Best of Phoenix

The Best New Phoenix Restaurants of 2021 So Far

Spiedini from Pa'La Downtown
Spiedini from Pa'La Downtown JM Photo
The obstacles new restaurants face these days are titanic: higher rents, soaring food costs, the threat of prolonged closures due to a mutating plague. And yet, so many feverishly delicious eateries opened in the last weeks of 2020 and so far in 2021. How?

I have no idea. Some combination of vision, grit, skills, and magic.

The months since our 2020 Best New Restaurants list has seen an unlikely crop of amazing new Phoenix eateries take flight. Shakespeare gave the world his best tragedy during some trying London plague years. Our new restaurants gave us some of town’s best Southwestern, Sonoran, and Italian food — which if you eat in Phoenix is saying a lot.

Covid has jangled my own eating rhythms, and I still have a few newer places to check out. But for now, here are my five favorite new brick-and-mortar restaurants of 2021.
click to enlarge Some of the better white pizza in town, from Via Della slice. - CHRIS MALLOY
Some of the better white pizza in town, from Via Della slice.
Chris Malloy

Via Della Slice Shop

This old-school downtown pizzeria (by the slice, paper plates, glass shakers of crushed chile) is a first-rate addition to the city's pizza scene. Tanner Locust, the pizzaiolo, employs marathon fermentations of two-plus days to build a flavorful, pillowy dough that along its puffy crust lip eats like a soft, yeasty bread. Locust uses a tall deck oven to blaze, for instance, a properly saucy grandma square and a rich orange vodka slice. Wings are plump and slicked with potent sauce. Behind the counter, Locust finishes slices with grated cheese and plenty of basil. (Full pies are also available.)

His best slice? White with a faintly funky cheese blend, sesame seeds, and the sweetness of caramelized onions that melt into pizza almost like jam. This slice is already one of the most memorable pizzas in town — and Locust is yet to fully integrate his wood oven and unleash all of his pizzas.

Via Della Slice Shop is located at 222 N. 5th Avenue.
click to enlarge The gyro bites from Thaily's. - CHRIS MALLOY
The gyro bites from Thaily's.
Chris Malloy

Thaily’s Restaurant

I didn’t realize how much I missed mom-and-pop restaurants during the dark late-2020 Covid days until I stopped by Thaily’s with my family in the sunshine of summer 2021. There’s seating for roughly 10, a TV, a comfy couch, and a minimal partition between the tables and kitchen, where Thai and Lee Kambar cook Cambodian and Arab food.

Some dishes are the former, some the latter, some a bit of both. Thai cooks these yogurt-dolloped gyro bites, just like the ones Lee used to eat in Iraq. She also cooks Cambodian staples, like pahok ktis and grilled beef skewers radiant with lemongrass. Some dishes, however, like a yellowish Cambodian curry bobbing with juicy chicken thighs, crib a few spice notes from the Middle East.

Already, so many of the diners at Thaily’s seem to be regulars. The Kambars do their best to make you one — whether peeking out to make genuine conversation or throwing down a friendly exclamation point with a pistachio-loaded baklava.

Thaily's is located at 444 East Chandler Boulevard, Suite 1, in Chandler.

click to enlarge Peeling pizza and bread from the Pa'La Downtown wood-fired oven. - JM PHOTO
Peeling pizza and bread from the Pa'La Downtown wood-fired oven.
JM Photo

Pa’La Downtown

At Pa’La 2.0, one of our local masters of spartan cooking joins forces with former Roka Akor chef Jason Alford. The result is an ever-changing menu that spans Urciuoli’s simple breads and two-ingredient tapas dishes to plates defined by the soft collision of Italian and Japanese culinary influences.

A margarita pizza is cloud-light right on down to the summery tomato sauce. Basic Italian preparations like focaccia and fregola are a joy. The chef duo makes a classically satisfying salad from tomatoes and burrata, sourcing pristine ingredients and then staying out of their way, which is the Urciuoli philosophy.

Hybrid Italian-Japanese plates reach a more complex key. Seared scallops receive an unlikely boost from apple miso. Spiedini features steak accordioned on a skewer, using maple wafu and fish sauce to take beef about as far as it can go.

Pa'La Downtown is located at 132 E. Washington Street.
click to enlarge Grill master Rene Andrade of Bacanora. - JM PHOTO
Grill master Rene Andrade of Bacanora.
JM Photo


Grilled steak is grilled steak is grilled steak, you might think, having lived in a land where carne asada tacos pretty much have their own slab on the food pyramid. And yet, the distance between an average carne asada and a great carne asada is vast — and so is the gap between a great carne asada and Rene Andrade’s absolutely epic version.

At Bacanora, Andrade tends a wood grill with the finesse of a jeweler and the joy of a kid at recess. He grills steak, chicken, octopus, potatoes, pots of beans, elotes, even the raw materials for salsa, visibly having a good time, even greeting people as they enter his tiny glass-walled space. Food ripples with soulful flavor. Tunes bump. Well-made cocktails like Oaxacan Old Fashioned and bacanora margaritas flow. Crowds stroll by on Grand Avenue. Briefly, life is about as good as it can be.

Bacanora is located at 1301 NW Grand Avenue.

click to enlarge Smoked chicken, crudo, and a boot from Valentine. - JACKIE MERCANDETTI PHOTO
Smoked chicken, crudo, and a boot from Valentine.
jackie mercandetti photo


If I didn’t eat at new restaurants all the time to cover them, I would be a regular at Valentine. This Melrose spot by Chad Price and Blaise Faber is the total package. It does everything not only well, but stunningly: cocktails, coffee, pastries, breakfast, lunch, dinner, and design. You could go there for pretty much any occasion or excuse that involves food or drink.

The tarts and croissants hold a mirror to the mulberries and peaches of the subtle Arizona microseasons. Cocktails loop in local cider and cactus vermouth; coffee pink corn and chiltepin. On the same local tenor is Valentine’s plated food, the product of chef Donald Hawk fully utilizing his creativity and extensive skills. He smokes chicken and plates crudo with a bewildering amount of flavor, sure, but what makes his latest turn great is how much he and the rest of the crew honor ingredients rooted in the hardscrabble brown land we inhabit: the red fife, the Native seeds tahini, the squash bread, the chiltepines.

These are old ingredients treated in a way that reflects a vibrant new culinary point of view, casting Southwestern cuisine in a hard, beautifully weird new light.

Valentine is located at 4130 N. 7th Avenue.
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.
Chris Malloy, former food editor and current food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes reviews but also narrative stories on the food world's margins.
Contact: Chris Malloy