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.
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.
More than 100 years of tradition flavors the recipes at DeFalco’s Italian Eatery—tradition that began when the DeFalco family first emigrated from Abuzzi, Italy and established the first DeFalco Italian grocery in Toronto. But the DeFalco's journey was just beginning. From Toronto, John DeFalco moved to Michigan, where he first met his wife, Dora. Borrowing from her grandmother’s recipes, Dora made homemade pasta dishes, while John focused on the art of sausage making, a craft he first learned from his father back in Italy. Together, the couple opened their very own restaurant in Michigan, helming it, with much success, until they settled in Arizona to retire. Their son Geraldo, however, was hesitant to let the family legacy fade. So, in 1971, he reinvented the business, this time naming it DeFalco’s Italian Eatery. The spot has been a Scottsdale staple ever since. Honoring his family by using those same time-tested and approved recipes, Geraldo (better known as Jerry) and his wife Judith man the shop, creating decadent homemade cuisine and offering plenty of Italian groceries to the delight of home cooks or homesick Ferraris. Customers can expect hot sandwiches stuffed with house-made sausages or meatballs and homemade spaghetti, mostaccioli, and gnocchi flooded in that same sauce first perfected by Dora DeFalco’s grandmother. There's also oven-baked pizzas topped with ingredients like fresh basil, spicy sopressatta, and roasted red peppers, as well as classic Italian desserts like tiramisu or cannoli.
Papago Brewing Co.’s Orange Blossom Ale is a symphony of subtle flavors. Bright citrus powers the opening movement, which gives way to a surprisingly creamy mouthfeel laced with hints of vanilla. It’s no wonder that the light wheat ale is the brewery’s most popular, but the others are hardly slouches. Elsie’s Irish Coffee Milk Stout packs the delicate punch of a dark roast, and the Oude Zuipers—Flemish for “Old Drunk”—lives up to its name with a hefty 11% ABV. Such offbeat styles could only be crafted by people who love beer, and Papago’s founders certainly fit that description. They started the brewery as a modest bottle shop and brewing supply store, but their passion for the “craft” in craft beer led them to open a full-scale restaurant with more than 30 beers on draft. Among these are representatives from all over the world, including Germany, England, and Belgium. The focus, however, is definitely on American craft beer, and the brewery features six of its own varieties for drinking year-round. Pair a Coconut Joe coffee stout or a Hopago IPA with one of the restaurant’s signature hand-pressed pizzas, but don’t be surprised if you get more beer than you thought you ordered. Each pizza features a draft beer baked right into the crust, though the pint glasses are still large enough for dipping.
Italian for "your wine," Su Vino doesn't only curate a lineup of award-winning varietals, it also crafts custom wines to suit even the most discerning palates. Inside an eye-catching tasting room, Su Vino Winery pairs glasses and bottles of its vintages with a menu of light appetizers and sensuous desserts. Red wines such as the jam-flavored cabernet sauvignon/merlot blend and peppery zinfandel pour crimson into tasting glasses, whereas white wines—including the tongue-twisting gewürztraminer—immerse taste buds in crisp, off-dry tones. They also open their bottle-lined space to guests interested in hosting a birthday party, bridal shower, or scared-straight event for delinquent grapes.
Feeling perhaps a little adventurous, Deirdre Pain wandered into a Thai restaurant one evening in the early 1980s. She expected to taste a few dishes she had never heard of before, but she didn’t expect to discover a lifelong obsession. Enticed by the flavorful spices and the delicate balance between sweet and salty, Pain soon became so enamored with Thai cuisine that she teamed up with a local chef to open a restaurant of her own, and in August of 1987, Malee’s on Main was born. 25 years later, Malee’s is still thriving thanks to its unique, upscale take on the traditional Thai restaurant, which includes doing some things a bit differently. All of the dishes, for example, are prepared in 10-inch sauté skillets to ensure that several people can order the same dish–-coco chili fish, crispy basil chicken, slow-roasted duck curry––and have it prepared differently. The same thoughtfulness is apparent in the restaurant’s dining areas. Comfy patios allow diners to bask in sunshine or enjoy a cool evening breeze, while cozy fireplaces accommodate those who like to swap ghost stories around a plate of crab rangoon.