Curry+Corner%27s+food+appears+as+it+would+in+Pakistani+homes%2C+says+owner+Farah+Khalid.
Jackie+Mercandetti
Curry+Corner%27s+food+appears+as+it+would+in+Pakistani+homes%2C+says+owner+Farah+Khalid.

Situated a couple of blocks west of the fire station at Dorsey Lane and Apache Boulevard in Tempe, this family-owned eatery recently expanded and serves up bursting-with-flavor Indian and Pakistani food courtesy of chef and matriarch Farah Khalid. Her homespun recipes (many vegetarian) are across-the-board dynamite, including chapli kebab (spicy ground-beef patty), goat karahi (garlicky and tender goat served on a bed of tomatoes and onions), and palek paneer (creamy, dark green spinach and Indian cottage cheese). And with its crazy-affordable prices, it's easy to grab a few friends and order several dishes to share.

Ethiopian+Famous+fills+a+niche+for+Central+Phoenix+fans+of+the+African+cuisine.
Jackie+Mercandetti
Ethiopian+Famous+fills+a+niche+for+Central+Phoenix+fans+of+the+African+cuisine.

Phoenix's only Ethiopian restaurant was a speakeasy of sorts, located behind a curtain in the back of a strip-mall convenience store. But now it's got its own digs, and the food still is just as flavorful, thanks to Abebech Ejersa, an Ethiopian immigrant who arrived in the Valley a few years ago. Traditional wat platters are the go-to dish, but hot bowls of fragrant yebeg tibs (lamb marinated in garlic and rosemary) and kaywot yesiga (cubed beef with a slightly Southwestern flavor) also are excellent. Make sure to stick around for Ejersa's traditional Ethiopian coffee ceremony, as important to the dining experience as the meal itself.

Eden's Grill
Diana Martinez

This friendly, family-owned strip-mall eatery near Paradise Valley just may have some of the best baba ganoush in the Valley — hellooo, grilled eggplant — and that includes the stuff our Syrian uncle used to make for us whenever we'd visit him. Made from family recipes, the flavorful Middle Eastern fare is served in portions aplenty and includes several vegetarian selections as well as perfectly prepared meats including juicy beef, tender lamb, and high-quality chicken, featured in numerous kebab platters. Most dishes include a generous side of delectable saffron basmati with bright golden raisins and slivers of almonds. And that old Mediterranean standby, the gyro, gets high marks as well, served with warm and pillowy housemade pita bread and a lightly seasoned lamb mixture.

GreekTown Restaurant
Lauren Cusimano

In business for more than four decades, this longtime favorite of the Phoenix dining scene knows a thing or two about boldly flavored Greek cuisine. Thanks to its affable owner George Vassilou, the fine-tuned menu, along with a host of daily specials, is based on recipes from his grandmother, who originally ran the restaurant, and they stand up to this day. From top-notch starters such as lightly breaded calamari and meaty dolmades (stuffed grape leaves) to wonderfully flavorful entrees such as pasticio (think Greek lasagna, featuring creamy béchamel instead of ricotta) and tomatoey lamb with orzo to desserts (including a sinful, Mt. Olympus-size baklava/cheesecake concoction), everything is textured, colorful, and well prepared. Add a selection of Greek beers, nearly two dozen kinds of ouzo, and a convivial (but laid-back and inviting) atmosphere, and it's a Greek taverna worth visiting.

Christopher's Restaurant and Crush Lounge
Lauren Saria

Valley tastemaker, James Beard Award winner, and foie gras fanatic chef Christopher Gross continues to bring top-notch French fare to his comfortable yet chic bistro inside Biltmore Fashion Park. From stellar staples like wild mushroom soup with foie gras, hanger steak with sautéed shallots, or the decadent Chocolate Tower, featured in Julia Child's cookbook, to new dishes like sea bass in a saffron cream sauce and exceptional pied de cochon (the pretty French word for pig feet), fans of French cuisine can swoon in the restaurant's contemporary dining room or take a seat around the bustling open kitchen. A selection from co-owner and sommelier Paola Embry's extensive wine list should not be missed.

Sure%2C+the+name+sounds+funny%2C+but+at+Beaver+Choice%2C+%28mostly%29+Swedish+dishes+get+seriously+delicious+in+a+hurry.
Jackie+Mercandetti
Sure%2C+the+name+sounds+funny%2C+but+at+Beaver+Choice%2C+%28mostly%29+Swedish+dishes+get+seriously+delicious+in+a+hurry.

This quirky little eatery in Tempe — a little Polish, a little Canadian, and a whole lot Swedish — may have a funny name, but the food is seriously delicious. Featuring hearty dishes that, chances are, you've never heard of, let alone tasted, owner and chef Hanna Gabrielsson uses no more than five fresh ingredients and around three pounds of fresh dill each day to create a menu of (mostly) Swedish fare, featuring fish, chicken, hamburgers, and a category simply called "Meat." Standouts include the chunky Swedish meatballs; laxpudding, featuring salmon Gabrielsson has cured herself; and the exotic casserole called the Flying Jacob. And don't miss Scandinavian sweet treats like Beaver Balls and a layered creation called the Beaver Supreme — yeah, we know, you can laugh now.

Zur Kate
Timur Guseynov

For a restaurant that's been around since 1983, this cozy little spot of authentic German cuisine must have something up its schnitzel. Re-creating the gasthaus (small inn) atmosphere of the country, German-born Horst Schlembach and wife Elena serve up all manner of sausages, schnitzels, signature items, and daily and weekend specials alongside a solid selection of German beer, wine, and spirits — and at prices that won't break the cuckoo clock. We like the spicy zigeuner schnitzel with hot pepper gravy and red cabbage, and leberkase with onions, the German version of meatloaf, that tastes like a slice of hot dog, especially with forkfuls of housemade kraut and a squirt or two of mustard. Along with an interior covered in memorabilia from the Old Country, expect German music, over the speakers or from a live band, and friendly service.

Pizzeria Bianco

Legendary pizza master Chris Bianco opened this tiny neighborhood trattoria serving approachable yet stellar Italian fare in Central Phoenix in the same shopping center that, in 1994, served as the original home of his award-winning Pizzeria Bianco. Featuring a small and daily-changing menu of traditional Italian favorites, as well as Italian-American creations, the knockout flavors come courtesy of seasonal and first-rate ingredients: Breads, pasta, and cheeses are made in-house, vegetables and fruits are purchased only when in season, seafood is caught wild, and top-notch meat is free-range and natural. (Even the premium olive oil, from Pacific Sun, can be sipped like fine wine to cleanse the palate.) Bustling chefs who can be watched through an outside window, make sure the fare is unforgettable and Bianco's mother, Francesca, occasionally lends a hand with the restaurant's delectable desserts.

Andreoli Italian Grocer
Jackie Mercandetti Photo

Sure, there's a counter and the walls are lined with shelves sporting imported Italian specialties, but this cozy and casual Italian eatery in Scottsdale, from chef-owner Giovanni Scorzo, serves a show-stopping selection of Old World eats comparable (if not better than) many fine-dining Italian establishments in the Valley. An impressive selection of breads, cheeses, salami, sausage — even desserts, including the chocolates — are housemade, laying the groundwork for exceptional menu items and must-try daily specials. Join the gaggle of Italian regulars with a stellar arancino siculo (Sicilian-style rice ball) filled with veal meat sauce and peas, marinated grilled calamari, or a top-notch classic sandwich packed with homemade sausage, peppers, and onions. Or, better yet, look to the daily specials board for Tuscan-style steak, housemade pasta dishes, and premium seafood selections like luscious seafood risotto with crab, sea bass, and shrimp that, while best enjoyed slowly, may be a difficult task, indeed.

Pizzeria Bianco
Jacob Tyler Dunn

This year, celebrated pie master Chris Bianco's award-winning Heritage Square eatery continued to secure its place in history as a pilgrimage-worthy destination with a nod from Food + Wine magazine as one of its 25 best pizza spots in the United States. No surprise there. The lovely, wood-fired crusts, made with organic flour, are chewy and blistered in all the right places and come with crave-worthy toppings like fresh mozzarella and homemade sausage. Yes, the lines to score primo pies like the Wiseguy or Sonny Boy are just as long, but at least there are additional lunch hours to ease our gourmet pizza pangs.

Best Of Phoenix®

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