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a taste of az.
a taste of az. a taste of az.
"From the canyon comes a new spin on pure refreshment."
Springtime in Arizona means rising temps, the mass exodus of snowbirds, and the end of busy season in the Arizona hospitality industry. Restaurants and hotels will go from jam packed weekends, to a much more open reservation schedule. While locals have to fight the heat, at least it’s easier to grab a table at our favorite hotspots. Because of that, your business means more than ever to our food and beverage industry. We ask that if you’re making a trip out to eat this Spring and Summer, try to keep it local. And if you’re up for an adventure, look at booking a staycation or trip in a cooler area like Prescott, or Flagstaff. There is so much to be desired in our smaller cities, and a very affordable and fun trip can be had within state lines.
Luke Irvin
Eric Walters
Alison Bailin Batz
Christina Barrueta
Marci Symington
Isaac Stockton
Bryan Soto
Luke Irvin
Grace Stufkosky
Isaac Stockton
Marci Symington
Paige Irvin
Discover inspired dishes crafted in harmony with nature. An internationally recognized wine list. Curated cocktails. Extraordinary service. All from your perch high above the Valley.
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Scan the QR code or book online at talkingstickresort.com
For Evelia Davis, the encounter that fueled the formation of The Diaspora Collective is a story she loves to tell. Her journey began with a profound experience during her first visit to Africa when a kind gentleman uttered the words, “welcome home, my sister.”
It was a simple yet powerful greeting that resonated with her. “I wanted to share that feeling of connection and sense of belonging,” explains Davis. It was the impetus for launching The Diaspora Collective as an e-commerce site offering handcrafted African designs. “It was a way to get out in the community and share some of the things I discovered while traveling in Africa,” says Davis. “It has created a chance to discover, celebrate, connect, and empower Africa in the diaspora,” she continues, referencing the cultural dispersion of people of African descent that interconnects communities spanning continents and regions.
In 2023, Davis opened Latha restaurant and Soko market in a charming bungalow in downtown Phoenix. Discovering the historic Silva House, built in 1899, was “perfect on all fronts,” says Davis. “The restaurant was always a part of the vision; it was just a matter of when and where.”
Latha, deriving its name from a Swahili word meaning flavor, celebrates the culinary riches that connect the African ancestry. The commemoration continues beyond the continental borders and includes the expressions of African heritage in the Caribbean, Brazil, and the American South. For Davis, it was important that the restaurant not only shared that narrative, but captured it in spirit. Davis, in collaboration with Beth Katz of Katz Design Group, designed a space that captures this vibrancy with warmth. As you cross the inviting patio and porch, you’ll notice the hostess stand decorated with “welcome” in multiple languages and a colorful 6-foot map of the African continent in the foyer. “It’s undersized on most maps, but not in our little hallway,” Davis says with a laugh. “I want people to feel the impact of the continent, of Mother Africa, and her children who are dispersed all over the world.” African art adorns the wall, woven baskets decorate the ceiling, and Afrobeats echo through the lively space. “To me, food and music are easy ways for people to experience something new and to connect as a community. It’s a core part of our values and what we wanted to create. We play music that represents Africa and the diaspora, like Afrobeat, soul, and R&B, and have live music on Friday and Saturday nights and a DJ for Sunday brunch.”
Davis elaborates on the significance of the diaspora. “The majority is in Brazil, the Caribbean and the Southern US,” she explains. “The connection between the continent and the food popular in those regions is apparent.” To translate this narrative to the plate, Davis enlisted the talents of executive chef and co-owner Digby Stridiron, a U.S. Virgin Islands culinary ambassador. Chef Stridiron boasts an impressive résumé including serving as a personal chef to celebrities like actress Vivica A. Fox and touring with musicians such as Katy Perry and Nicki Minaj. Stridiron has also opened two award-winning restaurants, Balter and Braata, in St. Croix, and garnered recognition in publications like the New York Times, Bon Appétit, and Food & Wine.
“He’s a genius in the kitchen with how he brings different flavors together,” says Davis of his innovative approach. “His menu really celebrates the foodways between Africa and the diaspora. Each dish is a unique creation that tells a story, highlighting not only the impact of food all over the world, but also the interconnection between the flavors.”
On Stridiron’s seasonal menu, global spice blends make appearances such as harissaspiced salmon, jerk-seasoned pork chops, berbere-rubbed strip steak, or piri-piri glazed wings. A summer salad could arrive as a tumble of watermelon, avocado, and jicama, accented with Ethiopian awaze and garnished with arenitas (shredded and fried plantains). Fall may usher in a medley of hearts of palm, cashews, dates, olives, and roasted persimmon.
“Sustainability is really important to Chef Digby, as is finding local purveyors,” adds Davis. Thus, you’ll find shrimp sourced from Arizona’s The Wild Shrimp Co. in escabeche, mushrooms from Hypha Foods in the vegetarian criollo, and Chula Seafood in moqueca, a seafood stew. “The moqueca is one of my favorites,” shares Davis. “I love it because it tells the Pan-African story so well. Moqueca is one of the national dishes of Brazil, you have rice grits, which are Southern but also rooted in African food tradition, and pickled onions, which are influenced by the Caribbean. It’s a flavor explosion.”
Meanwhile, general manager Will Brazil tends the beverage program which is just as thoughtfully curated. “It’s a collaboration between all of us to make sure everything complements the food menu,” Davis notes. The backbar is stocked with unique spirits such as Bayab African Rose gin, distilled with baobab fruit and African rose petals. Cocktails include fan favorites like the Drunken Elephant, a take on an espresso martini using an African cream liqueur made from marula fruit. And if you spend any time in the cozy bar, you’ll likely be treated to a pour of Will’s homemade mamajuana, a richly spiced blend of Dominican overproof rum, red wine, herbs, and honey.
“We have been blessed with the amazing amount of support from the community being open to exploring new foods and new cocktails,” says Davis. “They have not only welcomed us, but encouraged us. Our guests not only tell others, but they come back, bring their friends, and celebrate weddings, birthdays, and anniversaries. It was important to me to create a space where they leave empowered to share the narrative about the African diaspora. We’re excited to see that happening.”
Olivia Girard, the creative force behind The Dinersaur, is a highly talented pastry chef. Surprisingly, she doesn’t have a sweet tooth herself. Nevertheless, her baked treats are some of the most highly sought-after delicacies in town. In her kitchen, Girard crafts an array of delectable treats, from whimsical, dinosaur-shaped pastries, to enchanting cakes, and meticulously layered shortbread. Each of her creations is a testament to her skill and imagination, captivating hearts and palates alike.
Girard was born and raised in Phoenix and attended Arizona State University with a dream of pursuing a career in printmaking. Filling her time working at Ollie Vaughn’s bakery, she began experimenting with breadmaking and crafting custom lunch boxes filled with sandwiches that she personally delivered to her friends on her days off.
The foray from bread to pastry transpired when Futuro Coffee approached her with a proposition to provide pastries for their shop. Despite initially leaning towards savory cooking, Girard found herself drawn to the intricate art of baking. She describes her transition, saying, “I was totally more about the savory kind of cooking, but I’m a process person. When I started getting into baking, I loved it…it is a totally different language than savory cooking…the more I know about baking, the more meticulous I get about wanting to know every variable.”
She worked for a short time with renowned chef Chris Bianco before renting a small space out of Restaurant Progress. She had a handful of wholesale accounts—like at First Place Coffee, a relationship she maintains to this day—and posted specials on Instagram, which sold out immediately. As word spread and her Instagram account gained momentum, Girard’s passion for baking blossomed into a full-fledged career. The time came to decide whether Girard wanted to think bigger.
On September 11, 2021, Olivia opened her brick-and-mortar bakery at 717 East McDowell in the Garfield neighborhood. When asked if the move to her own space was daunting, Girard acknowledged, “It would be scarier
if I had known everything that was coming after, but at the time, I [said], ‘I can do this.’”
Entering The Dinersaur, customers are met with a bright interior primarily occupied by the bustling kitchen. Along one wall, a prominent pastry case displays a variety of tempting treats, while a fridge offers refreshing options. Adding a playful touch, dinosaur-themed trinkets adorn a few shelves, contributing to its welcoming atmosphere. “There is definitely a crew of people who come in and say, ‘I am here because I like dinosaurs.’” There are many regulars from Garfield and others drawn in by viral social media videos. One couple even proclaimed they drove from California just to visit the bakery.
In addition to delectable cookies, made-for-order cakes, pies (think key lime and banana cream), and brontosaurus bread, The Dinersaur serves sandwiches for pick-up at lunch on weekdays. Served inside a small white bag with the company logo, there will also be chips and a cookie for $5.95. There are usually three “cold-cut style” sandwich choices, with options that could include ham and cheese, muffulettas, and a vegetarian. On weekends, Girard serves toasted snack-sized sandwiches on homemade buns. “We have a lot of regulars that come just for those guys, so it’s fun. And we play around with it…sometimes we will have, say, Sloppy Joe’s. I feel like the savory is under the radar, but when people find it, they realize how special it is.”
Amidst the hustle and bustle of the bakery, Olivia Girard finds fulfillment in her craft. “I really like working here every day. I’m not trying to grow some conglomerate and stress myself out; I just want to have this little space that’s special for people,” she shares with a warm smile. For Girard, the true joy lies in the connections she forms with her customers. That includes crafting their baby shower cakes or celebrating their children’s milestones. “That is so cool,” she reflects. With a commitment to steady, organic growth, Girard is focused on refining her offerings and nurturing her community. “It’s a lot to learn every day, and I definitely prefer taking it slow and letting things evolve organically,” she concludes, embodying the essence of her approach to both baking and life.
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Welcome Diner, located on the corner of Pierce and 10th Street in the Garfield neighborhood of Phoenix, beckons with its nostalgic charm and mouthwatering dishes. Originally opened in 2004 on Roosevelt Row by artist Sloane MacFarland, this beloved establishment relocated to its current location in 2018 after bringing Michael Babcock on board as a partner and chef in 2013. Many may recognize the name from its Tucson location, sadly shuttered by COVID. Welcome Diner remains an iconic downtown fixture and a stop for tasty neighborhood eats.
Upon stepping inside, Welcome Diner’s retro decor and peacock blue banquettes create a cozy and inviting ambiance, enhanced by plenty of natural light. The kitchen is currently under the leadership of Executive Chef Ian Rosales, a California transplant with a love of skateboarding and culinary arts. Having been in the
industry since a teenager, Rosales recalls, “I think the story I like to tell people is that I started cooking at an early age by making peanut butter and jelly sandwiches, which was inspired by the television show Barney. [Once] I figured out how to make food for myself, it was pretty much off to the races.”
Rosales’ grandmother was an inspiration for cooking, as well as his mother who always had the Food Network on the TV. “There were definitely a lot of strong women in my life who enjoyed cooking,” Rosales recalls. Since Ian was a teenager, he has been working in kitchens. He began washing dishes at a retirement facility and worked his way up to line cook and executive chef. Rosales first moved to Tucson and worked at the Welcome Diner down south, before moving to the Valley in 2020-21 to head up the kitchen at the Garfield location.
At Welcome Diner, generously portioned comfort food rooted in Southern and Cajun cooking reign supreme. A focus on using locally sourced and seasonal ingredients adds to the freshness and quality of their dishes. Specialties from the All Day Menu include a gooey Macaroni and Cheese made with smoked Gouda and Muenster cheeses, a Fried Green Tomato Sandwich with corn relish and chipotle ranch, and the signature Big Jim buttermilk-fried chicken sandwich, served with applewood smoked bacon, melted cheddar, and sausage gravy sandwiched between house-made buttermilk biscuits.
Welcome Diner also offers a variety of vegan options on their menu, such as the Three Sisters Burrito made with squash, tepary beans, and corn, and the Jackfruit Po’boy served on a Noble Bread roll with a tangy and delicious purple cabbage slaw. Says Rosales, “We run a vegan special every Thursday. That’s something we really tried to stick to, to have a night specifically for a different demographic of eater. I take a lot of pride in being able to offer dishes [to those] with different diets.”
Remaining committed to supporting the local community, Welcome Diner proudly collaborates with numerous local businesses. To highlight a few examples: they source their biscuits and baked goods from Hayden Flour Mills, offer a unique blend of Xanadu Coffee with beans specially roasted for Welcome (which patrons can also purchase), craft sandwiches with bread from Noble Bread, procure
protein from Schreiner’s Fine Sausage and Capital Farms based in Wickenburg, and obtain fresh produce from McClendon and Ramona Farms. Additionally, they utilize Bianco’s DiNapoli tomatoes for sauces and in their signature Bloody Mary.
Speaking of cocktails, Welcome Diner’s dedication to quality extends to the bar. Signature cocktails such as the Paloma and the Hurricane celebrate a blend of Southern and Latin influences. According to Rosales, these two classics serve as the heart of their cocktail menu, reflecting the laid-back charm and diverse influences that define Welcome Diner.
Welcome Diner is open every day, from 11 am to midnight on weekends and from 11 am to 10 pm on weeknights. On Saturday and Sunday, they serve a brunch menu until 3 pm, which includes dishes such as the Biscuit Benedict, the Andouille Scramble, and Tofu Scrambowl. For the late-night crowd, they have a shorter, more streamlined Later Skater menu. No, it is not a reflection of Rosales’ love of skating; rather, he says, “that menu is designed and built for the ease of trying to pump something out for the late night, and not to over-encumber a line cook who has been working all day; it is about making things as quickly as possible for our guests and to help facilitate a tighter close.”
With its welcoming atmosphere, inventive cuisine, and dedication to local partnerships, Welcome Diner stands out as more than just a restaurant. It’s a hub for the community, where guests feel like family. So, relax, enjoy the flavors, and be part of something special.
“As chefs, we’re a conduit for ideas and culture, and experience and travel are what really shapes us,” Doug Robson tells me. We’re chatting in Otro Cafécito, adjacent to Otro Café, at a table crafted by Robson himself. A bright and inviting coffee shop that opened in 2022, Cafécito is one of three spots where Robson has introduced Phoenicians to his culinary perspective shaped by family heritage. Growing up in the town of Tepotzotlán, outside Mexico City, with a Vietnamese-French mother and a Scottish-English father, Robson’s early exposure to diverse flavors and traditions laid the foundation for his passion for food.
Arriving in Arizona in 1996, Robson graduated from Scottsdale Culinary Institute with a dream to open his own restaurant. Over the ensuing years, he honed his skills at renowned spots including Windows on the Green and Michael’s at The Citadel, working with acclaimed names such as Robert McGrath, Matt Carter, Patrick Fagan, and Jared Porter, before opening La Grande Orange as executive chef for Bob Lynn. In 2009, his long-held dream of opening his own Mexican restaurant came to fruition with Gallo Blanco at The Clarendon Hotel, followed by Otro Café in 2013, Gallo Blanco’s move to the Historic Garfield District in 2017, and the opening of Otro Cafécito in 2022.
Tell me about growing up in Mexico.
Our family was very food-centric. My mom had a vegetable garden, and would also cook a lot of Vietnamese food like stir fries, cha gio, and pho. What’s funny is I didn’t think of it as Vietnamese!
Living in Mexico, I viewed everyone as Mexican and eating Mexican food. My dad also loved to cook—like cabrito—and exposed us to everything. One day he took us to a place where they were chopping down maguey, a plant they use to distill pulque. Inside were maguey worms, which the farmers would make into tacos. I remember sitting in a field where they sautéed them with garlic and lemon, and we ate cactus worm tacos with salsa verde. They were great!
You’ve worked with some of the city’s best chefs. Do you count any of them as mentors?
Most of them. I was fortunate that at every place I worked, someone always took me under their wing and showed me the ropes. I learned so much working for chefs like Robert McGrath, who was doing southwest cuisine, and Matt Carter who taught me things like foie gras torchons and sweetbreads.
How was La Grande Orange an important part of your journey?
Bob Lynn recruited me to be the executive chef at LGO. At that point, I had done a lot of fine dining but needed more experience to learn how to run a business. Being at LGO from the ground up really gave me that exposure. I was working 70 or 80 hours a week and had never worked so
much in my life. But I also never learned so much in my life. We had LGO, LGO Pizzeria, Chelsea’s, and Radio Milano, and I also did some things with Bob in Pasadena and Santa Monica.
My wife has always been there to give me a nudge, so I left LGO towards the end of 2008 to pursue my dream. I connected with somebody at The Clarendon, signed the agreement, and went right to work. We used all our savings, charged on credit cards, sold my wife’s car and pulled favors from everybody, but in 12 weeks, we had done all the construction, hired people, and opened Gallo Blanco. It was a whirlwind. I would start at 5 in the morning and get home at 11.
I missed the food in Mexico, and wanted people to experience that. It’s not just tacos—there are amazing cafes with international cuisine. There’s American, European, and Middle Eastern influences—it’s a very eclectic city. I wanted to share my memories of Mexico City, so I had a lot of fun with that. People see me and assume I’m a gringo, but growing up I thought of myself as a Mexican, so I was happy that people enjoyed what I was doing at Gallo Blanco.
Around 2013, I had this great idea of opening a second restaurant. And sure enough, my wife said go for it. My brother and the godparents of my eldest all pitched in, and we raised the money to open Otro. It was really tough at first, but little by little, word got out and we started earning business from the neighbors. That’s the beauty of Otro—our neighbors made it their own, so our little spot was cultivated by the neighborhood.
More experiences of Mexico City. My parents still live there and when my wife and I visit, I’ll get up in the morning, jog to Panaderia Rosetta, and get a beautiful latte or cafe mocha with Mexican chocolate and pastries. We want people to visit Cafécito and feel like they’re in Mexico.
The people aspect. We have 100 employees and I’m very fortunate to have a team that excels. Like Carlos [Diaz], who I inherited from the Clarendon back in 2009. Now he’s a partner at Gallo Blanco. There are others who have left to do their own thing, which is just as awesome. If I’ve given them the tools to do that, I feel like I’ve contributed to the community and now there’s another spot that I can go support.
We’re opening another neighborhood restaurant, but something different. When I moved here in ’96, there were few independent restaurants. Phoenix has been good to us and now, 28 years later, the landscape is loaded with chef-driven restaurants doing some amazing things. I can’t imagine ever leaving.
Peanut butter has jelly. Bagels have cream cheese. And across Arizona, food has wine. So much fabulous wine. Over the past several years, truly inspired formal and informal wine pairing programs have sprouted up across State 48.
Spanish for “longing” or “desire,” Anhelo is among the most intimate ways to enjoy fine dining in Downtown Phoenix. Limited to just 50 guests at any seating, Chef Ivan Jacobo is electrifying palates on a nightly basis, dreaming up dishes on his tasting menu like a medley of roasted beets with yogurt espuma, goat cheese snow, and pumpernickel crumble. Or, savor impeccably plated Chilean sea bass with homemade gnocchi, guanciale, and jus made from leeks. The only thing that rivals his magical flavor combinations are those combinations with the perfect glass (or glasses) of wine. Every single selection on the wine list is hand-chosen by wine director Ryan Ansell, who travels the world (yes, really) to meet face-to-face with brands, owners, and the winemakers themselves to seek out the best-ofthe-best vintages for guests. He can most often be seen visiting each table during service, offering advice on pairings beyond those he suggests on the written menu, considering each person’s individual tastes and preferences. And Ansell especially shines during wine pairing dinners, which are semi-monthly and always include the founders or owners of the wine estate as part of the evening. Just some of the dinners to date have featured Hundred Acre, Château Margaux, Château Angélus, Château Cheval Blanc, and more.
In the 1930s and 1940s, supper clubs were the cat’s meow, offering guests a combination dining experience and social club all in one. Years later, the concept evolved to describe underground restaurants whose guests usually needed to be of a certain status to gain entry. At Mountain Shadows, the Sunday Supper Club at Hearth ’61 is all about community… and wine! No membership is needed, and the only rule is to enjoy every bite and sip. The evening, held one Sunday a month, includes a four-course dinner with thoughtfully paired beverages and a delightful conversation from executive chef Charles Wiley, who helped put Arizona food on the map, as well as a special guest. The spring events are set for April 14 and May 26. Of course, anything on their normal food menu can find a glass to pair as well!
ZuZu has long offered a twist on the traditional wine pairing dinner by way of its monthly Versus series. During the interactive, wonderfully loud and joyous evening, two wineries go head-to-head, pairing their varietals with multiple courses from acclaimed executive chef Russell LaCasce’s whimsical, robust, mouth-watering imagination. The twist? Guests will not know which vineyard is pouring which wine. Thus, when asked to vote for their favorite pairing at the close of each course, they do so blindly, meaning without the benefit of knowing who poured what. As a result, folks end up sipping on varietals they never knew they liked, and the winner is crowned based on merit, never marketing (though all of the wines are pretty damn fantastic).
Nestled in the ultra-private Boynton Canyon amid the reddest of Sedona’s Red Rocks, Enchantment Resort has a view and vibe unlike any other in the world. Yet at Che a Chi, its sublime signature eatery, the eyes wander from the vibrant surroundings to the food and drink over and over again. That’s thanks to the combination of more than 500 handselected wines and bounty of ingredients from local farmers, ranchers, and purveyors. Every dish on the menu features a wine pairing, and there are nightly options to add custom pairings to any meal. Beyond this, the resort sommelier Danny Picard leads an upscale wine dinner nearly monthly during its busier seasons, with recent partners including ZD Wines, Hamel Family Wines, and Far Niente. In an effort to spread its love for all things vino, the resort also recently launched a new weekly wine tasting class called The Joy of Wine. The program, which takes place every Friday from 2:30 p.m. to 4 p.m., showcases four to five fine wines while Picard shares rousing and educational stories about winemaking and the chosen brands.
Fifteen. That is the number of years since J&G Steakhouse opened its doors at The Phoenician. It is also the number of years that Wine Spectator Magazine has named the chic eatery among the best places for vino in the Valley and beyond. Getting better with age, J&G tempts with a globe-straddling wine list backed by The Phoenician’s private wine cellar, which is tucked in a secret location deep beneath this luxurious resort. There, super rare vintages such as a 1959 Château Mouton Rothschild Bordeaux and a 1988 Dalle Valle Napa Cabernet are just waiting to be paired with guests’ supper. J&G also offers an extensive selection of fine wines by the glass, but if visiting for the first time, splurge and go for the five-course chef’s tasting menu with a diverse, robust pairing of mind-bending wines.
In 2016, Gavin Jacob partnered with Chandler icons Jackie and Elliott Hall to light the culinary scene in the Southeast Valley on fire with the Brickyard Downtown. Its success led to the opening of the Hidden House in 2019, Maple House soon after, and then last year Elliott’s Steakhouse. Named to honor Hall, who passed, Elliott’s is housed in a historic theatre building where Hall once watched movies as a child, and it is a love letter to food, wine, and community. There are more than 150 wines on the current menu, with plans to expand to about 300. But what sets Elliot’s apart are the words emblazoned on the wine menu, stating that they simply wish that their “range of vintages and varietals echo our enduring hope that each sip with us becomes a scene in your timeline.” They also believe that “each bottle invites you to create new stories with those you dine with.” Simple yet elegant, each bottle elevates the impressive menu to new heights and is a list worth bearing the Elliott name.
Led by certified sommelier Jonah Gifford, Fat Ox is a Wine Spectator Award of Excellence winner since 2021. Boasting an impressive and deep collection of Italian wines from across multiple regions, each is a dizzyingly delight. For those who prefer their dinner with New World offerings, Fat Ox also features an extensive selection of high-end California Cabernets, and just for fun launched a French wine program. The primary menu boasts a full section on rare wines, offered by the glass versus the usual bottle to make them more approachable for those venturing to try them for the first time. Bonus: during Aperitivo Hour, Fat Ox’s twist on happy hour, there are deep discounts on stunners
Looking to explore Arizona wines? Look no further than Beckett’s Table, whose wine program is driven by two accredited sommeliers in co-owners T. Scott and Katherine Stephens. Certainly, there is an impressive list of Old-World wines on the extensive menu, but the couple are among the biggest stewards and advocates for local wine in the region. They call it celebrating the bounty of their backyard, going to far as to recently host the first-ever “Judgement of Arizona.” A nod to the iconic Judgement of Paris, the Arizona Wine Growers Association-sanctioned program paired 12 Arizona wines against 12 international wines in a blind tasting. Six esteemed judges, including a master of wine, restauranteurs, and wine educators were tasked with selecting the best wines of the day. The result? An Arizona red won top honors!
For years, FnB has set the standard for seasonally inspired and veggie-forward food paired with a surprising list of wines, including several local offerings, leading to a James Beard for Outstanding Beverage Program. In 2022, the venue kicked things up a notch when co-owner and local wine icon Pavle Milic opened Los Milics in Elgin. It’s a full-scale vineyard that grows its grapes at a 5,000-foot elevation and crafts its varietals in rustic Southern European style. Los Milics wines are available at the restaurant, both on their own or with pairing suggestions, along with sister Arizona vintages from Carlson Creek, Cove Mesa, Chateau Tumbleweed, and many more. There is also a “plan B” wine menu, showcasing Pavle’s recommendations from across France, Austria, Switzerland, Portugal, Slovenia, Spain, Germany, New Zealand, Italy, Argentina, and the list goes on (and on)!
FLG Terroir is a second-story, loft-style lounge that focuses on pairing small boutique wineries from around the world. It’s the only consistent Wine Spectator awarded outpost in Flagstaff—awarded five years in a row and counting. Their menu showcases vino in all price categories alongside small creative plates and an assortment of house-made ice creams. There are well over 500 diverse selections, and a total inventory of at least 2,500 wines at any given time. Everyone working behind the bar is well-versed in vino, both for the sommelier-level drinker and novice alike. The impressive selection of pairings changes with the seasons, from across France, California, Italy, Spain, and Arizona. Be sure to ask the server or barkeep about options based on your individual palate and profile. Bonus: there are more than 25 options by the glass, and the walls of the restaurant are lined with retail options to enjoy at home.
A CRAFT BREWERY AND A BOUTIQUE HOTEL IN ONE SHARED SPACE
SMELTER TOWN BREWERY OFFERS 16 BEERS ON TAP, LOCAL WINE, SNACKS, AND JUST A SHORT TRIP UPSTAIRS TO YOUR HOTEL ROOM!
Smelter Town Park Hotel
In the heart of downtown, I found myself savoring the simple pleasure of a refried bean taco in the company of three of my favorite men in Phoenix’s culinary landscape: Chef Suny Santana, Artist Gennaro Garcia, and Chef Aaron Chamberlin. This creative trio forms the core of Taco Chelo, a Roosevelt Row taquería opened in 2018 that is known for its fresh, innovative take on Mexican tacos in a space adorned with Garcia’s signature artistry. The menu, some of which is influenced by the Mexican states of Nuevo Leon and Sonora, highlights locally sourced produce, while the decor reflects Garcia’s diverse artistic mediums. And now there is exciting news for Tempe residents and visitors: Taco Chelo is opening its second location near Arizona State University at 521 College Avenue.
Aaron Chamberlin’s culinary journey began washing dishes at the age of 15, and his passion and determination propelled him through the ranks of the restaurant industry. Chamberlin’s dedication to honest, flavorful food has been unwavering, starting from his early days in San Francisco learning from renowned chefs, to the establishment of several beloved Valley restaurants, including St. Francis (where his talents caught the eye of Guy Fieri on Diners, Drive-Ins, and Dives), to Phoenix Public Market Cafe, Tempe Public Market Cafe, and Ghost Ranch.
Suny Santana, who grew up in Monterrey, Nuevo Leon, Mexico, infuses Taco Chelo with the warmth of his heritage. Inspired by his mother’s recipes and traditional cooking methods, Santana brings a taste of home to every dish. His partnership with Chamberlin since 2011 working at St. Francis has blossomed into a creative collaboration that defines the essence of Taco Chelo. In fact, the taqueriía is named in honor of Chef Santana’s mother, Consuelo, affectionately known as “Chelo.”
Gennaro Garcia is the artistic force behind Taco Chelo, imbuing every detail of the dining experience with his touch, down to custom plateware. Vibrant murals and meticulously curated decor bear testament to Garcia’s craftsmanship, creating a visually stunning and inviting ambiance that captivates diners from the moment they step inside. What few may realize is that Garcia’s talent extends beyond his artistic endeavors; he is also an exceptional cook who skillfully infuses Taco Chelo’s cuisine with his Sonoran influence.
As Taco Chelo expands its reach to Tempe, the trio sees an opportunity to introduce their unique concept to a new audience. Situated near Arizona State University, the new location promises to be a vibrant hub for students and locals alike. With its larger space and focus on natural light, the Tempe restaurant is located near other local favorites like Postino and Snooze. Santana explains, “For us, when we think of Taco Chelo, it is a vibe and an energy. Being near ASU, we will attract a lot of students and a different clientele; we think it is the perfect location.”
The Tempe location of Taco Chelo will feature a similar menu to its flagship restaurant, offering favorites like the Beef Barbacoa, the Sonoran Taco, and the Fish Taco. In addition to these classics, the new location will introduce new dishes, such as the Taco Americano—a
play on the American penchant for cheeseburgers and fries, featuring a ground beef patty, cheddar cheese, Thousand Island dressing, pickled Fresno chilis, and shoestring potatoes on a blue corn tortilla. The Americano was inspired by a trip of Garcia’s to Mexico City, as he playfully says with a smile, “I am part of the research department of Taco Chelo.” Another new addition is the Doradita, a generous 12-inch quesadilla stuffed with a tantalizing blend of Oaxacan and mozzarella cheese, along with roasted Anaheim chiles and served with three sauces: avocado salsa, Mexican crema, and their delectable refried beans made with Sonoran Mayacoba beans.
Taco Chelo distinguishes itself from other taqueriías by offering an array of healthier menu options. Each dish contains wholesome, flavorful ingredients without compromising on
taste, like their Vegetable Taco featuring roasted sweet potato, romesco sauce, feta cheese, toasted pepitas, and green onions. Or try their Taco Chelo Salad with romaine lettuce, jicama, orange, cucumber, avocado crema, cilantro, mint, lemon vinaigrette, pepitas, cotija cheese, radishes, and Chimayo chile. Taco Chelo sources farm-fresh produce from local purveyors like McClendon’s and incorporates locally sourced honey into their dressings. Notably, they exclusively use 100% extra virgin olive oil, eschewing seed oils for a healthier cooking alternative.
Garcia’s artistic vision for the Tempe location, in his words, is “completely different,” taking on a new and distinctive form. Inspired by the rich tradition of hand-carved Mexican retablos— originally large paintings depicting saints or religious figures—Garcia curated a 12-foot-tall art installation adorning one of the seating areas. At its center stands a regal woman figure crowned in a gold corona, reminiscent of Mexican folklore. Above her, a grand custom Talavera plate, adorned with Garcia’s designs for the renowned Puebla company, is illuminated by neon lights. There are small niches around the woman that house nineteenth-century hand bells bearing Mexico’s emblematic symbol—the eagle with the snake in its mouth—add vibrant bursts of color, along with Day of the Dead mariachi figurines with wings. This captivating art installation, in addition to the bar, painted the color of green from the Mexican flag, along with a custom-made 70-foot-long wooden table, serves as the focal points of the restaurant.
As I sat with these three restauranteurs, savoring each bite of a simple tortilla topped with refried beans and salsa Macha, I couldn’t help but marvel at the magic they’ve created—one that, for this South Texas girl, conjures up a lot of flavors and a bit of nostalgia, and I cannot wait to experience their next chapter.
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The story behind the bounty of birria you see photographed below starts back in 1991. Juan Almanza has just purchased a hamburger cart from his neighbor in Mexico and has started selling up a storm. “I found a job with one of my uncles. He used to have a meat market with the festivals and everything. My uncle sat down with me and said ‘you should open a hamburger stand again.’ That was in ’91 when Mexico got [a] better trade [deal] with the United States to take and move meats... So I set it up and sold like 250 in four hours, it was crazy.” That success laid the foundation for his next endeavor; the table verde swap meet. His cart there mirrors the success he got a taste of and let him hit the ground running when he opened his legendary food truck in the Tohono O’odham Swap Meet. With the winning combination of word of mouth and tangibly tasty smells wafting throughout the Swap Meet, Chef Juan saw the glimmer of the future of the business.
Fast forward to the infamous year of 2020. Juan is all set to open the doors of a new brick-and-mortar restaurant that has been the apple of his eye and the next step in his ambitious plan. Unfortunately, COVID did what it did best and took the champagne away before the new building could be christened. While the world was figuring out exactly how to navigate wave after wave of weirdness, Chef Juan doubled down and threw his savings at the project. With the help of some fellow Gastronomic Union of Tucson members, he defied convention and kicked the doors open anyway. “Because we were just in the first month, it was kind of slow, so we don’t sell that much. We stayed trying through March, April, May. On May 5th, we start going crazy. That was Cinco de Mayo, so we sold something like $2,500 that day.” Juan said that success has more or less stayed consistent, which leads to the next chapter in
this story. One more jump to March 2nd, 2024: mere hours before the opening of a second El Rústico location. After all the build-up, commotion, hubbub, and acclaim, Juan is feeling one thing that pervades everything else. “Man, I am so tired. You know, I love what I’m doing. But I’m not too young to be crazy.” Juan is enlisting the aid of two new management roles to oversee the second location and will split his time between the two restaurants.
Juan’s culinary efforts pay homage to the flavors and traditions of Coahuila in northeast Mexico, where Chef Juan Almanza started learning his craft. Juan employs a slow, tedious process of grilling the various meats over low-heat charcoal. This slow roast, plus the 30+ spices and herbs, gives El Rustico’s meat its distinct flavor and keeps it all juicy. Speaking specifically about the food and flavors, Juan says he enjoys grilling and just about everything he makes, but two menu items are a little extra special to him. “I decided to make a shrimp taco and mahi mahi tacos. I love grilling meats, I love making salads, I love making pasta, but it’s not it’s not a main thing for me. I can say the meat is more important to me.”
In addition to their illustrious birria meat that has made its way onto the menu of other local restaurants like atop a unique pizza over at Zio Peppe (see our previous issue for more on this Tucson hotspot), El Rustico has a pretty diverse collection of other meats on offer such as cabeza (aka beef cheek), a healthy offering of cuts of goat, and a smattering of other tasty bits to sample. One flavor that Juan singles out as something everyone should try on their first visit is the goat with the red chili sauce, which has been gaining some popularity in the last couple months. He also said that their staple of Quesabirria which is Classic Mexican stewed beef and melted cheese tucked into a crispy corn tortilla is a must try.
The two locations are set to be pillars of the town that is honored to be named the best 23 miles of Mexican food in the country. Visit El Taco Rustico Tuesday through Sunday for your chance to savor some of the most beloved birria in the state.
PHX Beer Co. is proud to announce their new partnership with the AZ Water Association.
Learn More at www.azwater.org
Through 2024, a portion of proceeds from every Zanjero Juicy Ipa sale will be donated to the AZ Water Association to aid our Arizona Water workers with continued education and professional development. Water is the life blood of a brewery, and we hope our efforts will raise awareness on the importance of Arizona water conservation and management to ensure we have access to clean, usable water for many years to come.
“This is one of the best elevated classics I’ve seen on triple D in a long time,” Guy Fieri tells chef Dom Ruggiero, CEO and founder of Cast Iron Concepts, on a recent episode of Food Network’s Diners, Driveins, and Dives. Fiere is not the only one impressed with Ruggiero’s decadent twist on Chicago Beef. The dish features a slab of buttery brioche blanketed in smoked provolone and smothered in rich jus, then topped with shredded slow-cooked oxtail and zesty house giardiniera. The Chicago Beef has been a signature at Hush Public House since its debut in 2019. It’s a contributing factor to the restaurant’s many accolades, including winning Best New Restaurant from PHOENIX magazine in the same year. Hush is first of three North Scottsdale eateries under the Cast Iron Concepts umbrella, joined by Fire at Will in 2022 and Bar Cena in 2023. “Opening other restaurants was always the goal,” says Ruggiero, a Le Cordon Bleu Scottsdale graduate who infuses his menus with inspiration from his travels and Marine Corps service in the Middle East and Asia.
Dom’s hallmark lies in sophisticated small plates and entrees with diverse global influences. “I’ve wanted to do that forever,” explains Ruggiero, who honed his skills at Arizona spots like Ingo’s Tasty Kitchen, Chelsea’s Kitchen, Zinc Bistro, and FnB. “It’s how I like to eat— getting together with a group of friends and ordering different things to share,” he says. “And we really try to use as many local products as we can to support all of our friends and their cool stuff, like Sonoran Pasta, Cutino hot sauce, and Frites Street fries.”
In addition to the aforementioned Chicago Beef, other Hush Public House signature dishes include crispy crabmeat and roasted corn hush puppies, and duck confit fried rice adorned with a sunny side up egg and housemade rayu (Japanese chili oil). Another hallmark is grilled oysters slathered in a garlicky butter accented with Cutino Sauce Co. habanero hot sauce, inspired by Ruggiero’s New Orleans honeymoon. “There’s five or six staple menu items and the rest of the menu changes with the seasons or when we come up with something new,” he notes.
For Fire at Will, Ruggiero originally envisioned a “hip, cheffy restaurant with dishes like bone-in cote du boeuf and whole branzino,” but it evolved to meet guests’ preference for more affordable options. “Instead, I put on a grilled ribeye with loaded baked potato, salmon, and scallops with saffron risotto,” he says, “and added a kids menu, which I had never done before. Now we have regulars who dine two or three nights a week and bring their kids, so it’s morphed into more of a neighborhood restaurant.”
Along with best-selling small plates like Iberico ham croquettes with harissa-spiked aioli and goat cheese-stuffed bacon-wrapped dates is the Hush Burger, made famous as a former Wednesday night special at Hush Public House. “I never planned on doing a cheeseburger,” shares Ruggiero. “But being a butcher, everybody said ‘come on, you’re the meat guy, you have to have a burger!’” He acquiesced, offering twelve “first come, first serve” double cheeseburgers once a week. “I ground the meat myself for the burgers and smashed them in my grandmother’s 100-year-old cast iron skillet,” says Ruggiero. “Needless to say, they caught on. We’d have people lining up at 4:45 before we opened, so we’d sell out right away. I decided we’d put the burger on at the next restaurant we open, so it’s always on the menu at Fire at Will.”
Like its siblings, Bar Cena was an instant hit when it opened last year. “We designed it as half lounge, half restaurant doing what we do— elevated small plates and entrees—but with a more European flair,” describes Ruggiero. Here you’ll find fan favorites like airy popovers accompanied by cacio e pepe butter, pate en croute studded with cranberries and pistachios, and fork-tender veal osso buco nestled on a bed of Hayden Mills polenta with velvety sherry cream and citruslaced gremolata.
Rounding out the food options for all three restaurants is a thoughtfully curated beverage program. The drink menu stars inventive cocktails created by bar veterans Libby Lingua and Mitch Lyons of Highball and a craft brew list stocked with “as many local beers as we can, like Wren House, 12 West, Tombstone, and 1912,” says Ruggiero. “And we teamed up with The Shop Beer Co, so we have a Cast Iron Concepts lager that is on tap at all three locations.”
A winning formula for serving creative and delicious food in comfortable atmospheres has proven itself, and it’s not just the culinary aspect. Chef Dom Ruggiero attributes much of the success to his team. “We have a really amazing staff, many who have been with me since before Hush,” he notes. “It’s a really close knit, family culture that we extend to our guests, so we have a lot of regulars.”
Ruggiero shows no signs of slowing down. However, Phoenicians will be happy to hear that his sights are set beyond the current Scottsdale confines. “These three are within five miles of each other, so I’m ready to share what we do with the rest of the Valley.” And when that time comes, we’re ready too.
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Who knew that sandwiches were to thank for inspiring one of Arizona’s most prominent foodie families? “While I was born and raised in New York, where my Italian father was a plumber, our family relocated to Phoenix in the early 1970s when I was 17,” said Pat Christofolo. One of six children, she said. “Once settled, my father connected with what was, back then, the few other Italian families in the area.”
According to Pat, there was one thing that her father and all of his new friends agreed upon: there was a lack of any authentic Italian delicatessens in the area. They wanted to change that. “While he put pen to paper on a plan, I moved to Berkley, California for a spell, living out my hippy fantasy,” said Pat. “However, by 1974 when he opened Capistrano’s Delicatessen in Phoenix, I was back in town. I walked into the deli on opening day, and joke that I do not think I left [the place], save to sleep for the next eight years.”
During her time working with her father, Pat became a parent herself, welcoming Dustin Christofolo to the world in 1981. “I was a single parent, but by this time had undergone some culinary training in addition to working at Capistrano’s, so I spread my wings when Dustin was just four months old, opening Out to Lunch sandwich shop, and then Lunch in the Sack, and finally Sandwich Indulgence
over the next decade,” said Pat.
By the 1990s, with Dustin fully immersed in all things skateboarding, wakeboarding, hockey, baseball, and snowboarding, Pat would fly even higher by moving into the catering world. “I opened Santa Barbara Catering—today called Artisan by Santa Barbara Catering— in 1994, thanks in great part to my sister, who was an attorney at the time and ever-ready to give my number to partners planning events,” said Pat. She noted her father continued to expand as well, adding a bakery operation to his concept while helping grow the entire deli industry across Arizona.
In 1997, as the catering business boomed, Pat had the opportunity to lease the small restaurant at The Farm at South Mountain. “This was 27 years ago when Wayne Smith—a landscape architect by trade—owned the land. We always joked he would have preferred we lock the gates and just ask folks to throw money over the fence than to have crowds on the property,” said Pat. Yet her persistence and determination led to the opening of multiple restaurants at The Farm.
As Pat began to reimagine The Farm into the nationally lauded, farmto-table mecca that it is today, Dustin would graduate McClintock High School in 1999, initially aiming to take his talent in sports to the next level. “As it became clear that my professional sports career was likely not going to happen, I decided to embrace my exposure to all things food and drink during my childhood by taking a job at the
catering company, but not in the kitchen,” said Dustin. “I essentially worked as admin before moving to a managerial role at Quiessence when it opened in 2003.”
Dustin would fall in love with wine before food while working in the front of the house, so much so that in 2005 he temporarily relocated to Napa to take part in an immersive wine program. “When I returned, I transitioned into more of a maître de role, really ramping up our wine game with my newfound passion and confidence when it came to the art and science of pairings,” said Dustin.
Soon enough, Dustin’s interest shifted to the kitchen, especially its use of hyperlocal ingredients, which was still an anomaly in the Valley in the mid-2000s. “I whet my teeth at our daypart concepts, making—of course—sandwiches to start, and then really falling in love with flavor combinations when I started making soup,” said Dustin. Around that time he was accepted into a prestigious New York-based culinary program in 2008, which included eight months of hands-on education in his grandparents’ native Italy.
Once back in the Valley in 2009, Dustin was a dedicated chef,
spending countless hours developing recipes as a chef at The Farm. He then contributed to the opening and leading the kitchen at the family’s one-time eatery at the Secret Garden. “In 2012, our lives changed forever when Wayne approached me with an offer to buy the entirety of The Farm at South Mountain’s operations,” said Pat. “It was taking the chance of a lifetime, so we went for it.”
Dustin would come back to The Farm full-time, taking over Quiessence as executive chef in 2013. In the 11 years since, the mother-son duo has taken the culinary world by storm. They kept their focus on slow food, good food, and the freshest ingredients above all else. “Today, we have three restaurants on property in Morning Glory, Farm Kitchen, and our fine dining Quiessence, as well as our organic Soil & Seed Garden, which Dustin oversees with our talented grower, and boutique retail market Botanica,” said Pat. “Our aim is to constantly push ourselves to make this little slice of edible, sustainable heaven even better.”
In recent years, the Christofolo family built a free-standing 1,500-square-foot, state-of-the-art kitchen for Quiessence featuring top-of-the-line Hestan products from wall to wall. They also invested heavily in beautifying the ultra-rustic outdoor spaces for dining and special events like weddings, including enhancing its seating in the mesmerizing pecan grove. Recently, they purchased an Argentinian-style wood-burning grill from Grillworks as well as a 25-foot specialty smoker from Scott Holmes of Little Miss BBQ fame.
“We are changing—and we hope, elevating—the food game in the Southwest, one dish at a time,” said Dustin. He noted that they expect to host 200 events and welcome more than 100,000 guests this year alone. “In addition to our morning bakery staples, farm-fresh lunch service, and prix fixe dining for the ages option at Quiessence, we are really getting into smoked meats and elevated grilled local vegetables in ways that will blow guests’ minds.”
Case in point, Dustin recently launched a brisket sandwich at The Farm. Sounds basic enough right? Wrong. This sandwich is a mashup of a French dip and Banh Mi with pickled veggies and a pile of Dustin’s smoked meats. There is also a Japanese sweet potato at Morning Glory that stands at about five inches tall with smoked meats, cheese, caramelized onions, honey-slathered crumbled bacon, cilantro, Chimayo aioli, and two sunny side up eggs.
So, what is next for the first family of The Farm? “We are considering a pop-up concept featuring smoked meats to complement all of our new culinary tools and techniques, and you can always expect all of our menus to change based on what we raise, grow, and harvest right here on property,” said Dustin.
CC’s on Central is one of those special restaurants where the food feeds both the stomach and the soul. This family owned and operated small business does so with a menu of delicious Southern cuisine with a modern twist. Visitors jump at the opportunity to indulge in one of their classic menu items such as the jambalaya or the Po’boy (pictured below). Depending on the day, one might find themselves lucky enough to order some of their famous Dankenstein wings.
The first time I heard about Chef Devan and his family was through friends and industry professionals who often share their visit to CC’s. After hearing nothing but rave reviews about Chef Devan and the food, the hype was starting to build.
Upon entry visitors are likely to be greeted by a soul as sweet as CC’s french toast. That would be the co-owner and Devan’s mom, Sharon. During our visit she recommended nearly everything on offer, including the Tasty 3 which includes a cup of jambalaya, red beans, and shrimp étouffée, with a side of rice and corn bread. The first bite of jambalaya will tell you everything you need to know about CC’s. Each bowl is loaded with flavorful, made from scratch ingredients. CC’s serves food that will make you reminisce whenever the words “soul food” or “the south” is brought up in a conversation.
After doing some serious damage to the Tasty 3 (pictured on pg. 62), we recommend exploring the rest of the menu. If breakfast catches your eye, opt for brunch items like buttermilk pancakes and praline french toast (pictured on pg. 62). Or, try the Calas, classic Creole rice fritters where each ooey gooey bite will bring a smile to your face. The people and food at CC’s will fill your heart with joy, but be careful not to fall into a food coma.
Sharon shared that another fan favorite are their Danks or Dankenstein Wings. Curious? Well the Danks are some of the best dry-rub chicken wings ever! One thing about these wings
that is immediately apparent is that each wing is enormous. Upon your first bite you will receive an explosion of flavor! Each taste includes a little spice, citrus, sweetness, and zest, complimented by a solid crispy outside.
Few restaurants will please your taste buds like CC’s. It scratches a unique itch in a food scene not known for southern cuisine. For us it was almost emotional. The experience nearly made tears well up! If you’re hoping to uncover the secret to what makes these wings so special, Chef Devan may not be much help. When we inquired we were met with an evil laugh.
Chef Devan is a culinary genius and is carving his own lane in the local food scene. It’s clear why he’s heavily respected by some of the other city legends. That respect and appreciation has continued to make its way through the community, with local foodies frequently sharing the CC’s story online. This mother & son duo are doing magical things over at their Midtown Phoenix hotspot. They take pride in what they serve and treat every person who walks in like family. Their menu is a wonderful way to dig into the flavor of the south, with plenty more items we can’t wait to enjoy again, including the hot link po’boy, the collard green salad, and multiple desserts like the bread pudding with bourbon sauce. Looking to wow a larger group or business gathering? Visit CC’s website for info on their catering services.
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