Master chef and owner Devin Walsh specializes in creating seasonally pertinent dishes using a farm-to-table approach. The robust dinner menu starts with sociable shared plates such as the chicken sausage flatbread ($13), warm flatbread surrounded by house-made chicken sausage, fresh mozzarella, and a hearty helping of pomegranate barbecue glaze. Entrees include the "Doc Crosby" short ribs ($26), a tantalizing blend of locally raised beef braised in a red wine sauce with pommes puree, seasonal organic veggies, and topped with tongue-tickling horseradish breadcrumbs, and the organic vegetarian plate ($18), goat cheese ravioli roasted over a wood fire and organic veggies gently covered in a tangy sweet-pepper puree and blanketed with baby arugula. Calistro also caters to the midday foodist with an impressive lunch menu and an outdoor patio.
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.
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.
Tilapia crusted in walnuts, coconut, and sun-dried tomato. Mixed veggies drizzled with raw-honey strawberry tahini. Mac 'n' cheese. And it's all organic. Fontana D' Amore Organic Bistro delivers three meals a day to clients' doors, each of which uses natural ingredients tailored to raw, vegan, and gluten-free diets. The nutrient-dense menu has plenty of flexibility for clients to customize their meals. Gluten- and diary-free menus can be whipped up by tinkering with milk and sweetener options, which include raw honey, maple syrup, and gratuitous compliments. Owner Rino Soriano developed the innovative menu "because [he feels] it's important for people who desire fun, delicious and healthful food to have options," he told Arizona Central. The bistro's environmental vision doesn’t stop with organic cuisine, but permeates through to the business's core operations, down even to the natural cleaning products that keep its kitchen pristine. And as for all that cuisine, staff members pack each delectable meal in biodegradable paper and plastic products for takeout.