From mouth-watering Mexican food to delicate seafood, we’re whetting your appetite with A SAMPLE of the Valley’s best new places to eat.

Photo by Richard Maack Barrio Cantina & Grill

Barrio Cantina & Grill
4731 E. Cactus Road, Phoenix
602-606-9150
barriocantina.com

Opened: March 2009

Cuisine: Mexican

Price: $-$$

Atmosphere: This is not your father’s Mexican restaurant. Despite the humble name, which roughly translates to “neighborhood tavern,” this is one gigantic, over-the-top production that combines dramatic, contemporary architecture with Mexican pop art, seemingly the world’s biggest ceiling fan and a dramatic “tequila tree” situated over one of the two bars.

Outdoor seating: Yes

Key players: Owners/executive chefs Todd Rosenbaum and Tom Zummo, general manager Kyu Utsunomiya, bar manager Christopher Miller

Why we love it: Barrio Cantina defies expectations. No doubt someone has married a nightclub and a Mexican restaurant before, but here it actually feels organic. It’s a great place to grab a satisfying lunch or dinner, and on weekends it turns into a late-night hotspot with live music, thus neatly serving two neighborhood demographics.

Must-try menu items: The food, like the rest of the culture here, combines traditional and innovative. If you’re sticking with classic Mexican selections, go with the ceviche ($12); stacked enchiladas baked in an iron skillet ($10-$13); anything with the juicy machaca, which is made from short ribs; and roasted chicken-stuffed poblano peppers ($14). On the wild side there are the super spicy Barrio wings (8 for $9, 16 for $15), the chicken/pineapple cheese crisp ($12), bacon-wrapped hot dog sliders ($9) and the Sloppy Jose torta (like a south-of-the-border sloppy Joe, $11).

Drink to die for: Margaritas rule, and the house signature is the “X-rated” margarita, made with Cazadores Blanco Tequila, Patrón Citronage and pink-and-fruity X-rated Liqueur (yes, that’s its name). It is deceptively quaffable but packs a real punch ($10).

Secret of the house: Check out the sexy outdoor living room off the lounge. It’s covered and furnished with cushy seating, a misting system and heaters; there are accommodations for every kind of weather. It’s also available for private parties.

Hours: 11 a.m. to 10 p.m. Sunday through Wednesday; 11 a.m. to closing Thursday through Saturday

Happy hour/specials: 3 p.m. to 6 p.m. daily. Selected wines are $4 per glass; house margaritas and well drinks are half off. Munchies are bargain priced.

Takes reservations: Yes

Photo by David Moore Macceroncello with Niçoise olive tapenade, blistered McClendon campari tomatoes, Maya’s Farm basil, Superstition Farms ricotta and braised artichokes from Caffe Boa Bistro in Mesa.

Caffe Boa Bistro
2837 N. Power Road, Ste. 102, Mesa
480-981-2000
boabistro.com

Opened: December 2010

Cuisine: Contemporary Italian

Price: $$$

Atmosphere: The compact, rectangular space oozes modernity. Clean lines and stone and glass accents are mellowed by knotty wood tables, soothing earth tones and paint colors of melon and butter. The community table – a requisite these days – encourages group get-togethers and friendly encounters with fellow diners. An open kitchen and wood-fired oven right as you walk in sets the tone that food is the star here.

Outdoor seating: Yes

Key players: Owners Jay and Christine Wisniewski, executive chef Payton Curry, general manager Shantal Curry

Why we love it: It brings big-city food and ambience to east Mesa with a devotion to local, seasonal ingredients that ranges far beyond lip service. Curry estimates three-fourths of ingredients in the winter and half in the summer are from Arizona. And we love that Curry is obsessed with house-made everything, from pasta (his gnocchi is so legendary even Chris Bianco raves about it) to charcuterie, which is cut on a hand-cranked 1880 Berkel slicer. He’ll even customize a tasting menu if you reserve the eight-seat private dining room.

Must-try menu items: The menu changes constantly, but mainstays include organic field greens salad ($9); salumi and artisan cheeses ($7 for one, $12 for two, $16 for three, $20 for four), Washington mussels in curried coconut milk ($13); daily pulled mozzarella ($12); sweet pea ravioli ($16); gnocchi ($14-$16); Sonoma lamb loin ($28); and day boat fish (market price).

Drink to die for: The exotic wine list features selections from Croatia, Slovenia and Hungary that you won’t find elsewhere in town, thanks to the Wisniewskis’ connections in Eastern Europe.

Secret of the house: Caffe Boa has a half-acre moveable garden plot in Tempe where they grow herbs, baby carrots, radishes, greens and more. Curry hopes it will become a valuable learning tool in the community to help kids and their parents make better food choices. Every staff member, from the owners and chefs to the servers, must put in hours during growing season.

Hours: 11 a.m. to 10 p.m. Monday through Wednesday; 11 a.m. to 11 p.m. Thursday and Friday; 11 a.m. to 3 p.m. (brunch) and 4 p.m. to 10 p.m. Saturday and Sunday; wine bar stays open later

Happy hour/specials: 3 p.m. to 6 p.m. daily; half-price glasses of wine ($13 or less), $2 domestic beers, $3 imports/microbrews, $3 off New World cocktails, $3 well drinks, half-price bar bites

Takes reservations: Yes

Photo by David Moore Tuna crudo

Crudo
7045 E. Third Ave., Scottsdale
480-603-1011,
crudoaz.com

Opened: October 2009

Cuisine: American breakfast and lunch; Contemporary Italian dinner

Price: $-$$$

Atmosphere: Tucked in the back of a boutique salon, Crudo offers creative egg dishes, sandwiches and salads via counter service during breakfast and lunch but transforms into a magical sit-down restaurant at night. The olive tree-shaded patio features tables topped with crisp, white tablecloths and candles. An Italian-inspired fresco mural framing one end of the patio coupled with piped-in old-school jazz vocals complete the charmingly romantic setting.

Outdoor seating: Yes

Key players: Chef/owner Cullen Campbell, chef/operating partner Brandon Crouser, and desserts by pastry chef Tracy Dempsey

Why we love it: Campbell and Crouser are masters at coaxing maximum flavor from a minimal number of ingredients, meaning every dish on the small, Italian-inspired menu thrills with well thought out taste combinations. Specific ingredients may come and go, depending upon the seasonality and the creative whims of the chefs, but you can be assured that the next rendition is just as tantalizing as the last. We love the money-saving course offerings, too (three, four or five courses for only $10 per course). 

Must-try menu items: Crudo means raw in Italian, so choosing at least one course off the crudo menu is a must, like the house specialty, butterfish, topped with crispy lardo (a type of cured pork) and oven-dried tomatoes ($12) or the fresh vegetable plate ($12) showcasing the best in-season produce from local Maya’s Farm. From the cooked dishes, try the house-made gnocchi – soft potato dumplings swimming in a broth flavored with prosciutto ($12) – or the rich fegato grasso (foie gras) atop polenta sweetened with local dates ($14). Don’t skip Tracy Dempsey’s decadent desserts and ice creams, often flavored with seasonal fruits and herbs ($10).

Drink to die for: The small, mostly Italian wine list pairs beautifully with the menu, but start off with a cocktail, perhaps the striking Chef’s Blood ($9), a blend of Prosecco and Port.

Secret of the house: Crudo has a secret connection to Tsukiji, the famed Tokyo fish market – their source of whole fishes for their weekly specials. They’ve been known to use the catch from head to tail, including curing the liver of a madai snapper and then shaving it on top of their crudo as a salty garnish.

Hours: 8 a.m. to 8 p.m. Tuesday; 8 a.m. to 10 p.m. Wednesday through Saturday; closed Sunday and Monday

Happy hour/specials: No; there are occasional wine dinners.

Takes reservations: Yes, by phone

Photo by Richard Maack Turkey pastrami sandwich with fries, house-made pickle and beer from Prescott Brewing Company

Culinary Dropout
7135 E. Camelback Road, Scottsdale
480-970-1700,
foxrc.com/culinary_dropout

Opened: January 2010

Cuisine: Contemporary American

Price: $$

Atmosphere: Two words: eye candy. And we’re not just talking about the hipster Scottsdale crowd, although Culinary Dropout is a prime spot for people watching. The décor is what’s really fetching, from sparkling green glass chandeliers to the shockingly purple-stamped back wall to plush leather banquettes and lots of gorgeous wood accents. Cushy lounge chairs and banquettes on the patio encourage lingering, and weekend nights liven up with jam sessions from musical acts on the small stage indoors.

Outdoor seating: Yes

Key players: Partner Sam Fox, executive chef/partner Clint Woods, general manager Frank Giacomini, beverage director Regan Jasper

Why we love it: The fun factor. Culinary Dropout is a trifecta of crafty libations, cool vibes and playful, tasty food (pretzel balls, anyone?). Add well-trained servers who actually enjoy serving you and a kitchen that expresses personality, and what’s not to like? Why yes, we’ll take a side of fun with that havarti bacon pub burger ($12) any day.

Must-try menu items: It’s possible to eat light and healthy, but there are far more gluttonous distractions, such as the not-traditional-but-tastes-great-so-who-cares pork belly Cubano ($10). It’s a mouthful of shaved ham, crisped pork belly, house-made pickles, tangy slaw and melted Swiss on a chewy, griddled bun. Equally tempting is the honey drizzled fried chicken with buttermilk biscuits ($16) or the chicken hash topped with a golden sunny-side up egg garnished with shaved black truffles ($12). The skillet of hot, gooey apple monkey bread ($8) is no slouch either. Just mention you want it when your entrée arrives, as it’s baked to order. If you can’t wait, you won’t be disappointed with the chilled salted caramel custard ($7), topped with crunchy caramel corn.

Drink to die for: Expect top-notch specialty drinks, such as the sweet, tangy Sauerkraut ($8), a straight-up cock-tini made with gin, Elderflower liqueur, lemon juice, orange marmalade and a touch of Dijon mustard. There’s also an extensive selection of craft beers (including a rotating “paper bag special” for $1.95).

Secret of the house: The heavy emphasis on the drinking side of the equation doesn’t mean the food takes a back seat. Pastas, breads, soups and sauces are made from scratch. The pork belly for the Cubano takes three days to prepare. Preparing the artichokes for the artichoke, asparagus and endive salad takes several hours. All that extra time and attention adds up to gastronomically superior pub grub.

Hours: 11:30 a.m. to 10 p.m. Sunday through Thursday, 11:30 a.m. to 11 p.m. Friday and Saturday

Happy hour/specials: Monday through Friday 3 p.m. to 6 p.m., featuring handmade wine coolers, well drinks and a $1.95 “paper bag” beer special. Nibble on bar munchies, such as fried shrimp, chicken fingers and sliders. Bar stays open until 1:30 a.m. or until empty, whichever comes first.

Takes reservations: No, but they do try to accommodate large parties.

Photo by Richard Maack Heirloom tomato and watermelon salad with yuzu and basil sorbet

Best Reinvention
Elements
5700 E. McDonald Drive (Sanctuary Camelback Mountain Resort & Spa), Paradise Valley
480-948-2100
sanctuaryaz.com

Opened: March 2001

Reinvented: December 2009

Cuisine: Contemporary American/Asian

Price: $$$$

Atmosphere: A multimillion-dollar renovation last year invigorated a hillside dining room known for its breathtaking views of Camelback and Mummy mountains and the twinkling lights of Paradise Valley. While elegant in sleek lines and dark colors, the new space – including a gorgeous new patio area called The Praying Monk and a stunning new private dining room titled “XII” for the number of guests it seats (12) – isn’t stuffy in the least. It’s attached to the lavish new 4,500-square-foot exposition/interactive kitchen and tucked behind an 800-bottle wall of wines. Guests can get up close to the jaw-dropping, custom one-piece Jade range and the pastry room that could rival a retail bakery.

Outdoor seating: Yes

Key players: Executive chef Beau MacMillan, pastry chef Renee Cade, sommelier Micah Olson

Why we love it: MacMillan was a winning contestant on the Food Network’s Iron Chef America and co-host of Worst Cooks in America, but with his recent “letting loose” in the kitchen, his food is even more engaging than his personality. Exquisitely crafted, Asian-accented, farm-to-table fare gives the Valley’s fine dining world-class flair by layering explosive flavors in unexpected ways.

Must-try menu items: Dishes change frequently to incorporate the best local, organic produce, sustainable seafood and hormone-free meats. Look for new vegetarian and gluten-free options, plus innovations like in-house smoked meats and a raw bar for iced shellfish and sashimi. We adore the shishito peppers dressed in salty-sweet soy caramel and crispy garlic ($9), and the pan-fried short rib ravioli brightened with sugar-cured shallots, tomato jam and zingy horseradish hollandaise ($13). You’ll lick the spoon for Chef Cade’s playful caramelized corn puffs and corn gelato with artistic honey-black pepper accents in shoyu sake reduction ($10).

Drink to die for: The well-curated wine list offers compelling choices directed by a sommelier station-slash-tasting bar. Try intriguing bottles like a 1996 Salon Blanc de Blancs from Le Mesnil-sur-Oger ($640), Pride Mountain Viognier from Sonoma ($100), or Federalist Visionary Zinfandel from Dry Creek Valley ($45).

Secret of the house: Chef MacMillan offers fun, off-the-menu surprises, such as breakfast amuses of cornbread with whipped pinenut butter, freshly baked cookies to finish lunch and specialty noshes after 10 p.m., such as an Angus burger topped with cheddar and balsamic roasted onions served with potato chips ($14). 

Hours: Breakfast, 7 a.m. to 10:30 a.m. Monday through Saturday; brunch, 7 a.m. to 2 p.m. Sunday; lunch, 11:30 a.m. to 2 p.m. Monday through Saturday; dinner, 6 p.m. to 9:30 p.m. Sunday through Thursday, 6 p.m. to 10 p.m. Friday and Saturday; late night, 10 p.m. to close nightly

Happy hour/specials: Jade and Edge bars offer their own specials. All small plates, wine and culinary cocktails are $6 nightly; Jade Bar from 4 p.m. to 6 p.m. and Edge from 10 p.m. to midnight.

Takes reservations: Yes, by phone or online

Photo by Richard Maack Trout with sunchokes, onions and dill sauce

FnB
7133 E. Stetson Drive, Scottsdale
480-425-9463
fnbrestaurant.com

Opened: November 2009

Cuisine: Contemporary American

Price: $$-$$$

Atmosphere: Intimate and charming, dining at FnB is akin to eating at a treasured friend’s home, especially when perched at the U-shaped bar overlooking the open kitchen. Cream-colored brick walls, butcher paper-topped bistro tables and an eye-catching floor of multi-colored tiles give this tiny, contemporary space a sense of city style. When all 40 seats are full – and they usually are – FnB’s physical energy is just as exciting as the rustic American cooking it’s known for.

Outdoor seating: No

Key players: Co-owner/operator Pavle Milic, co-owner/operator Emily Milic, chef/operator Charleen Badman

Why we love it: One visit and Chef Badman wins your heart and stomach with simple but elegant small plates laden with farm-fresh vegetables and a handful of well-executed entrées. On your second visit, host Pavle Milic knows your name. By the third, he knows what drink you order. The combination of stylish yet back-to-basics cooking and genuine, warm hospitality is what many restaurants attempt but few pull off as well as FnB.

Must-try menu items: The menu changes frequently as Badman takes possession of whatever is coming from local farmers, always turning it into more than the sum of its parts. Maya’s Farm purple long beans, for example, are blanched, chilled and then tossed in fragrant ginger sesame dressing and topped with whisper-thin rings of crispy fried shallots. Crispy rock shrimp with jalapeño tartar ($9) has been on the menu from the beginning, with good reason – the cornmeal crunch is addictive. Heirloom tomatoes and house-pulled mozzarella elevate a baked strozzapreti ($19) to sublime. Humble chicken never tasted so flavorful in the hands of Badman, no matter what preparation: roasted or grilled. The deeply flavored butterscotch pudding ($7) with a heavy dose of grated nutmeg provides a dreamy finish.

Drink to die for: You’ve no doubt heard about the all-Arizona wine list, but FnB pours a couple of mean cocktails, too, including the Sundowner ($7), a thirst-quenching mix of Aperol and Gruet bubbles with a lemon twist.

Secret of the house: It’s hard to keep secrets with an open kitchen smack dab in the middle of the room. Linger long enough at the bar, though, and you’ll see Chef Badman shovel giant chunks of mesquite charcoal into the wood-burning grill. Badman goes through at least one 40-pound bag a night, flavoring everything from grilled bread to corn to lamb tenderloin with the aromatic smoke.

Hours: 5 p.m. to 10 p.m. Tuesday through Thursday and Sunday; 5 p.m. to midnight Friday and Saturday; closed Monday

Happy hour/specials: Not in the traditional sense, but FnB does offer late-night specials on Friday and Saturday from 10 p.m. until midnight, featuring $10 specials like chilaquiles and $2 beers.

Takes reservations: Yes, by phone

Photo by David Moore Griddled cheese sandwich and smoked tomato soup

Frank & Albert’s
2400 E. Missouri Ave. (The Arizona    Biltmore Resort), Phoenix
602-954-2518
frankandalberts.com

Opened: September 2009

Cuisine: American

Price: $$-$$$

Atmosphere: The architecture and décor of Frank & Albert’s retains the dramatic, organic style of the original resort building designed by Albert Chase McArthur and Frank Lloyd Wright, with liberal use of the famed concrete columns and “Biltmore Block,” yet nudges it neatly into the 21st century with subtle lighting, rich colors and sleek furnishings. It’s both striking and comfortable.

Outdoor seating: Yes, and it is one of the most attractive patios in the city, beautifully landscaped, spacious and full of nifty architectural details like a water feature, fireplace and fire pit.

Key players: Executive chef Todd Sicolo, chef de cuisine Conor Favre, general manager Muamer “Mo” Habul

Why we love it: As the newest addition to the revered Arizona Biltmore resort, Frank & Albert’s is quintessential “Old Arizona.” This isn’t just one more chain restaurant with hazy corporate antecedents; it’s an eatery with roots. We have only one little quibble on behalf of McArthur, who did the lion’s share of the work on this iconic resort. Though Wright’s contribution to the Biltmore was little more than the design of the bricks, he still gets top billing in the restaurant’s name.

Must-try menu items: The kitchen strives to source as many ingredients as possible from within a 100-mile radius of the resort. Favorite regional recipes are featured, and so are clever creations that tap into local culinary traditions. For instance, the rich, golden-hued tortilla soup (small $6, large $9) has been served at the Biltmore since 1949, and the celery Caesar salad (small $7, large $10) relies on locally grown produce. Chubby, grilled fish tacos ($14) and Pacific sea bass ($22) poached until crispy and tender in Queen Creek olive oil rule the seafood listing, and anything with pulled pork is spicy and satisfying. Schnepf Farm peach cobbler ($8) and tableside s’mores ($10) for dessert will have you smiling all the way home.

Drink to die for: Already a local legend, the lavender and lemons martini ($11) is to the ladies of the Valley what Cosmos were to the Sex in the City bunch.

Secret of the house: There are actually two of them: By calling chef Sicolo directly at 602-955-6600, arrangements can be made for dinner on the roof (actually, it’s on the iconic balcony fronting the resort) or dinner in the kitchen with the chef. Build a birthday or anniversary bash around either of those two ideas for a truly memorable occasion.

Hours: Breakfast, 6 a.m. to 11 a.m. daily; lunch, 11 a.m. to 5 p.m. daily; dinner, 5 p.m. to 10 p.m. daily

Happy hour/specials: The High Five from 5 p.m. to 7 p.m. daily. As the name suggests, well drinks and specialty cocktails, select beers including local brews, wines and appetizers are all $5.

Takes reservations: Yes

Photo by David Moore A taco selection of carne asada (beef), fish, cochinita (pork) and verduras de temporado (vegetables)

Gallo Blanco
401 W. Clarendon Ave., Phoenix
602-327-0880
galloblancocafe.com

Opened: April 2009

Cuisine: Mexican

Price: $

Atmosphere: Housed in the modernized Clarendon Hotel, Gallo Blanco isn’t your typical hotel restaurant – or your typical Mexican restaurant for that matter. From the lobby, enter a dark bar that opens up to a colorful dining room awash with bright orange, red and green walls. Colorful striped banquettes and reclaimed wooden tables, a concrete floor and exposed ceiling give Gallo Blanco a hip, urban feel. A newly opened patio framed by raised planters adds an additional 24 seats, the perfect spot to sip sangria or fresh fruit agua frescas.

Outdoor seating: Yes

Key players: Chef/co-owner Doug Robson, co-owner Denise Robson, general manager Susan Burgos, executive chef Joe Meyers

Why we love it: Gallo Blanco redefines Mexican food with fresh, vibrant flavors without a single enchilada or burrito on the menu. Instead, boldly seasoned street tacos on fresh corn tortillas, tart and tangy ceviche and one of the best carne asada beef tortas in the Valley keep locals coming back in droves. Serving breakfast all day, like outrageously delicious huevos rancheros, doesn’t hurt either. Gallo Blanco sources most of its ingredients from local farms and producers, and the results shine through on every palate-pleasing plate.

Must-try menu items: Start with the fresh ensalada corada ($7), a crunchy mix of fresh chopped kale, cabbage, corn nuts and yulu seeds, among other things, tossed in a creamy ranch dressing, or try the grilled corn ($5) rolled in tangy cotija and smoked paprika. Don’t miss the citrus- and soy-marinated carne asada with charred tomato salsa ($2.50 for a street taco or $8 for a torta). The slow-braised cochinita (made with The Meat Shop’s local pork) is equally divine and also comes as a taco ($2) or a torta ($7). Finish with a creamy chocolate pudding with marshmallow cream and graham cracker shards ($5). 

Drink to die for: The hint of jalapeño in the picoso ($8), a tequila reposado drink, is mouth-tingling, but our favorite sipper is the non-alcoholic, fragrant horchata ($3), a milky rice drink barely sweetened with piloncillo and spiced with cinnamon.

Secret of the house: Robson flavors many of his dishes with ingredients outside of the typical Mexican pantry, like soy sauce or quince paste, or a braising mixture of beer, orange juice and cola for his cochinita. He even uses floral jasmine rice for the horchata. It all works in his globally inspired fresh-Mex cuisine.

Hours: 8 a.m. to 10 p.m. Sunday through Thursday, 8 a.m. to 11 p.m. Friday and Saturday

Happy hour/specials: 3 p.m. to 6 p.m. Monday through Thursday, with specials on cocktails, tacos, guacamole and the addictive chicharron de queso, a formed “bowl” of griddled cheese.

Takes reservations: Yes, for parties of 10 or more only, by phone




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