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The Best Food and Drink in Arizona for 2019

The Best Food and Drink in Arizona for 2019

The Grand Canyon is a visual feast, but with this list you can actually eat!

The Best Food and Drink in Arizona

Arizona is home to many breathtaking views such as the Grand Canyon, the Petrified Forest, and Saguaro National Park. Visitors come from miles away to experience other natural wonders like Havasu Falls and the Meteor Crater. But this state is home to nearly 7 million people as well, and Arizonans have created a vibrant culinary culture. We have hand-selected 22 of the places in the state most worth visiting to grab a bite in our second annual guide to the best food and drink in every state.

Arizona may be known as “The Copper State,” but its culinary landscape is pure gold. Cities like Phoenix and Tucson house some of the best spots for Mexican food in the country, like Barrio Café, Restaurant Atoyac Estilo Oaxaca, and Gadzooks Enchiladas & Soup. It’s also home to some killer Italian food, all from the mind of New York native Chris Bianco, who has brought his flavorful Italian pastas, pizzas, and sandwiches to the Southwest.

Over the course of the past year we’ve honored everything from its best hot dogs and brunch spot to its best bar and craft beer in our comprehensive and wide-ranging lists and rankings, compiled through extensive research and with input from a wide network of site contributors, bloggers, journalists, and chefs. We’ve been able to assemble definitive galleries celebrating the best food and drink in every state, and you can find our Arizona gallery ahead.

Best All-You-Can-Eat Deal: Wandering Horse Buffet (Scottsdale)

The Big Kahuna K./Yelp

Located at Talking Stick Resort, Wandering Horse Buffet offers a huge variety of Italian, Asian, Mexican, Mediterranean, and American cuisines, and really has something for everybody. There’s fresh sushi, a carving station, brick oven pizza, a huge dessert spread, a $34.95 Champagne Sunday brunch, a $23.95 prime rib feast on Wednesdays, and unlimited king crab legs on Friday and Saturday nights, when the price tops out at $36.95.

The Best All-You-Can-Eat Deal in Every State

Best Bar: Kon Tiki Restaurant & Lounge (Tucson)

For over 50 years now, Kon Tiki Restaurant & Lounge has brought an island vibe to Tucson. The tiki bar looks almost exactly as it did when it first opened — complete with gas-powered tiki torches, the world's largest collection of Milan Guanko tikis, and assorted island curios. With plenty of films being shot in the Tuscon area, the likes of Clint Eastwood, Robert Mitchum, Lee Marvin, and Robert Wagner have stopped in for a drink. Indulge in signature island drinks like the Koko Pino (tropical pineapple and coconut blended with shaved ice and rum) or the Kanaloa (banana, orange, and pineapple mixed with Absolut Mango). Kon Tiki’s frosty drinks also pair nicely with the delicious food offered by the restaurant. Don’t miss the Kon Tiki pupus (appetizers) like Monkeys on a Stick (tender cubes of sirloin skewered, marinated, and charbroiled, and served with a teriyaki glaze) and Birds on a Stick (same idea, but with chicken); Tiki Chips (sugar-coated wonton chips served with teriyaki or sweet and sour sauce); and the Hawaiian barbecue chicken (seasoned, grilled, and finely basted chicken breast with house recipe barbecue sauce, all topped with a pineapple ring).

The Best Bar in Every State

Best Beer: Tower Station IPA, Mother Road Brewing Company (Flagstaff)

Stephanie B./yelp

The Tower Station IPA is named after an iconic stop on Route 66, Mother Road Brewing Company, and this IPA is just as refreshing as a much-needed break in a road trip. The taste of this beer comes to you in waves. At first, it’s a classic, bitter beer. But then you get orange and grapefruit sweetness thanks to plentiful amounts of hops.

The Best Beer in Every State

Best Brunch: Hash Kitchen (Scottsdale)

Hash Kitchen is a buzzy, upbeat Southwest-inspired brunchtime destination with two Scottsdale locations. Its menu is loaded with a good mix of both traditional brunchtime favorites and outside-the-box creations; standouts include Benedict fries (topped with ham, bacon, roasted jalapeño, hollandaise, and poached eggs); fried-to-order doughnuts filled with cannoli cream; French toast bread pudding; a breakfast burrito with flatiron steak; biscuits and gravy with Italian sausage; carnitas hash with braised pork, cotija, roasted corn, avocado, fried onion, and green chile sauce; fried chicken and waffles; cinnamon roll pancakes; chicken tinga frittata; tamale cakes topped with green pork chili, poached eggs, and green chile hollandaise; a fried chicken salad sandwich; and five burgers. It also boasts one of the biggest Bloody Mary bars on earth, with more than 40 toppings available.

The Best Brunch in Every State

Best Burger: Rehab Burger Therapy (Scottsdale)

If you’re looking for a great burger in Scottsdale, locals know to go to Rehab. The 6-year-old beach-themed burger joint has attracted legions of followers for its massive selection of burgers (available with 10- or 5-ounce patties of custom-ground never frozen sirloin, brisket, and chuck). You can build your own burger (they’re all served on your choice of a brioche, pretzel, wheat kaiser, or gluten-free bun), or select one of the inspired creations including the Hatch Burger (grilled hatch chiles and melted Cheddar), the PB&J Bacon Burger (peanut butter, grape jelly, bacon, and sriracha), the Spicy Mac-N-Cheese Burger (pepper jack cheese, chile-kicked mac and cheese, bacon, and sriracha), and the Bigger Beefstro Burger (a 5-ounce patty topped with Havarti, shaved ribeye, roasted poblanos and onions, and house-made wasabi mayo).

The Best Burger in Every State

Best Burritto: Carne Adovada, Los Dos Molinos (Phoenix)

Peek into the kitchen at Los Dos Molinos, a Phoenix institution for more than 20 years, and you’ll find the owner or one of her daughters and just one helper preparing Tex-Mex classics from scratch, to order. Burritos here come filled with beef, chicken, or chili, but opt for the carne adovada: a red pork stew that’s a Southwest specialty (when in Rome, right?). Few places do it better than Los Dos Molinos, and when wrapped up in a flour tortilla with some melted cheese, there are few foods more comforting. However, heed the warning given by the little red chile pepper next to it on the menu: It’s spicy.

The 50 Best Burritos in America

Best Chinese Restaurant: King Wong (Phoenix)

Norm R./Yelp

You’ll find well-made versions of classic Chinese-American fare at King Wong. Regulars swear by the egg rolls, spicy orange chicken (made with white meat), fried rice, Mongolian beef, and fresh seafood dishes. Lunch and dinner specials offer a great value as well.

The Best Chinese Restaurant in Every State

Best Chocolate Shop: Zak’s Chocolate (Scottsdale)

Zak’s Chocolate/Yelp

This small-batch chocolate shop sources all their beans from a single, ethical source and roasts the cocoa beans themselves. They then turn the beans into elegantly flavored chocolates, with delicacies such as a blackberry lychee bonbons and a cacao nib caramel.

The Best Chocolate Shop in Every State

Best Coffee Shop: Lux Central (Phoenix)

Lux Central is like hipster central — which doesn't have to be a bad thing. The super hipster vibe isn't just because they hand roast their coffee in-house; typewriters and antiques decorate the tables while live music or a DJ sets the mood for what results in perfect Instagram-fodder. The bakery has all sorts of pies, teacakes, cupcakes, bear claws, and more, but if you're feeling a bit hungrier, there's a full menu for each meal full of creative dishes. In addition to the coffee – made with beans sources from Brazil, El Salvador, Ethiopia, Nicaragua, Panama, and Sumatra – the drinks menu also includes beer, wine, and cocktails.

The Best Coffee Shop in Every State

Best Cupcakes: Caketini (Scottsdale)

With at least 15 flavors available every day, Caketini promises cupcakes that are twice as big (and twice as tasty) as their cupcake competitors. We can say for sure that these cupcakes are some of the most beautiful we’ve seen: each one is frosted and swirled with subtle signature designs that makes it as much a treat for your eyes as it is for your taste buds. Try their by-request-only chocolate silk cupcake, a chocolate cake topped with buttercream and chocolate truffle drizzle.

The Best Cupcakes in Every State

Best Dive Bar: The Buffet Bar (Tucson)

Runaway B./Yelp

With no windows, ripped chairs, and walls covered in graffiti, The Buffet Bar is a true dive bar. But that’s what makes it great. Well, that and the cheap, stiff Maker’s Mark cocktails, of course.

The Best Dive Bar in Every State

Best Doughnuts: Young Donuts (Tucson)

Franklin M./Yelp

Brother-and-sister team Sophy and Keng Se opened Young Donuts six years ago, next door to a children’s dentist office. If that wasn’t enough of a reason to applaud them, then their doughnuts (and the super-friendly staff) definitely are. Fresh, light, puffy, sweet doughnuts line the shelves, and though there are plenty of choices, we can’t recommend the simple buttermilk glaze highly enough.

The Best Doughnuts in Every State

Best Farmers Market: Prescott Farmers Market (Prescott)

Sprouts Farmers Market/Yelp

Since its debut in 1991, the Prescott Farmers Market has expanded from a few farmers to more than 90 vendors selling everything from locally produced food and artisan products to plants and prepared food. They also emphasize educating the community about the importance of local agriculture. The Prescott market is open every Saturday during the summer.

The Best Farmers Markets in America

Best Food Truck: Emerson Fry Bread (Phoenix)

Best Fried Chicken: Lo-Lo's Chicken & Waffles (Multiple Locations)

Best Grocery Store: Sprouts Market

Sprouts Farmers Market/Yelp

The very first Sprouts Market opened in Arizona circa 2002, and today there are 36 stores throughout the state. The chain markets its own brand label, and according to the Sprouts website, it is committed to making healthy eating more affordable.

The Best Grocery Store in Every State

Best Hot Dog: El Güero Canelo, Tucson

This hot dog is completely unlike any other in the country: the Sonoran Dog, a shining example of international cooperation. John T. Edge first brought this hot dog into the spotlight in 2009, and even though it’s been around for more than 40 years, the Sonoran is having quite a moment in the sun. Here’s how it works: A hot dog is wrapped in bacon (good place to start), griddled until crispy, stuffed into a split-top bun that you won’t find outside of the region, and topped with any of a slew of condiments that usually involve beans, diced tomatoes, mustard, ketchup, and mayonnaise. There are stands all over Tucson selling Sonorans, but the most shining example is sold in the humble, ragtag El Güero Canelo, which got its start as a tiny cart run by Daniel and Blanca Contreras in 1993 and now has three locations that host a massive array of toppings and an ever-present jovial vibe.

America’s 75 Best Hot Dogs

Best Hotel Restaurant: Elements (Paradise Valley)

Acclaimed chef and Food Network personality Beau McMillan is at the helm of Elements, the flagship restaurant at Camelback Mountain’s Sanctuary Resort and Spa in Scottsdale. His Asian-accented menu changes seasonally, and is sourced with local and organic produce, hormone-free meat, and sustainable seafood. Standout menu items include barbecue duck and green onion pancake with Sichuan sauce and toasted peanut and cabbage salad; carrot and millet potstickers with tamari, chile, and black vinegar; five-spice hoisin-glazed double Kurobuta pork chop with Brussels sprouts and bacon; and braised short rib and mushroom ravioli with Chinese broccoli, portobello mushroom, tempura lemon, and black garlic chive butter.

The Best Hotel Restaurant in Every State

Best Ice Cream Stand: Sweet Provisions (Scottsdale)

Sweet Provisions makes incredible fresh ice cream, pies, cookies, bars, brownies, and from-scratch house-baked treats on their extensive menu. They also offer soda floats and frappes to help you beat the Arizona heat!

The Best Ice Cream Stand in Every State

Best Lasgana: Caruso’s Restaurant (Tucson)

Starting in the 1930s, Caruso’s has remained a family-run business located in the historic Fourth Avenue district of sunny Tucson. Although improvements have been made to the physical restaurant, their famous lasagna recipe has been kept untouched. They offer both a vegetarian and meat lasagna, which are equally delicious, making sure all types of eaters can be happy.

The 25 Best Places to Get Lasagna in America

Best Mexican Restaurant: Barrio Café (Phoenix)

Pete H./Yelp

Barrio Café chef Silvana Salcido Esparza pours more than 250 of Mexico’s top-shelf tequilas, but she certainly doesn’t need them to convince customers to frequent her three colorful dining rooms. From queso fundido to pozole verde, shrimp quesadillas to slow-roasted Mayan-style achiote-spiced cochinita pibil tortas, Barrio Café offers authentic Mexican food that has enthralled Arizonans since 2002.

The Best Mexican Restaurant in Every State

Most Expensive Restaurant: Bourbon Steak (Scottsdale)

A visit to Scottsdale’s popular outpost of the high-end Bourbon Steak from chef Michael Mina will definitely cost you a pretty penny. Chilled seafood appetizers start at $26 for tuna tartare and go all the way to $90 for a shellfish tasting; entrees range from $42 for grilled prawns to $89 for Maine lobster pot pie; and steaks start at $49 for an 8-ounce filet and go all the way to $295 for a trio of Wagyu cuts. If you’re eyeing an 18-ounce prime bone-in strip loin for your birthday dinner, you’d better save up $75 for it.

The Most Expensive Restaurant in Every State

Most Outrageous Restaurant Dish: Authentic Rattlesnake, Rustler's Rooste (Phoenix)

Cathy W./Yelp

It might not seem as outrageous to you if you're very familiar with Southwestern cuisine, but for much of the country, eating rattlesnake isn't exactly one thinks of when planning their dinner. Listed on the appetizer menu, the rattlesnake at Rustler's Roost is fried up and served with chipotle ranch dressing and fresh prickly pear cactus fries. If you happen to fall in love with it, don't fret; rattlesnake is available canned.

The Most Outrageous Restaurant Dish in Every State

Most Romantic Restaurant: Cress on Oak Creek (Sedona)

Cress on Oak Creek/Yelp

Candlelight dining alfresco alongside a babbling creek lined with cottonwood and sycamore trees? Sounds romantic to us! At this fine dining destination located in the upscale L’Auberge de Sedona, even the interior tables — with their white tablecloths and flower vases — are romantic, but the outdoor tables overlooking the creek really are something else. The restaurant offers only fresh, seasonal ingredients, in three-, four-, or six-course tasting menus.

The Most Romantic Restaurant in Every State

Best Old School Candy Shop: Sweetie’s Candy of Arizona (Chandler)

Sweetie’s Candy of Arizona/Yelp

This Arizona shop is a 13,000 square-foot candy wonderland. Sweetie’s boasts endless aisles of colorful treats like Bazooka gum, Big League Chew, Bottle Caps, Baby Bottle Pops, Crunch, Gobstoppers, Mike and Ike, and Jelly Belly. Snap a picture with one of many M&M’s characters hanging about the building.

America’s Best Old-School Candy Shops

Best Pancakes: Butters Pancakes and Café (Scottsdale)

Only the highest-quality ingredients go into the menu items at this Scottsdale breakfast destination, which has 14 different pancakes on the menu ranging from a simple short stack to Banana Cream Cakes (fresh bananas and cream, graham cracker pecan crumb, and caramel) and Wildberry Bliss Cakes (stuffed with blueberries, layered with vanilla mascarpone, topped with vanilla cream, fresh wildberries, and glaze). The folks who run this restaurant have spent decades in the industry, and it shows; you really can do no wrong here.

The Best Pancakes in Every State

Best Pasta Dish: Pappardelle Bolognese at Pizzeria Bianco (Phoenix)

Pepper T./Yelp

Chris Bianco may be best known for his amazing pizza skills, but his pasta chops are also seriously on point. You’ll find pasta on the menu only at Pizzeria Bianco’s newer second location, and there are only two options: spaghetti with tomato sauce, and pappardelle with grass-fed beef bolognese and Parmigiano-Reggiano. Opt for the second; the pasta is house-made and perfectly cooked, and the sauce is simple and flawless.

The Best Pasta Dish in Every State

Best Pizza: Pizzeria Bianco (Phoenix)

Anthony N./Yelp

Astute readers will notice Chris Bianco popping up all over this list, and even though Bianco no longer personally makes every pie that Pizzeria Bianco turns out (a bout of “baker’s lung” nearly killed him), the pizzas at this restaurant gave the chef his initial claim to fame. This is another case where any pie will likely be better than most you’ve had in your life (that rosa with red onions and pistachios!), but the signature Margherita will recalibrate your pizza baseline forever: tomato sauce, fresh mozzarella, and basil.


The Best Pizza in Every State

Best Restaurant for Breakfast: Matt’s Big Breakfast (Phoenix and Tempe)

Matt’s has two Phoenix locations and one in Tempe, and they all open for breakfast at 6:30 a.m. daily. Its owners strive to use the best ingredients possible, including cage-free eggs, all-natural pork and beef, and local organic produce. Offerings include a breakfast sandwich with two eggs, two slices of thick-cut bacon, American cheese, and grilled onions; three eggs scrambled with Molinari sopressata; two eggs served with an Iowa pork rib chop; and made-from-scratch waffles and pancakes.

The Best Restaurant for Breakfast in Every State

Best Sandwich: Housemade Mozzarella at Pane Bianco (Phoenix)

Kaitlyn C./Yelp

The owner of Pane Bianco, Chris Bianco, originally opened a small pizzeria in 1988, simply called Pizzeria Bianco. In 2005, Bianco opened up this restaurant, which quickly became one of the premier sandwich shops in the Southwest. The shop was originally takeout only, but upgraded to a full-service restaurant in 2012.

Pane Bianco is known for its split focaccia sandwiches. The bread, made to order in a wood-fired oven, is thin, crackery, and crispy, and the real star of the show. The best way to enjoy it is with some thinly sliced house-made fresh mozzarella tucked into it along with some basil and olive oil; rotating add-ins include fresh tomatoes, wood-roasted peppers, and prosciutto.

The Best Sandwich in Every State

Best Soup: Gadzooks Enchiladas & Soup (Phoenix)

Jennie Y./Yelp

Gadzooks founder Aaron Pool has become renowned for his enchiladas, which are made with handmade tortillas, slow-braised meats, and fresh-grated Mexican cheese, and he gives his soups just as much attention as his enchiladas. His restaurant takes a DIY, fast-casual approach, which means that your (already stellar) homemade tortilla soup of spicy potato corn chowder can be kicked up with an endless variety of meats, sautéed vegetables, sauces, cheeses, and other Mexican-inspired toppings.

The Best Soup in Every State

Best Sports Bar: The Draft Sports Grill (Mesa)

The Draft, as locals call it, gives the classic sports bar a modern twist, using fresh ingredients to prepare all menu items in-house, like the Arizona spring rolls and asada tacos. They even employ DigitalPour, a live beer list on a 10-foot digital menu screen, to allow patrons to keep track of how much is left of their favorite keg.

50 Best Sports Bars in America

Best Steakhouse: The Stockyards (Phoenix)

Stephen A./Yelp

The Wild West is still alive and well at this 70-year-old gem, established to feed all the cattlemen in the then-nearby packing houses and still going strong in a slightly out-of-the-way corner of the city. An old-time saloon and murals of the Old West greet diners, but this place is no gimmick, being painstakingly restored in 2004. Huge corn-fed steaks are grilled over an open flame, with bestsellers including a 20-ounce buffalo rib-eye and an 18-ounce prime rib. Other options include three sizes of rib-eye, two sizes of New York strip, and three sizes of fillet.

The Best Steakhouse in Every State

Best Sushi Bar: Roka Akor (Scottsdale)

Yelp/ Roka Akor

Roka Akor may be a huge restaurant, specializing in sushi as well as steak (with three additional locations and a fourth in the works), but it’s legendary for a reason: It’s really, really good, and the quality of the sushi alone makes it one of America’s best restaurants for sushi, hands down. Fish is flown in fresh daily, and you can sample it à la carte, in a flight of bluefin tuna, in a chef’s selection of five or seven pieces, or as part of a $128 omakase. Should you opt for the omakase, expect to get your money’s worth: Chef Jason Alford only serves the rarest and highest-quality ingredients that come through his kitchen, so don’t be surprised if you’re served wagyu steak, black cod, lobster tempura, uni, a lavish platter of at least 10 varieties of sashimi, tableside-shaved black truffles, and several varieties of dessert. You might want to skip lunch that day.

The 50 Best Sushi Bars in America

Best Taco: Fish Tacos at Restaurant Atoyac Estilo Oaxaca (Phoenix)

Yerim K./Yelp

Formerly known as Tacos Atoyac, this beloved Phoenix taquería closed down with no notice a couple years back and reopened nearly a month later with a new name, and, thankfully, the same menu. Though the standard lineup of meats are all spectacular (and even the tripas, or intestines, are good), the fish taco is the way to go. Flaky white fish is fried until golden brown and crispy and then topped with shredded cabbage and a flavorful chipotle sauce. Roasted onions and jalapeños are offered for free on the side; you’re going to want to say yes to those. For more states, check out our ultimate guide to the best food and drink in every state for 2019.

The Best Taco in Every State


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.


Where to Eat In and Around Phoenix

Go beyond the cowboy steaks and traditional Mexican fare that are often associated with Phoenix and celebrate the city with these dishes inspired by international cuisines, as well as local trends and influences.

Related To:

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Debby Wolvos/Wrigley Mansion

Photo By: Jackie Alpers ©2014, Television Food Network, G.P. All Rights Reserved

Cotton & Copper

Chef Tamara Stanger is an artist, and her clarity of vision is evident in the dishes that she has created for Cotton & Copper. Her thoughtfully crafted and plated entrees are served on antique-patterned plates, and include both foraged and locally sourced, hand-picked ingredients. This beautiful O'odham bean spread is made with tepary beans, which have been local to this area since pre-Columbian times. The plate is studded with mildly pickled vegetables that include cholla cactus buds.

Worth Takeaway

Worth Takeaway in Mesa is a reminder that you can take it with you. In the middle of a busy day, it&rsquos nice to be able to stop and enjoy an exceptional sandwich made with care and love, like this roast beef, cheddar and horseradish with house made giardiniera. A happy lunch sets the pace for a happy afternoon.

Phoenix Public Market Café

The light, bright and colorful Forbidden Rice Bowl packs a punch of healthy carbs to fuel your afternoon at the Phoenix Public Market Café. Black jasmine forbidden rice tossed with a sweet and spicy vinaigrette adds substance to the seasonal vegetables from the adjacent farmer&rsquos market, with the option to add salmon, rotisserie chicken or NY strip steak.

Crujiente Tacos

Surf and turf takes a taco form at Crujiente Tacos. A Texas Wagyu beef taco with soy-pickled shimeji mushrooms, fresh horseradish, Japanese mustard and cilantro "mojo" is served alongside the seared shrimp taco, with pickled vegetables, Thai green curry and basil. Both are served on blue corn tortillas.

SumoMaya

1/3 Asian dishes + 1/3 Mexican dishes + 1/3 Asian/Mexican fusion dishes = an extremely popular formula for dinner at Sumomaya in Scottsdale. Even at Sunday brunch the crowd is well dressed, and the Mimosas, Bloody Marys and Micheladas are bottomless (for an extra $10). Pictured is one of their fusion dishes, the Pork Al Pastor Pad Thai, which is served with endless appetizers and desserts when ordered at brunch.

Southern Rail

Southern Rail serves elevated comfort food that reflects chef Justin Beckett&rsquos memoires around the kitchen table. He says that his chicken and biscuit dumplings are a classic example of a dish that brings his customers back to "those special home cooked moments."

Ocotillo

The beef ribs with Mole Negro BBQ Sauce at Ocotillo are from ranches native to the Sonoran Desert. The Ocotillo Chicken utilizes local honey, chiles, pecans and citrus cooked on mesquite and pecan wood from the pecan orchards between Phoenix and Tucson. Chef Walter Sterling loves food and he loves making people happy &mdash and it shows.

Welcome Diner

A lot of the menu items at the Welcome Diner were named after songs by the band Ween, which pretty much sums up this restaurant&rsquos vibe. The play list is usually excellent, the bar always open and the food is creative diner fare. Yep, that&rsquos fried chicken and sausage gravy underneath that egg on the "Big Jim," which also has melted cheddar cheese and bacon underneath that big biscuit.

Drunken Tiger

We loved this image of head chef Justin Park cooking ramen noodles for a spicy kimchi dish at Drunken Tiger. This is food to drink by, and a party atmosphere prevails as the karaoke machine hums and the night saunters on.

Taqueria Centro

The ambiance at Taqueria Centro is light and airy with white floors and floor to ceiling windows on three sides with sweeping views of Phoenix&rsquos Camelback Mountain helmed by Chopped champion Laura Gonzalez. The food is Sonoran and central Mexican. The carne asada fries fall somewhere between cheese fries and nachos. You can&rsquot really scoop the carne asada, guacamole and pico de gallo salsa up with a fry like you can with a tortilla chip, so a fork is recommended to get all of the parts speared in a way where they can go evenly into your mouth.

Piefection

Order some of Piefection&rsquos insanely popular sweet or savory pies in advance, then sit down and have a slice of pie and a cup of coffee when you pick up your order at the shop. This showstopping red, white and blue cheesecake pie is one of over 70 varieties of dessert pies available. The savory chicken, beef and pork pot pies are available frozen so be sure stock up.

Chula Seafood

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. Try the fabulous smoked fish platter, which pays tribute to the delicate fish without ever overwhelming the flavor or texture.

Lux Central Coffee Shop

Lux Central&rsquos Irish Coffee is not just coffee. It&rsquos not even just spiked coffee. It&rsquos house-roasted spiked coffee. Open from 6 a.m. until the wee hours of the night, Lux Central always has something going on.

Culinary Dropout

Culinary Dropout caters to both college and young parental crowds in a huge, hip space. Their Southwestern-style green chile and pork stew is both warm and hearty. It comes served with a slightly sweet hunk of cornbread and a fried egg on top. The results are a creamy, hearty, bean-laden stew that appeals on a cold winter day in the desert or, for Phoenix natives, anytime it&rsquos less than 70 degrees.

Fat Ox

Olives, citrus and tomatoes are a few shared ingredients found in both Italy and Arizona. In fact, many ingredients popular in Italian cuisine were brought there by Spanish Conquistadors and vice versa. The chefs at Fat Ox pride themselves on their use of ingredients common to the regions of old-world Italy and new-world Arizona in their interpretation of modern Italian cuisine, including in mozzarella with orange and garlic-honey vinaigrette.

Cafe Lalibela

Family-owned and -operated for over two decades, Cafe Lalibela is beloved for its delicious vegetarian options and signature Ethiopian coffee. Served on puffy injera bread, the dishes are ideal for sharing.

Ghost Ranch

Cousins and co-chefs Roberto Centeno and Rene Andrade bring Southwest cuisine from back home to Phoenix with dishes that are reflective of the Sonoran-style Mexican food that they grew up eating in Nogales, Arizona, a border town located 60 miles south of Tucson. Gooey, cheesy, creamy Aztec cakes were a way to use up day-old tortillas. At Ghost Ranch they are baked with roasted green chiles, corn and shredded chicken and served in a tiny cast iron pot.

Brat Haus

All you should need to know about Brat Haus is that they have giant pretzels. GIANT PRETZELS. Obviously that should be enough, but the exciting news doesn&rsquot stop there. Brat Haus also boasts 28 craft beers on tap and an open-air patio/beer garden in lovely Old Town Scottsdale. It&rsquos the perfect environment to treat yourself to a giant 40-ounce beer and a foot-long brat that goes by the name of "Big Weenie."

Citizen Public House

The chopped salad at Citizen Public House is so popular that it has it's own Facebook page, and it is quite a remarkable salad, made with a crazy/brilliant combination of Israeli couscous, sweet dried corn, smoked salmon, asiago, pepitas, tomatoes, currants and arugula with a basil ranch dressing.

Barrio Queen

Molletes are a Mexican staple, traditionally made with a refried beans- and cheese-slathered toasted bolillo, which is same type of soft, sweet roll that the famed Sonoran hot dog is encased in. The molletes at Barrio Queen are then topped with avocado, tomato, picked onion, and chorizo. Two eggs are served on the side for a traditional Mexican breakfast any time of the day.

Pane Bianco

It&rsquos important to remember that the famous Pizzeria Bianco folks also have a downtown sandwich shop, Pane Bianco, which doesn&rsquot usually have the hours-long wait time of its sister. The popular Caprese has fresh basil, house-made mozzarella & locally sourced tomatoes stuffed between a split wood fired focaccia for what will surely be one of the best sandwiches you've ever had. And remember to pick up some of their specially made house canned tomatoes and sauce while you are there.

Geordie’s at Wrigley Mansion

Christopher Gross is a local icon and James Beard Award winner. His latest endeavor, Geordie&rsquos, is located in the spectacular and allegedly haunted historic Phoenix landmark Wrigley Mansion. Try the stunning black goat cheese-filled tortellini with delicata squash, wild mushroom and asparagus.

Located inside the Native American-owned Sheraton Grand Resort at Wildhorse Pass, Kai means "seed" in the Pima language. Native technique and locally sourced ingredients, many from the Gila River Indian Community, are carefully selected and arranged for multi-sensory appeal.

Angry Crab Shack

It&rsquos a choose-your-own-adventure dinner at Angry Crab Shack. Options include crawfish, blue crabs and shrimp (heads on or off). Optional additions include sausage (YES!), corn (yes!) or potatoes (of course!). Then the kitchen adds your choice of spices to your predetermined heat level and an indeterminate, but large amount of butter, all served it up in a steamer bag right to your table which is lined with craft paper so that you can be as messy as you want.

Takamatsu

It is exceptionally fun to grill your own meat, at your own table, inside a restaurant. It&rsquos even more entertaining to load your cooked creation into lettuce leaf cups and to then decide which of the provided accoutrements to pile on top. Takamatsu is a Japanese/Korean restaurant, meaning you can order up a side of your favorite nigiri to enjoy as you fire up your dinner. or if it&rsquos too hot outside to sit that close to an open flame, sit at the sushi bar instead.

Original Cuisine

Original Cuisine opened to great anticipation and fanfare as a well-executed expression of Szechuan cuisine. Modern interpretations of classic dishes abound, including dry pot-style spare ribs, which are a little bit salty and a little bit crunchy. The peanuts, veggies and chiles spooned over the top add a little kick of crunch and spice.

Vincent on Camelback

Vincent Guerithault has been declared the grand-dad of French-Southwestern fusion cuisine. In the mid-80s he was the first high-powered chef in the Phoenix area to include local ingredients and cooking techniques in an upscale restaurant, Vincent on Camelback, fusing dishes with his training in classic French cuisine. His lobster chimichangas and duck tamales are still legendary. and still available at Vincent&rsquos, which has now been a Phoenix icon for over 30 years.

Obon Sushi and Ramen crafts both of its namesake specialties equally well. The Tataki Maki roll, which has shrimp tempura, spicy crab, cucumber, seared tuna and avocado, is topped with micro basil, marinated tomatoes and chimichurri. Order it alongside a bowl of tonkotsu or vegetarian red miso ramen.

The Gladly

The addictive pistachio chicken liver pate at The Gladly was inspired by a recipe from chef Bernie Kantak&rsquos German grandfather. It&rsquos served with crostini, sage mustard, pickled onion, capers. Pair it with one of the Gladly&rsquos 250 kinds of Whisky and think about your own ancestors and the food they&rsquove brought here from the places they came from.