More than an upscale pub, this stylish eatery focuses on both turf and surf, turning out hearty chops as well as carefully crafted seafood dishes.
What was once the Arizona Prohibition Headquarters now houses this plush cocktail bar that serves reimagined bar food late into the night.
To craft its menu of all-day breakfast items and lunch specialties, the kitchen procures products from a number of local vendors. This means that, while there’s nothing surprising on the menu, the food is all surprisingly good—made from scratch every single day.
To help you choose a chop when you’re perusing a steakhouse menu, it’s best to know your cuts. Simply put, it depends on how you want it cooked: fatty steaks can withstand more time on the grill; lean cuts are best served rare. The fattiness is signaled by a cut’s marbling—that’s the term for the ribbons of fat that wind through the meat. Here are the more popular cuts you’ll find at just about any steakhouse.
The rib eye carries the richest marbling of almost any cut, as it’s taken from along the cow’s spine. Order it cooked to medium at the very least.
You might find this cut by its other names, kansas city steak or new york strip. It texture is tight and well balanced, with thin ribbons of fat throughout, making it delicious when cooked medium rare or medium well.
Also known as tenderloin, it’s supple and contains very little marbling—so it should definitely be ordered rare to medium-rare.
The T-shaped bone actually separates two different types of cuts: a strip and a tenderloin. This presents a unique challenge to the chef, as each cut is better suited to different temperatures. Medium-rare often strikes a good balance.
Similar in appearance to the T-Bone, it’s actually larger and cut from the back end of the loin, as opposed to the middle. Because it’s so big, it’s often part of a “steak for two” meal—and is best served medium-rare.
With an open kitchen and gorgeous views of downtown Phoenix, there’s likely no bad seat in this house. Chef Silvana Salcido Esparza crafts modern Mexican cuisine, with bright green moles and hearty chicharron, paired with delightful mezcal cocktails.
A bright, modern take on Mexican classics results in dishes such as short-rib nachos with queso blanco and crispy shrimp taco with pickled onion and fresno chiles. Pair a red chile chicken burrito bowl with inspired cocktails, such as the Oaxacan shandy, with pineapple. blood orange liqueur, and top-shelf tequila.
If you’re new to Indian cuisine, here’s a quick primer on the types of Indian cuisine—and some dishes you should try.
Northern Indian cuisine is known for its complex spice blends, the use of dairy, and dishes baked in the tandoori. Northern India also grows lots of wheat, so you’ll find not just naan, but other breads, such as roti and paratha. Also, due to its Persian influence, the spiciness is often balanced by liberal amounts of butter, cream, and ghee.
Southern Indian cuisine, on the other hand, is known for spicy vegetarian dishes, and less dairy but more coconut. Mostly though, this region is known for rice dishes, rather than breads, and seafood rather than meat.
For an easy introduction to Indian food, try these common dishes:
For more or Indian cuisine basics, click here.
In this kitchen, pasta is crafted by hand every day, and the wood-burning oven fires up neapolitan-style pizzas. This is modern Italian at its best, with grilled Niman Ranch pork chops and diver scallops seared and served with salt-baked sunchoke and currants. Equally inventive are the aperitif-inspired cocktails, such as the red light negroni, made with Bols Genever, Galliano Aperitivo, and Cocchi di Torino.
Since 1974, Chef Angiolo Livi and his team have crafted and curated old-world dishes, such as beef carpaccio and linguine carbonara. And of course, to honor old-world traditions, Chef Livi himself just might stop by your table to make sure you’re well taken care of.
We spoke with blogger and Thai cookbook author Leela Punyaratabandhu to get her tips on how to determine the authenticity of a Thai restaurant.
If the kitchen cooks Thai food alongside another cuisine, such as Chinese or Japanese, their focus—and efforts—are likely split. "If they happen to have really good, authentic Thai food—which is not impossible, but it's very unlikely—it makes me question why they can't just pick one [cuisine]," Leela said.
The smaller the menu, the more authentic—at least it should focus on a single Thailand region. Restaurants that cater to tourists, says Leela, often list curries and pad thai on the same menu.
It’s not a good sign when there are chopsticks on the table, Leela warns. In Thailand, diners eschew the chopsticks for forks and spoon. "The fork pushes the food into the spoon, transporting both the sauce and the rice. But if you transport that same bite with a fork, all the liquid falls through," she said. "It's even worse when you use chopsticks."
For more tips on finding a good Thai place, click here.