![\"The](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/c2cbef3c-8714-44a3-be45-6f2f9fee2431.jpeg\" "\\"The")
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The Paris Texas burger at Ingo’s Tasty Food.<\/p>\n
Andi Berlin\/The Republic<\/p>\n
USA TODAY Network, Reuters<\/p>\n
When you live in a metro area as sprawling, dynamic and ever-changing as Phoenix, one of the hardest questions to answer is: What’s the best restaurant in the Valley? Or, just as hard: What’s your favorite restaurant?<\/p>\n
Depending on your definition of best, the answers might not be the same. <\/p>\n
For some, the “best restaurant in town” conjures images of white tablecloths, chefs in toques and a wall of accolades, while “favorite” might bring to mind a steaming bowl of pho at a cozy neighborhood haunt. Both are utterly essential.<\/p>\n
On our 2026 list of essential metro Phoenix restaurants, we celebrate the award-winning restaurants pushing culinary boundaries and the old school spots dishing out pure comfort; counter-service joints that nourish us after a long day and multicourse meals over which we celebrate the milestones.<\/p>\n
By we, I mean your features team – reporters and columnists covering dining, travel, arts and culture, music, media, nightlife and Arizona lore. <\/p>\n
We hope this list leads you to delicious new discoveries. And if someone asks about the best restaurant in town? Feel free to send them our way for 100 very different answers.<\/p>\n
– Felicia Campbell, deputy features editor<\/p>\n
Camelback East | Chandler and Gilbert | Downtown Phoenix | Mesa | Midtown | North Phoenix | Scottsdale | South Phoenix | Tempe | Uptown | West Valley<\/p>\n
Best restaurants in Phoenix’s Camelback East neighborhood<\/p>\n
Christopher’s at Wrigley Mansion <\/p>\n
This is a classical French training meets modern presentation kind of fine dining establishment. Christopher Gross has wowed many critics with his creations and he has the accolades to prove it – from a James Beard Award for Best Chef Southwest in 1995 to 18 points from Gayot to this year’s Antonin Careme Medal, which places him among the greats like Julia Child and Walter Roth. Dining at Christopher’s is an opulent experience from the glass enclosed space with a view of the city to excellence in preparation to the creative presentations, especially when it comes to the eight-course tasting menu. But one is not limited to the larger tasting menu. Christopher’s also offers a three-course menu as well as petits plates, an a la carte counter dining option for those who may be heading to an event. No matter what you eat, the sommelier can recommend a wine to match. <\/p>\n
Details: 2501 E. Telawa Trail, Phoenix. 602-522-2344, wrigleymansion.com\/christophers. <\/p>\n
– Bahar Anooshahr <\/p>\n
Chicago Hamburger Company <\/p>\n
Despite the name (though the burgers are delicious), your best bet at this longtime neighborhood favorite is the Chicago dog. The classic way, duh. Windy City decor blankets every available space in the restaurant, but owner Bob Pappanduros manages to make guests who wouldn’t know the Super Bowl Shuffle from shuffleboard feel as welcome as Chicago expatriates. A real treasure. <\/p>\n
Details: 3749 E. Indian School Road, Phoenix. 602-955-4137, chicagohamburger.com. <\/p>\n
-Bill Goodykoontz <\/p>\n
Ingo’s Tasty Food <\/p>\n
The best way to describe Ingo’s Tasty Food is elevated comfort food. Casual classics are made with premium ingredients, like the certified black Angus beef that’s ground in-house for its burgers. Their take on a BBQ burger, the Paris Texas burger, is my favorite. Ingo’s is also known for serving breakfast all day, through closing time at 9 p.m. <\/p>\n
Details: Multiple locations; original location is 4502 N. 40th St, Phoenix. 602-795-2884, ingostastyfood.com. <\/p>\n
– Michael Salerno <\/p>\n
Glai Baan <\/p>\n
Billing itself as “a VERY Thai” kitchen, Glai Baan keeps the focus on street food and small plates. Many dishes hail from the Isan province in northeastern Thailand, from somtum (Thai papaya salad) to gai tod (crispy chicken wings). There’s a reason it was chosen as a James Beard semifinalist in 2024, the same year it was named one of America’s best restaurants in USA Today. The food is just that good, from the sweet Panang curry with braised beef to the spicy eggplant salad offered as a daily special on one recent visit. It’s a lively location with loud music on the speakers and colorful Christmas lights hanging from the ceiling in the tiny dining area. On a busy night – which judging from the 60-minute wait one recent Tuesday evening, is the norm – they’ll recommend you pop around the corner to Rewined, the cutest beer and wine bar you could hope to find, where the bartender will interrupt your game of trivia to let you know your table’s ready. <\/p>\n
Details: 2333 E Osborn Road, Phoenix. 602-595-5881, glaibaanaz.com. <\/p>\n
– Ed Masley <\/p>\n
Mister Pio <\/p>\n
Rotisserie chicken and fries. That’s it. That’s the entire premise of this tiny restaurant. You can get the chicken whole, halved, quartered, in a sandwich or with salad. Chef Justin Nasralla opened this spot after traveling to Peru to get acquainted with his roots (his mom is from Peru) and fell in love with pollo a la brasa, Peru’s most popular dish. This is not your run-of-the-mill rotisserie chicken. The birds are sourced from one of the best farms Nasralla could find, dry-brined in 22 spices for 48 hours and cooked over charcoal. The result? One juicy, flavorful poultry plate. Let’s talk fries. Larger cuts, twice fried and served in cool cardboard cones, they are crispy on the outside, creamy on the inside and sprinkled with the idea amount of salt. Give it a try. <\/p>\n
Details: 4502 E. Thomas Road, Phoenix. 602-441-5060, misterpio.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Harvey’s Wineburger <\/p>\n
People say they want a dive bar or a dive restaurant, but do they really? I suspect maybe not, given how many places call themselves “dives” but when you go inside they’re just another fancy place that will sell you Pabst Blue Ribbon in a bottle. Posers. One of the great things about Harvey’s is that it is a dive, always has been and at this point, after more than six decades, you have to believe always will be. This is the highest compliment. It also serves one of the best burgers in Phoenix, cooked in wine and just mouth-wateringly tasty. Great fries, too. It’s about as comfortable a place as you’ll find. Love it. <\/p>\n
Details: 4812 N. 16th St., Phoenix. 602-248-9950. harveyswineburger.com. <\/p>\n
-Bill Goodykoontz <\/p>\n
The Starving Artist <\/p>\n
It’s become a tradition in my friend group to visit The Starving Artist after attending a concert or poetry slam at The Rebel Lounge. Absolutely nothing hits the spot after a night of dancing quite like a crunchy and tangy dill pickle pizza shared among friends (don’t knock it until you’ve tried it). I’m also partial to their nachos, stacked high with black beans, chilies, guacamole and warm, gooey cheese. <\/p>\n
Details: 2144 E. Indian School Road, Phoenix. 480-590-7065, starvingartistaz.com. <\/p>\n
– Eddie Fontanez <\/p>\n
Steak 44<\/p>\n
This is a solid spot for anyone craving steak. The steaks are wet-aged for 28 days, making them tender and juicy. In addition to steaks, patrons can find seafood, Iberico pork chops (known as “wagyu of pork” for their marbling and deep savory flavor) and Australian rack of lamb. Not surprisingly, this is a restaurant you might spot celebrities like NFL players and musicians. Pricey. Vibey. Consistently good.<\/p>\n
Details: 5101 N. 44th St., Phoenix. 602-271-4400, steak44.com.<\/p>\n
– Bahar Anooshahr<\/p>\n
The Parlor <\/p>\n
The name refers to the fact that Aric Mei’s rustic Italian eatery is housed in what was once a hair salon, as evidenced by vintage photos of its past life as Salon de Venus adorning the hallway. It’s a cool old building with a cozy outdoor patio. And the food is fantastic. One entire column of the menu is set aside for its wood-fired pizzas, including such obvious highlights as the autanalle (crispy prosciutto, sweet potato ricotta, caramelized onion, fig jam, arugula, salted almond) and the Calabrian (Calabrese salumi, fr\u00adesh burrata, watercress). In 2011, the Food Network named it Arizona’s best pizza. There’s also a healthy assortment of pasta dishes, from cavatelli porchetta to pesto chitarra, seasoned with herbs from the garden just outside the entrance. <\/p>\n
Details: 1916 E. Camelback Road, Phoenix. 602-248-2480, theparlor.us. <\/p>\n
– Ed Masley <\/p>\n
The Stand <\/p>\n
The Stand is your classic, drive-through-only, burger joint. It’s got the perfect old-school charm from the moment you pull up, grab your burger and unwrap it in the comfort of your driver’s seat. The burgers are a love letter to Pulp Fiction. You’ll spot nods to the cult classic in their menu, from the Grand Royal to the Big Kahuna. They are so good. And don’t skip dessert, their milkshakes are thick, creamy perfection, the banana shake in particular. <\/p>\n
Details: 3538 E. Indian School Road, Phoenix. 602-314-5259. thestandphx.com. <\/p>\n
– Tiffany Acosta <\/p>\n
Tratto <\/p>\n
This has become my new neighborhood spot, a place I’ll visit during those spontaneous cravings for a night out. And each time, I’ll want at least one pasta dish with a glass of wine: rigatoni, wearing a coat of tomato ragu or bucatini, shimmering in pecorino and pepper sauce, each of which presents a gentle chew as pasta should. Inside, wine bottle candles and warm lights soften the intimate space, painted off white, a perfect date spot with your person of a few days or many years. <\/p>\n
Details: 4743 N. 20th St., Phoenix. 602-296-7761, trattophx.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Best restaurants in Chandler and Gilbert<\/p>\n
Caldwell County BBQ <\/p>\n
Pulled pork is typically the true measure of a barbecue restaurant, certainly in the American south. Get a little farther toward the middle of the country – Texas, Missouri – and you’re in brisket country. Think of Caldwell County the same way. Everything is good, smoked just right, including the pulled pork. But the brisket is exceptional, so smoky and tender. In fairness, the ribs are pretty great, too. <\/p>\n
Details: 18324 E. Nunneley Road, Gilbert. 480-892-0512, caldwellcountybbq.com. <\/p>\n
-Bill Goodykoontz <\/p>\n
The Hidden House <\/p>\n
A restaurant that lives up to its name. It’s in a house, a cottage built in 1939, and if it’s not quite hidden, it is a little off the beaten path in downtown Chandler. It’s an appropriate setting, because – especially if you’re sitting outside in the back – it feels like home. A full bar will give you that feeling. The seared scallops and grilled stripe bass are a good choice from the dinner menu, as is the Korean BBQ short rib. Whatever you order, don’t pass on the outstanding blistered shishito peppers. <\/p>\n
Details: 159 W. Commonwealth Ave., Chandler. 480-275-5525, HiddenHouseAZ.com. <\/p>\n
– Bill Goodykoontz <\/p>\n
Origami Ramen Bar <\/p>\n
At Foothills Park Place in Ahwatukee Origami Ramen Bar is a hidden gem. The small and cozy ramen restaurant welcomes guests with anime intro music playing in the background and manga art and posters papering the walls. Whether I dine in or grab takeout, my go-to order of spicy ramen and fire cracking dumplings never disappoints. <\/p>\n
Details: 4810 E. Ray Road, A-1, Phoenix. 480-940-4455, origamiramenbar.com. <\/p>\n
– Paula Soria <\/p>\n
Kimthao’s Bakery and Food to Go <\/p>\n
This Vietnamese restaurant in Chandler offers a rare delicacy in Arizona: freshly made tofu. Their specialty comes in many different forms, all equally delicious: tofu cubes doused in lemongrass chili oil, fried tofu served with shrimp sauce or, my personal favorite, silky-soft tofu pudding with coconut cream and home-made ginger syrup. Kimthao’s sells premade food in a deli style, which makes it easy to grab food to go for dinner or for a picnic. They also serve pho and banh mi. Don’t skip the fresh soy milk near the counter. <\/p>\n
Details: 2050 N. Alma School Road, Chandler. 480-687-9132, kimthaobakeryfoodtogo.com. <\/p>\n
– Reia Li <\/p>\n
Joe’s Farm Grill <\/p>\n
It’s fitting that Joe’s Farm Grill feels like a place where I can get a little taste of home. The restaurant in the heart of Agritopia in Gilbert was built from what was the family home of the restaurant’s namesake, Joe Johnston, also famous in the city for Joe’s Real BBQ, Liberty Market, and the roadside stand with the gopher head, Topo. At Joe’s, fresh ingredients that come from local farms are used for the burgers and chicken sandwiches, like the BBQ Bacon Blue Burger topped with applewood bacon, bleu cheese and an onion ring; and the Flamin’ Southwest Burger with jalapenos and ghost pepper jack cheese. <\/p>\n
Details: 3000 E. Ray Road, Gilbert. 48-563-4745, joesfarmgrill.com. <\/p>\n
– Michael Salerno <\/p>\n
Quiches and Pies <\/p>\n
Two French chefs bring years of savory and pastry experience to this little cafe, where there is no wifi and people are invited to forgo computers and talk to each other. Order the Flammiche quiche. An unctuous custard filling of leaks, eggs and cheese is topped with crispy, nutty cheese. Ditto the tart Bourdaloue, which offers a bite of pure bliss courtesy of tender pears and almond paste. If Viennoiserie is your jam, worry not. The shop has a variety of those as well. Just don’t go late or it will be slim pickings. <\/p>\n
Details: 961 W. Ray Road, Chandler. 480-465 7168, quichesandpies.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Origen Restaurant in Gilbert <\/p>\n
The elegance and warm, family-friendly atmosphere of this high-end Mexican steakhouse will transport you to another world. Among its most delicious dishes are the tacos Ba\u00f1ados – carne asada with chile de \u00e1rbol and longaniza sausage in a tomato sauce – and the New York Origen, served with homemade fries and gravy. <\/p>\n
Details: 2472 S. Recker Road, Gilbert. origengilbert.com.<\/p>\n
– Nadia Cant\u00fa <\/p>\n
Mingle + Graze <\/p>\n
This little restaurant is one of my Chandler favorites. Chef and co-owner Mahfam Moeeni Alacron incorporates her Persian heritage into the menu with additions like barberry chutney, pistachios and pomegranate. But her first love is cheese, and it shows in cheese-heavy menu options, like mac and cheese and eight grilled cheese sandwiches. I belong to the can’t-decide-group, so I always order two halves – The French Onion, made with gruyere and caramelized onions and the P.B.J with prosciutto, brie and fig jam and, if available, a cup of hearty tomato soup. It’s core-comforting. The owners are avid supporters of local purveyors whenever possible, including the sourcing for gluten-free bread for sandwiches. Mingle + Graze also caters parties with sandwiches or elaborate charcuterie boards. And, just down the street, you can check out their wine shop, Spin the Bottle, to pick up some wine or take a wine tasting class. <\/p>\n
Details: 48 S. San Marcos Place, Suite A, Chandler, 480-726-2264, mingleandgraze.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Supreme Shawarma <\/p>\n
I will never stop talking about Supreme Shawarma. Ali Al Zubaidi and his family opened their Iraqi-style shawarma restaurant in August 2021. When I visited the following month, it put an end to my quest to find the plutonic ideal of perfectly-crisp shaving of chicken bathed in potent garlic sauce and swaddled with pickles in toasty, chewy flatbread. I have been back countless times since, despite it being 45 minutes from my home, and it has literally never disappointed me. <\/p>\n
Details: 4929 W. Ray Road, Chandler. 480-940-2384, supremeshawarma.com. <\/p>\n
– Felicia Campbell <\/p>\n
Estero Beach Tacos <\/p>\n
Estero Beach Tacos is a two-time champion of Top Taco, in 2023 and 2024, thanks to owner and chef Jorge Picos’ Baja-style fish and shrimp tacos. The small food trailer has been a hit at various farmers markets in the Valley, including its current home at the Gilbert Farmers Market every Saturday. Even if you don’t live in the area, the Mahi Mahi tacos and overstuffed burritos are worth the drive. <\/p>\n
Details: Every Saturday at Gilbert Farmers Market, 2626 E. Pecos Road, Chandler. @esterobeachtacos on Instagram. <\/p>\n
– Eddie Fontanez <\/p>\n
Best restaurants in Downtown Phoenix<\/p>\n
Que Sazon South American Cuisine & Ceviche Bar <\/p>\n
Owners Fabian and Julie Ocampo were still operating from a food truck when their loaded fries took first place at a French Fry Throw Down in 2019. These days, they’re serving their authentic South American cuisine in an elegant setting – Teeter House, a historic Victorian cottage in Heritage Square across from Pizzeria Bianco. The menu features a diverse array of pan-South American dishes, from a delicious appetizer of sweet plantains topped with cotija cheese to a Peruvian-style ceviche bar and decadent dessert empanadas. <\/p>\n
Details: 622 E. Adams St., Phoenix. 602-919-2246, quesazonrestaurant.com. <\/p>\n
– Ed Masley <\/p>\n
Cibo <\/p>\n
Whether I’m looking for a romantic spot for a date night or am simply craving a warm and hearty meal that is good every single time, Cibo has never let me down. It’s got one of the most picturesque patios in downtown Phoenix, complete with warm string lights and greenery. But dining inside the cozy bungalow is just as nice, with the mouthwatering smell of fresh baked pizza and pasta wafting around every corner. I don’t believe there is a wrong answer on the menu, but my personal favorite is the Napoli pizza topped with fresh garlic, oregano, capers and anchovies on a fluffy gluten-free crust. Save room for dessert, the Nutella crepes are what dreams are made of. <\/p>\n
Details: 603 N. Fifth Ave., Phoenix. 602-441-2697,\u202fcibophoenix.com. <\/p>\n
\u2013 Eddie Fontanez <\/p>\n
Lom Wong<\/p>\n
Lom Wong is a James Beard Award winning restaurant I always recommend to out-of-towners who like Thai food. If my table isn’t ready when I get there, I never mind. It’s an excuse to grab a drink at their neighboring bar Mr. Baan’s Bar and Mookata. I start my feast the same way no matter what – with yam mamuang boran, a green mango salad with hand-torn shrimp, crispy shallot, toasted coconut and peanut dressed with coconut cream, lime and fish sauce. I delight in every crispy, crunchy, fresh and funky bite. I also recommend naem khao tawt, a dish made with crispy rice (which speaks to the tahdig-loving Persian in me), cured pork sausage, ginger, shallot, peanut, cilantro and lime. As for the rest, ask for guidance. The servers know the menu front to back.<\/p>\n
Details: 218 E. Portland St., Phoenix. 602-675-0522, lomwongaz.com.<\/p>\n
– Bahar Anooshahr<\/p>\n
Bacanora<\/p>\n
Anytime an out-of-towner asks me, “What’s the one place should I go,” without telling me what they are in the mood for, I say Bacanora, an intimate restaurant in downtown Phoenix that serves mesquite-grilled Sonoran cuisine. I’ve sat at the counter with a friend, looking out onto Grand Avenue and enjoyed a cocktail with a few shared plates, like the elote with spicy limon crema, chiltepin peppers and a shower of cotija cheese, which gives a balance of sweet, spice, acid and savory that’s chef’s kiss. And I’ve filled a table with dishes to share with a group. Fair warning, reservations are hard to come by, so plan ahead or be prepared to wait for a walk-in seat. I’m a fan of what James Beard Award-winning chef Rene Andrade cooks up and there is always something new to try.<\/p>\n
Details: 1301 NW Grand Ave., Unit 1, Phoenix. 602-612-4018, bacanoraphx.com.<\/p>\n
– Bahar Anooshahr<\/p>\n
Asadero Norte de Sonora <\/p>\n
Grab a tile-topped seat at this Calle 16 classic and order a grilled chicken plate – quarter grilled bird, tortillas, beans and salsas for less than $6. Swap the quarter chicken for a smoking parillada piled high with carne asada, barbacoa, cabeza and pollo asado, and you’ve got a shareable feast for less than $25. It’s the best possible combination of homey, affordable and utterly delicious. <\/p>\n
Details: 122 N. 16th St., Phoenix, 602-253-4010 asaderonortesonora.weebly.com\/menu.html. <\/p>\n
-Felicia Campbell <\/p>\n
Pizzeria Bianco <\/p>\n
What started as a business in the back corner of a local grocery store grew into an empire of artisanal pizzas that put Phoenix on the map as a top pizza city and made Chris Bianco a James Beard Award-winning pizzaiolo. Those who truly appreciate pizza as an art form can best experience Bianco’s work at his namesake pizzeria, whether their tastes lean toward the hearty salami and olive toppings of the Sonny Boy or the simple yet outstanding tomato, mozzarella and basil combination of the margherita. <\/p>\n
Details: 623 E. Adams St., Phoenix. 602-258-8300, pizzeriabianco.com. <\/p>\n
– Michael Salerno <\/p>\n
Saint Pasta <\/p>\n
Owner Racan Alhoch has a no-nonsense attitude when it comes to food and customer service. As he puts it: “We’re not for everybody.” They don’t do modifications: “Eat it how we make it.” And the menu also includes a few “House Rules”, including adding 30% gratuity to the checks of people who are rude to the staff. <\/p>\n
Don’t let the reputation or website scare you off. The pasta sauces are slow-cooked for more than four hours each day, the pasta is made fresh by a local business and chicken is hand-pounded and hand-breaded daily for the ultra crispy cutlet. I recommend the Saint Caesar salad, which comes as a hefty portion, and spaghetti pomodoro with ricotta on top, which will leave you speechless. <\/p>\n
Details: 200 W. Portland St., #101, Phoenix. saintpasta.com.<\/p>\n
– Dina Kaur <\/p>\n
Via Della Slice Shop <\/p>\n
Finding an outstanding New York-style slice was an eternal struggle since I left my native New York in 2002. But my colleagues at The Republic steered me toward a place that’s so good that I don’t have to fly out East to satisfy the craving anymore. Via Della Slice Shop’s pizzas, available as slices or 20-inch pies, have the oven crisp, thin crust with thick sauce that makes a good New York pizza. Don’t miss the spicy sausage pizza topped with Schreiner’s sausage, Calabrian chilis, ricotta and hot honey, or the Phoenix pizza with spicy sopresatta, red peppers and hot honey, or the deep dish Grandma pies, available by the slice with pepperoni or customizable for full pies. <\/p>\n
Details: 222 N. Fifth Ave., Phoenix. 602-341-6327, viadellapizza.com. <\/p>\n
– Michael Salerno <\/p>\n
Ziggy’s Magic Pizza <\/p>\n
Ziggy’s may seem unassuming when you first approach the counter, but hidden behind a fake freezer door is Stardust Pinbar, a speakeasy filled with pinball machines, a lit-up dance floor and decor that transports you back to the 70s and 80s. <\/p>\n
The food itself is reminiscent of New York-style pizza and the garlic knots are a crowd favorite. They offer different Ziggy Pies, including the Pretty Fly For A White Pie, which has olive oil, garlic, seasoned ricotta cheese, mozzarella, roma tomato and spinach. Don’t miss out on the Bidi Bom with tomato sauce, mozzarella, pepperoni cups, ricotta cheese, crushed red peppers and hot honey. <\/p>\n
Details: 401 W. Van Buren St. Suite B, Phoenix. 602-354-3004, ziggysmagicpizza.com. <\/p>\n
– Dina Kaur <\/p>\n
First & Last <\/p>\n
First & Last is a trendy modern restaurant at the corner of Roosevelt and 3rd avenues, that serves a menu driven by locally sourced ingredients. At first a dinner-only spot, First & Last introduced a lunch menu in 2024, serving massive gourmet sandwiches on house-made focaccia bread with names inspired by characters and gags in the iconic 90s sitcom “Seinfeld.” Since then, it’s become one of the buzziest lunch spots in the city. And rightfully so, because the Little Jerry – a fried chicken sandwich covered in vodka sauce and topped with a fresh basil pesto – is one of the best sandwiches in town. <\/p>\n
Details: 1001 N. Third Ave., Suite 1, Phoenix. 602-975-8297, firstandlastphx.com. <\/p>\n
– Michael Salerno <\/p>\n
A Flour Shop <\/p>\n
If you are in downtown Phoenix, stop by A Flour Shop to try a sweet treat courtesy of Jonalyn Valdez, one of The Republic’s 2025 Chefs to Watch. Show up early enough and you’ll have plenty to choose from in the reversed L-shaped counter filled with sweet and savory viennoiserie, cookies, Danishes, chocolate desserts and cakes. Valdez adds a touch of her Filipino heritage in her specials, which she announces on Instagram. For example, Valdez made a sweet corn dulce de leche kouign amann inspired by Maja blanca in August and an ube halaya croissant in October. <\/p>\n
Bring friends for a tea party or take a cake decorating class and leave with baked goods and a bouquet of flowers. <\/p>\n
Details: 803 N. Seventh St., Suite 102, Phoenix. 602-274-2253, aflourshop.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Mrs. White’s Golden Rule Caf\u00e9 <\/p>\n
Mrs. White’s has been serving home-cooked soul food since 1964. Located in Eastlake Park, Phoenix’s first historically Black community, the restaurant has functioned as a home away from home for its regulars and for celebrities like Aretha Franklin, Charles Barkley and Jesse Jackson. Four generations of the White family have helped run the restaurant, which got a facelift this year after appearing on a Gordon Ramsey show. Customers can now enjoy Mrs. White’s original recipes for catfish, buttery soft cabbage and cornbread in the renovated, mid-century modern environment. <\/p>\n
Details: 808 E. Jefferson St., Phoenix. 602-262-9256, Mrswhitescafe.com. <\/p>\n
-Reia Li <\/p>\n
Welcome Diner <\/p>\n
Welcome Diner is a literal hidden gem. Tucked away in the middle of a residential neighborhood just outside of downtown Phoenix, it’s the type of place that makes you double check your GPS and think “wait, did I just pass it?” This cozy diner serves breakfast, lunch and dinner and they specialize in biscuits. Fluffy, buttery and so good, there must be a fan club for them. If not, I might just start one. You can order them as various sandwiches, drenched in gravy or just on their own. And don’t skip your greens: their Caesar salad might be the one of the best I’ve ever had. I never thought a garbanzo bean crouton crumble could heal me, but here we are. To top it all off, at the end of your meal, they bring your check with a postcard. As someone who loves collecting postcards, it is the ultimate cherry on top. <\/p>\n
Details: 929 E. Pierce St., Phoenix. 602-495-1111. welcomediner.net. <\/p>\n
– Tiffany Acosta <\/p>\n
Bad Jimmy’s <\/p>\n
If you’re looking for a classic, no-frills smashburger made with top notch ingredients, then you should check out Bad Jimmy’s. My go-to is the classic double which has two premium Arizona beef patties smothered in melty American cheese, plus ketchup, mustard, onion and pickles on a soft potato bun. <\/p>\n
Plus, there’s a full bar practically begging you to get a beer or your favorite cocktail to pair with your burger and waffle fries – which are perfectly crispy on the outside but still soft on the inside. <\/p>\n
Details: 108 E. Pierce St., Phoenix. More locations at badjimmys.com. <\/p>\n
– Meredith G. White <\/p>\n
Huarachis <\/p>\n
It’s hard not to feel joy after walking into Huarachis, with its upbeat music and airy feel. And the food just adds to it. James Beard Award winning chef Rene Andrade and his right-hand-man, sous chef Anthony Padilla have created a menu of tacos, tortas, vampiros and larger plates that keep me going back. My go-to items are the papas al disco and tripe tacos on weekends and evenings, plus every time I go, I try something new. On weekdays, I bring a big appetite and a friend to split a carnitas tortas mamalonas, a massive sandwich made on bread by James Beard Award-winning baker, Don Guerra of Barrio Bread, piled high with charred carnitas, ham, crispy-edged cheese and creamy avocados, served with a side of papas al disco. So big. So good.<\/p>\n
Details: 814 N. Central Ave., Phoenix. 602-773-1413, huarachis.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Latha <\/p>\n
Latha, which mean flavor in Swahili, is a pan-African restaurant that woos diners with hospitality, cocktails and food. The host stand is emblazoned with “welcome” in different African languages. As you wait for your table, peruse the market inside or have a drink at the bar, where you can choose from the black-owned spirits, some from Africa. Manager Will Brazil and co-owner Evelia Davis will guide you through the food and beverage menus, which chef and co-owner Digby Stridiron has created with an eye to history and story. The wings are a must. Stridiron coats them with three different sauces. Go for the tamarind barbacoa. It’s a savory, tangy, crunchy affair with a perfect, medium level of spice. The other dish I always order is moqueca – creamy coconut rice grits topped with Haitian pickled red onions, capers, olives and chimichurri. It’s plated with broccolini on one side and shrimp, salmon or grouper on the other. Complex and layered, it always hits. <\/p>\n
Details: 628 E. Adams St., Phoenix. 480-640-6183, lathaphx.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Best restaurants in Mesa<\/p>\n
Tacos Chiwas <\/p>\n
Tacos Chiwas, Armando Hern\u00e1ndez and Nadia Holgu\u00edn’s debut restaurant, is basically taco heaven. If you’re ever in the mood to try all the imaginable taco variants, this is your ideal destination. From barbacoa, carne asada, lengua and al pastor tacos, to gorditas filled with picadillo and carne deshebrada, plus vegetarian options, Tacos Chiwas offers an incredible array of options and flavors, served with their very own Chihuahuan twist.<\/p>\n
Details: 127 W. Main St., Mesa. 480-590-7163. More locations at tacoschiwas.com. <\/p>\n
– Paula Soria <\/p>\n
Myke’s Pizza <\/p>\n
To find the best wood fired pizza in the East Valley, you’ll have to take a trip to the Cider Corps taproom in downtown Mesa. On my first visit, I marveled at the hanging Army helmets repurposed as lamps at the bar, listened to the tune of Chick Corea’s jazzy piano and sent my taste buds into overjoyed overdrive with one bite of the melt in your mouth blend of mozzarella, provolone and gouda cheeses and the savory-sweet sensation of the crushed tomato sauce on my pie. Whether you’re daring enough to try such adventurous creations as the butternut squash or chorizo and olive pizzas, or you stick with a traditional pepperoni pizza, the high-quality and flavorful ingredients will ensure it’s an experience you want to repeat as often as possible. <\/p>\n
Details: 31 S. Robson, Suite 103, Mesa. 480-687-8526, mykespizza.com. <\/p>\n
– Michael Salerno <\/p>\n
Mekong Palace <\/p>\n
Mekong Palace was one of the original restaurants that opened with Mekong Plaza in 2008. Since then, the plaza has gone from nearly empty to a bustling hub for Asian food, and the dim sum restaurant has played no small part in that. The large, open space is filled with intergenerational families chatting over steaming cups of jasmine tea. Aunties with impeccably neat hairstyles zip between tables touting an array of dim sum on their carts. On a recent visit, one proudly pointed out the shrimp shu mai and the tofu roll stuffed with mushrooms and bamboo that she’d hand-rolled herself. It’s the kind of place you can sit and talk with a friend for hours, savoring bite after bite of creamy egg tarts. <\/p>\n
Details: 66 S. Dobson Road, Suite 120, Mesa. 480-962-0493, mekongpalace.com. <\/p>\n
– Reia Li <\/p>\n
Jin BBQ <\/p>\n
If you’re searching for good Korean BBQ, then Jin BBQ is the place for you. Not only do you get plenty of meat options to choose from (everything from bulgogi to marinated short ribs and sliced brisket) but your meal comes with unlimited banchan (small side dishes) like corn with cheese, steamed eggs, kimchi, macaroni salad and more. The staff are super friendly and frequently replace the grill with a clean one. There’s plenty of other things to order off the menu, too, like a seafood pancake the size of your head, kimchi stew or fried rice. <\/p>\n
Details: 111 S. Dobson Road, Mesa. 480-687-2124, jinbbq.com. <\/p>\n
– Meredith G. White <\/p>\n
Shaanxi Garden<\/p>\n
We should all be grateful that the Valley has a restaurant like Shaanxi Garden. It specializes in the cuisine of northwestern China, which is known for its noodles and the use of lamb and cumin, thanks to its historic position on the Silk Road. Shaanxi Garden’s handmade thick, chewy noodles are the stuff of dreams. I drool over their cumin biang biang noodles with lamb. They’re also one of the few places in the Valley where you can find malatang, a spicy, creamy Sichuan soup. Our Chinese food scene is all the richer for a gem like Shaanxi Garden. <\/p>\n
Details: 67 N. Dobson Road, #109, Mesa. 480-733-8888. @shaanxigarden on Instagram. <\/p>\n
– Reia Li <\/p>\n
Salvadore\u00f1o Restaurant <\/p>\n
I might have found the perfect, most balanced dish I’ve ever eaten in my life: Salvadore\u00f1o’s revuelta pupusa, a succulent mix of pork, cheese and beans, topped with their crunchy, tangy slaw and a dash of bright, gentle salsa. It’s no wonder that Salvadore\u00f1o landed on The Republic’s guide to the best pupusas in the Valley. Their extensive menu includes 16 pupusa options and offers something for everybody. My vegan friends particularly love the loroco, or vine flower, pupusa. The family-owned restaurant has over two decades of history in the Valley. A true local gem. <\/p>\n
Details: 330 S Gilbert Rd #20, Mesa. 480-964-5577, salvadorenorestaurant.com. There are additional locations in Phoenix, Mesa and El Mirage. <\/p>\n
– Reia Li <\/p>\n
Hapa Food Co. <\/p>\n
Hapa Food Co. feels like stepping out of the desert and into island time. The spot itself is small and unassuming, but the flavors are anything but. It’s the type of Hawaiian food I yearn for, like the kalbi ribs – tender, smoky, flavorful and perfectly paired with spicy kimchi and creamy macaroni salad. You can get a plate lunch with any of the classics: garlic chicken, kalua pig, garlic shrimp and even poke. And because no meal is complete without something sweet, make sure to get an order of the malasadas. The pillowy donuts are filled with either ube or custard and dusted with sugar. <\/p>\n
Details: 5235 E. Southern Ave., #107, Mesa. 480-654-8581. hapafoodco.com. <\/p>\n
– Tiffany Acosta <\/p>\n
Drunken Tiger <\/p>\n
Kelvin Park’s Korean pub is a must-visit restaurant in Mesa – even Netflix superstars agree. (Some of the stars of “K-pop Demon Hunters,” Danny Chung, who plays the singing and speaking voice of Baby Saja, and Andrew Choi, who provided the singing voice of Jinu, were spotted there in 2025.) But don’t expect the traditional Korean BBQ experience and banchan. Drunken Tiger replicates South Korea’s bar culture: heavy on the alcohol, with several shareable dishes to snack on as you drink, like fried chicken, tteokbokki, fried mandu and fish cake soup. <\/p>\n
Details: 1954 S. Dobson Road, Unit 5, Mesa. 480-755-7555, drunkentigeraz.com. <\/p>\n
– Eddie Fontanez <\/p>\n
Best restaurants in Midtown Phoenix<\/p>\n
Phoenix Coqui <\/p>\n
Walking into Phoenix Coqui feels like going back to my abuela’s house in Puerto Rico. The walls are bright, coqui-colored yellow and the music is even brighter. Behind the counter, Alexis Carbajal welcomes you with the warm hospitality that can only be found on the island. Behind him, in the kitchen, his partner Juan Ayala cooks up my favorite comfort dish: mofongo and arroz con gandules (or rice with pigeon peas) topped with juicy pernil. I have yet to experience a day so bad that it couldn’t be brightened by a plate of it at what has become my favorite restaurant. <\/p>\n
Details: 4041 N. 15th Ave., Phoenix. 602-768-7895, phoenixcoqui.com. <\/p>\n
– Eddie Fontanez <\/p>\n
Fry Bread House <\/p>\n
Cecelia Miller’s James Beard Award-winning restaurant has been serving O’Odham-style frybread tacos for more than three decades. Nothing is more authentically Arizona than a Native taco topped with refried beans, cheese and lettuce. There are also other Southwestern staples like hominy stew, posole and burros. <\/p>\n
Details:\u202f4545 N. Seventh Ave., Phoenix. 602-351-2345,\u202ffrybreadhouseaz.com.\u202f\u202f <\/p>\n
– Eddie Fontanez <\/p>\n
Kid Sister <\/p>\n
I can’t recommend a specific food or wine at this little gem of a wine bar because the menus change. I’m recommending it because at Kid Sister you’ll feel cared for. And I hope it stays this way. The owners (two sisters and their best friend) recruited two more friends as chef and sommelier. The environment they have cultivated feels like having an extraordinary bite and an exciting new glass of wine at a friend’s house. It’s a place where wine comes first. Food follows suit. Inspired by the casual new generation of European wine bars, it’s a place where time slows down and there’s always something to be surprised by. <\/p>\n
Details: 4810 N. Seventh St., Phoenix. kidsisterphx.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Thai Recipe Bistro <\/p>\n
Kao Soi is a Southeast Asian classic. Slinky, slender egg noodles are packed into a sweet-spicy coconut milk broth and served with bunches of cilantro, wedges of lime and a scattering of spring onion. At Thai Recipe Bistro, the dish is crowned with a mountain of fried noodles that add incredible crunch. They slowly soften in the broth, but I’ve eaten leftovers the next day that still retain a little crispness. Order it medium and it will come pleasantly hot. It’s a never-fail comfort food for chilly evenings and tough days. <\/p>\n
Details: 2234 N. Seventh St., #105, Phoenix. 602-262-5454, thairecipebistro.com. <\/p>\n
– Felicia Campbell <\/p>\n
Bagelfeld’s<\/p>\n
Make sure to get up bright and early if you have plans to try this spot. Tucked away in an unassuming building, Bagelfeld’s opens at 6 a.m. and operates until they sell out. Which can be as early as 9 a.m. on some days. The bagels are definitely worth the hype; they are fluffy on the inside and crisp on the outside. You can see the bagels being prepped as soon as you walk in; they are served fresh and you won’t want to miss out on trying one of their unique spreads. My go-to is the jalape\u00f1o cheddar bagel with the pepper and garlic cream cheese. They also have the option to add salmon to your bagel for extra or you can try two different spreads. My secret tip is that you can also snag a Bagelfeld’s bagel at Bang Bang Coffee from Thursday to Sunday.<\/p>\n
Details: 2940 E. Thomas Road, Phoenix. 602-772-6229, bagelfeld.com.<\/p>\n
– Dina Kaur<\/p>\n
Restaurant Progress <\/p>\n
Whether you sit inside with the white tablecloth tables or on the patio, Restaurant Progress oozes charm and is a perfect date spot. With excellent food and service, owner and chef TJ Culp keeps a tight menu. If you are into East Coast oysters, which have a little chew to them, order the Massachusetts oysters whenever they are on the menu. Culp adds a Thai mignonette, fried shallots and trout roe. Eat one with the fried shallots for a little crisp and one without it for more of the ocean taste. Another must-order dish is pollo croquettas, which feature a crispy exterior, creamy interior, a nice herbaceous aioli and greens that pop with fennel vinaigrette. Culp manages to make fried food taste light. Pure magic.<\/p>\n
Details: 702 W. Montecito Ave., Phoenix. 602-441-0553, progressphx.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Frank’s New York Style Deli <\/p>\n
Finding where the locals go for lunch isn’t as easy as navigating downtown corridors or major shopping centers, but uncovering these hidden gems is worthwhile when the food is as good as Frank’s New York Style Deli. A north Phoenix staple since 1982, I had to check Frank’s out after Yelp reviewers named it the best restaurant for sandwiches in Arizona. It definitely belongs on that list for the Tony alone. The Italian cold cut sandwich is piled high with salami, pepperoni and capicola and filled with lettuce, red onions, Italian herbs and olive oil. And it’s huge. What’s not to love?<\/p>\n
Details: 2301 W. Orange Drive, Phoenix. 602-242-8288, instagram.com\/frankssubsaz <\/p>\n
– Michael Salerno <\/p>\n
Vayal’s Indian Kitchen <\/p>\n
Since the publication of this story, the owners of Vayal have left to open a new restaurant in North Scottsdale called Vilvas that focuses on fine dining. <\/p>\n
This husband-and-wife owned restaurant features a pan-Indian menu that ranges from Punjabi curries and Goan vindaloos to Mumbai’s Pav Bahji to Southern Indian dosas. For dishes that are pure hygge, go for Mysore masala dosa, a colossal, semi-crisp crepe, made with fermented rice and lentils and rolled around potato masala. Dahl makhni from the northern Indian section is another bowl of comfort. From the southern Indian section, order chicken milagu curry, redolent with cumin, coriander, turmeric, garam masala and black pepper in a creamy curry with a sweet whisper of coconut milk. <\/p>\n
Details: 507 W. Thomas Road, Phoenix. 480-401-2206, vayalskitchen.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Marisco Boys <\/p>\n
We’ve all been to a typical mariscos spot with the nautical d\u00e9cor, the familiar playlist and the same handful of seafood dishes done a dozen ways. Then there’s Marisco Boys, which is the kind of place that makes you realize Mexican seafood can be elevated without losing its soul. The menu keeps all the beloved classics such as tostadas, ceviche, seafood tacos and prepared shellfish. But truly, I’m all about the chicharr\u00f3n de pulpo. It’s crispy, tender and dangerously addictive. It’s the kind of dish that makes you wonder if you should skip the entrees and order another round. <\/p>\n
Details: 2026 N. Seventh St., Phoenix. mariscoboys.com. <\/p>\n
– Tiffany Acosta <\/p>\n
TexAZ Grill <\/p>\n
I used to work with a couple of guys from Texas – like, really from Texas. They were particular about two things especially, the Dallas Cowboys and chicken-fried steak. And in their estimation, TexAZ Grill had the best, and really the only authentic, chicken-fried steak in town. With a cozy interior (Texas road signs and whatnot), lots of Lone Star and the requisite Frito pie (look it up), the place still specializes in chicken-fried steak. A half-serving is so big it spills over the side of your plate. If you’re going to go, go big. <\/p>\n
Details: 6003 N. 16th St. Phoenix. 602-248-7827, texazgrill.com. <\/p>\n
-Bill Goodykoontz <\/p>\n
Casa Corazon <\/p>\n
I haven’t eaten in enough Mexican restaurants in the Valley to offer an opinion on which is the best. I can only say that Casa Corazon is my absolute favorite. Located in a renovated home on 16th Street, it looks cool, for one thing. Very homey (appropriately). And so delicious. Tacos Corazon – a grilled taco dipped in red chile sauce, stuffed with breaded beef and melted cheese, is the signature taco for a reason. But really, you want to go with something like chiles en nogada, a stuffed poblano pepper with pork or shrimp, topped with almond blonde sauce. Whatever you get, don’t miss the salsa bar. Or the margaritas at happy hour. <\/p>\n
Details: 2637 N. 16th St., Phoenix. 602-334-1917. casacorazonrestaurant.com. <\/p>\n
-Bill Goodykoontz <\/p>\n
Ollie Vaughn’s <\/p>\n
My fianc\u00e9 and I can be seen dining here nearly every Saturday. And while we’ve tried plenty of things on the menu (I personally love the bacon, egg and cheese on milk bread, while my partner raves about the Cuban sandwich), we consistently return for the pork chile verde which is a fire roasted pork with hatch chiles served in a cast iron skillet, topped with a fried egg and served with flour tortillas. <\/p>\n
They also rotate out their pastry offerings often experimenting with unique flavor combinations, and they always have unique coffee options that rotate every week – I’ve yet to have a coffee or pastry I didn’t like. <\/p>\n
Details: 1526 E. McDowell Road, Phoenix. 602-254-1392, ollievaughns.com. <\/p>\n
– Meredith G. White <\/p>\n
Hana Japanese Eatery <\/p>\n
With its chill vibe and excellent food, Hana is a restaurant where I go to hang out with friends, point out the chef behind the counter and tell them how she had to work hard to get to this position. Why? Because traditionally women are not allowed to be sushi chefs due to the heat of their hands. But taste the food and Lori Hashimoto will immediately dispel any truth in this lore. If you want variety, order the bento box and revel in the quality of the sashimi. I recommend Gyu Don Nabe. It’s a bowl of savory sweet sukiyaki beef with tofu, mushrooms, spinach and Napa cabbage in soy sake broth, served with a side of rice. There’s an option to add noodles, but I like it with rice, because adding the noodles will mean less broth left for me. Service at Hana is also on point, because Hashimoto expects it. <\/p>\n
Details: 5524 N. Seventh Ave., Phoenix. 602-973-1238, hanajapaneseeatery.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Original Hamburger Works <\/p>\n
It’s fitting that The Arizona Republic’s 2024 best-burger competition came down to this restaurant and the Chuckbox (though the Chuckbox won). The vibes are similar: Order from a big board of a menu, grab a beer, load up on condiments and wait for your burger, which will be perfectly cooked and delicious. The french fries and onion rings are also outstanding, but don’t sleep on the chicken sandwich (I go with the spicy). Like the Chuckbox, it’s the same now as it was decades ago. There’s something to be said for consistency, especially when it’s consistently good. <\/p>\n
Details: 2801 N. 15th Ave., Phoenix. 602-263-8693, greatburgeraz.com. <\/p>\n
-Bill Goodykoontz <\/p>\n
Best restaurants in North Phoenix<\/p>\n
The Tamale Store <\/p>\n
It may seem obvious, but when I want a tamale, I go to The Tamale Store. The menu is straightforward: one or two tamales with sides, ranging from rice to beans to elote. \u202fYou truly can’t go wrong no matter what kind of tamale you order – chicken mole, pork red chile, chicken green chile and tex mex are all to die for. I like to eat in the large cafeteria-style dining room and watch a game on the TVs. But they also offer takeout and nationwide shipping, so you can satisfy your craving no matter where you are. <\/p>\n
Details: 15842 N. Cave Creek Road, Phoenix. 602-435-2604,\u202fthetamalestore.com.\u202f <\/p>\n
– Eddie Fontanez <\/p>\n
Lula\u00e1 Oaxacan Street Food <\/p>\n
If you love traditional Oaxacan street food, Lula\u00e1 is the place for you. This restaurant, located in north Phoenix, offers tacos and tortas filled with tasajo (dried, salted beef), cecina (also dried, salted beef, but less salty), chorizo, and quesillo (Oaxacan cheese). My favorite is the Tlayuda Doblada – traditional Oaxacan-style handmade tortilla that’s smeared with pork lard and black bean paste, topped with lettuce, cabbage, tomato slices, queso fresco and quesillo (oaxacan cheese) – a true delight. <\/p>\n
Details: 13803 N. 19th Avenue, Phoenix. 602-601-8626. <\/p>\n
– Nadia Cant\u00fa <\/p>\n
Taiwan Mama <\/p>\n
Kate Yu, the owner of this cozy Taiwanese restaurant, chose the name because as a mother herself, she wanted her food to taste like what she grew up eating. The wife of an engineer at the Taiwan Semiconductor Manufacturing Company plant, Yu was one of the first new arrivals to north Phoenix’s Asian food scene. Her braised beef noodles and stir-fried pork belly draw in TSMC workers on their lunch breaks, hungry for flavors that remind them of home. <\/p>\n
Details: 822 E. Union Hills Drive, Suite D16, Phoenix. 623-204-0919, ustaiwanmama.com. <\/p>\n
– Reia Li <\/p>\n
Taiwan Bistro 168 <\/p>\n
Taiwan Bistro 168 is doing something almost no other restaurant in the Valley is – focusing exclusively on a Mandarin-speaking customer base by offering a banquet-style format. Taiwanese expats flock to the restaurant to meet each other, sing karaoke and enjoy the food, which ranges from homestyle Taiwanese favorites, like an oyster omelet, to complex specials, like a whole steamed sea bass. Taiwan Bistro is part of the early wave of new arrivals revolutionizing north Phoenix’s Asian food scene. <\/p>\n
Details: 2855 W. Cactus Road, Phoenix. 480-952-0921, order.mealkeyway.com. <\/p>\n
– Reia Li <\/p>\n
Maya’s Kitchen <\/p>\n
This strip mall restaurant may seem unassuming from the outside, but the food that comes out of Maya’s Kitchen is homey South Asian fare at its finest. And for a good price with hearty portions. <\/p>\n
You can’t go wrong with classics like the butter chicken, which is so tender it nearly melts in your mouth or the chicken biryani, a traditional rice dish bursting with flavor thanks to the abundance of herbs. The garlic naan? Borderline addictive. <\/p>\n
Details: 2948 E. Bell Road, 102, Phoenix. 602-867-4904, mayaskitchenaz.com. <\/p>\n
– Meredith G. White <\/p>\n
Best restaurants in Scottsdale<\/p>\n
DeFalco’s Italian Deli & Grocery <\/p>\n
Fulfilling a craving for just about any type of Italian specialty or sandwich leads me to DeFalco’s. The family-owned Scottsdale institution, with a menu based on family recipes passed down for a century, continues to be packed with diners old and young for everything from pizza and pasta to cheesesteaks and homemade sausage sandwiches. Consider getting a sweet treat from the dessert case, like their New York style cheesecake. You can’t go wrong with anything on the menu. <\/p>\n
Details: 2334 N. Scottsdale Road, Scottsdale. 480-990-8660, defalcosdeli.com. <\/p>\n
– Michael Salerno <\/p>\n
FnB<\/p>\n
FnB is an essential restaurant for multiple reasons. In a state where cattle is one of five major economic drivers, James Beard Award-winning chef and co-owner Charleen Badman champions vegetables in her restaurant, and has been since long before it was common or cool to do so. The inventive, vegetable-forward menu earned her a James Beard award for Best Chef Southwest in 2019. She still procures local products whenever possible, including Arizona wine, such as Los Milics, her business partner Pavle Milic’s winery. Her contributions go beyond the walls of her restaurant. Badman launched The Blue Watermelon Project in 2017, recruiting Valley chefs to improve school lunches and teach children farm-to-table cooking. She’s a true icon of Arizona dining and so’s her restaurant.<\/p>\n
Details: FnB, 7125 E. Fifth Ave., Scottsdale. 480-284-4777, fnbrestaurant.com.<\/p>\n
\u2013 Bahar Anooshahr<\/p>\n
Andreoli Italian Grocer <\/p>\n
When you walk into Andreoli’s it feels like you’re entering someone’s home, not a restaurant. The cozy space has family photos papering the walls, rustic tables and chairs and a cute patio perfect for dining under the stars. But the real star is the food. The menu is filled with Italian classics like cured meats and cheeses; massive sandwiches served on focaccia and pasta options ranging from delicate potato gnocchi to hearty rigatoni. Plus, the dessert case is always filled with delectable fresh cannoli, cakes and pastries. <\/p>\n
Details: 8880 E. Via Linda, Scottsdale. 480-614-1980, andreoli-grocer.com. <\/p>\n
– Meredith G. White <\/p>\n
Paradise Valley Burger Co. <\/p>\n
Metro Phoenix has no shortage of inventive takes on the classic hamburger, and Paradise Valley Burger Co. serves an abundance of them. There’s the sweet-savory combination of the Burger Brulee, topped with fried egg, bacon, Havarti cheese, thousand island dressing and burnt sugar. The Booze Burger, with beer battered patties smothered in a green chili, bacon and vodka cream sauce got the attention of Guy Fieri when he visited the restaurant for “Diners, Drive-Ins and Dives.” And a new menu item called the Fritter, made with a corn muffin fritter, guacamole, green chile, cumin ranch and blueberry habanero compote, impressed Fieri on a return visit. It’s a great place to get adventurous. <\/p>\n
Details: 15689 Hayden Road, Scottsdale and 815 E. Baseline Road, Tempe. 602-535-4930, pvburgercompany.com. <\/p>\n
– Michael Salerno <\/p>\n
Indibar<\/p>\n
Indibar is fun and a little loud and totally unexpected. Think fine dining but not pretentious. The chefs took Indian sauces and curries and paired them with elevated proteins and presentations with much success. I’m not going to recommend specific dishes because the chefs here execute everything well, just follow your bliss and have fun. If you order lunch for delivery, it will come in metal tiffins. Utterly charming. A recently added 10-course tasting menu offers its own unique journey and beverage pairing. Not your usual night out.<\/p>\n
Details: 6208 N. Scottsdale Road, Scottsdale. 480-219-9774, theindibar.com.<\/p>\n
– Bahar Anooshahr<\/p>\n
The Persian Room<\/p>\n
This is my go-to when people ask for Persian food recommendation. I know most people think of chelo kabob (kabob with rice), but don’t skip the tahdig (served after 4 p.m.). That’s the crunchy rice at the bottom of the pot. Persian Room serves it with a choice of stew. I ask for a little of each. Gheimeh is a tomato-based stew with yellow split peas, beef and rehydrated dried limes. Ghormeh sabzee is a stew of herbs, served with meat, red beans and rehydrated dried limes that add pops of tart to the dish. This order kills three birds with one stone. If you haven’t tried it yet, add zereshk polo to your list, the fluffly rice mixed with slightly sweetened barberries (smaller than cranberries but tart) and saffron is a perfect balance of sweet and savory. It’s usually served with chicken when cooked at home, but at The Persian Room, I like to add a skewer of chicken kabob. Iranians eat their meal with fresh herbs, so I usually order a side of basil and eat a leaf with a spoonful of whatever I’m eating for a fresh pop. Though it’s on the menu, hummus is not Iranian. Skip it. <\/p>\n
Details: 17040 N. Scottsdale Road, Scottsdale. 480-614-1414, persianroom.com. <\/p>\n
– Bahar Anooshahr<\/p>\n
Il Bosco Pizza <\/p>\n
Il Bosco Pizza was named the best pizza in Phoenix by The Republic’s readers in a 2025 pizza poll, and I can’t think of a more deserving choice. Shortly after the pizza poll, I took my partner on a date to Il Bosco’s downtown Phoenix location and we completely devoured a wood-fired mushroom pizza and caprese salad. Even the gluten-free crust, made from a combination of tapioca and rice flour, is the perfect blend of soft, doughy edges and a crusty bottom. <\/p>\n
Details: 7120 E. Becker Lane, Scottsdale. 480-335-8680. More locations at ilboscopizza.com. <\/p>\n
– Eddie Fontanez <\/p>\n
The Stand <\/p>\n
The Stand is a tiny, roadside food tent in the Salt River Pima Community near Scottsdale. It may not look like much from outside, but The Stand has been serving some of the best fry bread tacos in metro Phoenix for over 20 years. Just follow the smell of fresh-baked bread and warm chili to owner Mick Washington’s front yard, where familiar neighbors and curious visitors alike line up fry bread topped with red chili, green chili or beans and cheese, even in the heat of the Arizona summer. <\/p>\n
Details: 3996 N. Alma School Road, near Scottsdale. 480-519-1108,\u202fThe Stand\u202fon Facebook. <\/p>\n
\u2013 Eddie Fontanez <\/p>\n
JL Patisserie <\/p>\n
If you’ve been following, you know how French-trained Jenna Leruquin exposed an influencer and put her out of business. But long before the drama, she opened her first bakery in Scottsdale in 2019. Since then, she has added two more locations, one on Central Avenue and Camelback Road and a larger one near the airport. Follow her on Instagram and you’ll see she’s still creating new pastries. She’s always experimenting. What made me fall in love with her work first was a pistachio cookie. They are soft, caramelly, nutty and marvelous. Another sleeper hit is her earl grey macaron. The perfect texture with the right crisp and chew and a delicate filling with floral hints and subtle notes of bergamot, it is the kind of macaron that will help you understand what all the fuss is about. <\/p>\n
Details: 7342 E. Shea Blvd, Suite 108, Scottsdale. 480-859-4459. Also at 4700 N. Central Ave., Suite 121, Phoenix. And 2601 S. 24th St., Phoenix. jlpatisserie.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Best restaurants in South Phoenix<\/p>\n
Los Dos Molinos <\/p>\n
I took a page out of chef Christopher Gross’ book and made one of his essentials my own. Los Dos Molinos is a family-owned classic, serving New Mexican food in south Phoenix for 50 years. I’ve heard people complain about the spiciness, but I like it hot. Order the machaca pizza. It’s a crispy tortilla topped with machaca beef, cheese and hot chiles. Or order the enchiladas for comfort with a bite. And definitely try the sopapillas for dessert – puffy and light and just perfect with a drizzle of honey. <\/p>\n
Details: 1044 E. Camelback Road, Phoenix. 602-528-3535. Also at 8646 S. Central Ave., Phoenix. 602-243-9113, losdosmolinosphoenix.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Little Miss BBQ <\/p>\n
When in doubt, follow the staff’s recommendations. Torn between the sliced and chopped brisket at Little Miss BBQ, the team steered me toward the sliced, arguing that it tastes better with that charred bark at the ends. They were on to something; it added a smoky hint to the juicy and tender meat. But it wasn’t just the brisket that I enjoyed. Every meat I tasted is packed with flavor, from the pulled pork to the sausage links to the smoked turkey breast; staff gave out free samples of the latter on my visit. My measure of a great barbecue restaurant is the same as a great taco restaurant: when the protein is so flavorful it doesn’t need sauce (though I’ll still try the sauces). Very few barbecue places outside of Texas made that mark for me, and I can say Little Miss BBQ is one of them. <\/p>\n
Details: 4301 E. University Drive, Phoenix. 602-437-1177, littlemissbbq.com. <\/p>\n
– Michael Salerno <\/p>\n
JL Smokehouse <\/p>\n
My favorite barbecue joints – and they should be joints – are the kind of places that have a screen door. That’s not practical in Arizona for most of the year, so JL’s has a regular door. But in spirit, it’s one of those joints. The pulled pork is melt-in-your-mouth tender, the chicken smoked to perfection with just the right crisp on the skin, the sausage is like some kind of manna from heaven (seriously, it’s outrageous) and the brisket is fantastic. Even the sides are uniquely delicious. Spicy potato salad? Why not? With apologies to certain porcine-themed restaurants, this is the best barbecue in town. <\/p>\n
Details: 2010 E. Broadway Road, Phoenix. 602-620-5132, jlsmokehouse.com. <\/p>\n
-Bill Goodykoontz <\/p>\n
El Fog\u00f3n Taqueria <\/p>\n
The spectrum of El Fog\u00f3n’s menu goes beyond a typical taqueria’s. This place serves enchiladas, sopes, mole and a large variety of savory treats to enjoy as a dessert after your main course, truly encapsulating the diversity of Mexican cuisine, including, but not limited to, the beloved, but sometimes overrepresented taco. <\/p>\n
Details: El Fog\u00f3n Taqueria, 1327 E. Chandler Blvd., #108, Phoenix. 480-228-9496, el-fogon-taqueria.square.site. <\/p>\n
– Paula Soria <\/p>\n
The Stockyards <\/p>\n
There are two kinds of old-time steakhouses. The red-booth deal-making variety (think Durant’s) and the cowboy kind. The Stockyards is definitely the latter. It really was a stockyard until it became a restaurant in 1947, a bit of history we learned from our server. The place exudes beef. We ate in the saloon, which could be a set in a Western. The prime rib is one of the choices the Stockyards is known for, but I went with the prime grade ribeye, sourced from K4 Copper State Reserve in Prescott. Tender and delicious, it was worth the $78 price tag – especially if someone else is buying. <\/p>\n
Details: 5009 E. Washington St., Phoenix. 602-273-7378, stockyardssteakhouse.com. <\/p>\n
– Bill Goodykoontz <\/p>\n
Best restaurants in Tempe<\/p>\n
The Chuckbox <\/p>\n
A half-pound cheeseburger, fries and a drink for less than $20 seems unthinkable in today’s economy. But Arizonans can find this unbeatable bargain if they order the Great Big One at The Chuckbox, an old-school burger joint near the Arizona State University campus in Tempe, which has been open since 1972. Aside from being reasonably priced, the burgers are phenomenal. Mesquite grilled to perfection, they pair well with the unlimited ketchup, pickles, onions and jalape\u00f1os from the condiment bar. The Arizona Republic readers chose well when they crowned The Chuckbox the winner of our best burger poll in 2024. Make sure to bring cash, they don’t take credit cards. <\/p>\n
Details: 202 E. University Drive, Tempe. 480-968-4712, thechuckbox.com. <\/p>\n
– Michael Salerno <\/p>\n
Cafe Lalibela (Closed)<\/p>\n
This family-run establishment was one of Arizona’s first Ethiopian restaurants when it opened in 1996, serving traditional Ethiopian fare made from owner Anibal Abayneh’s mother’s recipes in a welcoming environment that celebrates the culture. If you’re into sharing food with friends, this is a perfect place to do just that while sampling much of what the menu has to offer by ordering a platter and digging in with your injera, the spongy Ethiopian bread that’s used as a utensil. The Lalibela Deluxe, a combination platter whose highlights range from doro wat (spicy chicken stew) to fosolia (a dish made with green beans and carrots) is recommended for parties of two, but it could just as easily serve three or four. <\/p>\n
Details: 849 W. University Dr., Tempe. 480-829-1939, cafelalibela.com. <\/p>\n
– Ed Masley <\/p>\n
La Casa de Juana <\/p>\n
The homey colorful interior of La Casa de Juana is just the cherry on top of this restaurant experience. The menu is filled with a wide range of Mexican foods, but they also give their own little twist to other dishes that are less traditional, like Mexican shrimp pizza and carne asada French fries. <\/p>\n
Details: 1805 E. Elliot Road, Tempe. 480-820-0837, juanasrestaurant.com. <\/p>\n
– Paula Soria <\/p>\n
El Pollo Supremo <\/p>\n
I fell in love with this little joint in Tempe when chefs Armando Hernandez and Nadia Holguin took me there on an episode of Chef’s Night Out for its mesquite-grilled chicken and trip tip beef sirloin. Let me back up. The husband-and-wife-owned restaurant has been in business for the last 40 years. So, they know a thing or two about cooking and they have perfected their small menu. Diners have a choice of mesquite-grilled chicken, tri tip beef sirloin or a combination plate, all of which are served with tortillas, marinated onions, beans and house-made salsa. Make sure to bring cash. El Pollo does not accept credit cards. <\/p>\n
Details: 221 W. University Dr., Tempe. 480-966-3713. <\/p>\n
– Bahar Anooshahr <\/p>\n
Casey Moore’s Oyster House <\/p>\n
Casey Moore’s Oyster House has been an iconic hangout spot near ASU for generations. But you don’t need to be in college to enjoy a late-night order of raw oysters or steamed clams. Even if seafood isn’t your thing, Casey Moore’s also offers a large menu of burgers, sandwiches and hot dogs. There are over a dozen beers on tap and even more whiskey. Local legend suggests the bar is haunted, but that has never stopped me from enjoying a game on the TVs. Still, the patio remains my favorite place to spend hours on a cool autumn night, sharing appetizers and conversation with friends. <\/p>\n
Details: 850 S. Ash Ave., Tempe. 480-968-9935, caseymoores.com. <\/p>\n
– Eddie Fontanez <\/p>\n
Best restaurants in Uptown Phoenix<\/p>\n
CC’s on Central<\/p>\n
It’s hard to make down-home comfort food in a place nestled among glass-and-steel buildings in midtown Phoenix, but CC’s manages, and then some. The fried chicken \u2015 voted the best in Phoenix in The Arizona Republic’s Finest Fried Chicken poll in something of an upset \u2015 is the big-ticket item, perfectly crispy and seasoned. As co-owner Sharon Cunningham says, “We say if you’re not sneezing, it ain’t seasoned.” Don’t miss the tater-tots, delightful little puffs of corn meal, and make sure you order the mac ‘n cheese. It’s a big soft pillow of a meal. The restaurant is a bit hard to find, but definitely worth it.<\/p>\n
Details: 2800 N. Central Ave., Suite A100, Phoenix. 602-253-9220, ccsoncentral.com.<\/p>\n
\u2015 Bill Goodykoontz<\/p>\n
Kabob Grill N’ Go <\/p>\n
Owners Tony and Hasmik Chilingaryan, who are Persian and Armenian, serve kabobs and a perfectly cooked rice – think long grains of fluffy rice with no clumping – with an extra dose of Middle Eastern hospitality. The kabobs are enormous. My favorite is joojeh kabob, a tender, marinated chicken kabob served with grilled vegetables and choice of sauce, either mast-o-khiar (yogurt with chopped cucumber) or Tony’s version of chimichurri, which I learned his customers call Tonychurri since he makes it without parsley. I know, I know. That’s not a Persian sauce, but believe me, it works with the juicy chicken pieces, adding roasted pepper and a little kick to the bite. This is Persian food with a Southwest touch. And it’s perfection.<\/p>\n
Details: 3050 N. 16th St., Phoenix. 602-607-5272, kabobgrillngo.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Chula Seafood <\/p>\n
Perfectly fresh seafood driven in from the family’s own fishing boats in San Diego or from nearby Puerto Penasco? Yes, please. Grilling, frying and searing said seafood and stuffing it into sandwiches like a hatch chile tuna melt with chimichurri dunking sauce, specials like the spicy crab bowl tossed with pickled ginger, candied cashews and pickled cucumbers, or my favorite, the California burrito with grilled fish of the day, fries and guac? I’m in. The counter service spot even has a full bar. It’s casual, a little pricy and utterly perfect when a craving for simple, fresh seafood hits. <\/p>\n
Details: 100 E. Camelback Road, Phoenix. 602-354-3599, chulaseafood.com. <\/p>\n
– Felicia Campbell<\/p>\n
The Windsor <\/p>\n
As an unabashed music nerd, The Windsor had me at hello with the cassette-lined wall, which happens to include several tapes I owned in high school. But I’d go there anyway because I like the atmosphere inside and on the backyard-style patio and they make a good burger. A really good burger. The country vegetable chop is also worth a try if you’re more in the mood for a salad. And if you’re looking for an appetizer, try the Roulettes, as their seasonal peppers are named because some are fairly mild while others \u2026 well, you get the picture. <\/p>\n
Details: 5223 N. Central Ave., Phoenix. 602-279-1111, windsoraz.com. <\/p>\n
– Ed Masley <\/p>\n
Beach House <\/p>\n
I wholeheartedly believe that this spot should’ve won best burrito in Phoenix. Their prices don’t break the bank, the portions are filling, the meat they cook is tender and your food comes out hot and quick. <\/p>\n
Their vibe matches their name, as they try to make the spot reminiscent of a beach shack. You can spend a lot of time distracted by the assortment of stickers placed on their windows and doors. Their seating is completely outdoors, so if you plan on eating there, remember to bring a jacket during the colder months. When it’s sunny, be sure to catch some rays. <\/p>\n
You’d be doing yourself a disservice if you don’t try their Surf n’ Turf burrito at least once, which includes carne asada and shrimp. Pair that with a side of blended lemonade slushies and you’ll be magically transported to a sunny day by the beach. <\/p>\n
Details: 501 E. Camelback Road, Phoenix. 602-277-0399, thebeachhouseaz.com. <\/p>\n
– Dina Kaur <\/p>\n
Pho Thanh Restaurant <\/p>\n
This was one of the first restaurants I fell in love with when I moved to Phoenix, and it’s still my go-to. There’s a dish for every occasion, and the wide open, bustling dining room feels equally homey whether you’re a solo diner or with a huge group. On cold winter nights, I’ve relaxed in the corner with a book and a bowl of their steaming, fragrant pho. I’ve gone with friends from the dance community and shared bites of their grilled pork and jasmine rice. I’ve taken a foodie friend with me and we delighted together in their grilled shrimp ball wrapped around a piece of sugarcane, washed down with fresh soymilk. There are so many reasons to keep coming back. <\/p>\n
Details: 1702 W. Camelback Road, Phoenix. 602-242-1979, pho-thanh.com. <\/p>\n
– Reia Li <\/p>\n
The Rokerij <\/p>\n
The name is Dutch for smokehouse, and the Rokerij more than lives up to the promise of its name with a stellar assortment of steaks, from the New Mexican sirloin topped with peppercorn whiskey lime sauce to the Rokerij steak, a bacon-wrapped filet with king crab and jalapeno hollandaise. Other dishes I’ve enjoyed include the New Mexican enchiladas and the carne adovada. But the reason it’s become a standby for special occasions is the atmosphere – set in a beautiful stone house with dim lights, a fireplace, excellent service, great food and a cozy if occasionally crowded downstairs bar. <\/p>\n
Details: 6335 N. 16th St., Phoenix. 602-287-8900, richardsonsnm.com. <\/p>\n
– Ed Masley <\/p>\n
Best restaurant in Phoenix’s West Valley<\/p>\n
Ta’Carbon <\/p>\n
Ta’Carbon was one of USA Today’s Restaurants of the Year in 2025 – a deserving recognition that anyone who’s tried it would wholeheartedly agree with. The mouthwatering hazz plate made with carne asada, melted cheese and Anaheim green chilies is the star of the menu, whether in a plate with tortillas and silky refried beans on the side, or as a burrito or taco.\u202f <\/p>\n
Details: 5834 W. Camelback Road, Glendale. Also, 2929 N. 43rd\u202fAve., Phoenix. Also, 6750 W. Peoria Ave., Peoria.\u202ftacarbon.com.\u202f <\/p>\n
– Eddie Fontanez <\/p>\n
Rito’s Mexican Food <\/p>\n
Family-owned Rito’s Mexican Food first opened in 1977 inside the home of Rosemary and Rito Salinas. Now, the business has grown to a Mexican restaurant empire with four locations in the Valley. Rito’s is most famous for its signature green chili burritos, made with diced beef cooked in green sauce with green chili, jalapenos, tomatoes and onions in a flour tortilla. They’re so good, they won the Burrito Bracket in 2023.<\/p>\n
Details: 15643 N. Reems Road, Surprise. 907 N. 14th St., Phoenix. 602-262-9842. Other locations at\u202fritosmexicanfood.com.\u202f <\/p>\n
– Eddie Fontanez <\/p>\n
Fabio on Fire Pizzeria Italiana <\/p>\n
Cozy is the first word that comes to mind when you first enter Fabio on Fire Pizzeria Italiana. Then the food arrives and that’s all you’ll be able to think about. Housemade bread in no time. You might end up ordering a second basket. Yes, it’s that good. But save room for other starters, like burrata with roasted tomatoes and pesto. Sharp basil gives life to the perfectly creamy burrata and the tomatoes add a warm acidity. Then move on to the main event, the pizza pies, with the likes of the Bianca Parma topped with arugula, parmesan and prosciutto. Every element holds its own and together they are more than the sum of their parts. Not unlike this charming, delicious restaurant.<\/p>\n
Details: 8275 W. Lake Pleasant Parkway, Peoria. 623-680-5385, fabioonfire.com. <\/p>\n
– Bahar Anooshahr <\/p>\n
Birrier\u00eda Obreg\u00f3n <\/p>\n
If you’re craving authentic Sonoran flavors, you must visit Birrier\u00eda Obreg\u00f3n, a place where the specialties include seafood, birria, tacos and bichis (birria broth) along with caguamanta (manta ray stew) and beef head. Don’t miss breakfast, served with handmade flour or corn tortillas. And to finish on a sweet note, try one of their traditional Mexican desserts. <\/p>\n
Details: 2500 N. 35th Ave., Phoenix. More locations at birrieriaobregonaz.com.<\/p>\n
– Nadia Cant\u00fa <\/p>\n
Great Wall Cuisine <\/p>\n
As one of the first places in the Valley to specialize in dim sum, Great Wall has been like “the Grand Central station of the Asian community,” as the daughter of the couple who have run it since 1992 described it to The Republic. The large restaurant has been the go-to spot for community gatherings, business meetings and celebrations within the metro Phoenix Chinese and Asian American community. On weekdays and weekends, the dining room buzzes with conversation as people of all ages enjoy dim sum. When I visit, I always order the egg noodles, Chinese broccoli with oyster sauce and shrimp shu mai. Then, I get creative and mix it up, perhaps choosing their soft, sweet custard buns or the thick, spiced beef tripe. Just point and pick your own adventure from the array on the rolling carts.<\/p>\n
Details: 3446 W. Camelback Road, #155, Phoenix. 602-973-1112, greatwallcuisineaz.com. <\/p>\n
-Reia Li <\/p>\n
Mis Nietos Cocina Mexican Food <\/p>\n
Mis Nietos Cocina Mexican Food is a small, cozy and family-friendly restaurant that offers the best homemade Mexican breakfasts in the West Valley. Freshly made tortillas, natural aguas frescas and crafted coffees are diner favorites. Be sure to try the red chilaquiles, served with beans and eggs any style. <\/p>\n
Details: 10575 W. Indian School Road, Avondale. mi-cocina-mexican-food.menu-world.com.<\/p>\n
– Nadia Cant\u00fa <\/p>\n
Tacos La K’lera <\/p>\n
The Valley has so many taco spots that you could probably start a full-blown debate trying to crown the best one. Which, as a matter of fact, we do each year with Top Taco. I’m here to tell you, it’s time we start adding Tacos La K’lera to the list. What began as a humble food truck in west Phoenix has now grown into a full restaurant serving up seriously good tacos that remind you why simplicity and flavor never go out of style. It’s the kind of spot you find yourself recommending before you even finish your plate. Whether you’ve been chasing the perfect carne asada taco or just need your next taco fix, Tacos La K’lera is proof that sometimes the best things start small and end up unforgettable. <\/p>\n
Details: 3010 S. 99th Ave. #102, Tolleson. 623-707-9949. laklera.com. <\/p>\n
– Tiffany Acosta <\/p>\n
Los Pinos Surf and Turf <\/p>\n
Los Pinos serves the best grilled butterfly shrimp in the Valley. They come doused in butter, accompanied by a perfectly spicy salsa. This family-friendly restaurant echoes with cheerful music under the watchful eye of the taxidermy bulls on the wall. As the name implies, it’s the best place for Mexican surf and turf, from a filet mignon served with baked potato and asparagus to a hearty caldo de siete mares (seven seas soup). Wash it down with a michelada or their aguas frescas, which are natural and delicious. Live music on the weekend makes it feel like a party.<\/p>\n
Details: 3618 W. Camelback Road, Phoenix. lospinossurfandturfaz.com. <\/p>\n
– Nadia Cant\u00fa <\/p>\n
PoNy’s Miches <\/p>\n
In just a few short years, Jose “Pony” Flores and his wife, Analiz Gonzalez, grew PoNy’s Miches from a humble food truck to a fan-favorite restaurant that earned the third most votes in The Republic’s Top Taco 2024 for Gonzalez’s Baja-style seafood tacos. PoNy’s is the place to go for ceviche, micheladas and Mexican shrimp cocktails. <\/p>\n
Details: 725 S. Estrella Pkwy., Goodyear.\u202fPoNy’s Miches on Facebook. <\/p>\n
\u2013 Eddie Fontanez <\/p>\n
Did we miss your favorite? Join the conversation by emailing the deputy features editor at felicia.campbell@azcentral.com with the subject line: “My essential restaurant” and tell us about it.<\/p>\n
This article originally appeared on Arizona Republic: The best metro Phoenix restaurants to try in 2026. The 100 essentials<\/p>\n
Reporting by Felicia Campbell, Eddie Fontanez, Nadia Cant\u00fa, Michael Salerno, Meredith G. White, Tiffany Acosta, Bahar Anooshahr, Reia Li, Paula Soria, Ed Masley, Dina Kaur and Bill Goodykoontz, Arizona Republic \/ Arizona Republic<\/p>\n
USA TODAY Network via Reuters Connect<\/p>\n
![\"The](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/574b662f-18fa-4597-8300-d2c88c6ee62b.jpeg\" "\\"574b662f-18fa-4597-8300-d2c88c6ee62b\\"")
The Starving Artist dill pickle pizza, photographed at The Starving Artist on April 24, 2025, in Phoenix. Megan Mendoza\/The Republic USA TODAY Network, Reuters ![\"Estero](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/3ed7e2d1-8593-4305-971b-27059dfba353.jpeg\" "\\"3ed7e2d1-8593-4305-971b-27059dfba353\\"")
Estero Beach Tacos in Phoenix on Nov. 11, 2023. Nicole Mullen\/The Republic USA TODAY Network, Reuters ![\"A](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/aca18cf9-ccab-40ad-baec-ae9c87bf1669.jpeg\" "\\"aca18cf9-ccab-40ad-baec-ae9c87bf1669\\"")
A gluten-free pizza at Cibo Pizzeria in downtown Phoenix on Oct. 27, 2024. Endia Fontanez\/The Republic USA TODAY Network, Reuters ![\"Chris](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/8a08eebd-9caa-473f-b347-c81114da8452.jpeg\" "\\"8a08eebd-9caa-473f-b347-c81114da8452\\"")
Chris Bianco works at his popular restaurant Pizzeria Bianco on May 31, 2006 The Republic USA TODAY Network, Reuters ![\"Couples](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/969e10d5-f655-446f-84b2-ee57c62c4cc7.jpeg\" "\\"969e10d5-f655-446f-84b2-ee57c62c4cc7\\"")
Couples beware: As legend goes, a girl was murdered in an upstairs room at Casey Moore’s Oyster House in Tempe, and she expresses her anger whenever there is romance in the air. The Republic USA TODAY Network, Reuters ![\"A](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/67b479d7-ad80-4847-9973-5d14c7be7f90.jpeg\" "\\"67b479d7-ad80-4847-9973-5d14c7be7f90\\"")
A collection of some of the popular dishes at Ph\u1edf Th\u00e0nh Vietnamese Restaurant. Patrick Breen\/The Republic USA TODAY Network, Reuters ![\"Grilled](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/f0fbc66a-8a4b-43c1-bd1a-187d48aa189a.jpeg\" "\\"f0fbc66a-8a4b-43c1-bd1a-187d48aa189a\\"")
Grilled steak tacos are served at Tacos La K’lera in Tolleson on Nov. 5, 2025. Diannie Chavez\/The Republic USA TODAY Network, Reuters <\/p>\n
Copyright Reuters or USA Today via Reuters Connect<\/p>\n
This story was originally published October 5, 2026 at 2:48 PM.<\/p>\n