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 and chef 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 Chilean Seabass and the bone marrow bucatini. At Francine, expect both a visual and culinary experience. ($$$)

Plan ahead, and leave plenty of time for your meal at Alebrijes. This Litchfield Park restaurant is popular and often requires a wait. But the food is oh so worth it. The kitchen focuses on Oaxacan-style Mexican food, with many of the dishes smothered in sweet, rich black mole or the slightly spicy red version. Stop by for brunch and order the chilaquiles and a coffee-infused cocktail. Or, stay a little later and enjoy a hearty burrito drenched in mole and paired with a fresh fruit-filled margarita. Make sure to check out the specials boards posted in multiple locations around the colorful dining room, which sometimes features spicy and satisfying bowls of pozole or sweet creations such as concha French toast. ($$)

All Pierogi Kitchen was always good, but this is a place that gets better and better with each passing year. Though officially a Ukrainian restaurant, All Pierogi Kitchen is a charming family joint that acts more like a repository of pan-Eastern European comfort food, less concerned with precise borders than with capturing the meat-and-potatoes essence of the region. The namesake pierogi shine, thick and buttery, stuffed with myriad fillings, and they sing when paired with sausage griddled to a fresh, juicy snap. Meaty mains such as a hefty beef goulash or the beef plov plied atop cumin-scented rice are enough to fill your belly for days. The chicken Kiev, predictably, is a revelation, rich and buttery and loaded with dill, and the pork schnitzel puts our local German restaurants to shame. And if that wasn’t enough, the attached market offers a panoply of frozen pierogi and plenty of chilled soups to go. ($$)

Alzohour remains, to the best of our knowledge, the Valley’s only Moroccan restaurant, so we can consider ourselves fortunate that it’s as vibrant and delicious as it is. Zhor Saad has run the restaurant portion of her dining/market/clothing boutique almost single-handedly since 2008, scurrying between the front and back of house as she transitions in a flash between gracious host and talented line cook. Bring a little patience and a titanic appetite, because when the food finally hits the table, it’s a sensory feast. Popular Arabic starters such as orange-scented hummus and baba ghanouj pave the way for steaming tagines loaded with saffron-heavy lamb or fresh fish braised in tomatoes and olives. Mounds of delicate couscous topped with tender meats and vegetables are always a fine choice. But Saad’s bastilla — a savory-sweet phyllo pie filled with chicken and ground nuts topped with powdered sugar and cinnamon — is a unique Moroccan showstopper that is not to be missed. ($$)

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: Orecchiette with broccoli, Branzino Alle Erbe Fini and Pizza San Francesco di Paola. Salads, sandwiches and a fleet of pastas anchor a menu that prizes tradition. 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. ($$)

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. ($$)

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 of Rene Andrade who has cooked in well-regarded fine dining restaurants throughout the Valley. 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. ($$)

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 bright decor 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. The food menu also offers numerous vegan and vegetarian dishes. Diners will also find Mexican beers, Micheladas and too many amazing margaritas to list here. Barrio Café has never taken reservations. The dining room is open and takeout is always available. ($$$)

This Arcadia eatery has been open for over a decade, a feat accomplished thanks to the efforts of double husband-and-wife team owners — sommeliers Katie and Scott Stephens and Justin and Michelle Beckett. 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 multi-seat 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. ($$$)

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 over roughly three hours in a house on Osborn Road, the 12-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 oysters with peanut spaetzle and ham buttercream. After the first few courses, diners move to the house's pub room for riffs on bar food. Tunes flow. Drinks bubble, fizz, and wine pairs 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. ($$$$)

Buck & Rider has opened multiple locations in recent years, but we’re partial to the Camelback Road classic. Make a reservation for a booth in the comfortable yet elevated dining room, or grab a seat at the bar for happy hour. Whatever you decide to order, the name of the game at this seafood spot is fresh. Whether it's Maryland crab or Alaskan oysters, everything is flown in daily from sustainably minded producers. Start your meal with a spicy tuna or crunchy shrimp sushi roll or some savory smoked trout dip before digging into your entree. Opt for the Shrimp Scampi Risotto topped with enormous shrimp from the Sea of Cortez, or pair a steak with your choice of seafood for a customized surf and turf. Make sure to check out the well-executed cocktail list, as well, at this swanky locale. ($$$)

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. 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 flat 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. ($$)

For first dates and graduation dinners, Tempe’s Caffe Boa is a staple. This long-standing Mill Avenue restaurant is the perfect contrast to the bustling bars and clubs just steps away. Both an Italian restaurant and wine bar, it is open for brunch, lunch, happy hour and dinner. Make sure to try the outstanding pastas, such as a block of lasagna resting in a pool of cream-tinted bolognese or the Ravioli Zucca, filled with butternut squash and topped with toasted hazelnuts and sage swimming in a garlic butter sauce. Complete your meal with a creative cocktail, pour of wine or a flight of Rakija, a double-distilled fruit brandy popular in Serbia and throughout the Balkans, for something a little different. ($$)

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 him from Sanctuary, MacMillan’s stamp is all over the Mediterranean-inspired menu that flaunts farm-fresh cuisine with coastal panache. Start with a showstopping Flaming Saganaki or singular giant meatball before diving into fresh pastas or pizza. The Wagyu Bolognese is hearty and elegant; it can be made vegan with red lentils as the base, if you wish. And the za'atar roasted patty pan squash with cracked hazelnut dukkah is a side that amplifies any dish. 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. ($$$)

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. ($$)

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 quesabirria 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. ($$$)

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. ($)

Don’t spend too much time trying to categorize CC’s on Central. Whether you call it Southern, Creole or soul food (or, more accurately, all three) matters a whole lot less than the fact that it tastes really, really good. Mother and son Sharon and Devan Cunningham have roots in Louisiana and Mississippi, and it shows in dishes such as the gloriously light and bright shrimp étouffée, informed by tradition but not beholden to it. The duo's beef debris — stewed until tender and rich with just a touch of sourness — is outstanding when ladled over smooth, creamy grits. Excellent renditions of breakfast basics share menu space with wild concoctions such as Hong Kong-style praline French toast spiced with cardamom and fennel. You can get some knockout fried catfish on Fridays, Devan’s bizarre and wildly delicious wings on Wednesdays and Sharon’s soul food on the first Sunday of the month, not to mention whatever they feel like featuring on any given day. But whatever you get, it’s guaranteed to be good. ($$)

Chilte is coming off a breakout year after transitioning from a food truck to opening in the revamped Egyptian Motor Hotel on Grand Avenue in 2023. The modern Mexican restaurant helmed by couple Lawrence Smith and Aseret Arroyo caught the attention of local foodies for its birria, which is stuffed into hand-pressed squid ink tortillas or a Benny Blanco flour tortilla and served alongside a savory miso consommé, as well as its mole de la casa and quesadilla with grasshoppers. Chilte also has generated lots of buzz outside of the Valley, with accolades from Esquire and Bon Appetit magazines. Contrary to the restaurant’s mantra of “Me vale madre,” the care and attention the team brings to their food is evident. Chilte’s menu changes seasonally, and the owners often host collaboration events with other chefs, making it worth a visit, and a revisit, regularly. ($$$)

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 and the lobster roll. Or the grilled oysters, the Mexican wild shrimp, the Thai peanut noodle bowl — we could go on. But trust us, pop in to any of the three locations and you won't be disappointed. ($$)

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. ($$$)