This Scottsdale eatery’s savory starters, salads and wood-fired pies leave little room for leftovers.

The fetching glass lamps hanging over the five-stool bar at this sleek North Scottsdale restaurant are totally unrelated to its given name: LAMP Wood Oven Pizzeria. My enthusiastic server explained that LAMP is an acronym for first-time restaurateurs Lindsay and Matt Pilato, who obtained his pizza pedigree at the Scuola Italiana Pizzaioli Academy in San Francisco.

Chef Peter DeRuvo and Mario Rana Jr.’s seasonal Roman-style dishes bring fresh flair to Old Town Scottsdale.

Have you ever known a couple that seems to have nothing in common, and you wonder how they ever got together? That’s what I thought when I heard Chef Peter DeRuvo – who made a name for himself at Sassi in North Scottsdale – had partnered with Mario Rana Jr., who runs Mad Chef Gastropub in Ahwatukee Foothills with his father, Mario Rana Sr. Not only are the eateries geographically at opposite ends of the Valley, their reputations are not exactly in line (Sassi serves southern Italian cuisine in a swank, sprawling villa; Mad Chef dishes American pub-grub in a cozier setting).

Winter is prime patio weather in the Valley, so snuggle up with your sweetie at these three picture-perfect patios.

Say “yes” to this menu-less omakase restaurant serving innovative Japanese plates tailored to your palate.

Noh may sound like an oddly negative name, but look closer and it’s entirely apropos. In Japanese, the word means “talent” – something its improvisation-minded sushi chefs possess in spades. And it refers to a form of 14th-century Japanese theater where actors are disguised by masks – a fitting metaphor for a hard-to-find omakase restaurant serving courses that unfold like dramatic plot lines.

Don’t be fooled by the unlucky-sounding name and moody décor – appealing, inexpensive food and a friendly atmosphere are this north Phoenix eatery’s winning combo.

Neighborhood nosh spot Thirteenorth Grille exudes a welcoming, hunker-down vibe for fans of no-frills food – something a variety of folks can apparently get behind. Cooing couples, families, groups of friends,

The Mastro family’s newest luxury steakhouse lives up to its grandiose name with prime beef cuts, hot veal chops and a lavish atmosphere.

WHERE TO Eat Breakfast, Lunch, Dinner, Brunch & Happy Hour.

BEST BREAKFAST
Amuse Bouche
Consider yourself lucky if you live in the West Valley, because it’s home to the best breakfast in town. On Sundays only, BYOB bistro Amuse Bouche presents a five-star feast fit for royalty but priced for commoners. Pair hot, fluffy beignets buried in a cloud of powdered sugar with dark, rich coffee. The eggs Benedict, served with an angelic hollandaise, is an absolute must no matter what the weekly special is, but cross your fingers it’s the phenomenal house-made corned beef hash. Parisian crêpes are divine, as is light-as-a-feather quiche. Bring a bottle of bubbly and make it a celebration. 17058 W. Bell Rd., Surprise, 623-322-8881, amusebouche.biz. Breakfast 8 a.m.-1 p.m Su; lunch and dinner Tu-Sa. $-$$$$
 

The Valley is in the midst of a burger boom, grilling the gamut from fast-food favorites to haute hamburgers.

But who’s busting out the best? We graded nine of the city’s favorite meat retreats – rating everything from beef to bun and sides to service – to discover the winner.

Blu Burger
Decked in a striking palette of royal blue and black, with dramatic wrought-iron design flourishes and a picture-window-framed desert view, the Scottsdale location of this local mini-chain is one cool burger joint.

Travis Watson has cooked professionally for 25 years, toggling between savory and sweet. In his current job as the executive pastry chef at T. Cook’s at the Royal Palms Resort, he’s firmly back on the sweet side and riffing on old-school desserts.

“I like to do traditional desserts you’ve heard of but just have never seen interpreted like this before,” he says.

Consider his new butterscotch crème caramel ($13). Unlike a traditional French crème caramel, a cousin of Spanish flan, Watson presents it in a tiny Le Creuset pot instead of unmolded on a plate.