San Carlos Bay Seafood Restaurant
Sure, we could tell you that the seafood cocktails here are so fresh that you'll swear you can hear sea gulls overhead.

Or that the Sea of Cortez cookery (try the garlic shrimp with rice and beans) is so authentic that you'll actually think you can smell the salty ocean air.

Or that a visit to San Carlos Seafood is so enjoyable that you'll believe you've been magically transported to a cantina on a south-of-the-border shore.

Instead, we'd just like to steer you to the most delicious Mexican-style seafood the Valley has to offer, served up in a no-frills joint on a seedy stretch of East McDowell. But if you want to pretend that freeway overpass right down the road is an Aztec temple, be our guest. As for us, we'll have another ceviche tostada.

Carolina's Mexican Food
Sarah Whitmire
Had Fannie Flagg, author of Fried Green Tomatoes, grown up in south Phoenix and not Alabama, she might have written Green Corn Tamales instead.

And if she had, her inspiration couldn't have come from a more mouth-watering specimen of the titular delicacy than the steamed fluffy packets offered up at Carolina's.

Long famed for her tortillas, Carolina really shows her culinary flair with these heavenly blankets of golden masa wrapped around a few green chile slices, a sprinkle of fresh corn kernels and a molten glob of cheese. The bundles of joy are then wrapped in a corn husk, steamed and served piping hot at $1.20 a pop.

And maybe it's a good thing Fannie never got around to writing the book on green corn tamales. Looks like Carolina already beat her to it.

Blue Adobe Grille
Courtesy of Adobe Grille
Chile experts warn us never to touch any sensitive part of our body after handling spicy peppers. The Blue Adobe Grille's carne adovada will remind you why.

Red chiles grown in New Mexico are notorious for their wicked heat -- a fact that the chefs here adroitly exploit in their torrid sauce of this incendiary pork chili.

Dig pain? Drip some of the thick sauce straight onto your tongue. It's so fiery in the back of your throat you'll actually cough.

But even the most masochistic Mexican food buff will probably admit that the potent pork-and-pepper concoction is best enjoyed when wrapped in a flour tortilla, then tamed a bit with whole beans and rice.

But whatever you do, don't rub your eyes. You don't want to go blind, do you? Just eat enough until you need glasses.

We know we're in for a fancy meal when our server brings cute little stools on which our purses can rest. We've got a hint of fine things to come when we peruse a multi-course chef's tasting menu, ambitiously priced at $110 per person, plus $55 additional if we'd like paired wines (and of course we do). A "starter" sampling of Iranian Karaburun, sevruga, ostera and beluga caviar commands our respect with a price tag of $210.

Even a salad of romaine and aged Parmesan with cured lemon, walnuts and golden raisins sets us back $20.

High prices do not guarantee a wonderful meal, especially in a time when, anymore, even a marginal meal can set us back $30 an entree.

No, we're not quite convinced until our server presents us with an absolutely flawless amuse-bouche of perfect tuna tartare, complemented by gratis champagne. Or until the first jewel of buttery carpaccio of Black Angus beef dissolves on our tongue, and the last nubbin of Hudson Valley foie gras melts in our mouth.

Nothing served here is less than perfect. Even a deceptively peasant-looking cream of lobster soup startles with its superior character, lush as it is with medallions of seafood and seasonal mushrooms. By the time we're finished with an unspeakably elegant Earl Grey and chocolate cream pudding, we're true believers.

Mary Elaine's has long had the dubious distinction as the most expensive restaurant in town. These days, it's got plenty of contenders in the high-priced category. But for a truly gourmet, first-class evening out, there's still no competition.

George & Dragon English Restaurant and Pub
Christened after the allegorical tale of dragon slayer St. George, a man who later became the patron saint of England, the George & Dragon pub does well upholding the honor of a contemporary English tavern. Its wood-framed walls, high ceiling and massive beams affect a Tudor-style English pub of yore (who'd-a thunk this was once a Shakey's Pizza parlor?) and billiards, soft-point dartboards and interactive, big-screen games fashion a more up-to-the-moment scene. Football colors, military memorabilia and coats of arms decorate walls, and roomy leatherette booths form 'U'-shaped divans. There's a cozy dining room and a menu of reasonably priced yet palatable English fare. Crowning the carte du jour is the pub's authentic fish and chips.

The Dragon's vast array of ales, lagers and ciders will often spur pub-nostalgic Brits and pint-converted Yanks to a merry clamor sufficient to muffle the jukebox's rock-steady throb. After a potent pint or two, the George's brazen Britishness can make it seem as though you are actually on Queen soil.

But a word of warning, mate: In the event that you are unmindfully sloshed upon exit, just remember that it's five thousand miles to the nearest tube stop.

Readers' Choice: George & Dragon Pub & Restaurant

Haus Murphy's
Jennifer Goldberg
Tagessuppe? Bratkartoffel? Szegediner gulasch?

Nein, these only look like a bunch of bum Scrabble racks. In reality, they're soup of the day; German fried potatoes; and pork and beef with pepper, sauerkraut and spätzle -- all specialties of the haus.

Haus Murphy's, that is.

But instead of worrying about the correct pronunciation of these Deutsch tongue-twisters, simply dig into some of the best German food you'll ever run into without having to produce a passport.

Try the hearty hackbraten, an exquisite beef and pork meatloaf flooded with gravy. Or the kassler kotelett, two huge, smoked pork chops over a bed of sauerkraut. Whatever your choice, at least try to save room for Murphy's baked-on-site desserts -- the apple strudel and Black Forest cake are particular standouts.

Auf Wiedersehen!

It's an inaccurate stereotype that the French are rude to Americans. Look at how they treat Jerry Lewis.

Need further proof? Just drop into the 6th Avenue Bistrot, where chef-owner François Simorte will be on you like a flash, greeting you warmly, shaking your hand, inviting you into his cozy little cafe. Sacrebleu! One can only guess how he treats his regulars.

If you're smart, you'll treat yourself to Simorte's specialties like scallops with lobster beurre blanc -- fresh, firm and succulent. Sautéed escargots in garlic butter are simply scrumptious, as is the coq au vin, which is as fine as you'll find in the French countryside. Cassoulet toulousain is a pure knockout, bringing a creamy stew of white beans, duck confit and sausage. And after dinner, Simorte will undoubtedly try to interest you in his luxurious mousse au chocolat.

Oui, surrender.

Readers' Choice: La Madeleine French Bakery & Cafe

Middle Eastern Bakery & Deli
Lauren Saria
It isn't very pretty what a town without pita can do.

Thanks to the Middle Eastern Bakery & Deli, that's one problem Phoenix hasn't had to face in more than 20 years.

Much more than a place simply to buy authentic Middle Eastern manna, this exotic deli's our choice for Mediterranean treats such as dolmades, spinach pie, gyro meat, baklava, falafel, hummus and baba ghanouj. In addition to an impressive selection of cookbooks from the region, there are shelves of imported spices and condiments the likes of which you won't find anywhere else in town.

Whether you eat in or take out, Middle Eastern is worth cheering about. Tabbouleh, boolah!

Kona Grill
Meagan Simmons
When it comes to Pacific Rim cuisine, Kona isn't coasting.

Get past the spectacular decor (a 1,000-gallon aquarium, rich mahogany accents and more beautiful people than you can shake a tiki torch at) and you'll discover there's some real creativity going on in this kitchen. The Pan-Asian cuisine inspires such delights as Maui tacos, stuffed with blackened catfish; and Pan-Asian noodles, tossed with marinated beef tenderloin and Asian vegetables in a spicy black bean garlic sauce. These are the flavors that distinguish this polyglot cookery, and Kona delivers every time.

Sea's the day!

Maria Ranieri charmed us back in the '80s, when she evolved as the magic behind the award-winning pasta at Tomaso's restaurant. Then she bought another Tomaso enterprise, When in Naples. That was more than a decade ago, and since then, Ranieri has developed her restaurant brilliantly.

Recently renovated to add a gardenlike enclosed terrace, the sumptuous space is decorated with seaside murals, red brick walls and a copper-domed, exposed kitchen. Very Italian.

But it's the food that gets the heart pounding, celebrating Ranieri's now-famous handmade pastas, and a signature antipasto display in the eatery's foyer. Some of our all-time, flat-out lusted-after creations are the ravioli di Zucca (butternut squash filled, in a four cheese sauce) and Vitello alla Maria (veal sautéed in lemon butter with wild mushrooms, capers and artichokes).

Gourmet magazine has named Maria's to its list of America's Top Tables. Save us a seat.

Readers' Choice: Olive Garden

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