Blanco tequila and brown butter add an air of sophistication to the humble pecan pie ($6.95) at Los Sombreros, the 18-year-old restaurant housed in a rustic brick cottage in south Scottsdale, known for authentic Mexican cuisine and award-winning margaritas.
Sweet but hardly cloying, this pie is an ode to the meaty flavor of pecans. Packed with a tree’s worth of pecan pieces coddled in a handmade butter crust, it satisfies the sweet tooth without necessitating an appointment with the dentist.
Boasting a flavorful fusion of Persian, Mediterranean and Russian cuisine, this Uzbek eatery more than makes up for its drab decor.
What can I say to convince you to try Uzbek cuisine? I can’t tempt you with ambiance. Space-wise, Golden Valley is charmless: Located in a featureless strip mall, it’s essentially a rectangular box with windows draped in over-the-top swags of satin and tassels. A takeout counter does brisk business, but there are few tables for sit-down meals. Low-budget Uzbek cooking demos and music videos play on a flat-screen TV. Service is courteous and efficient but very basic. Hungry yet?
Iron Chef Jose Garces puts a swank, sweet spin on Mexico City street food at The Saguaro Hotel.
It takes serious cojones to open a Philadelphia-based Mexican restaurant in the Valley, and even more cojones to open it at The Saguaro Hotel, a property that’s cycled through so many incarnations over the last decade – Old Town Hotel & Conference Center, The James, The Mondrian, The Theodore – it seems cursed.
After several chef and menu changes, this Tuscan fine-dining fortress has relaxed its style but not its standards or its penchant for culinary surprises.
Since Sassi opened in 2004, the Arizona restaurant scene has undergone a sea change: High-end, white-tablecloth dining has been largely phased out in favor of more casual experiences. At the same time, customer appreciation for superb food has grown.
Gavin Jacobs transforms a historic hideaway in Chandler with a wonderful wine list, stellar soups and sandwiches, and a happening back patio.
For years, East Valley residents have been yearning for a real wine bar in downtown Chandler – one with outstanding by-the-glass selections, a full bar, cozy lounge ambiance and something good to eat. Last November, our prayers were answered.
FnB owners Pavle Milic and Charleen Badman combine culinary class and convenience at this quaint Scottsdale bistro.
How much buzz can conceivably be generated by a single sandwich – even a first-rate focaccia concoction stuffed with Tender Belly bacon, butternut squash, goat cheese, greens and crispy onions ($10)? And how many people are going to beeline to a café that offers just one salad, albeit a fantastic salad featuring crunchy, sweet-tangy apples, celery, pecans and bleu cheese atop winter greens ($9)?
A culinary classic modernizes its menu with Continental cuisine and cotton candy.
In the years since I first dined at The Arizona Biltmore, the resort’s signature restaurant morphed from The Orangerie into Wright’s. It’s gone from cascading crystal chandelier formality to an attempt at casual-chic involving spectacularly ungainly wicker chairs. And it’s experimented with virtually every known food style, from Continental
With a daily-changing menu and a bit of an identity crisis, reinvented coffee hangout Lux seems indecisive, but its comfort food is decidedly tasty.
For longtime fans of Lux Coffeebar, the reincarnated Lux Central is like a buffed-up – but still recognizable – after-shot of their beloved but bygone coffeehouse. For everyone else, the new Lux can be confusing. Is it a coffee shop or a restaurant or a bar? The answer is: all three.
This Scottsdale eatery’s savory starters, salads and wood-fired pies leave little room for leftovers.
The fetching glass lamps hanging over the five-stool bar at this sleek North Scottsdale restaurant are totally unrelated to its given name: LAMP Wood Oven Pizzeria. My enthusiastic server explained that LAMP is an acronym for first-time restaurateurs Lindsay and Matt Pilato, who obtained his pizza pedigree at the Scuola Italiana Pizzaioli Academy in San Francisco.
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