Phoenix is hundreds of miles from any ocean, but that doesn’t mean the city goes without fresh fish. The restaurants here broaden their scopes to seek out a versatile seafood selection. Take, for example, the chefs at Wildfish Seafood Grille, who fly in live lobsters from New England and yellowfin from the Caribbean. The Salt Cellar’s swordfish travels all the way from the Pacific Ocean on a daily basis, and Noca imports halibut all the way from Nova Scotia.
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