Disguised as a ho-hum corporate eatery, this independent West Valley resto is flush with Southwestern flair.
With its huge, faux-rock porte-cochère entry and comfort-minded American-Southwestern menu, Caballero Grill could inhabit any big-box outdoor retail colony in the country. Suggesting a cross between a Macaroni Grill and an industrial brewpub, it’s the kind of place you’ll usually find lurking near Kohl’s, or in the parking lot of a Residence Inn.
With the Valley’s food scene in full-bloom, it’s easy to overlook the evergreen eateries that have been feeding Phoenicians for decades. We take a fresh look at some fine-dining mainstays. Do they still have what it takes to impress today’s foodies?
Chef Kelly Fletcher says he has no skills beyond being a chef. “I can’t swing a hammer or use a screwdriver, and I know nothing about cars,” he says with a laugh. Maybe so, but he sure can cook. For the past eight years, Fletcher has manned the stoves at 25-year-old Tempe treasure House of Tricks. Food lovers flock to the charming bungalow for his creative global fare like Mongolian barbecue shrimp with pink peppercorn-lemongrass grits and kimchee.
A pull-along pizza peddler trades its wheels for a permanent spot in Scottsdale – and continues turning out wood-fired masterpieces.
Gourmet food trucks have proven so successful in the Valley that some have evolved into brick-and-mortar operations. But when a simple pizza oven on a pull-along trailer morphs into a delectable new café in north Scottsdale, well, that’s a whole new slice of pie.
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