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.
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.
Named after the friendly, casual eateries of India's Punjab province, The Dhaba explores the rich flavors of South Asia, including influences from Iran and Afghanistan. Guided by knowledgeable servers and a vast menu, guests embark upon tasting treks that highlight fresh, seasonal soups and snacks inspired by streetside food carts and rickshaws fashioned from giant samosas. Halal meats such as chicken, goat, and lamb marinate in flavorful curries before basking in tandoori clay ovens, and a hearty lineup of meat-free entrees lures vegetarians with spinach dumplings, paneer, and spiced chickpeas. Instead of hibernating in a rock-candy cave, sweet teeth flock toward gulab jamun, a traditional fudge made with carrots, cashews, milk, and raisins.
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.
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.
Yupha Dequenne once worked at a bank, but spent her days dreaming of opening her own restaurant. She eventually left behind her corporate career for one in the kitchen, whipping up the fare of her native Thailand. What resulted was Yupha’s Thai Kitchen, where diners have flocked for more than five years for favorites such as pad thai, chicken curry puffs, and ped gang daeng, crispy roasted duck flavored with coconut milk, red curry, and pineapple. Some of the dishes are modified versions of Thai classics—Metromix notes that the restaurant "claims to be about 90 percent authentic Thai"—and this is because Dequenne tweaked her recipes to please American palates, which mostly just want hamburgers.