a taste of az magazine winter 2024 by ATasteOfAZ

a taste of az the stories of arizona food & beverage

crazy az pizzas

barrio bread

across the pond

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barrio bread across the pond generation next: az’s fine dining future comfort food elevated crazy az pizzas kitchen calvary publisher’s picks zio peppe page, az travel guide sandfish sushi & whiskey

24 30 36 42 48 52 56 62

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ShA FlAG ZAM sTAFf !

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A LeAdinG CrafT BeEr City

Did someOne saY, “FlagStafF Brewery TraIl?” Savor tHe local flavorS inCludinG WanDerLusT Brewery’s 928 Local FarMhoUse Ale.

HisToric Brewery meEtS MuseUm of NorTherN Arizona, cRafTinG a tasTeful joUrNeY tHroUgH time witH tHe OpPosabLe InDiA Pale Ale.

Arizona BeEr WeEk FebRuAry 15– 25

CelebRate acHiEvinG tHe GranD CanyOn bucKet lisT item by sipPinG tHe SunSet AmBer Ale at tHe GranD CanyOn Brewery.

FolLowinG a visit to LowelL ObSerVatory, exPeriEnCe AfTer ThoUgHtS Ale at DarK Sky Brewery beneAtH a celesTiAl canopy. EacH efFerVesCenT sip unLocKs tHe univerSe’s mysTeriEs.

Make memoriEs in Arizona’s offi ciAl winTer wonDerLanD paIrinG sNow-pLaY witH LumBeryArD Brewery’s HumPhReYs Hefe Ale —sip tHe cRisPnesS.

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Bam! Sip on MotHer RoAd Brewery’s TurBo Tower StatiOn IPA afTer a nosTalGic roAdSide sTrolL alonG FlagStafF’s iconic RoUte 66.

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a taste of az

food & drink festival presented by | talking stick resort

get tickets!

1pm - 6pm salt river fields on january 27, 2024

publisher’s note People in the hospitality industry work HARD. A portion of the team here at a taste of az has spent time in restaurants and bars, but the members of our crew who haven’t still share the same appreciation for the required work ethic. We are consistently inspired by the chefs, mixologists, and others who keep our food and drinks coming! This being our 3rd Anniversary of a taste of az magazine, we reminisce about all of the amazing experiences we’ve had enjoying the creations of culinary artists across the state. We hope you’ll join us at our inagural a taste of az food & drink festival @ salt river fields presented by talking stick resort on January 27th as we celebrate the tremendous work of several local bars and restaurants including Pigtails, The Shop Beer Co., The Vig, Chula Seafood, and several more places featured in these pages.

our team: publishing

Luke Irvin Eric Walters

writing

Alison Bailin Batz Christina Barrueta Marci Symington Steven Larson Isaac Stockton Kimmy Johnston Luke Irvin

photos

Luke Irvin Grace Stufkosky Isaac Stockton

design

Paige Irvin

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TH E H E I GH T O F CULI NARY EXCE LLE NC E

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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Barrio Bread Written By: Kimmy Johnston | Photographed By: Luke Irvin

Don Guerra is known by many titles. Don Guerra is known by many titles. The foremost is likely as the baker and founder of Tucson’s Barrio Bread. Next would be as the winner of Outstanding Baker in last year’s James Beard Awards. For Don’s former students, he’s known as Mr. Guerra. To a wide-eyed, full-cheeked, one-year-old girl who’s never too far from her father, he’s dad. With Guerra’s partner Janelle holding an attentive baby Gigi at her hip, and a stroller parked in whatever clear corner they can find in the bakery, the sight of a family affair is nothing new to frequenters of Barrio Bread. Sleeves rolled high, with a look of determined calmness on his face, Don gets to work.

No Pain, No Grain 2022 marked two significant milestones in the life of the Barrio Bread baker. First, Guerra’s previously mentioned win at the “Oscars of the food world,” where he was recognized for his work with the ancient grains of the Sonoran Desert. Just months after, the birth of his daughter would mark a truly memorable year. Though Don’s fan base grew exponentially after he became “the man with the Beard,” his climb to culinary acclaim was no overnight feat. And while some may rest at the top of a plateau after an extraordinary year, Guerra shows no sign of slowing down, as he introduced Barrio Bread to Gilbert in the East Valley in October 2023. Don’s energy makes it clear that he is excited to get back in front of the oven at his new location. Mornings start before 6am, but despite that, Don makes the dough, preps the loaves, and sets up his retail tables with a smile on his face. There is electricity in the air at the new bakery as Guerra prepares several hundred loaves for visitors queuing out front.

Don’s Early Life Don was born into a world of flour. With memories of his nana’s tortillas and mother’s baked breads, pies, and cookies in his childhood home in Tempe, the now-celebrated culinary figure became well-versed in the art of food at an early age. While he earned his chops in the kitchen from the women in his family, his father kindled his entrepreneurial spirit at his barbershop, where young Guerra started a shoeshine business at just eight years old. After graduating high school in 1989, he briefly studied Anthropology at the University of Arizona before heading north to Flagstaff. There, Guerra reignited his relationship with baking and worked his way up, until he took on a partnership that landed him his first bakery at the age of 25. He moved to a second location a few years later. The pressures of owning a business and managing employees proved overwhelming for 28-year-old Guerra, and he returned to Tucson to pursue his teaching credentials. Upon graduating with his degree, he became a teacher for several years.

Barrio Bread is Born Craving the artistry and creativity required for bread-making, Guerra left his teaching position to open a bakery in his two-car garage. He would later name it Barrio Bread, with “barrio” translating to “neighborhood” in Spanish, after his neighbors who became his business’s first customers and supporters. Guerra’s previous endeavors equipped him better than 25-year-old Don, and he devised a plan that allowed him to save and splurge wisely. He set up operations at home and used the money he would’ve spent renting a retail space to source high-quality baking equipment. That included an oven imported from Verona, Italy. Guerra’s next investment would be the most important in his career: locally sourced grains.

The Baker, The Educator, The Entrepreneur, and The Family Man Tucson happens to posses the oldest agricultural history in the United States, with ancient grains tracing back to the late 17th century. That makes it one of the most fascinating culinary landscapes in the world. Unfortunately, demand hasn’t always swayed favorably for certain variations of the Old World wheat, causing a number of them to disappear, including White Sonora Wheat. That story inspired Guerra. Don hoped to use traditional French and Italian bread-baking techniques and his signature sourdough starter to bring out the rustic flavors of the legendary wheat. Guerra believed in the economic benefits of sourcing ingredients locally, and wanted to capture the uniqueness of the White Sonora Wheat grain. In the process, Don heeded the call to preserve the Latin and Yaqui tribe ancestral roots of the Sonoran desert for future generations. Moving forward with the community’s help, Guerra partnered with local groups and nonprofits to earn a research grant to revive White Sonora Wheat. Family-owned farms, including BKW Farms and Hayden Flour Mills, soon joined Guerra’s mission and helped him execute his plan with the condition that he would buy a portion of the crops the farms raised. Once those grains were grown and harvested Don got to work. Over time, customers took notice of the gorgeously deep brown colors and robust taste of Don’s heritage grain loaves. From there, Barrio Bread was produced and distributed all over the Tucson community.

Return to the East Valley The chaos of hundreds of loaves being prepped and baked is centered by the fierce focus of a baker at work. Like a conductor directing a full-scale symphony orchestra, Don methodically navigates through the steps of rolling, shaping, scoring, and baking each loaf sold in Gilbert. Guerra’s close relationship with his product was certainly reinvigorated with the opening of his new satellite location. Gilbert’s Barrio Bread location collaborates with Hayden Flour Mills and will feature items unique from those in Tucson. Focused on highlighting what Hayden Flour Mills produces, the Gilbert bakery will stay true to Guerra’s mission of using locally sourced ingredients, including Einkorn and Purple Barley. Residents of greater Phoenix will finally have the chance to experience the artisan mastery and craftsmanship of Arizona’s most admired baker.

@OldCountyInn #pinearizona

“Best Small Town Restaurant, Arizona.”

“A passion for quality local ingredients shines through every wood-fired pizza.”

“The food is the star of the show.”

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written by: marci symington | photographed by: grace stufkosky

ACROSS THE POND

Many people underestimate the quality of sushi restaurants in this desert state. We have some big names like Nobu and Roka Akor, but there are also some smaller spots that know their way around a piece of nigiri, such as Across The Pond (ATP). Tucked quietly off Central Avenue north of Indian School Road, ATP is a concept by Joshua James and Nick Campisano of Born & Raised Hospitality, who you may know from Clever Koi (in Phoenix and Gilbert), Fellow Osteria & Pizzeria, and Clever Ramen. Both Campisano and James hail from Arizona, with James being from Phoenix and Campisano from Tucson. They share a passion for the restaurant industry, which has been with them since they were teenagers. Their paths crossed at The Parlor Pizzeria on Camelback Road in the mid2000s, where Campisano managed the front of the house and James managed the bar program. “Hospitality has always been something that drives me; I’m very passionate about taking care of people and creating a memorable experience,” says Campisano. It was in 2013 that they came up with the idea of their first concept, Clever Koi, a modern Asian kitchen and craft cocktail bar serving Asianinspired dishes, such as steamed buns, dumplings, and ramen on Central Avenue. Noticing that ramen was a trend sweeping across large cities like Los Angeles, New York, and Chicago, they felt it would be a good fit for Phoenix. Says James, “We wanted to build a concept where we could have something new on the food side and continue the craft of what we were doing [at The Parlor] with cocktails.”

In 2015, James and Campisano followed the success of Clever Koi Phoenix with a second location in Gilbert, plus the opening of Fellow Osteria in SkySong, a mixed-used commercial space including offices that was once the Los Arcos Mall. Fellow is an Italian concept inspired by the duo’s time at The Parlor, Campisano’s Italian heritage, and a cuisine they love. Fellow’s menu features modern Italian dishes curated by Claudio Urciuoli of Pa’La, including house-made pasta, pizzas, and antipasti. In 2018, the duo purchased a small wine bar across the breezeway from Clever Koi Central on Central, and Across the Pond opened in November of the same year. James recalls, “At first, I wanted it to be a simple overflow bar [for Clever Koi] with craft cocktails and small bites.” They asked Al Salinas, formerly of Shimogamo in Chandler, to craft a small sushi menu that would pair well with cocktails. Demand grew quickly, and the duo brought on current executive chef Andy Suzuki, who has helped ATP create its own identity apart from that of Clever Koi. “Andy is passionate about the [sushi] craft. We have let him showcase himself and what he really loves…he’s from Japan and he’s very traditional,” says Campisano. The menu at ATP offers sashimi, nigiri, and select sushi rolls. James notes that you won’t find cream cheese, eel sauce, or Vegas rolls on the menu. “Our primary focus on quality is reflected on our board features, with the seasonality and type of fish. We are happy to give you soy [sauce] but encourage you to try without it. Each [piece] is prepared as such for a reason,” James explains. A perennial favorite of customers, including yours truly, is the coffee-cured salmon nigiri. And if you do ask for soy sauce, it is made from scratch, barrelaged with various mushrooms and kombu, a type of flavorful, edible kelp. The craft cocktail program is as fresh and innovative as the sushi menu and has garnered many accolades, most recently for Tales of the Cocktail Best Restaurant Bar in Phoenix. “All [Born & Raised] concepts share three cocktails—The Enabler, Riding the Pine, and Licensed to Drive—that we do

everywhere. They are bangers, for lack of a better term. But with ATP, a 32seat restaurant, we can take it to the next level,” says James, adding, “The focus is [having] an elevated cocktail program, which is why all our service staff are also bartenders… they get to showcase the cocktail that they just created behind the bar.” One of the most requested cocktails, perhaps for the name alone, is The Enabler, with Dickel 12-year whiskey, grilled lemon juice, smoked Maldon Sea salt, grade B maple syrup, and Burlesque bitters. Riding the Pine is also very popular, with Gun Club Gin, Lillet Rouge, lime juice, and passion fruit. You could also put your faith in the hands of the staff. “They are passionate about the history behind a lot of spirits. And that’s why the combinations [in the cocktails] stand out and are enjoyable to guests,” says Campisano. In addition to cocktails, ATP offers draft beer, wine by the glass and bottle, and a curated selection of sake, including several from Arizona Sake made by sake master Atsuo Sakurai in Holbrook. Don’t miss ATP’s Happy Hour from 5 pm to 6 pm daily for 20% off your entire tab. There is also a three-course Omakase menu for $75. With a focus on quality and customer service, ATP will prove to you that smaller (and local) is better. James says, “Overall, we look at going out to dinner as escapism; everybody that walks through the door is looking to get away for a little bit and feel good about what they’re eating and drinking…It’s important to us that every guest who comes here gets the experience they deserve.”

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Generation Next Chefs cooking up the future of fine dining in Arizona Written By: Alison Bailin Batz | Photographed By: Luke Irvin Once upon a time, massive chains dominated the Arizona restaurant game. However, over the past 20 years, chefs like Beau MacMillan, Mark Tarbell, Kevin Binkley, Christopher Gross, Matt Carter, Charles Wiley, and Gio Osso have led the charge in transforming the way we think about dining out. They have elevated our palates while putting the local culinary scene on the map. Fine dining in particular has benefitted from this evolution, and – as a result – both homegrown talent and up-and-coming chefs from across the country are flocking to the 48th state to showcase their talent.

Conor Favre Conor Favre is executive chef at the Fairmont Scottsdale Princess, overseeing dining operations at Bourbon Steak, La Hacienda, Ironwood American Kitchen, and Toro Latin Restaurant & Rum Bar as well as special events, pool, banquet, and in-room dining. The Scottsdale Community College culinary program alum cooked in various positions at Mountain Shadows, Arizona Biltmore, and Sheraton Wild Horse Pass before moving to California in 2015 to serve as food and beverage director at the St. Regis San Francisco. When the Fairmont Princess came calling in 2017, he made his way back home for the role of a lifetime. To give an idea of scope, Favre works with a dozen inhouse executive and sous chefs, plus about 100 other food and beverage staff, while partnering with celebrity chefs Michael Mina and Richard Sandoval on their concepts. Furthermore, there is usually a major event or program, such as Christmas at the Princess, happening with its own culinary and staffing needs. Essentially, Favre is leading a culinary army, and making it look not only easy, but fun.

Ryan Swanson Many know Ryan Swanson’s name from the many years he spent as executive chef of Kai, Arizona’s only Forbes FiveStar and AAA Five-Diamond dining experience where he celebrated ancient Native American cooking techniques and native heirloom ingredients. The work he did in that kitchen even earned him a James Beard Award nomination for “Best Chef – Southwest” in 2020. But, alas, Arizona lost Swanson to the East Coast in recent years when he took a role on the leadership team at Ocean House in Rhode Island. But guess what? Swanson is now back and better than ever, serving as the executive chef of L’Auberge de Sedona and its signature eatery, Cress on Oak Creek. In the months since taking on the role, Swanson has launched a bucket list chef’s tasting menu that any true foodie must try, not to mention a Sunday brunch for the ages. The sky’s the limit for both L’Auberge and Swanson together.

David Brito David Brito (pictured above) is the executive chef at The Wrigley Mansion, both leading Geordie’s and all special event dining operations. His vision is to create menus that celebrate globally inspired cuisine but also to put together plates that are both as breathtaking as the Mansion views and as awe-inspiring as the property’s storied history. While no easy feat, Brito has the raw talent and quiet confidence to back up this dream. In fact, he earned his high-ranking position after blowing the minds of James Beard Award winner Christopher Gross—who famously leads Christopher’s at Wrigley Mansion—and Wrigley Mansion CEO Jason Caballero when they were guests of his at Café Monarch, where Brito led the kitchen until 2023 (yes, after Levine). Prior to that role, Brito also mentored under James Beard Award winner Alex Stratta at the Omni Scottsdale Montelucia and worked alongside Swanson at Kai, among other hotspots. While his menus change regularly, do not miss ordering his dry-aged duck, foie gras, or Wagyu beef anytime they are featured.

Ben Wald Ben Wald (pictured on the left) is the executive chef of both Café Monarch, named among the most romantic restaurants in the country, and its ultra-high-end dining destination next door, The Reserve. In addition to being a graduate of the Culinary Bachelors program at Johnson & Wales University, Wald worked under culinary icon Alain Ducasse—and his 21 Michelin stars and counting—at L’ecole in Paris and at the three-Michelin star, ForbesFive-Star, and AAA-Five-Diamond Inn at Little Washington, before making Arizona home. Wald is as much artist as artisan, bringing an Old-World approach to service—expect him to touch every table during a meal despite his busy kitchens—right along with some of the most inventive, interactive, and surprising dishes of food in the country. Both of his tasting menus, which change regularly, are once-in-a-lifetime musts, with one course more extraordinary than the last.

Ivan Jacobo Ivan Jacobo is executive chef at Anhelo, which moved from its original location at Heritage Square into a beautiful, custom-designed space on the ground floor of the 1930s-era Orpheum Lofts in Downtown Phoenix in 2021. The concept is Jacobo’s (very talented) soul on a plate, celebrating ingredients from around the world and classicsdone-right in a fine dining setting. The crazy thing? Jacobo never stepped foot into a professional kitchen, other than to eat, before his first day of culinary school in 2009 at age 18. Jacobo chose the path due to his love of The Food Network and quickly finding he had an innate talent. Before launching Anhelo, Chef honed his skills at the Verrado Country Club and Tempo Urban Bistro, and even had his own successful food truck and series of pop-up dinner events across town.

Jason Alford The marriage of Mediterranean and Japanese cuisines should seem odd. But thanks to Jason Alford, the executive chef of the truly inspired Pa’La Downtown, it is a match made in heaven. Alford launched the ambitious Phoenix eatery with partners after more than a decade as the chef de cuisine at Roka Akor, where he mastered the fine art of the Japanese robata with the ultimate in fine dining fare. Out to top himself, Pa’La is especially adept at wood-fired tapas and seasonally focused eye-catching entrees. Seamlessly blending his Asian culinary prowess with a very Italian vibe, this hotspot is the best of both worlds, with kisses of other global influences, without trying to do too much at once.

Branden Levine Branden Levine is executive chef at Sel, an intimate restaurant offering progressive American cuisine and out-ofthis-world plating. He is a graduate of the Culinary Arts program at Johnson & Wales University, and even worked in kitchens for a safari company’s culinary operations across Kenya. Branden also spent some of his time at Charlie Palmer’s iconic Aureole in Las Vegas in the early 2000s. After a chance visit to see his wife’s family in Arizona, Levine relocated here in 2012. That’s where his star shot into the stratosphere. Over the past decade-plus, Levine served as executive chef of Café Monarch, competed on both “Chef Wanted with Anne Burrell” and “Beat Bobby Flay,” and opened the highly respected Sel in 2016.

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Elevated Comfort Food Local chefs are re-imagining comfort classics into haute cuisine Written By: Alison Bailin Batz l Photographed By: Luke Irvin By its definition, comfort food is nostalgic, filling, and familiar. It also usually looks like something grandma made in a casserole dish that dates back to the 1980s or earlier. Or does it? Clever culinary wizards are using their skills to take beloved comfort food flavors and give them new life, not to mention an impressive new look. Here are some old-school favorites with a whole new vibe thanks to the imagination and innovation of Arizona’s local menu mavericks.

Potato Skins and Pizza l PHX Beer Co.

Do you like pizza? How about potato skins? Enjoy the best of both worlds at PHX Beer Co. thanks to the Mashed Pizza. The masterful mash-up starts with handformed pizza dough, which is stretched into a square black iron pan. Rather than red sauce and mozzarella, however, the dough is topped with mashed red skin potatoes, roasted garlic puree, a triple cheese mix, ample bacon, and a garnishment of green onions. Cooked until golden brown, it comes with sour cream on the side or on top.

Photo Courtesy of PHX Beer Co.

Doughnuts l Bourbon Steak

Dunkin’ may have the market cornered on these sweet treats at breakfast, but they have nothing on Bourbon Steak at the Fairmont Scottsdale Princess at night. The award-winning eatery recently added Caviar Jelly Doughnuts to the dinner menu. Served in a pair, each of these utterly opulent and indulgent, warm, fluffy mini pastries is filled with yuzu-infused cream and topped with a generous portion of Osetra Reserve Caviar and garnishment of chives, all combining on the palate in perfect umami.

French Fries l The Americano

You think salty, briny caviar on doughnuts is an inspired combination? The Americano is putting the decadent delight on fries! Celebrity chef Scott Conant’s Scottsdale restaurant is currently offering Caviar Fries, a generous portion of hand-cut and fresh-fried potatoes heaped with traditional caviar, crème fraîche, shallots, scallions, and a cured egg yolk that sends the dish truly over the top.

Meatloaf l Z’Tejas

We have forced a smile and forced down a well-done family meatloaf. At Z’Tejas, grandma’s recipe goes out the door in favor of chef Danny Ocampo’s Adobo Chorizo Meatloaf. For this dish, Chef was inspired by his ranching childhood in Sonora, Mexico, where he milked cows, rode horses, and even crafted cheese and sour creams for the local market. To make his meatloaf, Ocampo combines ground beef with chorizo, topping it with a rich barbeque glaze instead of ketchup. He then pairs it with seasonal vegetables and flavorful roasted poblano mashed potatoes.

Soup l Ling & Louie’s

While most turn to chicken noodle or tomato bisque on a crisp winter night, in Asia it is all about the hot pot. Ling & Louie’s Asian Bar and Grill has heaven on a spoon with its Ling’s Hot Pot. This dish is bursting with fresh jumbo shrimp, succulent scallops, and flavorful salmon, all of which are swimming in a savory green curry coconut sauce. Fragrant and slightly sweeter than its yellow or red curry counterparts, this dish is made with cherry tomatoes for a touch of acid as well as lemongrass, lime, and cilantro for a kiss of citrus. Last, the hot pot is finished with coconut milk to elicit a rich texture.

Burgers l Hula’s

How could one possibly improve on this classic? By turning it on its head. Hula’s Modern Tiki features a Hunkin Samoa Burger that starts off simple enough with a big beef patty, cheese, bun, sunny side up egg, and fixings including tomato and lettuce. However, it is also topped with linguica sausage, a spicy Portuguese pork sausage with oodles of garlic and paprika; fried spam, a canned pork especially beloved in Hawaii; and Hula sauce, a twist on remoulade infused with ginger for an added tropical kick.

Fried Rice l Toro

Though obviously also popularized in Asia, fried rice has been a beloved comfort (and hangover) food stateside for decades. At Toro Latin Restaurant & Rum Bar, they manage to honor the dish while tickling the taste buds in a whole new way with the Chifa Style Fried Rice. A popular Peruvian style of cooking fried rice that is based on Chinese tradition, Chifa blends the bold flavors of both regions into one perfect dish. To make, cooked white rice is tossed on a griddle with butter, soy sauce, chicken, spicy chorizo, sauteed vegetables and ample fried eggs, adding both a salty kick and contrasting texture.

Soft Pretzels l Proof Canteen

Forget the jumbo pretzels at the baseball stadium and their little side of nacho cheese. At Proof, an American Canteen at the Four Seasons Resort Scottsdale at Troon North, they have Proof Knots (pictured on right), which are salty, doughy, bite-sized morsels of goodness made to order, ensuring they are always perfectly fresh and toasty. Delicious on their own, they are served with a petite fondue pot of spicy beer cheese made using American cheese and Proof’s own proprietary Pilsner.

Mac and Cheese l STK

At STK Steakhouse, enjoy all the ooey, gooey goodness of macaroni and cheese, but with a few impressive updates courtesy of the Mac and Cheese Trio. This dish features three versions of the cheesy favorite each in its own chic mini cast-iron skillet. The first is the most standard offering made with a five-cheese blend and served bubbling hot. The second kicks things up a notch with chopped smoked bacon, and the third is piled high with de-clawed lobster tail and chives.

Tater Tots l Ocean Prime

The school lunch staple of the 1980s gets a sexy steakhouse makeover at Ocean Prime in the Smoked Gouda Tater Tots. Imagine a mouth-watering combination of smoked gouda and cheddar cheeses, paired with a dash of onion which gets hand-formed and coated in flour and spices before being fried until golden brown. They are available as a starter or side to share, but it is hard to give up even one of these pieces of potato goodness.

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March 17

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Celebrate the Valley's world-class culinary community at PHOENIX magazine's Dish Fest, featuring: • Unlimited bites from Phoenix's best restaurants • Beer, wine, and spirit tastings • Chef demonstrations • Stunning indoor/outdoor venue in Downtown Scottsdale • Limited ticket availability

Ticket prices increase February 24. Scan here to reserve your spot now! Dish Fest is a 21+ event. IDs will be checked at the door.

CRAZY A Written By: Steven Larson | Photographed By: Luke Irvin The debate has raged on since the beginning of time: what does and doesn’t belong on pizza? I am not one to judge what should or should not be on a pizza. I absolutely love seeing the creativity and passion that comes out of pizza makers when there are no limits. One pizza maker I spoke with compared pizza making to art, where the dough is the canvas, and the ingredients are there to create a masterpiece. So, here are four of the valley’s most incredible, complex, and unique pizzas.

Z PIZZAS Myke’s Pizza Located in the heart of downtown Mesa, inside of Cider Corps, Myke’s Pizza owner Myke Olsen has not only been making what I consider to be one of the pizzas in the entire state, but also some of the most creative and innovative ones as well. One of his most notable and recognizable unique pizzas is his seasonal Peach Pizza. The peach pizza is made on Myke’s proprietary crust with mozzarella, aged gouda, toasted pistachios, crispy sage, and fresh Utah peaches. This pizza’s flavor profile is one that is rich, savory, tart, and sure to satisfy. A second unique pizza that can be found year-round at Myke’s is the Chorizo (pictured on the left). It’s made with crushed tomatoes, manchego, fresh mozzarella, chorizo serrano, Castelvetrano olives, aged gouda, and pickled radishes. As mentioned, Myke’s makes incredible pizza but the artistry in which he can craft and build these electric flavor profiles is second to none!

Nook First up is the Mela e Gorgonzola: a white pie with house-pulled mozzarella, parmesan, gorgonzola, Granny Smith apple, and caramelized onion. Mela e Gorgonzola is the brainchild of Nook’s executive sous chef Amber Cumming. Her and her husband Art Garino are truly a dynamic duo in the kitchen of the Nook Arcadia. When you speak with Amber the first thing you notice is the passion in her words when she speaks of her craft. Along with that passion she took her creativity and what was one of her favorite snacks and made it into a pizza. The ingredients of the pizza meld together perfectly with the beautifully charred signature crust of Nooks wood fired pizza oven. While I do recommend trying the pizza as is first, even Chef Cumming herself will tell you that adding a little honey drizzle to a second slice will bump it up a notch!

PHX Beer Co. Phoenix Beer Co. is one of the most established breweries in our state, but did you know they are serving up one of AZ’s most unique pizzas at their Scottsdale location? That’s right, they have what they call the “Mashed” and it is a comfort food lover’s dream come true (see our article on pg 66 For more like this). PHX Beer Co.’s pizza is served in a 10 or 14 inch square cut pie. The “Mashed” is a pizza that serves up a nice blanket of mashed Yukon Gold Potatoes over the top of a thinly baked black iron pan crust, smoked mozzarella, bacon, garlic puree, and green onion. What I loved most about this is the texture and balance. Creamy mashed potatoes with crunchy bacon. The crust itself is very dynamic as well with a fluffy center and crunch on the back end. Last, I know what you’re wondering, this pizza pairs perfectly with a Bird City Lager!

Paradise Valley Pizza Company For long time Arizona food lovers, this next spot will come as no surprise. Paradise Valley Pizza Company is located on the crossroads of 40th street and Bell Rd. Business owner Bret Shapiro not only owns Paradise Valley Pizza Company, but the neighboring Paradise Valley Burger Company as well. Bret has made a career out of designing and creating unique off the wall flavor profiles with his pizzas and burgers, including his signature Crème Brulee burger which was featured on Food Network’s Diners, Drive-ins, and Dives. On the pizza side of things, one of the most popular pizza’s Bret is slinging these days is The Phoenix (pictured on the right). This pizza is what I truly call an Arizona style pizza and here is why: Chipotle truffle bbq sauce, shredded pork, corn, bacon, jalapeno, a signature cheese blend, and a finishing of cilantro. All of that, topped on what is some of the best New York inspired pizza crust that I have found in the state. Paradise Valley Pizza Company is worth a try and be sure to save room for some of their signature ice cream or a Lucky Charm cannoli!

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

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

Teamwork makes the dream work. It takes a village. None of us is as smart as all of us. There are a lot – A LOT – of inspirational quotes about the importance of a team. That is because the simple fact is it is true. Nothing special happens in a silo. Especially in the kitchen. Often, the magic on a dish is the result of dozens of talented people, certainly starting with the head chef, but also vendors, investors, marketers, graphic designers, and especially the executive chefs, sous, chefs de cuisine, and other kitchen team members. Here are some true rock stars in the kitchen, each providing the vision, precision, and 24/7 support that is elevating Arizona’s food game to new heights.

Michael Winneker

The Mick Brasserie’s ultra-talented chef de cuisine under chef-owner Brent Menke initially had a very different vision for his future. Despite being so enamored with Emeril Live and Iron Chef Japan in 3rd grade that Winneker’s mother bought him a cookbook so he could try his hand in the kitchen, after high school Michael became an apprentice for a tattoo artist, planning to become one himself. However, Michael quickly realized the role was not for him, so he took a position in a kitchen at a small Chandler restaurant. Just as fast as he knew tattoo art was not for him, he knew the kitchen very much was. Over the next several years, Winneker would chase opportunities big and small to advance his knowledge and skills, including spending several years at Cowboy Ciao, Copperwynd Resort (now ADERO), and Artizen, including time as an executive chef. When COVID-19 hit, Winneker started to re-evaluate his next steps and where he wanted to go professionally and artistically, thinking it was time to gain a better understanding of food and wine at the highest level. As if The Mick could read his mind, their beverage director and sommelier Jeff “The Cork Dork” Menzer reached out to Winneker in 2022 with an opportunity to join the team. The role, today as chef de cuisine, allows Winneker to work closely with Menzer, a colleague prior at Artizen as well, to create the semi-weekly wine pairing menus and special wine-themed event menus. Of course, Winneker also works side-by-side with Chef Menke to dream up dishes with ingredients from around the world.

Luis Soto

This past summer, Luis Soto (pictured below) was part of one of the most anticipated Arizona restaurant openings in recent memory. His gig? That would be as sous chef of Course, the ambitious multi-course, multi-sensory experience from Food Network darling Cory Oppold. The dynamic duo’s history is a good one. It starts with Soto growing up in Sonora, Mexico, in a small town best known for its copper mining. Soto and his extended family lived together and rented out their extra rooms as a bed and breakfast to the people who would come to work the mine, providing three meals a day, not to mention a comfortable place to rest their heads. As a result, Soto was shucking corn and cleaning beets young, but did not get into cooking more professionally until he moved to Arizona at 14 and got an afterschool job at Baja Fresh. There, he took on every single job to do, eventually being named the general manager of the Scottsdale and Indian School location at just 19, one of the youngest such managers in the restaurant’s history. While at that location, Luis would always have students from the nearby Le Cordon Bleu stop by for a quick meal. Eventually, Soto found himself looking to take the next step in his cooking journey and applied for the school himself. And who does he meet while there? Cory Oppold, who was one of his instructors! However, when Soto graduated in 2012, he did not go to work for Oppold straight away. Instead, he earned a role at the Four Seasons Resort Scottsdale Troon North, where he mentored under Mel Mecinas for years. It was not until 2016 that Soto and Oppold reconnected when Soto took on a cook position at Atlas Bistro. This time around, the former student and one-time teacher had an electric—and delicious—chemistry. Within months, Soto was Oppold’s right hand. So much so that when Oppold began putting pen to paper on his vision for Course, Soto vowed to open it with him, whenever it happened. All those years later, and still cooking together in perfect harmony, they made it happen earlier this year.

Adam Dunton

Litchfield’s is an Arizona icon. The long-time signature restaurant at The Wigwam Resort, it served as a vacation complex for high-ranking executives of the Goodyear Tire & Rubber Company in the early 1900s. The space boasts a casual-yet-classy aesthetic with authentic historic Arizona accents and ingredients proudly sourced from the abundant local farming community. In recent months, the resort announced chef Christopher McLean as executive chef and beverage director of its historic resort. While a big win for the property, it is not the first. Litchfield’s has had the privilege of employing chef de cuisine Adam Dunton, one of the sneaky best talents in Arizona, since 2018. Dunton brought his talents to the West Valley after nearly 10 years honing his culinary craft at the likes of the Arizona Biltmore, The Phoenician Resort, and The Ritz-Carlton Phoenix Resort. He takes particular pride in seeking out local farmers and producers for Litchfield’s so that he can create menus that reflect State 48 at their core. The local purveyors on the menu run the gamut and in recent years have included bread from Noble Bread in Phoenix, produce from Blue Sky Farms in Litchfield Park, olive oils and vinegars from Queen Creek Olive Oil Mill in Queen Creek, and a variety of milks and cheeses from Crow’s Dairy in Buckeye. Dutton also ensures the meat and seafood is sustainably sourced at all times, with the fish being flown into Arizona daily and the awardwinning Cedar River Farms out of Colorado providing the beef.

Antonio “Tony” Rojas

Tony Rojas is a sous chef at Atria in Flagstaff, where he leads the pasta program as well as the weekly crudo and ceviche specialties. Rojas’ love of seafood, and keen eye for fresh flavor profiles, began when he was just a child growing up in Imperial Beach, California. Like most who grew up in the area, Rojas was an avid surfer from a young age, living off of the ample locally caught shellfish and seafood available. To make extra money, Rojas worked as a dishwasher and entry level-cook in his mid-teens. Before turning 20 he took on a provisioner job that relocated him to Colorado in 2015. When Rojas’ mom moved to Phoenix, where his older brother already lived and was working as a server, Tony eventually made the move to the desert as well, noting that the Valley is where his true culinary journey began. After a few smaller jobs, Rojas’ brother got him a gig at Buck & Rider. When his brother moved on to Fat Ox his sibling convinced Rochelle Daniel and Maribel Silva—the up-and-coming leaders of the local kitchen at the time—to give Tony a shot. They did, and it changed all of their lives. Rojas dove head-first into the world of finer dining, especially pasta, training under Sam “Chops” Smith. During the pandemic when Rochelle, Silva, and Smith moved up to Flagstaff to turn Atria from a dream into James Beard-nominated reality, Rojas continued in a leadership role at Fat Ox. Though, he kept his eye on his friends up north. By 2022, Rojas was ready to join them, moving up to Flagstaff over Halloween. When Chops left to open his own concept in Phoenix, Rojas took on the sous role and pasta position at Atria. The crudo and ceviche role happened a bit later, and by accident, when Rojas cooked some of his favorites during a work dinner, and Daniel fell in love with the idea of a weekly raw or seafood dish, bringing Rojas’ life full circle.

Zachery Riddell

In 2001, though the Valley was still years from being on the radar of foodies worldwide, Scottsdale native Matthew Carter—who trained in France—opened Zinc Bistro in the heart of Kierland Commons in 2001 after working at French Laundry in Napa. In the years since, Carter has helped transform the culinary landscape statewide both by continuing to open successful concepts in Phoenix—founding Zinc Brasserie at the Phoenix Sky Harbor International Airport, The Mission Old Town Scottsdale, The Mission Kierland, and Fat Ox, as well as by serving as a mentor to countless aspiring kitchen stars. One such star, today shining as brightly as anyone in the industry, is Zachery Riddell (pictured below). Once an architecture student in upstate New York, Riddell fell into a gig at a college bar before cooking for Cornell University. That experience changed his life’s ambition and led to Riddell being accepted into the Culinary Institute of America (CIA) at Hyde Park. His first job after graduating CIA in 2010? The Mission, where he started as a line cook and worked his way up diligently one dish at a time. The result? Today, Riddell is Carter’s executive chef at both The Mission Old Town and Kierland, where his mission is to take inspiration from all across Latin America—think anywhere from Peru and Argentina to Mexico and Brazil—and use elevated techniques to deliver something truly different to guests’ tables. TexMex, this is not!

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publisher's picks written & photographed by: luke irvin

must visit brewery: smelter town brewery In the quaint historic town of Clarkdale, Arizona, sits one of the state’s most surprisingly awesome breweries. Smelter Town Brewery is situated just up the road from Old Town Cottonwood and down the hill from Jerome. Within a few short years, Smelter Town has become a mecca for Arizona beer lovers, and a hot spot for locals and visitors in the area. Beers like the Modern Miner Milkshake IPA, a range of sours, and fantastic lighter options suit any palate. During our last visit, standouts included a pineapple upside down cake sour and a crisp cream ale.

921 Main St Suite A, Clarkdale, AZ 86324

hole in the wall: kay sushi Over the past several years Arizona has developed an impressive lineup of sushi restaurants. That includes a long list of high end spots, but even more locations serving up affordable rolls for the average joe (like me). One of the spots we have frequented lately is Kay Sushi in Scottsdale. Our favorite roll is definitely the Tuna Tataki.

10115 E Bell Rd Unit 111, Scottsdale, AZ 85260

3. 4.

local snack: doctor hummus Doctor Hummus has the cure for your hunger: a variety of locally made dips and hummus made from non-GMO organic ingredients. Founder Sabeur Rouin was born into a food focused family, which meant he had a list of his grandmother’s recipes he could tap into. After crafting some of his own vegan dips and spreads, he went to market. 19 years after Doctor Hummus first went into business, the products are now available in stores and across farmers markets in Arizona. Believe us when we say you’ll make a couple extra daily stops to the fridge when you’ve got these snacks stocked up!

affordable bottle: 3 amigos tequila Blanco, Reposado, Añejo. Whatever your pick, 3 Amigos has a delicious and affordable bottle for you. Based in Jalisco, Mexico, this Arizona family owned tequila has a direct connection to the farming of their agave. While the brand is new, the folks behind 3 Amigos have been tending to their agave farms for generations. That has led them to release an outstanding, additive-free tequila to agave spirit lovers across the state. From planting the agave to pouring the tequila, this product is made by hand through a process that takes 7+ years.

must visit new bar: bar cena Dom Ruggiero is a beloved restaurateur in the Phoenix area. After years of praise at Hush Public House Dom opened up Fire at Will, his second food concept. Recently, Dom and the crew at Cast Iron Concepts reimagined their beer bar The Vanilla Gorilla (located right next to Hush) into a cocktail bar serving delicious bites and plates named Bar Cena. Enjoy your cocktail or mocktail while you munch on dishes like prosciutto and parmesan or Sonoran Pasta Co. pappardelle with wild mushroom bolognese.

14202 N Scottsdale Rd #165, Scottsdale, AZ 85254

canned cocktail: chaco flaco We love a good cocktail, but we don’t always love the effort or the mess. Whe that is the case, we turn to Chaco Flaco whose canned cocktails are not only tasty, but are award winning and all natural. Flavor options include strawberry daiquiri, mango margarita, vodka berry mule, and prickly pear paloma. Their simple but quality focused mentality means that when you crack a can you can be sure you’re getting great spirits combined with real mixers. No high fructose corn syrup here!

tasty tacos: gordos tacos Who doesn’t love a delicious taco? Are you a fan of Al Pastor? Chicken Tinga? Carne Asada or Quesa Birria? We will take them all at Gordo’s Tacos in Scottsdale! Located inside of an unassuming strip mall, the tacos at this Mexican spot make it well worth the visit. Our favorite was the Carne Asada which was loaded with meaty flavor, but super tender. After every visit, we opt to indulge in any of the tres leches options they’ve got available including strawberry or Oreo!

9015 E Vía Linda #105, Scottsdale, AZ 85258

6.3% ABV

20 IBU

NOW AVAILABLE IN 12 0Z 6 PACKS

BEERS FOR A BETTER ARIZONA PHX Beer Co. is proud to announce their new partnership with the AZ Water Association.

Learn More at www.azwater.org

@phx.beer.co

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.

Zio Peppe Written & Photographed By: Isaac Stockton Fusion restaurants are in vogue in the modern foodie zeitgeist. Some examples are a vibrant testament to their respective participants, while others fall short and do no justice to their influences. In Tucson, a land rife with potential for such crossovers, there are a handful of players that add their flame to keep the fire of fusions alive. One gem in Tucson’s Gastronomical treasure box which deserves some in-depth inspection is Zio Peppe. Their menu is grounded in the Italian staples of pizza and pasta while also drawing significant influence from the rich foods and flavors that Tucson and the Sonoran region are known for. The concept and kitchen are helmed by Chef “CoChowner” Devon Sanner and Chef “CoChowner” Mat Cable, who are both titans of the industry and nearly household names in Tucson and Southern Arizona. The two have been business partners across various tasty endeavors for years, and have recently been focusing their combined culinary minds on fleshing out the finer points of the Zio Peppe experience. Cable spoke on how that experience was originally conceptualized saying, “When you’re a chef you kinda get tunnel vision; this is Italian food, this is Mexican food, this is Chinese food. But sometimes you take a step back and throw the rules out the window, you start to see ‘wow, some of these flavors are actually jivin’ you know?”

Keeping things local is something Zio excels at. They have deep ties with Tucson farms and produce purveyors which covers niche products like microgreens and locally foraged goods. Among their favorites are BKW Farms for citrus, several products from Iskashitaa Refugee Network, locally foraged mesquite flower that goes into their dough, and a myriad of other inter-industry connections. This “keep it local” ethos extends into their relationships with other restaurants. Sanner is especially proud of the collective goals and ambitions of Tucson chefs as a whole. He says, “The chef community [is] very collaborative and invested in being the rising tide for each other… while really committing to what makes Tucson a City of Gastronomy. Things like using heritage ingredients and reaching out to other chefs and food artisans… and making better and better food all the time and commitment to local and independent restaurants. It is really giving a unique character and making Tucson rad…” Their local nod even extends to the name as Zio Peppe translates to “Uncle Joe” in Italian, and is homage to Tucson pizza pioneer Joe Sottosanti, who just so happens to be Mat’s uncle. So, the ingredients are cool, the people Mat and Devon get them from are cool, Mat and Devon are also pretty cool, but what about the actual food? First up is a starter that is the distillation of all the ideas and sources they have at their disposal: the Elote Arancini. It is plated, rolled up Tucson sunshine. While it is a bit hardy for a starter, the lime crema, queso fresco, and portion size make this an exceedingly well-rounded dish to set the stage for the entrees to come. If that is a bit heavy for your first course, a very deserving appetizer is the Calamarrones which consists of calamari, chicharrones, alsace macha aioli, sweet & sour citrus, and a smattering of herbs. Next up is a bit of lighter fare but still a dish where flavor abounds: the Salmon. Under Zio Peppe’s Et Cetera portion of the menu this lovely pairing of pan seared salmon atop a tamale cake sits in a bed of basil and pea coulis. A final few dollops of coconut-lime-butterfly pea sauce place this dish as a standout amongst the standouts. If you have a bit more substantial appetite but aren’t up for

pizza, look no further than to the Beef Short Rib Peposo. This incredibly rich dish features a braised beef short rib topped with Onions en Escabeche, nestled in a bowl of polenta with red wine and black pepper braising jus. This Et Cetera item is a bit of a culinary adventure, but in no way leads the taste buds astray. We would be remiss if we did not mention one of the menu items that helped put Zio Peppe on the map: the El Rustico Birria pizza. In keeping with the collaborative spirit, Devon and Mat have teamed up with another local chef Juan Almanza to put his legendary beef birria atop mozzarella, onion, cilantro, and consommé. This pie is a star in this culinary art gallery, and is the one dish you should try if you want to have a truly memorable pizza to brag about. If this has whetted your appetite, Zio Peppe hosts regular wine dinners that further strengthen their connections to the community and their fellow Gastronomic Union of Tucson members. These happen with some regularity, so make sure you check out their website and social media to get the most up to date details on what they’ll be up to next.

a taste of az podcast the stories of arizona food & beverage scan the code or visit atasteofaz.com & join us for conversations with some of the biggest names in arizona hospitality. interviews include, james beard winners, mixologists, brewers, & so many more awesome folks.

page, az travel guide Written By: Christina Barrueta | Photographed By: Luke Irvin Roughly a five-hour drive north of Phoenix lies Page, Arizona, a destination that draws those in search of natural beauty and outdoor adventure. Whether you’re cruising on a houseboat across Lake Powell, trekking through a luminous slot canyon, downing beers at a local brewery, or exploring local dining options, Page promises a memorable journey through some of the country’s most breathtaking landscapes. Whether you’re seeking adventure or a deeper connection with indigenous heritage, a trip to Page is a must to experience Arizona’s awe-inspiring landscape and culture.

where to explore While there are plenty of sights to see and trails to discover, Page may be most famous for three attractions - Antelope Canyon, Horseshoe Bend, and Lake Powell. Just a few minutes from town is one of the most photographed slot canyons in the world. At Antelope Canyon, radiant beams of sunlight illuminate undulating sandstone walls carved by wind and water, and while no bags are allowed, cameras are. Guided tours are the only way to tour Upper or Lower Antelope Canyon, and often led by knowledgeable Navajo guides who provide insights into the history and geology of this unique natural wonder (and are happy to share photography tips). Not far is Horseshoe Bend (pictured on the following page), a scenic vista where the Colorado River winds around a dramatic 270-degree curve. The striking feature of Horseshoe Bend is its sheer scale: The overlook stands at approximately 4,200 feet above sea level, with the river below carving through Navajo sandstone to form its famous horseshoe shape. The relatively easy hike from the parking area to the viewpoint is about a mile and a half and unveils one of the most iconic sites in the American Southwest. The third crown jewel of Page is Lake Powell, a massive reservoir formed by the Glen Canyon Dam on the Colorado River. The azure waters set against a majestic backdrop of rugged cliffs create a picture-perfect setting for scenic dining or your choice of aquatic exploration. With 186 miles of shoreline, Lake Powell attracts more than three million visitors a year for camping, fishing, boating, jet skiing, paddleboarding, and more. Note: Park entrance fee is $30 per passenger vehicle. If you’re planning to visit three or more national parks within a year, spring for the America the Beautiful Pass ($79.99).

where to eat & drink To fuel your adventures, Page’s dining scene offers an array of options to please every palate. Looking for a breakfast spot? Locals gather at the casual Ranch House Grill. Here, you can savor classics like corned beef hash and buttermilk pancakes, or opt for Southwestern twists such as huevos rancheros or a chile relleno smothered in chili verde, served alongside crispy hash browns, rice, and beans. And don’t miss the chalkboard dessert specials like raspberry donut cheesecake. If you’re craving fried chicken, BirdHouse (pictured far right), housed in a former Sonic, serves up some of the state’s finest. Take your pick from classic, spicy, or honey butter fried chicken (tip - order the secret menu blend of spicy and honey butter called “Eddie’s special”), and complement it with a local brew or a prickly pear margarita. Mouthwatering sides like mashed potatoes with gravy, creamy mac ‘n cheese, and signature fries round out your feast. Don’t forget to save room for Nutella donut holes. Open seven days a week, Big John’s Texas BBQ specializes in slow-smoked brisket, pulled pork, sausage, ribs, and chicken to slather in your choice of traditional, sweet, or spicy BBQ sauce. Order your favorite smoked meat layered in sandwiches, piled on nachos, or in combo plates which come with sides like cornbread muffins, cowboy baked beans, coleslaw, and potato salad. Live music and picnic tables on the patio add to the charm. While the food is standard resort fare, it’s all about the views at Rainbow Room at Lake Powell Resort at Wahweap Marina. With a dramatic curved dining room and floor-to-ceiling windows, its prime location takes advantage of its stunning lakefront location. Popular dishes include lobster tostadas, fried chicken with bacon and apple slaw, and prime rib accompanied by horseradish sauce and smoked garlic whipped potatoes. Reservations are a must, and you’ll have to pay the park entrance fee to visit any of the marina restaurants. Williams-based Grand Canyon Brewing & Distillery is one of the state’s most popular breweries, and the Page location adds to that with pool tables, foosball, and shuffleboard, offering a fun way to wrap up your day. Located in a former firehouse, the 10,000 square-foot gathering spot sports an indoor fireplace for chilly nights and an expansive patio for sunny afternoons. You’ll find 20 GCB beers on tap, from Trail Hike session IPA to Sacred Saguaro lager, perfect for pairing with pub noshes like Bavarian pretzels with bacon-beer cheese.

where to stay For the ideal basecamp for your explorations, check into Hyatt Place Page/Lake Powell. Along with amenities that include a picturesque patio with fire pits and views of Vermillion View Cliffs are complimentary guest activities with Navajo experts, like Eli Secody, who incorporates songs into his vibrant storytelling. Or, join Pearl Seaton, who teaches the art of weaving traditional dreamcatchers. An additional gem on the premises is Prickly Pear Kitchen, where the menu takes its cues from family recipes of the general manager, Nadia Santacruz, who hails from Sonora (personal favorites are the fantastic tortilla soup and pork adobo tacos). Don’t pass on their wonderful margaritas (pictured above) either! Also unique to the property is Adventure Advisor Kamiko Mannie and her wealth of knowledge. Mannie’s pride in sharing her Navajo culture, coupled with her in-depth familiarity with Page’s hidden gems, makes her an invaluable resource (you can follow her GoPro adventures at @_Kamiko_ on Instagram). Need information about Red Heritage, a Native American dinner theater, or Rainbow Bridge, which is one of the newer tours? She’s got it for you. Does your bucket list include a Colorado River wilderness adventure where you can find hidden waterfalls and petroglyphs? Mannie can help with that too. Guests can also make arrangements for jeep rides and UTV off-roading, Antelope Canyon tours, and helicopter flights (one lands on the legendary “Top of the Butte,” a popular site for proposals and where Britney Spears filmed a music video).

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Sandfish Sushi & Whiskey Written By: Christina Barrueta | Photographed By: Luke Irvin Born in Buffalo, New York and raised in Ankara, Turkey, Engin Onural is no stranger to fusing cultures. After honing his skills at the Sushi Chef Institute in Los Angeles under Andy Matsuda and following stints at JW Marriott Desert Springs and Renaissance Indian Wells, Onural introduced Californians to Venue Sushi Bar & Sake Lounge. Opening in 2011 in Palm Desert to instant acclaim, Venue quickly racked up “Best Sushi” awards as Onural continued to fortify his impressive credentials. That included obtaining a coveted Sushi Proficiency Certificate from the All Japan Sushi Association. In 2017, Onural’s sushi mastery earned him an exclusive invitation to be one of three American chefs competing in the prestigious 2017 World Sushi Cup in Tokyo, Japan. “It was one of the most important moments in my life,” he recalls. “Being on that stage with people hand selected from all over the world was an incredible experience, and it was also an acknowledgment from the Japanese government that I was doing a great job spreading the love for sushi outside of Japan.” Subsequent to receiving this prestigious international recognition, Engin Onural went on to achieve resounding success with the opening of Sandfish Sushi & Whiskey in 2018 in Palm Springs. There, his innovative menu melded Japanese traditions with his culinary heritage, garnering even more accolades for his remarkable talent. In 2021, he introduced Tailor Shop, a refined craft cocktail lounge that further solidified his reputation. In 2022, Onural introduced his distinctive sushi expertise to appreciative Phoenicians. With executive chef Chris Wolfe, beverage manager Joshua Martinez, and general manager Brittney O’Brien, Sandfish Phoenix brings Onural’s renowned sushi artistry and whiskey collection to the Melrose District. Fan favorites include tostadas topped with a delicious melange of spicy tuna, teriyaki sauce, and crumbled feta cheese. Or try the tender grilled octopus with creamy edamame hummus. Standout rolls showcase Onural’s culinary ingenuity, like the Sandfish (pictured on the right along with the octopus), a combination of tuna, crab, avocado, and truffle crowned with crispy potato threads. The Venue is terrific as well, with spicy tuna, cucumber, and burdock root topped with seared salmon, aioli, teriyaki sauce, and tobiko. Sandfish Phoenix also boasts one of the city’s finest whiskey selections and a sophisticated lineup of craft cocktails (pro tip: Order an omakase cocktail and Josh Martinez will craft a sensational off-menu libation just for you). I had a chance to chat with Chef Onural to share what brought him to the Valley of the Sun and what guests can expect at his first restaurant outside of California.

Why Phoenix? I actually had narrowed down my next location of Sandfish to LA or Phoenix. For around six months I traveled back and forth to each to get a better feeling for the city and its people, and I truly felt that Phoenicians were nicer and more welcoming. What made you choose the Melrose District? The Melrose neighborhood reminds me, in a way, of how Palm Springs used to be. I’m very proud and grateful that Sandfish has become a staple in Palm Springs, and I feel like Sandfish Phoenix could become the same neighborhood staple. The area has potential and I want to grow with it. Tell me about your design inspiration for Sandfish. It’s a beautiful mix of Japanese and Scandinavian. I spend a significant amount of time in Scandinavia, especially Norway, and I genuinely enjoy that feel, so I wanted that cozy, welcoming vibe with clean lines. It’s pretty cool when people visit from somewhere like Sweden, and say they feel like home. Why sushi and whiskey? I love them both. Whiskey is already a big deal in Japan and I think we just didn’t recognize it here in the States before. Whiskey and sushi go really well together, and I think we might be the pioneers here in combining a full-on whiskey bar with a full-on sushi restaurant. The flavor profiles of whiskey are endless and right now we have over 150. We’re working on having the number one allocated selection. What are some of your favorite whiskies? Ichiro’s Malt Chichibu and Nikka From The Barrel. I also love Woodford. I actually have my own barrel in Palm Springs, and I’m working on getting one in Phoenix.

What are three signature dishes? The Spicy Tuna Tostada for sure. It outsells the most popular rolls by far. A couple of days ago, a couple in Palm Springs ordered appetizers including the tostada and a few rolls...and finished with another tostada. It’s very unique with the feta cheese; a blend of my Turkish and Japanese worlds. The Venue Roll, which was named after my first restaurant, would be the second, and the third is the Sandfish Roll because of how unique it is. Tell me about your Phoenix team. Chris is a wonderful guy. He’s dedicated to helping me get Sandfish to be a part of the neighborhood in the way I envision. Josh is extremely knowledgeable with the bar and I love learning things from him. Every time we talk about a drink, he gives me more information than I could ever imagine. He’s very passionate and it shows. Brittney is the GM and she’s great with our employees. She definitely helps me steer the ship. Hospitality 101 is built into all of them, which I love. What do you enjoy most? At this stage where I am right now, having multiple units and 120-plus employees, I definitely enjoy mentoring newcomers. I am open to whoever wants to learn and love sushi the way I do. We all strive to nurture others and this is what we thrive on. Hospitality is very important to me too. When you see a crowded room—total chaos, but in a good way—with people enjoying each other’s company, the food, and the drinks as a whole, that makes my world. True hospitality is what keeps me going.