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. ($$)