Food & Drink

One of the Valley’s biggest pieces of food news came this spring when Kevin Binkley, a titan of the Phoenix fine dining world for 20 years, announced he would close his eponymous restaurant in August. In that very same announcement, Binkley shared that he’d already found a successor for the home-turned-restaurant on Osborn Road: Chef Stephen Jones. The two-time James Beard Award nominee behind the popular modern Southern restaurant The Larder & The Delta was without a space after failing to come to terms with his downtown landlord. Binkley, an 11-time James Beard Award nominee, said Jones was his first choice because “we love him, not just as a chef but as a person,” he told New Times. Jones took over the space in August and launched his 10- to-12-course tasting menu in September. While it’s bittersweet to see Binkley go, he’s admirably passed the torch, and we cannot wait to see where Jones takes The Larder & The Delta for the eatery’s next chapter.

Feeling depressed every time you stop by the supermarket? You’re not alone. Whether inflation, greedflation or old-fashioned price-gouging is to blame, the price of groceries is sky-high these days, and almost everyone is getting hit where it hurts. Before you start considering shoplifting as a solution, hit up Borderlands Produce Rescue to help stretch your food budget. Every Saturday morning, the Arizona-based nonprofit offers boxes of reclaimed fruits and vegetables in the parking lots of churches, schools and other local institutions through its Produce On Wheels With-Out Waste (or P.O.W.W.O.W.) program. For only $15, you get a 60-pound bounty of veggies and fruits, such as peppers, squashes, berries, cucumbers and tomatoes. Depending on the time of year, the cornucopia may also include melons and other seasonal fruits. Granted, it’s rescued produce, so you’ll want to eat, can or freeze it within a week or two, but it beats emptying your savings account to finance a grocery run or contemplating how pine cones from your tree might taste.

Flagstaff eatery The Toasted Owl Cafe flew down to Phoenix to open its first Valley location last fall. Located on Camelback Road in The Newton shopping center, this cozy brunch spot is filled with owl decor everywhere you look, from antiques to artwork, and it’s all for sale. The restaurant is known for its giant and delicious cinnamon rolls, which make an excellent appetizer to share over coffee. Next, dig into a hearty burrito or steaming hot omelet. One of the best parts? The Toasted Owl has a second version of its large menu that’s entirely vegan, meaning there’s something for everyone in your group at this Flagstaff staple in Phoenix.

Phoenix carb lovers rejoiced last year when James Beard Award-winning baker Don Guerra announced that he would be coming to Gilbert once a week to bake and sell bread. His bread is iconic for its use of local grain and its distinctively designed loaves, including one featuring a cactus inset in the outline of Arizona. Guerra’s pop-up bakery at Hayden Flour Mills, where he sources those grains, immediately began drawing lines of guests eager to purchase boules, loaves and Sonoran bagels. And, so that you don’t make the trek to the East Valley and come up empty-handed, Guerra has a preorder form on his website. In addition to the Gilbert pop-up, which has grown to include lunch service from Sonoran Pasta Co., Guerra’s bagels are also available at Chompie’s. Orders can be placed through Chompie’s website, available for pickup on Saturdays at its Phoenix location. The bagels are a collaboration between Guerra and the New York-style bagel shop, deli and restaurant. Guerra adds his spin by using Sonoran white wheat and omitting oils and sugar.

We were already frequent visitors to the JW Marriott Phoenix Desert Ridge Resort & Spa because of Tia Carmen, Chef Angelo Sosa’s award-winning eatery serving exquisite Latin-inspired cuisine. That restaurant opened in 2022, then Sosa, not content to rest on his laurels, opened Kembara at the resort in late 2023. Now, we head to north Phoenix more frequently than ever. Kembara’s menu inspired by Asian street food keeps us coming back for dishes like the Tuna Thai Jewel, a melange of tuna, jicama, kiwi and basil in a silky broth topped with edible flowers, and the chicken khao soi, a southeast Asian soup fragrant with curry and coconut. If we’re not in the mood for any of that, Tia Carmen’s tomato salad with corn, basil, pickled onions and serrano chile or ember-roasted purple yam with queso sauce and housemade mole never fails to hit the spot. Tia Carmen had already made JW Marriott Desert Ridge a hot dining destination; now, with Kembara, the resort is a must-visit for Phoenix foodies.

It’s hard to believe it’s been nearly four years since Donald Hawk, Blaise Faber and Crystal Kass shacked up in Melrose with a midcentury modern furniture store, but this crew just keeps getting better and better. Kass, you might have heard, is now a James Beard nominee two years running, turning heads at the national level with stellar Southwest-infused pastries and wildly delicious desserts. Faber’s beverage program — both at the coffee counter and Bar 1912 out back — is creative but thoughtful, knowing when to push the boundaries and when a subtle touch is best. And Hawk’s inventive cooking continues to mature to the point where an old favorite coming off the menu is cause to celebrate, because you know you’re going to love whatever comes next just as much, if not more. Valentine is a modern Arizona institution, firing on all cylinders for three meals a day, and one of the strongest arguments that the Phoenix dining scene has something to say.

When a crew of culinary heavies and cocktails geeks shared they would team up to create Pretty Penny, it created some pretty big expectations. Together, Virtù alumni Chef Marcelino Ramos and Ivan Herrera, along with cocktail savants and bar owners Sam Olguin and Brenon Stuart, have risen to the occasion with this posh restaurant that shines on downtown’s Roosevelt Row. The warmth of the team is palpable, from Herrera greeting guests with a smile and complimentary pour of bubbles to Ramos dropping plates and chatting with guests. The chef and his lean kitchen team are making incredibly complex, seafood-forward dishes in a minimal open cooking space. The menu rotates regularly, but a star dish that’s been on since Pretty Penny opened in January is the Octopus Tostada. A blue corn tortilla is cut into strips and then fried. Those pieces are plated to resemble the formerly whole tortilla and topped with tender braised octopus, Oaxacan sour cream, silky dollops of avocado and a fiery black sesame salsa macha. Pair that with one of Olguin and Stuart’s expertly crafted cocktails; the Passionfruit Negroni is a juicy boozy riff on the classic. And, if you’re itching for a nightcap, stick around for one more round at Legends Never Die, the 20-seat bar hidden inside Pretty Penny.

Urciuoli isn’t just tremendously talented, he also has an ethos: “I don’t believe in expensive food,” says the former fine dining chef. Making excellent food affordable (or affordable food excellent) was a holy grail of the restaurant industry even before recent price hikes, but precious few can deliver bang for the buck like Urciuoli can. At Source, he builds on his previous work at Noble Eatery and Pa’La, offering fine foods at lower prices by sourcing the highest possible quality of inherently lower-cost ingredients, then carefully preparing and seasoning them with the sensibilities of a fine dining chef. Using heritage grains, pristine produce, tinned seafood and premium vinegars and oils, he weaves pizzas, sandwiches and salads with a finesse rarely seen at the $10 to $15 level. His food is the kind of fresh and satisfying fare that you feel like you could eat every day, and at Source’s prices, you probably can. It’s a style of cooking Urciuoli has championed for over a decade, and 2024 feels like his time.

Valentine pastry chef Crystal Kass has been on a heater. On the heels of a James Beard Award nomination in 2023, Eater named her one of five “Pastry Chefs Defining Restaurants Right Now.” Valentine regularly ends up on lists locally and nationally for its work, often citing baked goods and desserts coming from Kass and her team. And in 2024, the pastry chef racked up a second nomination from the James Beard Foundation, widely recognized as the top honor in food. It’s for good reason. Kass’ inventive, craveable pastries and sweet endings to a meal pay homage to Southwestern ingredients, just as the rest of the restaurant and bar do. That may mean a beautifully laminated white Sonoaran wheat pastry stuffed with the fixings for a Sonoran hot dog. Or, to kick off dinner, a pretzel that is baked then fried for a rich, crisp exterior that can be slathered with guinea hen butter and local honeycomb. No matter what you order at Valentine, don’t skip dessert. Kass rotates those items regularly, often working spicy and savory elements into these uniquely Arizona treats.

The expansion of an out-of-town restaurant group can come with its fair share of questions. Will it fit the community? How can it hold up to the original? Is this place a chain? Walking into Uchi, an Austin, Texas, import from James Beard Award-winning chef Tyson Cole, those nagging questions are quickly answered. The space is airy and luxe with sandy wood and gold tones. There’s a charged-up energy, but it’s not overwhelmingly loud. And, that’s also a good thing, because you’ll want to take time to chat with your server — and they want you to. That’s because the restaurant aims to create a sushi bar experience at every seat, so the staff works to curate the flow of your meal. While sushi is the main draw at Uchi, featuring splurgy options with fish flown in fresh from Japan’s Toyosu Market or a 10-course omakase, the Old Town Scottsdale menu includes an expansive selection of hot and cold dishes, salads, tempura and inventive rolls. And, while this meal could be spendy, there are ways to be thriftier by popping in during happy hour or working with your server to curate an omakase that fits your budget.

From comic books to movies to cosplay, superheroes have taken over the culture. At Wally Burger in Glendale, you’ll find that masked men and caped crusaders can even be part of your dining experience. The brightly colored dining room is stuffed with retro video games, action figures, posters and life-size renditions of Superman, Captain America and other heroes. There’s lots to look at, but don’t get so wrapped up in the decor that you forget about your food. Wally Burger serves simple family fare such as burgers, chicken sandwiches and gyros. Whether you’ve got some superhero-loving kids or if you’re just a kid at heart, Wally Burger is a fun and unique place to dine.

Is it your mom’s birthday? Maybe Mother’s Day is coming up, and you want to treat her to brunch. Lon’s at The Hermosa is the perfect place. This scenic brunch destination has a picturesque patio filled with blooming flowers and the soft ripple of the central water fountain. Tables are sprinkled throughout, situated underneath umbrellas and the dappled shade of large, old trees. Your mom will feel special before she’s even seen the mimosa menu. Pick your bubbly and fruit flavor, and then dig into some shared appetizers such as the famous sticky monkey bread or rock shrimp cocktail. Next, enjoy a fresh salad or one of the restaurant’s brunch entrees ranging from a loaded eggs Benedict to strawberry pancakes. After eating, sit and enjoy the songbirds tweeting in the trees, or take a jaunt around the gorgeous grounds of The Hermosa Inn.

If you haven’t been to Harumi Sushi in a while, it’s time to go back. The restaurant has moved and upgraded its space to become one of the more swanky, stylish spots in downtown Phoenix. Light wood tones contrast with warm lighting and modern furniture, providing the perfect destination for an elevated lunch meeting or an intimate date night. Pair some shishito peppers or dumplings with craft cocktails and sake options, and then dig into some fresh and expertly crafted rolls. We love the sampler platter, which allows customers to enjoy three different types of rolls, each served as a half-order.

If you’re looking for culinary excellence at Westgate, the best advice might be to look somewhere else. But if you need to grab a nearby bite before a movie or a game, Los Arbolitos de Cajeme is a surprisingly nice catch in an ocean of mediocre chains. These seafood specialists hail from Sonora, Mexico, and while they might not have the charm of your neighborhood mariscos joint, they sling some very respectable seafood. Raw and citrus-cured concoctions such as ceviche tostadas, fishbowl-sized cocktails and the massive Torre Arbolitos are built with quality seafood and deftly dressed. Giant stone molcajetes teem with complex sauces and ocean critters that — rare for mariscos joints — are perfectly cooked. And the grilled octopus is one of the menu’s highlights, perfectly seasoned, tender and juicy, served sizzling with just a splash of smoky house morita chile sauce.

Sauvage Wine Bar and Shop owner Chris Lingua says he set out to create a space “welcoming in people that do things that make people feel good and sharing them with the community.” While, as far as Esquire is concerned, that can mean “natty-wine-fueled dance parties” inside the historic Helen Anderson House, it also is a place that’s hosting some of the most interesting dining in the city. Among Sauvage’s current rotation of chef-driven pop-ups is Cesar Velasco’s wood-fired Otra Pizzeria; sister-owned deli and bakery Sorelle; and Nordborg, helmed by former Bacanora and Huarachis Taqueria chef Derek Christensen. And, you can also see Sauvage in the light of day when Harlem Coffee Co. sets up for morning beverage service. Stay tuned to the wine bar’s social media for the latest pop-ups, which can also include one-off events featuring local chefs who have their own restaurants but are changing up venues, and sometimes cuisine.

How often does Phoenix get to say that it’s on the bleeding edge of a dining trend? You can’t swing a side of beef without hitting a Korean barbecue or a hot pot joint these days. But until Mr. Baan’s popped up last year, your options for mookata were to travel to San Francisco or Thailand, which is mind-boggling, because mookata — Thailand’s answer to both styles of dining in one package — couldn’t have been better designed to appeal to Phoenix’s meaty, cook-it-yourself sensibilities. At the center of the table, over a live coal fire, sits a perforated aluminum grill surrounded by a moat of bubbling pork broth, ready for piles of marinated meats and vegetables. As you grill garlicky pork belly, lemongrass-scented beef and sweet, peppery chicken thighs over the fire, their juices and seasonings drip down into the soup, which is filled to the brim with fresh vegetables, noodles, chunks of tofu and eggs. Throw in a fun outdoor patio and a stellar tropical cocktail menu, and you’ve got one of the best ways to spend an evening with a bunch of friends.

The perfect drunk food is a topic debated with the intensity of intergalactic aliens and whatever happened to J. Edgar Hoover. But one item that needs to be a part of the enthusiastic conversation is the humble pasty — specifically those from the local institution that is Cornish Pasty Co. Because it’s not enough that several of Cornish’s locations are open until 1 a.m. on weekends. It’s also that the pasty truly is the perfect drunk food. It’s shortcrust pastry (perfect for soaking up an evening’s worth of booze) that’s tailored to your various drunken cravings. Be it something traditional (The Oggie), a deconstructed hamburger (The Royale with Cheese), more premium tastes like pesto chicken and a Cubano or dessert pasties, Cornish’s offerings will meet you where you’re at (drunk and ravenous). Plus, there’s no need for fancy silverware, and you can keep drinking with a massive Guinness (or two).

To get to Rough Rider, you have to take the elevator down from the ground floor — but not just any elevator. It’s gotta be the middle one. But once you pass that test, you’re in for a treat. That is, if there’s space to get a seat. The small, rustic, Teddy Roosevelt-themed space is both parts cozy and bustling, like something out of 1900s New York or Chicago. With wood paneling and dim lighting, the aura is moody and perfect for a date night. And then there are the food and drinks. The restaurant is known for serving oysters and a range of other seafood dishes, as well as chops of meat like ribeye and duck breast. Shareable dishes like salads, baked crab dip and roasted cauliflower make good options for the not-quite-so-hungry. Rough Rider’s seasoned bartenders can serve up any drink, but the house specialty is the joint’s boozy tea punches. The tasteful libations and soothing ambiance make this the best subterranean spot in the Valley.

When Cecelia Miller moved to Phoenix, the Tohono O’odham chef realized there were few places to get a good Native American meal. She solved that problem in 1992 by founding Fry Bread House, which has been serving up irresistible Native dishes for three decades. The menu is simple — lots of fry bread and chumuth, red chile beef and some piping hot stews — but the tastes are incredible. Sit at a wooden table in the restaurant’s small dining room and enjoy a fry bread taco or a hominy stew. Save room for a sweet fry bread, which you can get drizzled with honey, cinnamon or a combination of chocolate and butter. (Honey and warm fry bread might be the most blessed combination of ingredients in culinary history.) Miller died in 2020, but Fry Bread House more than keeps her legacy alive.

Hotel restaurants don’t always inspire confidence in diners. The high-volume eateries can sometimes feel like rubber-chicken room service delivered tableside. Not so at Chilte, which has helmed the brick-and-mortar restaurant inside Grand Avenue’s Egyptian Motor Hotel since February 2023. Since owners Lawrence “L.T.” Smith and Aseret Arroyo threw the doors open, the restaurant has received best new restaurant nods from Esquire and Bon Appetit, and was among New Times’ favorite new spots in 2023. Chilte’s yucca frites and Black Pink — a chocolate aguachile with shrimp — are perfect bites to kick off the night. Their quesabirria tacos continue to be among our favorites of the style, but don’t count out their Mole de la Casa or rotating MSG — chef’s choice of meat, sauce and garnish. And, because it’s a hotel, Chilte has a taut menu of to-go items, ideal for guests or those hanging out at the Egyptian’s outdoor bar and venue.

What started as a tiny Scottsdale fish shop with some poke bowls has evolved into a three-location restaurant group with a really nice fish case. But while the regular menu at Chula Seafood has received plenty of love, you could make the case that the team’s best work shows up in the weekend specials. Chef Kyle Kent, along with his head chefs at each location, develop a fresh slate — one special for each restaurant — that goes out via a newsletter every Friday. They’ve included bangers such as a lusciously complex scallop khao soi (Uptown), crisply fried strips of turmeric-scented salmon belly wrapped up with lettuce and herbs Viet-style (Grayhawk) and a pastrami-spiced scallop sausage Seattle dog with grilled onions and cream cheese (Roosevelt). Every once in a while, a weekend special will find its way onto the regular menu, but for the most part, come Sunday, they’re gone. Which makes for an agonizing decision every weekend: choosing a location.

Oscar’s Pier 83 answers a question that nobody asked: What if Long John Silver’s were actually pretty good? That might sound like a backhanded compliment, but consider it an acknowledgment that inexpensive, order-at-the-counter fare is a reality of everyday life, and there aren’t enough culinary wunderkinder to meticulously handcraft cheap, artsy dinners for everybody in town. Oscar’s isn’t going to make you feel like you’re at a seaside shack in the Keys — this is deep-fried, quick-service fare — but with most meals priced in the teens, it charges just a dollar or two more than the international megachains, and the modest premium is well spent. Choose from half a dozen types of fish for your chippy platter or fishwich, and you’ll get tender filets, freshly battered and fried, steaming hot with creamy tartar sauce or a nice cocktail sauce that actually has some kick. Plump fried shrimp are particularly good, hush puppies are well-seasoned, and the clam chowder is the inartfully thick and goopy sort that you hate to admit you kind of love.

Whoever said you can’t find good seafood in a landlocked state has never been to Buck & Rider. It’s a stellar showcase of fresh catch flown in daily, and the good folks there spoil us even more with their lively and affordable happy hour. It runs a generous 3 to 7 p.m. (though not in the main dining rooms) and includes oysters with a choice of savory and spicy garnishes for $2.50, plump and sweet Sea of Cortez shrimp for $3 each, a smattering of top-quality dishes at the rock-bottom price of just $10 and dirt-cheap drink specials — even on high-end cocktails. Dishes include sushi rolls du jour and a heaping plate of Baja shrimp ceviche so good you’ll think you can walk outside to Médano Beach in Cabo. For that one kooky person in the party who’s anti-fish, Edna’s Picnic Chicken Snack holds its own against most other fried chicken bites around. And don’t miss the creamy smoked trout dip with watermelon radishes and saltines. It’s ideally paired with The Direct Martini, served tableside.

People have been lining up for Fàme Caffe’s breakfast since opening its doors on Central Avenue in 2015. The midtown counter-service cafe has a farmhouse aesthetic that’s cozy and comfortable. The eatery has been a perennial favorite thanks to a menu that seamlessly incorporates American, Mexican and French options. Fuel up with a breakfast sandwich of egg, bacon, cheddar and tomato on a buttermilk bun. Shake a few drops of housemade hot sauce onto chilaquiles. Or, find a seat at the broad community table and make plans to linger over pain perdu-style Frenchie Toast and a mimosa. No breakfast is complete without coffee; try Fàme’s horchata latte, a cinnamon-forward espresso drink made with house horchata.

Chef Dana Dumas started serving at her North Scottsdale brunch restaurant in 2022. And while many brunch spots have opened around the Valley since then, no one can touch her French toast. Along with egg and cinnamon, the bread gets a dunk in Grand Marnier, which caramelizes into a crackly crust when it hits the griddle. Served with rum pecan syrup, this is the best French toast in town. But Dumas doesn’t stop at sweets. Try her buttery grits topped with giant shrimp or flavorful fried catfish. The menu is rounded out with eggs and bacon brunch staples along with cocktails and mimosas. On the weekends, DJs make the brunch experience into a party. Quieter weekday mornings are perfect for savoring the delights from the kitchen.

In a city like Phoenix, patio season is brief, a delightful sliver of time between months of oppressive heat and those couple of weeks in winter when it’s actually too cold to sit outside. Therefore, we want our outdoor dining time — while it lasts — to be on a patio that’s worth the wait. For almost 20 years, Cibo has boasted one of the best patios in town. The Italian eatery set in a 1913 bungalow in downtown Phoenix has a courtyard filled with trees, string lights and cozy tables. It’s the perfect backdrop for one of Cibo’s artisanal pizzas (we’re partial to the Da Vinci, which is topped with burrata, basil and pecorino Romano cheese) or perhaps a warm bowl of gnocchi in a fontina cream sauce. And of course, we never leave without ending our meal with the Nutella crepe. At Cibo, the food and the patio atmosphere team up, making every visit a feast for the senses.

Hemmed in by multiple restaurants and bars, the courtyard at The Churchill is often a busy place to be. During popular hours, tables and chairs become a hot commodity, and even standing room can be hard to find. But there’s an additional area that few seem to know about, and it provides the best seats in the house. After grabbing a beer at The Brill Line and snagging a burger at Stoop Kid, head toward the north end of the building. To the right, you’ll find the restrooms, but to the left, there’s a staircase leading to a hidden rooftop. One floor up, you can leave the loud crowds down below and enjoy a view looking out over downtown Phoenix. Watch as the nightlife scene picks up for the evening while you enjoy your dinner and drinks in a much more peaceful environment.

Consider it providence that some of the city’s most stunning views can be found at a restaurant that happens to craft some of Phoenix’s most vibrant and striking fine dining fare. That isn’t a given. We won’t name names, but expensive restaurants with a view often take their customers for granted, knowing the food merely has to be good enough not to drive starry-eyed couples away. Not so at Christopher’s, where local legend and heavily decorated veteran of fine French cuisine Christopher Gross maintains this sleek, razor-sharp modern addition to the elegant, classical Wrigley Mansion. The food is stunning, both visually and on the palate. The staff glides around with tick-tock precision, exuding an atypical (for Phoenix) brand of smooth, professional warmth. And that view — a floor-to-ceiling glass wall is all that stands between you and the Valley, shimmering below in the balmy heat of a desert evening.

Quick service is a hallmark of Kabob Grill N’ Go’s specialty, but that doesn’t mean taste is compromised. It’s a family-owned restaurant, so you’ll likely be greeted by Hasmik Chilingaryan, who makes everything fresh. The combos are large and include basmati rice, grilled vegetables and choice of meat (either chicken, beef or lamb) and dips. Most customers, including us, rave about the chicken and praise the generous portions. You’ll likely have leftovers even if you share a plate. For vegetarians, there is eggplant salad, grilled vegetables, warm pita and shirazi salad — chopped cucumber, tomato, red onion, parsley, lime juice and olive oil dressing.

Look, nobody — least of all us — is taking shots at buffalo wings and fried cheese. But bar food can be an elegant affair, too, can’t it? The latest offering from chef Dom Ruggiero of Hush Public House and Fire at Will is a swanky little number that’s part bar, part restaurant, part lounge. But whichever style of seating suits you, the menu’s the same, and it features the kind of bold, crisply executed Euro-American fare that has become Ruggiero’s signature. A toasty popover is so flaky and hot that it instantly melts the cacio e pepe butter you slather all over it. Chilled poached mussels are joined by a perky pickled vegetable escabeche and smoky grilled Noble toast. The house pate en croute, set with port gelee and served with a swipe of mustard, is the pinnacle of the form. And if you really need to scratch the itch for fried cheese, the muffuletta croquettes — crispy, sesame-studded puffs of potato and provolone buried in a spicy fennel onion salad — is a mighty refined way to do it.

Whether you’re going on a first date or looking for a romantic evening with your lifelong love, Progress is always a good idea. This elegant restaurant is made up of three parts: a small dining room, a cozy patio and a wine room. Pick a bottle off the shelf and settle into your table for a night of great conversation and delicious bites. The best way to sample the menu is to order multiple plates and share. The kitchen will expertly course out your meal to keep the evening flowing, along with the wine. If you really want to hand over the reins and let the pros chart the course of your evening, opt for the five-dish “Leave It to the Kitchen” menu for $75 per person.

Few restaurants in Phoenix capture the vibe of old-school Valley of the Sun better than The Stockyards. Everybody who’s anybody in Phoenix history has sat in The Stockyards’ historic bar and spun a yarn while waiting for a table at the legendary eatery. With a storied history going back over 70 years, The Stockyards offers an amazing “Arizona cut” 24-ounce bone-in ribeye that will melt in your mouth, but its New York strip and filet mignon are equally fantastic. Daring diners may want to start with the Paloma Ranch Calf Fries (a.k.a. Rocky Mountain oysters, a.k.a. bull’s testicles) which have been a treat for decades. If you want to get a taste of what time travel is like, visit The Stockyards and enjoy the best steakhouse in town.

As the city has grown and evolved, vestiges of yesteryear are increasingly hard to find. Not so at T-Bone Steak House in South Phoenix, where there are hitching posts out back in case you show up on four hooves instead of four wheels. The building, which was built out of river rock and adobe in the 1920s, has housed a restaurant since the 1940s. (It’s been T-Bone Steak House since 1972). T-Bone serves simple steakhouse fare excellently done — think a juicy, perfectly rare New York Strip, tender barbecue chicken and house-made apple pie smothered in cinnamon ice cream, whipped cream and caramel sauce. The prices are decidedly modern (read: not cheap), but you get what you pay for, and at T-Bone Steak House, you get delicious food and excellent service in a charming rustic setting. And here’s a tip: Arrive just before sunset and sit near a window or on the patio to watch the sun set over the Valley and enjoy the lights of the city.

We love a good ghost story almost as much as we love a good meal. The Old Spaghetti Factory on Central Avenue has plenty of both. Stories abound that the building, which was originally constructed as two private residences, was the site of two separate murders and that restaurant staff have reported cold spots, strange sounds, flickering lights, furniture moving and floating apparitions. We’ve never experienced anything spooky at The Old Spaghetti Factory, just good, solid Italian-American fare. The restaurant is famous for its spaghetti with mizithra cheese and browned butter, but we’re also big fans of the crab and ricotta ravioli. If you can snag a table inside the restaurant’s trolley car, do it — just keep your eyes peeled for ghosts.

We’re pretty sure that “breakfast is the most important meal of the day” was a marketing slogan intended to sell more cereal, but we can’t deny that a solid morning repast always puts us on track for a great day. Which is why we’re frequent customers at Joe’s Diner, a no-frills joint in the Melrose District. Open since 2010, Joe’s serves breakfast and lunch seven days a week. The lunch menu has a solid lineup mostly composed of salads, sandwiches and burgers, but the breakfast fare is usually what we opt for. Biscuits with sausage gravy are substantial without being too heavy, and the green chili pork bowl with scrambled eggs and seasoned potatoes is a great option with Southwestern flair. Our arrival at the diner’s bright yellow building always means a great meal is about to begin.

How many seats do you need to run a restaurant? Not very many, according to Sidewinder. This tiny diner has just eight. But outside, a sprawling patio has plenty of picnic tables at which customers can sit and chill. Sidewinder is the newest project from restaurant pros TJ Culp and Esther Noh and is the latest concept to occupy the vintage Valentine diner on Roosevelt Street, home of the original Welcome Diner. Sidewinder offers some of the same charms of the neighborhood favorite, with cheap beer, craft cocktails and indulgent eats. Prepare to get messy with Sidewinder’s Sloppy Joe, loaded fries or one of the menu’s sandwiches doused in barbecue sauce and mayo. Need a bite to eat after partying around the arts district? Sidewinder has you covered.

“Southern” is an awfully big tent, and mother and son duo Sharon and Devan Cunningham don’t feel compelled to restrict themselves to any particular subgenre. Is this Creole? Soul? Cajun? Southern? Short answer: The Cunninghams serve food that traces its familial roots back to all of the above. Most importantly, their food is delicious. Hidden in a midtown Phoenix office complex, CC’s slings a breakfast and lunch menu on weekdays that features dishes such as creamy cheddar grits smothered with sausage-studded collard greens and a tangy potlikker; an atypically soupy shrimp étouffée built on a strong shellfish stock; and some of Devan’s wilder breakfast concoctions, such as a Hong Kong-inspired French toast, fried to a deep golden brown and saturated with a praline condensed milk. Devan also is a mad wing scientist, coating them with killer dry rubs, such as dill pickle and his signature “Dankenstein.” And the first Sunday of the month is when Sharon takes over with whatever soul food specialty suits her mood, along with a mountain of simple and perfect Southern-style cakes and sweets.

Even though we’re right next door, it’s hard to know the true scope of “New Mexico cuisine.” (For what it’s worth, experts say it’s a combination of cooking styles and ingredients from Mexico, Spain and various Indigenous groups.) But what if you thought less about the particulars and more about the delectable end results? Case in point: Richardson’s. Opened in 1988, the restaurant — whose ownership group also oversee Rosie’s and Rokerij — emphasizes a cozy setting (woven rugs, saltillo tile, etc.), but it’s really about how said vibes translate and inform the food. Be it that delectable New Mexican Surf and Turf (with bacon-wrapped jumbo shrimp and chorizo enchiladas), the Chimayo Chicken or the Taos Tenderloin, it’s ultimately about great food that blurs all concepts and boundaries for endless comfort, warmth and a down-home feel. Richardson’s magic is that its appeal is more about connection and joy than any particular region or influence, and you can engage with this menu in a way that transcends all the buzzwords and gimmicks. Richardson’s is truly great food, period.

Few things get Phoenicians riled up like a good plate lunch does, which is ironic because most of the plate lunches in Phoenix come from lousy Hawaiian barbecue chains. But that probably explains why Hapa Food Co. is a zoo — a tiny little restaurant that always seems to have a line of customers four or five deep, patiently waiting for crisp fried chicken smothered in a sweet garlic sauce and juicy, smoky kalua pig. The poke is exceptional, a welcome throwback to when poke was poke and not a fast food “concept.” And the kalbi — saturated with a deep, sweet soy marinade — is seared on the grill to order, tender and succulent and charred around the edges. Recurring specials such as garlicky hoisin pork ribs or a whole pulehu ribeye are always great, but the biggest draw might be the malasadas — rich, eggy doughnuts fried fresh and filled to order with custard, coconut or neon purple ube. However many you think you’re going to eat, double it.

Nearly 30 years is barely a fly in the king’s tea for the British Empire. But for this English pub, it’s been a lifetime of fun since George & Dragon raised the Union Jack in central Phoenix and called it home in 1995. Of course, you can get a proper pint in their comfortable environs. But it’s a British pub, after all, so one pint won’t get you through a Premier League football match on the many TVs plastered on the walls. (Fear not, Phoenix sports fans. They also show Suns games and plenty of American football.) When you want something to soak up your favorite brew, there are many British classics to pick from, including fish and chips, bangers and mash and pasties. (Don’t worry, pedestrian American bar-goers. They also serve pub burgers and chicken fingers.) When you want to stretch your legs after sitting in the oversized booths or at the high-top tables, there are pool tables on one side of the bar and a covered patio complete with misters out front. George & Dragon may be a British pub, but it’s Phoenix, after all.

Seamus McCaffrey’s is a downtown institution. Since 1991, the Irish pub at the heart of the city has welcomed an eclectic crowd of patrons with a casual, irreverent atmosphere. There’s something upfront and nonchalant about the pub, making it easy for anyone to be themself and hang out at Seamus without any pretense. With plenty of beers on draft and no shortage of Irish whiskeys behind the bar, Seamus has a longtime reputation as an essential watering hole for downtown-based service industry workers. It’s also known for its crowd-drawing St. Patrick’s Day celebration, when it shuts down a portion of Monroe Street for partygoers to revel in the street. This place is the real deal, and its longevity, great vibe and central location make it Phoenix’s best Irish pub.

Giovanni Scorzo doesn’t have time for your bullshit. He hasn’t for the past 35 years. The oft-cantankerous teddy bear in disguise who runs this family-style market and trattoria is obsessed with doing Italian food the right way, and if you don’t like it, you’re wrong, and he’ll just keep on doing it the right way until you eventually figure that out. What he won’t do is dumb down his food to suit Americans’ misconceptions, which is precisely why Andreoli remains such a treasure. Whatever Scorzo and his family can make fresh, they make fresh, from the bread to the charcuterie to the pastries. Whatever they can’t, they purchase at great expense from quality suppliers, giving them the necessary raw materials to make their minimal ingredient-focused Italian cuisine sing. The permanent slate of sandwiches and salads is a treat, but the heart of the operation is a tiny white markerboard behind the counter that lists the daily specials. Try anything. All of it is perfect. And stuff yourself with some stellar sweets and an espresso before waddling out the door.

Sottise effortlessly showcases French brasserie cuisine and culture from its white-washed bungalow-turned-restaurant in downtown’s Roosevelt Row. Helmed by restaurateurs Esther Noh and TJ Culp, Sottise’s menu vacillates between luxury and comfort. Seafood towers brimming with oysters and caviar can be ordered alongside deviled eggs and boquerones. There are French classics, including escargot and croque madame, as well as playful riffs using traditional ingredients. Take Sottise’s duck dish, which is infused with nuance thanks to five-spice, Calvados-infused honey, rich hazelnuts and a fresh pop from grapes. It’s a stunning dish that you’ll find yourselves passing around the table to share with your dining companions. The bar shines bright at Sottise as well, with a deep list of French wines and a regularly rotating selection of whimsical craft cocktails.

Caribbean restaurants are popping up everywhere right now. Some of them are quite good, but we find ourselves returning to Cool Vybz Jamaican Restaurant. While the dining room is more functional than fancy, this little joint brings the sizzle where it counts. Chef Nakia Raymond was a seasoned hand back on the island, and here he keeps the focus on developing layers upon layers of flavor in a short list of dishes that pack a wallop. Raymond’s curry goat is sensational, so tender and flavorful you’ll want to slurp it off the bones, and his oxtails are a thickly spiced, gelatin-loaded umami bomb. The brown stew snapper plays a little like a complex, spiced sweet and sour dish. And jerk chicken might be a predictable selection, but it’s also a wise one. This is no barbecued chicken dipped in sauce. Raymond’s jerk is deeply imbued with a wild mix of herbs and spices, kicked up with a significant blast of Scotch bonnet peppers, then charred and smoked until you can smell it from across the room.

No doubt, some will squawk at a selection that doesn’t serve pho. But let this be a reminder that the cuisine of an entire nation — any nation — isn’t defined by one dish. Broken Rice, until very recently known as Com Tam Thuan Kieu, has been around the block, an anchor restaurant at Mekong Plaza for 15 years. That’s because it boasts a menu that’s reliably delicious — an extensive list headlined by their titular dish, com tam, or broken rice. Permutations abound, though the titanic Com Tam Thuan Kieu 10 Mon is a great place to start. This sampler platter includes vittles such as imperial rolls, grilled pork sausage, shrimp paste wrapped in tofu skin and cha trung, a sort of eggy meatloaf. There’s an abundance of brightly dressed salads, and those who just have to have soup would do well to give the hu tieu a spin. Clear and silky, it’s loaded with your choice of meats, vegetables and noodles. But there’s no pho here. And Broken Rice is no lesser for it.

Is there any restaurant in Phoenix that has altered the public’s perception of an international cuisine as suddenly and drastically as Lom Wong? Perhaps Barrio Café, when it opened diners’ eyes to a world of regional Mexican cuisine. But transformative restaurants like this are rare, and they deserve to be celebrated as such. Yotaka and Alex Martin continue to refine their microregional Thai fare, taking suspicious customers accustomed to Bangkok-style food on a ride through both Chiang Rai and the Moklen villages of southern Thailand, introducing them to dishes like boo pad pong garee, stir-fried crab with slivers of sweet onion in a turmeric-rich curry; and yam hua plee, a sweet and pungent banana blossom salad dressed with freshly squeezed coconut milk and an abundance of toasted coconut. For those raised on Americanized Thai fare, a visit to Lom Wong can be like seeing the world in color for the first time — a bit shocking and unfamiliar at first but bursting with new experiences that can be absorbed only with wide-eyed wonder.

Ban Chan is hardly new. Irene Woo’s “country homestyle” Korean restaurant in Mesa has been around for a decade, and Woo has owned and operated Korean restaurants since the 1970s. But a refreshed menu emerging from the pandemic coupled with a sudden burst of influencer interest have turned 2024 into a banner year for the East Valley stalwart. Ban Chan was always good, but Woo’s cozy little joint has found a deliciously comfortable groove as its grandma-style Korean fare finds a new generation of fans. Ban Chan’s strengths lie in soups and stews such as kal guk su, thick flour noodles in a clam and seafood broth; or maeun galbi tang, a complex, spicy broth loaded with beef ribs. Large-format hot pots like Woo’s outstanding pork belly and kimchi are great for a crowd, while the influence of her time in Hawaii is felt in dishes such as her excellent, tender meat jun. What’s more, her namesake banchan is top-notch — unfussy, simple and full of flavor.

For those used to cooking their own dinner at Korean barbecue restaurants, Sizzle flips the script a bit. Here, the servers place slices of meat on the grill, flip when necessary, cut and serve, all right in the center of your table. For those a little unsure how long to sear each style of meat, the help is welcome. Pick individual cuts or one of the combos from the menu which include multiple varieties of either beef or pork plus a side of kimchi or soybean stew. All of the meals come with banchan, small plates of pickled veggies and toppings to enjoy with bites of meat. Sizzle offers an experience that is upscale yet fun, interactive yet intimate. The high-quality cuts of meat paired with noodle dishes and creative cocktails make the Old Town and Desert Ridge restaurants a standout for Korean barbecue in the Valley.

It’s been less than a year since Shinji Kurita left the restaurant that still bears his name, and while Kurita’s departure stings, what’s remarkable is that ShinBay hasn’t lost a step. We shouldn’t be surprised. Restaurateur Hyunwook Lee has a nose for talent, and Kurita’s replacement, veteran Chef Ken Tanaka, has the skill to carry on ShinBay’s legacy while putting his personal mark on the city’s most impressive omakase counter. Though the format remains the same — a lengthy multicourse tasting menu concluding with an eight- to 10-piece flight of nigiri — Tanaka’s style hews more traditional than Kurita’s, but only just slightly. ShinBay continues to source truly exceptional seafood, painstakingly crafted into delicate, minimal morsels that focus the senses and extract every bit of natural flavor. And while the nigiri is only half the meal, Tanaka’s is exceptional — excellent shari topped with a panoply of fish prepped by the touch of a master.

The past few years have taken their toll on the East Valley’s Chinese restaurant scene. Between the pandemic, visa restrictions and a shrinking Chinese student population at ASU, the engine that was roaring in 2019 is now idling. But through all of the difficulties and a significant retooling, Old Town Taste remains a go-to spot for folks seeking sharply executed traditional Chinese fare. Evolving away from its original Shandong- and Beijing-centered menu, Old Town Taste has leaned more fully (though not exclusively) into Sichuan cuisine, and classics such as the homey mapo tofu and crispy fried Chongqing chicken pack a satisfying mala punch. Signature dishes like pungent, fish-flavored eggplant and crispy Sichuan fish filets still sizzle, and there’s plenty of tendon, pig ears and intestines on the menu for those who prefer their Chinese food unadulterated rather than tailored to American tastes.

At the front entrance of George Yang’s, a steady stream of customers and delivery drivers pick up bagged takeout orders. But this Chinese restaurant offers much more than delicious food to go. Beyond the host stand, a large, dimly lit restaurant unfolds. A glass-enclosed bar displays specialty bottles of wine and spirits. Large tables spin their feasts on lazy Susans, while couples enjoy cocktails on date night. The menu offers a wide selection of dishes ranging from familiar classics, such as Mongolian beef and orange chicken, to more unique house specialties. We love the Kung Pao 3 Seas, which includes shrimp, scallops and crackly, crispy fried fish in a spicy, rich sauce. The giant menu has something for everyone, whether you prefer to dine in or enjoy the flavors from your couch.

We’d wager to guess you’ve never had Indian food like this before. Feringhee, a bold restaurant in Chandler, puts a fine-dining twist on classic dishes, infusing fragrant spices into unique preparations. It’s the perfect spot for Indian food fans to try something new, special and wildly different. Start with a trio of pani puri, bursting with the flavors of mint, blackberry, pineapple and passion fruit. Then try Kandhari pork ribs with pomegranate glaze and fennel pollen and Feringhee’s version of saag paneer made with layers of cottage cheese and spinach brightened with red pepper jam. The Black Dairy Dal is good enough to drink, and when it comes to actual cocktails, continue on your spice-filled journey with a Masala chai-infused vodka or a turmeric-essenced Jack Daniel’s tipple. Feringhee often features special menus and prix-fixe dinners that level up the experience even more.

The Dhaba is cozy, comfortable and welcoming. On top of that, the food is delicious, which all together makes this Tempe staple the perfect neighborhood spot. The large menu focuses on Punjabi recipes and includes a number of options for kebabs and skewers cooked in a tandoor-style oven. There are plenty of vegetarian dishes, along with meat options, and each dish on the menu has a recommended wine pairing. Don’t know what to pick? Try one of the three thalis, which offer a taste of multiple dishes at once and come with a mug of hot masala chai and a dessert. Take a seat, sip your tea and take in the sights, sounds and enticing aromas of this neighborhood restaurant.

“Middle Eastern” can be a clumsy catch-all term, but in the case of Golden Restaurant, it’s not entirely inappropriate. The owner is Palestinian, and the menu is primarily Levantine, but the kitchen reaches its tasty tentacles into a number of Arab cuisines. The result is a busy — and large — menu filled with an awful lot of delicious food. Baked-to-order flatbreads are the focal point of this popular, inexpensive joint, whether topped with sizzling za’atar and sesame, fresh vegetables and pungent cheese or a myriad of seasoned sausages and meats. But the extensive menu is loaded with delicious dishes — thick, rich mezes loaded with olive oil, meaty wraps and kebabs deftly seasoned and grilled, and crisp, honeyed desserts. Start with a cup of gratis mint tea, grab a date on the way out the door during Ramadan, and whatever you choose in between will make for an excellent meal.

It feels a little unfair, highlighting this as a halal restaurant. After all, the Hyderabadi family that runs City of Spice serves up dosa, paneer and vegetables that stand tall with the best of them. But halal Indian restaurants are a little trickier to come by, and City of Spice handles meat like no other. Looking for lamb? Try the fiery, vinegar-infused lamb vindaloo or the green chile lamb, an explosive concoction loaded with fresh herbs and garlic. Goat? Try the goat kadai, slow-cooked in a fragrant stew of ginger and tomatoes, or the Hyderabadi biryani, tender chunks of meat buried in a mound of steaming, flavorful rice with fresh lemon and raita. Chicken? Try sizzling seekh kababs in a hot iron skillet over sweet onions, or City of Spice’s outstanding butter chicken, a wildly spiced and intense version the likes of which you’ve probably never tried. Whatever manner of critter strikes your fancy, this is a kitchen that knows what to do with it.

Sometimes you need a reminder that one of the most delicious restaurants in town is right under your nose. Zhor Saad’s restaurant slash market slash clothing shop has been around for more than a decade, but the combination of a quirky location and rarely seen cuisine mean that it’s still fighting for respect after all these years. Saad’s food deserves it. Her bastilla is a mind-bending sweet/savory ground chicken pie, loaded with cinnamon and ground nuts and wrapped in crisp pastry. Tagines like saffron-scented lamb and fish with tomato and olives are sultry and densely layered, while tender vegetables perch atop mounds of fluffy, steaming couscous. Saad’s golden kunafa filled with sweetened cheese and paired with mint tea is an excellent reason to linger at the end of the meal. And don’t be afraid to linger. Saad typically runs a one-woman show, and dinner arrives at her pace. Settle in and savor it.

These days, our favorite Ethiopian joint in Phoenix is one of its least heralded. On a stretch of McDowell better known for commuting than cuisine, this laid-back joint with a welcoming staff serves bold and distinctive classics on excellent injera — almost chocolate-colored, made with pure teff and boasting a sharp, fermented tang. Doro wot dresses chicken and eggs with a sultry chile-heavy buzz, alecha siga wot brings sweet ginger and turmeric to flavorful chunks of beef, and the shiro wot turns chickpeas into a buttery, smooth paste that’s scented with onions and berbere. If you like your beef seared, the shekela tebes is served sizzling hot with peppers, onions and fresh rosemary; if you like it raw, the Kare special kitfo is lush and rich with a mix of cheese and collard greens. And whatever you try, there’s no better way to end the meal than with the traditional Ethiopian coffee service.

How wonderful is it that a mini-boom of West African restaurants has suddenly made this a viable category? There always have been a couple of West African restaurants around the Valley, but for the first time, researching them all requires some significant legwork. After making the rounds, West African Cuisine has emerged as our favorite. Formerly Authentic Liberian Cuisine (now under new ownership), West African Cuisine has carried over most of the Liberian menu but expanded a little further to rope in other regional dishes. Goat pepper soup brings some serious fire, packing intense habanero flavor while keeping the capsaicin just tame enough to make the dish edible. Egusi soup slings some heavy funk, mixing a medley of meats and spinach with smoked fish and shrimp powder for a heady, hearty stew. Palm butter is oily and rich, spicy and garlicky and loaded with peanuts, like a thick curry. And the jollof rice is a standout — beautifully seasoned and served with a fried turkey quarter that features sizzling crisp skin, juicy meat and a perky habanero sauce to accompany.

All Pierogi Kitchen has long been one of the Valley’s top destinations for Eastern European cuisine, but its very best feature might be that it seems to get better and better with each passing year. Owner Nataliya Koshalko serves the foods of her native Ukraine, along with regional specialties from neighboring Slavic countries, and her extensive menu is a celebration of hearty meat-and-potatoes fare. The namesake pierogi are here in abundance, served up hot in the restaurant or frozen to take home from the market next door. Boiled or pan-fried, they’re hefty little lumps of tender dough stuffed with the likes of ground meat, sauerkraut, pork and cheese. Soups are a standout, including a hot beet borscht, a green borscht packed with herbs and a dynamite dill pickle soup, creamy and rich and loaded with potatoes and chunks of kielbasa. Smoked sausages snap, potato pancakes crunch and an exceptional chicken Kiev oozes a lake of butter when you tap into its piping-hot molten core. It’s a no-misses kind of menu, and few Valley restaurants of any persuasion are so consistently delicious.

There are some delicious new happenings around town with pastrami, bagels and other traditional trappings of Jewish delis, but if you’re looking for the total package, Goldman’s Deli remains our pick. This is a Chicago-style Jewish deli, not New York-style, which means you can get a Chicago dog to go with your gefilte fish (anybody ever try dragging the latter through the garden?), and during spring training, there’s a good chance you’ll run into White Sox owner Jerry Reinsdorf smoking a cigar with a crowd of baseball scouts on the sidewalk outside. But the classics are all here and all well-represented, from a crisp and greasy pastrami Reuben to an icy clear bowl of cold beet borscht to an absolutely stellar chopped liver plate that’s so smooth and sweet it’s the perfect gateway dish for the hepato-curious.

We challenge you to try a little experiment. Hand anyone a burger from this Scottsdale restaurant, and watch as they take a bite. After they’re delighted by how delicious the burger is, tell them it’s entirely vegan. Cue the shock and awe. The burgers at Uniq taste just like the ones from your favorite drive-thru takeout combined with a hint of smash burger nostalgia. The menu also includes vegan chicken sandwiches and nuggets, salads and delicious loaded fries. Get messy with the Southwest Fully Loaded Fries, which come topped with melted vegan cheese, jalapeños, chipotle aioli and crispy onions. This unique spot feels so indulgent and satisfying, you won’t miss the meat one bit.

Uptown Farmers Market is an experience that you won’t soon forget. Over 100 vendors showcase coffees, fresh produce, pancakes, desserts, burritos and waffles. There are options for those who want gluten-free or vegetarian options, as well as foods from around the world. Supporting local is key at this farmers’ market, and in addition to food items, Valley makers sell soap scrubs, wooden cutting boards, jewelry and much more. There are bounce houses for the kids, and of course, you can bring your well-behaved dog. Take a leisurely stroll and make it your personal goal to sample something from every single vendor. The market is usually open on Saturdays and Wednesdays, and if you go once, you’ll put it on your to-do list for future visits.

This massive grocery chain has everything you need, and plenty of items you didn’t know you needed but will bring home with you anyway. Buy and try Hello Kitty sake, yellow dragon fruit, decorative chopsticks, Korean skincare, shrimp-flavored chips and oh-so-much more. You’ll want to pick up fresh kimchi from the ready-to-eat food station in the back corner or check out the fish options at the extensive seafood section. Before or after your shopping trip, stop at the food court which boasts a number of restaurants cooking up fried pork belly, spicy noodle soups, fried chicken, bulgogi risotto and French-inspired desserts, just to name a few choices.

The Asian megamarket boom is both delicious and exciting, but sometimes there’s no substitute for a well-stocked neighborhood market. Forget its diminutive footprint. There’s no better place in town to stock up on everything you need for Japanese cooking. New Tokyo is free of fluff and a boon to the indecisive, loaded with a thoughtful selection of ingredients that feature one or two quality options rather than a mountain of junk. Shelves of pantry staples are joined by fridge and freezer cases filled with fresh ingredients, from miso to mackerel to myoga. The sweets and snacks aisle is no slouch, brimming with deeper cuts than the same old, same old you’ll find everywhere else. And a small selection of kitchenwares is joined by an extensive collection of Japanese DVDs for those looking to catch up on their dramas or learn the language while watching some anime.

It’s more Italian-American than Italian if we’re splitting hairs, but anybody who grew up with Italian subs, cannoli and a big pot of gravy on Sundays is going to feel right at home in this place. Romanelli’s strength lies in its ability to offer a wide selection of groceries that range from the fancy-pants imported delicacies to the cheap everyday staples, with plenty of options in between. Meanwhile, the deli slings some formidable subs, from piles of cold cuts with cool vegetables and a tart vinaigrette on crisp bread to hot sausage and beef sandwiches dunked in marinara or jus with your choice of peppers. And when you’re ready for some sweets, the bakery case offers a bevy of favorites, including cannoli that aren’t too sweet, perfect almond-scented pignolate and surprisingly good sfogliatelle.

The name isn’t a boast. There are times when it feels like A to Z literally has everything. Of course, it’s impossible to squeeze all of Eastern Europe into a market in Surprise, no matter how well-stocked, but Lord knows they’ve tried. Though you’ll find plenty of products from Ukraine, Lithuania, Czechia, Germany and other countries in the region, Polish food is the specialty here, and they have it in spades. The shelves are lined with endless bottles of pickles and sauerkraut, jams, juices, soups and more. In particular, there’s an extensive selection of alcoholic beverages imported from Eastern European countries. The true knee-buckler, however, is the deli case, crammed with dozens of sausages, hams and forcemeats, and a dizzying selection of imported cheese. Even better, if you don’t feel like cooking, the hot deli serves up a rotating selection of popular Polish dishes, packed to order and ready to eat at home.

Appearances aren’t everything, but three seconds after you set foot in Arcadia Meat Market, you know you’ve landed someplace special. The display case looks like something you’d see while vacationing in Europe — brimming with stunning cuts of meat artfully trimmed to look as good as they taste. Sourced primarily in-state, the beef from Arizona Grass Raised Beef and pork and lamb from Chiricahua Pasture Raised are exceptional specimens, ranched and butchered with care. A small but smart selection of cured meats joins exceptional house-made sausages to round out the case, and the freezer is filled with all manner of meaty goodies to stock up for the future. Arcadia Meat Market also offers local fresh products such as pasta, eggs and greens, and premium pantry items from both Arizona and abroad. Most importantly, though, this is a place that can boast a great butcher shop’s most indispensable asset: a staff that know their stuff and are happy to share their expertise.

Chris Nelson has carved out a niche as the Valley’s premier purveyor of top-notch specialty seafood. His small but stunning case, at both the Phoenix and Scottsdale locations, is always jam-packed with a wild variety of ocean critters, ranging from straightforward favorites such as cod and salmon to all kinds of seasonal specialties rarely seen around these parts. Live sea urchin? Razor clams? Fresh smelt and sardines? Watch the shop’s Instagram feed and wait for your favorites to pop up. What’s more, Nelson’s features a great selection of meats, prepared foods and pantry items, including an array of premium tinned seafood. And kitchen specials such as clam chowder, a killer Wednesday lobster roll, weekly specials like the Thursday crudo and one of the best chilled seafood towers in town make this a great stop even if you prefer to let somebody else do the work.

Fatboy Sandos in Mesa has pioneered Japanese-style sandos in the Southwest. These Japanese sandwiches feature thick, slightly sweet and ultrasoft milk bread imported directly from Japan. The shop’s bestseller, the Japanese Egg Salad Sando, offers a unique twist with a wasabi-like kick from Dijon, creaminess from amber eggs and the richness of Japanese mayo made with egg yolk. Alongside the egg salad, they serve pork katsu, shrimp ebi katsu and eggplant katsu sandos, all topped with katsu sauce, purple cabbage, Dijon and Japanese mayo. The Fruit & Cream Sando, filled with mandarin pieces, strawberries or kiwi, offers a sweet finish for dessert. Fatboy Sandos brings a slice of Japan to the heart of Mesa’s Asian District.

Inside downtown Phoenix’s shipping container food hall is a tiny counter spot serving bagels in the morning and burgers for lunch and dinner. And those burgers are worth the wait. The brisket patties are smashed until perfectly thin and crispy around the edges before they are layered with a variety of toppings and sauces. The Stoop Burger puts a spin on a classic with cheddar, caramelized onions, Dijonnaise and housemade dill pickles. The pickles pack a vinegary punch that cuts through the sharp cheese and rich meat for a flavor-packed bite. The Cheez Wiz takes the concept of a cheeseburger to new heights as it’s piled with cheddar, American and Gruyere cheeses. And the Burner rounds things out with a little candied jalapeño heat. The burgers come a la carte, so order some tots or curly fries on the side.

What separates Ted’s Hot Dogs from other hot dog joints? Fire. Once you navigate the always long line and place your order, the crew slaps your chosen sausages on a live charcoal grill, poking and tearing them just enough to let the smoke penetrate the casings and develop some crispy charred edges. But there’s more to it than that. The lone Arizona outpost of this western New York mini-chain slings the Sahlen’s sausages of its home turf — perhaps a touch timid for those who prefer an aggressively seasoned dog, but still an excellent-quality sausage — and dresses to order from an extensive list of toppings. The all-beef is the top dog, but don’t snooze on the tasty Italian sausages and the excellent uncured white hot from Schreiner’s (a local boy!), pale and plump and dynamite with a little mustard and onions.

Chicken wings are a fairly ubiquitous food, found everywhere from upscale gastropubs to a grocery store freezer case. But Valley Wings’ three metro Phoenix locations are still our favorite place to pick up the poultry. The local chain may not have as many flavor options as other eateries, but what they do, they do well. Our go-to order is the honey hot wings, which live up to their name by delivering a noticeable spice kick along with a pleasant sweetness. Whatever flavor you choose, the wings are crispy on the outside and juicy on the inside. It’s a combination that keeps us coming back for more.

New York City’s favorite sandwich has a cult following among its devoted followers. Nowhere can you find a better example of a chopped cheese apostle spreading the good gospel of the sandwich than Travis Angelini, who runs food truck Meat the Cheese. Since March 2021, Angelini has been slinging the sandwiches, which originated in Spanish Harlem and consist of ground beef sauteed with onions and cheese and placed on a hero roll with a hefty servings of fixings. And these hoagies are seriously tasty. Most of the time, the truck is outside Yilo Arcadia at 44th Street and Thomas Road. But since it’s mobile, the only way to know for sure where to grab yourself one of these delectable sandwiches is to check the truck’s Instagram page. While several other spots around town serve chopped cheese, Angelini’s focus and the simplicity of his truck’s mission have elevated the sandwich to a higher realm.

Scott and Bekke Holmes, competition pitmasters turned restaurateurs, continue to win our vote for the outstanding barbecue smoked at Little Miss BBQ. Its two Phoenix locations serve glistening, tender brisket, meaty, mahogany-colored ribs and moist, succulent turkey, all inspired by Texas Hill Country-style ‘cue and the techniques of its exceptional pitmasters. You could visit simply for the beautifully smoked meat smorgasbord, but Little Miss BBQ’s sides and sweets are no slouches, either. We don’t skip the ranch-style beans that are studded with chunks of smoked meat or the creamy mac and cheese. And, whether you eat it there or take it home, Bekke’s personal-sized smoked pecan pie is an ideal sweet ending. If you’re downtown on Roosevelt Row, you can find a taste of Little Miss at its new sibling concept, Full Speed Chicken and Ribs. The spot straddles fried chicken and barbecue staples, with the Holmeses’ outstanding St. Louis-style pork ribs and pulled pork on the menu.

Something that frequently takes Phoenix newcomers or visitors a while to get used to is the fact that much of the Valley’s best food is found in strip malls. And that certainly holds true for Mimi Forno Italiano. This small, neighborhood restaurant is tucked next to a Big 5 Sporting Goods store in Laveen. You might miss it if not for the crowds of customers picking up pizza boxes and the enticing aroma of garlic butter that fills the parking lot. Inside, you’ll probably have to wait for a table. We recommend snagging a seat at the bar where you can order a glass of wine and take in the surroundings. Families share giant pizzas, couples make googly eyes over desserts and those takeout orders continue to fly out the door. The pizza menu is split into two sections, red and white, with tons of options for each. We’re partial to the Polpetta, a meat lovers-style pie topped with homemade meatballs, and the Capricciosa with ham, artichokes, mushrooms and flavorful olives. The pizzas also can be folded over to create many different types of calzones. All of the varieties come with a tender, bubbly crust that will leave you fighting over the last piece.

Restaurant salads are often predictable at best to sad, droopy or just plain weird at worst. Suffering through slimy lettuce, rubbery cherry tomatoes, wedge salads drowning in dressing or cardboardy kale Caesars adds insult to injury when you’re trying to eat right. But family-owned East Valley mini-chain Perfect Pear Bistro will make you eager to devour greens and superfoods. It features 10 entree salads with interesting ingredient combinations, delicious housemade dressings and a wide choice of add-on proteins including chicken, shrimp, salmon and mock chik’n or falafel for vegans. The Perfect Pear Classic is a lovely and surprising balance of sweet, savory, herbal and tart thanks to pears (of course), dried cranberries, gorgonzola, mint, red onions and toasted hazelnuts topped with cider vinaigrette. The Baja lime will satisfy your Southwestern cravings, while Strawberry Fields adds naughty bacon to the fruity mix (though you can ask to leave it off). Many items sport other, guiltless protein sources such as quinoa, sunflower seeds or pumpkin seeds. There are also quinoa bowls, tacos, pasta, sandwiches, soups and a full bar, including wine, craft beer and specialty cocktails, so it’s ideal for groups of disparate diners and drinkers.

Fresh fish is the name of the game at Shimogamo, a sushi counter and upscale restaurant tucked into the corner of an unassuming Chandler strip mall. The family behind the restaurant moved to Arizona from Japan in 1994. Determined to share the true flavors of their homeland, they opened Shimogamo in 2003. Founders Sanae and Yoshio Otomo have since passed the torch to their daughter, Mika, and her husband, Tokyo-trained chef Daisuke Itagaki. The duo recently expanded the concept with a new location in Gilbert, but we’re partial to the original, modern yet cozy sushi counter in Chandler. For the freshest catch, check the specials board to see what these talented sushi chefs are slicing up daily.

Ahwatukee isn’t generally known as a culinary destination, but people come from far and wide for Origami Ramen. Owner/chef Yusuke Kuroda, an Osaka native and Nobu alum, opened an affordable, family-friendly, casual joint in summer 2020, and we’ve deemed it the best ramen in Best of Phoenix for four years running. The classic creamy chicken and pork broth is insanely rich and fragrant, while the black soy with black garlic oil imparts otherworldly earthy umami. More than a dozen bowls come with curly noodles with a slight chew or silky, slender noodles; you can’t go wrong. Protein choices are tender, fall-apart white meat chicken, pork belly cha-shu or tofu, and garnishes include fresh-as-can-be green onions with a sting, sweet corn kernels and perfectly soft-boiled eggs. Origami also sells a smattering of fried appetizers, Japanese curries, rice bowls and sweet drinks, and it’s cute as a button inside thanks to an eye-catching origami light fixture and walls plastered with anime stickers.

Make sure to skip breakfast before showing up to Great Wall for dim sum. The west Valley restaurant has an extensive menu that often tempts us to over-ordering — and overeating. The dim sum comes in three price tiers: small, medium and large/special, and there are treasures to be found at every level. We love the shrimp shumai (the biggest we’ve ever seen), the spareribs with black bean and the crispy roast duck. There are dishes for adventurous eaters (think chicken feet and tripe with ginger and scallion) and for those who like tried-and-true Chinese dishes, such as salt and pepper chicken wings and barbecue pork buns. It all passes by your table in the large dining area. Bring a group to try more dishes, but be advised that although dim sum is served every day, some items are only available on the weekends.

The dining options inside Mekong Plaza frequently change. But Happy Bao’s stands strong, continuing to serve the Valley’s best dumplings year after year. These handmade, slightly irregularly shaped parcels are as delicious as they are unique. The chefs at this small restaurant share recipes from northern China and make excellent noodle and rice dishes along with fluffy buns and soup-filled xiao long bao. But the signature dumplings, stuffed with pork, chives, eggs and shrimp, are our go-to. They have a slightly thicker skin than many varieties, giving them a super-satisfying chew. They also come in pork and chicken flavors or in a combo of 20 for the perfect dumpling feast.

Millionaire’s shortbread, sticky toffee pudding and custard trifles, oh my! Any British expat will feel their heart flutter at the mention of such delights. And these hard-to-find treats can all be bought at The Great Gadsby, a small but mighty bakery in Gilbert. Stop in for a savory, flaky, buttery sausage roll, and you’ll inevitably leave with a box full of goodies to enjoy later. This bakery has been serving a blend of British baked goods with a little French patisserie influence and a dash of American cooking since it opened in 2017. Popular items do sell out, so we recommend stopping in early, or placing an online order if you’ve got something really specific in mind. Otherwise, drop by and see what treats you might find in the case.

Whether you’re seeking a fresh-baked flaky pastry on the go or want to sit down and savor it with a cup of coffee, JL Patisserie should be your go-to spot. It offers several varieties and even a few to take home and cook yourself. A croissant with smoked ham and Swiss cheese is the perfect way to ease into a Saturday morning. Or, finish off brunch or one of its weekend specials with the sweetness of a chocolate coconut pecan scone. Scottsdale is the flagship location, opening nearly a year before the central Phoenix spot took over the space of an ice cream shop in December 2019. The display case is filled with what seems like endless options — savory or sweet. And what French cafe is complete without an offering of macarons? JL Patisserie offers 13, from Earl Grey and rose lychee to more standard fare like strawberry, lemon and vanilla. Do yourself a favor and spend a morning exploring what this cafe has to offer.

Chef-turned-baker Mark Bookhamer has crafted crispy, crackly baguettes, squeezable milk bread buns and more for chefs around town since 2021 under the name Nice Buns Bakery. Although he sells directly to restaurants, there’s no need to fret about finding Bookhamer’s breads. Made from local small-batch grains from Hayden Flour Mills, Bookhamer’s baked goods are featured on menus around the Valley. You can sample his pretzels and sesame buns at Wren Sudhalle in Ahwatukee; try one of Underbelly Meat Co.’s rotating sandwiches on one of Bookhamer’s buns, baguettes or ciabatta; or tuck into pan con tomate at wine bar Kid Sister. A thick slab of Bookhamer’s country loaf soaks up its juicy, smoky, garlicky tomato topper. Follow the bakery on social media @nice_buns_bakery, where Bookhamer will often share the latest spots serving his carby delights.

We’re about 2,500 miles from New York City, where a good bagel is easy to find. Here in Phoenix, you have to drive past a staggering number of chain bagel shops and mediocre bakeries to find a bagel that’s worth its salt (or garlic, or poppy seed). The Bagel Man in Ahwatukee is where we go for a truly excellent bagel. Owner Kal Salih opened his first bagel shop in New Jersey in 1994, and he’s got the formula down pat: Use water filtered and softened to replicate East Coast H20, make the dough in-house, make them nice and big, then boil them to perfection. The results are massive bagels with a nice crisp exterior and a tender interior. You can get them in the form of a breakfast sandwich with egg, cheese and a selection of meats, but we like them best done simply: with just a schmear of cream cheese, allowing the bagel to be the star of our morning.

You can smell the carbs as soon as you open the door to Urban Cookies, so take a deep whiff of baked goods as you walk inside the tiny retail store. There’s just enough room to lean in for a closer look at the nearly dozen cookie options, which include a Prickly Pear Saguaro sugar cookie, because Arizona. These treats are not of the grocery store variety. They are sizable — with mere mortals needing both hands to hold on before taking a bite — and they are baked fresh every morning in both the Phoenix and Scottsdale stores. If your sweet tooth is more fixated on cupcakes, pick from among a dozen everyday flavors and occasional specials. This bakery also offers dessert bars, iced cookies and cakes. They’ve been curing sugar cravings since 2005.

A popular, stylish Old Town Scottsdale coffee shop would seem the least likely place to find an excellent no-nonsense breakfast sandwich. This is a neighborhood that thrives on showy fluff, after all. But the breakfast sandwich at Berdena’s is a stone cold killer that works so well because every element is handled with precision and care. Thick slices of ham get a little sizzle on the griddle, cheddar melts over a fried egg with a gorgeous lacy edge, a handful of crisp arugula joins a perfectly seasoned slice of tomato, and all of it is piled inside of a soft, eggy brioche bun. A subtle smear of chipotle aioli is as wild and crazy as this sandwich gets, but unlike so many of its more showy contemporaries, a little care and craftsmanship is what makes this sandwich pop.

While trendier doughnut shops often try to do more, changing up everything from the toppings to the dough, Dutch Donut Factory stays classic. On any given day, the Mesa shop has nearly 30 varieties available, from pillowy raised and glazed doughnuts to moist cake and old fashioned styles dressed up with coconut flakes or sprinkles. With doughnuts this good, simplicity is king. Upon browsing the case, you’ll find every other delight you need for a truly satisfying pastry spread: tangy buttermilk bars, crisp, cinnamon-laced apple fritters and tender cinnamon rolls, as well as Texas-style kolaches, coffees and boba teas.

If our waistlines allowed it, we’d eat ice cream every day, but alas, if we want to keep fitting into our jeans, it’s an occasional treat. Not every scoop is worth the calorie splurge, but we never regret stopping at one of Novel Ice Cream’s three Valley locations. We first became aware of Novel when we started seeing images on Instagram that made our mouth water: a bright blue schmear of ice cream sandwiched between a fresh sliced doughnut. It made for great content, but Novel’s offerings aren’t just pretty pictures. The local chain keeps eight flavors permanently on the menu (including the bright blue Cookie Monster and a decadent Bourbon Toffee Caramel Crunch) and rotates in four different ones each week. They’re all creamy, made in-house and refreshing, and if you’re dairy-free or just want something a little lighter, Novel does a bang-up job with fruit sorbets as well. Novel has newer locations in Mesa and Peoria, but we particularly love visiting its original home in a tiny historic building on Grand Avenue.

Replicate the vibe of your European summer memories at Cool Gelato Italiano. The tiny shop tucked away near Scottsdale Museum of Contemporary Art is owned by Alberto Della Casa and Leticia de Lucia, who trained with a gelato master in Bologna, Italy, to bring dessert-loving Phoenicians the finest gelato in town. Cool Gelato Italiano serves a rotating selection of traditional and creative flavors, everything from raspberry and chocolate to tequila lime and banana caramel pecan. Many of the flavors are vegan and are clearly marked as such. Whatever you choose, you’ll close your eyes in bliss as the cool creaminess and intense flavor hits your palate. The shop keeps somewhat limited hours, so check the website before you go, and prepare to be taken back to Italy by every spoonful.

There is a trend — a good one — toward chocolatiers who produce their own chocolate in-house, and this little shop run by Louis and Denise Mirabella has joined the “bean-to-bar” movement with some excellent offerings of its own. What we find ourselves trekking out to Fountain Hills for, however, is the outstanding selection of bonbons built on fresh ingredients and premier chocolates sourced from all over the world, meticulously distilled down to tiny morsels that explode with flavor. Options range from classics such as cherry cordials, gianduja and cognac to wilder concoctions like passionfruit caramel, clove-spiced rice crisps and zinfandel ganache, but what sets Chocofin apart — in addition to the quality of its chocolate — is the exceptional intensity and pure flavor the Mirabellas coax out of the bonbons’ fillings. You only need one or two, but you’re going to want to take home a couple dozen.

Dialog is many things — a cafe, market, art gallery, Taschen bookstore and event space. Co-owner Chad Campbell told Phoenix New Times shortly after it opened in January 2023 that Dialog’s purpose is to “dialog with and engage the community.” The store’s minimalistic aesthetic drips cool, detached and dreamy futuristic vibes. That crisp, clean interior and the store’s big glass windows inviting in the wide-open, blue desert sky make the new Roosevelt Row hangout a great spot to chill or let inspiration flow. While the functions taking place at Dialog are frequently changing, its U-shaped coffee and mocktail bar remains the constant spiritual center of the shop. Its beans are sourced through and roasted by Stereoscope Coffee in Los Angeles. Whether you want time to work on a personal project or a space to sip and chat with friends, Dialog has you covered.

If you’re looking for a new coffee joint where you want to linger outside and enjoy made-from-scratch waffles and your favorite cup of joe, Bang Bang Coffee will deliver. Coffee comes a local roaster, and patrons can choose from macchiatos, cappuccinos and lattes. Couples, families and those who just want some solo time can walk to the coffee window, chat with one of the owners and then have uninterrupted time with conversation or a good book. Ben Rushlo and Julie Higginbotham wanted to create a space where people can enjoy a casual vibe and where they can get to know the regular customers. The atmosphere at Bang Bang Coffee centers around a sense of community, offering an intimate and personal experience.

With locations in Chandler and also Epicenter at Agritopia in Gilbert, Peixoto Coffee Roasters keeps the East Valley buzzing. The Peixoto family have been farming coffee beans in Brazil for more than 100 years. Their family coffees are the highest quality and burst with a variety of flavor profiles including fruity, nutty, chocolate and honey. The stores also sell a limited amount of “extended family” coffee beans which hail from nations such as Ethiopia, Peru and Colombia. The atmosphere at the coffee shop is bright and airy, with lots of open spaces for working, networking or just relaxing. But the best part is bathing in the smells of freshly brewed fair trade coffee.

Nestled into a corner in downtown Peoria, this coffee shop’s drinks are as pretty as its view. The ambiance is cozy year-round, but the matcha is a bright spot, and we’re not talking about its bold green hue. To begin with, baristas use organic Japanese ground unsweetened matcha, but the rest of the order is up to you. Get it big or small, hot or iced then add espresso or flavor it with options such as vanilla or caramel. We like it best with honey and lavender to add a soft botanical flavor that’s just perfect. For a unique treat, try the Coronado Forest, a matcha latte with house blueberry blue agave puree and your choice of milk.

Although Wren House Brewing Co. only celebrated its ninth anniversary this year, the Phoenix brewery is the torchbearer of outstanding craft beer in Arizona. It carries that status in part because the brew team continues to experiment, introducing drinkers to different styles, hops and flavors along the way. While Spellbinder continues to be one of our favorite hazy IPAs, with the accolades to match, we also appreciate the brewery’s moxy in crafting lesser-known styles, such as a rich, smoky rauchbier. And, we have to hand it to Wren House for always knowing how to create anticipation with annual rollouts of Las Frescas, its fun fruited sours, and big IPAs with its dog and cat mascots Wally and Gravy. While you can find Wren House beers at bars and liquor stores around the Valley, it’s hard to beat the comfort of its home base, a bungalow on 24th Street. And, if you’re seeking a bit of European flair and fare, head south to Wren Südhalle, its Old World-inspired beer hall in Ahwatukee.

Catalyst Crafted Ales may be new to the Valley, but its brewer’s fingerprints are all over the state. Will Walthereson worked at craft havens including Wren House Brewing Co. and The Shop Beer Co. before opening up his own spot, Ad Astra, in Prescott. Luckily for local drinkers, he’s brought his talents back to the Valley, opening Catalyst Crafted Ales in Tempe. The sleek taproom is comfortable and shares space with S.A.L.T. (short for Sea and Land Tacos). There’s also an expansive, dog-friendly patio out front. Walthereson makes beers that are big, bold and sometimes a bit irreverent. Catalyst Crafted Ales boasts a massive tap list that includes playful fruited sours, outstanding IPAs, such as the New England-style hazy Expects in Checks, and imperial brews of all stripes, including of the higher-ABV seltzers that drink like a cocktail. You’ll also find well-made pilsners among the selections. No matter what your preference, Catalyst has something for every type of craft beer drinker.

Casual and friendly, O.H.S.O. on Central is a refuge for bicyclists. You can bike along the canal before you park and take a break to grab a beer and have some pub fare. Choices include burgers, sandwiches and typical bar food. Bicyclists don’t have to worry about where to park their bike, since there are several racks to house your wheels. The inside of the restaurant also is a homage to bike riders, with fun bike decor accessorizing the walls. The point is you don’t have to stop your bike ride to refuel — you can grab a bite to eat, enjoy the patio and then go for another ride along the canal. O.H.S.O.’s laid-back, community-focused vibe, combined with its playful nod to cycling culture, makes it a welcoming haven for active locals and visitors alike.

This West Valley brewpub takes its food as seriously as it does its craft beer. Peoria Artisan Brewery has served its beers since 2013 and has partnered with executive chef Michael Mahalick on scratch-made gastropub fare since 2015. The menu includes staple bar bites that are all made in-house with care, including crisp dry-rubbed chicken wings, fat pretzels with cheddar fondue and Kennebec fries dusted in the brewpub’s spice blend. Get a side of them alongside one of Peoria Artisan’s thick Arizona Angus beef burgers. The namesake PAB is a must-try, featuring bacon jam, muenster cheese, aioli, lettuce, tomato and onion. Like any great bar, the brewery offers a bustling happy hour and weekly specials, including its Burger Wednesdays that can help save a buck or two. But, if you’re looking to splurge, you can see what Mahalick and his crew have up their sleeves in the brewery’s new speakeasy. Tucked behind the brewpub’s kitchen, the chef’s table-style kitchen and bar is serving elevated eats and cocktails worthy of a special night out.

At Tap That Downtown, the slogan is “for the love of beer.” And that sentiment is embodied at this unique concept where customers are invited to pour their own pint. The bar features 35 different taps, which pour a rotating selection of craft beer and wine. Not sure what to try or don’t want to commit to a full pint? Tap That is perfect for those who want to taste their way through the menu. Pour yourself a little taste and move on to the next. Make sure to check out the food menu, as this bar offers much more than beer. Share a plate of wings or poutine or dig into a hearty burger or bowl of pasta. Pick a seat inside or on the mural-decorated patio at this fun and customizable experience.

When FnB opened in 2009, many applauded chef/owner Charleen Badman and co-owner/sommelier Pavle Milic for their devotion to local, seasonal fare but questioned their sanity regarding the decision to feature predominantly Arizona wines. Their insistence on championing the industry helped it grow and thrive, providing even better-quality bottles for their list. While the restaurant’s cellar today features a broad and impressive international selection — it garnered James Beard Award nominations for outstanding wine program in 2017 and 2020 — it’s still the best place in town to explore homegrown vino thanks to stellar sourcing and affordable pricing. Most of its Arizona bottles fall in the $30 to $60 range and include dozens of selections from bubbles to malvasia bianca, carignan to tannat, and numerous inventive blends using what grows best in the high desert. The list also includes a handful of selections from Milic’s esteemed label, Los Milics Vineyards, launched in 2014.

There are lots of logical and scientific arguments for wine on tap. Like, the machine keeps the contents in an opened bottle fresher by opening, dispensing and closing with minimal air between pours. The regulated precise pour enables a tasting smorgasbord that you’ll still remember the next morning is another perk. But really, the mere act of pushing a button and having an automated servant fill your glass with the wine of your wish is just plain fun. GenuWine Arizona founders Emily Rieve and Lindsey Schoenemann are former school teachers, so they’re experts in making a task easy and entertaining. Here, 24 wines are encased in a sleek self-serve contraption with screens above each bottle showing the wine, winery and price per pour of three options: 1, 3 or 5 ounces, which is a full glass. Just head to the bar and open a tab to get your chip card that you insert into said contraption before making your selection. After the pour is done, take your glass and find a comfy spot to sit and sip. Added bonus: Several of the wines are Arizona-born and made.

The recent proliferation of wine bars around Phoenix has been a boon for oenophiles. Hidden Track has been a champion of natural wines since Craig Dziadowicz and Danielle Middlebrook debuted their original bottle shop in 2015. At its current uptown location in The Strip on 12th Street, Hidden Track’s shop boasts unique wines that are often only distributed to them. Dziadowicz and his knowledgeable team can help you make a selection that will delight any geek. You will also find beers and provisions, such as conservas, pickles and cured meats to make a luxe charcuterie plate to pair with your purchase. But, Hidden Track is much more than a shop. The bar offers a rotating selection of wines by the glass and hosts tastings each Wednesday night. With the addition of Chef Marco Di Santo, Hidden Track’s food menu has blossomed with tapas and pizza-like flammekueche, a thin baked tart, to pair with your drink.

This white blend is refreshing, easily drinkable and ideal for sipping poolside. However, that’s not what catapults this wine to the top of the heap. It’s dominated by malvasia bianca, a delicate grape with peachy-apricot vibes that most don’t think would thrive in the Southwest but, like most Mediterranean varieties, does well in the Arizona desert. A nice dose of picpoul blanc, a Rhone grape that also grows happily here whose name translates to “lip stinger,” brings its distinct acidity and a kiss of abrasiveness, but in a good way that balances the bouncy and floral personality that malvasia brings to the party. It’s wonderful chilled. But after 10 minutes at room temperature, it changes and its full flavor and personality struts its stuff. This evolution reflects that of Arizona’s wine industry and growth, and the determination of fruit that defies mainstream reason by flourishing in rugged terrain. It also represents Arizona wine royalty with winemaker Kent Callaghan being the state’s most experienced winemaker, whose family planted their vineyard in the Sonoita/Elgin designated American Viticultural Area in 1990. Side note: “Love Muffin” is how Callaghan affectionately refers to his wife, Lisa.

Ten grape varieties. Six vineyards. Two counties. Le Blend is not just a clever name. It’s an amalgam representing the harmony that arises in the hands of a talented winemaker willing to push the boundaries in an emerging Arizona wine industry while having fun with it. The actual blend changes every year. This vintage flaunts sangiovese, cabernet franc, mourvedre, petite sirah, graciano, aglianico, grenache, tannat, montepulciano and tempranillo sourced from vineyards in Cochise and Graham counties in southeastern Arizona. The list may seem overwhelming, but the combination of light and fruity grapes with meatier and hearty ones produces a very likable, straight-forward red that offers qualities red wine loyalists crave — hefty dark fruit characteristics with a nice mouthfeel — and none that tend to scare non-fans away from it, such as intimidating tannins or a finish that overstays its welcome on the palate. It’s also super food-friendly. Le Blend originated 10 years ago, when winemaker Joe Bechard wanted to use grapes leftover after creating his other wines. It was intended to be a one-off. But it proved so popular that it’s been part of this Clarkdale winery’s regular lineup ever since, with the grapes intentionally sourced for this blend.

A visit to the liquor store is often called a run because the implication is that it’s a quick trip. When Trevor’s opened its first outpost on McDowell Road, the expansive and luxe liquor shop proved that a visit doesn’t always need to be rushed. In addition to boasting impressive selections of whiskies, craft beer, wine and cigars, these stores also come with bars, food and plenty of room inside and out to sit, sip and savor. Each location has something unique and fun to offer, too, from golf simulators to pinball machines. This combo of play and shopping works so well that Trevor’s continues to expand, with three locations and counting. Coming up next is a spot in PV, the redevelopment of the Paradise Valley Mall. We’ll be there, not just to make a run but also to relax and linger.

When the owners of The Breadfruit & Rum Bar released the first of Big Marble Organics’ bubbly sodas in 2020, that ginger beer was a bright spot amid the swirling chaos and uncertainty of the pandemic. Although The Breadfruit has shuttered, owner Dwayne Allen has continued to dazzle drinkers with Big Marble’s growing roster of award-winning zero-proof sips. That lineup now includes tonic water, a lemon soda and — our personal favorite — a hibiscus soda that highlights the warm, floral notes of a Jamaican sorrel. You’ll find these sodas around town at local bars and restaurants, as well as at retailers including Fry’s, Whole Foods and Total Wine and independent shops such as Arcadia Meat Market and Nelson’s Meat + Fish.