Ranch House Grille's menu of hearty, comfort-style breakfast and lunch fare charms the socks off attention-starved tongues with a serenade of eggs and omelettes, burgers, sandwiches, and platters. The award-winning chicken fried steak ($9.50) arrives smothered in house-made pork chili verde, with an entourage of cooked-to-order eggs, while the french toast and eggs (with choice of meat, $7) precariously balance on a sweet and savory seesaw. Weekend plans and skee-ball strategies are best discussed over customizable omelettes ($8.50–$9.50), classic lunch platters such as the top sirloin steak ($13), or a tasty Phil Burger ($10), topped with bacon, avocado, green chili, grilled onions, and pepper jack cheese. All of Ranch House Grille's dishes are served large and in charge, but smaller portions are often available at a reduced price.
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.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.
Sometimes the best partners have little in common, like Penn and Teller or Paul Bunyon and anyone short enough to reach the bottom shelf. Pizza & Krispy Krunchy Chicken proves this beyond a shadow of a doubt. Despite very different origins, pizza and Cajun-seasoned fried chicken somehow complement each other perfectly at this eatery, where the menu devotes a page to each. First comes the specialty pizzas, topped with fixings such as pineapple and ham or meatballs, pepperoni, sausage, and jalapenos. Need a fried food fix instead? Chicken buckets and meals will easily do the trick, as will fried catfish, each paired with biscuits or other sides such as corn on the cob.
CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
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.