Much of what we love about the Valley are those pieces of it we can sip, nibble or otherwise devour, from fusion Indian cuisine to primo falafel to cloudy IPAs. Salut!
Don’t be misled by the menu’s familiar breakfast and lunch selections, surely designed for the area’s office and retail workers.
Much of what we love about the Valley are those pieces of it we can sip, nibble or otherwise devour, from fusion Indian cuisine to primo falafel to cloudy IPAs. Salut!
PHOENIX magazine team picks for favorite piles of carbs around the Valley
Noteworthy and randomly selected restaurants from our rotating master list.
Valley chefs elevate a deli favorite with Wagyu beef and other rarified cuts.
When your last name is Hormel, the Spam jokes must get a little tiring. But when Jamie Hormel, owner of the Wrigley Mansion and widow of meatpacking heir Geordie Hormel, sat in on a recent menu planning session with Geordie's Steak executive chef Jason Diaz, she joked that he should make a dish using the tinned meat. “I took her seriously and went back to the kitchen and started messing around with Spam,” Diaz says.
