Can there ever be enough tacos in Phoenix? Probably not. Because tacos, when done right, are stuffed pieces of paradise. And in Phoenix, there are as many kinds of taco tastes as places to get them – from the juicy lengua at La Frontera food truck at 16th Street and Van Buren to the meltingly soft Yucatán-style cochinita pibil from chef Silvana Salcido Esparza’s legendary Barrio Café.
The authentic Italian menu at Tomaso Maggiore’s new Scottsdale restaurant makes offers we can’t refuse.
When Valley legend Tomaso Maggiore teamed up with a pair of paisans from the old country to open Vivo! Ristorante in September, their goal was to create an authentic Italian experience. With an emphasis on quality ingredients imported from Italy, the trio has built an impressive menu of traditional Italian favorites and assembled a kitchen brigade with some serious cooking chops.
Almost since its inception, America has played the role of cultural melting pot. Or is “stew pot” a more appropriate metaphor? In this 30-page celebration of American culinary traditions, we’ve selected the most singular, defining dishes from all 50 states. Then we scoured the Valley to locate the 50 restaurants that make the best local versions of these regional delicacies. 50 states, 50 plates. Which did we choose to represent your home state? Keep reading, American food lover.
Most nights, you’ll catch chef/owner Jeff Hostenske prowling the dining room at TEN Handcrafted American Fare & Spirits, chatting up guests to ensure their dining experience is topnotch. It’s a nice, personal touch and reflects TEN’s esprit de corps – a chef-driven restaurant that pairs thoughtfully prepared food with attentive service.
Go for the craft drinks, stay for the shockingly competent mod-Asian menu at this tony Downtown hang.
If you’re a tippler who dreams of a cocktail bar with impeccable drinks, spot-on food, and the kind of big-city feel that leaves pretension at the door, Bitter & Twisted Cocktail Parlour in Downtown Phoenix may be the place of your fantasies.
The collective heart of Phoenix Metro’s food-savvy population sank when Chef Brian Peterson and pastry chef Danielle Morris shuttered Cork in early July. After all, the upscale eatery was one of only two East Valley restaurants to receive an AAA Four Diamond rating or better in 2014. (Eight-time Five Diamond honoree Kai was the other.) Even so, Peterson and Morris scrapped Cork’s white linens – maybe Durant’s will take them? – to embrace the growing trend of fun, upscale casual dining.
You have to love a restaurant that makes this declaration on its menu: “Food critics are welcome, but loyal customers are king.” No offense taken. Sometimes critics and loyal customers are one in the same, particularly when it’s a stone-cold charmer like Oven + Vine.