Best French Fries 2002 | Roti-Joe's | Food & Drink | Phoenix
We'll never be able to go back to Ore-Ida. Our heart is taken with Roti-Joe's fabulous fries. These deep-fried beauties come in a woodpile serving of hand-cut Belgian-style spuds, enormous steak-fry logs of primo potato spiced to high heat and dipped in Bohemian mayo dip (lots of hot, hot pepper).

Sometimes we get them with rotisserie prime rib or chicken. But often enough, we simply sit at the bar, sipping a glass of Penfolds Shiraz/Cabernet, slowly munching the hot, mealy slabs like cocktail nuts. After a few salty handfuls, we're almost sloppy in our happiness. It's Roti-Joe's, for when we just want to fry, fry away from this hectic world.

Timur Guseynov
How could such deceptively simple food -- "smashed" potatoes, olive oil, lemon juice and garlic -- be so utterly addictive? That's the question we attempt to answer every time we frequent Pita Jungle for a garlic dip fix. Cheap, delicious pita sandwiches and salads have always been reason enough to visit this artsy cafe, but once we discovered the strong, tongue-tingling garlickiness of this creamy alternative to hummus, nothing else would satisfy when an extreme garlic craving kicked in. Served with a warm plate of -- what else? -- pita bread, the dip is a delectable appetizer. Funny thing is, we love it so much that we have to force ourselves to save room for dinner.
We've been going to the original Uncle Sam's on Shea as long as we can remember, after it replaced a grimy Pizza Hut at least 15 years ago. After all this time, though, we have yet to find any other shop approaching the magnificence of these extraordinary cheesesteaks.

The secret's in the meat, imported beef thinly sliced/chopped, tossed on the grill and heaped in insanely high portions on a soft Italian roll (wheat is available, but c'mon, white's the only way to go). There are 11 steaks to tempt us, ranging from just meat, to pizza, to our choice, the model loaded with juicy grilled mushrooms, peppers, onions and lots of gooey cheese. Sometimes we get hot or sweet peppers (free add-ons), but lately, since a friend turned us on to the treat, we've been asking for a swab of mayo. It's rich and wicked. Toss in a stack of crispy hot crinkle fries and we're ready for a blissful nap.

The steaks are available in chicken, too, and it's lovely, tender breast to be sure. But is chicken really steak? Who cares?

We don't turn our snouts to the sky over fast food. Hey, the idea is great. It's just that so much of the actual eats are so awful. Greasy burgers, limp tacos, stale sandwiches and watery rice bowls aren't worth it, even if they allow us to shave a few seconds off our busy day.

Then there's Maxie's World Grill, a little heaven on Earth owned and staffed by people who don't seem to realize they're operating a fast-food joint. Servers and line cooks actually smile at the customers. Prices are low, service is speedy, but there's not a drop of grease to be found. There's even a drive-through.

The menu has it all: barbecue, burritos, deli sandwiches, panini, pitas and salads. Owner Jeff Lee isn't going for ordinary, however. Service is quick, but dishes are cooked strictly to order on a wood-burning charbroiler. All salsas, dressings, sauces and soups are made from scratch. Fries are hand-cut from Idaho potatoes. Ingredients boast top names, with meats from Boar's Head, bratwurst from top Valley sausage shop Schreiner's, gelato from Phoenix's renowned Berto's, and tortillas crafted by Phoenix's famous Carolina's. Burgers are hand-formed Angus beef, and flank steak is USDA choice.

Homemade empanadas are crafted with chicken or spicy beef. Clam chowder swims with actual clams. Cookies and brownies are homemade; lemonade is fresh-squeezed. There's even a fresh salsa bar, with a rainbow array of mild, hot and fiery styles.

In the fast-food game, Maxie's is a brave new world indeed.

Kyle Lamb
Classic Italian owner Halim Nefic notes that some call this comfortable rustic spot the Pizzeria Bianco of the East Valley. That a place as terrific as Classic Italian competes with one of our Valley's greatest pizza shops says a lot. That we agree says even more. We love Bianco, but have to give bonus points to Classic because sometimes we can actually get in. It's always busy, but at least we don't get stampeded by ravenous diners like we do at Bianco.

It's impossibly good, this thin-crust pizza baked in a wood-burning oven. Pies are 12 inches and serve two, though we've been known to finish more than a few all by our lonesome. Simple is stunning with the traditional basil and garlic, a white pizza with olive oil and fresh mozzarella cheese. The Capricciosa is a complicated thrill, uniting tomato sauce, fresh mozzarella, the finest lean ham, Toscano salami, wood-roasted mushrooms, slices of fresh tomatoes sprinkled with Parmesan cheese, black olives, artichoke hearts, red bell peppers and pepperoncini. And nothing compares to the spinach pie, zingy rich with tomato sauce, fresh mozzarella, wood-roasted spinach and mushrooms, zucchini, artichoke hearts and garlic.

We remember the days of straightforward chicken. No vertical presentation, no poke-in-the-eye spears of rosemary, just honest, nice poultry. Of course, the chicken we reflect back on wasn't all that great. The plain Jane bird rarely gets enough respect, hence the phrase (shrug required) "it tastes like, well, chicken." And usually, greasy chicken.

Leave it to Nonni's to make the best of both worlds. This is a grandma's cooking, yet only if your grandma were an insanely talented chef versed in charming, Italian-edged American cuisine. Everything here is superb, the carpaccio, the Sicilian sausage, the seasonal vegetable antipasto. It takes real talent to make a chicken sing, though, and for this, we have to look past everything else fabulous in this kitchen.

Fans of Rancho Pinot (same owners as Nonni's) will recognize the signature Sunday chicken, a tender bird braised in a savory broth of white wine, mushrooms, herbs and onion with thick, toasted polenta triangles alongside.

Our star is the crispy flattened hen. This is the chef's version of a traditional Italian dish that grills chicken under a brick -- here the kitchen sears its poultry in a cast-iron skillet with another skillet weighing it down. The result is a beautiful bird with a crisp crust. It lounges on snowy banks of mashed potatoes kissed with olive oil, plus Christmas-green fresh spinach cooked wet and juicy with just enough garlic to give it guts. It's a perfect pullet.

A while ago we didn't feel well. We felt really sorry for ourselves. We figured we were going to die, and summoned all our last strength to dial the phone. Please, we whined to a friend, Parrilla Suiza, puhleez. This is a good friend; he knew what we meant and made haste to the restaurant, picked up a giant bowl of consommé de pollo, and whisked it to our bedside. The first spoonful trembled in our tiny, feverish hand. The second burned our lips. By the third, that rosy glow had returned to our cheeks, and as we licked up the last bit of rice, celery, shredded breast, carrot and slinky broth, a little bluebird landed on our windowsill and began to sing. Now that's some soup.

We love steak. But perfectly prepared prime rib is like a drug to us, exhilarating down to its every last silky horseradish-slathered, salty jus-dunked, juicy-firm bite. It's got to be the real thing, the highest USDA grade available.

At Harris', they're so proud of their meat that they display it in aging coolers off the restaurant's entry. It's Certified Angus Beef exclusively, and dry-aged on the premises for 21 days. While virtually no fat arrives on the finished product, we suspect some is there during the cooking process -- a creamy ribbon of fat is critical to the beef, soaking its velvety richness into the meat as it slowly roasts.

Our sumptuous slab is pricey, $28 to $32 depending on the cut, but well worth the investment for its quality. That it includes sides of perfect potato and premium vegetable like crisp snap peas (freebies unheard of in top steak houses these days) makes it all the more delicious. At the end of dinner, we stuff our cheeks with complimentary peanut brittle from a tray in the lobby.

When it comes to prime numbers, the only one we need is Harris' on our speed dial -- reservations are strongly recommended.

Tedd Roundy
Since 1985, Texaz Grill has been making good, old-fashioned Texan-style grub "one meal at a time." Well, as the restaurant celebrated this year its 500,000th chicken-fried steak sold, that's an awful lot of meat pounding, hand-battering, fried to crispy golden work.

There's simply no better substantial lunch than the chicken-fried steak, cubed beef double dipped and served with fluffy mashed potatoes, oceans of rich gravy, corn and a biscuit for just $5.50. The only thing that beats it is the supper, where for just $9.95 we get a double portion of steak, paired with a garden salad (love those pimientos), potatoes, even more gravy and a biscuit.

The meat is cut on site from USDA choice aged beef. The potatoes are homemade, but then so are the biscuits, the gravy, the salad dressing, the batter, well, everything.

Hey, if our childhood home had cooking like this, we never would have left it.

We like the Barbecue Company because, while its silky, smooth barbecue sauce is topnotch, it doesn't rely on it to hide lesser-quality meat. There's a lot of work that goes into cooking here, like its rib tip plate, one full pound of rib tips that have been dry rubbed, slow smoked and grilled with just a touch of Q-Sauce (more on the side for dipping).

All the classics show up in style: St. Louis-style pork ribs, smoked chicken, pulled pork, smoked brisket, or Q-turkey. A sampler brings a bit of everything, served with two ribs and choice of two side dishes plus bread. And we love the specials -- grilled ancho barbecue meat loaf, the Smokin' Bleu (pulled pork topped with bleu cheese coleslaw), or the Dynamite (hot peppers, chiles, onions and jalapeos, sautéed with Red Diamond marinated brisket on a jalapeo roll with melted pepperjack). The only complaint we have for this Southwestern-style 'cue company is that it's open only for lunch and only on weekdays. But still, this 'cue is a coup.

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