Restaurants in Paradise Valley

Every day, Chef Samir lobs freshly made pita-bread discs into his Wood Stone oven, waits for them to puff up and lightly brown, then retrieves them with a large metal paddle for piping-hot delivery to tables. All meals at Mijana start with a basket of these pillowy loaves, revving up appetite engines for the authentic Lebanese dishes the chef and his staff are crafting in the kitchen. Leaning heavily on traditional key ingredients such as garlic, olive oil, and lemon juice, the chef whips up platters of flavorful dips and spreads as well as grilled kebabs and sautéed entrees. Music, belly dancing, and dance lessons pepper the calendar of this more than 5,000-square-foot venue, providing a lively complement to the night.

Indulge Burgers has 100,000 different burgers on its menu––or, rather, 100,000 topping combinations. To manage this behemoth selection, each patron is offered a pencil and special burger-customizing sheet. With a simple checkmark, salmon, bison, turkey, and all-natural-beef patties can be outfitted with more than 50 sumptuous toppings ranging from carrot strings to fresh pineapple. Vegetarian options are also aplenty, including homemade black-bean burgers on gluten-free bread and adult peanut-butter sandwiches made with bananas and onion strings and served wrapped in 1040 tax forms.

In the light from floor-to-ceiling windows, burger and hot-dog sculptures prepare diners for chili-slathered dogs and signature Vesuvius Volcanic burger patties filled with a molten pocket of cheese. After enjoying fried pickle chips or a cool milkshake on the outdoor patio, patrons can peruse the dining room's vintage sports photos of Charles Barkley smiling politely and Muhammad Ali stinging a bee.

Indulge Burgers has 100,000 different burgers on its menu––or, rather, 100,000 topping combinations. To manage this behemoth selection, each patron is offered a pencil and special burger-customizing sheet. With a simple checkmark, salmon, bison, turkey, and all-natural-beef patties can be outfitted with more than 50 sumptuous toppings ranging from carrot strings to fresh pineapple. Vegetarian options are also aplenty, including homemade black-bean burgers on gluten-free bread and adult peanut-butter sandwiches made with bananas and onion strings and served wrapped in 1040 tax forms.

In the light from floor-to-ceiling windows, burger and hot-dog sculptures prepare diners for chili-slathered dogs and signature Vesuvius Volcanic burger patties filled with a molten pocket of cheese. After enjoying fried pickle chips or a cool milkshake on the outdoor patio, patrons can peruse the dining room's vintage sports photos of Charles Barkley smiling politely and Muhammad Ali stinging a bee.

At Athena Greek Cuisine, a high-ceilinged, arched foyer bears an intricately carved winged sculpture, bathed in light from sharp, star-shaped chandeliers. Saganaki cheese plates burst into flames in the dining room, punctuated by shouts of "Opa!" The eatery, which has been featured on ABC15, fills with the lemon, garlic, and feta aromas of a menu of Greek dishes.

Dimple lights hang overhead like a zodiac constellation, casting a glow over spanakopita and pitas dipping into hummus and tzatziki. Kebabs and leg of lamb blend with fresh rosemary, and flames lap with warm sizzling sounds against cuts of marinated filet mignon. After enjoying a glass of wine amid the white-brick porticos of the bar, guests peruse Athena's backlit artwork, which displays Greek deities dancing to music and awkward demi-gods hanging back, bobbing their heads, and readjusting their tunics.

Chef Erasmo "Razz" Kamnitzer, namesake of Razz's Restaurant and Bar and seventh-generation chef, infuses flavors from his native Venezuela to his eatery's upscale fusion menu. Like all dinner-theater performers, Razz dazzles diners with stovetop pyrotechnics in his open show kitchen, simmering up spicy bouillabaisse full of shellfish and finfish, or ladling chops and fillets with lime sauce, tropical-fruit relish, lingonberry sauce, and other zesty flavors. Guests can pair savory bites with sips from the wine list, with selections available by the glass, bottle, or fluted barrel. Razz's also caters special events such as weddings and holiday parties.

The Breakfast Joynt's chefs build their customizable three-egg omelets with 20 ingredients such as chorizo, blended mozzarella, and asparagus. Starting at 6:30 a.m. seven days a week, the culinary team whips up early morning staples such as four-cheese or spinach quiche and Swedish-style pancakes served with lingonberries. In the afternoon, cooks top burgers with mushrooms and Swiss cheese and pile BLT fixings onto toast rather than pushing them directly into your mouth. The restaurant's spacious, sunny dining room, which is equipped with complimentary Wi-Fi, frequently doubles as The Cooking Joynt, where longtime chefs Dave and Andy teach students the tricks of their trade.