Restaurants in Mesa

Joey’s of Chicago brings the taste of the Windy City’s famous hot dogs and sandwiches to the Phoenix desert. Layers of thinly sliced beef stacked on baked French bread derive extra flavor from a kiss of hot or sweet peppers on top. All-beef Vienna hot dogs nobly bear the weight of the traditional Chicago accoutrements: onions, tomatoes, a kosher pickle, and sport peppers, along with mustard and celery salt. Maxwell Street-style Polish sausages come laden with grilled onions and sport peppers. Joey’s extends their Chicago theme to the walls at their locations, which are covered with a mural of the skyline, various Americana, or former mayor Daley in a glass case.

At each of Zaytoon Kabob Bistro’s four locations, the savory scents of spiced, marinated kabobs ascend from sizzling grills, tickling the olfactory lobes of hungry visitors and jump-starting stomach-growling reflexes. Tender morsels of chicken, beef, and lamb cook over open flames, strung on stainless-steel skewers that help to banish unwanted fat and help high-school teachers emphasize points they've written on the chalkboard. Fragrant basmati rice and colorful pomegranate-walnut sauce accompany daily special dishes of eggplant stew, slow-simmered lamb, and baked chicken; desserts such as baklava and saffron ice cream cap off feasts in a traditional Mediterranean fashion.:m]]

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.

Instead of frittering away quarters at the arcade like most boys his age, Dean Laplant began learning his trade at age 13 by working the grill at his parents' steak house. He went on to open his own steak house in Wisconsin at the young age of 28, and later moved to Chandler to start DC Steak House, where he channels his years of experience into effortlessly preparing a menu of fine steaks, seafood, and chops.

Dean's wife, Lori, adorned the dining-room walls of DC Steak House's 100-year-old building in vivid murals that depict the local area's rich history. These elegant murals, along with soft hanging lights and white tablecloths, create a dining atmosphere more comfortable than a sofa stuffed with cotton candy. Patrons exit the restaurant into Chandler's bustling downtown square filled with shops and home to a variety of seasonal festivals.

“Mouthwatering ribs that deliver gnaw-off-the-bone pleasure,” and “heavenly sauce [that’s worth a] drive across town without complaint.” That’s how the Phoenix New Times sums up The Barbecue Company Grill and Cafe. Since 1987, this renowned catering company has fed hordes of hungry party-goers with St. Louis style ribs, pulled pork, and tender beef brisket deemed worthy of awards and recognition, including the National Championship award from Sparks Nugget Rib Cook-Off in Reno. And though catering continues to be their bread and butter—they sell meats and Southern-style sides by the pound and fruit cobbler by the pan—the company expanded its one-leg business model into a dine-in eatery. During lunch hours Monday through Friday, The Barbecue Company opens its doors to customers with a full menu of award-winning barbecue piled onto hearty platters or sandwiches. The cooks also deliver their decadent fare to office-dwellers who can't take a break or convince their boss it's New Year’s Day again.

History is everywhere at The Landmark Restaurant, where many rooms are covered in vintage photographs, antique clocks, ornate chandeliers, and built-in china cabinets. In 1908, the gabled-roof building was a Mormon church that hosted Sunday-school classes, dances, and Boy Scout meetings. The building was also the original site of Mesa Community College before its transformation into a restaurant in 1981. Today, chefs stuff apple corn bread inside pork chops and slow-cook pot roasts slathered in housemade gravy. Try the chicken-fried chicken topped with housemade country gravy or the 14-ounce new york strip basted in blue cheese. Guest can finish with a raspberry cheesecake or pecan pie.