At Sunny's Diner, the Papamatheakis family brings more than three decades of experience running restaurants in the US and Greece to the table, preparing a hearty spread of American breakfast food, steaks and burgers, and Greek gyros and salads. Plates emerge from the kitchen filled with spaghetti in homemade meat sauce and meatballs, hand-breaded cod fillets, or crispy-tender southern fried chicken. As autumn leaves fall from the trees and winter scarves are burned away by the sun, the bill of fare changes with the seasons, but always supplies breakfasters with towers of pancakes and waffles. Lunch visitors can tuck in to grilled hot pastrami sandwiches or burgers smothered with homemade chili, and dinner guests can feast on sirloin steaks and desserts of fruit pie.
There is very little like the smell of pho, a traditional beef soup from Vietnam. Beef bones cook into stock all day, often with cardamom, cinnamon, and cloves. A chef will then add thin cuts of rare beef that cook slowly under the intense heat of the liquid as the bowl is brought to a table of diners or used to test a robot’s sense of smell. Mingling with thin rice noodles, Saigon Pho's version of the soup is available in seven different styles, including shrimp, meatball, and chicken. Banh mi sandwiches show how different culinary cultures mingled in Vietnam; crusty french-style baguettes cradle fistfuls of savory pork and other local staples. Saigon Pho ‘s menu does run the gamut of Vietnamese tradition, but also includes less typical dishes such as fried rice with Vietnamese sausage.
PaPaYa Thai Restaurant’s chicken mango curry won Best Thai Curry 2009 by Phoenix magazine. It brims with the bold, sweet, and spicy flavors of coconut milk, mango, and red-curry paste, further enhanced by sweet basil, lean chicken, and bell peppers, each shaped like a life-size Stanley Cup. It’s testament to the carefully crafted dishes typical of PaPaYa, which serves traditional dishes that alternate between sweet, sour, and salty flavors and feature no MSG. The barbecue grill adds crispiness to chicken, beef, pork, shrimp, and salmon, each plated beside thai sticky rice and sides of sweet chili dip or spicy lime sauce. Most dishes can be made vegetarian on request, and PaPaYa’s attentive waiters encourage patrons to pick their preference of spiciness, ranging from mild and medium to thai hot.
Once upon a time, Jesse Carlson used his hands to steer a snowmobile in professional races and pluck guitar melodies during his stint in music school. Since graduating at the top of his class from Le Cordon Bleu, however, he's used these skillful and versatile extremities to cook. At Salut Kitchen Bar, Jesse folds Mediterranean and American flavors into dishes like hummus nachos, crispy pita smothered in feta, pomegranate, and a balsamic drizzle. He spices his Sun Devil turkey burger with pepper bacon and chipotle aioli spice, sweetens his Brie-Hive Panini with honey butter, and adds bite to his filet mignon with a peppercorn demi-glace.
Diners can compliment their meals with more than 100 wines, which they can order by the glass or bottle from Salut's rustic wooden bar. The remaining 3,400 square feet of the European-inspired restaurant houses a wine room and a custom glass garage door that opens onto a 1,250-square foot patio.