Inspired by their physically and socially active California origins, the pies at zpizza start out with an entirely organic, whole-wheat-flour base, hand-thrown and fire-baked until crisp. Zpizza creations include the Napoli (basted with homemade roasted-garlic sauce, mozzarella, tomato slices, parmesan, and fresh basil), Greek (feta, red onions, firm kalamata olives, tomatoes, oregano, and mozzarella), and Thai (splashed with peanut sauce and dressed with mozzarella, spicy chicken, red onions, cilantro, carrots, crisp bean sprouts, and Serrano chilies). Depending on the location, prices and menu options vary. Not including tax, specialty pizza creations can start at around $10 for 10", $17 for 14", and $20 for 18". Classic consumers can opt for the standard cheese ($17.50 for 18") or pepperoni ($19.50 for 18"), or create their own pie. Zpizza's menu includes salads ($5.95–$8.50 for regular salads), calzones ($6.95), and pasta dishes ($7.50). An assortment of cookies rounds out the sweet side.
The menu at Wild Thaiger is so colorful and esoteric it would almost come as no surprise if the thaiger ribs were made from actual tiger. Don't worry, they aren't. The half and full slabs are actually made from tender pork, marinated in a blend of spices. To get a real taste of a jungle beast, order the decha boar, sliced thin and served with green beans, bamboo shoots, and hot red chili sauce. The wild boar is one of many specialties pioneered by chef Olashawn Hasadinratana-Weaver. She and her family rely on seasonal ingredients and traditional marinades to distinguish their fiery Thai cuisine, which ranges from ubiquitous plates of pad Thai to a citrus-tinted seafood panang curry. Though the herb blends are complex, the kitchen keeps no secrets. Diners who sit indoors can watch as chefs toss their meals in the blazing fire wok, searing meats and Asian veggies with touches of lemongrass, basil, and lime, but no MSG. Alternatively, the protected patio provides shelter for outdoor suppers that might otherwise be ruined by errant fly balls. There, hot days herald bowls of homemade coconut and durian ice cream, or a chilled cocktail from the full bar, where imported beers and wines also make a strong showing.
It’s easy to feel pretty in a space as gorgeous as Ide Mania’s. This luxe salon compliments its beautifying patrons with an earth tone color scheme accented with shades of lime, lemon and wood, while giving off a big city vibe that’s backed up with views of high-rise offices through expansive windows. The fashionable but friendly staff is skilled with dramatic up-dos, highlights or lowlights, dimensional coloring and specialties like a tourmaline charged radiance facial. Regulars like the salon for the basics, such as trims, blowouts or underarm waxing, but also for the full treatments, including wedding make-up applications. Special occasion sessions at Ide Mania are made all the more unique thanks to its beautiful location, exemplary space and top-notch service.
The open work space of mod surrounds freelancers, independent entrepreneurs, and other office-free individuals with tables, couches, and comfy chairs, a sophisticated open-workspace concept allowing visitors to work wherever best fuels their creative juices. Access to Wi-Fi and printing services helps complete the office essentials, as do ample meeting places including a lounge and an outdoor patio with the same type of sunlight people enjoy on their days off.
mod's not all about the daily grind, however. The facility also houses a public cafe and bar, where the staff brews coffee and pours craft beer by the tap and bottle. Complementing the drinks are health-focused sandwiches, salads, and small plates, such as salads and bruschetta topped with goat cheese and heirloom tomatoes.
Mark Smith and Gary Clark wouldn’t be where they are today without a 50-year-old barbecue recipe. When the two childhood friends started a catering service in college to cover their living expenses, they soon became renowned for their barbecue, made with a Tennessee-style recipe passed down through several generations. Bolstered by demand, they bought a truck and a portable barbecue pit—but soon traded these for a brick-and-mortar location, a rustic storefront on East Van Buren Street. More than 25 years later, the pair are still serving smoked meats at Honey Bear’s BBQ, boosting their output with a second location on North Central Avenue and a separate catering center.
Their recipe has only improved with age, earning them accolades such as the Phoenix’s Best BBQ Sauce 2010 Award from the Phoenix New Times. Inside the Honey Bear BBQ kitchens, chefs brush this signature Tennessee sauce onto pulled pork, shredded chicken, and beef brisket, which they serve by the pound, pile onto sandwiches, or stuff into face-level catapults. They complement the mesquite flavors with traditional Southern sides such as potato salad, cowbro beans, collard greens, and tater tots. For faraway fans, they also bottle and ship their signature sauce around the country.
Uhaul Car Share unites busy, wheel-less individuals with clean, motored steeds of all sizes for quick errands or daylong jaunts around the city. Members create their own access codes, allowing them to unlock the keypad on a bevy of cars and trucks situated downtown or on campus. Membership includes free insurance coverage, gas, and roadside assistance, and tethered keys remain inside the car, allowing the renter to go about their day without misplacing them or attracting the attention of nearby ninja kittens.