Best Neighborhood Pizzeria, Central Phoenix 2010 | Cibo | Food & Drink

Best Neighborhood Pizzeria, Central Phoenix


Jacob Tyler Dunn
Just outside the downtown orbit, Cibo is truly tucked into a residential neighborhood, bringing energy to a beautifully restored historic 1913 bungalow at the corner of Fifth Avenue and Fillmore Street. Outside, the lush front yard is filled with umbrella tables and twinkling lights, while the interior is packed with cozy tables, cheerful artwork, and a fabulous bar area where it's fun to sip Chianti as you wait to nosh on chef Guido Saccone's wood-fired pizzas, lavish antipasto plates, and seductive crepes. Owners Tony and Karen Martingiglio and Michael Krassner are always on hand, too, making customers feel as welcome as family. Indeed, we do feel quite at home here.

Best Neighborhood Pizzeria, South Phoenix

Amano Bistro

The first time we found Amano Pizza Bistro, we had to do a double take. Is this really what we think it is — a bustling, hip hangout — located near nothing in particular on a quiet stretch of Baseline Road? It's strange, but whenever we walk inside this family-owned spot, we're pleased to see it so busy. Here, the aroma of hot, bubbling pizzas fills the air and gets our tummies rumbling before we even catch a glimpse of a pie headed our way. Which grabs us more — the lusty white pizza with garlic, olive oil, basil, Romano, and mozzarella, or the bold combination of Italian sausage, caramelized fennel, roasted red peppers, and Fontina? We'll never know, because we'll go for both and take home extra. Nobody at our house has ever complained about leftovers from here.
Lauren Cusimano
Yeah, yeah, Guy Fieri made his mark here (literally, with a stencil on the wall), but we didn't need the extroverted Food Network personality to tell us how good La Piazza is. The proof is simply in the pies, hand-tossed Neapolitan beauties that chef-owner Justin Piazza bakes in his roaring wood-fired oven. From the meat-laden Italian Stallion (covered in pepperoni, proscuitto, sausage, sopressata, San Marzano tomatoes, and housemade mozzarella) to the wonderfully garlicky Pizza Bianca, these hot, crisp creations are real crowd pleasers.

Best Neighborhood Pizzeria, Southeast Valley


Sara Dalton
After all these years — and a mini-empire of restaurants in the Valley — Nello's still satisfies us when we want to hang out and enjoy some great pizza with a gang of friends or family. We love how there's something for everyone at this cheerful, bustling spot. There's a choice of crust (pan-style and thin crust) in the build-your-own pizza, along with traditional pies heaped with homemade sausage or pepperoni; rustic, Mediterranean pizzas with an olive oil and butter base (including an amazing white pizza with pesto); vegetarian creations; specialty pies topped with chicken; and even crab pizzas. (The garlicky, buttery Popeye Pizza, with crab, spinach, and lemon slices, is an example of the creativity here.) If you can't find something to love out of so many options, you're just not into pizza, buddy.

Best Neighborhood Pizzeria, Scottsdale

Humble Pie

With pizza this good, they oughta be cocky. Humble Pie stays true to its name, though, quietly cranking out unique, mouthwatering pizzas for its loyal following. Basic creations such as the margherita and Sicilian sausage are as good as any you'll find, and creative pies topped with such combinations as shrimp with housemade mozzarella, lemon zest, fresh basil, herb oil, and chili flakes are the real reason we like to hang out here. Humble Pie satisfies a craving that most pizzerias just can't.
Kyle Lamb
Buried in a strip mall so deeply that you can hardly see it even when you know where to look, Classic Italian Pizza has always had an aura of mystery. It's a bit of a pain to find, sure, but can you imagine how packed this place would be if it were any more accessible? Selfishly, we're glad about it. It just means we're a little closer to instant gratification when it comes to primo wood-fired pizzas, whose thin, lightly charred crusts are both crispy and delicately chewy. Toppings steer clear of novelty and stick to tradition, although deliciously so. Try the homemade pork sausage with wood-roasted mushrooms, onions, peppers, mozzarella, and tomato sauce, or enjoy a simple combo of mozzarella, garlic, and fresh basil. They don't call it "Classic" for nothing.
As of press time, James Beard Award-winning chef Nobuo Fukuda's brand-new izakaya (Japanese-style tavern) is the hot ticket in the Phoenix culinary scene, set inside a beautifully renovated historic bungalow built in 1899. As if Fukuda's reputation as the Valley's premier Japanese chef weren't enough of a draw (his cult of devotees remains strong from his days at the now-defunct Sea Saw), he's created a cozy, welcoming space that happens to be right across from another James Beard winner's legendary restaurant: Chris Bianco's celebrated pizzeria. But while Pizzeria Bianco is inevitably a night on the town (lengthy wait included), Nobuo at Teeter House aims to bring you in for a simple lunch, a casual nosh with a cocktail, or a relaxed dinner of shareable small plates like house-cured salmon with basil oil and pecorino Romano, braised pork belly tucked into soft, steamed buns, warm duck salad with yuzu vinaigrette, and okonomiyaki, a scrumptious seafood pancake topped with sticky-sweet sauce, Japanese mayo, dried aonori seaweed, and shaved dried bonito (a beloved street food that goes well with beer). If you need proof that downtown's on the upswing, Fukuda's move from Scotts­dale to here makes a very strong case for the future.
In many ways, chef Kevin Binkley's namesake restaurant turns traditional fine dining upside down. From the humble storefront on Cave Creek Road to the cozy, unpretentious atmosphere, there's nothing stuffy about this place, and there's certainly not an uptight dress code. Nope, the emphasis here is simply the beauty of heirloom produce at its peak of ripeness, luxurious ingredients like lobster, foie gras, and truffles, and Binkley's own distinctive cooking style, which combines impeccable French techniques with a touch of creative whimsy. Although the menu is coursed out as appetizers and entrées, the best way to experience this cutting-edge cuisine is with the customizable, multi-course tasting menus, which are served with a barrage of clever amuses bouches and palate cleansers. Anyone food-obsessed would be thrilled with an experience here.
Evie Carpenter
Where do all the beautiful people go? Where are the city's movers and shakers — politicians, academics, design geeks, DJs — feeding their fabulous faces, watching each other, and maybe even getting tipsy? They're hanging out at St. Francis, apparently, from the looks of the always-busy dining room. If you consider yourself even remotely connected, then be prepared to run into somebody at chef-owner Aaron Chamberlin's stunning restaurant near the intersection of Central and Camelback. With an upbeat indie rock soundtrack, a stunning building renovated by architect Wendell Burnett, and affordable, comforting eats like pot roast, pork chile verde with cornbread, scrumptious flatbreads with different seasonal toppings, and sticky toffee pudding for dessert, it's no wonder that St. Francis is such a happening place.
Tempe may be worlds away from cow country, but farm-fresh cheese is closer than you'd expect. Milk from around the state is trucked to the United Dairymen of Arizona processing plant daily to be pasteurized and packaged, and the leftovers are turned into tasty cheese that's sold on site in the Milk 'n' More Store. The store's crowning glory is its cheese curds, the traditional Midwest snack that squeaks in your mouth like a chew toy. How's it made? Milk from the plant is dumped into 7,000-gallon vats and mixed with rennet. The solidifying cheese is then gathered out of the mixture with a rake and cut into bite-size pieces. Milk 'n' More's curds are made daily in plain and jalapeño varieties. If they get stale a few days after opening, just pop 'em briefly in the microwave and you'll have a soft, cheesy treat that doesn't need to be fried to taste good.

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