Sometimes first impressions can be deceiving. On my initial visit to the Second Story Liquor Bar, I pegged the restaurant as a tad gimmicky – the servers are dressed in Mad Men-era lace and pearls, the menu reads like a four-act play divided into intro, prologue, plot and finale, and the place has the feel of a speakeasy. Even the Second Story name is a contraption, a double entendre to describe both the upstairs location and the culinary backstory.
Lilliputian ‘cue joint wins big with moist,
slow-smoked meats and savory sides.
Little Miss BBQ is one smoking hot mama. Drive past the tiny one-room restaurant during business hours and you’ll likely spy a long line of hungry patrons-to-be outside, their fingers figuratively crossed in hopes of deterring the now-familiar “sold out” sign.
Chef Justin Beckett conducts a delectable whistle-stop tour of Southern culinary traditions at his new high-toned Camelback eatery.
Slow cooking, a traditional pillar of Southern cuisine, demands a large helping of patience. So does launching a restaurant inside a hotly-anticipated urban infill project.
Rare tastes of Bangkok street classics elevate this Thai mom-and-pop to “pseudo-destination” status.
Dollars to duck panang there’s a decent Thai restaurant in your neighborhood, so getting in your car to drive to another one doesn’t make sense, unless the other one is the barely year-old Cha Da Thai. While not ostensibly destination dining – it’s a pretty modest-looking operation – Cha Da is worth seeking out thanks to an adventurous menu that transcends the typical American-Thai litany of satay, tangy noodles and fragrant tom kha soups.
With taco shops sprouting up across the Valley at a breakneck pace, can we squeeze in one more? Enter Urban Taco, a recently opened Mexi-pub in North Central Phoenix that distinguishes itself by serving a slew of house-made salsas to enhance its crowd-pleasing designer tacos and burritos.
Scottsdale’s new Mex-Asian concept doubles the fun with infectious energy and innovative fusion fare.
Chef Herb Wilson and Sumo Maya seem like a predestined marriage. The New York native and contestant on the Food Network show Beat Bobby Flay was a shortlist unto himself to helm the new Latin-Asian smash-up from local restaurateur German Osio, given his last place of employment: Sushi Samba in Las Vegas, where he performed a similar culinary high-wire act.
Author Michael Pollan’s 2008 manifesto In Defense of Food ignited a culinary revolution. His advice: Avoid processed foods, eat plants and buy ingredients your great-grandparents would recognize.
Serial restaurateur Sam Fox embraces a similar doctrine at Flower Child, a fast-casual Arcadia eatery that discriminates against gluten and purges all refined sugars. While not as spot-on as Fox’s True Food Kitchen, Flower Child will please Pollanites and other waist-watchers with fresh, local produce and clean-tasting grub.