Restaurants in Phoenix

The culinary half of this delicious dichotomy is curated by award-winning head chef Christopher Gross, while the palate behind the fermented lounge is sommelier Paola Embry. Hungry peepers can feast upon Christopher's thoroughly modern dining digs; outfitted with bright, candy-colored fixtures that accent clean geometrics and foundational earth tones. Commence proper consumption by memorizing the full dining menu, which is creatively infused with the flavors of French cuisine, tempting early appetites with first plates such as wild-mushroom soup with foie gras ($18) and escargot en croute ($14), or savory salads such as duck confit with mixed greens, Humboldt Fog cheese, and cognac-infused dried cherries ($16). Warm up every nook and cranny of your mouth in preparation for great after-dinner conversation with a plate of steamed mussels with Spanish chorizo and white wine ($16), or take a large bite of smoked truffle-infused filet mignon ($36) to avoid answering questions about your "secret club" and the only other member, your "Matthew McConaughey." For an edible that's both cozy and elegant, opt for a wood-oven pizza topped with wild mushrooms, shallots, and arugula ($12).

A lush estate of 40 acres near Camelback Mountain surrounds The Scottsdale Plaza Resort, which, in turn, surrounds the Salon & Day Spa at The Scottsdale Plaza Resort. Inside, the staff greets every visitor with a robe and slippers to wear during a recommended cool shower to initiate detoxification.

The packed service menu plies muscles with six types of soothing and therapeutic bodywork and an infrared sauna, and salon professionals master current haircut and nailcare trends. Stylists deftly transition from creating complex weaves for female clients to trimming beards for gentlemen, and aestheticians tailor men's skincare regimens from products rich with jojoba oil, papaya, and soothing cherry enzymes that ensure prompt, rugged five o'clock shadows.

Serving all-natural premium pork products, Pork on a Fork's family of fourth-generation farmers has perfected its methods with countless delectable chops and tender cuts. Every hog is disease-free and raised without the use of antibiotics, unlike those raised on a diet of ice cream and newspaper, and products are individually frozen and preserved, ensuring that every cut arrives at the Arizona location in top-notch quality. The menu presents porky fare in a variety of settings, including sausage with a backdrop of biscuits and gravy ($5.99) and the hearty Breakfast in a Cup, consisting of bacon or sausage posing with a mix of country potatoes, eggs, and cheese ($6.99). Noontime nibblers can snack on a smoked pulled-pork sandwich ($7.99), a snappy bratwurst ($5.99), and the ultimate pit-master meal, equal parts brisket, pork, and spicy polish dog ($10.99). Pork on a Fork was also featured at 2009's Celebrity Food Show, providing celebrity chef Guy Fieri with pork for his Pork el Fuego cooking demonstration.

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.

“Mouthwatering ribs that deliver gnaw-off-the-bone pleasure,” and “heavenly sauce [that’s worth a] drive across town without complaint.” That’s how the Phoenix New Times sums up The Barbecue Company Grill and Cafe. Since 1987, this renowned catering company has fed hordes of hungry party-goers with St. Louis style ribs, pulled pork, and tender beef brisket deemed worthy of awards and recognition, including the National Championship award from Sparks Nugget Rib Cook-Off in Reno. And though catering continues to be their bread and butter—they sell meats and Southern-style sides by the pound and fruit cobbler by the pan—the company expanded its one-leg business model into a dine-in eatery. During lunch hours Monday through Friday, The Barbecue Company opens its doors to customers with a full menu of award-winning barbecue piled onto hearty platters or sandwiches. The cooks also deliver their decadent fare to office-dwellers who can't take a break or convince their boss it's New Year’s Day again.

Brosenbrus Cafe combines the convenience of a coffee bar with the cuisine of a refined sandwich shop, creating an ambiance that azcentral.com described as “young, hip and summer-session sedate.” In addition to brewing Cartel coffee, the cooks also artfully layer pulled pork, pickled vegetables, or hummus between slices of ciabatta or focaccia bread. Steven Gross described the culinary passion that he and co-owner Brad Stewart share, telling State Press Magazine, “whenever we’re around food we always want to experiment.”

This creative energy extends beyond the menu to the café’s clean, modern decor. Seating fills the high-ceilinged space, allowing patrons to enjoy their orders while sitting at one of the gleaming wooden tables, in a plaid armchair, or on the shoulders of an obliging employee.