May Team Picks: Fish Dish

Share This
https://www.phoenixmag.com/wp-content/uploads/2018/01/PHXTeamPicks_header.jpg

hanasquid

 

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.”

 

 

elchulloceviche

 

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.”

 

 

lasantisimatacos

 

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

 

chulapoke

 

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

 

azfryguypoboy

 

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

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.