Gus's NY Pizza Lounge

It's 2:05 a.m. and your feet are starting to ache as you stumble out of the bar. Going home right away just isn't an option, as the idea of getting in a vehicle is making you nauseated. The only logical option is to head to Gus', a 24-hour pizza joint conveniently located smack in the middle of the Old Town bar scene. At any and all hours of the night, you'll find this restaurant packed with well-dressed diners looking for something starchy. Okay, it's not the best pizza you've ever had, but it's not horrible — and it's cheap. One slice is enough to make the room stop spinning.

Snooze an A.M. Eatery
Jackie Mercandetti

A good hangover meal needs to be starchy or greasy. That's why we love Snooze, an AM Eatery after a night of boozing. For starch-seekers, there's a selection of pancakes that ranges in flavor from the mildly unexpected sweet potato to truly unique pineapple upside-down cake. Is alcohol still clouding making it hard to decide? No matter, just go for the three-pancake flight. Greasier options include the Sandwich I Am on a fresh pretzel roll or the housemade corned beef hash, both of which will settle your churning stomach. The only downside to this hangover-recovery option is that there's usually a wait. The upside? Free coffee and games to keep you entertained — and awake.

What's not to love about someone who calls out food blogs for being "the endless repetition of one superstar's chef recipe, regurgitated straight from the page of the latest high-priced hardcover cookbook"? Nothing. That's what. And that's exactly why we love Cucumbers and Limes, the food-centric blog of local chef Minerva Rincon. In the past year, she's tackled a variety of topics ranging from David Chang's recipe for pickled mustard seeds (Rincon offered her own version in place of the chef's, of course) to the proper way to eat a Mexican papaya. She even took to the blogosphere to defend the honor of her often-overlooked East Valley neighborhood and to tell us how to infuse mezcal with fruit. Talk about useful knowledge! We love that we never know exactly what we'll find on Rincon's online home, but we know it will delicious, informative, and fun.

Foodies and professional chefs and people who just love to eat have come to rely on Edible Phoenix, a quarterly publication promoting the abundance of good food in the Valley. A printed and online celebration of farmers, food nuts, chefs, and restaurant owners, this colorful culinary mag makes our mouths water. Getting to know the people who grow and cook our food has never been so enjoyable, and getting to peek into their worlds by way of their recipes, frequently published in Edible's pages, is a real plus. News on the best farmers markets, reviews of just-opened diners, and lots of good writing about great food makes us hungry for more Edible Phoenix.

You probably know at least one or two things about Pavle Milic. One could be that he's part of the dynamic duo that runs Scottsdale's FnB. The other is that he is one of the biggest advocates of Arizona-made wine. What you might not know is that he also is co-founder of My AZ Now Radio, where he hosts his podcast, Stay True Radio. The show is a lot about local wine, with guests like Sam Pillsbury, Maynard James Keenan, and Todd Bostock. However, since it began airing in September 2013, Milic also has talked shop with a cicerone, a tattoo artist, a gallery owner, and a chicken farmer. If you want to learn a little more about the local food and beverage scene, Milic's Stay True Radio show is the way to go.

Second Story Liquor Bar
Lauren Saria

Second Story Liquor Bar owner Tommy Plato says his chic new restaurant aims to tell a story. And he's not kidding. Everything from the servers' Mad Men-inspired duds to the restaurant's website ties into his storytelling theme. That even includes Chef Josh Bracher's cuisine, which is organized into acts on the restaurant's seasonal menu. You'll start your dinner with a selection from the Intro category, before moving along to heartier fare in the Prologue, Plot, and Finale segments of the carte du jour. What's more, each time Bracher switches things up, the new menu constitutes an "episode" of Second Story's show. If the food and drinks weren't so good, we'd have to roll our eyes at how seriously this restaurant takes its dramatic theme.

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