PHOENIX Magazine Team Picks: November

Lauren LoftusNovember 22, 2016
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Barrio Cafe via Facebook.


Craig Outhier, editor
Barrio Cafes 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.”



Courtesy Bitter & Twisted via Twitter


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.”



The Pilgrim. Courtesy Cornish Pasty Co.


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


Grassroots pumpkin pie. Courtesy Trip Advisor.


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



Courtesy Press Coffee via Twitter


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


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