Charming, inexpensive Italian joint run by Richard Bock, former principal cellist for the Phoenix Symphony, who knows his Italian food almost as well as he knows his Mozart, if not better! Bock has a knack for whipping up superb classics like bruschetta, baked ziti, antipasto, spaghetti with meatballs, and veal parmigiana. Our fave is the […]
Phoenix
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To put it bluntly, this might be the “hippiest” of vegan-friendly restaurants on this list. The menu at Giving Tree Cafe is entirely organic and gluten-free, and interior d
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 […]
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 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 […]
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Gojo Restaurant is named after the Amharic word for hut, and the place is indeed cozy and homelike. Like most quality Ethiopian restaurants, Gojo serves a variety of flavorful stews, like doro wot (chicken), key wot (beef), and alitcha wot (lamb). It also hosts bunna – an Ethiopian coffee ceremony – on Mondays when the […]
Golden Buddha offers one of the more impressive Cantonese/Mandarin menus in town, but we love it best for its dim sum, the Chinese brunch served with tea that features endless small plates of everything from shrimp dumplings and barbecued pork buns to deep-fried sesame balls and fried chicken feet. Everything is super-fresh and appetizing, and […]
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We used to go to a wrap stand until we tasted The Good Egg’s Garden of Eden Wrap, a tasty m
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The only thing worse than stale pan dulce is filtered aguas frescas that have been sitting all day. So how come huge vats with various flavors of aguas frescas don’t fill the counter space of Gorditas El Tio accompanied by dried-out fruit art in front indicating the flavor? Because all aguas frescas are made to […]
Opening December 2014.