, tangy cheeses and cured meats hit your nostrils, your mouth starts watering, and your eyes start wandering. Where to start? At the deli counter for a George’s Special sandwich, overflowing with ham, capicola, salami, mortadella, pepperoni and provolone? Or hit the grocery aisles in search of the perfect pasta or extra-virgin olive oil? The family-owned and -operated Romanelli’s has been the site of such dilemmas for almost 50 years. Wherever your senses take you at Romanelli’s, you’ll be glad you went there.

This mini supermarket in a West Valley strip mall is an oasis for anyone looking for a taste of the old country — or countries, to be exact. No other place in the Valley carries such a stunning supply of canned, jarred and boxed delicacies from Poland and Eastern Europe to help with homesickness or to re-create familiar flavors from family dinners back in the Midwest. Whether you crave imported pickles, beets, sauerkraut, chocolate or beer, you’ll find a mind-boggling variety here. The deli counter at the back also deserves a stop for its superior hams, sausages and cheeses, and if you want to speak Polish, you’ll feel right at home — all staffers are fluent. Next to the deli are steam tables proudly boasting an array of ready-to-eat foods, including insanely affordable homemade Polish favorites like pierogies, golabki (stuffed cabbages), pork cutlets and creamy cucumber salad. And yes, they make paczki — those irresistible jelly doughnuts so popular around Fat Tuesday — all year long on Saturdays only, but they sell out fast, so get your dupa there early.

The wide selection of everyday and unusual cuts of quality meats, many of which are locally raised, is remarkable at this small but mighty family-owned shop. Though the owners, Tim and Beth Wilson, no longer supply the pork because their slaughterhouse couldn’t keep up with the demand, they source it from a family-owned farm in Iowa where it’s raised and processed humanely. The ribs, roasts, ham, gourmet sausages and more are so superior that the shop supplies top restaurants including Tratto, Valentine and the Phoenix location of Belly. And it created a special footlong all-beef dog for this year’s Super Bowl Experience at the Phoenix Convention Center. The Wilsons also have an on-site smokehouse and carry grass-fed beef, free-range chicken, wild game (call ahead for the selection) and specialty items such as beef tallow, organs, wagyu beef and homemade dog treats. Though the prices are astonishingly fair, they also sell in bulk for deeper discounts and offer quarter, half and whole cows cut to your specifications by their expert butchers, who can do custom cuts on smaller orders as well.

Nelson’s Meat + Fish just gets better and better over time. Chris Nelson will sell you a slab of salmon, sure, but where else in town are you going to find razor clams, fresh sardines, footlong tiger prawns and live Nantucket Bay scallops in the shell? Nelson’s Instagram account routinely heralds fresh shipments of highly prized specialties, and the shelves are stocked with plenty of sauces, supplements and tinned fish to boot. Meanwhile, the meat locker is no slouch, filled with steaks and chops from local producers plus premium sausages and charcuterie from across the country. And though it isn’t a formal dining establishment, the menu boasts the city’s best lobster roll, a sparkling chilled seafood tower, outstanding creative crudo specials and more, all plated for you to walk over to the taproom next door.

Stoop Kid blew up for a hot minute when it entered the scene back in 2020, as much for its bagels as for its burgers. But while a tsunami of smashburger pop-ups rose and receded, Stoop Kid kept doing its thing over at The Churchill, slinging a couple of basic burgers along with the occasional special. Now that the dust has settled, circling back to Stoop Kid has been a pleasure. The thing about those “basic burgers” is that they’re done awfully well. Flavorful brisket patties are seared to a startling crisp, layered and tucked into a pillowy brioche bun that’s substantial without being too bready. A slab of quality cheese, deeply caramelized onions, some thick pickle chips and a swipe of bright house sauce are a tried-and-true formula, but here they’re a sterling take on the total package, juicy and dripping and messy in all the best ways. Bonus: The house-made potato chips kick ass.

There’s no shortage of excellent places to find bread baked fresh locally. Noble has been at it for over a decade, and while you can sample their breads at farmers markets and restaurants around the Valley, Noble Eatery showcases how that bread serves as an excellent foundation for a sandwich. The wood-fired deli and bakery is only open for lunch on weekdays, but you’ll understand the midday rush once you sink your teeth into a soft pide (a Turkish bread) stuffed with tuna, beans, potatoes and farro and punched up with a Cabernet vinegar. The menu of sandwiches is small but hits all the right notes, ranging from turkey to an Italian, with breads that can withstand whatever is piled atop them. Be sure not to miss the rotating chef’s specials, which have included Cubanos, meatball subs and roast beef.

We often think of the humble hot dog as a utilitarian food, only to be considered when faced with one at a sporting event or Fourth of July barbecue. But that’s not the case at Der Wurst inside uptown Phoenix’s Linger Longer Lounge. There, hot dogs are the star of the menu. They start with goods from local purveyor Schreiner’s Fine Sausages, and from there, the sky’s the limit. Favorites include the Blow-Me, topped with tomatoes, pickles, onions, sport peppers, mustard and celery salt; and the Dirty Sanchez, a gut-busting choice topped with spicy beef chorizo, melted cheddar cheese and jalapenos. (Did we mention that many of the menu items have NSFW names?) If you’ve happened to bring a vegetarian or hot-dog hater on your wiener quest, they’ve got options, too: The schnitzel chicken fingers are a popular choice and the Strap-On is a chipotle vegetarian sausage dog that comes with tomatoes, avocado mayo and cotija cheese.

With all due respect to the tremendous strides our local businesses have made in precision-crafted frozen spud technology, there’s something about a fresh-cut potato chucked in lard that can’t be replicated on a greasy, gut level. Dazzo’s is a solid joint for hot dogs and burgers, but the real star here is the french fries — thick-cut with the skins on, fried to a deep golden color, just a little creamy on the inside while the craggy and erratically cut edges take on a shattering crisp. They’re served blistering hot with way too much salt (i.e., just the right amount), and you will neither get nor should you desire anything more than perhaps a dab of ketchup. Mostly? They actually taste like potatoes. Which is as it should be.

The battle for wing supremacy is fierce, and personal taste may rule the day, but for our money, no establishment consistently sticks the landing quite like Valley Wings. Take “boneless wings” out of the equation. (The category is Best Chicken Wings, not Best Chicken Nuggets.) Valley Wings’ superlative traditional wings deftly walk the line between juicy and crisp, fried enough to give their lightly dusted surface a lively, sizzling crackle, but not so much that the tender meat within dries out and turns into chicken jerky. There’s Buffalo-style for the purists and a cavalcade of flavors — both wet and dry — for those who like a little variety. Most are solid choices, and they’ll sauce heavy or light, per your preference. And while the ranch and blue cheese aren’t top-notch, they’re better than most, and good enough not to get in the way of the beautiful meat.

Folks tend to be territorial about their favorite pupusa joints, but if there’s one Salvadoran restaurant capable of winning over converts, it’s Seydi’s. The menu at this North Phoenix mainstay looks the same as the rest — pick a pile of pupusas stuffed with cheese-laced fillings like chicken, chicharron, calabaza and the like. But these pupusas are charmingly quirky, erratically shaped in contrast to the others’ clinically perfect discs, lending them a pleasant, rustic texture. The dough is unusually light and tender, griddled to a robust golden color, deeply flavorful and scalding hot on your fingertips. The cheese oozes and pulls, and a little always escapes during cooking, adding crispy griddled cheese bits to the edge. And they’re paired with a bright and zippy curtido that needs just a little squirt of house salsa to contrast the earthy fillings within.

Little Miss BBQ is the strongest argument that Best of Phoenix should start retiring jersey numbers. This is a much tougher call than it was when Scott and Bekke Holmes opened the OG location on University in 2014. But the fact remains that nobody does as much as well and as consistently as Little Miss BBQ. The Texas-style fatty brisket with its slippery, oozing layers of smoky fat still reigns supreme, but both varieties of sausage are top-notch, specials like the beef rib and the pastrami are heart-stoppers (literally, if you aren’t careful), and even the second- and third-string meats are better than most joints around town. Plus, just when you think everybody else is starting to catch up, Scott starts playing around with Mexi-Q and threatening to leave everybody in the dust all over again. His smoked green chile burrito with barbecue meat and ranch beans smothered with green mole is not only some of the best barbecue in town, it’s also one of the best burritos in town. Some people make it look easy.

Smoked turkey may not be at the top of everyone’s list when visiting a Texas-style barbecue restaurant, but at Eric’s Family Barbecue, the supple meat is a reason on its own for a trip to Avondale. The talented barbecue masters inject the turkey with sweet tea while it’s cooking, keeping it moist and soft awhile it is steamed by the tea. A crust of salt, pepper and garlic forms on the outside, providing a savory contrast to the slight sweetness. The turkey is smoked and then wrapped in foil to bathe in au jus. Enjoy it on a sandwich with pickles, onions and mustard sauce or by weight on barbecue platters best paired with creamy baked macaroni and cheese, pinto beans stewed with barbecued meats and tangy coleslaw.

Chris Bianco and his pizzeria are synonymous with wood-fired pie-fection. Indeed, even as the list of well-made pizzas available around the Valley and the state grows, Pizzeria Bianco continues to stand out because of its dogged commitment to craftsmanship and by letting simple, high-quality local ingredients shine. Several things have happened over the past year that have put Bianco and the pizzeria on the radar of out-of-state foodies and pizza fiends. First, Bianco was recognized by the James Beard Foundation as Outstanding Restaurateur for 2022, applauding the culinary trio of Bianco joints — the pizzeria and sister restaurants Tratto and Pane Bianco. Bianco then stretched his legs, taking the pizzeria and deli to Los Angeles. That was followed up with a feature in Netflix’s “Chef’s Table: Pizza,” which showcased not only Pizzeria Bianco’s rise to culinary fame but also Bianco’s near-obsession with how every element, from the grain that becomes the flour used in the dough to the amount of time in the oven, affects the final product. All this added focus solidifies what so many in the Valley already know: The best pizza comes from Pizzeria Bianco.

With no shortage of Chicago transplants, the Valley has a strong deep-dish pizza game. Vero, however, is head and shoulders above the rest thanks to its consistently authentic hearty crust and some of the best-tasting toppings of any place selling Windy City-style pies. Ingredients like spinach, Roma tomatoes and basil are always fresh and full of life. The meatballs, marinated chicken and Italian beef — which you can dress up with hot giardiniera if you really miss a taste of home — blow away the common ham and pepperoni. And ricotta, Pecorino Romano and Asiago cheeses add a gourmet touch. Even better, you can choose from predesigned pizzas that are named after Chicago places and landmarks, like the Lake Shore Drive, Wrigley Field, Lincoln Park or our favorite, the Water Tower Place with fresh garlic, sauteed spinach and mushrooms topped with Asiago cheese. Fun fact: Vero used to be Buddyz but rebranded in 2021 and is no longer confused with Buddy’s Pizza, the original Detroit-style pizza with a completely different composition.

In between the car payment expense of the $250 omakase and the all-you-can-eat chumbuckets, there’s a band of neighborhood sushi joints that targets the intersection of quality and affordability. In Phoenix, the former is harder to come by than the latter. But Sushi Nakano is not only among the best sushi joints in town, it’s also the undisputed champion of sushi bang for your buck. For just a few dollars more than the average sushi joint, Leo Nakano offers a short menu of simple nigiri and rolls that are a quantum leap beyond his contemporaries. The texture of Nakano’s rice is sublime, perfectly seasoned with the requisite balance of sour, salty and sweet. His fish is carefully sourced and expertly prepared, and his rolls — though tipping a cap to popular Americanized sushi standards — are lighter and more restrained than the usual schlocky mayo maki. Specials are always sharp, and if you really want to do a blowout meal, his omakase is an object lesson in preparing sushi creatively while still honoring its integrity.

We’re always proud when a local restaurant goes national. And in the case of poke joint Koibito Poke, it’s certainly well-deserved. Koibito offers a number of signature bowls; the salmon bowl (salmon, house sauce, cucumber, edamame, green onion, ginger, crab mix and sesame seeds) is a popular option, and there’s a keto bowl (cauliflower rice, ahi tuna, salmon, sriracha aioli, cucumber, green onion, Brussels sprouts, kale and sesame seeds) if you’re watching your carbs. But we prefer to design our own bowl of raw fish, and it’s inevitably heavy on Koibito’s Hawaiian tuna. The marinade, with notes of soy and ginger, gives the fish a rich flavor and a silky texture. We’re happy to share the greatness that is Koibito Poke with three other states and counting.

There’s really no argument when it comes to naming the best ramen in the Valley. Origami Ramen Bar takes the title by a landslide. The restaurant’s owner and chef, Yusuke Kuroda, grew up in Osaka, Japan, and worked at Nobu’s Beverly Hills restaurant. In 2020, he traded the glamour of Los Angeles for Phoenix where he brought his talents to his own restaurant on Ray Road. There, he makes excellent tempura rice bowls, dumplings and chicken katsu. But the star is the ramen, which comes with original, miso, spicy or unique black broth. Our favorite is the Black Soy bowl, made with a mix of chicken and pork broth topped with chicken chashu and black garlic oil, which gives it a super savory flavor. Sweet corn kernels offer a bright contrast, creating a sweet and salty bite. Two varieties of noodles are available. The bouncy, curly noodles have great chew, while the thin noodles are smooth and perfect for slurping. Stop in on a cool afternoon for a steaming hot bowl of the best ramen in town.

Dim sum translates to “touch the heart,” and we know we always leave filled with love (and food) after a visit to Phoenix Palace. The Chandler eatery serves dim sum daily along with a full menu of Cantonese entrees. Here’s how it works: One of many servers offers drinks and leaves an order form with Cantonese characters with matching translations on the table. The dim sum carts follow; a server removes the lid from each container to expose the contents and briefly describes each food. The less-expensive options include barbecue pork buns, shui mai and scallop dumplings. Then there are slightly more expensive items, such as roast duck, steamed chicken feet coated in a tangy sauce and beef tripe, a meaty yet gelatinous dish with a hint of ginger. Whatever you choose, it’ll be a meal to remember.

There are increasingly more restaurant options at Mekong Plaza in Mesa, but Happy Baos continues to sell the best dumplings in town. Find the restaurant inside the plaza, close to but not inside the food court. The small eatery features pictures decorating the walls to help customers decide on their order. We’re partial to the signature dumplings, thick, doughy handmade specimens that have a satisfying bite and oh-so-good chew. Inside, they’re filled with pork and shrimp, pork and cabbage, or chicken and cabbage. If you can’t choose, the 20-piece dumpling combo has a little something for everyone. Along with these shui jiao dumplings, Happy Baos also serves bao buns, xiao long bao soup dumplings, noodle soups and rice dishes.

The irony of Urbanh Café’s location merely adds to its charm. Across the street, you’ll find the spindly, stingy sandwiches of California banh mi titan Lee’s Sandwiches. But just a punt return touchdown away, on the other side of Warner Road, this tiny storefront shop — mostly carryout, with just a couple of tables — slings some of the best banh mi in town. There’s nothing fancy here, just good eats, including the usual suspects like Vietnamese charcuterie, grilled pork and chicken, sausage or fried eggs, all slipped into crackling French baguettes with a smear of pâté, a dash of Maggi and pickled vegetables with cilantro and jalapeño. The difference is in quality ingredients, careful assembly and a bread-to-filling ratio that doesn’t feel like a bait and switch.

A tiny strip mall restaurant that only serves takeout, Kabob Grill N Go has gained national attention thanks entirely to its exceptional food. One taste and the flavors stick in your head, leaving you with an instant craving for more. Tony and Hasmik Chilingaryan opened the restaurant in May 2020 and since then have earned rave reviews from The Arizona Republic, The New York Times, Yelp and yours truly. At the front counter, the available meats are on display in a refrigerated case. Seasoned beef koobideh, barg, chicken thighs and pork ribs are skewered on dangerous-looking swords, waiting for their turn in the fire. Tony mans the grill, which often fills the space with mesquite smoke, adding an element of Arizona to the otherwise Armenian flavors. Since receiving so much acclaim, the small restaurant often sells out far before closing time. So make sure to call ahead and place an order to secure the takeout you’ve been dreaming of.

Pan au raisin. Ham and Gruyere croissants. Fresh-baked baguettes. JL Patisserie is a carb-lover’s dream. This French bakery is helmed by skillful chef and patisserie expert Jenna Leurquin, and her attention to detail carries through everything on the menu. And we’re not the only ones who love this bakery. It was a semifinalist in the 2023 James Beard Awards, competing against bakeries from all over the country. For those who want to learn for themselves how to create the buttery layers of croissants, the perfect domed shells for macarons or the technique to pipe eclairs, the bakery also hosts cooking classes at its original Scottsdale location. Otherwise, leave it to the pros and stop in for a pastry and a latte to brighten your morning.

Custard trifles, mini banoffee pies, Bakewell tarts, millionaire’s shortbread slices and sausage rolls are tasty treats for Americans to try. For Brits, they are an essential taste of home. Walking into The Great Gadsby Bakery in Gilbert is like a sigh of relief for those homesick for the flavors of the U.K. And the bakery isn’t just serving standard versions of these hard-to-find treats. The baked goods made here are exceptional. The sausage roll has a golden, flaky, buttery pastry that envelops a rich meat filling. The caramel used in many items is cooked to the perfect point of gooey, salty toffee-flavored goodness. And the tarts are made with precision more frequently found in French patisseries. The bakery can sell out early, so we recommend getting there before lunch and ordering a box of pastries to go and a hot sausage roll to eat on the way home.

For a bread lover, Proof Bread is sourdough heaven. The current rendition of the bakery launched in 2017 when married couple Jon Przybyl and Amanda Abou-Eid bought the popular artisan brand from Jared Allen and shifted operations to their own garage in Mesa. Devotees so love their crusty, chewy sourdough creations that they flocked to contribute thousands to an online fundraising campaign that helped Proof move into a Mesa storefront in 2021. In July, the company opened a second location, this one in Phoenix’s so-called Sheaborhood. Their sandwich loaf is without the puff and holes you find in typical sourdough loaves, with the butter and brown sugar used to help it rise giving it that special Proof taste. Don’t fret — there are traditional sourdough loaves, too, sitting on shelves alongside a multigrain version, baguettes, muffins and buns. Nearly everything in the place has a sourdough base, even the pizza and sweet treats. Even with the storefronts, Proof stays true to its roots and still offers its baked goods at several farmers markets around the Valley.

To be sure, bagels — the traditional ones with a crusty shell and chewy inside — are the star at Bagelfeld’s. But the quirky business and its owner, Brooklyn-born chef Charles Blonkenfeld, add to the experience. Blonkenfeld started boiling and baking bagels during the pandemic and gained exposure at local farmers markets and a handful of restaurants around the Valley. Local bagel aficionados took notice, often depleting his daily supply, and helped Bagelfeld’s become so popular that it earned local and national accolades. The bakery and small retail area sit inside a nondescript brick building tucked at the rear of a parcel along Thomas Road. The menu boasts eight regular offerings — from plain to everything and blueberry — with a special fennel raisin bagel offered only on Saturdays. The storefront opens early at 6 a.m., yet still regularly sells out before closing time a few hours later. Your best option is to review their FAQs and then order online the day before. They don’t answer the phone.

A good cookie is a powerful thing. It can transport you to your childhood or create a new happy memory. It has the power to sweeten your day. And at Urban Cookies, the baked beauties are just the right amount of sweet. A little salt joins the party to create craveable cookies that will leave you dreaming of your next visit. Make sure to try the classic chocolate chip made with milk and dark chips, the double chocolate sprinkled with big flakes of salt, the colorful confetti and the sweet and cinnamony snickerdoodle. Sugar cookies come in the format of buttery shortbread shaped into cute saguaros or seasonal snowmen. Stop in throughout the year for a selection of flavors to meet any occasion.

Remember that saying about eating dessert first? Well, the pancakes at Otro Cafe make a strong argument for eating dessert for breakfast. These flapjacks come single or in a short stack and topped with fresh berries or chocolate chips. But the real winner is the Cajeta Flapjacks. This decadent breakfast starts with fluffy pancakes topped with fresh sliced bananas and creme fraiche. The whole thing is then drizzled with a dizzying, salty-sweet cajeta caramel and sprinkled with candied peanuts. It’s rich, sweet, salty and over the top in the best way possible. Otro starts service at 8 a.m., meaning this dessert can be a very good way to start your day.

In our current age of wild, over-the-top doughnuts laden with toppings, there’s something to be said for a doughnut shop that keeps it simple. At Dutch Donut Factory in east Mesa, some of the doughnuts have sprinkles. That’s about it as far as bells and whistles go, but when the basic element is this good, you don’t have to slap a bunch of stuff on it. All the classic varieties of doughnuts are represented here — plain, glazed, frosted — as well as other mainstays like cinnamon rolls, bear claws and apple fritters. They’re excellent warm if you get there in early in the morning or later in the day, with just the right texture and sweetness.

There’s no shortage of ice cream shops in a place that sees more than 100 days over 100 degrees, but Sweet Republic’s three shops continue to be where we love to cool off and indulge in inventive, sometimes surprising and savory flavors. Founded 15 years ago by Helen Yung and Jan Wichayanuparp, the ice creamery endures as a favorite with items that delight, from its Campfire S’mores Sundae to root beer floats. At the center of it all is hand-spun ice creams and sorbets. We’re partial to salted caramel swirl and bananas Foster, but find ourselves coming back to try rotating seasonal flavors like sweet corn and dill pickle.

If you’re fortunate enough to try authentic gelato in Italy, you’ll probably spend the rest of your life looking for a similar version in your hometown. Phoenicians can stop searching, because Cool Gelato Italiano is in their backyard. Owners Alberto Della Casa and Leticia de Lucia, native Italians, began their foray into the food industry by working as consultants for various groups. They traded their desk jobs to make gelato and haven’t looked back. They bring their knowledge of gelato and make it on-site. Some favorites include raspberry and Meyer lemon flavors; the sweetness isn’t overpowering and the texture of the gelato is light and airy. But the fruit varieties aren’t the only offering. There are choices like chocolate and hazelnut as well. The owners feature 20 varieties daily, and customers will feel like they’re eating flavored clouds while sitting inside or on the outdoor patio. Try it once, and Cool Gelato Italiano will quickly become your go-to gelato spot.

From Airheads to Zotz, if you want to find candy from the current times or decades past, Sweeties probably stocks it. The size of a small supermarket at 13,000 square feet, it’s a sweets superstore in which customers can find everything from elusive black licorice brands to an impressive selection of Jelly Bellys and so much more. Whether you thrill to find Necco wafers and Moon Pies or tins of Hello Kitty candies, it’s all here. And if you want to make sure, you can search the website before you go and even order online. It has a robust selection of Mexican and sugar-free candy, too, and a mind-boggling lineup of sodas. In the back corner, there’s an area of nostalgic toys and games that includes dozens of Pez dispensers — but don’t dawdle too long there because there’s so much to see in the candy aisles. Pro tip: Sweeties puts holiday-themed goods on clearance once the season has passed; check the shelves at the back.

Jim and Maureen Elitzak, owners of Zak’s Chocolate, know how to turn a hobby into a successful business. Since 2015, they’ve been making and selling made-to-order chocolate bars, truffles, bonbons, peanut butter cups and caramel turtles. The chocolates are made with locally sourced ingredients and ethically sourced beans. Everything is done by hand, from sorting through the cacao beans to the packaging, which adds that special element to any chocolate that you choose. The products taste distinctly different from each other because the beans come from different regions, but everything is exquisitely delicious. The product line also includes items like drinking chocolate, chocolate whipped honey and cacao nibs. Zak’s ships their goodies nationwide, but if you’re a local customer, you’ll need to put in your order online or over the phone before arriving at the shop; they’re currently only open for pickup.

This artisan pasta maker uses high-quality local ingredients to craft its fresh noodles and sauces. The pastas are made from freshly milled heritage grains, imparting a bit of nuttiness and toothsome bite. They come in a variety of shapes not regularly found on grocery store shelves, from seashell-shaped gnocchi sardi to twisty gemelli. And for those who can’t eat gluten, but still want a comforting carby dish, Sonoran Pasta Co. has it covered with chickpea pastas. Pick up a pasta at a farmers or specialty market to make at home — or have a local restaurant do the work. Chefs at spots such as First and Last use Sonoran Pasta noodles for dishes like cacio e pepe.

The Valley is no slouch when it comes to fresh produce, as anyone who’s ever shopped at a farmers market can attest to. However, only a few purveyors provide decent peaches, and Amadio Ranch has the sweetest, juiciest fruits in town. These are the kind of peaches that drip down your chin when you bite into them and taste like candy. They seriously make you second-guess what you thought peaches tasted like before this. The donut peaches alone are life-changing, but Amadio also offers yellow, white, semi-cling and cling-free. Once you try them, you’ll dream about these precious little bundles — which are usually sold in May and June — all year. Thankfully, they can be ordered in advance to pick up at the ranch or at local farmers markets (or in the case of Ahwatukee, at Amadio’s own weekly farm stand). And if you want a reminder of the ambrosia they provide when they’re not in season, Amadio Ranch owners Eric and Christina Amadio also run a cafe on-site at the farm called Peach Pit Bistro where you can get peach smoothies, shakes and pie, including peach pie in a jar.

We’ve loved Cutino Sauce Co. since it debuted as Homeboy’s Hot Sauce in 2015, and we’re not alone. From celebrity chefs like J. Kenji Lopez-Alt to late-night host Jimmy Kimmel, the fans of Jacob Cutino’s hot sauces are found across the country. And the line of Cutino sauces has grown to include habanero sauces infused with strawberries and blueberries or earthy miso. Each tiny bottle packs a punch of spice that offers a satisfying burn but isn’t tipping so far on the Scoville scale that it’s scorching. For any avid cook or eater, these sauces make the perfect gift, available individually or in customizable four- or six-bottle sampler packs.

The lovely, quirky, laid-back Trans Am Cafe, tucked in the intersection of Roosevelt Street, 15th Avenue and Grand Avenue, has everything you could want in a coffeehouse. Big windows. Mismatched vintage tables of various sizes. Art covering the walls from floor to ceiling. A chess set. Kind staff. Soft-spoken patrons lounging and doodling in sketchbooks. Craft beer at night. And of course, good, strong coffee. That part is key. Not only does Trans Am Cafe provide Phoenix artists a gallery space and support other local creative endeavors, it also provides us the ideal space in which to drink a nice espresso, have a bagel sandwich and stare wistfully out a big window. What more can we ask for from a coffeehouse?

It’s often second nature in Phoenix to order iced coffee. But when visiting Peixoto, you need to order a hot drink. Something about the hot offerings at this East Valley coffee shop instantly brings a wash of calm over you as you take a sip and inspires you to close your eyes and smile. This is the kind of place to spend a slow weekend morning enjoying every flavor and nuance of the coffee grown on the Peixoto family’s Brazilian farm rather than grabbing a quick caffeine fix. With two East Valley locations, it’s a destination worth driving for. For those who can’t make the trip to Chandler or Gilbert as often as you’d like, bring the rich flavor of Peixoto coffee home with a bag of beans roasted in-house.

Dark floral wallpaper, drawings of skulls and a mobile made of disco balls set the tone at this vegan coffeehouse. And while the disco balls shine, the real gems are inside the pastry case. Gorgeous cakes, colorful macarons and precise tarts are as delicious as they are a feast for the eyes. Out of context, no one would ever guess they were skillfully made without any butter, milk or eggs. Pair a treat with a perfectly poured espresso and pick your choice of dairy-free milks. If your breakfast coffee session blends into lunch, The Coronado is conveniently located right next door with a full vegan menu.

Wren House Brewing Co. continues to stay atop of a growing field of quality local craft brewers because it keeps upping the ante. It has plenty of acolytes for its outstanding IPAs, anchored by its award-winning hazy Spellbinder. Understanding the ever-changing preferences of its drinkers, the brewery now makes a nonalcoholic version of Spellbinder, too. Wren House has expanded its lagering program, adding excellent sessionable options like its Italian pilsner Upstream and its award-winning Festbier. Wren House’s bungalow on 24th Street — with beloved resident Gravy, its brewery cat — is warm and inviting. But the space is also cozy, and Wren House is growing. The brewers have already expanded to Prescott, they just opened Wren Südhalle, a European-inspired beer hall in Ahwatukee, and a taproom is planned in the redevelopment of the Paradise Valley Mall in 2024.

In a growing craft beer scene, Kitsune Brewing Co. has found ways to stand out from the crowd, from its comfortable, communal space in North Phoenix to its playful, ever-rotating sour series that packs familiar, fruit-forward flavors into every sip. Most recently those have included a sour that integrates the vanilla and pineapple of a Dole Whip, or Bantha Milk, a blue raspberry smoothie sour that was inspired by the yak-like creatures from “Star Wars.” To say that owner Tyler Smith and his team are having fun with what they’re doing is an understatement, and they’re bringing that levity to your glass. But, if you’re more into straightforward styles, they’ve got you covered there, too, with the malty Fox Diver Brown or the juicy, citrusy Forager Hazy IPA.

Although it’s technically a neighborhood park and not just a beer garden, The Park at O.H.S.O. Brewery is still the ideal place to drink beer al fresco thanks to its size, amenities, events and vibe, which is dog- and kid-friendly. Even if the beers and food weren’t top-notch, which they are, this place would be a hit because it offers a range of things to do. The immense area includes a grass lawn, live music on weekends, a 9-by-15-foot movie screen, arcade games and lawn games like cornhole, with competitions at 6 p.m. Mondays and a purse for the winning team. After opening in downtown Gilbert in August 2022, The Park became a central community hub and hangout for everyone from sports fans to families with kids and dog owners, who love the brewery’s house-made dog biscuits, off-leash area and “Puppies and Pints” nights from 7-10 p.m. Thursdays.

Goldwater Brewing Co.’s Desert Rose Cactus Kölsch predates the brewery. It comes from the days when a dad spent time brewing experimental batches of beer in their garage. Years later, his sons got involved, and the beer has become a staple of the expanding brewing company. Desert Rose is made with locally grown prickly pear fruits, which give the Kölsch-style ale a deep pink hue. It’s floral rather than sweet, has a hint of tartness from the fruit and is rounded out with a smooth finish. It’s available on tap in the brewery’s locations in Scottsdale, Mesa and Tempe, as well as in cans. Look for the cool can artwork depicting a colorful prickly pear cactus.

Locally made artwork, an always funky playlist and the glow of neon lights contribute to the casual, comfortable and welcoming atmosphere at The Wayward Taphouse. Owned by former Wren House Brewing Co. bartenders Hilda Cardenas and Tyler Goolie, the taphouse has an enviable beer list. Order a pint of an unusual brew from around the world, grab a skillfully poured Guinness or pick a colorful can of cider or wine from the fridge. Then, decide whether your night calls for a seat at the bar, a table outside on the large patio or a game of Scrabble on a coffee table at the sofas up front. The bar often hosts food pop-ups and food trucks, and customers are also welcome to order a slice from SnapBack Pizzeria right across the street.

Fans of natural wines — or those who are curious to explore them — have a gold mine in the new Sauvage, which expanded this year from its humble beginnings as a petite bottle shop in The Churchill. Owner Chris Linga stocks only small-production natural wines, and the list rotates constantly, creating an always-fresh experience whether you want to try a pet-nat, orange wine or Old World red. The setting in itself is so charming and cozy that it warrants a look even if you just want to pop in for a digestif and a plate of high-end bar snacks or a dessert from theDinersaur. Situated in the historic Helen Anderson House, Sauvage rejects the typical cool, modern wine bar aesthetic in favor of rooms full of antique-style furnishings and quirky artwork. But the mood also changes depending on the time and day. It attracts a wide swath of wine drinkers, including couples stopping in with strollers for an afternoon tipple, hipsters pregaming before the club and energetic crowds enjoying live DJs later at night.

Zoya Vora-Shah opened The Wine Collective in late April 2022 and has created a buzz with her business. The Wine Collective showcases at least 40 offerings with special consideration given to Arizona-made wines. The aim is to make wine tasting accessible and an open experience, so prices are reasonable. Cozy and comfortable are two of the adjectives that describe the space. The servers are knowledgeable about the wine, and those unfamiliar with Arizona wines will certainly leave with a greater appreciation of what the state has to offer in terms of its vino selection. Small bites are paired with your favorite glass, and this is certainly a space where questions are welcome. The Wine Collective also offers private bookings for wine tastings for anniversaries and birthdays. And when you find a wine you love, you can buy one or a few bottles to go.

Great food and drink establishments are spread out all over the Valley, but patrons don’t always feel like driving a long way for a bite or a glass. Ahwatukee residents are fortunate that they don’t have to go very far for a cozy, satisfying night at a wine bar. The Cellar is heavy on both the ambiance and the menu options. The wine list includes selections from around the world and comes in 5-ounce, 9-ounce and full-bottle options; there are also a limited number of beers and cocktails made with sake or Champagne. On the food side, light fare such as charcuterie boards and bruschetta provide a delicious base for our alcohol consumption. Our favorite is the baked goat cheese with roasted tomato jam and toasted Asiago, a big bowl of warm, cheesy goodness accompanied by small pieces of bread. The Cellar also offers live music on select nights, a wine club, weekly specials and occasional wine tasting events. It may not be in our neighborhood, but we’re always willing to make the trek.

As Arizona’s wine industry continues to grow, there are ever more wonderful state-produced wines to seek out and taste. We can’t pretend to have tried them all, but some stick out as a bottle we won’t soon forget. Case in point: Golden Rule Vineyards’ 2018 Cabernet Sauvignon. The winery, located in Cochise in the southeastern part of the state, has created a cab that has notes of leather and dried fruits such as blueberries and prunes. It’s not too tannic and it has a richness, a viscosity that’s apparent from the first sniff in the glass to the time it lingers on the tongue after your glass is empty.

This Tucson distiller has taken the Scottish approach to whiskey-making and infused a distinctly Sonoran Desert flavor into its excellent single-malt spirits. Launched by father and daughter Stephen and Elaine Paul, Whiskey Del Bac has received accolades, most recently getting a shoutout from luxury mag The Robb Report for Normandie, a special release from its Global Cask Collection that, taking inspiration from its namesake, is finished in apple brandy barrels. We’re partial to Dorado, which is “mesquited” in place of the Scotch “peated” method — the barley is malted and smoked over a mesquite fire. It’s a unique approach that imparts the smoky campfire flavor, along with a bit of sweet caramel, for a distinctly Southwestern flavor that’s worth savoring on a cool desert night.

The pandemic took a bat to the kneecaps of Phoenix’s late-night dining scene, and it still hasn’t fully recovered. But Korean has proven to be one of late-night’s most resilient subgenres, and it’s often your best bet for grabbing something better than a ‘Bertos. Korean anju (booze food) is ascendant, and Drunken Tiger remains our favorite purveyor thereof. Justin Jin Park’s buzzy little pub slings soju and sustenance past midnight on the weekends, and you can stuff yourself silly with Korean fried chicken, tteokbokki, corn cheese and the like. This is the kind of brash, aggressive cuisine that’s a religious experience when you’re smashed, but unlike a lot of similar joints, Park’s food tastes just as sharp when you’re sober. The padak is crisp and craggy, the barbecue sizzles, and the fire chicken brings some serious flavor to back up its punishing heat.

Plant-based mac and cheese, meat-free Buffalo chick’n sandwiches and much more can be found at this vegan drive-thru that operates “on the lowdown” from 7-11 p.m. Monday through Friday out of Froth Coffee Roasters after the daytime business closes. This is vegan food so tasty it could convert even the most vehement carnivores. Co-owners Theron Evans and Jai Jones eschew plant-based burgers, which are widely available elsewhere, in favor of specialties that are mostly made in-house. Jones developed a faux cheese sauce from potatoes that may fool anyone not in the know, as would her ranch dressing. Even the mock chicken patties are remarkably meat-like, but the clincher is the homemade Buffalo sauce that, against all conventional wisdom, tastes as good or better than the version with real butter. The first vegan fast-food joint in the state, Lowdown is also speedy. It offers online ordering in advance but can whip up meals in five minutes or less if you decide to swing by on the fly, so vegan eaters in a hurry no longer have to settle for the boring no-cheese bean burrito or wait half an hour for their