Servers and patrons alike crunch across scattered peanut shells on the way to their tables at Teakwoods, a boisterous neighborhood watering hole crowned Best Sports Bar in 2009 by Phoenix New Times. A team of chefs cooks up classic American eats, including half-pound burgers, meaty sandwiches, and their award-winning wings, which can heat up gastro-chambers and cargo-pants pockets with flavors such as medium, hot, and honey-barbecue hot. As bartenders pour draft beers and concoct tasty libations, guests can catch their favorite sporting events on one of many high-definition TVs that broadcast events from the MLB, NFL, and UFC. When guests can't make it to the restaurant, Teakwoods' chefs cater fare to events, gatherings, and parties.
With a stay at Sheraton Wild Horse Pass Resort & Spa in Chandler, you'll be in the desert and minutes from Rawhide Western Town. This 4-star resort is within the region of South Mountain Park and Arizona Mills Mall.
Make yourself at home in one of the 500 air-conditioned rooms featuring minibars. Rooms have private patios. Bathrooms feature separate bathtubs and showers, makeup/shaving mirrors, and complimentary toiletries. Conveniences include safes and desks, as well as direct-dial phones with voice mail.
Rec, Spa, Premium Amenities
Pamper yourself with a visit to the spa, which offers massages, body treatments, and facials. While the golfer in the family is out on the course, you can enjoy above-par recreational amenities such as a golf course and an outdoor pool. This resort also features complimentary wireless Internet access, a concierge desk, and gift shops/newsstands.
Satisfy your appetite at the resort's restaurant, which serves breakfast, lunch, and dinner, or stay in and take advantage of 24-hour room service. Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, business services, and audiovisual equipment. Planning an event in Chandler? This resort has 180000 square feet (16723 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. Free self parking is available onsite.
Though Terry "Joe" Black spent more than two decades in the restaurant and food industries, for many years the notion of opening his own pizzeria remained a wistful one. Smitten with the restaurant business during his college years, he spent the first 15 years of his career working for national chains, then another 10 in food distribution. It wasn’t until Black met and befriended Nick Heddings, owner of Arizona Pizza Company in Tucson, that the gears were set in motion to allow Black to make the leap to ownership, spurred in part by Heddings's support and pizza recipe. Black and his wife, Mary, kept the concept simple: a limited menu centered around tasty, New York–style pizza. They resolved to be fanatical about their customers’ experience and to create a welcoming, neighborhood feel. To further that goal, Black and his family remain active with local schools and organizations to this day.
Their focus on quality and friendliness has paid off. Of Jimmy & Joe’s signature "Serious Slice," blogger Michele Laudig said—as part of the Phoenix New Times’ 100 Favorite Dishes series in 2010—"It's super thin and crisp on the bottom, with puffy, chewy edges." Each gigantic slice is cut from the 24-inch Big Jimmy, arrives on its own metal pan, and, like a celebrity’s engagement ring, is bigger than the average person's head. As testament to its food’s deliciousness, the restaurant has won multiple awards, including the Reader Pick for Best Pizzeria in the East Valley Tribune's 2011 Best of East Valley.
As the restaurant's website explains, Otaku means “obsessed, hardcore fan” in Japanese, which serves as an appropriate echo to the chefs' enthusiasm. Maki rolls in aesthetically pleasing arrangements have a starring role on the menu, employing sweet asian pear and mango to enhance savory slices of raw fish, sautéed scallops, and mushrooms. While sipping from 1 of 13 sakes, diners can also savor hot platters—such as curry chicken or crispy walnut prawns—or enjoy an omakase meal, where the chef presents five courses of off-the-menu rolls and dishes.
The culinary masters at Otaku also aim to “remove the veil of mystery” from sushi dining and preparation through their Otaku Academy. During the learning experiences, patrons of any knowledge level have the opportunity to sit down with a chef as he slices rolls and serves them with ample education.
Sweeping structural curves dressed in warm colors lead patrons through Otaku's dining room, characterized by its sushi bar and multiple counters for parties to dine upon. In a lower section of the dining room, a tree rises from the center of a circular stone counter with chairs, proving that trees thrive when fed salmon.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company's product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
Blended drinks dominate the menu, with options including fruit refreshers—made with naturally hydrating, electrolytic coconut water—and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Talbot Teas, including Paris Breakfast and SOHO Earl.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.
Using more than 30 spices, the chefs at Ocean Blue Caribbean Restaurant and Bar add super-potent complexity to jerk shrimp, a jerk turkey burger, and jerk chicken. Along with those dry-rubbed and wet-marinated meats, the culinary team crafts Caribbean classics such as ackee and saltfish, sweet potato pie, and Jamaican patties with fillings such as beef, fish, and veggies. “Loosen your belt for large portions and ready your taste buds for well-seasoned staples like brown stewed chicken, curry goat, and jerk chicken,” advises Phoenix Magazine, which has also praised the “excellent coconut curry shrimp” and the “light, pop-in-your-mouth cornmeal fritters,” known as “festivals” for their frequent use as parade confetti.
During daily meals and weekday all-you-can-eat-buffets, the aroma of sizzling meats and spices fill a cozy dining room where the green and yellow of Jamaica's flag brighten the walls. A thatched-roof, tiki-hut-style bar in the room's center help wash down feasts with wine, draft and bottled beers, and fresh-squeezed juices of tropical produce rarely seen stateside, such as soursop and irish moss.