Executive chef and manager Devin Walsh builds relationships with quality farms throughout Arizona and the West Coast to craft elegant dishes on Calistro's DC Ranch Crossing and Hilton Village menus with the freshest ingredients available. Terrines of mixed vegetables or beets crown grains or salads of crisp lettuce, and elaborate sauces such as cabernet-tarragon jus and red-wine-and-black-truffle gastriques drizzle across duck confit or cuts of grass-fed meats. Behind the bar, house-infused spirits shake with slices of fruit or sparkling sodas, and taps unleash foamy rivulets of seasonal and local beers. Cream-and-rust-colored walls soften the dining rooms’ warm, intimate lighting, casting fire-like glimmers across the hardwood floors and polished tables. The sounds of a busy line and scent of fresh food emanate from the open kitchen, and shelves behind the bar hold liquors in boxes designed to look like framed pictures or Prohibition Wanted posters.
Featured in Phoenix Magazine’s Best of the Valley series and other posh publications, the bakers at Cupcakes swirl and twirl creamy frosting to transform their namesake miniature cakes into edible works of art. Made from scratch every morning at 4 a.m., the dainty desserts are available in seven daily varieties, as well as a selection of specialty and seasonal flavors that change as often as an amnesiac’s workout routine. Preorder a peck of Hollywood cupcakes, a red cocoa cake topped with cream-cheese frosting and dusted with edible gold luster, or ceremonialize the return of Tuesday with the caramel-and-peanut-butter goodness of the Bliss cake. The crunch cinnamon sugar topping of the Momo cake makes a fitting treat for a birthday party, business meeting, or root-canal celebration any day of the week, whereas The New Yorker cupcake combines the refined tastes of vanilla, chocolate chip, lemon, and social satire. Once patrons place an advance order, they can arrive at the sugary sanctuary to pick up their sweet feast after 10:30 a.m. the next day or whenever their personal trainer finally falls asleep.
Italian-inspired dishes with fresh ingredients and homemade sauces sate panini and piadina pinings alongside a multitude of drinks and regular live music performances at Mumbles Place. A number of bruschetta varieties ($6 for three), such as goat cheese and roasted peppers or prosciutto and gouda, tantalize taste buds on their own or act as a piquant preview to epic dish documentaries. Tortilla-based tastes lie in a number of piadinas (Italian-style quesadillas) ($5–$7) and wraps, such as the tender marinated flank steak surrounded by veggies and blue cheese crumbles in the Mumbles Crumbles ($10). Panini pros press a variety of innovative sandwiches into melty morsels, with selections such as the Italian, which teams an herbivorous trio of roma tomatoes, eggplant, and roasted red peppers with the salty punch of salami to balance out its flavors and teach it how to love.
There's nothing humble about Humble Pie's pizza crust: Pulled from wood-fired ovens with a light, bubbly texture that crisps at lightly charred edges, it cracks to release a subtle aroma of smoke and yeast. For owner Tom Kaufman, the recipe demanded two months of tinkering and one month of building an underground vault to keep it from prying eyes. Customers tend to think the time was worth it as they bite into delicate slices topped with careful combinations of veggies, meats and cheeses, often locally sourced.
The potato-and-roasted-garlic pizza, for example, happily marries the fragrances of gorgonzola and rosemary. Retaining a botanical touch even on a meat-lover's pie, the Schreiners Sicilian Sausage sprinkles homemade mozzarella with "sprigs of roasted fennel [that] add another aromatic dimension," according to Phoenix New Times.
While the pizza may push some of the other menu items out of the limelight, fresh salads, grilled sandwiches, and traditional and twisted pastas earnestly pine for appetites' affections. The Our Way" Mac & Cheese adds aged white cheddar, italian bacon, and bread crumbs, distinguishing itself from its boxed brethren while forming an equally fun medium for kids' art projects, while wine, beer, and seasonal cocktails pair well with plates and pies alike.
The chiropractic team at The Joint...the chiropractic place has streamlined the chiropractic process. Virtually every aspect of the visitation is designed around patient convenience. Instead of scheduling appointments, patients simply walk in and fill out paperwork. A doctor is onsite to minimize wait time. During exams, patients stay comfortable in their street clothes or favorite footed pajamas while the doctors examine their spine, searching for subluxations and bulges. They devise a treatment plan that can include chiropractic adjustments, which typically only take about 10 minutes.
At locations in more than a dozen states, U-Swirl delivers more than 40 flavors of frozen yogurt packed with live and active cultures and designed in low-fat, non-fat, and sugar-free varieties. Self-serve machines line the shop?s lime green walls, ready for customers to dispense heaping swirls of old favorites, such as cookie & cream and fruit sorbet, or seasonal innovations, including eggnog in the winter and fireworks in the summer. Next, patrons head to the toppings bar and crown their frozen treats with as much fresh fruit, cereal, and candy as they can handle before weighing cups and paying by the ounce.