Tilapia crusted in walnuts, coconut, and sun-dried tomato. Mixed veggies drizzled with raw-honey strawberry tahini. Mac 'n' cheese. And it's all organic. Fontana D' Amore Organic Bistro delivers three meals a day to clients' doors, each of which uses natural ingredients tailored to raw, vegan, and gluten-free diets. The nutrient-dense menu has plenty of flexibility for clients to customize their meals. Gluten- and diary-free menus can be whipped up by tinkering with milk and sweetener options, which include raw honey, maple syrup, and gratuitous compliments. Owner Rino Soriano developed the innovative menu "because [he feels] it's important for people who desire fun, delicious and healthful food to have options," he told Arizona Central. The bistro's environmental vision doesn’t stop with organic cuisine, but permeates through to the business's core operations, down even to the natural cleaning products that keep its kitchen pristine. And as for all that cuisine, staff members pack each delectable meal in biodegradable paper and plastic products for takeout.
Featured in Phoenix Magazine’s Best of the Valley series and other posh publications, the bakers at Cupcakes swirl and twirl creamy frosting to transform their namesake miniature cakes into edible works of art. Made from scratch every morning at 4 a.m., the dainty desserts are available in seven daily varieties, as well as a selection of specialty and seasonal flavors that change as often as an amnesiac’s workout routine. Preorder a peck of Hollywood cupcakes, a red cocoa cake topped with cream-cheese frosting and dusted with edible gold luster, or ceremonialize the return of Tuesday with the caramel-and-peanut-butter goodness of the Bliss cake. The crunch cinnamon sugar topping of the Momo cake makes a fitting treat for a birthday party, business meeting, or root-canal celebration any day of the week, whereas The New Yorker cupcake combines the refined tastes of vanilla, chocolate chip, lemon, and social satire. Once patrons place an advance order, they can arrive at the sugary sanctuary to pick up their sweet feast after 10:30 a.m. the next day or whenever their personal trainer finally falls asleep.
Executive chef and manager Devin Walsh builds relationships with quality farms throughout Arizona and the West Coast to craft elegant dishes on Calistro's DC Ranch Crossing and Hilton Village menus with the freshest ingredients available. Terrines of mixed vegetables or beets crown grains or salads of crisp lettuce, and elaborate sauces such as cabernet-tarragon jus and red-wine-and-black-truffle gastriques drizzle across duck confit or cuts of grass-fed meats. Behind the bar, house-infused spirits shake with slices of fruit or sparkling sodas, and taps unleash foamy rivulets of seasonal and local beers. Cream-and-rust-colored walls soften the dining rooms’ warm, intimate lighting, casting fire-like glimmers across the hardwood floors and polished tables. The sounds of a busy line and scent of fresh food emanate from the open kitchen, and shelves behind the bar hold liquors in boxes designed to look like framed pictures or Prohibition Wanted posters.
Italian-inspired dishes with fresh ingredients and homemade sauces sate panini and piadina pinings alongside a multitude of drinks and regular live music performances at Mumbles Place. A number of bruschetta varieties ($6 for three), such as goat cheese and roasted peppers or prosciutto and gouda, tantalize taste buds on their own or act as a piquant preview to epic dish documentaries. Tortilla-based tastes lie in a number of piadinas (Italian-style quesadillas) ($5–$7) and wraps, such as the tender marinated flank steak surrounded by veggies and blue cheese crumbles in the Mumbles Crumbles ($10). Panini pros press a variety of innovative sandwiches into melty morsels, with selections such as the Italian, which teams an herbivorous trio of roma tomatoes, eggplant, and roasted red peppers with the salty punch of salami to balance out its flavors and teach it how to love.
At Remington's Restaurant, the bacon-wrapped filet mignon isn't just grilled to order—it's grilled over mesquite coals, whose smoke imbues the meat with extra flavor. The same coals cook the New Zealand rack of lamb, as well as tender pork chops glazed in prickly pear barbecue sauce. The steakhouse serves fresh seafood, too. Cedar planks salmon are painted in a maple mustard glaze, and broiled lobster can be used for games of Pin the Tail On the Crustacean out on the patio. Many of these meals are scored by live music. Local nightclub pianist Rags Allen often plays, as does old-fashioned crooner Guy Pennachio.
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.