The term “local” barely begins to describe the on-tap beers at O.H.S.O. Eatery + nanoBrewery. Four suds, including OHSO Orange Pail Ale and OHSO Tart, brew right in-house. And of the beers that don’t originate in the on-site fermentation rooms most still come from nearby––about half of O.H.S.O.’s drafts hail from Arizona-based breweries such as Four Peaks. On weekends, imbibing kicks off early at beer brunch, where entrées such as biscuits with white-sausage beer gravy come with a 10-ounce pour of any Arizonian brew. During dinner––which lasts until midnight every night of the week––, the menu emphasizes quality pub grub, such as small plates, burgers, and flatbread pizzas. Dig in on the front porch or the bike-friendly––and sometimes dog-friendly––patio with a pint of beer, glass of wine, or cocktail. Or, drop by for the weekly Sunday afternoon backyard barbecue where guests are allotted second and third helpings of barbecue chicken, brisket, and ribs, and all the wetnaps they can eat.
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.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
A glass-fronted display cooler showcases J&M Fish Market's fillets and shellfish, which are flown in daily and approved by third-party inspectors for optimum freshness. Clam strips and frog legs join fillets of catfish, tilapia, walleye, and other fish, which are measured by the pound. In addition to its signature fresh seafood, J and M serves up fried chicken and fried fish, as well as house-smoked meats topped with regular or spicy barbecue sauce. They round out their menu with nachos, tacos, and burgers. They also prepare food for carry out, delivery, and catering, appeasing those who wish to enjoy tasty meals on the go or in the comfort of their own in-home restaurant.
Not everyone does R & R the same way. So when Les and Diane Corieri founded RnR, they wanted to give it a little bit of everything. At 8 a.m., the kitchen starts serving a diverse selection of breakfast dishes that includes pulled-pork hash and Chambord french toast. The stoves stay hot throughout the day for a late-night menu of quesadillas, gourmet burgers, and philly cheesesteaks that are available until 2 a.m. Customers can also pop in to savor a fresh-brewed cup of Italian coffee, to sample a wine from the 1,800-bottle cellar, or to finally figure out what a restaurant looks like.
For one afternoon each year, Lettuce Entertain You transforms one of its famed eateries into a mecca for brides-to-be, collecting the wares of both local and national retailers. Ladies linger over tables laden with dresses and invitations—categorized into vignettes such as elegant and vintage—as gown experts divulge their wisdom. To avoid being cut out of wedding photos, male counterparts sequester themselves in the Groom's Room, where man-friendly vendors toss out wardrobe and preening tips. Lettuce Entertain You disperses appetizers and drinks from a handful of their own top-rated eateries to prevent patrons from drooling over the dossiers of custom cake.