Just like you, chefs love going out at night. And chefs are uniquely qualified to pick late-night spots, since they work in the industry and tend to get off late. From Welcome Diner to the beloved Pig & Pickle, here are these chefs' favorite places to head after hours.
Erick Pineda, chef of Radish at DeSoto Central Market
I love having a nightcap at the Vig Uptown. Great to grab a tequila shot and some pozole to end the night.
Donny Fawcett, chef of Phoenix Ale Brewery Central Kitchen
Pig & Pickle, no question. There is such a great vibe there! After hours, or even during regular hours, everyone's having a great time. Plus, they might have the best music in town. A cocktail, their Apocalypse Sow burger, a quick shot of bourbon, and you’re set.
Justin Beckett, chef of Beckett's Table and Southern Rail
The Parlor serves its full menu 'til 11 p.m., and my wife and I love to stop in for great pasta or salad on the way home from work.
Tamara Stanger, chef of Helio Basin Brewing
Pig & Pickle. Those boys kill it. Always have. They have the best cocktails and serve duck-fat-fried goodness until the wee hours of the morning.
Aaron Pool, chef of Gadzooks Enchiladas & Soup
Valley Bar. I like getting down.
Cullen Campbell, chef of Crudo & Okra Cookhouse & Cocktails
Welcome Diner! Good drinks, barbecue fries, fried chicken biscuits, and peanut butter burgers. What’s not to like?
Gio Osso, chef of Virtu
I don't get out much these days, but when I have the opportunity on my way home I like to swing by Pig & Pickle to grab a beer and some wings!
Christopher Gross, chef of Christopher’s + Crush Lounge
Shady's, because you can get great whiskey at an unbeatable price.
Allison DeVane, owner of Teaspressa and Tea & Toast Co.
Welcome Diner, hands down! It has the most vibrant vibe after hours and such a communal layout. You are bound to meet someone new inside the trailer or outside on the large picnic tables. On top of that, they have the type of food you just can't resist and crave at that hour! Pork fries are my jam.
Christopher Nicosia, chef of Sassi
Scottsdale Beer Company for a beer and a snack on the rare occasion that I do venture out after work. Jerky, fried pickles, and chicharrones are great to nibble on with one of their stronger IPAs.
Jim Gallen, chef of Tom's Tavern
Being downtown, we have two awesome bars, The Kettle Black and Bitter & Twisted. Both have a unique ambience and a great scene! Jason Key and Ross Simon are owners that are committed to creating the best bars in Phoenix.
Jose Farias, chef of Vintage 95 Wine Lounge
The Ostrich in downtown Chandler. Partly because it's just a short stroll for me when I'm off of work, but mostly because Brandon and his staff make excellent cocktails.
Rebecca Tillman, executive chef of Pointe Hilton Squaw Peak Resort
5 and Diner is always reliable for a good burger after a long night.
Brian Archibald, executive of The Boulders Resort & Spa
Welcome Diner. The people!!
Beau MacMillan, chef of elements
There are tons of bars to mention across the board for after-hours or late-night drinks. We have an extremely talented cocktail culture in this town from Counter Intuitive to Crudo and UnderTow to Rokerij, to The Ostrich.
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With so many great mixologists, there is always a place to get a great drink. But, when I’m feeling that dive-bar vibe, the Tally Ho is one of my favorite spots. It has no windows, and I love bars with no windows. The Dubliner is also a top notch dive-bar — you can’t beat a good Irish bar.
Chris Neff, chef of Lincoln at the J.W. Marriott Camelback Inn
Pig & Pickle. The atmosphere is very industry with great staff and food. Scotty, Zach, and Jess sling some mean cocktails too.
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