Angie's Burger Openings Angie’s BurgerThe folks from Angie’s Food Concepts have opened Angie’s Burger, featuring USDA Prime burgers, French fries and drinks. The concept is located inside Angie’s Prime Grill’s Central Phoenix location. 53 W. Thomas Rd., Phoenix, angiesburger.com Barley & Smoke“Speakeasy charm meets open kitchen energy” describes where executive chef Michael Mahalick  whips up small and large plates, from ribeye tartar to pork belly bao buns. 10144 W. Lake Pleasant Pkwy., Peoria, peoriaartistrybrewing.com Brews Burger JointA second location for this eatery that sports ..read more

Italian Pilsner/5.1% ABV A fairly recent addition to the world beer stage, the Italian pilsner is trending tempo grande with U.S. craft brewers. But what is it, exactly? Think of it this way: Invented by Czech brewers, the pilsner is basically a more hoppy, spicier lager, while the Italian pilsner is essentially a more aromatic version of a traditional pilsner, by virtue of dry hopping (read: adding hops after the boil, so you get the aroma but not the bitterness). Started by the fellows behind now-defunct Ad Astra Brewing Company in Prescott, Tempe-based Catalyst uses tropical Hallertau ..read more

This feminine, refreshing concoction from San Diego import Ambrogio15 offers an exotic trip to Brazil by way of Mexico. By Nikki Buchanan | Photo by Angelina Aragon This feminine, refreshing concoction from San Diego import Ambrogio15 offers an exotic trip to Brazil by way of Mexico. Conceived by Italian mixologist and consultant Marco Russo of Milan’s famous Bar 1930, its central spirit is cachaça, the fermented sugarcane juice made famous by Brazil’s signature caipirinha cocktail. Riffing on a classic fish house punch, Russo combines Avua Amburana cachaça (aged in Brazilian hardwood ..read more

A 1930s-era Japanese supper club was the inspiration for this sleek space. By Madison Rutherford | Photo: Angelina Aragon A 1930s-era Japanese supper club was the inspiration for this sleek space designed by Nebraska-based hospitality brand Flagship Restaurant Group and global interior design firm AvroKO, which has transformed spaces in San Francisco, New York, London and Bangkok. Licensed architect and Flagship president Tom Allisma says the team took a year to complete the project, painstakingly selecting everything from bespoke banquettes to the perfect soundtrack. Clean lines, wood ..read more

Creamy, ethereal whipped ricotta is getting ample airtime on Valley menus. By Marilyn Hawkes | Photo: Angelina Aragon Whoever first called ricotta “the little black dress of cheeses” was spot-on in their assessment. Made from whey curds left over from the production of casein-rich cheeses, ricotta has a delicate, almost neutral taste, which makes it an ideal canvas for inventive chefs, who add air, elbow grease and a variety of sweet or savory elements to create delicious whipped ricotta dishes. Picazzo’s Healthy Italian Kitchen (five Valley locations, picazzos.com) goes the savory ro ..read more

Huss Brewing Co.’s latest release is tailor-made for triple digits. By Craig Outhier | Photo: Angelina Aragon The pineapple has a heroic track record of hot-weather refreshment – witness the piña colada, the Dole Whip, the five-cup fruit salad, need we go on? But every hero needs a sidekick, and in the case of Huss Brewing Co.’s new Pink Pineapple Haze IPA, that sidekick happens to be a hot-pink cactus fruit that’s ubiquitous ‘round these parts. The idea for the beer came from owner Jeff Huss’s daughter, Lola, who asked her dad one day, “What about a fruit-forward IPA that’ll make every ..read more

Try locally made honey, bean-to-bar chocolate and small-batch bone broth. By Marilyn Hawkes | Photos: Angelina Aragon Farmed Honey On Saturdays, owners Tim and Connie Moore open Honey Hive Farms to the public so folks can taste an assortment of their raw local honey ($10 a bottle). Depending on the season, the Peoria-based, 800-bee-strong farm offers up to six different varieties, including favorites such as Orange Blossom, Local Cactus and Suicide Honey, a mix of local honeys ($18). To capture different varieties of raw honey, Tim takes the bees to locations around the Valley and “wai ..read more

Even if you’re just popping in for a fairly decent crispy cod sandwich at lunch, evidence of this Riot Hospitality concept’s double life as a nighttime bottle-service rooster show is all around. By Craig Outhier | Photo: Emery Davis Opened: March 2024 Even if you’re just popping in for a fairly decent crispy cod sandwich ($19) at lunch, evidence of this Riot Hospitality concept’s double life as a nighttime bottle-service rooster show is all around. For example: I can’t remember the last time I had to present a credit card to “keep a tab open” after ordering a side salad. But no matter. L ..read more

This is a mainstream restaurant geared toward wimpy Americans on a budget. By Nikki Buchanan | Photo: Stella Subasic Opened: December 2023 The menu subtitles for this Vietnamese-forward eatery featuring Asia’s culinary greatest hits are “Fresh and Natural Asian Kitchen,” and “Delicious & Nutritious Foods For Your Healthy Body.” It’s all a little mystifying, given that the greenery that typifies Vietnam’s light, herbaceous cooking style is practically nonexistent here. This is a mainstream restaurant geared toward wimpy Americans on a budget. Health does not appear to be a factor. Cas ..read more

You see the term “breaking all the rules” slapped on all kinds of things, but here’s a restaurant-cocktail-lounge combo that’s genuinely doing some rule-breaking. By Craig Outhier | Photo by Angelina Aragon Opened: February 2024 You see the term “breaking all the rules” lazily and wishfully slapped on all kinds of things, but here’s a restaurant-cocktail-lounge combo that’s genuinely doing some rule-breaking, to delicious and endearing effect. The first time I visited this Roosevelt Row newcomer from Killer Whale Sex Club owners Sam Olguin and Brenon Stuart, I was disarmed by a Moulard d ..read more