Best Cranky Sandwich 2001 | Capitol Coffee Co. | Prize-Winning Dishes | Phoenix
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Best Cranky Sandwich

Capitol Coffee Co.

Capitol Coffee Co. may call our favorite sandwich the "MeanGirl," but we don't take it personally. Surely the chef is always in a good mood when she makes ours.

That's because this sandwich is always delicious, enjoyed in the cozy little refurbished home set with rummage-sale furniture, or taken to go, wrapped in foil to keep the meal hot. It helps that it's huge, layering thick slabs (really, not wimpy slices) of peppered turkey pastrami and provolone with romaine, tomato, German kraut and stone-ground mustard-horseradish sauce on springy focaccia. This meal subdues the meanest of appetites, presented with a choice of homemade soup, Poore Brothers' chips or fresh fruit.

For cranky comfort food, Capitol Coffee Co. is our choice. And we mean that.

Best Gyro

Crazy Jim's

We've met our meat maker. He's Jim Deligiannis, owner of Crazy Jim's, and he's the man behind the remarkable pressed, vertically broiled lamb and beef that is the backbone of our favorite gyro sandwich.

The gyro meat has a great supporting cast, too. Every fluffy, golden-toned round of Jim's pita bread is baked on-site, his tomatoes are fresh and ruby red, and his purple onion curls lend crunch under a cap of crumbly imported feta that literally melts on our tongues. We slather it all in homemade jajiki, a smooth, tangy cucumber yogurt sauce.

And when we're craving variety, Jim's got other gyro-style feasts, include the picado pita (gyro with grilled onion, green peppers and jalapeño), steak (extra lean NY with grilled onions, pepper and cheese), and chicken (charbroiled breast with Greek seasonings and served three ways).

Crazy Jim's has our vote. We'd be insane to go anywhere else.

Best Cheesecake

Cave Creek Coffee Company

Cave Creek Coffee Company has a simple mission statement: to roast the best damn beans available. We've got a mission of our own: to eat the best damn cheesecake available. Luckily for us, C.C.C.C. comes through on both counts.

We don't kid around with cheesecake. Our perfect piece has got to be huge, thick and creamy. It's got to be good enough to go naked, not hiding under heaps of syrupy cherries or chocolate. That's why we love the rich New York model served here. Sure, they've got some fancier cakes, like the mocha seduction, with fluffy mocha cheesecake plopped on a mouth-watering brownie bed, then topped with whipped cream and chocolate drizzles. Or the chocolate eruption, blending chocolate cake with cheesecake chunks and nuts. They've got cute, too, with little cheesecakes on a stick they call Teddy Bars. But in their hearts, they stay true to honest, cheesecake quality.

Cave Creek Coffee and cheesecake -- mission accomplished.

Best Desserts

RoxSand

Like fine jewels, RoxSand's desserts are kept under glass, in a "dessert walk" display case. Unlike precious stones, the desserts are small touches of luxury that even we can afford.

The array, which changes daily, is dizzying. We can pretty much count on our most cherished creation, though: the B-52 torte, spanning three layers of rich truffle cream, one layer with Baileys Irish Cream, one with Grand Marnier, and one with Kahlúa, topped with crushed pistachios. The Adult Kit-Kat gives us sweet dreams with its crunchy hazelnut chocolate bottom and a lighter chocolate top dusted with dark French cocoa. And we swear by the Viennese walnut torte, splicing two layers of walnut frangipani with a layer of cheesecake in the middle, masked in a currant glaze and topped with fresh strawberries.

Partnered with glasses of fine dessert and port wines, RoxSand's desserts are the sweetest sensation we know.

Best Ice Cream

Mary Coyle

There are triple scoops of ice cream. And then there's the three-foot-tall wonder served at Mary Coyle. "The Mountain" is a seven-pound Mount Everest of various flavors, sauces, nuts and toppings.

But Mary Coyle isn't all about excess, even though most of its ice creams carry a whopping 19 percent butterfat content. It's about quality. All flavors are made on the pink pastel premises, just as they have been for the last 50 years, from family heirloom recipes. We line up for sundaes, showboats and banana bowls.

What a scream.

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