Craig Outhier, editor-in-chief
“Whatever chef Todd Allison happens to be doing with branzino at T. Cook’s, or the ika maruyaki at Hana Japanese Eatery. Lori Hashimoto char-broils a whole squid to toasty perfection and serves it chopped with a mild ginger relish. Simple, profound and classically Japanese.”
Leah LeMoine, managing editor
“The Peruvian ceviche – fresh fish marinated in lime juice with onion, sweet potatoes and corn – at El Chullo is zingy and tasty. I love the spicy, stewy shrimp étouffée at Flavors of Louisiana and the panko-fried shrimp po’ boy with zippy hot sauce mayo at Southern Rail.”
Lauren Loftus, associate editor
“Fish tacos, duh. The best I’ve had in landlocked Phoenix include the dogfish (shark) tacos at La Santisima Gourmet Taco Shop; the crispy, fried del mar tacos at Gallo Blanco; and the fresh, grilled Baja fish tacos at Joyride Taco House.”
Follow on Twitter: @thelaurenloftus
Mirelle Inglefield, art director
“The rotating, self-service sushi at Sushi Station is always fun and satisfying. Just when you’re finishing your last bite of salmon nigiri, another one comes along! I’m also obsessed with the Hawaiian poke bowl at Chula Seafood. I will never get enough of its combination of ingredients and textures. It’s the best poke bowl I’ve ever had.”
Follow on Twitter: @MirelleMeow
Angelina Aragon, associate art director
“The mahi tacos from SoCal Fish Taco Company have the perfect balance of flavors, with shredded cabbage, creamy Baja sauce, sweet mango salsa and salty cotija cheese. For some West Valley love: the catfish po’ boy at The AZ Fry Guy is filling and delicious.”
Follow on Twitter: @absolutely_ange
