Does 5545 Ground Beefheart Make Good Burgers on the Grill
Bodega
Every item in Pavle Milic and Chef Charleen Badman's tiny market next to Baratin – including wine – is sourced from Arizona. A refrigerated case stocks produce, the deli is packed with cheese, pickles and Badman's daily salad, and shelves are lined with local breads, flour, honey and more. 7125 E. Fifth Ave., Scottsdale, 480-284-4777, fnbrestaurant.com
Bodega 420
This Roosevelt Row bungalow isn't big, but its intentions are. The market stocks a mix of produce, bulk items and staples (light bulbs, anyone?) for the surrounding arts community residents. A "what you want" chalkboard allows customers to make a wish list of items they'd like the market to carry, and the market actually responds. 420 E. Roosevelt St., Phoenix, 602-253-6897, facebook.com/Bodega420
The Bull Market
This north Scottsdale meat market specializes in butchering corn-fed Midwestern beef and pork, but veal, lamb, bison and sausages line the shelves, too. Want dry-aged prime beef for a special occasion? Check. Just need a couple steaks to throw on the grill or pork chops for dinner? They've got that, too. 8763 E. Bell Rd., Scottsdale, 480-656-4777, thebullmarketstore.com
Italian fresh cheese queen Gina Buskirk made the leap from farmers' market to storefront last year, expanding her wares to include homemade soups, pizza to-go and a few items to complement her cheeses, including Italian and Arizona wines. Everything you need for an impromptu, fresh Italian meal is right here. 10953 N. Frank Lloyd Wright Blvd., Scottsdale, 480-882-0787, ginashomemade.com
Luci's Healthy Marketplace
Grab a toddy at the coffee bar and shop the compact but well-stocked aisles of organic and natural products, from flours to soups to soap, in this retro-modern corner grocery. Find milk, ice cream and beer – pretty much everything a traditional grocery store carries, although these products were carefully selected with the health-conscious neighborhood customer in mind. 1590 E. Bethany Home Rd., Phoenix, 602-773-1339, lucishealthymarketplace.com
For those in the North Valley who can't make the trek to the olive mill in Queen Creek, you're in luck. Oils & Olives at Kierland Commons is QCOM's satellite tasting room, with most of the oils, olives and other products found at the mill, plus a smart collection of boutique wines. 7122 E. Greenway Pkwy., Scottsdale, 480-361-9860, oilsandolives.com
Queen Creek Olive Mill
Make a day trip to Queen Creek's olive wonderland near the base of the San Tan Mountains. Stroll an olive grove, then head into the gourmet marketplace chock-full of flavored olive oils, stuffed olives, tapenades, vinegars, and olive oil bath sundries. Lunch at the Tuscan-inspired café, and grab a copy of their brand new cookbook. 25062 S. Meridian Rd., Queen Creek, 480-888-9290, queencreekolivemill.com
Tom's Thumb Fresh Market
A gourmet market at a gas station makes perfect sense, at least in north Scottsdale. Find craft beer, boutique wines and lots of local products (from Tracy Dempsey Originals confections to Desert Smoke BBQ sauce). Bonus: Campfire Bistro (a PHOENIX Magazine 2012 Best New Restaurant) is also inside. 9393 E. Bell Rd., Scottsdale, 480-513-8186, tomsthumbfreshmarket.com
Make a hard right inside the historic bungalow known as JAM, and enter Traci Zitzer's shabby-chic culinary playground. Packed with local and regional foodstuffs (jams, cookies, flavored sugars, sauces), protected ingredients from Slow Food's Ark of Taste, cookbooks and unusual, hand-selected cooking tools, it's a cook's paradise. 6938 E. First St., (JAM) Scottsdale, 602-531-4704, facebook.com/theurbantable
Wedge & Bottle
Owners Krista and Troy Daily rotate the farmstead cheeses featured at their gourmet cheese emporium, but generally there are more than a dozen to choose from. The boutique wines and craft beers are hand selected, as are the dozens of gourmet specialty items – including several local products. 4025 E. Chandler Blvd., Phoenix, 480-704-1255, wedgebottle.com
Eat Your Way around The World
Thanks to the Valley's U.N. of international eateries, you can be well-traveled – gastronomically – without ever leaving home.
Mexico (Jalisco)
Tacos Jalisco
Tasty tacos abound at this 17-year-old south Scottsdale stalwart, but on weekends, slide a fork into birria de chivo (chile-braised goat) for a taste of Guadalajara, or, on any day, a torta ahogada (pork sandwich "drowned" in fiery chile de árbol sauce). And the salsas: excelente. 3060 N. 68th St., Scottsdale, 480-941-9095, facebook.com/theoriginaltacosjalisco
Mexico (Hidalgo)
El Tlacoyo
Never mind the ungainly and border-blind menu (Hawaiian torta?). The fiery verde sauce tastes fabulous on anything, especially huitlacoche corn quesadillas. On weekends, regional specialties like barbacoa de Borrego (pit-barbecued lamb) and mixiotes (lamb wrapped in maguey leaves and steamed) transport you to rustic central Mexico. 2535 E. University Dr., Tempe, 480-894-9543
El Salvador
Restaurante Salvadoreño
Lots of little gems populate the menu, but all you need to know is one word: pupusa. The griddled corn patties, made to order, come stuffed with cheese or meat or beans, and they are muy bueno, especially the frijol con queso (black beans with cheese). Four family-owned Valley locations, salvadorenorestaurant.com
Ecuador
Mi Comida Restaurante Latino
The menu veers all over Latin America with great success, but the dinero in the banco is the fresh-tasting shrimp ceviche with popcorn and the pork tamale steamed in a banana leaf. The marinated, roasted pork sandwich with yucca fries is great bang for the buck, too. 4221 W. Bell Rd., Phoenix, 602-548-7900
Jamaica
Jerk Hut
So much more than jerk chicken is happening in this vibrant little storefront. It might be rich oxtail stew, sublime brown chicken stew, or, if you get there early enough, spicy curried goat. Two kinds of rice make tasty beds for soaking up the spicy broths. 4115 N. 19th Ave., Phoenix, 602-279-8444, facebook.com/Jerkhut-Jamaican-Grille
Puerto Rico
El New Yorican
A generous dose of hospitality is served alongside the national dish, pernil – slow-roasted pork marinated in vinegar, oregano, garlic and spices. Just as delicious is mofongo chicharrones de pollo, batter-less fried chicken served with a ball of garlicky mashed plantains. Wash it down with Malta, a fizzy, molasses-tasting soda. 2714 W. Thomas Rd., Phoenix, 602-314-4330
Venezuela
My Arepa
Corn is king at this no-frills storefront. Arepas (tender, bread-like "sandwiches" made with cornmeal) are stuffed with everything from spicy shredded beef to black beans and melted cheese, then griddled to perfection. Half-moon-shaped sweet corn cachapas are practically dessert. 2057 S. Alma School Rd., Mesa, 480-838-4588, myarepa.com
Peru
Tumi Fine Peruvian Cuisine
For all the chiles in its arsenal, Peruvian cuisine is mildly spiced, especially dishes graced with aji Amarillo. Start with creamy papa a la huancaína (chilled potato puree layered with a mild cheese sauce) or be adventurous and try the anticuchos de corazon, skewers of grilled beef heart marinated in a vinegary chile paste. 2160 N. Alma School Rd., Chandler, 480-821-1717, tumi-restaurant.com
Poland
Polish Goodies – TOP PICK
Danuta Zablocki started selling her ethereal, handmade pierogi at farmers' markets, and still does, but she recently opened a storefront in north central Phoenix, serving cabbage rolls, sausages, and sauerkraut as well. Try the potato-and-cheese-stuffed pierogies topped with crisp bacon and caramelized onions. Otherworldly delicious. 8903 N. Seventh St., Phoenix, 602-617-4095, polish-goodies.com
Bosnia
Caffe Sarajevo
Bosnian cuisine, heavily influenced by Austria, is hearty and homey. Cevepi (Bosnian sausages), served on excellent homemade lepinja bread with red pepper relish and sour cream, is fantastic, and robust Bosanski Lonac (tomato-y beef and vegetable stew) is pure comfort. 3411 W. Northern Ave., Phoenix, 602-680-7726, caffesarajevo.webs.com
Lebanon
Al-Hana
Swoon-inducing aromas hit the nose as soon as you enter Baiz Market, beckoning you to a front corner carved out for Al-Hana. Chicken and beef shawarma, spiced meat and spinach savory pies, and a case full of sweet pastries lead to full, happy bellies. 523 N. 20th St. (Baiz Market), Phoenix, 602-252-8996, baizmarket.com
Nigeria
Fu-Fu Cuisine
Fufu is a comfort-starch made from yam flour and tasting a bit like mashed potatoes. Other Nigerian specialties (i.e. cassava leaves with goat and squash seeds, spiked with strong-flavored, smoked dried fish) might be an acquired taste, but there are plenty of other African-influenced dishes that require no palate primers, like chicken curry or the creamy, mustard-flecked yassa chicken with rice and olives. 3633 W. Camelback Rd., ?Phoenix, 602-995-2015, ?fufucooking.com
Ethiopia
Ethiopian Famous Restaurant & Coffee
The name's a confident statement, but the food backs it up with bold and spicy stews designed for sharing. Lentils (misr wot), stewed chicken (doro wot) and berbere-spiced beef (minchetabesh) tickle the palate with rich, flavorful heat. Tangy injera bread is not just the plate; it's the silverware, too. Pinch a piece and use it to scoop up the stews. 4111 E. McDowell Rd., Phoenix, 602-275-5663, ethiopianfamousrestaurantandcoffee.com
Somalia
Juba Restaurant
What the restaurant lacks in atmosphere, it makes up in the hospitality of owner Abdullahi Hussien. Sip on sweet, star anise-spiced iced tea while Hussien guides you to traditional Somalian plates like oven-roasted goat (hillib) served with basmati rice and a fresh banana, or aromatic spiced chicken sukhaar. 5050 E. McDowell Rd., Phoenix, 602-244-1206
Pakistan
Curry Corner
Typically packed with ASU students, this recently expanded Indian-Pakistani restaurant specializes in curries with a more restrained spice mix than traditional Indian restaurants. The meat curries of Pakistan are particularly beguiling, including the ginger- and chile-infused nehari noor jehan. 1212 E. Apache Blvd., Tempe, 480-894-1276, facebook.com/CurryCornerTempe
Afghanistan
Khyber Halal – TOP PICK
Named after the mountain pass connecting Afghanistan and Pakistan, this east Phoenix treasure dabbles in both cuisines, plus a handful of Indian dishes. But zero in on the Afghan specialties like scrumptious mantoo, meat filled dumplings covered in spiced tomato sauce and yogurt. 4030 N. 24th St., Phoenix, 602-954-5290, khyberhalal.com
Cambodia
Reathrey Sekong – TOP PICK
Similar to Vietnamese but with a touch of Thai swerve, Cambodian cuisine celebrates the flavors of lemongrass, kaffir lime, galangal, and coconut milk in amok trey (tilapia steamed in banana leaf), and the rich, umami flavor of soy, garlic and pepper in lok lak (marinated and stir-fried beef). 1312 E. Indian School Rd., Phoenix, 480-238-0238, reathreysekong.com
Philippines
Hey Joe! – TOP PICK
A charcoal grill and a deep fryer are critical to the crazy success of this roaming food truck serving Filipino street food. Long lines form for tangy, spiced chicken adobo, lumpia (egg rolls using The Meat Shop's pork) and braised-then-fried pork belly (lechon kawali). 602-410-8115, heyjoetruck.com
Taiwan
Taiwan Food Express
An extensive boba (bubble) tea selection and pictures of menu dishes entice, but ask owner Amy Chang for favorites, and you get a scrumptious scallion pancake rolled around tangy beef and a lip-smacking, juicy pot of "house-style chicken" bathed in red chile sauce heavy on garlic, ginger and basil. 66 S. Dobson Rd., Mesa, 480-668-9888
China (shandong)
Sun Chinese Dining
The eastern coastal region of Shandong is roughly 500 miles from Korea, which explains the gratis kimchee (spicy pickled cabbage) while you scan the menu. There are actually two menus: American-Chinese and Korean-Chinese. Ask for the latter, and bring friends because dishes are huge. Liang chang pi (an artistic cold noodle, shrimp and vegetable plate) is a fine primer. 1381 N. Alma School Rd., Chandler, 480-899-5590
Korea
Café Ga Hyang – TOP PICK
Popular with the late-night foodie crowd, this west side gem will knock your taste buds' socks off any time with hot and spicy stews, rice-rich bibimbap paired with lots of tiny dishes of banchan (marinated vegetables) and jajangmyeon (egg noodles drenched in black bean sauce). 4362 W. Olive Ave., Glendale, 623-937-8550
China (dongbei)
Chou's Kitchen
Featuring Manchurian dishes from three northeastern provinces collectively known as Dongbei, Chou's Kitchen expertly rolls out dumplings and savory pastries. Ginger- and garlic-flecked beef and pork pies, pan-fried dumplings, and chive and egg flaky pockets variously reflect north Chinese, Japanese and Russian cooking styles. 910 N. Alma School Rd., Chandler, 480-821-2888
1 The Main Ingredient Ale House & Café
An old brick house repurposed as a gastropub serving craft beers and microbrews (on tap and bottled), and creative hot sandwiches, salads and snacks. 2337 N. Seventh St., Phoenix, 602-843-6246, tmialehouse.com
2 America's Taco Shop
Killer grilled carne asada, spit-roasted al pastor and agua frescas served in a rustic bungalow. 2041 N. Seventh St., Phoenix, 602-682-5627,
americastacoshop.net
3 Green New American Vegetarian
Popular eco-friendly spot for vegan and vegetarian fare with quirky names ("no harm 'chicken parm'"). 2022 N. Seventh St., Phoenix, 602-258-1870, greenvegetarian.com
4 Nami
Serves organic, soy-based soft serve ice cream with creative mix-ins, plus baked vegan sweets and vegan coffee drinks. 2014 N. Seventh St., Phoenix, 602-258-6264, tsoynami.com
Housed in a chic bungalow with a charming patio, this café serves tricked-out comfort food and homespun desserts. 2201 N. Seventh St., Phoenix, 602-258-5149, coronadocafe.com
6 Humble Pie
As with the other three Valley locations, count on solid gas-fired-oven pizzas, quality brews and vino, and friendly staff. 2333 N. Seventh St., Phoenix, 602-229-1289, humblepieusa.com
7 Wy-Knot Café
A casual breakfast and lunch café, featuring vegetarian/vegan fare with a handful of meat options. 2325 N. Seventh St., Phoenix, 602-218-6646, facebook.com/wyknotcafe
8 MacAlpine's Soda Fountain
A soda shop caught in a 1950s time warp, serving dozens of sodas, shakes and egg creams, plus old-school diner grub. 2303 N. Seventh St., Phoenix, 602-262-5545, facebook.com/macalpines
9 La Piccola Cucina
An eclectic mix of Mediterranean, French and Italian comfort food, best eaten on the cozy alfresco patio. 2241 N. Seventh St., Phoenix, 602-358-7415, andyslpc.com
Modern Vietnamese spring rolls, pho and banh mi are served in a sleek but cozy renovated house. 2221 N. Seventh St., Phoenix, 602-252-3326, ricepapereatery.com
1 The Parlor
An upscale, wallet-friendly pizza parlor with its own herb and vegetable garden. 1916 E. Camelback Rd., Phoenix, 602-248-2480, theparlor.us
2 Italian Restaurant
Chris Bianco's ode to New York-style Italian-American cuisine with local Arizona farm touches. 4743 N.
20th St., Phoenix,
602-368-3273,
pizzeriabianco.com
3 Christopher's Crush
A sleek French bistro from James Beard Best Southwest Chef 1995 winner Christopher Gross and sexy wine lounge from partner Paola Embry. 2502 E. Camelback Rd., Phoenix, 602-522-2344, christophersaz.com
4 Del Frisco's Grille
A casual grill spinoff from a Texas-based luxury steakhouse chain with an eclectic New American menu and polished service. 2425 E. Camelback Rd., Phoenix, 602-466-2890, delfriscosgrille.com
5 Hillstone
A reincarnated version of Houston's, still attracting the power lunch and dinner crowd with superlative service and solid eats. 2650 E. Camelback Rd., Phoenix, 602-957-9700, hillstone.com
6 Noca
Ingredient-driven New American cuisine influenced by Italian chef Claudio Urciuoli served in a casual yet sophisticated dining room. 3118 E. Camelback Rd., Phoenix, 602-956-6622, restaurantnoca.com
Photos – From left: Delux • Tarbell's
7 Delux
Bustling spot with late night hours serving gourmet burgers, sandwiches and fries on one side and a hip sushi bar on the other (hey, it works). 3146 E. Camelback Rd., Phoenix, 602-522-2288, deluxburger.com
8 Tarbell's
A beloved neighborhood restaurant with upscale comfort food and a focused wine program thanks to oenophile chef Mark Tarbell. 3213 E. Camelback Rd., Phoenix, 602-955-8100, tarbells.com
9 Central Bistro
New bistro from Scottsdale's Local Bistro folks, blending Italian with hints of French and Spanish flair. 3160 E. Camelback Rd., Phoenix, 480-646-8560, centralbistroaz.com
1 Hobe Meats
An old-school butcher shop stocking prime- and choice-grade beef and pork since 1962. 6044 N. 16th St., Phoenix, 602-604-2333, hobemeats.com
2 Dick's Hideaway
With an unmarked entrance, tiny quarters, and fabulous New Mexican food, this rustic gem is part of the family of restaurants that includes Richardson's and Rokerij. 6008 N. 16th St., Phoenix, 602-241-1881, richardsonsnm.com
3 Luci's Healthy Marketplace
A retro-modern corner grocer specializing in organics and healthy eats with a full service coffee bar. 1590 E. Bethany Home Rd., Phoenix, 602-773-1339,
lucishealthymarketplace.com
This sweetshop specializes in custom cupcake designs, cookies and multi-tiered cakes for any occasion. 1528 E. Bethany Home Rd., Phoenix, 602-277-2300,
azcupcakesbydesign.com
5 Garage Wine & Tap
An industrial-chic hangout with gussied-up pub grub, live music Tuesday and Saturday nights and happy hour every day. 1534 E. Bethany Home Rd., Phoenix, 602-265-4125, garagewinetap.com
6 Niccoli's Italian Deli
Part-deli plus part-market equals a wholly terrific mom-and-pop, East Coast-style Italian gem. 6102 N. 16th St., Phoenix, 602-279-5335, niccolisdeli.com
7 Europa Pastry Café
A small café specializing in stuffed cabbage, pierogi and not-too-sweet Polish pastries, plus a handful of Eastern European market staples. 6522 N. 16th St., Phoenix, 602-274-6047
Photos – From left: Niccoli's Italian Deli • Europa Pastry Cafe
Photos by Nicole Roegner
8 Richardson's and Rokerij
Choose from four bars between the two merged restaurants, soak up the daily happy hour (2:30-5:30 p.m.), and stay for delicious New Mexican and American wood-grilled grub. 6335 N. 16th St., Phoenix, 602-287-8900, richardsonsnm.com
9 The Vig Uptown
Dine and drink in classy, casual style; hang with friends; and get in a game of bocce. Arcadia's newer sibling is as hip as the original. 6015 N. 16th St., Phoenix, 602-633-1187, thevig.us
10 TexAZ Grill
Rural Texas favorites, including chicken-fried steak, are served with ten-gallon hat hospitality in a roadhouse atmosphere. 6003 N. 16th St., Phoenix, 602-248-7827, texazgrill.com
11 Phoenix City Grille
A cozy, 17-year-old neighborhood tavern serving an all-day menu of soups, salads, sandwiches, burgers and satisfying big plates. 5816 N. 16th St., Phoenix, 602-266-3001, phoenixcitygrille.com
1 Shimogamo
An understated, intimate restaurant featuring modern Japanese cuisine, including fresh sashimi and sushi. 2051 W. Warner Rd., Chandler, 480-899-7191, shimogamoaz.com
2 C-Fu Gourmet
This spacious dining room flanked by a fish tank serves traditional and regional Chinese fare in the evening and dim sum daily. 2051 W. Warner Rd., Chandler, 480-899-3888, cfugourmet.com
3 China Magic Noodle
Watch the chef expertly hand-stretch fresh dough into a variety of noodle shapes destined for hot soups and sizzling stir-fries. 2015 N. Dobson Rd., Chandler, 480-786-8002
4 Lee's Sandwiches
Laughably inexpensive banh mi sandwiches on freshly baked baguettes are seriously delicious. 1901 W. Warner Rd., Chandler, 480-855-1778, leesandwiches.com
5 Pho Van
Friendly service with big bowls of decent pho and even better Vietnamese noodle bowls. 2095 N. Dobson Rd., Chandler, 480-857-8130
6 Phoenix Palace
The star is the affordable dim sum, served daily until 3 p.m., but with decidedly more robust choices on weekends. 2075 N. Dobson Rd., Chandler, 480-855-4047,
phoenixpalacerestaurant.com
7 Boba Tea House
Dozens of flavors of the Taiwanese drink sensation, with chewy balls of black tapioca pearls, run the gamut from ginger milk tea to green apple slush. 2055 N. Dobson Rd., Chandler, 480-821-4008, bobateahouseinc.com
8 Lee Lee International Supermarket
An Asian grocery store with 52,000 square feet of space featuring products from 30 countries, live seafood, a butcher counter and café. 2025 N. Dobson Rd., Chandler, 480-899-2887, leeleesupermarket.com
Photos – From left: Boba Tea House • Lee Lee International Supermarket
Photos by Nicole Roegner
Burger [R]Evolution
Darwin was right: It's not the strongest food that survives but the one that's most adaptable to change. And none has adapted more over the years than the humble hamburger, evolving to reflect every food trend from haute to healthy, petite to outré. Survival of the fittest? Ha! Long live them all.
Basic burger
Lucky Boy Burger Shop
You can't get more basic (and tasty) than Lucky's charbroiled quarter-pounders, served on a sesame seed bun with lettuce, tomato, onion and condiments. Bonus: This Cro-Magnon burger is only $3.99, including fries. 3430 N. 16th St., Phoenix, 602-274-6440
Upgraded beef
Delux
In 2004, owner Lenny Rosenberg upgraded to Niman Ranch's pastured beef, starting the haute burger mutation: His Delux Burger ($10.50) is topped with applewood bacon, caramelized onions, and gruyere. 3146 E. Camelback Rd.,
Phoenix, 602-522-2288, deluxburger.com
Turkey burger
Tryst Café
To satisfy health nuts, the basic burger went fowl. Tryst's version ($12) is topped with a lip-smacking one-two punch: brie and strawberry jam. 21050 N. Tatum Blvd., Phoenix, 480-585-7978, trystcafe.com
Lowbrow
Paradise Valley Burger Co.
You'll find a dose of down-home DNA in the two-patty country-fried burger ($6.75), which sports kicky serrano-thyme gravy, fried onions and an egg-rich bun. 4001 E. Bell Rd., Phoenix, 602-535-4930, pvburgercompany.com
Vegan burger
24 Carrots
Meat disappears from the healthy-burger genome, replaced by such staples as beets and roasted peppers, plus farm-fresh veggie toppings, on a rotating menu. Gluten-free bun optional. 6140 W. Chandler Blvd., Chandler, 480-753-4411, 24carrotsjuice.com
Haute
Bourbon Steak
Responding to diners' haute hankerings,
Bourbon Steak butchers primo steaks, using the superior scraps for the posh burger ($14), with farmhouse cheddar, caramelized onions, and a milk bread bun. 7575 E. Princess Dr., Scottsdale, 480-513-6002, scottsdaleprincess.com
Irreverent
Cold Beer & Cheeseburgers
Dr. Moreau-style crossbreeding results in a burger smothered with campanelle pasta mac 'n' cheese ($13). Crazy genius! 20831 N. Scottsdale Rd., Scottsdale, 480-513-2747, cbsquaredusa.com
Bison burger
True Food Kitchen
Adapting to the needs of sustainability fans, this lean, grass-fed burger ($16) is topped with mushrooms, caramelized onions, parmesan and umami sauce, and served on an Omega-3-rich flax seed bun. Two locations, truefoodkitchen.com
Hauter
The Grind
The Sweet & Spicy ($12), topped with candied jalapeños and tempura veggies, is a highbrow burger with a genetic upgrade: It's blasted at 1,000 degrees for mesquite charcoal-flavored char. Two locations, thegrindaz.com
Hautest
Old Town Whiskey
Melted Oregon blue cheese, applewood-smoked bacon, bourbon-glazed onions and seared foie gras make the Whiskey King ($26) a fully-evolved burger superbeing. 4000 N. Drinkwater Blvd., Scottsdale, 480-970-4444, jdvhotels.com/dining/arizona/old_town_whiskey
Slider sampler
Café Bink
With all these burger species, it's no wonder we suffer from indecision. The solution: Deconstruct them into six different sliders, from the basic burger to lowbrow meatloaf to haute foie gras. Plate of six, $30. 36889 N. Tom Darlington Dr., Carefree, 480-488-9796, cafebink.com
Nose-to-tail eating is sweeping the nation. Here's how local restaurants are going the whole hog.
Ears:
Crudo
Chef Cullen Campbell slowly
braises high-quality
Niman Ranch pig ears to
break down the collagen,
but it's the subsequent
double-fry that makes these
delicious strips so crispy. Tossed in a chile and vinegar sauce, the strips have just enough meat left to add unmistakable porky flavor. 3603 E. Indian School Rd., Phoenix, 602-358-8666, crudoaz.com
Jowl:
North Fattoria Italiana
Chef Chris Curtiss cures fresh pork jowls from The Meat Shop in sugar and salt blended with garlic, fresh thyme and juniper berries for four days. He slices the resulting buttery-textured, delicately flavored guanciale into rigatoni alla carbonara and uses it to top patata pizza. 4925 N. 40th St., Phoenix, 602-324-5600, foxrc.com
Shoulder:
Davanti Enoteca
Served atop a ragù of heirloom beans, Milale alla Piastra is Chef Peter DeRuvo's playful take on pork 'n' beans. The shoulder blade steak is sliced thin, salt/sugar-brined, then marinated in olive oil and aromatics. After a quick sear on the plancha, the now tender steak gets a glaze of chile-spiced honey. 6316 N. Scottsdale Rd., Scottsdale, 480-659-1800, davantiscottsdale.com
Feet:
Christopher's
Unless you speak French, you'd never guess Chef Christopher Gross's pied de cochon contained pig's feet. After a long cooking process and bundles of herbs and spices, the trotter meat is wrapped in puff pastry, baked until golden brown and served with mustard-inflected red wine sauce. 2502 E. Camelback Rd., Phoenix, 602-522-2344, christophersaz.com
Ribs:
Bryan's Black Mountain Barbecue
St. Louis-cut spare ribs get a generous rub of Chef Bryan Dooley's spice mix before settling in for a low-and-slow five-to-six-hour smoke over pecan wood. Finished with a dab of tangy, long-cooked barbecue sauce, these meaty ribs are tender but toothsome. 6130 E. Cave Creek Rd., Cave Creek, 480-575-7155, bryansbarbecue.com
Belly:
The House at Secret Garden
One bite will convince you to keep this "shareable" plate to yourself. With three squares of hot, crisp pork belly topped with portabella mushroom and macerated dried figs, sprinkled with mint and toasted almonds, and finished with maple mascarpone, this belly will no doubt have you rubbing yours. 2501 E. Baseline Rd., Phoenix, 602-243-8539, houseatsecretgarden.com
Leg:
Andreoli Italian Grocer & Deli
It takes at least eight months for Giovanni Scorzo to dry cure a pork leg into salty, silky prosciutto. Paper-thin slices go into sandwiches, and thicker cuts flavor dreamy pasta dishes. Of course, you can just buy it by the slice and let it melt on your tongue. 8880 E. Via Linda, Scottsdale, 480-614-1980, andreoli-grocer.com
These cafés are taking hand-crafted coffee to new heights.
The Pour Over
Crêpe Bar
It's all in the wrist. The pour over method of brewing a single cup of coffee delivers a measured amount of water over a period of time, usually three to four minutes, using a special kettle and a cone filter set over a cup. Proponents say it renders a cleaner, brighter-tasting coffee ($2.75/$3.75). 7520 S. Rural Rd., Tempe, 480-247-8012, crepe-bar.com
AeroPress
Cartel Coffee
Similar to a French press but even more low-tech, the plastic AeroPress device sits on top of a cup of coffee. After a short steep, a plunger forces the brewed coffee through a filter, producing an espresso-strength coffee without any bitter sediment ($2.75). Three Valley locations, cartelcoffeelab.com
Japanese Cold Brew
Vovomeena
DJ Fernandes introduced the Valley to this Japanese cold-brew coffee system for iced coffee at Astor House and subsequently installed five of the contraptions at Vovomeena, offering flights of eight-hour brewed – some say less bitter – iced coffee ($4.95 for flight of three). 1515 N. Seventh Ave., Phoenix, 602-252-2541, vovomeena.com
FOOD GROUPS
Slow Food Phoenix
The Phoenix chapter of the international nonprofit (formed in the 1980s to oppose the rise of fast food) is robust and active, hosting monthly educational and social events to heighten awareness of local foods and food traditions in the Southwest. Non-members are invited to attend, too. slowfoodphoenix.org
Phoenix Food Nerds
Passionate food "nerds" congregate around this virtual water cooler (online discussion board) to share their thoughts on the latest restaurant opening or spill the beans on a recently discovered ethnic gem. The board boasts more than 200 members; registration is free. phxfoodnerds.com
KamiUmamiWainDojo
Veteran wine professional David Johnson is known as the Sumo Sommelier, so when he created his social wine group on meetup.com, he picked a playful name for what he hoped to accomplish. Kami is the Japanese word for divine, umami is a term for the fifth taste sensation, wain is the way the Japanese pronounce the word wine, and dojo is a place to learn. With nearly 200 members, "the group is about fun and 'edutainment'," Johnson says. "No wine snobbery here." Membership is free. meetup.com/KamiUmamiWainDojo
FOOD & WINE EVENTS
Arizona Beer Week
Things get hoppy during Arizona Beer Week. From pub crawls to beer dinners to an all-day strong beer festival, Arizona Craft Brewers Guild makes sure there are plenty of opportunities to chug some suds. February 13-26. arizonabeerweek.com
Devoured
Hosted by Phoenix Art Museum and Local First Arizona, this two-day food and wine event brings top restaurants, such as Hana Japanese, Citizen Public House and St. Francis, to an appreciative foodie crowd in the intimate setting of the museum's sculpture garden. March 9 and 10, tickets $79-$150. devouredphoenix.com
Heavy Metal Competition
A major annual fundraiser for Careers Through Culinary Arts Program (C-CAP), this Iron Chef-like competition will pit champion Chef Lee Hillson of the Phoenician against a surprise challenger, with emcee Chef Beau MacMillan of Elements at Sanctuary calling the blow-by-blow. Three celebrity judges choose the winner, and guests are treated to a four-course dinner. March 10, $175/$225. ccapinc.org
Arizona Barbecue Festival
Organizers for the fourth annual Arizona Barbecue Festival at Salt River Fields are switching things up. The serious 'cue competition is out, and a honky-tonk party is in, with mullet beauty pageants and watermelon seed spitting contests. One thing that isn't changing: There will still be plenty of BBQ. May 4. azbbqfestival.com
Arizona Taco Festival
Tequila and tacos go hand-in-hand at this party, entering its fourth year. Following National Taco Association guidelines modeled after the KCBS rules, local restaurants compete for cash and bragging rights. October 19-20, general admission $12. aztacofestival.com
Festival at the Farm
Presented by the Arizona Wine Growers Association, this event on the historic grounds of The Farm at South Mountain gathers the state's top wine growers to showcase their latest wines, give presentations, and compete for annual wine awards. November 2013, tickets $75. azwinefestivalatthefarm.com
Cupcake Love-In
Cupcakes are the star at this charity event, which includes celebrity bakers and a cupcake-eating contest. Held at the Hotel Valley Ho in Scottsdale in the fall; all proceeds are donated to charity by founder Kelly Garcia of Butter & Me Bakery. 2013 date TBD, tickets $20 adults, $5 kids. cupcakelovein.com
COOKING CLASSES
Andy Food
Former-lawyer-turned-cooking-school-owner Andy Broder offers hands-on classes for the novice and gourmet cook. Try your hand at paella or pasta-making or learn how to sear the perfect chicken breast and make a simple pan sauce to go with it. 7000 E. Shea Blvd., Scottsdale, 480-951-2400, andyfood.com
Classic Cooking Academy
Under the direction of classically trained Frenchman Pascal Dionot, the academy offers accredited professional culinary training and a serious practical skills series for the passionate home cook, including classes covering French techniques over 24 weeks. The academy also recently launched a restaurant, Test Kitchen. 10411 E. McDowell Mountain Ranch Rd., Scottsdale, 480-502-0177, ccacademy.edu
Les Gourmettes
There isn't a more charming, intimate cooking school in town than Barbara Pool Fenzl's Les Gourmettes, entering its 30th season in 2013. For one thing, the "classroom" is in her kitchen at her grand Central Avenue home, where top local chefs and national cookbook authors give demonstrations for only 15 students at a time. 602-240-6767
Les Petites Gourmettes
Since 1994, Linda Hopkins has held summer cooking classes in her home for kids ages 8 to 17, teaching the budding gourmands everything from knife skills to how to whip up brunch. She organizes the classes by age, offering four-day classes for 8- to 12-year-olds and five-day classes for 13- to 17-year-olds. 480-991-7648, lespetitesgourmettes.com
Root Phoenix
This community educational hub offers affordable cooking and gardening classes on everything from gluten-free baking to composting to how to stock a healthy pantry. Root encourages the community to suggest classes and even to teach. On the first and third Saturdays of each month, Root offers an open house from 10 a.m. to 4 p.m., featuring seminars and a plant market, deemed "food ready-to-grow." 7120 N. 12th St., Phoenix, 602-680-7249, rootphoenix.com
Sweet Basil
Tucked into the back of a gourmet kitchen supply store is a cozy kitchen where professionally trained chefs teach a welter of hands-on and demonstration classes. Sweet Basil specializes in hands-on couples classes and one-hour "Lunch and Learn" demo classes. 10749 N. Scottsdale Rd., Scottsdale, 480-596-5628, sweetbasilgourmet.com
Valley chefs are incorporating a cornucopia of local farm-fresh foods into stunning seasonal specials. Here are some winners from this winter's harvests and menus. (Note: Seasonal dishes are subject to change and may not be available daily.)
Farm:
Cheddar Cauliflower
McClendon's
Vivid yellow florets give a cheesy name to this handsome group of Brassica oleracea (far left) – just one of the certified organic produce Bob McClendon grows at his Peoria farm. Available at Town & Country Shopping Center Farmers' Market and Old Town Farmers' Market in Scottsdale. arizonafarmersmarkets.com, selectorganics.com
Table:
Creamy Cauliflower Soup
Essence Bakery
Chef Eugenia Theodosopolous puts McClendon's cheddar cauliflower to delectable use in a deceptively healthy soup (left) flavored with onions, garlic and nutmeg, and thickened with gruyère rinds. 825 W. University Dr., Tempe, 480-966-2745, essencebakery.com
Farm:
Heirloom Carrots
Maya's Farm
Maya Dailey's purple, gold and orange carrots (above) are available at Downtown Phoenix Public Market and Old Town Farmers' Market in Scottsdale. arizonafarmersmarkets.com, mayasfarm.com
Table:
Rustic Roasted Carrot Tart
Rancho Pinot
Chef Chrysa Robertson celebrates Maya's multicolored heirloom carrots by roasting them in a rustic tart with ricotta, goat cheese and marjoram (left). She'll also tuck the sweet roots into a handmade pasta dish and make them the star of wood-grilled bruschetta. 6208 N. Scottsdale Rd., Scottsdale, 480-367-8030, ranchopinot.com
Farm:
Winter Heirloom Tomatoes
Seacat Gardens
Green thumb Carl Seacat has mastered the art of growing juicy, flavorful tomatoes in the winter (above). Check availability at seacatgardens.com.
Table:
Roasted Winter Tomato with Lavender Caramel
MIM Café
Seacat's tomatoes might show up as Chef Edward Farrow's stuffed tomatoes (left) or as a dessert special. Farrow plans on roasting the "fruit" with dried fruit and pecans, and adding lavender caramel and beet crème anglaise. 4725 E. Mayo Blvd., Phoenix, 480-478-6000, themim.org/visit/the-café-at-mim
Farm:
Beets
Agritopia
Farmer Erich Schultz's beets – including candy-striped and deep red varieties (right) – are available at Agritopia Farmers' Market and Gilbert Farmers' Market.
gilbertmarket.com, agritopia.com
Table:
Chilled Beet Soup with Hot Pistachio Chèvre Cream
Crêpe Bar
Schultz's beets get slow cooked with honey for Chef Jeff Kraus' veggie stack crêpe (below) this time of year, but don't be surprised to find beet greens salad with beet vinaigrette or chilled beet soup topped with warm pistachio goat cheese as a daily special. 7520 S. Rural Rd., Tempe, 480-247-8012, crepe-bar.com
Farm:
Cornish Rock Hens
Two Wash Ranch
Dave "The Egg Man" Jordan raises pastured chickens (above), plus herbs and vegetables, on his New River farm. 623-238-8654
Table:
Crispy Chicken with Spaetzle
FnB
Whether Chef Charleen Badman roasts Jordan's hens or chars them on the mesquite grill, the result is the same: a juicy, crisp-skinned bird paired with equally flavorful sides (below). Note: As of press time, FnB planned to move next to Baratin and reopen in January. 480-425-9463, fnbrestaurant.com
Farm:
Farmer's Cheese
Rainbow Valley Heritage Foods
Denise Diederich's and Sheri Doramus' Maricopa-made farmer's cheese (above), mascarpone, fromage blanc and more are available at Roadrunner Park Farmers' market and select stores. arizonafarmersmarkets.com, rvheritagefoods.com
Table:
Seasonal Gnocchi
Quiessence
Tender gnocchi made from Rainbow Valley's farmer's cheese (and no potato) is a staple on Chef Greg LaPrad's menu, but the seasons dictate how it's presented. It might be paired with pancetta and broccoli or tossed with mushrooms and herbs (below). 6106 S. 32nd St., Phoenix, 602-276-0601, quiessencerestaurant.com
Farm:
Pork Shoulder & Belly
The Meat Shop
Natural, Buckeye-raised pork (right) and Arizona beef are available at this old-fashioned butcher and retail shop in south Phoenix. 202 E. Buckeye Rd., Phoenix, 602-258-5075, themeatshopaz.com
Table:
Pork Tacos
Gallo Blanco
Chef Doug Robson slow braises The Meat Shop's pork shoulder with beer, coke and orange juice for sublime cochinita pibil, while pork belly gets roasted with herbs and spices, then grilled and glazed with orange marmalade for mind-blowing tacos (above). 401 W. Clarendon Ave., Phoenix, 602-327-0880, galloblancocafe.com
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Source: https://www.phoenixmag.com/2013/01/01/ultimate-food-guide/
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