Chow Bella

10 Best Things I Ate and Drank in April

Page 2 of 3

See also: 10 Best Things I Ate and Drank in March

Wontons with Chili Sauce at Henry's Taiwan

This classic Szechuan dish is a seriously satisfying way to start your meal at Henry's Taiwan in Tempe. It's an affordable appetizer -- technically it falls under the "dim sum" portion of the menu -- that comes with eight pieces for under $5. The handmade wontons feature impossibly delicate, thin layers of dough made from flour, eggs, water, and salt that are then wrapped around a small amount of flavorful pork. The whole dish then gets covered in a wonderful housemade chile sauce. I love the combination of spicy chiles, bright cilantro, and peanuts, which add a pleasant crunch.

Falafel at Alzohour Market

If you're going to make the pilgrimage to Alzohour Market in north Phoenix then it's likely because you're hunting for some authentic Moroccan cuisine. But don't let that stop you from ordering the falafel, a traditional Middle Eastern dish. Owner Zhor Saad makes a remarkably good version that features a super smooth filling of ground garbanzo beans with parsley, onions, cilantro, and garlic. The outside of each of the doughnut-shaped falafel will be fried to a perfect golden crisp. At under $7 it makes a shareable starter or a filling lunch.

St. George Cocktail by Micah Olson

If you haven't gone to Crudo to taste mixologist Micah Olson's talents for yourself, then you're missing out on one of the city's best experiences right now. What I like most about Olson's drinks, based on those I've tried so far, is that they tend to be easy to drink -- the kind of cocktails you want to simultaneously savor because they're so good but also chug because, well, you can. At the recent St. George Spirits cocktail dinner at The Gladly Olson seriously killed it with his drink that contained St. George Rye gin, St. George California agricole rum, Hum Botanical Spirit, beet and watermelon syrup, lemon juice, and bitter lemon soda with a melon ball, basil, and fennel seed dust as accents. Despite the long list of ingredients the drink was well-balanced, smooth, and just overall enjoyable.

See also: Behind the Scenes at the St. George Cocktail Dinner at The Gladly

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Saria
Contact: Lauren Saria