“Fresh, sustainable seafood in the desert” may sound suspect, but these five Phoenix fish pros are leading the way with responsible fishing, ethical farming and traceable sourcing that’s good for your body and the planet.
Cooling, crave-worthy Dungeness crab is the little black dress of salads.
Lemon Meringue Pie Cut through the richness of a holiday meal with Buck &Rider’s bright and citrusy showstopper. Available by the slice at B &R or whole at LGO Bakeshop ($44-$55/pie). lgobakeshop.com Tropical Pies Just want a slice? Pop into HULA’S Modern Tiki for a quick trip to a dessert-ed island via coconut or key lime pie ($7/slice). hulasmoderntiki.com Pumpkin Pie Is it Thanksgiving without pumpkin pie? Sweet Provisions’ iteration boasts a halo of whipped...
Photo courtesy Buck &Rider THE SCENE “I don’t eat seafood in landlocked states.” That sentence – along with its cousin, “Seafood in the desert? Pass.” – is up there on the list of trite refrains I regularly field from friends and relatives about dining in the Valley. When I hear someone say it, I have to fight a visceral urge to shake them and bellow, “Do you think we’re still in the 1950s?!” In a time before overnight shipping and advanced packing and cooling techniques, sure, you would have...
All the news that’s fit to nosh. Going Underground: After vaunted subterranean tiki bar UnderTow relocated to the building that houses its sister bar, Platform 18 at Century Grand, Valley cocktail fans had a lot of questions. Chief among them: What was to become of UnderTow’s awesome original underground space below Sip Coffee & Beer Garage in Arcadia? At last, we have an answer. Sip owners Josh Katz and Maurice “Moe” Murillo have teamed up with Becky hard seltzer owner and mixologist Sheldon Wiley to open 36 Below, a “fully immersive cocktail lounge.” Where UnderTow let guests virtually...
All the news that’s fit to nosh. Mambo Italiano: Food Network favorite Scott Conant is reopening his Phoenix eatery Mora Italian on April 9. “We’re finally starting to see light at the end of the tunnel after a very challenging year, and we think now is the time to welcome the community back to Mora in a safe and responsible way,” Conant says. “Guests can expect the same level of soulful deliciousness that has made Mora a neighborhood favorite, but...
Fish-favoring Valley chefs go to great depths with a lunch-counter classic.
