a taste of az magazine summer 2023

a taste of az

the stories of arizona food & beverage

best boba publisher’s picks chilte

a taste of az food & drink festival

salt river fields |

publisher’s note

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photos

design

team:

Luke Irvin

Eric Walters

Christina Barrueta

Alison Bailin Batz

Marci Symington

Steven Larson

Issac Stockton

Eric Walters

Paige Irvin

Luke Irvin

Luke Irvin

Marci Symington

Issac Stockton

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Arboleda

A Journey to the Mediterranean in Scottsdale Quarter

Written By: Christina Barrueta |

Photographed By: Luke Irvin

“It’s the biggest restaurant we’ve ever done,” says Arboleda co-owner Mitchell Rosenthal, as we admire the stunning interior of his Scottsdale Quarter restaurant. “Our restaurants in San Francisco were about 100 seats, and this is about 240.” In April of this year, restaurateurs Mitchell and his brother Steven Rosenthal, along with Björn Kock, opened the doors of Arboleda to whisk diners off to the Mediterranean. They tapped designer Mark Zeff, who created a breezy indoor-outdoor concept with a grand barrel-vaulted ceiling, floor-to-ceiling sliding glass doors that merge the outside patio and dining room in nice weather, and a 14-foot olive tree as a centerpiece (arboleda translates to a grove of trees in Spanish).

Although the restaurateurs have a long history of operating several successful restaurants, Arboleda represents a long-planned entry into the Scottsdale market and an entirely new concept for them. “We’ve always done one-of-a kind restaurants, including our places in San Francisco and one we had in Portland, Oregon,” says Rosenthal, who during the pandemic aftermath had to shutter all the restaurants except for Town Hall, a San Francisco culinary institution with a Southern menu.

For the first six months as they scouted a location, the team concentrated on Old Town Scottsdale. “Then someone said you should look at North Scottsdale and as soon as we came up here, we knew this was where we wanted to be,” shared Rosenthal. The well-curated shops and walkability of Scottsdale Quarter appealed to them, as did the neighborhood’s residences. “We wanted to be part of the community since we all moved from San Francisco, and now we all live within five minutes of the restaurant.” That includes Executive Chef Evan Gotanda, a Los Angeles native and Le Cordon Bleu graduate who had worked with the trio for eight years in San Francisco. “Evan was the chef of Salt House, which was California progressive cooking, and Anchor & Hope, an East Coast-style fish house,” Rosenthal explained.

To craft Arboleda’s distinctive Mediterranean menu, Gotanda drew inspiration from his experiences and his travels. “We took an R&D trip to Spain,” he shares as he mentions the team’s exploration through Madrid, Barcelona, Bilbao, Gerona, and San Sebastian. “Every dish has a story to it and a lot of thought. There were many conversations between Mitch and me as we tested recipes back in San Francisco. And now that we’re here, the menu continues to evolve,” says Gotanda, in part because of connections they’ve made in Arizona.

“We were surprised at how many great products we were able to find out here, like local purveyor Jet Fresh for the shrimp in our gambas, and WorldClass, where we get our octopus, jamón Ibérico, and great Argentinian beef,” notes Gotanda. “I’ve met a farmer growing White Sonora Wheat,” Rosenthal adds. “And tomorrow we’re going to meet up with Heartquist Hollow Farm. I had some of the lamb last week and loved it. And then they turned me on to Rhiba Farms.”

Along with local sourcing, you’ll find Mediterranean countries such as Spain, France, Italy, and Greece deliciously represented on the menu. There are tapas and shareable plates like hand-carved jamón Ibérico de bellota (the luxurious prized Spanish ham made from acorn-fed Iberian pigs) and charred Portuguese octopus with pickled Persian cucumbers (“the amount of octopus we sell is insane,” says Rosenthal). Also try the hummus with za’atar and puffy pita bread baked in-house, or the hamachi crudo (seen pg 10) with carrot purée, black garlic vinegar, crispy Brussels sprouts, and Gotanda’s signature chili garlic crunch made with dried chiles, garlic, shallots, and ginger.

Gotanda’s skills are further demonstrated in the deceptively simple-appearing Spanish tapas of patatas bravas (crispy potatoes with smoked pimentón espuma). To produce them, he grates a combination of Kennebec and Russet potatoes, seasons them with onion and garlic, and then compresses them in a Cryovac before rolling them out, cutting them into cubes, and frying to produce an ethereal crispy-creamy texture. “Typically, it comes with a tomato-based spicy sauce and aioli,” he explains, “but for ours, I base it off a Hollandaise recipe using egg yolks, cream, shallots, and a mix of dried chilies. It’s sous-vide in a water bath for about half an hour, and then we puree it and aerate it in something like a whipped cream charger. It’s finished with charred onion ash, so you get a lot of layers of flavor.” “Evan’s cooking is so layered,” adds Rosenthal, “with so much technique. What’s interesting is that the dish mimics the traditional aoli and tomato flavor, but it’s lighter. And better.”

The same care is seen in the gambas píl píl (shrimp with garlic and chile) with Gotanda’s secret being three kinds of oil—a garlic oil, his chile crisp, and a laborious shrimp oil made by combining shrimp shells with tomato paste, herbs, and oil, and cooking sous-vide for 10 hours to extract the maximum shrimp flavor. “It’s a long process,” he notes, “but using the three oils really elevates that dish.”

Those looking for heartier dishes may want to dive into grilled chicken with peri-peri sauce, made with African peri-peri peppers, vinegar, and spices. Or, indulge in the filet mignon (pictured left), which is butterflied, seasoned, and rolled before being sliced into juicy spirals. Another standout is the lobster spaghetti with toasted garlic and vadouvan (a French interpretation of an aromatic Indian curry blend) inspired by Gotanda’s years working with LA’s famed Italian chef, Celestino Drago.

With beverage director Brandi Young in charge, the wine and cocktail programs are just as thoughtful, with Young putting special effort into seeking lesser-known labels and interesting varietals. Thanks to Young’s guidance, my goto wine to accompany gambas and tapas is a refreshing glass of Viña Esmeralda blanco, an aromatic blend of white Moscatel de Alejandría and Gewürztraminer, while the Montsant Llenca Plana, a rich Spanish red, is a perfect pairing for Arboleda’s juicy steaks. The cocktail menu includes specialty drinks like one of my favorites, the Sueño (a gin and tonic enhanced with white port and juniper berries), and stay tuned for an update by renowned cocktail whiz Richie Moe, who recently joined the team.

Rosenthal and Gotanda emphasize that the experience is just as important as the food at Arboleda. “There’s a special satisfaction and a certain feeling you get from a busy night and speaking to the guests,” Gotanda notes. Rosenthal agrees: “You really have to have that need to make people happy. That’s what’s important. This place transports you, and it’s pretty awesome to be able to do that.”

15345 North Scottsdale Road, Suite K1-100, Scottsdale, AZ 85254

SINCE THE LATE 1800S, THE ZANJEROS WOULD TRAVEL NEAR AND FAR BY HORSEBACK, OPENING OUR CANALS TO ENSURE WATER FLOWS OUT OF OUR FAUCETS AND GROW OUR CROPS. WITHOUT THESE "DITCH RIDERS", NOT ONLY WOULD WE NOT HAVE WATER, BUT WE WOULDN’T HAVE BEER! FOR THIS REASON, WE GIVE THANKS TO THE ZANJEROS. THIS IPA FLOWS FREELY WITH CITRUS FRUIT-FORWARD HOPS SO AROMATIC THAT NO GATE CAN HOLD IT BACK.

@phx.beer.co

6.3% ABV 20 IBU

Written By: Alison Bailin Batz

Photographed By: Luke Irvin

HEY, SWEETS!

Phoenix’s culinary scene is abuzz with a rising force of creativity and skill—female pastry chefs who are setting the dessert world on fire. These talented women have mastered the art of transforming simple ingredients into delectable masterpieces that captivate the taste buds and ignite the imagination.

From intricate cakes to delicate pastries, their creations not only showcase their technical prowess but also reflect their unique perspectives and stories. Join us as we delve into the thriving world of female pastry chefs in Phoenix, where innovation and sweetness intertwine to push culinary boundaries.

Jolie Skwiercz | Wrigley Mansion

As executive pastry chef of Wrigley Mansion, Skwiercz—who competed on her college’s ice carving team—has the golden touch, and it is no wonder given she is an Olympian. However, it is not for ice carving. The Michigan native was chosen as among the talented chefs across the nation to cook for American competitors during the 2012 Olympics in London. The seemingly intimidating task was nothing new for Skwiercz. Though still in her early 20s, by then she had already served over 23,000 people across 10 buffets daily during the PGA Championship at the country club where she worked.

Skwiercz moved to Arizona in 2013 and for the next near decade she sweetened up tourists’ and locals’ lives across the Valley at The Wigwam, Sheraton Downtown Phoenix, We-Ko-Pa Casino Resort, and Café Monarch, before joining the Wrigley Mansion as executive pastry chef in 2021. Today, she leads a team of culinary rock stars in creating edible sculptures, dreaming up wild event dessert stations, pairing seasonal inspirations with wine tasting and chef’s table menus, and consistently delivering a gold medal-worthy, ever-changing lineup of delights for nightly guests.

Stephanie Bartlett | We-Ko-Pa Casino Resort

The executive pastry chef of We-Ko-Pa Casino Resort has a big job. The role oversees all things sweet and treat across the award-winning resort’s six dining outlets: Ember, the Buffet, Ahnala, WKP Sports & Entertainment, the Market, and Daubs. And then there is the catering and events side as well.

But it is all in a day’s work for Stephanie Bartlett (pictured on pg 19), who took on the job in February 2023, just in time to crank out literally thousands of desserts during Valentine’s Day weekend, which is sort of the Superbowl of dessert season. Unrattled and eager to show the Arizona culinary world what she could do, Bartlett relished the challenge. After all, she had Mickey on her side…as in Mouse.

Bartlett happens to be the former pastry chef assistant for The Walt Disney Company in Orlando, working at both Disney’s Animal Kingdom and Disney’s Boardwalk Resort. In addition to her endlessly long list of regular duties, Bartlett also coordinated pastries for events, photoshoots, and executive-level tastings. Prior, this Arizona girl and Northern Arizona University graduate first got into the industry working as a cake decorator at the locally owned Bashas family of grocery stores. She also spent time as a pastry intern at the JW Marriott Phoenix Desert Ridge. Bartlett even did a stint in Sun Valley, among the ski capitals of the world, creating desserts for those fresh off the slopes. Now hitting her stride, it is all downhill from here for this homegrown talent. Check out her lemon yuzu mousse below and milk chocolate and lavendar panna cotta duo on the right!

Yudith bustos | four seasons resort troon north

Bustos is the executive pastry chef of Four Seasons Resort Scottsdale at Troon North. Her road to making sweets in the Valley of the Sun began at age 18 in her native Costa Rica when a friend opened a pastry shop and asked Bustos to help. Though she had almost no prior experience, Bustos quickly learned she was fascinated by how a few ingredients could be transformed into edible art and decided to go to culinary school. In 2011, she earned an internship under a French chef at a luxury resort, and when he moved to the Four Seasons Resort Costa Rica, he encouraged Bustos to apply for a position as well. In the 12 years since, Bustos has been an integral part of the Four Seasons brand.

Though she only joined the Scottsdale property in 2022, she already has tongues wagging with her custom wedding cake and special event bakery on the property. Bustos also re-imagined the brand’s in-room amenities, adding chocolate art pieces and other surprises. And in recent months, Bustos endeavored on her biggest project to date: launching new desserts at the Four Season’s Talavera, Proof, and Onyx culinary concepts, adding spirit-infused offerings, desserts that smoke, sweets with 3D elements, and more.

Tracy Dempsey | tracy dempsey orginals

Widely considered the preeminent pastry entrepreneur in Arizona, Tracy Dempsey is the famed founder of Tracy Dempsey Originals in Tempe. The cooking itch began at just 7 when Dempsey decided to do a lemonade stand and make crepes to attract more customers. The crepes sold out! After high school, Dempsey thought hard about studying hotel and restaurant management, but ultimately got her first degree in French literature. By 1994, she earned a fistful of advanced degrees and relocated to the Valley, initially teaching at Arizona State. Once here, she decided to enter the culinary program at Scottsdale Community College, with an eye to challenge herself and pursue her passion for pastry. And thank goodness for foodies!

If you’ve been enjoying dessert in the desert pretty much anywhere since the late 1990s, it was likely a Tracy Dempsey creation. Her work is prolific, including crafting sweet treats at Cowboy Ciao, LONs at Hermosa Inn, Mountain Shadows, Crudo, Nook, Citizen Public House and more. By 2012, she was ready for her own kitchen. Some 11 years later, her work is that of legend, notably her bacon pecan brittle and Chocolate Fleur de Sel Caramel Chocolate Cake. She not only sells items from her own retail bakery but folks can find her items across the 48th state, including at FnB, Uncle Sal’s, AZ88, Sphinx Palm & Pantry, Changing Hands Bookstore, Arcadia Premium, and more.

maria arenas | hotel valley ho.

Today, Arenas is the endlessly creative pastry chef at the Hotel Valley Ho. However, she almost took a very different path: one toward Hollywood stardom. Though her grandmother owned a popular pastry school in Buenos Aires, where Argentinian native Arenas spent much of her time, after high school Arenas pursued filmmaking, going so far as to get accepted into an award-winning University in South America for such studies. She worked toward a degree in film for three years, before changing course to pastry, attending two of the most esteemed cooking schools in Argentina in Escuela de Arte Gastronómico and Argentine Institute of Gastronomy.

From culinary school, Arenas worked for about a decade both in the back and front of the house in various aspects of hospitality, eventually serving as general manager for a South American restaurant group, leading both restaurants and a large-scale baking production center.

In 2017, Arenas and her husband—a chef—made the move to Arizona after visiting Phoenix to see friends who had moved to the area. The couple would first work at Chico Malo before both joining Hotel Valley Ho in 2018. An immediate standout, Arenas quickly climbed the ranks and now holds the responsibility of developing the resort’s renowned monthly Showstopper Shake. Recently, she introduced a range of experiential sweet treats, from raspberry cheesecake to a double chocolate cake bar with dulce de leche.”

MOJO

Written & Photographed By: Isaac Stockton

City of Gastronomy, UNESCO Food Source, Best 23 Miles of Mexican Food in the county; these monikers and titles speak to the bevy of culinary avenues available to travel down in the Old Pueblo. Tucson earned its recognition with a vast array of Latin food options, but has been lacking Cuban representation. That void has been lovingly filled by Mojo (moe-hoe). Headed up by Janet Balderas, this relatively new player in the Tucson culinary scene brings genuine love and focus to a relatively under-represented category of Latin food.

“I had never experienced Cuban food before. So, getting to be introduced to Cuban food and getting to find and discover something that I had never had before was very different for me.” Owner Nick Schaffer spoke about the lengths they went to prior to opening to ensure authenticity and bring the vivacious, vibrant flavor profiles from the Cuban food scene in Miami Florida into the Sonoran Desert. “I think people in Tucson are so used to Mexican cuisine. The main difference between Cuban and Mexican cuisine is that it’s typically not spicy.”

The food speaks to this continued adherence to tradition and clear adoration of the influences. Janet takes pride in Mojo being a scratch kitchen and leans into the ethos of the folks who she worked with and learned from.

Being a scratch kitchen means there are some leftovers that would normally go to waste, but Janet and her team are cooking up some ways to keep the extra food in play by potentially using it over in the bar through making infusions, reductions, or accouterments to make the drinks look and taste match the authenticity of the food.

1929 East Grant Road, Tucson, AZ 85719

“Being an all-scratch kitchen, what do we want to do with all the scraps we have? You want to utilize them. Since we use a lot of pineapple in the kitchen, eventually we got together and utilized those pineapple scraps to infuse into a liquor. Maybe do some fermentation? Maybe even some barrel aging? We have that little barrel, and we can charr the inside. I mean, who doesn’t like to use a blowtorch?”

Nico Ramirez, one of the skilled bartenders, sings the praises of the pairing of the Cubano with their take on an Old Fashioned. Their iteration is called the Hemingway and Nico says, “The Hemingway has an acidity from the grapefruit and lime juice which does a really nice job cutting through the fat of the ham that goes into the Cubano sandwich.”

Mojo is located on the northeast corner of Campbell and Grant. The location has been host to a few different restaurants over the last few years, and when the crew moved in they opted for a total to-the-studs renovation. Nick said it was gutted and rebuilt to make their vision a reality. “The only thing we kept was the hood.” The space is absolutely wide open and inviting, with light streaming in from the south wall’s numerous huge windows. That makes the seating feel warm and comforting while still achieving an elevated, dignified ambiance. The outside patio and bar area is also incredibly welcoming, even with the heat of summer looming, thanks to giant umbrellas and some healthy plant life to provide shade.

The spread on offer at Mojo is unique and specialized. First up is the esoteric yet approachable fried Yuca (you-kah). This has, at least for Janet, become their de facto french fry replacement. It has a crisp, bright texture akin to a steak fry a-la Red Robin’s fries, but has a lighter flavor and slightly starchy mouthfeel. Paired with the dipping sauce, they are something folks come back for in and of themselves.

For the next round, Janet delivered a Cubano that is deceptively deep in flavors thanks to its unassuming exterior. The crisp bread is uniquely and exclusively baked for Mojo thanks to La Estrella Bakery and Mojo is the only restaurant in town to benefit from the panaderia’s take on the bread.

For a more well-rounded, big picture meal, Nick suggests the Tour of Havana (pictured opposite). This overflowing plate has just about every shade of the Cuban flavor spectrum covered. “It’s a lot of food, so two people could share it and get a sample of just about everything” says Nick. The presentation of ropa vieja, mojo chicken, and lechon asado is almost as savory as the flavors themselves, and is a very nice way to dabble in all the delectable dietary divinities on offer.

Mojo stands to be a trendsetter in more ways than one. The intense passion infused into every aspect of the food and drink, from the spices to the desire to adhere to the principles instilled in them from the source, will set them apart from the already vivacious food scene in Tucson. Hopefully, the success of this venture leads to future expansion and the Cuban vibe seeping into the community. Being able to sit back after a divine dining experience and sip on some high octane Cuban coffee is a luxury we should all be able to experience. All the better to have that experience in our backyard.

penelope pizza

210 East Broadway Boulevard, Suite 3, Tucson, AZ 85701

Written By: Steven Larson | Photographed By: Isaac Stockton

Penelope Pizza, located in Tucson, is situated on Broadway Boulevard and Herbert Avenue, just south of Hotel Congress and the Rialto Theatre. If you’re an out-of-towner, at first glance, it’s possible you might walk right by it. If you’re a local, you might think, “isn’t that where Cartel Coffee is?” You would be correct. When Cartel Coffee first built out their space, it included an incredibly classic looking wood-fired oven. The reason being, Cartel had visions of creating an additional pizza concept for their business.

This is where Penelope Pizza owner Jared Schwartz comes into the picture. Schwartz, the brave soul, started his entrepreneurial journey in 2020, when restaurants and small local businesses were really under fire. However, his business model was perfectly modified to fit the circumstances at the time and also tie a community together. It all started with his new business, dubbed Over The Counter, which was selling DIY pizza kits. Soon after the launch of the DIY pizza kit sales, Jared launched an initiative for the community that would see for every pizza kit sold, another pizza would be provided for a hospital worker or an out of work service-industry worker. Flash forward just two years later and Jared Schwartz is now subleasing the pizza space that Cartel Coffee built out and the two are operating as separate businesses under one roof.

As you make your turn onto Herbert from Broadway, you’ll see a set of beautiful steel double doors brandishing the Penelope Pizza logo. Open the doors and you will immediately be greeted by a pizza oven situated just behind the counter, live plants draping the side of the oven, and beautifully exposed brick, making for an excellent backdrop. It all ties together for a very relaxed atmosphere that mirrors the vibe of their co-tenant’s coffee shop.

The Penelope Pizza menu comprises a blend of classic styles with a modern twist. When asked to describe the foundational core principles of Penelope Pizza I was told by Jared, “It is all about balance.” The flavor profiles, toppings, quantities, and distribution are exactly how you would describe a classic pizza style. The modern twist, though, is the Penelope Pizza staple: the drizzle. Whether it be Mike’s hot honey, buffalo ranch, garlic oil, balsamic, or even, dare I say it, a pineapple drizzle. Penelope uses these finishing touches to tie together some of the most electric pizzas in recent memory!

A special consideration for pizza lovers who enjoy a beer with their pizza: while Penelope is currently waiting for their liquor license, you can order Penelope Pizza from the comfort of neighboring Thunder Canyon Brewery and nearby Pueblo Vida Brewing Company.

Penelope’s pizzas are enough of a draw, but for a truly spectacular experience, join in on one of their special, once a month pasta dinners. Every last Tuesday of the month, Jared teams up with his right-hand man Benny, friends and family, and other industry members to put on a one-of-a-kind feast. The chill vibes of the coffee and pizza shop transform into a casual fine dining event which is beloved by its community. The only thing on the menu that remains the same month after month is the wood-fired bread. Salads, pastas, and desserts are always rotating to ensure guests enjoy a truly unique evening, time and time again.

Owner Jared Schwartz shared with me how special these events are and how connected it makes him feel to the community. That includes both the guests and his tight-knit crew of hospitality professionals who make each night a remarkable adventure. The team consists of several talented Tucson chefs, starting with Morgan Franz, who is the go-to pasta guy. Ashley, Jared’s fiancé, displays her creativity through baking with a unique olive oil cake each month. The finishing touches on these dinners are put together by none other than the classically trained French pastry chef Dean Blair (owner of Okashi Confections) who puts a Japanese-Asian influence on his flavor profiles and ice creams. If you’re looking to get into one of these dinners, be sure to plan ahead as they are popular and first come first serve.

Penelope Pizza exemplifies the vibrant tapestry of Tucson’s food scene—a testament to creativity, community, and unwavering dedication to quality. With its unpretentious exterior and a culinary experience that transcends expectations, this establishment has firmly established itself as a must-visit destination for food lovers near and far.

Best Boba Tea in Arizona

Written By: Paige Irvin | Photographed By: Luke Irvin

KOKO BOBA TEA HOUSE | SCOTTSDALE

With two locations in Scottsdale, this Japanese-inspired tea bar will captivate you from the moment you enter, with extensive beverages to offer. From classic milk teas to exotic fruit infusions, there’s a concoction for every palate. They make sure that boba is not just a drink; it’s an opportunity to personalize and elevate your taste experience; you can choose your own sweetness and ice level making each drink completely customizable. Toppings include classic tapioca pearls, jelly, popping boba, aloe vera, and my personal favorite, cheese cream! The Taro Stormy is a unique and indulgent boba tea creation that stands out among the crowd. This delectable drink combines the rich and earthy flavor of taro with the smoothness of milk tea, creating a delightful storm of flavors on the palate. With every sip, you are treated to the creamy texture of taro blended perfectly with the aromatic notes of tea. The drink is topped with a generous layer of cheese foam, adding a touch of sweetness and a luxurious finish. Whether you’re a taro enthusiast or looking to try something new, Taro Stormy is a must-try at Koko Boba Tea House. Its enchanting flavor profile and visually appealing presentation make it a popular choice among boba tea lovers who seek a truly unforgettable and satisfying experience.

sono kitchen & boba | FLAGSTAFF & SEDONA

Sono Kitchen and Boba, with locations in Flagstaff and Sedona, brings the flavorful experience of a Taiwanese night market to Arizona. This unique culinary concept has gained a reputation for its exceptional food offerings and exquisite boba tea creations. At Sono Kitchen, you can indulge in authentic Taiwanese and Japanese street food. Their menu features a tantalizing array of snacks, bento boxes, and desserts that showcase the rich flavors and diverse tastes of Taiwan and Japan. From savory bites to sweet treats, there’s something for everyone. When it comes to beverages, Sono Kitchen focuses on classic milk teas and smoothies. Their selection includes favorites like the dragon fruit boba tea. This visually stunning drink features the vibrant pink hues of dragon fruit, perfectly complementing the chewy texture of the boba pearls. The combination of the dragon fruit’s natural sweetness and the smoothness of the tea creates a harmonious and refreshing beverage. The inviting ambiance of Sono Kitchen and Boba adds to the overall dining experience. The interior design reflects a Japanese chic aesthetic, with their unique take on the maneki-neko logo adding a touch of charm. The combination of stylish decor and welcoming atmosphere creates a comfortable space to enjoy your meal or boba tea.

the street | MESA

The Street Boba in Mesa, Arizona is an electric and trendy boba shop that captivates you with its vibrant art walls and diverse selection of tantalizing beverages. The interior of the shop is adorned with colorful graffiti, creating an atmosphere that is both artistic and modern. They offer traditional favorites like taro and chai to unique blends such as red bean, avocado, and papaya; the options are endless. Our recommendations would be the watermelon and house milk tea, while sweetened, both drinks remain balanced and refreshing. They take great pride in using high-quality ingredients to create their beverages. In addition to their exceptional boba drinks, The Street also goes beyond expectations by offering a range of other delectable treats. You can indulge in flavorful ramen, refreshing diamond ice (pictured bottom right), delightful mochi, and even ice cream. This wide-ranging menu allows visitors to explore different culinary delights while enjoying their boba. With its inviting atmosphere, extensive menu, and commitment to quality, The Street provides a delightful and memorable experience for all who walk through its doors.

MISS DESSERT | PHOENIX, MESA, GILBERT, TUCSON

Miss Dessert boasts four convenient locations in Phoenix, Mesa, Gilbert, and Tucson. This establishment prides itself on its distinctive menu, which offers an extensive selection of drinks and bold desserts that authentically represent Chinese, Vietnamese, and Malaysian flavors. What sets Miss Dessert apart is its innovative and creative approach to dessert-making. The menu at Miss Dessert is a treasure trove of unique flavor combinations. Prepare to be delighted by offerings such as the Thai purple sticky rice with mango and vanilla snow, a harmonious blend of sweet and creamy textures. Another standout is the avocado yogurt shake with boba, a refreshing and indulgent treat that will tantalize your taste buds. The ambiance at Miss Dessert reflects a bright and airy vibe, contributing to a pleasant dining experience. The charming brick wall in Mesa adds a touch of character to the surroundings. It’s an ideal setting to gather with a friend and enjoy a one-of-a-kind Hong Kong dessert. Whether you’re seeking a delicious drink or a delectable dessert, Miss Dessert’s diverse menu and inviting atmosphere make it a must-visit destination.

MILK RUN | PHOENIX

A true gem among boba enthusiasts located in Phoenix, Arizona, Milk Run Boba takes it to the next level with their impeccable attention to detail. The tapioca pearls are perfectly cooked, striking that delicate balance between chewy and tender. Each sip reveals a harmonious fusion of flavors, from their classic milk teas to their inventive specialty blends. Indulge in the brown sugar milk tea, a heavenly concoction that combines the sweetness of brown sugar with the creaminess of milk tea, creating a perfect blend of flavors. The boba pearls are infused with the brown sugar syrup, enhancing the flavor and creating a delightful caramel-like experience. Another beloved and authentic drink, the Thai tea, captures the essence of Thai cuisine. This drink is known for its unique blend of black tea and exotic spices. The rich orange hue of the Thai tea and the beautifully layered presentation make this drink visually appealing as well. It’s no wonder that Thai Tea Boba is a customer favorite at Milk Run, as it offers a taste of Thailand in every sip, transporting you to the vibrant streets of Bangkok.

Summer Collection

@southwestsampler

Date Night Experience

Looking for a unique date night in the Valley? You've got to come for sips and pottery making at Pip Coffee & Clay Make a night of it with local craft beers from their indoor coffee shop, while getting to know each other's skills Learn how to create your own personalized pottery on the throwing wheel and create a memory that you then get to take home with you

Donut Boats with Friends

Have you done a sunset boat cruise on Tempe Town Lake? This Donut Boat comes equipped for up to 10 people with a shaded, round table in the center - perfect for sharing your favorite snacks, take out dinners, pop, and sparkling waters. Venture throughout this lively lake while enjoying the stunning Arizona sunset.

Night on the Town

Crunchy. Crispy. CRUJiente. This locally owned, intimate restaurant is a hidden gem to those who aren't familiar. CRUJiente Tacos is serving an array of chef inspired, street-style tacos and cocktails with a latin-inspired twist Personal recommendations:

Crunchy Beef Tacos with a Premium Cru Margarita

ARIZONA'S "BED & BREW"

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

Meet the Mixologists Those Pour Bastards Hospitality

Sam Olguin & Brenon Stuart

Written & Photographed By: Marci Symington

Phoenix has established itself as a nationally recognized cocktail destination. Innovation knows no bounds with new and exciting concepts opening at a steady pace. Take, for instance, Those Pour Bastards Hospitality, who in the last three years have opened four cocktail bars on Roosevelt Row in Downtown Phoenix: Killer Whale Sex Club, Pour Bastards, Discro Dragon, and FYPM. I sat down with co-founders Sam Olguin and Brenon Stuart to chat about cocktail culture, to find out what is behind the name of their wildly popular Killer Whale Sex Club, and to learn about the new cocktails at Pour Bastards, like the Queso Fresco Magic.

Marci: Thank you for sitting down with me! First of all, I am curious how you two met?

Brenon: I have lived in Phoenix my whole life. I started in the [hospitality] industry at 17, bussing tables, and worked my way up through management, eventually leaving after nine years to help two friends open up a small restaurant. I had a great [cocktail] mentor in a guy by the name of Mike Olson. And from there, I worked at Crudo and then eventually at UnderTow where I met Sam.

Marci: Sam comes to the table with experience as well at [now closed] Pobrecito in the Churchill and at Old Town’s Counter Intuitive. I understand that while you both were managing So Far, So Good in the Churchill, you had this idea for a new bar, Killer Whale Sex Club…can you tell me about the bar and how you came up with the great name?

Sam: We had a different name at first that was more serious, meaningful. But then a lot of people wanted to know the meaning, and I didn’t want to explain it every single time. So we decided to choose a name that means nothing, it’s just eye-catching. It’s also kind of like a barrier to entry. If you’re turned off by the name, you’re absolutely not going to like what’s inside…and if you are intrigued by the name, and want to find out more, then cool, you are probably our people.

Brenan: The whole idea behind Killer Whale was we wanted to serve good stuff in an environment that we would want to hang out and party in, where we could get a good glass of wine and a decent cocktail.

Marci: And the next bar to open was Disco Dragon, or Pour Bastards?

Sam: Well, we got the space for Pour Bastards while Disco was being finished. We quickly opened something here [in the Pour Bastards space], but didn’t like how it was going, so we completely reconceptualized it in like 30 days. We did that [concept] for a minute, but it wasn’t what we wanted. So we closed for 12 days and redid everything, and then opened again as Pour Bastards. [This concept] is what we originally wanted; we just didn’t have the ability to do it at first. So that’s why it took two little turns.

Marci: And what exactly did you want?

Sam: We wanted a casual neighborhood spot with a full bar that serves cocktails, plenty of beer, that has a large wine program, and a great patio. There was nothing down here that had this extensive of a wine program with as extensive of a cocktail program with the full back bar that also serves Miller High Life. Pretty much anything you want, you can get here.

Marci: So the dust has settled and now you have four bars along Roosevelt Row. If you had to describe each one in terms of personality, what would that be?

Sam: Pour Bastards would be chill and vibey. Music levels are at a tone where it’s upbeat, but the conversation level is perfectly fine. It’s a place where I would want to go with a couple of people and just chat and casually drink.

Brenon: Killer Whale is loud, fast, fun. “All killer no filler.”

Sam: Yeah, it has this reputation of being a super heavy party environment, but it’s seated and lounge-y, and [filled] mostly with people on dates. We have natty [natural] wine for anyone who wants it, and a full back bar. The pace is fast and super quick, it’s loud and the music we play is all bass-driven, and we have subwoofers in there, like the floor wobbles. We wanted it to feel crazy, so when you leave you’d say, ‘WTF was that?’.

Marci: How about Disco Dragon?

Sam: Fast-paced modern Izakaya. I guess it’s more like a modern Asian pub. Disco Dragon is a restaurant; I mean, we have cocktails there for people that want cocktails and we have a ton of sake and a ton of beer, but the whole focus is food. The menu is Pan Asian, [with] French techniques and a strong Filipino-Chinese influence because of our two chefs, Kevin Rosale, who is Filipino and Bob Tam, who is Chinese. A lot of the menu is their family recipes, things their moms cooked, or they grew up with.

Marci: Sounds amazing. Can you give me an example?

Sam: Snackable stuff like Shrimp Toast Bao Buns–Bao Buns filled with shrimp filling, fried, and [served] with a lemon kewpie (Japanese mayonnaise) dip. Also, the Lamb Neck Birria Ramen is probably one of my favorite dishes. We get lamb neck, braise it barbacoa-style, make a kind of birria, but with a lot more Chinese Schezuan-inspired flavors.

Marci: And in January of 2023 you opened FYPM (an acronym for F$*& You Pay Me), whose entry is through Disco Dragon?

Sam: Yeah, FYPM is a counterpart to Disco Dragon where it’s more cocktails, less food. The interiors are pink neon and black glass. It’s sexy, with couches, lounge seating, and some bar top [seating], but very laid back. We have a massive 240-inch tv screen that plays like an 8.5 hour video that goes along with the soundtrack. And all the drinks (24 of them) are served in a different vessel/glassware that is specific to that drink with an edible garnish. You’re gonna want to take pictures there, the drinks look so cool.

Marci: Tell us a little about the new cocktail menu at Pour Bastards.

Sam: The menu itself reads like a cookbook. All the cocktails are accompanied by [a description of] how we make them, the equipment we use, and where to find the ingredients if you want to make it at home.

Marci: The Queso Fresco Magic sounds intriguing…

Brenon: Yes, it doesn’t necessarily taste like queso fresco, we just use queso fresco as a huge component of getting the drink to look like it does. So we are into clarifying stuff which we explain in the menu how to use cheese to do that, which is interesting.

Sam: Yeah, we basically make tomatillo salsa vodka using tomatillo, cinnamon, red onion, apple cider vinegar, and lime peel. Then we blend it all together and strain it, leaving a murky salsa vodka that we clarify with queso fresco. The result is a light pink-hued ingredient, a tomatillo salsa vodka, that is the base of the cocktail. It tastes a bit like a bright salsa salad. We garnish it with a blue corn chip topped with whipped queso fresco-sour cream-tomatillo salsa gel that you can eat as a component of the drink.

Marci: That sounds amazing to me and something I would totally try! But, do you find you have to convince customers to try new things, to expand their horizons?

Brenon: So, for us, it’s not just about the drinks; it’s about hospitality and having a good time. So, for example, if you like strawberries, I would say, try this drink with strawberry in it, and you might say, holy shit I’ve never had anything like this. And then we can go deeper with them.

Sam: Yeah at all of our concepts, we have a policy that, if you don’t like what you get, tell us and we’ll replace it–no charge. We want you to take a gamble, and you’re not risking anything to try something new if you end up not liking it. So we can go from there and figure out what you do like. And the way we wrote the menus, we have a three word description and the ingredients are very straightforward.

JL Patisserie

Written & Photographed By: Marci Symington

One recent sunny afternoon found me inside JL Patisserie in Scottsdale interviewing the magnetic Jenna Leurquin and taking some photos of her delectable treats. As I tried to stay out of the way and let the staff attend to the needs of the many customers, I noticed a gentleman who walked in with a large plastic bag, intoxicating Italian scents wafting from within. He walked to the cash register and handed over the package to a confused cashier. He told her it was one of his favorite Italian sandwiches from a nearby restaurant and he felt they needed to have it, adding, “You bring so much joy to my day that I’d like to share some joy with you.”

And that is when it struck me. This is not only a story about Leurquin, a Belgian golf pro who excelled in two majors at an American university while on a golf scholarship. It isn’t about how she then earned a culinary degree from the Cordon Bleu in Paris before returning to the states to marry her college boyfriend. It goes deeper than writing about how the duo opened two pastry shops in Phoenix with immediate success, and how JL Patisserie earned the coveted James Beard semi-finalist nod for Best Bakery in 2022. While these are impressive accomplishments, I would argue that the story of JL Patisserie is about how their service, hospitality, and food have earned a legion of intensely loyal customers.

Looking through my notes, I realized this customer focus and the loyalty JL Patisserie engendered was a common thread throughout our interview. While Jenna opened JL Patisserie to recreate the beloved croissants enjoyed by Europeans, her wish was for her customers to learn the craft as well. To that end, JL Patisserie hosts frequent baking classes showing students how to produce macarons, éclairs, croissants, and baguettes (to name a few examples).

Leurquin tells me, “You need to know what you’re looking for and the little secrets and cues that make a big impact. People are amazed at their ability to make a croissant …Also, I get to share my tricks, stories, and passion, and really have this connection with the community. Most of them are my customers and they get to know me, and we just cook together.” If this sounds fun, she also encourages participants to bring their spouse, to crack open du vin and get to know each other.

If the classes don’t work with your schedule, there are other ways to partake. Leurquin offers private classes—think bridal, bachelorette, or corporate parties—as well as a take-home Bake Collection of croissants, cinnamon rolls, and breads that you can finish baking in the comfort of your home. Leurquin says, “It’s one thing to go to a bakery and buy fresh croissants, but it’s another to have the experience of baking it at home. We set them up so all you do essentially is bake them. The house smells good, you can involve the kids in baking it, and it’s a higher quality than you find in any grocery store.”

You could also feel the impact Jenna has on her employees. There is almost something motherly about it, and a sign of leadership that motivates a team to wake up at 3 am to prepare the day’s delicacies. When not working in the bakery, she seems to be in constant motion, encouraging those around her to take advantage of every minute of the day. “I grew up with that kind of mentality and [I think] the busier the person, the more things you can manage on your plate…At the end of the day if I ask my team members, ‘hey let’s go out and play pickle ball’, and they say they are tired, I say, ‘it will be fun, even if for just 30 minutes.’ ”

Running two bakeries limits Jenna’s time on the course to just a few days a year. Regardless—and this will make many a golfer jealous—she still maintains a two handicap. Très impressionnante!

7342 East Shea Boulevard, Suite #108, Scottsdale, AZ 85260 4700 North Central Avenue, Suite #121, Phoenix, AZ 85012

CHILTE

Written By: Christina Barrueta | Photographed By: Luke Irvin

In the fall of 2021, I was invited by Alex Martin and Yotaka Promtun of Lom Wong (the downtown Phoenix James Beard Award-nominated Thai restaurant) to celebrate their new documentary. Over dinner, I was introduced to their friends Lawrence “LT” Smith, III and Aseret Arroyo, then owners of the Chilte food truck, and immediately recognized them by their Chilte Instagram.

Thanks to Arroyo’s posts, I had been drooling over colorful photos of cochinita pibil tacos with pink grapefruit and chorizo pastor burgers with pineapple and green chile. I had yet to experience their inventive culinary creations, but days later, I finally visited their food truck to chow down on fantastic chorizo pastor and birria tacos on handmade tortillas.

In September 2020, Smith, a former NFL player with the Indianapolis Colts, and his fiancée Arroyo launched Chilte Tacos at the Mesa Farmers Market and soon had fans, and press, buzzing. Phoenix New Times wrote about their quesabirria tacos on squid ink tortillas and tamales made with chapulines (grasshoppers roasted with garlic and chile). The Arizona Republic shared their duck fat chicken carnitas on jalapeño and cranberry tortillas and spoke of the couple’s dream of opening a brick-and-mortar restaurant.

That dream was realized this past February when Chilte debuted as a restaurant inside the historic Egyptian Motor Hotel in downtown Phoenix, where it quickly garnered more attention from national publications such as Bon Appetit and Forbes, and earned a spot on Mashed website’s “11 Best New US Restaurants to Try in 2023.”

Here’s a chat I had with Smith about his culinary journey:

How did you transition from football to a culinary career?

When I hung up my cleats, I was looking for my next passion. In high school, I would bake cakes for my family, and in college, I loved making cheesecake and was always having cookouts for my team. I decided to apply for the Food Network’s Great Food Truck Race and we made it all the way to the finals and casting. I said if we don’t get on, I’m going to go to culinary school and when we didn’t, I went to Arizona Culinary Institute.

How did you get your start?

My first professional kitchen was elements at Sanctuary. I applied for pastry, but ended up getting in as a cold line cook. At the time, I was working with Beau MacMillan, Peter McQuaid, and Rene Andrade. I was growing fast, but when there wasn’t room for me to move up, they sent me to work for Alex Stratta at Match at FOUND:RE.

That must have been a great experience.

It was amazing. Chef Stratta was in the kitchen every single day, so I had hands-on coaching and mentorship working shoulder to shoulder with him.

What was another pivotal point in your career?

I was an opening sous-chef under Rene and Roberto [Centeno] at Ghost Ranch. That’s where I met Aseret. The GM was friends with her sister and they linked us up. While there, I became the executive pastry chef for Tempe Public Market Cafe too, which was super fun. So I ended up working for the group as Ghost Ranch sous-chef, executive pastry chef, and even bartending, at the same time. I wanted to learn everything.

How did you transition to Chilte?

Being out of work with the pandemic is when the wheels really started turning about building my own thing. We tested recipes in my kitchen and then applied for all the permits. Our first Commissary Kitchen was at Frites Street, and then Local First Arizona Kitchen in Tempe, close to the Mesa Farmers Market. That was our first market, with just me and Aseret working the grill and tortilla press.

What was on your first menu?

Our hand-pressed tortillas, of course, with birria and chorizo pastor with pineapple salsa.

Were you successful right away?

No. We had weeks where we had no sales or just two or three. It was very disheartening.

How did that change?

We’re both hustlers and fighters, so we persevered and decided to keep fighting a little longer. From the few sales we did, we were getting really positive feedback, so those pops of positivity helped. And then it finally clicked and people caught on.

What made you move to a food truck?

It was always part of my goal. We were able to get it with a lot of help from our families and it opened up our range and introduced us to new pockets of followers.

And now you’ve opened Chilte as a restaurant. How would you describe it?

It definitely has a Mexican heart, but not the Mexican that you would expect. We pull influence from our travels in Mexico, our life experiences, and Aseret’s culture growing up in Sinaloa and LA. It’s about culture and tradition. Whether it’s the Japanese influence in Sinaloa, the AfroMexican influence in Guadalajara, or the indigenous influence in the Yucatan, we use common threads to experiment with flavor.

Tell me about your menu.

The first menu was a little all over the place, but with our second menu, we’ve reined it in and I’m very excited about it. There are favorites I like to eat personally, like a big-ass birria taco on a flour tortilla, things I missed making in the food truck like the green chorizo vampiro (pictured left), and items that also work for our to-go window like the chorizo burger. And our yuca fries are just phenomenal—super crispy outside and pillowy inside. They’re a labor of love, let me tell you.

And your Black Pink dish was inspired by your appearance on Food Network’s Chopped?

Yes, I was on a chocolate episode. I wanted to be ready in case they put something weird in the basket, like seafood. They didn’t, but I had built a whole dish in my head with shrimp and chocolate aguachile just in case, so it was really exciting to put it on the menu.

I know your mole trio is a signature, too. The moles were inspired by a trip through Oaxaca and are all made in-house. Our mole Negro is made with a super-dark cocoa, chiltepin pepper, and dried chiles, the mole amarillo is a yellow caper and raisin-based mole, and our mole pipian is a green mole with pumpkin seeds, sesame seeds, and a bunch of herbs like hoja santo, epazote, and cilantro. You can have the mole as an appetizer, or as an entrée, by adding bone marrow from Underbelly on 7th Ave or beautiful lamb from Argentina.

What are your goals?

I want people to keep coming back. I don’t want you to just say, “that was super cool” and think of us as niche. I hope you say, “man, the food is great, and the staff is dope.” You may have to Google an ingredient, but our food is rooted in Mexican tradition, recognizable, homey, and should remind you of something that you grew up eating. I want people to see what we are doing, feel comfortable, and keep coming back.

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WHO’S THAT?!

For many, necessity is the mother of invention. For Kevin Heinonen, necessity was the mother of reinvention, both as it relates to his life and Arizona’s culinary community.

Rewind to 2009. At that time, Heinonen was working as an attorney in Phoenix. “Like everyone at that time, the Great Recession was taking its toll, and I desperately needed a break,” said Heinonen. “I got to talking with my cousin, a chef in Flagstaff, and by the end of our conversation, I felt like I could really use some of that northern Arizona air to clear my head.” Once up north, Heinonen also became convinced that the mountain town had more than just fresh air; he saw it as a food city on the rise.

“This sounds insane given the timing, but I decided to invest in some real estate and try my hand at the restaurant business, albeit in the back of the house doing operations, not as a chef or anything,” said Heinonen. “But I was not totally crazy. I knew that the cost to invest in something in Downtown Flagstaff was just too great, so my partners and I looked into a space on the other side of the train tracks.”

The area where he sought the lease on space was called the Southside, and at that time it was home to a strip club, shelter services, and dilapidated buildings that were almost 100 years old. “Do not ask me how we knew, but we felt in our bones that the Southside neighborhood could serve as the epicenter for an explosion of culinary creativity,” said Heinonen. “It just needed a spark.” Enter Tinderbox Kitchen, which opened before the year’s end. “The name was fitting in many ways, especially since its opening lit a metaphorical match and started what we feel like is a food revolution,” says Heinonen.

Written By: Alison Bailin Batz | Photographed By: Luke Irvin

The concept was to take rustic dishes and give them an update as well as an upgrade on plating, without getting too wild straight away. They also excelled at pairing food with local and regional beers, wine, and cocktails. Clearly answering a need in the market, against all odds it was very much an overnight success. So much so, in fact, that it was common to see a line down the street of people waiting to get tables or hoping for a last-minute reservation. Enter The Annex in 2010.

“There was this funky, similarly historic but dilapidated space that used to be a guitar store next door to Tinderbox that became available, so we jumped on it, quite literally annexing it into our Tinderbox property,” said Heinonen. “Initially, there were no plans for it to be anything more than a comfortable spot indoors for folks to grab a drink and wait for their table at the main restaurant.”

Fate, again, had bigger plans. Quenching the market’s thirst for a little mixology magic, The Annex was soon transitioned from a standingroom-only concept into its own unique destination: The Annex Cocktail Lounge.

“We were cruising with both locations until 2013 when a cultural anthropology graduate fresh out of school took a job with us as a barback,” said Heinonen. “That fellow is none other than Nick Williams, today one of our co-owners and the visionary behind all of our operations, as well as our cocktail program.”

And while some may think the degree was a waste, as Williams quickly climbed in the ranks, he found that his study of how people interact and build culture was critical to his and the concepts’ continued success.

By 2014, now with Williams on the team, it was time for expansion yet again. “To give a visual, Tinderbox

Kitchen and Annex Cocktail Lounge are next door to each other, and then—back 10 years ago—there was this utterly offensive abandoned patio space that was once a group of sheepherders’ handball court in the 1920s,” said Williams. “Next to that weed extravaganza was another historic building that was once a commercial tourist home.”

It became available and the team, now also with chef Mike Schmitz on board overseeing the regular and seasonal menus, jumped into action. They leased the property and worked with the city for months to ensure that as much of the original structure could still stand, but that it could safely show customers a very different side of the brand to date.

“We were rocking dinner and drinks, so it made sense to take on breakfast and lunch services, because who needs sleep, right?” said Williams. “Ultimately, we had to essentially bulldoze the interior, but we came through the construction with what is today our fast-casual Tourist Home All Day Cafe.”

(Fun side note for readers: one of this magazine’s publishers can be heard on a recent Taste of AZ podcast calling the Tourist Home breakfast burrito among the top 3 in all of Northern Arizona.)

For those keeping score, by 2014, if looking 180 degrees along San Francisco Street on the south side of the railroad tracks, it would be THAT Place Project’s concepts from end to end.

Speaking of the overarching brand name, one may think it is because the organization seeks for its concepts to be “the spots” in town. And while that is certainly true, THAT is an acronym for Tourist Home, Annex, and Tinderbox to honor the first three concepts in their foodie family.

“From there, the next major ‘thing’ to happen was that old handball court becoming available. You know, the one with all the weeds and trash thanks to the ample wind in Flagstaff,” said Williams. “We loved on that outdoor court, and pulled a lot of weeds, and found it was a gorgeous patio space just begging for guests.”

In 2019, that space opened as an extension of Annex where guests could enjoy the warmer weather months with a great drink and a plethora of bar snacks and small bites. And during the day? Given Annex does not open until the

evening, it also became a patio space for Tourist Home, which closes at 2 p.m. so there is no overlap.

“We were absolutely cruising; this career was checking all of the boxes on our business and bucket lists, and then there was March of 2020,” said Heinonen. “Until then, I thought the hardest time in my career was the Great Recession, but oh how I was wrong.” The next two-plus years were a trying time for the friends and business owners. Hospitality was by far hit the hardest by the pandemic, and at times it got hard to pay the bills.

“Nevertheless, we persisted, going so far as to transform our kitchen space into a ghost kitchen called Corn & Flour,” said Williams. “Thanks to the power of online ordering and mobile apps, we pivoted into a grab and go taco concept to keep our doors open in some small way.” And they did it. They survived. “In the past 18 months, we have gone from surviving to thriving, and in more ways than one,” said Williams.

First, their success brought a lot of interest to the Southside. As a result, today the area is known for its food and beverage scene. It is proudly home to Cornish Pasty Co., Dara Thai, Lumberyard Brewing Co., Historic Brewing Barrel + Bottle House, Southside Tavern, Morning Glory Cafe, and Evan’s Fish & Chips in addition to the Tinderbox family. Second, in 2022 Tinderbox Kitchen earned its first Wine Spectator Best of Excellence Award, one of only a handful of restaurants in Arizona to earn the coveted honor.

And finally, here they “grow” again. “For the first time, we have opened a concept in the heart of Downtown Flagstaff, on the ‘right’ side of the tracks,” said Williams. That concept is called Teatro. “We worked on this concept for well over a year. Teatro is located where a historic theatre once stood, hence the name. In the time since the theatre closed, it had been half a dozen other things, most famously Criollo Latin Kitchen, a long-time culinary icon in the area,” said Williams. “We took our time on every element of the design with Teatro to ensure we made it our own, paid homage to those who came before, and blew the doors off of what guests think fine dining in Flagstaff could be.”

Teatro is a triumph on all levels. Chic and sexy yet warm and inviting, and most importantly utterly delicious, it is a feast for all the senses. “We are proud to be part of the foodie fabric that is now Flagstaff’s buzzy, beautiful food and drink scene, and we see even bigger things in the future, both for us and our adopted mountain town,” said Heinonen.

Publisher’s Picks

Written By: Luke Irvin & Eric Walters | Photographed By: Luke Irvin

A Dish to Die For

Bone-in Filet with Crispy Shrimp & the French Old Fashioned

There are few food items more quintessentially decadent than a fine steak. So a bone-in filet served with shrimp (pictured on pg 61) may seem like overkill. Spoiler, it’s not! Find this special meal at Dominick’s Steakhouse, a must-try spot for your next big date or special occasion. The bone-in filet is just as tender as the boneless option, but comes with an extra bit of bold flavor. The crispy shrimp come as one of the several add-ons available, and bring an irresistible crunch to the plate. Complete your royal treatment with an order of The French Old Fashioned. This refreshed take on a classic cocktail features fine cognac, demerara, bitters, and a fresh orange peel.

Sweet Indulgence

Salted Dulce De Leche Shake

The Stand Arcadia Burger Shoppe is one of our go-to spots for quick yet amazing burgers and fries. Their Stand sauce is a treasure in and of itself. However, nothing brings relief to a sweltering Arizona summer day quite like their milkshakes. Our favorite, the Salted Dulce De Leche, is on another planet. This delicious treat brings the perfect blend of ice cream and the caramel-like sauce hits all the right spots. Bonus: extra wide straws give each sip a little extra oomph.

A Fine Summer Spirit

Tequlia Corrido Reposado

We’ve been on a bit of a tequila kick lately. As we head into summer, there’s something to a fine agave spirit that gets us excited. Tequila Corrido Reposado is one spirit (with some local backing) that we keep stocking our bar with. The soft touch of barrel character in the reposado makes for a wonderful straight sipper, or with a large ice cube. If you’re looking for a splurge, bump up to the añejo offering for more of a barrel punch.

Favorite Beer

A Taste of AZ Pilsner

We’re a bit biased, but our new collaboration beer with Simple Machine Brewing in North Phoenix is pretty killer! We teamed up with one of our favorite Arizona breweries to produce this super crisp and refreshing lager, just in time for the warm weather! We wanted to make a beer that pairs perfectly with food, and this brew goes great with everything from tacos to pizza! For more information on where to find it, subscribe to our newsletter or visit our website.

A Bottle Under $25

Mangus

Looking for an affordable, but quality Arizona wine? Mangus from Arizona Stronghold is one of our go-to picks for local wine. This $20ish bottle is widely available, but is best enjoyed at the Arizona Stronghold tasting rooms in Old Town Scottsdale or Cottonwood. It sports a flavor profile described as “cherries, currant, baking spices, and cedar on the nose. Red currants, cherries, chocolate, and plums on the palate.” We love this vino with steak, cheese, or simply out on the patio.

Weekly Visit

Caliente Mexican Grill

We’re not ashamed to admit that our crew visits this family run Mexican joint a few times a week. After opening during the pandemic, the local crowd has definitely taken a liking to Caliente, and we can see why. Not only do they have amazing nachos, poblano enchiladas, and guacamole, they also have $4.50 draft beers on happy hour! It’s a must-visit for sure!