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Romantic

Open Late

Take Out

Kid Friendly

Full Bar

Veggie Options

Outdoor Dining

Sports Bar

Brunch Served

Free WiFi

Live Music

Celebrity Chef

Organic

Delivery

 

 

 

Carolina's Mexican Food

1202 E Mohave St (at S 12th St)

Phoenix • (602) 252-1503

 

“Don't worry about mispronouncing the name - it's Car-o-LINE-az, not Car-o-LEEN-az. Just be able to pronounce "burro," because they may be the best you'll ever eat. The secret: homemade flour tortillas that have captivated locals since Carolina Valenzuela set up shop in 1968. You'll need both hands for the green-chile machaca, red-chile chicken and the Oaxacan special, which is packed with chorizo, potatoes, beans and cheese.” - azcentral.com

Best Tortillas - Phoenix New Times

 

 

 

Tonto Bar & Grill

5736 E Rancho Manana Blvd (at Cave Creek Rd)

Cave Creek • (480) 488-0698

 

Enjoy our house made New American cuisine at Tonto Bar & Grill, where guests can still experience the historic settings of Rancho Manana.

Dine inside under the hand carved beams of the legendary ranch ceiling or on one of our many patios with incredible views of the lush Sonoran Desert Foothills and the Southwestern rim of the Tonto National Forest.

Where the history lives on...Est. 1945

 

 

 

Rawhide Steakhouse & Saloon

5700 W North Loop Rd

Chandler • (480) 502-5600

 

Rawhide Western Town & Steakhouse is celebrating 37 years of providing quality 1880's style family entertainment. This authentic frontier town is Arizona's largest western-themed attraction and has moved from Scottsdale to Wild Horse Pass on the Gila River Indian Community.

Treat yourself to the finest mesquite-grilled cowboy steaks this side of the Rockies at the world-famous Rawhide Steakhouse & Golden Belle Saloon. Dine on delicious barbecue babyback pork ribs, barbecue chicken, cowboy beans, and Rawhide's signature fresh-baked apple pie with cinnamon-swirl ice cream -- all served to toe tappin', boot scootin' live entertainment.

 

 

 

Firebirds Wood Fired Grill

16067 N Arrowhead Fountains Center Dr (south of Stadium Way)

Peoria • (623) 773-0500

 

Firebirds Wood Fired Grill introduced a taste of Colorado to the Carolinas when it first opened its doors in Charlotte, North Carolina in December of 2000. The restaurant is the creative concept of owner and restaurateur, Dennis Thompson, who regularly travels out west. He fell in love with the feel of the area as well as the food. Drawing from those experiences, he developed Firebirds.

The exposed kitchen showcases a flurry of activity, while smoky aromas from the hardwood flames infuse the restaurant. “Grilling over the open flame gives all of our food a tremendous flavor,” says Thompson. “Our blend of bold seasonings, spices and sauces is designed to create an innovative style of American cuisine that makes each dish flavorful from beginning to end,” he adds. Guests can expect well seasoned steaks, ice cold martinis and much more. Additional favorites include herb roasted prime rib, fresh seafood, hearty pasta, awesome burgers and oversized salads.

Second location in Chandler

 

 

 

Joe's Real BBQ

301 N Gilbert Rd (north of Elliot Rd)

Gilbert • (480) 503-3805

 

At Joe's, we offer real food - barbecue slow cooked over pecan wood and equally delicious side dishes and desserts. Located in a real 1929 brick building set in the "golden age" of agricultural Arizona, you will be served by real people who are proud of where they work and what they do as demonstrated through warm, genuine hospitality.

“Joe's hearkens back to a time when ingredients were fresh, everything was homemade and love went into every recipe.” - azcentral.com

Best Barbecue Restaurant - Phoenix New Times 2007

 

 

 

La Scala Creamery

12645 N Saguaro Blvd

Fountain Hills • (480) 836-4444

 

We combine time honored traditions with the finest natural ingredients to make healthy, tasty frozen treats to delight your eyes and please your palate. Relax on our patio and get a close-up view of the tallest fountain framed in the distant background by the Four Peaks Mountain. La Scala’s artisan selection of all-natural, preservative-free gelatos and sorbetti rotates among more than 80 flavors, from traditional (chocolate, hazelnut, espresso) to exotic (lychee, pink grapefruit, young coconut).

Open Daily 11 AM to 9 PM

 

 

 

The Grind

3961 E. Camelback Rd (N 40th St)

Phoenix • (602) 954-7463

 

One of the top 10 must-try
burger joints in the country
- "Bon Appetit" magazine July 2010

“The Grind, headed up by chef Matt McLinn (his Valley credentials include Christopher's Fermier, and his own Méthode Bistro and BLT Steak), serves up a compact menu of burgers and other dishes cooked in unique coal-fired ovens. From the mouthwatering sweet and spicy burger, topper with combination of candied jalapenos and fried ratatouille, pungent roasted garlic aioli, and a heap of fresh watercress, to a peppercorn-crusted version, there’s plenty to satisfy carnivores, although there are a few meat-free treats as well, including a hefty portobello burger, salads, roasted vegetables, and sweet potato fritters. Snug booths, sexy lighting, and a long, gleaming bar make it an inviting watering hole.” - Phoenix New Times

Coal-fired ovens have been used in Europe for hundreds of years. While, it’s a relatively new concept in the United States, it’s been the preferred technology for decades in countries like Spain, France, England and Italy.

The Grind is the first restaurant in the United States to utilize custom coal-fired ovens that cook at over 1,000 degrees. The ovens come with two adjustable broiler racks that allow Chef McLinn to cook a wide variety of meats and vegetables in the oven simultaneously; making this a versatile piece of equipment, capable of very high production.

Traditional gas ovens cook at 550 degrees, wood ovens around 650 degrees. Only coal can get an oven this hot. Most items cook in approximately four minutes and the high heat allows Chef McLinn to create a flavorful crust while sealing in the juicy tenderness in all of our products. The smoke imparts flavor and the end result is the most tender, juicy piece of meat, you’ll ever taste!

 

 

 

Cartwright's
Sonoran Ranch House

6710 E Cave Creek Rd

Cave Creek • (480) 488-8031

 

Cartwright's Sonoran Ranch House Restaurant Cave Creek, Arizona serving Mesquite Wood Fired Steaks, Game, and Fresh Seafood from around the world. Enjoy the wine room, covered patio, fireplaces, and spectacular view of the Sonoran Foothills.

“Upscale surf ’n’ turf joint wrapped in a Sonoran ranch house theme. The place does a few things right other than atmosphere: spicy house sausage made from beef, elk and buffalo; ahi nachos with Manchego cheese; and a chocolate cowboy s’more that’ll give diabetics a death wish.” - Phoenix New Times

 

 

 

Sushi Roku

7277 E Camelback Rd (east of N Scottsdale Rd)

Scottsdale • (480) 970-2121

 

“When you’re in the mood for some serious glam, there’s no place more hip than the W Hotel’s new Sushi Roku restaurant. It’s like a little slice of Hollywood, from the ‘Japanese with a Twist’ menu (think spicy popcorn shrimp and ribeye in addition to traditional sushi and sashimi) to the chic furnishings, slick leather-topped bar and sexy water features. Order a sake flight or one of the restaurant’s signature Asian-influenced martinis and head up the glass stairwell to the cozy tables-for-two on the second floor, next to the hotel pool.” - Phoenix New Times

at the W Hotel

 

 

 

Fuego Bistro

713 E Palo Verde Dr (at N 7th St)

Phoenix • (602) 277-1151

 

This unique setting offers diners a cozy dining room, patio beneath the stars, and a full service bar. Patrons can feast upon authentic Cuban, Puerto Rican and Latin American favorites such as Pernil Asado, Ropa Vieja and Arroz con Gandules.

“Tucked away in the courtyard of Fountain Court, behind Apollo’s Lounge on Seventh Street, Fuego Bistro is one of the best-hidden spots in central Phoenix. It’s tiny, too (there are only seven tables inside and a handful out on the patio) so it helps to call ahead...Try the pernil asado (melt-in-your-mouth, slow-roasted pork) or Patrón-braised blackened prawns, and wash it all down with some homemade sangria.” - Phoenix New Times

 

 

 

 

 

 

 

 

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