There's nothing humble about Humble Pie's pizza crust: Pulled from wood-fired ovens with a light, bubbly texture that crisps at lightly charred edges, it cracks to release a subtle aroma of smoke and yeast. For owner Tom Kaufman, the recipe demanded two months of tinkering and one month of building an underground vault to keep it from prying eyes. Customers tend to think the time was worth it as they bite into delicate slices topped with careful combinations of veggies, meats and cheeses, often locally sourced.
The potato-and-roasted-garlic pizza, for example, happily marries the fragrances of gorgonzola and rosemary. Retaining a botanical touch even on a meat-lover's pie, the Schreiners Sicilian Sausage sprinkles homemade mozzarella with "sprigs of roasted fennel [that] add another aromatic dimension," according to Phoenix New Times.
While the pizza may push some of the other menu items out of the limelight, fresh salads, grilled sandwiches, and traditional and twisted pastas earnestly pine for appetites' affections. The Our Way" Mac & Cheese adds aged white cheddar, italian bacon, and bread crumbs, distinguishing itself from its boxed brethren while forming an equally fun medium for kids' art projects, while wine, beer, and seasonal cocktails pair well with plates and pies alike.
Having recently picked up a nod for 2009's Best New Neighborhood Restaurant from Best of Greater Phoenix, Floyd’s Kitchen and its owners, Mike and Brandon, maintain a tranquil, friendly, independently owned restaurant where locals can refuel with a menu of surf and turf, pasta, pizza, sandwiches, and hearty signature entrees. Raise your stomach curtain with a drum roll of inventive apps like the maple-bacon-wrapped shrimp ($9) before moving on to main events such as the Chilean sea bass in lemon-artichoke sauce ($22) or the comfort-food nirvana of the signature pot roast, which—like a fun uncle who falls asleep in his hot tub—has been slow-cooked overnight in beer ($12). Vegetarians, meanwhile, can abide by humanity's uneasy peace treaty with cows while still relishing grilled patties with the plantavore-friendly Caribbean veggie burger, which has been marinated in mango-teriyaki sauce and topped with a tropical island's worth of pineapple, onion, and tomato ($10).
At The Best Ever Subs & More, a Thanksgiving meal isn’t an annual feast. Instead, it’s a sandwich served daily, in the form of a french roll stuffed with oven-roasted turkey, cranberry sauce, stuffing, and crispy onions. Nestled inside Danny’s Gourmet Market, the shop’s entire array of subs—from the Thanksgiving variety to a chicken, brie, and apple sandwich—come filled with the market’s artisanal meats and cheeses, which also top personal pizzas toasted golden brown in a brick oven. The signature gourmet sauce anoints pizzas and sandwiches alike and is dubbed the “best sauce ever” for its carefully balanced blend of garlic and herbs, rather than because the food it touches turns into money. The shop also bakes signature butter cookies, and a portion of its proceeds benefits the Lost Angels Foundation of Hope.