Xtreme Bean Coffee Company
There are those who still mourn the (d)evolution of Gold Bar Espresso, the funky Tempe coffee house that sprawled in an old bank on Southern Avenue, using the vault for poetry readings and the drive-in to make business boom. Gold Bar moved last year to an old TCBY across the street, a victim of landlord battles, and the regulars swore they'd boycott the replacement. But even some of the most loyal Gold Bar patrons haven't been able to curb their curiosity, and have ventured into the new establishment. Gone are the tchotchkes, the wicker and the posters lining the walls that made Gold Bar more like a lived-in dorm room than a place where you'd want to eat and drink.

In fact, everything funky is gone, and we have to admit we don't mind so much. Xtreme Bean is clean and sleek, with beautiful wood tables and Internet access. The front counter is beautifully appointed and the employees wear headsets. The coffee's even pretty good.

Sometimes, sterile's not such a bad thing.

Readers' Choice for Best Coffee House: Starbucks

We used to think that a worthwhile place to enjoy the British tradition of midday tea was as hard to find as a cool patch of shade in our town -- until we discovered Teeter House. Tucked away in downtown's Heritage Square, this posh spot offers several different tea ceremonies five days a week. We go straight for homemade scones and Devonshire cream, and always order traditional finger sandwiches and a pile of the candied walnuts made fresh here every day. Dessert is fussy, just the way we like it: teacakes, petit fours, and wee éclairs just like Mum used to make (or would have, had she been British). Teeter House also serves a four-course evening high tea on the fourth Thursday of every month; otherwise, it's open Tuesdays through Saturdays from 11 a.m. to 4 p.m., and on Sundays from noon to 4 p.m.; reservations are recommended.
Lee Lee Oriental Supermarket
Back in 1990, Meng Truong took a gamble and opened a 2,000-square-foot Asian grocery store. His risk paid off, because today, he is owner of a thriving 52,000-square-foot international bazaar. We've tried to take inventory of all the exotica carried here, and it's impossible, sort of "It's a Small World" of foods and accessories. Besides, we find it difficult to pry ourselves away from the seafood, which is an absolutely incredible display of live and fresh frozen varieties -- some we've never even heard of. Those googly eyes are watching us from their tanks, wondering which of them will be our dinner. Perhaps it'll be live crab, mussels, clams, tilapia, catfish or carp. It could anchovy, flounder or barracuda. Might be salmon belly and head, gaspergou, squid, cuttlefish or massive shrimp. Possibly, we'll just sample them all, like our own private sushi bar. Here, fishy fishy...
Food City
Stop in at Food City and pluck a couple different kinds of peppers out of the produce bins and off the shelves, take them home, roast them up. The fresh chiles are always waxy and pretty, like the Hatch chile verdes, pasillas, jalapeos, serranos and habaneros. The dried ones are convenient for quick meals, including chile de arbol, pasilla-negro, pasilla-ancho, chile guajillo, and hot or mild New Mexican chile pods.

If you need even more, there's a fine selection in the canned food aisle, such as whole jalapeo, whole green chile, and chipotle adobado. Bring on the sizzle!

It's sure not easy keeping kosher. Not with keeping milk separate from meat, as in separate cookware, utensils, bowls and dishes in separate drawers and cabinets, plus two sinks, two disposals, two dishwashers and two ovens (all stainless steel, and blessed by a rabbi).

Even shopping isn't easy. Creatures have to be slaughtered in a prescribed ritual and humane way, with the blood meticulously removed before the flesh is soaked and salted. Eggs must come from kosher birds, and be free of blood spots. This is not your typical stop into Circle K kind of stuff. Never fear, Cactus Kosher is here. Everything in this shop is certified by a rabbi, with traditional staples like gefilte fish, pickles, pastrami, corned beef and deli sandwiches to go. If wishes were knishes, we know where we'd be.

How we celebrate as the Valley slips into fall, and mourn the last days of spring. Not just because blistering summer means we'll no longer be able to touch any surfaces without wearing hot pads, but because summer is the only season we can't spend our Saturdays browsing through the luxury of Vincent's outdoor market.

From 9 a.m. to 1 p.m. in the cooler months, Vincent's black asphalt parking lot is converted to a slice of Provence, with a gorgeous grouping of stalls filled with the freshest local produce, plus imported exotic fruits and designer vegetables. There are warm, crusty breads, buttery croissants, cookies and pastries. We love the imported cheeses, signature dressings, fresh pastas and pestos, herbs de Provence, homemade mustards, wines. Just looking at all the exciting, one-of-a-kind ingredients makes us believe we, too, could be gourmet chefs. But why would we bother firing up the stove, when Vincent Guerithault and his team of skilled artisans are already on the job for us, creating cooked-to-order treats like crepes, tamales and pizzas that we can enjoy while relaxing at umbrella-topped tables right in the market? Vive la Vincent's!

Readers' Choice for Best Farmers' Market: Sprouts

Real fruit, real juice and non-dairy smoothie mix make chilling combinations like strawberry-banana, peanut butter-banana, pineapple-coconut-orange, blueberry-banana, and raspberry-banana. If we need an extra boost, we can add in such healthful stuff as protein powder, carbo powder, lecithin, wheat germ, bee pollen, ginseng, brewer's yeast, spirulina, wheatgrass, creatine, or multi-vitamin powder. In hot months, we gravitate toward slushies (guava strawberry really rocks), or old-fashioned lemonade with lots of ice. When it cools down, we get an extra kick with the Power Energy Squeeze, a trademark blend of ATP and creatine (when put together, we're told, these ingredients race around inside our body's cells to increase our energy level). Whatever the concoction, it all tastes terrific at Surf City.

Readers' Choice: Jamba Juice

Duck and Decanter
Lauren Cusimano
The list of cheeses available at the Duck reads like a phone book, with more than 60 varieties from around the world. We've been stopping in at the place for years, trying different cheeses each time, and have never been able to catalogue all our adventures -- that's how often the cheese whizzes here update their fresh offerings. Every day, it's something surprising and new, like St. Andre, an extravagantly rich triple-cream cheese with a mild, mellow flavor; or the rare l'Explorateur, an incredible triple cream concoction with 75 percent butterfat. Do we know all of the exotic cheeses? Of course not. We just rely on the Duck's experts, and vow to sample them all.
Many chefs test their creativity on appetizers. ItÕs less risky to get wild with small-portioned dishes, and diners feel more comfortable sampling an exotic plate thatÕs not entree-priced. Chef Gregory Casale is a perfect case in point. WeÕve never seen such fantasy at any other fancy restaurant, with compelling, perhaps a bit crazy, choices like Southern fried frogsÕ legs over leek-tomato fondue with black-eyed peas. Starters are also where Casale lets loose with dynamite delicacies such as Thai lobster bisque with kaffir lime leaf, lemongrass and Thai crayfish cake; hazelnut-encrusted veal sweetbreads over truffle-scented pea risotto in roasted corn broth; and beef tartare with spicy soy vinaigrette and cold sesame noodles. With starters like these, we know our meal is going to come to a most exquisite finish.

The fact that Michael DeMaria is a spectacular chef is reason enough to choose him to cater your next intimate party. The fact that he was trained at some of the Valley's best resorts makes him perfect for large corporate events, too. He handles each occasion with excitement and ease. DeMaria does on-premises catering in his high-tech kitchen studio adjacent to his elegant restaurant (12 to 17 guests) where diners watch the chef in action with Q&A sessions and take-home recipes. Or, you can relax at the Chef's Table (6 to 10), with multiple courses paired with wines. Larger groups of 20 to 60 can take over the private dining room, with glowing fireplaces and views of a pond-strewn garden, or one of the patios (12 to 60), with desert trees, adobe walls, a cascading waterfall and mesquite-burning fireplaces.

For catering at your own location, DeMaria's team arrives equipped for a memorable full-service wedding, private cooking in our own home, party at the property of our choice, and even backyard barbecues and picnics. The dining choice is yours, with tasting menus, custom menus, multi-course services and more, selected from an encompassing arsenal of contemporary, American and Mediterranean specialties. Better yet, let the remarkable DeMaria choose the menu.

Best Of Phoenix®

Best Of