Restaurants in Florence

Chef Eric Osburn aims to cultivate Centurion Restaurant as a place for what he calls "unpretentious fine dining." ”[Almost] every dish on the menu has come from me making myself something for lunch," Osbun told ABC15's Sonoran Living. Centurion’s casual dining space features dark wood and crimson accents, and there’s an open kitchen from which the chef can lead games of I Spy while he cooks.

The menu incorporates ingredients and techniques culled from different European countries. It varies depending on what's available fresh from local farmers’ markets or from Chef Eric's own herb garden.

Walls plastered in dollar bills submit customers to the electrifying gaze of a thousand George Washingtons as they step up to the counter of Philadelphia Sandwich Company. Between the shop's loaded walls, lightning-fast cooks sling Philly-style cheesesteaks and hoagies 24 hours a day, 7 days a week. They fill their signature cheesesteak, the Wiz Wit, with sizzling onions and a choice of Cheez Whiz, american, or provolone that fill taste buds with more fervor than edible copies of The Three Musketeers. They also season beef to load into meatball subs, cut up fries, and fry up mushrooms. On Friday and Saturday nights, live DJ entertainment accompanies the sizzle of the fryer.

At JP Pancake, the chefs are specialists in breakfast, lunch, and most importantly—as the name might imply—pancakes. Touted as their house specialty, oven-baked pancakes arrive freshly baked in fluffy, golden packages, topped with fruits such as apples, bananas, or blueberries, and finished off with cinnamon sugar. Buttermilk pancakes also boast chocolate chips, strawberries, and nuts and can be slipped under the door to feed a pet tiger that’s acting a bit too grumpy. Malted belgian waffles can also be prepared gluten free and enjoyed alongside french toast and omelets. At the Scottsdale location, grilled sandwiches—such as triple grilled cheese, green-chili chicken, and BLT—pair well with tacos and hot dogs to please the lunch crowd.

Walter Salazar—chef, owner, and Lima native—staffs Villa Peru with family members who are "friendly, familiar with the food, and happy to take the time to walk you through any of the dishes," according to the Phoenix New Times in 2011. This help is especially valuable in light of the eclectic menu, which chef Salazar fills with exotically spiced meats and seafood. Inside the kitchen, chefs flame pieces of steak, hot peppers, and tomatoes in the chef's secret sauce to craft lomo saltado de carne entrees, or sprinkle fresh fish, squid, and octopus with lime to prepare their specialty ceviche mixto. Those customers who don't bring bottles of their own wine may sip hard-to-find Peruvian beverages such as Inca Kola or sweet and tangy chicha morada, an extract of purple-corn juice.:m]]Walter Salazar—chef, owner, and Lima native—staffs Villa Peru with family members who are "friendly, familiar with the food, and happy to take the time to walk you through any of the dishes," according to the Phoenix New Times in 2011. This help is especially valuable in light of the eclectic menu, which chef Salazar fills with exotically spiced meats and seafood. Inside the kitchen, chefs flame pieces of steak, hot peppers, and tomatoes in the chef's secret sauce to craft lomo saltado de carne entrees, or sprinkle fresh fish, squid, and octopus with lime to prepare their specialty ceviche mixto. Those customers who don't bring bottles of their own wine may sip hard-to-find Peruvian beverages such as Inca Kola or sweet and tangy chicha morada, an extract of purple-corn juice.

The Grind's guests get their food hot, and they get it quickly. That’s because the restaurant’s coal-fired oven heats up to 1000 degrees, preparing most items in approximately four minutes. And the food isn’t just fast, it's acclaimed—like the cheetah that won three gold medals at the Olympics. The restaurant was named one of the “Top Ten Best New Burger Spots” from Bon Appetit. Among their collection of burgers, the menu includes one topped with housemade barbecue sauce, mozzarella, and garlic aioli, one accompanied by candied jalapenos and fried ratatouille, and one made with turkey and charred sweet onion. The chefs don’t stop at burgers, though. They churn out other sandwiches, such as a roast chicken wrap, a grilled Portobello sandwich, and a selection of breakfast items that includes a cheeseburger topped with hash browns, fried egg, and bacon. The team also demonstrates a dedication to the environment and health by using locally grown organic vegetables and hormone-free beef and chicken.

Saddle Bronc Grill plunks its guests straight into the middle of a sci-fi western. A hitching post augments the restaurant's saloon-like exterior, where customers are more likely to see motorcycles than horses waiting out front. Napkins have been switched out for bandanas at each table, and the soft glow of 13 flat-screen televisions illuminates the wooden slats of the walls. This blend of genres is no accident—the grill strives to be a country-western bar with all the comforts of the modern era, allowing diners to snack on classic cowboy food even as they follow their favorite sports team. Live bands twang away on weekend evenings, and the Tavern Poker League takes place on Thursday, though players needn't abide by traditional frontier rules that force the loser to eat his own spurs.

The menu, meanwhile, remains faithful to an entirely rustic ambiance. Broasted chicken and flat-iron steaks follow appetizers such as fried onion rings. Side dishes pay homage to the snacks of hungry ranch hands, running the gamut from corn bread and sweet potato fries to a potato-stuffed poblano pepper. To conclude meals, Rock Springs Café populates the Into the Sunset dessert list with a rotating selection of homemade pies.