The 5 most delicious things we ate around Phoenix in July

Ice cream and burgers topped our list for the best July eats, which feels fitting for the peak summer month. Some of the more surprising, delightful dishes we tried included barbecue sauce-doused shrimp at Chandler’s newest supper club and a poached peach dessert at a dinner pop-up. Here are the five best things the Phoenix New Times food team tasted in July, and where you can give them a try for yourself.

The Arcadia Burger at The Stand

3538 E. Indian School Road The Stand is nothing new, and it’s often easy to overlook spots that have been staples in the Valley for years. But let this be your reminder. The next time you’re in the neighborhood, stop by this tried and true burger spot for some melty, cheesy, satisfying goodness. Our order always includes a milkshake blended with banana and salted dulce de leche, and a side of fries. On a recent visit, we got The Arcadia burger, which comes with two patties of medium thickness, somewhere between a smashburger and a thick restaurant-style patty, plus cheese, grilled onions, fresh guacamole, lettuce, tomato, pickles and Stand sauce. It’s a big, hearty, juicy mess of a burger that will leave you stuffed and planning your next visit at the same time. The biggest challenge? Eating one of these suckers in the car. The Stand is drive-thru only.

Thai Tea soft serve at Onyx Ice Cream

5813 N. Seventh St., #102 Soft serve is often reserved for fast food spots and fairs. But Onyx Ice Cream set out to change that. This new uptown Phoenix shop asks why can’t soft, swirly ice cream be just as gourmet and delicious as its fully frozen counterparts? And with its snazzy shop and weekly rotating flavors, Onyx proves it’s up to the task. Expect bright colors here, from the murals painted on the walls to the ice creams themselves. The bright purple ube, almost neon matcha and hot pink saguaro frequently make appearances on the menu. One of the more subtly colored, but equally flavorful options is the Thai Tea. The soft, yellow hue hints at the creamy, sweet, earthy flavors of this tea-based treat. Pair it with the store’s signature black cone and a rim of toasted marshmallow for what we’re willing to bet is the most decadent soft serve you’ve ever tried.

Shrimp a la Plancha at Warren’s Supper Club

1040 N. 54th St., Chandler These sweet, briny shrimp from Chandler’s newest luxe steakhouse are served head-on and bathed in a barbecue sauce. But it isn’t the thick smokehouse staple you may be expecting. At Warren’s Supper Club, whose menu was designed by rising celebrity chef and pitmaster Erica Barrett, the sauce is reminiscent of the New Orleans style – thinner, buttery, bold and a little spicy. The shrimp are served with garlicky toast points that perfectly soak up that decadent sauce. Enjoy this delicious dish as live jazz fills the room.

Kheema Dosa at Indibar

6208 N. Scottsdale Road, Paradise ValleyIndibar, Paradise Valley’s hot new Indian-inspired restaurant, is putting out seriously tasty, fun food in a gorgeous resort-like dining room. Located in the Lincoln Village Shops, just southwest of Lincoln Drive and Scottsdale Road, Indibar offers whimsical cocktails and a food menu built for sharing, spanning classic to innovative takes on Indian cuisine. Anything from our recent visit could have been a contender for this list, but the Kheema Dosa stood out for its bold flavors and crisp-yet-tender crepe. That massive pancake arrived on a platter, tightly rolled and placed next to bowls of richly spiced ground lamb and thakkali thokku, a roasty, sweet-and-spicy tomato condiment. This is a hands-on starter. Rip off a bit of crepe, top it with a bit of the tender lamb and thakkali thokku and dig in. It’s a great preview of the meal to come and shows off how Indibar applies precision and care to every dish.

Poached peach at Mas Amable

149 W. McDowell RoadWe recently visited Sauvage Wine Bar and Shop for an exceptional, and extremely popular, pop-up dinner event. Mas Amable sets up at the midtown wine bar on Saturday nights and recently hosted a special dinner with CC’s on Central chef Devan Cunningham. After enjoying each course, we were blown away by the dessert. The dish took elements of a great cheese board and turned them into a final course that balanced sweet and savory flavors. A peach was poached in rosé, adding depth and complexity to the stone fruit. It was topped with sweet bread croutons and a tangy taleggio cheese ice cream. That cheese was the prominent flavor, which was unexpected in ice cream, but the perfect foil to the bright, juicy peach.