Gluttons, Tempe

Using local ingredients, Executive Chef Ryan Praedel incorporates classic Chinese flavors into dishes such as braised pork feet, garlic cabbage, and chicken gizzard skewers. To complement the chef's cuisine, Gluttons' bartenders man taps full of beer from local breweries and mix seasonal and custom cocktails such as the Angry Ginger, a blend of cinnamon-flavored whiskey, hard cider, and ginger ale. For an infusion of whatever scientists claim are in fruits and vegetables, the eatery blends smoothies chalk full of strawberry, banana, and avocado.