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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. In less than 24 hours, a cerulean-clawed crustacean snatched from the waters off Maryland will be on your plate at this family-run Ahwatukee eatery. Chesapeake Bay Bistro serves the whole crab steamed with traditional Old Bay seasoning, or shelled and fried Virginia-style during a...

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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. The worst iterations of mole, a signature dish of the Mexican states of Oaxaca and Puebla, are chalky, grainy or so chocolatey they read as dessert instead of dinner. Casa Corazón’s version is the very best: poblano chiles, nuts, spices and Mexican chocolate roasted,...

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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Dining at Weft & Warp is an immersive experience, from its art-adorned environs to its seasonal bill of fare. Executive chef Dushyant Singh changes up the global menu several times a year, introducing new flavors and influences. Agnolotti del plin is one of his...

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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Tempura Takeover owner AhDana Dejarnette describes Tempura Takeover as a “pop-up street eatery,” where establishing genuine connections is just as important as the sustainable seafood she cooks. She’ll be bringing both to Dish Fest, during which she’ll be serving her signature dish – the...

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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Last year, St. Francis rebranded as Oak on Camelback and got a new chef – Robert Bogart, who revamped the menu to reflect seasonal, sustainable ingredients and traditional techniques with his own twist. Many of St. Francis’ staple menu items remained, while Bogart got...

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In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. What makes an elite burger? For chef Tommy D’Ambrosio of Aioli Gourmet Burgers, it’s all about taste, texture and presentation. The Italiano burger is a riff on the classic caprese salad, with a bold balance of flavors including tomatoes, mozzarella, bacon and, of...