Keep New Times Free

The 10 Best New Phoenix-Area Restaurants of 2016

Thursday, December 29, 2016 at 11:35 p.m.

Evie Carpenter Sel chef and owner Branden Levine can be found checking in on tables himself during dinner service. 1/52

Evie Carpenter The mesquite-smoked blue marlin crudo at Sel comes with a white truffle-squid ink vinaigrette, heirloom cherry tomato confit, Serrano chili pickle, and rice paper crisps. 2/52

Evie Carpenter Sel's roasted Kabocha squash panisse is served with salsify-molasses nage, elephant garlic fondue, and kumquat vinaigrette. 3/52

Evie Carpenter Sel's strawberry marzipan shortcake has already become one of the restaurant's claims to fame. 4/52

Jacob Tyler Dunn Tacos Chiwas owners Nadia Holguin and Armando Hernandez. 5/52

Jackie Mercandetti The salsa bar at Tacos Chiwas. 6/52

Jackie Mercandetti A variety of tacos at Tacos Chiwas. 7/52

Jackie Mercandetti Tacos Chiwas' tripa taco. 8/52

Jackie Mercandetti Tacos Chiwas' carnitas taco. 9/52

Jackie Mercandetti Gavin Jacobs, owner, and Aaron Rickel, executive chef, at the Brickyard Downtown. 10/52

Jackie Mercandetti Oaxaca on the Sun at the Brickyard Downtown. 11/52

Jackie Mercandetti The Brickyard Downtown's loaded potatoes. 12/52

Jackie Mercandetti The Brickyard Downtown's charred octopus. 13/52

Jackie Mercandetti The Brickyard Downtown's pork belly skewers. 14/52

Jackie Mercandetti Ahi tuna at the Brickyard Downtown. 15/52

Jackie Mercandetti Interior of the Brickyard Downtown. 16/52

Jacob Tyler Dunn Chris Bianco's newest endeavor, Tratto. 17/52

Lauren Saria Chef and owner Chris Bianco. 18/52

Jacob Tyler Dunn Tratto's cucumbers, fennel, chile, and torn mint. 19/52

Lauren Saria Tratto's entrees include dishes like this seared bone-in chicken with red peppers. 20/52

Lauren Saria Fava beans served with olive oil and salt — a seasonal antipasti at Tratto. 21/52

Jacob Tyler Dunn Tratto's grilled Two Wash Ranch piccolo chicken. 22/52

Evie Carpenter Chef Silvana Salcido Esparza says Barrio Cafe Gran Reserva showcases a kind of cooking that she's been imagining for more than a decade. 23/52

Jacob Tyler Dunn Chicarron en salsa verde at Barrio Cafe Gran Reserva. 24/52

Jacob Tyler Dunn Barrio Cafe Gran Reserva: Hoja santa con queso menonita. 25/52

Jacob Tyler Dunn Barrio Cafe Gran Reserva's jicama aguachile. 26/52

Evie Carpenter Esparza makes a variety of sausages in house, including her own chorizo. 27/52

Jacob Tyler Dunn Smile Lao Thai's mii kathii. 28/52

Jacob Tyler Dunn Nam coconut lettuce wrap at Smile Lao Thai. 29/52

Jacob Tyler Dunn Smile Lao Thai's pad pet. 30/52

Jacob Tyler Dunn Tom yum fried rice at Smile Lao Thai. 31/52

Evie Carpenter Nico Heirloom Kitchen in Gilbert is Chef Gio Osso's second restaurant in the area. 32/52

Jacob Tyler Dunn Drinks at Nico Heirloom Kitchen. 33/52

Evie Carpenter Nico's porchetta is served with butter beans, salsa verde, rucola, and charred lemon. 34/52

Evie Carpenter Nico's menu showcases southern Italian cuisine. 35/52

Jacob Tyler Dunn Nico Heirloom Kitchen. 36/52

Jacob Tyler Dunn Dessert at Nico Heirloom Kitchen: s'mores tiramisu. 37/52

Jacob Tyler Dunn Nico Heirloom Kitchen: wood-fired branzino. 38/52

Patricia Escarcega An evening at Binkley's Restaurant in midtown Phoenix begins on the patio. 39/52

Patricia Escarcega A small bacon doughnut with Parmesan flakes was an early course served recently at Binkley's Restaurant in midtown Phoenix. 40/52

Patricia Escarcega The recent penultimate course at Binkley's Restaurant was a caramel apple dessert, which featured a baked apple stuffed with goat's milk ice cream and caramel. 41/52

Patricia Escarcega The Freezing Mango Soup dish at Binkley's Restaurant, which is given a short blast of liquid nitrogen. 42/52

Patricia Escarcega "Ham" was a recent early course at Binkley's Restaurant in Phoenix. 43/52

Jackie Mercandetti The entry to Chengdu Delight. 44/52

Jackie Mercandetti The spicy frog hot pot at Chengdu Delight. 45/52

Jackie Mercandetti Chengdu Delight's pig ears. 46/52

Jackie Mercandetti Mapo tofu at Chengdu Delight. 47/52

Jackie Mercandetti Chengdu Delight's sauteed mushrooms. 48/52

Patricia Escarcega The short rib stroganoff dish at Sonata's features freshly made egg pappardelle noodles. 49/52

Patricia Escarcega The Prickly Peach is one of the vodka-based specialty cocktails at Sonata's Restaurant. 50/52

Patricia Escarcega The Dutch oven crab-stuffed cod dish with pomodoro sauce at Sonata's Restaurant. 51/52

Patricia Escarcega Kepta duona, dark rye bread tossed in duck fat aioli and draped in melted Havarti cheese, offers an upscale twist to classic Lithuanian comfort food. 52/52

The 10 Best New Phoenix-Area Restaurants of 2016

Much ink — both real and digital — has been spilled about how absolutely awful the last 12 months has been. But looking back at our restaurant coverage, we can honestly say there ain't nothin' wrong with the eats at these 10 joints. Enjoy!

Photos by Evie Carpenter, Jacob Tyler Dunn, Jackie Mercandetti, and Lauren Saria.

_{Up Next:}