Each month, we of the PHOENIX Magazine creative team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.
Craig Outhier, editor
"Barrio Cafe's famous chiles en nogada for me – a fat poblano stuffed with chicken and autumnal fruits, and drizzled with a sweet cream sauce. It also calls for pomegranate seeds, so it was a seasonal dish for many years. When I saw it on the menu, I knew fall had really arrived."
Leah LeMoine, managing editor
"I crave comfort food in cooler weather, so Bitter & Twisted Cocktail Parlour's green chile mac and cheese is my favorite fall dish. Its creamy cheesiness is balanced by the smoky kick from the chiles. Adding bacon puts it over the top."
Lauren Loftus, associate editor
"It's all about the turkey for me. The Pilgrim at Cornish Pasty Co. is like Thanksgiving dinner (turkey, sweet potatoes and stuffing in a pocket of flaky dough with sides of cranberry sauce and gravy)... without the political arguments."
Follow on Twitter: @thelaurenloftus
Mirelle Inglefield, art director
"It's gourd season, so pumpkin pie! I love the smell, the spice, the creamy texture, the warm and cozy memories it conjures. Grassroots Kitchen & Tap makes an excellent one. I especially love the flaky crust."
Follow on Twitter: @MirelleMeow
Angelina Aragon, associate art director
"A warm chai from Press Coffee Roasters is autumn in a cup. The smell makes me feel cozy and warm, and the taste makes my soul happy."
Follow on Twitter: @absolutely_ange
Eat and drink your way through the Valley with our delectable daily dispatches on everything from craft cocktail bars to mom-and-pop neighborhood spots. To get food-and-bev news delivered to your inbox, sign up for our Eat Beat newsletter.