As a family-run restaurant in business since 1988, Kohinoor Cuisine of India treats guests as kin with a bounty of Indian dishes available buffet-style or a la carte. The array of entrees ranges from chicken and lamb dishes to plentiful vegetarian and vegan options. Indian beers help diners refresh their palates after taking a bite of a spicy entree or seeing how many sugar packets can balance on a tongue.
Pho Tempe brings a small piece of Saigon to the Phoenix area, namely the intermingling flavors of pineapple, mango, ginger, lemongrass, and tamarind. The chefs' dedication to the bold cuisine of southeastern Asia is evident throughout the menu, which includes a number of cozy pho noodle soups brimming with everything from brisket to shrimp. With an emphasis on casual home cooking, the chefs also assemble Vietnamese-style banh mi sandwiches with crispy carrots, white radishes, and cucumber slices layered alongside cilantro and spicy jalapeños. For a sweet end to a meal, Pho Tempe makes smoothies by blending green tea or bananas into a drink that tastes as refreshing as a popsicle made from strawberry-flavored icebergs.
Strung from the ceiling are mason jars transformed into light fixtures, illuminating the wood-paneled walls and spacious dance floor of Moonshine Whiskey Bar & Grill. It’s a fitting touch for the country western bar, whose bartenders also fill mason jars with 39 whiskeys, bourbons, moonshines, and scotches, reports the East Valley Tribune.
Within the three-story, 11,000-square-foot establishment, libations flow from four bars, as well as in the kitchen, where head chef Chad Holmes pairs housemade blueberry pancakes with housemade blueberry moonshine syrup. Chad incorporates local ingredients into every item on his from-scratch menu, such as the free-range chicken tenders with bourbon peach BBQ sauce.
The kitchen serves up grub into the wee hours of the night, and bartenders stick around an hour after last call to supply patrons with complementary soft drinks and water. The bar itself stays open until 3 a.m. four nights a week, giving patrons plenty of time for line dancing, riding the bar’s mechanical bull Willie, or cheering up William, the bar’s bored rodeo clown.
Chill administers cooling doses of icy treats, as well as refreshing smoothies, milkshakes, coke floats, and hot chocolate. The menu yields a wide lineup of soft-serve sizes in low-fat chocolate and fresh fruit flavors ($1.99–$9.49), and gelato, soy gelato, and fruit sorbet in a hatful of flavors, such as Nutella, rocky road, pistachio, and more ($2.39–$11.49). Task mouths with targeting the establishment’s pride-and-joy concoction, the tart-sweet Chill-Beri frozen yogurt. Cow boycotters can spoon up its dairy-free alternatives and more in frozen soy or the hybrid treat Soyoflo ($1.39–$9.49). Complementing any palate, the store’s brightly polka-dotted banquettes allow customers to relax and savor the life-changing moment when dashing frozen flavors propose to enchanted tongues.
At Café Lalibela, you're expected to eat with your hands. The communal Ethiopian meals typically consist of injera—thin, spongy bread that tastes similar to sourdough—that diners, sans forks, use to scoop up wat, a stew made from veggies, meat, or both. Made from a grain native to Ethiopia, torn-off pieces of injera become utensils for fish stew simmered with red pepper or tikil gomen, a mix of cabbage, carrots, and potatoes. The menu features à la carte wat selections, as well as suggested combinations for individuals, parties of three, and tall figures made by parties of three concealed within a long overcoat. The staff's commitment to an authentic experience extends to its beverage offerings, including imported African wines, freshly roasted and brewed Ethiopian coffee served in a clay pot, and Tossign, an herbal tea from the country’s highlands.
Indian and Pakistani highways are peppered with truck-stop restaurants called "dhabas," where travelers and drivers alike convene to refuel. Tempe's Dhaba runs with this idea, dedicating a portion of its menu to snack-worthy "Street Treats," including potato pancakes served with garbanzo beans.