100 Favorite Dishes

Grilled, Double-Cut Pork Chop From Tarbell's

Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email [email protected]

71: Grilled, Double-Cut Pork Chop From Tarbell's

Mark Tarbell, chef and owner of Tarbell's, the award-winning neighborhood restaurant in Central Phoenix, has been tantalizing our taste buds for nearly twenty years with his world-class cuisine (plus, he kicked Cat Cora's ass on Iron Chef America in 2007.)

Now, just in time for summer, he's brought back his grilled, double-cut pork chop topped with a house made mustard along with dandelion greens, white northern beans, and watermelon.

A beautiful dish done simply and full of fresh flavors, the stunning presence of the grilled double-cut chop begs to be gazed upon before cutting in and tasting its perfectly prepared tenderness. If you're lucky, the full-bodied homemade mustard sauce (made by soaking mustard seeds in Guinness and vinegar) will last with every bite of pork -- then, you're on to sopping up the juice with an accompanying piece of bread.

The white beans take down the intensity of the bitter dandelion greens, making for an interesting side dish pairing. And the fresh watermelon balls can act as a palate cleanser, the dish's final, sweet bites, or both.

Miss a dish? 

100: Beckett's Original Grilled Cheese from Beckett's Table

99: Golden Gazpacho from Rita's Kitchen

98: The Med Plate from La Bocca

97: Cash Sandwich from Main Ingredient Ale House

96: Sonoran Hot Dog from Nogales Hot Dogs

95: Fattoush Salad from Al-Hana Restaurant at Baiz Market

94: Croissant from Essence Bakery Cafe

93: Funghi Pizza from The Parlor

92: Baynchaiv Crepes from Sekong by Night

91: Caldo de Res from Pitic

90: Slice of Pepperoni Pizza from Mamma Mia

89: Hot Bollix Spicy Potato Balls from Rula Bula 

88: Chicken Lo Mein from Desert Jade

87: Spicy Broccoli from FnB

86: Barra Vieja Shrimp from Mucho Gusto

85: Wild Mushroom Ravioli from Merc Bar

84: Cochinta Pobil from Taberna Mexico

83: Filet and Crab Cake from Cheuvront

82: The Dragon Roll from Stingray Sushi

81: Cornmeal Crusted Calamari from Kitchen 56

80: Mongolian Delight from Loving Hut

79: Pappardelle Bolognese from Amaro Pizzeria

78: Torta El Rey from Torta El Rey

77: Artichoke and Clams from Iruna

76: Animal Fries from RnR

75: Gollo Burro from Casa Reynoso

74: Chicken Lettuce Wraps from Ticoz Resto-Bar

73: Brussels Sprout Salad from Chelsea's Kitchen

72: Short Rib Hash at Bonfire Grill

Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

Follow Chow Bella on Facebook and Twitter.

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.
Laura Hahnefeld
Contact: Laura Hahnefeld