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The 10 Best New Phoenix-Area Restaurants of 2016
By Tom Carlson
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.
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.
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