Chef Stephen Jones puts the "South" in "Southwestern," taking Southern food to gustatory and intellectual places we haven't seen in Phoenix. He is deservedly famous for the cauliflower he gives a Buffalo treatment, replete with smoked blue cheese and pickled celery. You see final dishes like these — hoppin' John, Nashville-style hot chicken, radish-jeweled hoe cakes — and they impress. But what you might not expect from afar is the microscopic detail and thoughtfulness that go into their components. Jones artfully pickles corn when in season. He hoards vegetable scraps and burns them into an ash used for seasoning or garnish. He has baked parsley roots in hay. Together, these small, skillful maneuvers and Jones' calculated creative style make his cooking some of the most interesting in town.