The culinary troika behind Citizen Public House gives rise to another enchanted New American superpub.
Generally speaking, when you subtract one big-box corporate steakhouse and add one swank independent gastropub, it results in a net positive gain. A food-scene "win." It's basic culinary math.
Case in point: The closing of Ruth's Chris Steak House on Camelback Road near Biltmore Fashion Park, and the subsequent opening of The Gladly in the same space. Led by Chef Bernie Kantak, mixologist Richie Moe and manager Andrew Fritz, the chic New American eatery is a more global, slightly more urbane answer to the trio's beloved Citizen Public House in Scottsdale: inspired pub fare, crazy-good revivalist cocktails and stylish period digs. There are also 175 varieties of whiskey to chose from – a nod to the Roaring Twenties jazz-lounge mystique that also gives the restaurant its name.
Looking for a reason to go Chinese food treasure-hunting? This Mesa mom-and-pop has 34.
I’ll give you three reasons you might never eat at Kong Fu Gyoza, but then I’ll give you 34 reasons you should. First, the bad news: It’s tough to locate. Tucked in a corner inside the massive Mekong Plaza Asian shopping mecca, the oddly named Northern Chinese restaurant specializing in handmade dumplings, noodles and savory pancakes isn’t visible until you’re practically inside it. Second, a demure, sweet couple from Beijing runs it, but they speak very little English, making ordering somewhat challenging. Finally, sitting at cafeteria-style tables and chairs under blindingly bright fluorescent lights isn’t exactly what I call “relaxing ambiance.”
Cheeky Austin import wins fans with moist, hand-spanked patties and sinful shakes.
Hopdoddy is sexy and they know it. The trendy beef and brew palace is the brainchild of Larry Foles and Guy Villavaso, founders of Roaring Fork and Salty Sow. The venture has all the hallmarks of an Austin import: black-and-white photo murals, homemade buns, locally sourced ingredients and servers with Southern sass whose uniforms declare, “We spank our patties and they like it.”
A semi-sacrilegious makeover at the Valley's most beloved resort restaurant tastes divine to us.
It was a calculated risk. Widely recognized as the most storied “romantic evening” restaurant in the Valley, T. Cook’s at The Royal Palms underwent a remodel last summer to modernize the decor and cuisine. Logically, a new executive chef was brought on board: Paul McCabe, an Arizona native with extensive resort experience and a “Rising Star Chef” nod from the James Beard Foundation.
Based on the buzz, I expected an extensive – if not heretical – overhaul. Faithful patrons can breathe a sigh of relief. Where once we found an elegant resort restaurant serving Continental cuisine speckled with Mediterranean influences, we now find one serving modern American cuisine speckled with Mediterranean influences. Heresy? Hardly. But still worth getting excited about.
Downtown’s favorite micro-eatery develops a deliciously Southern split personality.
From the minute you squeeze into the Welcome Diner and claim a seat at the bright red counter, you become an appendage of the restaurant itself. Since the 200-square-foot eatery has only nine stools and just a sliver of space behind the counter for the servers and cooks, everyone gets pretty chummy. Before long, diners are swapping stories and singing along with the classic rock piped in through a lone speaker on the wall.
Seafood Market progeny hooks desert dwellers with Baja-style seafood and fried fare.
When two-time James Beard Award nominee Silvana Salcido Esparza prophesizes, restaurateurs listen. After she dubbed gourmet tacos “the wave of the future” in a 2012 interview with PBS, a slew of new Valley eateries – including Craig DeMarco’s Joyride Taco House, Z’Tejas’ Taco Guild concept and SoCal Fish Taco Company in Gilbert – burst out of the boardroom with precisely that concept.
Star-studded Phoenix barbecue eatery smokes the competition with succulent meats and smooth ‘shine.
According to the South Carolina Barbecue Association, there are four main types of barbecue: Texas, Memphis, Kansas City and Carolina. Notice Arizona and the entire Western U.S. fail to make the cut.