End your week in a family way with Sunday supper specials at top Valley restaurants.

Seventh Heaven

Written by Marilyn Hawkes Category: Three Bites Issue: April 2017
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Market Street Kitchen
20825 N. Pima Rd., Scottsdale
480-278-7044, marketstreetkitchen.com
In this era of Netflix dinners and Postmates delivery, it’s easy to forget that families once habitually gathered for Sunday supper – a time to chat and enjoy each other’s company before fighting over who does the dishes. At Market Street Kitchen, Executive Chef Michael Hunn endeavors to revive the tradition with his Sunday prix fixe meal ($39, pictured): a full slab of ribs or a whole rotisserie chicken, smoky mashed potatoes, green chile mac and cheese, and French green beans sautéed in lemon butter. Hunn’s two-day brined chicken is flavor-packed and juicy, but the mac and cheese is really special. Hunn gives it an update by adding puréed poblano chile and heavy cream laced with mascarpone and pepper Jack cheese. The spread feeds two to three people, and you can go 50-50 on the chicken and ribs for variety.


The Gladly
2201 E. Camelback Rd., Phoenix
602-759-8132, thegladly.com
The Camelback eatery offers “Fried Chicken Sunday” ($25). Chef de Cuisine Ben Graham serves up a juicy half chicken, brined overnight in a clove and dill mixture, dredged in buttermilk and flour and then fried to crispy perfection. The chicken comes with two sides from a bevy of options, including macaroni and cheese squares topped with Cheetos and loaded with Velveeta, aged white cheddar and smoked paprika, and finished with an oozing mozzarella sauce that pools on the plate. Another good bet: collard greens hit with Tender Belly bacon, onions, garlic and red wine tickled with crushed red pepper. The portions are generous and made for sharing, Graham says. “Come with your family and get two orders. That’s all you need.”


40 N. 1st St., Phoenix
602-252-2285, hannys.net
Hanny’s puts on its Sunday best to encourage business on our day of rest – part of a gambit to coax people Downtown, says manager Miles Buckles. The Sunday Supper offers items you won’t find on Hanny’s everyday menu, including a “nice little steak, nice little salad and nice little potato” ($11), i.e. tender ribeye, greens dressed in vinaigrette dotted with cherry tomatoes and artichoke hearts and pan-fried potato wedges. Other popular items: porchetta pizza ($10) blanketed with fontina cheese, bits of pork loin and salty soppressata salami over a rich San Marzano tomato sauce; and Italian grilled cheese ($10) dripping with melted provolone and fontina. To seal the deal, try a “Supper Sunday with a Cherry” ($5) sundae slicked with root beer, chocolate or strawberry syrup.

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