As the Phoenix New Times food team continued our constant search for the best food and drinks in town, we came across five exceptional items last month. Here are the best dishes and drinks we tried at Valley restaurants in June.
Yellowtail Tostada at Marisco Boys
2026 N. Seventh St.Everything we tried at the new Seventh Avenue spot Marisco Boys was delicious. That's why we dubbed the sibling to Taco Boys the spot of the summer. But one dish, in particular, stood out. The Yellowtail Tostada is bright, cold, refreshing and the perfect antidote to the triple-digit temperatures outside. It starts with two crisp tostada shells, stacked to withstand the mountain of fish piled on top. They're spread with a thin layer of rich, savory black garlic aioli. Next, comes the cubes of tender Yellowtail, topped with creamy avocado and crunchy tendrils of fried leeks. The wildly different textures contrast, making each bite fun to eat. And the flavors blend to bring it all together. Big enough to be a meal on its own, this tostada is a summer staple. 
Mushroom Burger at Harvey's Wineburger
4812 N. 16th St.Nothing about the look of Harvey's Wineburger suggests you're about to get a delicious, skillfully prepared, craft burger. But regulars know that the kitchen at this little dive bar punches above its weight. The Angus beef burger patties, cooked in wine as the name suggests, are uber-thick and juicy. Customers can get them stacked with onion rings, bacon or blue cheese. But we love the mushroom and Swiss option. The flavors of the grilled onions and mushrooms, and a splash of Worcestershire sauce, pair perfectly with the richness of the wine. This burger tastes elevated but is still fun and messy to eat. There's a reason this little spot has been slinging burgers for decades, and the proof is in the patty. 
Kona Cactus cocktail at Orchard Tavern
7100 N. 12th St., Building 1Do you like piña coladas? Well, then you'll probably love the Kona Cactus at Orchard Tavern. Dobel Blanco tequila blends with pineapple, coconut and lime juice in this tropical tipple. The whole thing is topped off with a fluffy pineapple foam. The creamy, sweet, fruity cocktail tastes like vacation right in the heart of Phoenix. All its missing is a tiny paper umbrella. Pair it with one of Orchard Tavern's excellent burgers or flatbreads for a standout summer meal as you dream of relaxing on some far-flung beach, piña colada in hand. 
The squash blossom olive oil cake from Valentine uses vegetables in place of fruit for this riff on an upside-down cake.
Sara Crocker
Squash Blossom Olive Oil Cake at Valentine
4130 N. Seventh Ave.Valentine’s James Beard Award-nominated pastry chef Crystal Kass isn’t shy about weaving unexpected savory or vegetal flavors into her desserts. During a recent visit to the restaurant, Kass’ squash blossom olive oil cake piqued our interest. Kass has taken the classic upside-down cake dessert and transformed it by layering delicate squash blossoms in lieu of hunks of fruit. The orange and green of the blossom are an abstract work of art in their own right. The cake is tender, with just a hint of sweetness from a peach agave syrup. The dessert is finished with a coconut whip topped with crunchy puffed amaranth and smoked maldon salt. It’s a light and playful dish perfect for summer. And, for those with dietary restrictions, it’s also vegan – something we didn’t realize until we’d cleaned the plate.
The Little Jerry from First & Last is a massive bite that packs big chicken parm flavor.
Sara Crocker
