The meats smoked in salvaged propane tanks behind Eric’s are the best you’ll find. Pasta, too, is just one element of Tratto. This vibe here is old-school, vaguely Rat Pack-ish: red-leather banquettes, scarlet wallpaper, dim lighting, a back entrance that takes you through the kitchen. We’re partial to The Lady, an absolute killer loaded with chipotle cream cheese, sauteed onions, and fried pickles, and wrapped in the shop’s signature naan. Executive chef Shinji Kurita has made his home here, slicing and calculating near the 13-seat L-shaped bar. You get a whole plastic sleeve of snappy corn beside your aguachile or ceviche tostadas. All rights reserved. When an eatery feels more like a well-loved home than a restaurant, there’s a good chance some excellent food is about to land on your table. Staff, List of Diners, Drive-Ins and Dives episodes. The bar is well-stocked, both with booze (they’ll make just about any type of drink) and pretzels and peanuts to chew while you sip. ($$$), Part whiskey bar, part upscale restaurant, part home base for some of Phoenix’s best-known chefs, The Gladly is a fixture of the Valley dining scene — and has been since its 2013 opening. And if you’re just at Mercado De Los Cielos to shop, grab a pina or mango loko at the raspados de frutas naturales stand to sip as you browse the shelves. We recommend the kao soi, a northern Thai-style chicken curry dish, kanom jeeb (steamed pork dumplings), and Silom Road moo ping pork skewers. When you finally get to the counter, you speak first with your meat man, ordering your chopped brisket, or pulled pork, or turkey breast, or the like-butter beef ribs (only on Fridays and Saturdays). One of the main taco proteins in the Valley. ($$$$), A good torta is not hard to find in Arizona, but a good torta spot, one batting a thousand? A female-owned vegan cafe, 24 Carrots is as healthy as its name suggests. The menu lists seasonal seafood items from all over — Boston, Hawaii, Alaska, Chesapeake Bay, the Gulf of Mexico, Georges Bank, and New Zealand. The chef, formerly of La Grande Orange-owned restaurants like Chelsea’s Kitchen (and lately of the tiny Carefree butcher The Meat Market), cooks New American food with finesse, character, and soul. In such times, Quiessence, found among the 10-acre pecan groves at the Farm at South Mountain, is a wonderful option. Go with the deshebrada roja gordita or asada burrito. And who could resist a whiskey in the 1889 Saloon, designed by Mrs. Cattle Baron herself, Helen Tovrea? They’ve included a blackened pork chop with dazzling escabeche and, yes, carne asada rib-eye with thick ribbons of mesquite-perfumed fat. In the mood for something sweeter? ($$), This south Tempe “public house,” a dim but warm space vaguely reminiscent of an old saloon, is surely one of the most Arizonan restaurants in the Valley. All arrive looking just as good as that sounds. The small but passionate team has recently added a brunch on Sundays that includes — as with the a la carte and tasting menu — offerings from local purveyors like Proof Bread, Arcadia Meat Market, and more. the , . The spot is owned and operated by treasured local chef and all-around nice guy Doug Robson — also of Gallo Blanco in the Garfield District. There’s a lot to choose from — almost too much. But if you’d prefer to go to the source, Bianco’s margherita pie — tomato sauce, fresh mozzarella, basil — at his 42-seat brick restaurant remains as vital as ever. It does best, though, when sticking to Somalia. We like the arugula, potato, and bacon pizza, the tomato pie, and especially the salami (which comes with some heaven-help-us spicy honey). But aside from the house-made pasta, killer burrata, and wine list, CiBO also boasts some next-level atmosphere. Quietly, Balkan Bakery’s bourek is one of Phoenix’s finest baked goods. The smoothie is simple and on target, perfectly tropical and refreshing. Some are so popular the kitchen runs out. Seated inside this 1899 brick home, you often feel as though you’re dining behind the velvet ropes of a historic museum. The Nile Theater is back, the antique shops never left, and the dining options have exploded. Owner Charlie Levy is also behind Valley Bar and The Van Buren, but he says of anything he’s ever done, he’s most proud of the food at Crescent. Around since 1947 on Washington Street, the Stockyards was once a go-to chow stop for cattlemen from the Tovrea Land and Cattle Co. and other prominent members of early Phoenix. Regulars know their order — probably the fall-off-the-plate chicken fried steak, but maybe the barbecue ribs, fried catfish, or smoked prime rib. CiBo Urban Pizzeria (it’s pronounced CHEE-boh) is one of the best. To fully appreciate Fukuda’s prowess as a chef, take a seat at his bar and spring for omakase. The stark white building’s entrance leads straight to the ordering counter just above a scuffed wall. The open-kitchen setup here lets you observe the chefs up close as they quietly chat with one another while preparing handmade rolls and blowtorching the occasional scallop. If you’re the type to dress your own ramen, try adding on the pork cracklings or an onsen egg. Carolina’s has been around since 1968, when it was opened by Carolina Valenzuela, and it has held on at this location since 1986. It comes in a goblet. The kitchen rolls out hot stretchy tequenos, Venezuelan cheese sticks, every morning. LUCKY'S CAFE 777 Starkweather Ave. Cleveland, OH 44113 Phone: 216-622-7773: PARKVIEW NITECLUB 1261 West 58th Street Cleveland, OH 44102 Phone: 216-961-1341 But the fresh sushi, nigiri, and sashimi options deserve top billing here; we recommend spending some time exploring that section of the menu. Quesadillas. . Phoenix is weird, huge, and brimming with distinct and varied cultures, neighborhoods, terrains. We’re big fans of dishes like the fried squash blossoms with local tomato vinaigrette or grilled quail with polenta, sauteed greens, fig chutney, and gastrique sauce. Sunchoke soup is rich and nutty. For dessert, it’s back to the Southwest with the Arizona Date Cake. ($, $$), Chef Nobuo Fukuda, now of Heritage Square’s Nobuo at Teeter House, won his James Beard Award more than a decade ago. It’s been on Diners, Drive-Ins, and Dives and has a line out the door almost daily. The multiseat high-top is best enjoyed during social hour, when a number of Beckett’s signature dishes are on special — like the deviled egg of the day. These days, he captains the kitchen in Mountain Shadows: Hearth ‘61. Everything stills, and you’re in the gentle palm of a master: Kevin Binkley, who’s handily one of the very best chefs in Phoenix. Though Jalapeno Bucks makes its own rules, there is something of Arizona afoot in the thoughtful, quality meats baptized by slow smoke in this 32-acre grove, a citrus farm just three years younger than our state. No specific restrictions, but keen on the dieting part? Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Go for the machaca enchilada. Swanson’s congenial, soft-spoken nature might, at first blush, seem at odds with his ferocious passion for this kind of innovative, deeply Arizonan cooking. Posole with Ramona Farms corn. That watermelon soup, yellow, reaches distant realms of fruity flavor with apricot and pickled cherries, spoonfuls cold, bracing, and wildly refreshing come 114 degrees. But it’s the biscuits people talk about: they’re big, pillowy, and have excellent biscuit names like the Bumble Bee and Big Jim. Desserts and cheeses are also on the menu, which includes petite beignets, and a plate of soft, aged, blue cheese accompanied by accoutrements, nuts, and toasted Noble bread. Place the beef on a hoagie roll, add some giardiniera and enjoy. © 2021 Discovery or its subsidiaries and affiliates. ($$), This restaurant’s riverine name refers to the fluid joining of culinary influences. His frequently changing menu has offered rib-eye with chimichurri and smoked swordfish belly with chorizo. Recommended entrees include the pork loin roulade with bacon Brussels sprouts, and Le Mac — perhaps the finest bowl of gourmet mac and cheese in town. Start with the appetizers. The locally owned restaurant is helmed by Chef Rene Andrade and Chef Roberto Centeno. Plus, you can get any drink you want — it’s a gas station. Some get dark twists of pretzels still hot from the oven. But this counter-service, plant-based eatery isn’t messing around with the food. Most of us have no idea, but at Short Leash, dogs are all-natural beef, bratwurst, chicken, veggie, apple Gouda, or spicy link. In addition to that burro, we’re fans of the guacamole taco, the refried pinto beans, and the green beef tostada. Inside its yellow-lighted, yellow-painted dining room, there’s multilingual conversation, regulars cradling hot coffee, and often a takeout logjam. But inside Sushi Nakano in Ahwatukee, there is magic. Most of those dishes are small: potatoes with jalapeno crema, Peruvian-style hiramasa ceviche with an unspeakably lush coconut-based sauce, cauliflower crushed by 900-degree heat, a pepper-kissed romaine salad with Mexican Sriracha. Consider this list of restaurants — ordered alphabetically, not ranked — a guidebook to culinary delight in a city growing faster, hotter, and better by the day. But the fries are available, as are other go-tos like the Downtowner Burger (corn guac, pepper jack, onion strings), the AZ Hot Fried Chicken Sandwich, and the shareable bites of Buffalo cauliflower. Da Vang, in its multi-roomed strip-mall setting south of Christown Spectrum Mall, also offers banh mi (sandwiches), lau (hot pot), and bun (vermicelli) in a beyond-comfortable setting. All good stuff, but we suggest you opt for the signature Tacos De La Calle, specialty tacos loaded with Korean fried chicken, duck breast, or garlic roasted mushrooms. Its decor is all strip-mall Chinese restaurant, while the kitchen turns out next-level Hong Kong-style cuisine. As with any Italian restaurant that looks back in time, the kitchen is at its best with regional specialties and plates closest to the earth or sea, like the simple grilled squid with parsley and lemon.($$). But we’ll let you find your own usual at Worth Takeaway. Some get rope-like kifli. Over the decades, the restaurant has grown into a 5,000-square-foot, 150-seat space, offering dine-in as well as takeout. ($$), Dining at this compact eatery occupying the eastern-most suite of the historic Wagon Wheel building in the Melrose District feels like a visit to Biosphere II: Loads of plants and greenery mingle with natural wood and light, creating an earthy experience unlike any other in the Valley. For cheap ethnic eats in metro Phoenix, this place is hard to beat. The Cubana — slow-roasted pork and ham, mozzarella, dill pickle — is also a winner. For instance: elote, simple street corn, contain some 40 ingredients. Or the grilled oysters, the Mexican wild shrimp, the Thai peanut noodle bowl — we could go on. Shinbay hosts two seatings a night at more than $185 a ride. The writing on the wall — literally — informs you this 50-year-old restaurant is where you’ll find one of Phoenix’s most famous Southern dishes: the golden brown Southern fried chicken (with suggested sides of cabbage and black eyed peas). Good thing it holds up. Among the dishes we’ve sampled here are soy-cured watermelon, scallop crudo, skin-on pork belly rillon, tagliatelle ragu, short rib bourguignon, and rabbit ballotine. Jason butchers whole steers and makes his own charcuterie. The owners have brought the same levels of heat and humor to the cocktail list as can be found at Clever Koi, their Asian kitchen located just across the breezeway. ($), Over the years, Mesa has become a mecca for Asian cuisine in a variety of forms — everything from hot pot spots to classic Chinese eateries. Co-owner and Executive Chef Dustin Christofolo’s menu of New American cuisine has earned itself four diamonds from AAA, and the wine list has an award of excellence from Wine Spectator. Plans start at … Pulled pork is a more-standard-but-still-admirable version, everything you’d want in a shredded pile. The Rez offers Navajo cuisine, food stand-style, served by Renetto-Mario Etsitty — whose resume includes Tertio Wine Bar chef and ASU fine arts graduate, among other things. Ditto the duck fat fries, which are memorable, weighty, and served piping-hot, flavored with rosemary and thyme, and paired with garlic aioli; no visit to the brewery should go without a basket for the table. ($$), What was once a Mervyn’s department store is today Mercado De Los Cielos, a Hispanic marketplace on the southern end of Desert Sky Mall. Thanks to the lush foothills and farmland of southern Phoenix, as well as the scenic patio attached to this historic home restaurant, Quiessence may be one of the Valley’s most picturesque eateries. Waamo also deep-fries beef sambusas, a Somali pastry. Spot the blue-and-yellow Midcentury Modern sign off University Drive or Seventh Street, and you know you’ll soon be in barbecue heaven. They also have fun at MPH. Occasionally, Phoenix diners may find themselves seeking a little break from the desert. Other favorites include the chili sauce dumplings, Singapore fried noodles, and the mapo tofu. And wait till you try this wat. Why not browse the gourmet coffee selection and pick up a canister of Café Du Monde coffee and chicory? Serving some of the best African food in all of metropolitan Phoenix, the eatery specializes in vegetarian dishes (though several meat items are on the menu) and is known for teaching many an Arizona State University student about the importance of injera and wat. Her signature rolls are made with fresh Maine lobster (natch), tossed with mayo and lemon, and piled onto a New England-style split-top roll roughly the size of a hot dog bun. Upon entering, allow your eyes to adjust as they wander over the dimly lit mounted trucker hats and road signs, framed photos of yesteryear diners, and the buzzing neon of beer logos. Maybe it’s the marine-perfumed rice that pulls such subtle flavor from eggs and seaweed. Most of the dishes of this wild nature cycle in as sweet and savory specials or live more permanently on the menu as chicken lacquered with mesquite glaze, or bison medallions with tepary beans and cheddar jus, or a Sonoran riff on hummus composed of tepary beans and pickled local produce, farmed and foraged. These days, some of the best pizza in the Valley can be found inside Cider Corps, where Olsen moved his operation last year. This hip Latin restaurant is set a block east from Mesa Arts Center in Southside Heights and specializes, as its name suggests, in empanadas. It has not been tested for home use. Inside and outside, this place is a throwback, from the painted-on sign to the tight wooden booths and lunch counter. The bar program includes cocktails like the Piscorita and Maracuya Sour, or imported Peruvian beers like Cerveza Cusqueña and Cerveza Cristal, all of which taste better in El Chullo’s cozy, colorful dining room.($$). Or do you just order your giant sandwich right off, deciding between the Reuben, the Genoa, or classic roasted turkey? Your meal unfolds in a house on Osborn Street, the 20-plus courses and river of beer, wine, and sake steadily flowing into the night, mimicking the rhythm of a dinner party. That pulls such subtle flavor from eggs and seaweed better keep your maps App fired till..., combining them with impressive skill and vision back to the heads of Aloha Kitchen’s friendly owners though! Are more than seems possible blackened octopus that has become something of a spicy eating challenge cheese-blizzarded... 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