In Ahwatukee, an Osaka native and alum of both Tsuji Culinary Institute and the inventive Japanese microchain restaurant Nobu, has turned to noodles, rice bowls, curries, milk tea, and a few other staples. One is Takoyaki, brown-fried orbs rich and soft and cored with bits of chopped octopus, just like chef Yusuke Kuroda’s mom made while he was growing up in Japan. Kuroda simmers a mean ramen, classic in style, and much better than your average joint. His paitan is creamy and satisfying. His rich miso unites a blend of miso pastes from Hokkaido and can hang with just about any other miso ramen in the Valley. ($$)

What's in a hot dog? Most of us have no idea, but at Short Leash, dogs are all-natural beef, bratwurst, chicken, veggie, apple Gouda, or spicy link. Originally (and still) a food truck, later located along Roosevelt Row, and now situated in a sunny, Seventh Avenue suite in the Melrose District, Short Leash is, yes, all about those dogs. We're partial to the Lady, an absolute killer loaded with chipotle cream cheese, sauteed onions, and fried pickles, and wrapped in the shop's signature naan. The Bear — peanut butter, smoked Gouda, bacon, barbecue sauce, and Cracker Jacks — is also great fun. The 80-plus craft beers and scratch-made brioche doughnuts nicely round out the offerings here. Patio seating is also available. ($$)

For a desert town, Phoenix has a surprisingly large number of Italian restaurants. Cibo Pizzeria (it's pronounced CHEE-boh) is one of the best. The downtown restaurant serves fare like signature wood-fired Neapolitan pizzas, salads, saltimbocca bread, and fresh limoncello made from a family recipe by Chef Guido Saccone. But aside from the house-made pasta, killer burrata, and wine list, Cibo also boasts some next-level atmosphere. The lush garden patio is one of the finest in Phoenix — between the lights and the gentle chatter, it literally twinkles — and the 1913 bungalow, with its exposed brick, creaky hardwood floors, and soft glow from the windows, doesn't hurt the vibe, either. Reservations highly recommended. Would-be weekend walk-ins take note: It's usually all booked up. ($$$)

Local minichain NakedQ has three locations around the Valley that serve some of the best barbecue in Scottsdale, Glendale, and north Phoenix. As the name indicates, this ’cue is light on the sauce and served in a style that not only lets the meat shine but also offers it nowhere to hide. Tender slices of brisket stand out along with smoky pulled pork and St. Louis-style ribs. Order a butcher paper-lined tray filled with a selection of meats and exceptional sides, such as the peppery mac and cheese and sweet cornbread. For those who prefer sauce, house, spicy, and mustard-based varieties are served on the side. ($$)

This busy, family-owned operation north of Seventh and Missouri avenues is overseen by co-owners Lynn Becker and Chef Lori Hashimoto, a true treasure of the Phoenix chef scene. The place is known for well-crafted sushi and sashimi — yellowtail, tuna, salmon, crab, albacore, and whitefish. We like the squid maruyaki, scallop edamame kasane age, Hana tempura, and various bento box lunch options. Hana does not accept reservations, so diners may have a bit of a wait at peak times. Hana Japanese Eatery was formerly, and famously, BYOB. But the menu has recently expanded to include a selection of Japanese craft beers, sake, whiskey, cocktails, and wine. ($$)

Fast-casual north Valley eatery Seydi's Pupuseria & Grill has Phoenix hooked on El Salvador's most famous dish: the pupusa. This mother-and-son-operated pupuseria is run by Jose Flores and the Usulután, El Salvador-born Seydi Flores. At the straightforward ordering counter, you can choose from 12 pupusas — some with shrimp, with green peppers, with jalapeños, beans, melted mozzarella — all tucked inside a soft, grill-kissed, handmade enclosed sandwich the size of a compact disc. We recommend the pupusa heavy with loroco — an edible flower common in El Salvador and Central America, sourced from a Spanish market in Los Angeles. Before you envision a weed, we're here to tell you it's more like artichoke, which vibes well with the cheese, jalapeño, and corn dough. Other menu items are already favorites at Seydi's, like the fried yucca, banana-leaf tamales, and coconut water. ($)

This Arcadia eatery just passed its 12th year of operation, a feat accomplished thanks to the efforts of double husband-and-wife team owners — sommeliers Katie and Scott Stephens and Justin and Michelle Beckett. Justin Beckett is the executive chef and co-owner of Beckett's Table and its sister restaurant Southern Rail, but there's something about Beckett's Table that raises the profile of the dining scene along Indian School Road in this specific part of Phoenix. Maybe it's the actual community table, which can't be missed upon entering the restaurant. The multiseat high-top is best enjoyed during social hour, when a number of Beckett's signature dishes are on special — like the deviled egg of the day. Many menu items demonstrate the fact that Justin Beckett has been in the kitchen since he was 9 or 10. Favorites include the signature fork-tender short ribs, and the city-famous fig and pecan pie. A weekly menu for curbside pickup is available at the Beckett's Table website. ($$$)

This thriving enterprise produces those giant Mexican sammies known as tortas. These are the Godzillas of the sandwich world, and could easily kick any ciabatta's butt, then go on to feed a family of six. The Torta del Rey is like a Mexican Dagwood, with fried beef, ham, egg, chorizo, avocado, and about a half-dozen more items, grilled and stacked high in a soft Mexican bread known as a telera. Los Reyes de la Torta also boasts a juice bar with all types of fresh-squeezed aguas frescas - lime, pineapple, mango, and so on. Or you can have six or more juices together in a colossal drink called a bomba, or add to the decadence level with a fruit and condensed milk creation called an agua cremosa. All of the fruit drinks come topped with little paper umbrellas, rounding out this colorful experience. ($)

Presidio Cocina Mexicana is an unsung hero of the Mexican food scene in Phoenix. Sure, people know about it and go for brunch on the weekends. But this place deserves to be celebrated. Tucked into a corner storefront in a strip mall off Thomas Road, this small eatery serves Michoacán-style family recipes. Pull up a seat at the bar or grab a table along the back wall of this long, thin space and settle in for an outstanding meal. The Chile Relleno is a favorite that packs a spicy punch. The fried poblano pepper is filled with queso fresco, topped with ranchera salsa, and served over rice and beans. Specials rotate, and if the mole is available, it’s a must-order dish. A pool of rich, dark mole negro blankets tender chicken in this deeply satisfying meal. ($$)

Tucked into the basement of the Ten-0-One Building, this downtown Phoenix speakeasy lives up to its classification. Those in the know head to the elevators and take the middle one down to the basement. When the doors open, you swear something magical is about to happen in Rough Rider’s dark and brooding space where the 19th and 21st centuries unite. The moody bar is a nod to a bygone era with wood furnishings and high ceilings. Cozy nooks throughout the expansive space provide intimacy for couples or small groups wishing for a bit of privacy while sipping on thoughtful Victorian Era-inspired libations with quippy names such as Teddy’s Got a Gun and Arrack and a Hard Place. The food menu packs equal punch with a raw bar and an elk chop entree. A fried cauliflower sharable gets a fish and chips treatment as the crunchy cruciferous vegetable is served with malt vinegar aioli and pickled onions. ($$$)

Little Miss BBQ is a popular barbecue restaurant — a very popular barbecue restaurant. It is the kind of joint where, while waiting in line, a piece of tape may get slapped over an item on the large, displayed menu, exacerbating your order anxiety. But that's all part of the experience. If you're not on your feet, standing with strangers waiting patiently to order, your nose filled with the fumes of grilling meat, your stomach sucking up against your spine — well, you're not doing it right. Little Miss BBQ was started by a competitive barbecue team inspired by the barbecue joints of the Texas Hill Country. Sides range from the expected to the inventive — anything from creamy mac and cheese and coleslaw to jalapeño cheddar grits and a cold roasted vegetable salad — but the meat is straightforward and top-tier. When you finally get to the counter, you speak first with your meat man, ordering your chopped brisket, or pulled pork, or turkey breast, or the like-butter beef ribs (only on Fridays and Saturdays). Then it's on to sides and add-ons like slices of white bread. Spot the blue-and-yellow Midcentury Modern sign of the original restaurant off University Drive, and you know you'll soon be in barbecue heaven. ($$)

Dom Ruggiero’s third concept may be his best so far. Located in the Paradise Village Gateway plaza at the corner of Tatum and Shea boulevards, the dark and moody Fire at Will flaunts a Mediterranean-inspired menu. The neighborhood restaurant is sure to satisfy whether you choose the Macaroni au Gratin with five melty cheeses that form a perfect medley atop elbow pasta, or the lobster roll with creamy aioli and diced celery stuffed inside buttered grilled toast and served with a charred lemon. The Hush Burger, a favorite when featured at Ruggiero’s Hush Public House in north Scottsdale, has a concrete spot on the Fire at Will menu — caramelized onions, Noble Bread brioche bun, and all. Find a spot at the communal table, or bring a date and tuck into a booth to watch staff in the open kitchen plate savory beef bolognese and whole grilled branzino. The Mr. Brownstone, a brown butter bourbon cocktail with black walnuts and brown sugar, is a fitting accompaniment to the dimly lit space. ($$$)

Chef Stephen Jones named his counter at DeSoto Central Market the Larder + the Delta, and when DeSoto tanked, Jones reopened his operation in the scenic surroundings of Portland Parkway Park. The 2018-established Larder is housed in a sleeker, modern space with an efficient little patio and a wraparound bar, and it showcases both local Arizona produce and Jones' talent for elevated Southern fare. Entrees include pork ribs, butcher's steak, chicken fried chicken, and blackened salmon. But smaller plates are the main draw here, and they're often quite surprising. The cauliflower is made with Cutino's Hot Sauce; and the Hoppin' John comes with Carolina Gold rice and Sea Island field peas. For an extremely memorable order, go with the chicken skins — crunchy treats drizzled with Twisted Bee Farms clover honey, orange zest, and lavender. To quench your thirst, the staff is happy to slide just about anything your way: an Old Style can, a coffee negroni, even a hot chicken cocktail (when it's available). Reservations are required and can be made via Tock. ($$$)

Since 1950, Durant's has sat proudly on Central Avenue, its iconic midcentury sign lit up for decades as the city has slowly grown around it. This vibe here is old-school, vaguely Rat Pack-ish: red-leather banquettes, scarlet wallpaper, dim lighting, a back entrance that takes you through the kitchen. (Gangster tales and Hollywood lore abound regarding original owner Jack Durant.) You'll still find Phoenix power players gathering at this chophouse today; Durant's continues to cook a mean 48-ounce porterhouse steak, in addition to slow-roasted prime rib, liver specials, lamb chops, and a sizable selection of seafood. (Another time-warp trademark at Durant's is the gratis relish tray: carrots, celery, green onions, and black olives served over ice.) The wine list is long, but for when-in-Rome reasons, go with a martini or an old fashioned. They pour 'em strong here. No takeout or delivery, and guests are asked to call the restaurant directly to make reservations. ($$$$)

The second-best part of Mariscos Playa Hermosa is the dining room and patio. The Sinaloan-style Mexican seafood restaurant was established in March 2002 by Jose and Maria Maldonado, both originally from the small colonial town of Guanajuato, Mexico. The scenery of their hometown shows in this beautiful, loudly decorated eatery. Chairs are bright pink and blue, with Technicolor sky and landscapes across the walls and chair backs; nearly every color in the rainbow is represented in the decor here. The food stands on its own, though. The multipage menu lists pescado, aperitivos Mexicanos, and especialidades — everything from a grilled shrimp Michelada to a seafood tower and all kinds of aguachiles. They also have fun at MPH. Pair your meal with a Serrano Margarita or a round of Modelo Especial. MPH has a colorful patio for those who feel like soaking in the sunshine and pretending they are at the playa. ($$)

While we do miss the original home of Tacos Chiwas, which butted up against State Route 51 and was located inside a repurposed Dairy Queen, the new digs are a definite improvement. What has stayed consistent, thankfully, is the excellent quality of the food. Husband-and-wife team Armando Hernandez and Nadia Holguin are behind the local chain which remains one of the best spots in Phoenix to enjoy an afternoon taco — barbacoa, pastor, and lengua are our picks. Burnt out on tacos? Go with the deshebrada roja gordita or asada burrito. For a spicy kick, try the rajas quesadilla, which always leaves us wanting a tall glass of horchata and another bite. Patio seating and curbside pickup are available. ($)

Knockoffs and ripoffs are an unavoidable hazard of the restaurant industry, but if there's a silver lining to this phenomenon, it's that all the impostors only make it easier to spot a true original. Barrio Café — established in 2002 by Wendy Gruber and Chef Silvana Salcido Esparza and located along the Calle 16 restaurant and bar row cutting through central Phoenix — is an unmistakable O.G. gem. The live music and local artwork provide a delightful atmosphere, but the food is what seals the deal. Menu standouts include cochinita pibil, chiles en nogada, churro rellenos, and the well-known chef's tableside guacamole — famously bejeweled with pomegranate seeds. Diners will also find Mexican beers, Micheladas, and too many amazing margaritas to list here (OK, just one: the Lowrider). Barrio Café has never taken reservations. The dining room is open with limited seating, but takeout is always available. ($$$)

Don’t let the small space at First & Last fool you. This charming eatery has a rotating menu that includes steak, quail, fish, and pasta. A highlight is the kale pesto pasta with pine nuts and goat cheese. The bar has the feel of a specialty craft cocktail bar where drinks such as The Scenic Route and Lady Liz are strong on both flavor and booze. Having a second drink may provide the perfect excuse to order the crisp street fries that you won’t regret dipping into cider salt mayo. End the night with creme brulee, a creamy version with just the right bite of caramelized sugar. ($$$)

For more than a quarter-century, this cozy, classic restaurant from chef and owner Brett Hoffman has been dishing out authentic German cuisine in Glendale. (You may have seen it on the Food Network.) Haus Murphy's is known for its Original Oktoberfest Pretzel, the sausage sampler, juicy bratwursts, house-made sauerkraut, and a variety of schnitzels (including a one-pounder). The German aesthetic extends, of course, to the bar, which offers giant bottled biers you can enjoy beneath strung-up lights on the vaguely European patio — a lovely slice of Old World in the West Valley. Call for reservations. ($$$)

Located in Gilbert, just to the northeast of Mesa Gateway Airport, Caldwell County BBQ offers some of the best barbecue in the Valley. Look for a red weathervane declaring “BBQ,” and you’ll be in for a treat. Park out back, and you’ll walk past giant smokers puffing out mouthwatering aromas as you make your way inside. There, you’ll find a cozy modern-yet-country-style space with wooden picnic tables and tin trays. Slide up to the counter and ask what’s available, as popular items sell out quick. Mesquite-smoked prime brisket, complete with a large-grain peppercorn crust, is a must as is the juicy turkey breast marinated in apple juice and butter. Meats are served by the pound; in sandwiches such as the monster El General Patton that includes brisket, pulled pork, and sausage all on one roll; and on sampler platters that allow customers to try a little of everything. ($$)

The moment you're seated and handed the cracked-laminated menu at Da Vang, relief follows. Good, aromatic, hearty Vietnamese food is on the way. Most dishes are under $10 and usually require a to-go container or an afternoon nap — or better yet, an order of café sua nong (hot coffee with sweetened condensed milk). The pho choices are versatile, about a dozen varieties in all, but the pho tai nam may be your best bet. If you really want to go nuts, the com tam dac biet is — get ready — broken steamed rice with barbecue pork, shrimp, a fried shrimp cake, a barbecue pork meatball, a crab-egg cake, shredded pork, and a fried egg. Da Vang, in its multi-roomed strip-mall setting south of Christown Spectrum shopping center, also offers banh mi (sandwiches), lau (hot pot), and bun (vermicelli) in a beyond-comfortable setting. Delivery is available through DoorDash. ($)

On the hunt for top-tier Peruvian food? Head for the Coronado district, where the family-owned El Chullo Peruvian Restaurant & Bar has been a go-to spot for arroz con mariscos since opening in 2014. Menu items include a crispy chicharron, the tacu tacu de mariscos, ceviche mixto, and the arroz chaufa — a Peruvian-meets-Chinese fusion-style dish with chicken-fried rice. Another highly recommended dish, actually an appetizer, is the anticuchos — 10 hot, dense, chewy cutlets of marinated grilled beef heart kebabs. Eating beef heart is making use of an organ that would otherwise be discarded, so you can feel fulfillment in your psyche as well as your stomach. (The menu also offers vegetarian dishes like arroz chaufa veggie and the tacu tacu veggie.) The bar program includes cocktails like the Pisco-Rita and Maracuya Sour, or imported Peruvian beers like Cerveza Cusqueña and Cerveza Cristal, all of which taste better in El Chullo's cozy, colorful dining room. Call for reservations and for delivery. ($$)

Lively and fun, POMO Pizzeria is the type of place that quickly becomes the go-to for friends to gather on a Friday night or co-workers to bond after work. Since 2009, the pizza here has reflected the baking style of Northern Italy, where the crust is less dough and more crunch. Cooked in a pecan and oak wood-burning oven, the pizza has a rustic, smoky quality. There are at least 18 flavor choices, including everything from a simple Margherita pie to the Quattro Stagioni — a combination of sausage, cremini mushrooms, salame parma, Gaeta olives, and Parmesan cheese. There is little room for error with the ingredients since the crust is thin and the toppings are fresh. But POMO doesn’t just make pizza. The appetizer menu includes potato croquettes and eggplant parmigiana. Salads can accompany appetizers or pies. And for dessert, gelato is available in every flavor imaginable, providing the perfect end to a Northern Italian meal. ($$)

Regional Thai restaurant Lom Wong, set in a black bungalow at Second and Portland streets in downtown Phoenix, packs a piquant punch. Owners Yotaka and Alex Martin have firsthand experience with the robust flavors. Yotaka grew up in San Maket, Chiang Rai, a village in northern Thailand. She spent her childhood cooking traditional dishes alongside her mother and grandmother. Alex met Yotaka in Thailand, and the two began traveling the country together, returning to northern Thailand to dice shallots and stir-fry crab with Yotaka’s family whenever they had the chance. The menu at Lom Wong, which features dishes like charcoal-grilled Thai sausage and eggplant in hand-pounded curry paste, is meant to be shared. Boozy cocktails complement the food well. Thunder’s Piña Colada includes fresh coconut cream and fish sauce, while the Bo Sang is crafted with vodka, lychee, and rosewater. ($$$)

Pho Thanh Restaurant started off as a one-room show. (True heads still brag about slurping pho and chowing banh mi in those modest early days of the place; bigger props if you dined at Pho Bang). Then it became two rooms. Then three. At some point, a connecting boba spot materialized. In a way, the growth of this Vietnamese restaurant near Christown Spectrum Mall is consistent with the beautifully chaotic ethos of the place: There's no drink program, barely any parking, you squeeze into a seat where you can find one, and service is ... let's just say no one is going to ask how the first few bites taste. Still, the food, staff, and prices at Pho Thanh have remained mostly consistent over the years, earning this spot a loyal customer base of lunchtime diners and pho fanatics. The laminated, multipage menu lists more than 160 items, the most popular being pho tai. After about 50 visits, though, you may feel ready to try other dishes. In that case, we recommend the bun bo xao and the bo xao xa ot, or lemongrass beef. ($)

Around since 1977 — the original location is on 14th Street in the Garfield District — this to-go-only eatery is rightly celebrated for its famous green chile burro. On busy days, there's still a line out the door at the Garfield location, though the wait has been slightly alleviated thanks to new locations in Uptown and Surprise. (They're all in the hands of the Salinas family.) In addition to that burro, we're fans of the guacamole taco, the refried pinto beans, and the green beef tostada. Rito's is also known for making any order chimichanga-enchilada style — deep-fried, drowning in red sauce, and topped with cheese, lettuce, and tomato. Yes, please. The Surprise location is counter service only. The Crown location is full service. ($)

La Piazza Al Forno’s appearance on Guy Fieri’s Food Network show, Diners, Drive-Ins and Dives, was a key factor that transformed this unassuming Glendale pizza joint into one everyone wants to visit. The family-owned business is known for making pizzas like the Italians in Rome. The Italian Stallion and Margherita are in high demand. For the uninitiated, La Piazza Al Forno is a certified Verace Napoletana restaurant, meaning its crust is made with perfect technique in the tradition of a true Neapolitan pizza. Expect it to have a good chew that is accentuated by the crushed tomato sauce and plentiful toppings. The menu is expansive, with several pizza choices, as well as items such as bruschetta, calzones, and stromboli. This quickly will become the neighborhood space you will love to visit again and again. ($$)

Dining at this compact eatery occupying the eastern-most suite of the historic Wagon Wheel building in the Melrose District feels like a visit to Biosphere II: Loads of plants and greenery mingle with natural wood and light, creating an earthy experience unlike any other in the Valley. Recently, the restaurant underwent a merger with its next door neighbor The Montecito Wine Shop to become one concept, Progress Restaurant and Wine. The constantly changing, seasonally driven, five-course tasting menu is still available, with dishes like soy-cured watermelon, scallop crudo, skin-on pork belly rillon, tagliatelle ragu, short rib bourguignon, and rabbit ballotine. But since the restaurant reopened, options are now served individually. So if you just feel like swinging by, grabbing a bottle of wine from next door, and enjoying it over a plate of steak tartare, that's perfectly fine. ($$$)

For inventive vegan food set against a backdrop of pink floral wallpaper and black upholstered booths, look no further than The Coronado at 12th and Oak streets. Sit on the patio to witness hipsters walk and bike through the charming Coronado Historic District while you nosh on fried potato tacos with purple cabbage and vegan crema. Stop in for pastries, lunch, brunch, or happy hour — the dishes are delicious at any time of day. The “buttermilk” short stack is served daily until it sells out, and the chimichanga with house-made chorizo and red potatoes served over refried black beans is a favorite that will sate even the hungriest souls. Dark Hall Coffee is right next door, so saunter over for a latte or cold brew to complement your vegan meal. ($$)

Starting in 2016, some of the best pizza in the Valley could be found two nights a week in downtown Mesa at a sidewalk pop-up run by a guy named Myke Olsen. These days, some of the best pizza in the Valley can be found inside Cider Corps, where Olsen moved his operation in 2019. He now has a wood-fire oven that chars and churns out exceptional Neapolitan pizzas. He's open for business Tuesday through Saturday nights, and for six hours on Sunday. We like the arugula pizza, potato and bacon pizza, the tomato pie, and especially the salami (that comes with some heaven-help-us spicy honey). Turns out, ciders pair nicely with pizza. Who knew? ($$)

Assuming you don't live in or near Cave Creek, it may take you a while to get up to Le Sans Souci. But we promise the drive is worth it. Open since the '90s, Le Sans Souci (it means "without worry") serves French fare during brunch, lunch, and dinner in its cozy, tiled dining room. We always want to start with the onion soup, preferably topped with melted cheese and a small piece of bread. The Crepes Delice, two crepes packed with mushrooms and crab in a bechamel sauce, is rich and filling, or if we're craving something more casual, the croque monsieur sandwich takes us back to afternoons in Paris cafes. And with a dessert menu that offers classic delights such as crème brûlée and cherries jubilee, we always leave Le Sans Souci full and satisfied. ($$)

Mexican food is often heavy on the opposite of vegan food: lots of meat, lots of cheese. Earth Plant Based Cuisine on Grand Avenue has a different vision, though. This small, family-owned business packs big flavor into its menu, along with a desire to show customers what going green and being vegan is all about. The tables and ceilings are made from wood pallets, the countertops and prep tables from repurposed materials. The friendly staff is eager to guide you, but in our experience, you can't go wrong with the street-style corn, the carnitas made with seasoned mushrooms, or the Baja burrito with beer-battered "shrimp." Save room for a milkshake made with soy-based ice cream and almond milk. ($$)

We probably don't need to tell you about FnB, the Scottsdale kitchen helmed by culinary sage Charleen Badman. You probably already know she scours local markets for common and arcane ingredients from our state's popular and marginal family farms, about how she plates food braiding gastronomic threads from the Sonoran Desert to South America to the Levant. You might not need us to tell you how into vegetables she is, or how she still cooks in her restaurant kitchen just about every night, more than 10 years after starting in Old Town. And probably, you don't need us to vouch for FnB, because the James Beard Foundation did just that in 2019, honoring Badman with the first award to a local chef in more than a decade. Maybe, too, you don't even need us to tell you about FnB's drink program. Co-owner and beverage guru Pavle Milic curates one of the more interesting wine lists in town. It kicks with enough Arizona options to give you, in just a few visits, a crash course in the wondrous vintages of fermented grape juice our state has made — and is making. Milic even stocks up-and-coming Arizona beverage artisans, which he knows in the same way Badman knows our state's farms and ranches. Maybe, too, you don't need us to tell you that the tucked-away FnB bar might be the restaurant's best spot to drink and eat. Maybe you know about FnB's quirks and lore, its layers of greatness. But we're excited to tell you anyway. Now with a front yard patio. Reservations are made via Tock. ($$$)

This south Phoenix staple is a true come-as-you-are restaurant. It is almost shockingly bare-bones. There's no decor on the paint-chipped walls, no music. The stark white building's entrance leads straight to the ordering counter just above a scuffed wall. But those shoe-marked baseboards speak to the many overeager diners running up to place their order. That's because the food here — catalogued on the wall above the register — is exceptional. It's nothing a Mexican food fan hasn't seen before — burros, tacos, enchiladas, tostadas — but all those specimens are basically perfect. Need proof? The parking lot is usually full, and the booths of the cafeteria-style dining area are almost always occupied. More proof? Order the red chile burro, the super-soft beef wrapped with precision in a handmade flour tortilla. Get a tamale, even if it isn't Christmas. Go for the machaca enchilada. Arrive on Saturday for the menudo. And order a bag of tortilla chips just to try the famous, bright-red hot sauce. Carolina's has been around since 1968, when it was opened by Carolina Valenzuela, and it has held on at this location since 1986. There are several Carolina's locations around the Valley, but the Mohave Street spot will always be a Phoenix favorite. The O.G. Carolina's is open for dine-in and takeout. The Avondale location offers an online order form. ($)

The quaint white bungalow features hanging string lights and a large porch. If not for the diners noshing on seafood towers and escargot, one could easily mistake it for a family home. But this French eatery serves specialties decidedly more sophisticated than what mom used to make, including a buttery, glossy gray Kaluga caviar that will set you back a cool $150 for 30 grams. Baked brie with Calvados brandy-infused honey and hazelnut vinaigrette, and pesto pasta with crushed pistachios and torn basil, are less of a splurge but equally delicious. Enjoy the French fare as you dine at marble tables. The bistro’s rustic interior showcases exposed brick, washed wood floors, and green plants that climb the walls. And the vino here is just as good as the fromage. Sottise is the sister to Melrose District’s Progress restaurant and wine shop and boasts plenty of wine from around the world, ranging from a citrusy sparkling rosé to an organic gamay with notes of raspberry and plum. ($$$)

Curry Corner is a longtime favorite in the heart of Sun Devil country. This blink-and-you’ll-miss-it Pakistani eatery on the light rail line near downtown Tempe is known and beloved for serving hearty plates in an approachable no-frills space on a college-friendly budget. Sure, there are the expected samosas, pakora, and hummus. But what keeps regulars flocking here are the six varieties of biryani served with lamb, goat, or seafood. The melt-in-your-mouth naan is a perennial crowd-pleaser. The plain or garlic naan serves as the ideal accompaniment to any dish, while the stuffed curry potato version is a hearty snack all on its own. Slow-cooked goat with lentils or beef shank that’s leisurely stewed overnight are homeland comfort food favorites. For a contemporary twist, start with a plate of crispy fries bathed in a spicy tikka masala sauce and finished with ranch dressing and cheese. ($$)

This signature restaurant nestled in the Hilton’s Senna House in Old Town is helmed by celebrity chef and Sanctuary alum Beau MacMillan. While he willingly handed over executive chef duties to Peter McQuaid, who followed MacMillan from Sanctuary, MacMillan’s stamp is all over the Mediterranean-inspired menu that flaunts farm-fresh cuisine with coastal panache. Items such as the Cala Burger, white bean hummus, and pizza lineup check a lot of hotel restaurant boxes. However, several flash out-of-the-box flair. The blistered shishito peppers are served with fried Spanish chorizo slices and smoky peanut-based salsa macha. The Cala Bolognese made with the classic combo of pork, beef, and veal is hearty and elegant; it can be made vegan with red lentils as the base, if you wish. The patio is packed on the weekends, but the bar at the center of the restaurant offers a great spot for people watching away from the crowd. ($$$)

This central Phoenix restaurant — the name translates to "far from home" — specializes in Thai street food and regional northeastern Thailand cooking. Chef and co-owner Pornsupak "Cat" Bunnag (who runs the place with her partner, Dan Robinson) has roots in Bangkok and the Isan region of Thailand. That heritage is reflected in Glai Baan's tight menu of small plates, noodles, and street food favorites. We recommend the kao soi, a northern Thai-style chicken curry dish, kanom jeeb (steamed pork dumplings), and Silom Road Moo ping pork skewers. And you can't tell anyone you dined at Glai Baan without trying the larb moo salad or the son-in-law eggs — a Thai street food delicacy. Pro tip: Parking is tough along this stretch of Osborn Road, so it may be wise to Lyft. Bonus: That'll allow you to try another one of Glai Baan's impressive cocktails. Reservations are strongly recommended for parties of two or more. Patio seating is available. ($$$)

Otro Café, an early staple of Seventh Street's restaurant row in uptown Phoenix, serves New American dishes with heavy Mexican accents. The all-day spot is owned and operated by treasured local chef and all-around nice guy Doug Robson — also of Gallo Blanco in the Garfield District. The place has plenty going for it — a formidable daily brunch menu, salads you're actually excited to order, solid margs, and a dog-friendly patio. For brunch, do not miss the Cajeta Flapjacks, topped with salty caramel and candied peanuts, and for dinner, it's all about the pork belly tacos. This taco (or tiny lettuce wrap, thank you) is a small brick of ultra-soft pork belly paired with cilantro and onions (though feel free to soak these suckers with the signature squeeze-bottle salsas available to diners). We recommend ordering three at a time. They're tasty enough to turn casual patrons into permanent regulars — us included. ($$$)

The Melrose District, especially the Melrose Curve along Seventh Avenue in central Phoenix, is one of the most dynamic neighborhoods in the city, chockablock with mural-covered coffee shops and colorful new bars. The family-run Fry Bread House is a longtime Melrose staple that far predates the more recent arrivals in the neighborhood; it opened in 1992 and has been serving traditional Tohono O'odham food here ever since. The James Beard Foundation-recognized eatery offers a variety of regional menu items like tacos, burros, stews, and "chippies and salsa." We recommend the signature, namesake pillowy fry bread — often stuffed with ground beef, beans, and cheese, or topped with sweet chocolate. Seating inside is limited, but curbside pickup is available. ($)

At his shop-meets-restaurant in north Scottsdale, Giovanni Scorzo has assembled a wide-ranging selection of Italian food, including groceries, pastries and sweets, and sit-down-style dishes. Though not cheap, Italian flours, olive oils, canned vegetables, and other larder gems beckon from their shelves as you wait in line. Under the glass case up front, you'll find sweets like chocolate-shaped tools, cannoli, and more regional Italian favorites like sfogliatelle and torrone, both strong versions and about as good as you can eat in metro Phoenix. Most people come to Andreoli, though, to eat on-site. The dining room that spills away from the ordering counter is casual but retains a formality (and an element of timelessness) you'd experience at meals in Scorzo's native country. Though he hails from Calabria, Scorzo's cooking often reaches from far southern Italy into the north: risotto with seafood, giant slabs of bistecca Fiorentina, the rare Tuscan steak. Salads like Caprese, sandwiches like porchetta, and a fleet of pastas anchor a menu that prizes tradition over change. A white board revealing rotating specials tends to delve deep into the annals of Italian gastronomy. As with any Italian restaurant that looks back in time, the kitchen is at its best with regional specialties and plates closest to the earth or sea, like the simple grilled squid with parsley and lemon. Seating is limited inside, but Andreoli Italian Grocer offers takeout and delivery. ($$)

Opened in spring 2019 on the offshores of Roosevelt Row in downtown Phoenix, The Farish House is a self-proclaimed neighborhood bistro, ideal for a date night or a quiet family dinner. Seated inside this 1899 brick home, you often feel as though you're dining behind the velvet ropes of a historic museum. Farish is operated by a husband-and-wife team, one of whom is Lori Hassler, the former chef and owner of Radda Caffe-Bar in Scottsdale. The signature craft cocktails (we like the Farish Cup and the Cuba Libre) each have their own story explained on the menu. Recommended dishes include the Farish House Brussels with bacon and Le Mac — perhaps the finest bowl of gourmet mac and cheese in town. If the burrata cheese ball is on special, order it. Farish House has a large patio and inside seating. ($$)

Somehow, Phoenix is a pizza town, known far and wide for its innovative pies. Actually, we know how, and why: It's because of Chris Bianco, the passionate, Bronx-born proprietor of his eponymous pizzeria. Bianco's pizzas date back to 1988, but since 1996 he's been in his Heritage Square location, serving Neapolitan-style pies to ever-longer lines and inspiring a whole generation of young American pizzaioli. Bianco won the James Beard Award for Best Chef: Southwest in 2003 — the first pizzaiolo to ever earn the accolade. Over time, Bianco has extended his empire to include multiple locations of Pizzeria Bianco, as well as other spots like Tratto, Bar Bianco, Pane Bianco, and a dizzying list of collaborations and projects which culminated in his second James Beard Award, for Outstanding Restaurateur in 2022. Nowadays, you don't have to travel far to find delicious wood-fired pizza in the Valley. But if you'd prefer to go to the source, Bianco's margherita pie — tomato sauce, fresh mozzarella, basil — at his 42-seat brick restaurant remains as vital as ever. That wood-burning oven is still very much lit. ($$$)

During the pandemic, most restaurants switched from full service to takeout. At Authentic EthioAfrican on McDowell Road, the team did just the opposite. During the downtime, the restaurant transformed from a takeout-only spot into a sit-down destination complete with wooden furniture and decor brought directly from Ethiopia, a new cocktail list, and a traditional coffee service. Individual meals are offered, but we recommend bringing some friends as sharing is the way to go. Combinations are served with an array of colorful dollops on a massive round plate and include meat and vegetarian options with tangy, rich stews. Try the spicy chicken doro wot, aromatic collard green gomen, or garlic-laden lentil meser wot. A salty and creamy homemade cheese adds a cool bite to the hot entrees, and everything is served with fluffy, slightly sour, bubbly injera, a flatbread that is at the center of Ethiopian cuisine. ($$)

Verdura is billed as Phoenix's hot, vaguely vinyl-themed vegan restaurant, and the names of the dishes reflect that: the Supreme, Santana Mac, and so on. But this counter-service, plant-based eatery isn't messing around with the food. Popular items include the seitan-made carne asada nachos and a seitan chicken sandwich with marinara, cashew ricotta, and chimichurri. Located along a busy stretch of Seventh Street that is filled with local restaurants, Verdura stands out in a crowd. ($$)

Established in San Diego in 2009, this family-owned operation started selling never-frozen fish by the pound six years later in south Scottsdale (a second location opened in Uptown Plaza in 2019, then a third in north Scottsdale in 2022). Sustainability is a big thing at Chula. The owners have a 68-foot Hoquiam harpoon fishing boat (aptly named Chula) on which they travel the Pacific waters seeking deep-sea buoy swordfish and other California coast species. But the flavors are why you come to Chula Seafood: the poke bowls, the confit tuna sandwich, the swordfish tacos, and weekend treats like the lobster BLT. Or the grilled oysters, the Mexican wild shrimp, the Thai peanut noodle bowl — we could go on. Both dining rooms are open with limited seating; both have a few seats outside as well. ($$)

A sunny yellow-and-hot pink exterior, a flashing neon open sign and glowing window frames, and bright Loteria-inspired artwork hint at the explosion of flavors on deck at Emilio’s Tacos & Hotdogs on 19th Avenue. Customers on the go can pick up their order at the drive-thru, but we recommend grabbing a table either inside or on the small patio to soak in the full experience. The Sonoran Hot Dog is the best we’ve found in Phoenix and comes with all the requisite ingredients, including beans, tomatoes, and mayo piled high on top of a bacon-wrapped hot dog. The tacos are great, the carne asada fries are a must, and the thick bright pink strawberry horchata is an unusual treat that straddles the line between drink and dessert. ($)

From the outside, Call Her Martina looks like any other business in the fancy Scottsdale Waterfront strip mall. But inside, customers embark on an experience. Take a seat at a table in the modern black-and-white-themed dining room, snag a space at the bar, or hang out with friends at a large group high-top underneath glowing neon signs. Start with a couple of cocktails. The well-balanced creations are as beautiful as they are delicious, with garnishes of real flower petals and charred cinnamon sticks. Then dig into the meal. The stand-out guac comes complete with bright bursts of pomegranate seeds, cold creamy avocado, and the kicker — warm, salty, über-satisfying cubes of steak. Entrees range from extravagant charred octopus to simple birria tacos, but make sure to leave room for dessert. The flan, topped with shards of caramel and fresh mint leaves, is both classic and fresh — and an exceptional end to a meal at this swanky Scottsdale spot. ($$$)

If you'd like to put on a helmet and launch yourself to the outer possibilities of eating in Phoenix, book a reservation at Binkley's. Entering Binkley's is like entering Rivendell. Your meal unfolds in a house on Osborn Road, the 20-plus courses and river of beer, wine, and sake steadily flowing into the night, mimicking the rhythm of a dinner party. From the first bite, all your personal troubles (and those of the wider world) begin to feel remote. Everything stills, and you're in the gentle palm of a master: Kevin Binkley, who's handily one of the very best chefs in Phoenix. The playfulness, technique, seasonality, ingenuity, and ultimately the flavor of his food says this loudly and clearly to all those who take a seat on the patio, nibbling those first bits of Hokkaido scallop cooked for 38 seconds, those fermented cucumbers with polenta chips. After the first five or so courses, diners move to the house's pub room for riffs on bar food: wagyu roast beef slider, kabob with octopus and lamb loin. Tunes flow. Drinks bubble, fizz, and — thanks to the skill of Amy Binkley — entwine harmonically with the food. Next, the meal moves into the dining room for a long, rich, mesmerizing finish. At that point, if you want, you can wander into the kitchen and watch Kevin Binkley cook and create, a maestro of meals that feel as brilliant and considered as a sculpture or painting. Reservations are required and can be made via the Binkley's website. ($$$$)

Grand Avenue has gotten a lot of press for Mexican food lately, thanks to Sonoran sweetheart Bacanora. But just up the street sits Testal. This small counter-service spot offers intense flavors and soul-satisfying dishes from Chihuahua and some of the most unusual burritos in town. The first thing to know is that you’ll probably want to order two for lunch. These burritos are quite small and come open on both ends, like rolled, overstuffed tacos. But the beauty of their size is that it allows you to try a variety of the exceptional fillings on any given visit. The bright red, rich birria is a must, and the spicy, cheesy rajas are some of the best in Phoenix. Thin slices of roasted poblano peppers add a slight crunch to the silky sour cream-based sauce and fluffy flour tortilla. This spot also serves bowls, tacos, and breakfast. But the burritos are essential to the Testal experience. ($)

Never again will be the days of the old Matt's Big Breakfast, with the wraparound line of hungry breakfasters at the original, 800-square-foot red brick building at First and McKinley streets. The breakfast was simply too good, and the deserved accolades sent Matt's to a bigger location a block north, then on to additional Valley locations. But the menu has stayed true. The beloved Chop & Chick is waiting here for you, as are the scratch-made waffles topped with real butter, the cheese omelet, the salami scramble, and bottomless coffee from the Roastery of Cave Creek. And lunch-minded diners need not despair: The Big Butter Burger and tossed Cobb salad are superb options for the breakfast-averse. MBB seats guests on a first-come, first-served basis. ($$)

No one lives in Tempe for long without hearing, "You've got to try Cafe Lalibela." The husband-and-wife-run Ethiopian restaurant has occupied a strip mall suite for decades, and given that its foods are starting to appear as local items in area grocery stores, it's only getting easier to sample the offerings of Cafe Lalibela's menu. Serving some of the best African food in all of metropolitan Phoenix, the eatery specializes in vegetarian dishes (though several meat items are on the menu) and is known for teaching many an Arizona State University student about the importance of injera and wat. Injera, or a crepe-like sourdough bread made with teff, is served with most orders. And wait till you try this wat. The Ethiopian stew comes spicy or not, meatless or not, but we recommend the key sega wat (spicy beef stew). Do not fear, possibly unadventurous eaters: The menu comes with a glossary. The cozy, carpeted dining room welcomes customers, and Cafe Lalibela also offers curbside pickup. ($$)

Going to Duck and Decanter for a lunchtime sandwich, or a Nooner as they call it here, is like visiting an Icelandic cafe. The A-frame, faux chalet structure is not just a sandwich joint, but also a small grocery, wine bar, cheese shop, and of course, deli. To take your sandwich to go is to deprive yourself of a major part of the experience here. Why not browse the gourmet coffee selection and pick up a canister of Café Du Monde coffee and chicory? Or take a stroll through the place, pondering whether you want to dine at one of the cozy downstairs tables, the spacious upstairs dining space, or the twinkle-lit, dog-friendly patio? Or do you just order your giant sandwich right off, deciding between the Reuben, the Genoa, or classic roasted turkey? The Duck originated in 1972, growing to three locations then sizing back down to this one, but this impressive spread not far from the original location at 16th Street and Camelback Road is a forever gem in Phoenix's dining scene. D&D also has a message for "Beloved Restaurant Guests" on its website: "Take out? YES! Curbside? YES! Delivery? YES! We've been doing just that for nearly 50 years, and we're really good at it." ($$)

This downtown ramen shop keeps a tight menu — a few noodle soups prepared almost without fault, and a few other dishes like rice bowls, fried bites, and Japanese curries. Chef Yuji Iwasa, a Los Angeles native, brings a few European techniques to his largely traditional ramen; manager Shunji Tohada, from Hiroshima, brings deep Japanese roots. Tonkotsu ramen is deeply rich and just stellar. You can even add chashu pork ribs if you want. A paitan ramen is unexpectedly lush and satisfying, a local paragon of this common style. Kagawa joins the ranks of great places in the heart of town for a bowl of Japan's favorite noodle soup. Dine-in is available, but guests may also order takeout online at Ramen Kagawa's website.

Gio Osso's Italian food isn't afraid to reach beyond the boot, or even beyond the Mediterranean. His frequently changing menu has offered rib-eye with chimichurri and smoked swordfish belly with chorizo. But the bulk of the plates at this white-tablecloth restaurant on the edge of downtown Scottsdale are anchored in far southern Italy, though filtered through the New Jersey native's learned, slightly playful culinary mind. There are handmade pastas, hand-shaped gnocchi. There are ingredients like the Italian green barba di frate, tender and wild under crisp-skinned branzino. There are flights of obscure, ferocious amari. There are Calabrian chiles, blood-red egg yolks given by chickens fed red peppers, and bowls of pork ragu utterly astounding and wholly comforting in their long-stewed, homey depths. Virtu is a place for patrons who prefer more formal dining, who think they've eaten all the Italian food there is, or who simply want a reliably damn good meal. It is also an underrated destination for drinks. A deep wine list has some nice regional Italian finds by the glass. The bar manages to make even a vodka cocktail — the Ice Queen — interesting, thanks to strawberry-white-balsamic shrub, Champagne foam, and black pepper. You can fly high with tartare and steak. You can plunge into the sea with lemon-tahini scallops or a blackened octopus that has become one of the town's classics. Best of all, you can noodle with great pasta. ($$$)

We've described Old Town Taste as a strip mall Chinese restaurant — easily spotted by the bright-red neon sign when cruising through Tempe — with a Sichuan bent. Inside the mural-walled restaurant with turquoise booths, menus promise some exciting dishes, including the braised eggplant, Ma Po tofu, and Szechuan-style blood curd. One of our favorite plates is the Chongqing-style platter. This house special is offered as chicken or fish, and both options are phenomenal thanks to the piping hot meat coated in thin, crunchy batter. The dish is further weighed down with string beans and chile. Anything Chongqing-style here will leave you satisfied for some time. ($$)

The term “organic” is more than a buzzword at Scottsdale’s Santé. The ethos centers on ethical food sourcing and a keen focus on being green from start to finish. Drinks are the way in with selections such as the Watermelon Mambo, which features elderflower liqueur, basil, and vodka, or the classic prickly pear margarita. Mocktails also are available for those who want to skip the alcohol. Cheese boards have vegan and non-vegan cheeses, and you simply cannot pass up the shishito cornbread, a mixture of peppers and cheddar cheese, with dippable maple butter. Hearty entrees include salmon, sea bass, and polenta cake. Order the sweet potato waffle if you decide to dine during brunch. You won’t regret it. Brunch also features several vegetarian items, such as a vegan burger and burrito. For something sweet, don’t skip the pumpkin pull-apart bread. ($$$)

When an eatery feels more like a well-loved home than a restaurant, there's a good chance some excellent food is about to land on your table. At Fàme Caffe, that table is wooden, adorned with fresh rosemary, and topped with a small bottle of house-made hot sauce. Glance around, and you'll see basketed fruits, liquor bottles on full display, soft bistro lights, chalkboard menus, and a community table that functions as a centerpiece to the dining space. No, this New American breakfast-and-lunch spot is not named after that David Bowie song. It's actually fàme, meaning "hunger" in Italian. We recommend the vegan tacos, the massive and colorful Cobb salad, and the Frenchie Toast — a menu item a New Times reviewer previously considered proposing to, were it legal to wed breakfast foods. Fàme's walk-up window has turned takeout brunch into a thing. Get ready to line up on busy weekend mornings, but the wait is so worth it. ($$)

One cliche that proves true time and time again is that some of the best dining experiences are in nondescript strip malls. At Feringhee, which translates to “foreigner,” chefs Sujan Sarkar and Karan Mitta aim to push boundaries with Indian cuisine. Chaat street food dish bhel is made with edamame and avocado, ingredients you likely would never taste in the traditional version of the same dish. The goal is to provide a twist to most of the menu items, including pork belly accentuated by kokum, a sweet-and-sour fruit native to India. Other out-of-the-box dishes include jackfruit biryani and Goan fish curry. Cocktails and creative desserts round out the menu for an exceptional experience at this strip mall spot. ($$$)

Those wishing to experience the finest of what the Sonoran Desert has to offer — the native saguaro fruit and wolfberries, the tepary beans and wild sumac — would be wise to throw down for an upscale evening at Kai Restaurant. For roughly two decades, Kai has taken the best of what the Gila River Community can grow and forage (the tribe owns the restaurant, which is on its grounds) and put those quintessential Sonoran ingredients through global, fine-dining filters. Dishes have included cactus key lime pie. Buffalo steak with saguaro syrup. Posole with Ramona Farms corn. Wolfberry vinegar. Chiltepin froth. A circus of beautiful desert ingredients carried to new places. In 2022, Chef Drew Anderson took over from former head chef Ryan Swanson to lead Kai's efforts. Kai remains as intimate a place-rooted experience as you'll find in metro Phoenix, and, even after all these years, is a thoughtful and thrilling place to eat. ($$$$)

Many of the Valley's finest restaurants are hidden among the suites of strip malls or inside concentrated dining hubs. Not Geordie's. Guests dine at one of Phoenix's most stunning and historic sites: Wrigley Mansion, the 1932-built home of the gum tycoon William Wrigley Jr. The manse is also home to the James Beard Award-winning Chef Christopher Gross, who leads an experienced culinary team at the mansion's restaurants. At Geordie's the extensive wine list offers more than 12,000 bottles. Also on the grounds are five private dining rooms, a cocktail lounge, and the exquisite Jamie's Wine Bar. But the best feature of Geordie's is the view. Wrigley Mansion sits atop a 100-foot hill, offering guests unmatched looks at midtown, downtown, Camelback Mountain, and Piestewa Peak. ($$$$)

Mark Tarbell is one of those classic Phoenix chefs who has transcended his kitchen role and become something of a minor celebrity. That is partly due to his Iron Chef America appearance and his smiling persona on his former show, Arizona PBS's Plate & Pour, which followed Tarbell into kitchens and bars across the Valley. It's also due to the food at his still-great restaurant. Tarbell cooked in France and Amsterdam, giving him the kind of classical chops that are becoming increasingly rare among the younger generation of chefs. His menu is threaded with touches of 20th-century opulence, such as caviar and wine-braised escargot. What makes Tarbell's memorable, though, are the creative flavor combinations and non-French influences that Tarbell deftly incorporates. Smoked apple and pear jam sidekicks mozzarella. Scallop crudo is jolted with pomegranate consommé. Some of the heartier old-school dishes sing just as loudly, like a Scotch beef with plainly cooked vegetables and mashed potatoes. The wine game at Tarbell's is formidable, and the cocktail program has kept pace as the bar has been raised for mixed drinks across the Valley. Not all classic restaurants in Phoenix have aged gracefully. This one has — and learned some new tricks over time. Reservations are encouraged. Takeout and wine store orders can be placed on the website. ($$$)

The family of New Mexico-leaning eateries and watering holes along 16th Street is a treasured standby of the Phoenix dining scene. But within the Richardson's Restaurants family — which also includes Richardson's itself and The Rokerij — the inconspicuous Dick's Hideaway is a cut above. It's the type of place where you'll need divine intervention to find seats for a party of five or above on a Friday night, but the crowd is due to the excellent menu and bar program. Dinner options include the Taos Tenderloin, the New Mexican platter, and a green chile burger, while the bar cranks out pristine Bloody Marys and margaritas, and wine options known citywide. But the best thing about Dick's Hideaway is its size — it is small. (Seated at the bar, you can almost feel the heat from the nearby open-flame grill.) And keep your maps app fired up till you know you're in the right place; there is no sign. Seating is limited inside this petite eatery, but curbside is also available. ($$$)

Fair warning: The lamb noodles at Shaanxi Garden may haunt your dreams. The tender cubes of rich meat are doused in a pungent chile oil and served alongside green veggies and thick noodles. Like really thick. Slurp up the signature inch-wide ribbons as you make plans to come back for more. This little strip-mall spot in Mesa is a gem. On Friday and Saturday evenings, a Guzheng or Chinese harp player performs. But every day is perfect for sliding into a booth, ordering some dumplings to start, and digging into the cuisine of Shaanxi, a province in northwest China. ($$)

Not long ago, our food critic declared the best sushi in town to be found at ShinBay — the third incarnation of the omakase-style sushi place, now set in Old Town Scottsdale. Executive chef Shinji Kurita has made his home here, slicing and calculating near the 13-seat L-shaped bar. ShinBay hosts two seatings a night (at 5:45 and 8 p.m.) at more than $225 a ride. His omakase creations include Japanese eggplant with miso and bonito shavings, slices of halibut cured with kombu, chopped Hokkaido scallops with yuzu-miso, sashimi, and nigiri. The drink menu offers everything from a high-end sake bottle for $2,700 to rare (but less expensive) Japanese beers. It ain't cheap, and diners are asked to allow approximately two hours for the dining experience. But the experience is well worth it. Reservations remain required and can be made via OpenTable. ($$$$)

Patrons are immediately immersed in European elegance when they walk into Francine. The exposed ceilings and bar take center stage, leaving room for seating that feels intimate and offers plenty of people-watching. The restaurant itself is a menagerie of bustling voices in an open kitchen, servers in formal attire, and a dose of patrons in sequins and sparkling dresses. It isn’t just about the atmosphere, though. The French cuisine is bold and sexy. Details are important to owner Laurent Halasz, whose mother’s recipes lay the foundation for the French menu that offers glimmers of the Mediterranean. All dishes are presented like colorful paint palettes with herbs and edible flowers — entrees focus on including veggies, homemade pasta, and rich sauces minus the butter. For starters, the beef carpaccio and the grilled octopus are fan favorites. Other standouts include the crab ravioli and the bone marrow fettuccine. At Francine, expect both a visual and culinary experience. ($$$)

Whether it’s a date night or a family outing, The Parlor is the perfect spot for every occasion. Once a beauty salon, the space was transformed into a welcoming restaurant with intimate seating inside and a brightly lit patio. The vibe is whimsical and fun — and ordering more than one pizza is easy and encouraged. With an airy crust and a just-right sauce-to-dough ratio, this isn’t pizza you’ve had anywhere else. And it becomes readily apparent is the dough and mozzarella are made fresh. Choices include a barbecue chicken pizza and a Roma pie that is topped with a blend of burrata, prosciutto, and smoked tomatoes. You also can indulge in cauliflower risotto or gluten-free pasta with eggplant, basil, and tomatoes. No matter what you try, you’re guaranteed a good mood at The Parlor. ($$)

All-day dim sum options are still few and far between around metro Phoenix, which is why Dim Sum Cafe is such a treat. This friendly strip-mall restaurant offers top-notch dim sum specialties like shumai pork dumplings, steamed barbecue pork buns, hand-rolled scallion pancakes, braised chicken feet, and juicy, made-to-order xiao long bao, or Shanghainese soup dumplings. If you want to augment your meal with something more than dim sum dishes, the restaurant also offers a wide-ranging menu of traditional Chinese dishes, with an emphasis on Shanghainese and Sichuan specialties. From the non-dim sum side of the menu, don't miss the terrific stir-fried pork intestines. ($)

It’s far too easy to get lost in the pastry case at Ollie Vaughn’s. If the sky-high slab of peanut butter cheesecake drizzled in chocolate doesn’t get you, the caramel-drenched pecan sticky bun or powdered sugar-dusted lemon bar on buttery shortbread will. So many choices. But beyond the beckoning display, owner Lindsay Magee has created a true neighborhood hangout with a menu of flawless morning food. Seemingly simple yet perfectly elevated favorites such as buttermilk biscuits and gravy, lemon ricotta pancakes with blueberry compote, and baked eggs with local sausage can be washed down with lovely lattes or boozy drinks. The vibe is just as inspiring. A rare blend of cool kid spot with hidden gem appeal, the counter service restaurant hums inside with music and regulars, while the patio feels like a hip oasis. ($)

A no-frills Middle Eastern grocer and counter-service joint, Haji-Baba serves well all who enter: students from nearby Arizona State, lunching business-casual types, families, couples, and in-from-out-of-towners. For cheap and delicious eats in metro Phoenix, this place is hard to beat. The lamb tongue sandwich is one of the true wonders of Tempe eating; other standouts include the pita-wrapped chicken shawarma, baba ganoush, rice, hummus, and the Arizona pecan baklava. We're also big fans of the intoxicating aromas that have lived inside Haji-Baba for the past several decades. If we could bottle the scent of this place, we would. Seating is available inside this market-meets-restaurant as well as takeout. ($)

Chances are you will have to make reservations to get a spot at Fat Ox. This fine dining experience is curated with special attention to the drinks, appetizers, and of course, entrees. A can’t-miss cocktail is the grapefruit basil martini, a combination of two very strong personalities with neither overpowering the other. It’s a great way to complement the house bread that is served with a light ricotta spread. Both the mussels and meatballs make charming appetizers. When it comes to entrees, the gnocchi, which lies on a bed of Wagyu beef and is topped with fried onion strings, and the garganelli pasta are, in a word, unbelievable. If you prefer to skip the pasta and land on something heartier, the confit Berkshire Port short rib will certainly leave you wanting to try every entree on the menu. Chef Matt Carter pays attention even the tiniest detail, and it shows. ($$$)

You may not know this downtown restaurant by name, but if you're into music, you've likely eaten here. Cocina 10 is the kitchen at Crescent Ballroom, which brings in a power-lunch and music-fan crowd expecting something a notch or two above bar food. Owner Charlie Levy is also behind Valley Bar and The Van Buren, but he says of anything he's ever done, he's most proud of the food at Crescent. The menu was crafted by Pizzeria Bianco's Chris Bianco, as well as Doug Robson of Otro Café and Gallo Blanco. The concept was meant to appeal, in part, to bands rolling in off Interstate 10. Maybe they're performing at the Crescent, or maybe they're just stopping in for a bite before getting back on the road to L.A. or Tucson. Either way, the kitchen has options like Sonoran dogs, tacos, nachos, and burritos wrapped in foil and marked with their own special stickers bearing images like Mr. Bean and Morrissey. Hopefully, there's a show that night on the Crescent main stage, but even if not, the lounge, patio, and balcony are always open, free, and serving food till midnight. ($$)

There aren’t many white-tablecloth Southwestern restaurants quite like Lon’s, a Paradise Valley haven that delivers the total package: ruddy mountain views, a stellar bar, a broad patio sweeping out from a small brown inn accented with turquoise, and, most of all, thoughtful food with deep roots in the Valley and its greater region. The kitchen offers standard and prix fixe menus that go deeply seasonal and lean creative. These bring crudo lifted by pickled plums, pork belly twanging with cider gastrique, stuffed pasta made from local flour. However, weekend brunch might be the best meal at Lon’s, especially when the weather hits right. Highlights include huevos rancheros, customizable margaritas, and a monkey bread so yeasty and loaded with dense cream, caramel, and chocolate that you might not need to order anything else. What truly sets Lon’s apart is that the space has a kind of timeless mystique and magic. It is the kind of place, even, that has open secrets: 1. Come the heat of summer you can eat down in a cool hidden room that is actually a wine cellar; 2. Pulling a stool and posting up at Lon’s Last Drop is a move that can could easily melt away the hours and make your day and/or night, thanks in no small part to the cocktails and tajin popcorn. ($$$)

If you’ve never been to Kabob Grill N’ Go and don’t know what to order, don’t worry, you’re in good hands. Because chances are that co-owner Hasmik Chilingaryan will be at the front counter to greet you with a warm smile. She’ll assure you that everything is made fresh in-house and that her husband, Tony, the recipe master, is a culinary perfectionist. It’s not hard to believe given the meaty marinated skewers on display in the case just waiting their turn to be roasted over live coals. You may even get a glimpse of the grill as Tony enters the restaurant from the kitchen in a haze of mesquite smoke. Regulars will also happily chime in with passionate assurances to promise that this is the best chicken, like, ever. The combos, which are big enough to easily feed two, come with more than a pound of meat, basmati rice, Shirazi salad, grilled veggies, and choice of dip. The restaurant also offers wraps, but the combos are the way to go. And next time, you’ll be the one telling the new guy that this is the best beef, like, ever. ($$)

Don't let the name and the address fool you. Citizen Public House, founded by former Cowboy Ciao culinary master chef Bernie Kantak, may sound pretentious, but its stylish yet relaxed atmosphere and offerings of classic American fare with a delicious kick are nothing short of modest classiness. From picture-perfect scallops and standout starters like the luscious pork belly pastrami to the Original Chopped Salad (so popular it has its own Facebook page) and dreamy desserts, at Citizen Public House, deliciousness is in every detail. Whether it's an evening out, a pairing dinner, happy hour fun, or late-night noshing — all with the added enjoyment of a team that's as comfortable to be around as your dining companions — Citizen Public House deserves to be in heavy rotation on your restaurant playlist, particularly if you find yourself in Scottsdale. ($$$)

The best Italian restaurant in metro Phoenix is Chris Bianco's high-end but rustic trattoria, Tratto. Here, the Bianco team has crafted stunning pastas in shapes like spaghetti alla chitara and tagliatelle, using precise, intelligent local flours suited to the specific noodles at hand. At Tratto, the kitchen can rock out a classic pomodoro or cacio e pepe, sure, but arguably the more bracing, place-rooted gems are those that more completely embrace what Arizona can provide. Favorites from the rotating menu the lamb ragu, the al limone (using local lemons), the pastas entwined with the day's local bounty. Pasta, too, is just one element of Tratto. There are thoughtful starters, like a chickpea fritter or some of the most unsung crudos in town. The drink program is unique and thoughtful and animated by similar ideas as Bianco's food, leading to a beautiful ride not unlike ripping down an Italian coastal highway. We're talking house-made liqueurs from apex local fruit, and some of the most esoteric, incandescent amari Italy has to offer. Talk to your barman, and he will go as deep as you deem necessary. At Tratto, follow the menu's lead, which is the lead of Bianco and the seasons, and you'll be in for a treat. This is a great spot for any kind of dinner, a great place to share soulful food with people you love. Everything is done with the highest intention, right on down to the olive oil and bread, which is so good you could eat it until totally stuffed and go home happy. Tratto has moved to the former Pane Bianco Van Buren spot, which offers a more spacious dining room and patio seating. ($$$)

Chinese food in the West Valley peaks with Great Wall Cuisine, a spacious dim sum hall where small tins of food trundle around on carts and every meal feels like an event. In the classic dim sum tradition, the food is Cantonese. Diners point to carts for Cantonese staples like barbequed duck with crisp, lacquered skin and tender flesh, or tangles of chewy lo mein with translucent fried onion and cabbage. Or dumplings. Or fried wontons. Midday on weekends, likeminded hungry people clog the entrance, waiting for their numbers to be called so they can be seated. Service is a joyous cacophony, a controlled chaos of eager diners pointing at abalone shells and fried oysters and melon-stuffed biscuits, of tong-bearing servers trying to find real estate on crowded, dimly lighted tables. Dim sum in the Valley doesn’t get better. ($)

Walking up to Mrs. White's Golden Rule Café, you can't, for a second, tell if you're in present-day Phoenix or the first act of a decades-old film. Inside and outside, this place is a throwback, from the painted-on sign to the tight wooden booths and lunch counter. The fantasy extends to the menu; Mrs. White's (named for founder Elizabeth White) serves utterly timeless Southern food. The writing on the wall — literally — informs you this 58-year-old restaurant is where you'll find one of Phoenix's most famous Southern dishes: the golden brown Southern fried chicken (with suggested sides of cabbage and black-eyed peas). You'll find other homestyle staples here that are relatively rare in Arizona, like fried catfish (tartar sauce not needed), red beans, and cobblers. No worries if you live or work nowhere near the little yellow luncheonette. Mrs. White has spinoffs everywhere, including her grandson, Larry "Lo-Lo" White's spot, Lo-Lo's Chicken & Waffles. Seating is limited inside. Takeout is available, as is delivery via DoorDash. ($$)

St. Urban offers a vintage ambiance with its mirrors and rose-adorned wallpaper that’s the perfect setting for a girls’ night out or a mid-week date. The quaint brasserie is located upstairs from Neighborly Public House. The cocktail menu offers a selection of creative tipples, including the Walk in Paris, a brandy, passion fruit, and vanilla essence concoction; the espresso-forward French Kiss; and the Crown Jewels, made with bourbon and Montenegro liqueur. The food menu features starters such as deviled eggs with pork shoulder, creole mustard, and paprika; burrata with spicy tomato jam; and salmon tartare. Or try one of the five flatbreads topped with farm-fresh ingredients. Entrees include a chicken pesto caprese, wild mushroom lasagna, and a spitfire chicken breast. Coziness and sophistication — combined with tasty bites and delightful drinks — will convince you to make St. Urban your go-to spot. ($$$)

When it opened in 2019, Hush quickly became one of the most exciting places to eat in metro Phoenix is the product of many melding influences. Like owner and chef Dom Ruggiero's signature oxtail-centric riff on a Chicago-style Italian beef sandwich, molten with cheese and showered with soulful giardiniera, all the elements here come together harmoniously. Then there's the room itself: intimate, filled with cordial chatter and nostalgic rock, cooking sounds and smells washing out from a wide-open kitchen. It all primes you for Ruggiero's food. The chef, who recently has opened other concepts in the Valley including Fire at Will and Vanilla Gorilla Taproom, cooks New American food with finesse, character, and soul. There are the crab-perfumed hush puppies to start, plus grilled slab bacon, a cauliflower steak with harissa that will haunt your daydreams, and a chicken liver mousse with seeming miles of depth. The menu changes a lot, sure, but what doesn't change is the kitchen's stunning facility with vegetables, fish, and meat. With experience as a butcher, Ruggiero can nail a flatiron steak. Being a barbecue guy, he can smoke mean beef ribs. But being a Renaissance man in the kitchen, he can plate glorious swordfish steaks or ceviche, plus simple plant-driven dishes like hard-cheese-showered snap peas that honor their name. Reservations are recommended and can be made via Tock. Call ahead for larger parties and takeout orders. ($$$)

Mesa has quietly become one of the hottest new dining destinations in the Valley and that has a fair amount to do with the arrival of Worth Takeaway, a craft sandwich and coffee shop that opened inside a sleek-but-tight 15-seat dining room. Worth was pretty much an instant hit and expanded next door, adding another 15 seats. The crispy chicken sandwich is big here — a heavy handheld bun of battered chicken strips dripping with a Sriracha honey spread and mayonnaise, topped with pickles and Bibb lettuce, and finished with bread from Noble Bakery. We like the roast beef sandwich, too, and a few other items. But we'll let you find your own usual at Worth Takeaway. ($$)

While there are a few Mexican eateries in the vicinity of Old Town, you'd have a much better chance of tracking down a gourmet burger or a plate of sushi. So for that reason alone, The Mission fills a welcome niche in this 'hood. While the menu is a broader, more modern take on Latin cuisine, the real highlights are simple pleasures like street tacos and bacon-wrapped hot dogs. And even if you're only going to knock back $15 cocktails, the atmosphere here is certainly dark and sexy enough to encourage lingering. ($$)

Part whiskey bar, part upscale restaurant, part home base for some of Phoenix's best-known chefs, the Gladly is a fixture of the Valley dining scene — and has been since its 2013 opening. Overseen by Chef Bernie Kantak, this Biltmore-area restaurant and Camelback Corridor staple also stocks more than 250 varieties of whiskey, most of which are served with the Gladly's signature ice balls — spherical "cubes" the staff crafts right at your table. The menu features contemporary American cuisine (duck meatloaf, a daily grilled cheese) and raw bar options, but the standout is the Original Chopped Salad. This colorful entree salad can only be found here and at Kantak's other establishment, Citizen Public House, and has been dubbed Arizona's state salad. It literally has its own Facebook page. The Gladly team has curated a to-go menu, available through curbside pickup and Uber Eats. ($$$)

Mesa's Main Street has seen considerable growth these last few years. The Nile Theater is back, the antique shops never left, and the dining options have exploded. One of the heavier hitters is República Empanada. This hip Latin restaurant is set a block east from Mesa Arts Center in Southside Heights and specializes, as its name suggests, in empanadas. In fact, this spot claims to have Arizona's largest selection of South American-style savory empanadas. We recommend the Boricua, a Puerto Rico-inspired empanada packed with ham hock and arroz con gandules. The Cubana — slow-roasted pork and ham, mozzarella, dill pickle — is also a winner. To complete your meal, go with the Dizzy Fig, a dessert-style 'nada stuffed with Mesa-grown figs wrapped in mozzarella cheese and touched up with dulce de leche. Indoor and patio seating is available. ($$)

This breakfast and brunch restaurant is a refreshing change in the sea of ordinary chain restaurants at Seventh Avenue and McDowell Road. Diners walk up to the counter to order dishes such as Pain Perdu, French toast made of banana bread pudding and topped with whisky caramel, and Tortilla Espanola, a traditional thick Spanish egg-and-potato omelet that looks like a savory slice of cake. If you’re feeling especially ravenous, try the B.M.O.C., a smoked pork chop with a waffle, two eggs, a Portuguese doughnut, and apple-maple syrup. A coffee counter that serves everything from flights of Japanese cold brew to refillable cups of regular Joe. Add a buttermilk pancake or Portuguese doughnut — a small, sweet, cakey concoction sprinkled with powdered sugar — to any order, and thank the breakfast gods for the home-cooked fare. ($$)

For gluten-avoiders in Phoenix, Jewel's Bakery and Café in the Arcadia outskirts is a well-known quantity — everything here is 100 percent gluten-free (or vegan- or dairy-free) and made with locally sourced ingredients. Before scanning the cheeky menu of adventurous Arizona comfort food, we recommend the popcorn chicken and doughnuts, the cornbread pancakes, or the brunch sandwich — eggs, sausage, and cheddar cheese on a butter bun with a side of potatoes and buttermilk syrup for dunking (or pouring all over the plate and probably table). The Frites Street fries and the Nashville Arizona hot chicken sandwich are also deserving of praise. As much as anything, Jewel's is just a nice little place to hang out, a quintessential cafe setting with a lot of natural sunlight and a nice view of passing traffic on Thomas Road. There are plenty of pastries to ogle, to boot. ($$)

Its Arizona-centric food and drink creations have brought this cozy and sophisticated Melrose District hot spot recognition from Esquire magazine and The New York Times, the latter of which was enamored with Valentine’s soft pretzel crafted from white Sonoran wheat and served with butter blended with Arizona-grown guinea hen fat and a hunk of local honeycomb. At this restaurant, the spotlight shines on ingredients sourced from the Southwest. Dishes include the lauded elote pasta with Hassayampa asiago cheese. For brunch, try the steak & eggs, made with Rovey Farms grass-fed beef and Two Wash Ranch eggs. At the adjacent speakeasy Bar 1912, sip on cocktails that pay homage to the 48th state. Bone marrow and mesquite smoke distinguish the Cattle drink, while the Cotton boasts pistachio extract, pistachio oil, pistachio milk, and pistachio “cotton candy.” House-made pine liqueur crafted from foraged Arizona pine cones and tips is the base for the Forest. Save room for bar snack, including nuts, foie gras stuffed olives, and quail ramen eggs pickled with tamari, mirin, piloncillo, and sherry vinegar. ($$)

We previously have made the argument that Phoenix is a bread town. A major player in our carb-heavy scene is Noble Bread. The bread can be found at Valley farmers' markets. But there's also an entire restaurant serving sandwiches of the same high standards. Noble Eatery, a wood-fired deli and bakery, serves midday meals on weekdays in the Biltmore area, and Noble Bread is available at the eatery daily — or, at least, until they sell out. The menu at Noble includes seasonal salads, sandwiches, and pizzas. Our go-to lunch order is the tuna sandwich, made with a unique tuna salad packed with potatoes and beans and doused in a Cabernet vinegar and olive oil blend. ($)

Espiritu is the sister restaurant to Bacanora, which quickly shot to the center of the Phoenix food scene with Sonoran dishes that captured a crowd and made the Grand Avenue spot one of the hardest reservations to get in town. If you’re looking to taste the food imagined by Bacanora’s lauded chef Rene Andrade — in partnership with other Valley Mexican food royalty, the team behind Tacos Chiwas — head to downtown Mesa. Espiritu is located in the center of Main Street in the growing restaurant hot spot. The menu skews toward cocktails and seafood. Bright, fresh ceviche and aguachile get the meal going, before customers dig into heartier main dishes. This restaurant isn’t strictly Mexican, with a classic bacon cheeseburger and grilled cheese available. The ambiance is moody, and candles drip wax on the long bar that lines one side of the small space. It feels undeniably edgy for Mesa, and is one of the coolest new spots in town. ($$$)

Kaizen PHX serves Instagram-worthy sushi and sashimi from inside the modern red-brick Lawrence Building in the warehouse district of downtown Phoenix. The restaurant, complete with concrete floors, modern art, and windowed garage doors that open to a patio, is adjacent to Galvanize, a coworking space for tech entrepreneurs. But don’t let the seemingly corporate atmosphere sway you — Kaizen is far from an afterthought inside a business complex. The dishes and flavors are bright and beautiful, from Tuna Poke Cones stuffed with big eye tuna and avocado and rimmed with black and white sesame seeds to Hotate Aguachile with thinly sliced scallops topped with serrano peppers in a spicy, limey, emerald green emulsion. Kaizen pulls inspiration from Japan and Latin America to concoct its versatile creations. Snag a few for half price during happy hour, Tuesday through Saturday, 4-6 p.m. ($$)

After building a following at the Uptown Farmers Market, Jason and Katherine Dwight, a married chef-butcher and baker, opened a restaurant in late 2019 that is intimately driven by local farms and ranches. Reclaimed wood slabs gleam in the Central Avenue restaurant. Fitting the rustic dining room, much of the small plates and a few of the larger ones emerge from a wood-burning oven. Everything is scratch-made, right down to bitters, tortillas, and ketchup. Jason butchers whole steers and makes his own charcuterie. Katherine makes magic from flour, water, and heat, including a really nice gingerbread. The food is New American, with lots of touches from afar: China, India, France, Mexico, and so on. Reservations are encouraged. Customers may also call ahead with catering orders. ($$$)

When you're carrying a heavy title like "Arizona's original steakhouse" on your hip, you better be ready to fire it off. And that's exactly what's done daily at The Stockyards Restaurant and 1889 Saloon. Cattle Baron Edward A. Tovrea established a packing house west of 48th Street and Van Buren in 1919, long before The Stockyards Restaurant officially opened in 1947. Now, the classic restaurant has a reputation for serving Western-inspired cuisine — primarily, corn-fed, aged steaks and prime rib — but today's menu hasn't diverted all that much from the original. Other specialties include Paloma Ranch calf fries, American bison meatloaf, the Arizona cut ribeye steak, and some beloved baking soda biscuits. And who could resist a whiskey in the 1889 Saloon, designed back in the day by Mrs. Cattle Baron herself, Helen Tovrea? Sit yourself down and have a seat, partner. ($$$)

This restaurant is a temple to simple food in the form of a 24th Street bungalow. Or maybe it's more of a low-key barracks: There's a spartan rigor to the approach to ingredients. The very best and often the most obscure, commonly from Italy: olio nuovo, heirloom beans, Tuscan pecorino, high-end polenta, heady wines. There's also the best of what's locally available, including marine life like skate and scallops from Nelson's Meat + Fish, and sausage and steak from Arcadia Meat Market. Dishes have few parts. The food is solidly Italian, but not tied to any one region or regular classic preparations. Pa'La is small, almost half patio, and the heart of the eatery is a wood-fired oven. Beautiful breads emerge from its flames. Cast iron pans of colored zucchini frittata and crisp-skinned bluefish emerge, and once you bite in, the olden rusticity of the food washes you in a timeless warmth. You can taste the commitment in plates as humble as grain bowls, or as starters of bread, cheese, and cured meat. ($$$)

One man. One grill. One of our most fun places to eat, period. Bacanora has fast become one of Phoenix’s signature Mexican restaurants thanks to the skills, friendliness, and humility of Rene Andrade, the man behind the grill. Andrade has cooked in well-regarded fine dining restaurants throughout the Valley, and Bacanora is his sizzling, mesquite-touched, chiltepin-dusted return to the food of his home region: Sonora, Mexico. On any given night (or Sunday brunch morning), the menu offers just a handful of items, many rotating. One night there might be grilled octopus. Another, a version of the shrimp aguachiles Andrade sold in his youth. Beef is a Bacanora cornerstone, whether brick-thick steaks crusted on the grill or shards of carne asada — among the best in our carne-asada-crazed town. Masterfully, seemingly effortlessly, Andrade adds the touches of an accomplished chef with diverse experience to Sonoran food, slightly elevating dishes yet somehow keeping them as humble as those of trucks and family-run taquerias. His radish-and-cucumber salad is clean and light, lifted by olive oil and queso fresco. His beans are plump, stewy, and make you marvel at how much flavor beans can contain. His caramelo is phenomenal. Built on a crisp, fragrant flour tortilla, slicked with melted cheese, heaped with shreds of wildly rich grilled beef, it’s the kind of plate that might haunt your hungry daydreams forever. ($$)

After four years behind the stove of the Venezuelan food truck Que Chevere, Orvid Cutler and Maria Fernanda expanded to a brick-and-mortar restaurant in downtown Mesa (a Main Street that has become something of a dining destination). The food is classically Venezuelan, with arepas, griddled corn flatbreads, leading the way. Pale, tall, and fragrant, these come as sides with plate-style dishes of shredded beef, rice, and beans. Loaded with fillings like shredded chicken and black beans, they come as main dishes. Plenty of sleeper hits fill out the menu. These include the Patacon, a sandwich "bunned" on fried plantains, and the Cachapa, a corn pancake packing hauntingly nuanced sweetness. A bar mixes tropical drinks. The kitchen rolls out hot, stretchy tequenos, Venezuelan cheese sticks, every morning. Curbside pickup is available. Call for takeout orders. And yes, there is still a Que Chevere at various outdoor events. ($$)

Welcome Diner 2.0, now situated at that hot Garfield District intersection at Pierce and 10th streets, doesn't have the same snug charm as its original location a block away. What it does have is a crisp, retro look, marrying its neon pink-and-blue sign with the diner's seating options — which is to say, booths, a wraparound lunch counter, a bar with liquor bottles crawling up the wall, and a massive, usually busy, porch-style patio. Gulf Coast-inspired dishes like jambalaya are big here, as are the classic cocktails. But it's the biscuits people talk about: They're big, pillowy, and have excellent biscuit names like the Bumblebee and Big Jim. ($$)

The ambiance of Tia Carmen is intentional in its efforts to honor the Southwest region and Mexico. As you walk through the large wooden doors, you’re greeted by a down-to-earth vibe and quiet elegance. Chef Angelo Sosa wanted to recreate a reminder of his experience with his Aunt Carmen when he first learned food was his love language. The menu is not only a homage to his roots and to indigenous people but also a festival of culinary delights. Highlights include ember-roasted purple yam, chicken guisado, Baja striped bass, yucca brulee, and native grain fried rice. Ingredients are sourced locally, which reflects Sosa’s desire to support the community. The entrees are complemented with craft cocktails, including the gin-based Hibiscus Desert Balloon, a yuzu and bergamot Paloma, and Mi Tia, a tropical drink that honors Sosa’s family. ($$$)

This fiercely original restaurant, which opened its heavy front door in Arcadia in 2019, is a gem from start to finish. A one-of-a-kind menu is driven by vegetables, rooted in Latin America, and laced with countless dimensions of chile heat. It also drills down to molecular details like few other places in Arizona. For instance: elote, simple street corn, contains some 40 ingredients. Other dishes include unlikely elements, like a beautifully pepper-centric habanero salsa that gains its creamy X-factor from butter. Entering the minimal restaurant with a bar in the middle, you wouldn't expect such a nuanced approach. What you sense when you enter is smoke — grill smoke that perfumes the restaurant from the rig in the kitchen, where mesquite burns, which plays a role in almost every dish on the menu. Most of those dishes are small: potatoes with jalapeño crema, Peruvian-style hiramasa ceviche with an unspeakably lush coconut-based sauce, cauliflower crushed by 900-degree heat, a pepper-kissed romaine salad with Mexican Sriracha. Large-format plates go big. They've included a blackened pork chop with dazzling escabeche and, yes, carne asada rib-eye with thick ribbons of mesquite-perfumed fat. The beer list has rare finds, and a five-page wine list has options for every diner and every dish. ($$)

Hungry for 'cue in the West Valley? The meats smoked in salvaged propane tanks behind Eric's are the best you'll find. The chefs at this joint smoke the old-fashioned way, meaning without the assistance of gas, a labor-intensive method that raises the ceiling for how good marquee cuts, like brisket, can be. In this spacious, cafeteria-style dining room and out on a home-style patio, that brisket adorns just about every platter. Slices come thick, broad folds pungent with the deep smoke of mesquite. They almost dissolve on your tongue. This is one of the best briskets and some of the most impressive barbecue in the Valley. As with brisket, Eric's seems to approach each meat a shade differently. At Eric's, smoked turkey (one true test of a pitmaster's skill) is subtly flavored and tender as can be, thanks in part to an infusion of tea. Aggressively dry-rubbed ribs tingle with pleasantly warm spicing. Pulled pork is a more-standard-but-still-admirable version, everything you'd want in a shredded pile. Low-key sides and desserts, like banana pudding and cheese-dusted elote, call to mind the backyard barbecue fiestas from which this West Valley gem was born. Open at 11 a.m. for dine-in or takeout. ($$)

This small chain of English-focused, somewhat-metal-themed restaurants is either referred to as Cornish or Pasty, depending on which circles you travel in, but never just Cornish Pasty. (We're in the Cornish camp.) Around since 2005, Cornish is known for its ... pasties — savory ingredients entombed in a flaky, baked shell with a crimped edging. Popular pasties include lamb and mint, pesto chicken, the Pilgrim, and the Cubano. Pro tip: Select a pasty, but have a backup, too. Some are so popular the kitchen runs out. Vegan and vegetarian options are available, as well as an entire B-side of the menu offering fresh salads, tandoori wings, house-made bread and butter, oven chips, Scotch eggs, and English desserts. Equal to Cornish's impressive menu is the vibe‚ especially at the original Tempe location. Always expect alternative music, a lively patio, and a short wait at the bar. Cornish Pasty Co. has multiple locations around the Valley and statewide. ($$)