When chefs at Herb 'n Flavors begin to prepare their organic Mediterranean fare, they don't just go to the grocery store; they head to the local farmer's markets. There, they gather the fresh greens, juicy fruits, and colorful vegetables which top their gluten-free pizzas and fill their pita wraps. They toss saut?ed mushrooms into papardelli pasta with a creamy rosemary sauce, and pair shrimp kabobs with a choice of sundried tomato pesto or jalapeno pesto. They even get their desserts very close to home, and source their pastries and roasted coffee beans from local shops.
When Pennsylvania native Mike Abeyta moved to the West Coast, he noticed that something he loved was absent from the culinary landscape: Philadelphia-style italian ice. To rectify this geographical oversight, he opened Joe's Italian Ice. Today, the ice shop's red, white, and green awning serves as an oasis of refreshment amid sun-baked parking lots throughout Arizona and California. Inside, more than 50 flavors are made on-site with real fruit, ranging from lemon, chocolate, and passion fruit to weirder variations that boast names like "Dangerberry" and "Smurf Poison."
Joe's isn't a one-trick pony, though; the shops also specialize in a soft-serve ice cream that's found in only a few places back east. The Pennsylvania dairy that ships the ice cream to Joe's cooks it at ultra-high temperatures to give it a markedly creamier texture and sweeter finish. Joe's frozen wares can also serve as the base for shakes and sundaes and overly whimsical skyscrapers topped with candy or fruit.
Comfortably nestled in the shadows of the San Tan Mountains, owner Perry Rea and his family coax silken oils out of the olives they grow in their own groves. After more than 10 years of experiments, they finally settled on planting a few more than 16 distinct varietals, which thrive in the otherwise unforgiving Arizona deserts. Extending thoughtful care to each harvest, they avoid using any pesticides or genetically modified trees, employ water-conserving drip irrigation, and hand-pluck their olives at the peak of ripeness. Within 24 hours of picking, the staff then presses the crop in order to extract oils that taste as fresh as honey taken directly from a bee's pantry.
The fresh oils line the shelves of the mill's marketplace alongside imported wines and locally made goods. In addition to gourmet food items, the store stocks an extensive collection of Italian ceramics, works by local painters, and bath-and-body products infused with extra-virgin olive oil.
Queen Creek Olive Mill's oils also appear on the menu of del Piero, the facility's Tuscan-inspired bistro. Based on the Rea family's own recipes, each entree incorporates organic ingredients whenever possible, including locally sourced meats and herbs from the organic garden.
Native New Yorker Jordan Ali stocks NY Boyz's menu with authentic New York eats to sate transplanted appetites. Cooks fill grills and fryers with traditional East Coast ingredients including Sahlen's hot dogs, Weber mustard, and off-Broadway playbills. Start feasting on a shareable serving of battered mushrooms ($2.95) or use an order of pizza logs ($6.95) to build a tasty cabin capable of distracting packs of Big Bad Wolves. A battered-haddock fish fry ($10.95) parcels fresh New York fillets for pescatarian palates, and a bucket of 30 wings ($19.95) or a veggie pizza ($12.95) allow carnivores and herbivores to dine side-by-side.
Twisted Sisters Sports Grille is a home-away-from-home for fans of the Denver Broncos, but fans of ASU, drink specials, Angus burgers, and hot wings will also find plenty to cheer about. Half-pound patties flip onto pretzel rolls, accompanied by smoked bacon, barbecue sauce, provolone, and other burger-friendly treats. Turkey, italian, ham, and club grinders, served with house-made potato chips, combine gooey cheese with crisply toasted bread, adding crunching sounds to the cheers of Sun Devils and Broncos fans and despairing wails of those who wanted to watch CSPAN.
Named one of the area's top five restaurants by the author of Food Lovers' Guide to Phoenix and Scottsdale and dubbed best neighborhood pizza by Phoenix New Times, Classic Italian Pizza lavishes diners with a slew of dough-based Italian specialties. Swirls of heat from piping hot pies float through the air of the eatery, where patrons can watch as their pizzas and calzones emerge from the arched opening of an oversized brick oven in a puff of savory aromas and Caribbean vacation photos. Artfully selected topping combinations preen atop crusts in classic arrangements, or customized from the menu's slate of 25 gourmet toppings. Meanwhile, palates stay balanced with Italian soda, imported beer, or almost two dozen wine options.