a taste of az magazine | winter 2025

a taste of az the stories of arizona food & beverage

the coffee builders

charleen badman

lamp pizzeria

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table of contents 10 15 22 28 34 40 46 52 58 62

the coffee builders juniper | a gin bar + more scottsdale wine tasting rooms charleen badman lamp pizzeria forbes meat company chef’s picks | matt carter course restaurant bomb brunch vecina

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food | beer | wine | cocktails | music | & more

publisher’s note In December, we released our second book, a taste of az | must visit arizona restaurants, bars, & more. This project took over a year of work, and brought together our team to complete our largest publication ever. Through the creation of the book, we were constantly reminded that Arizona has an incredible food and beverage community.

The production of the book had us traveling from Flagstaff to Tucson, across several seasons, serving to showcase the beauty of Arizona’s varied landscapes as they evolve. It has come with the completion of that book and this magazine that we enjoy a perpetually renewed love of this state, and we look forward to sharing its stories with you through 2025.

our team: publishing

Luke Irvin Eric Walters

writing

Alison Bailin Batz Christina Barrueta Marci Symington Steven Larson Isaac Stockton Dena Roché

photos

Luke Irvin Isaac Stockton

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Paige Irvin

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THE COFFEE BUILDERS written by: marci symington | photographed by: luke irvin

On South 7th Street, just south of Chase Field, lies an unexpected treasure in the Phoenix coffee landscape: The Coffee Builders. Amid its industrial surroundings, the café buzzes with energy on any given day, particularly on Saturdays, drawing crowds lured by the enticing aroma of coffee beans and food with an inventive twist. On a taste of az podcast, The Coffee Builders co-founder, Thomas Porter (pictured on pg. 10) recently sat down to explore the inspiration for The Coffee Builders and the vision that brought it to life.

Porter and his business partner, Craig Suiter, own Porter Barn Wood, Porter Ironworks, and Our Block Co.—companies that focus on custom woodworking, metal fabrication, and handcrafted concrete for residential and commercial projects. Originally from Arizona, Porter’s career path has been far from linear. Before his woodworking days, he worked as a massage therapist, discovering woodworking as a hobby that led to the establishment of Porter Barn Wood about eight years ago. The leap into hospitality stemmed from a passion for food—and, naturally, coffee. As Porter explains, “We built the interiors of so many restaurants that it felt fitting. I’ve always dreamed of owning a restaurant. I believe everyone has a romantic notion of having a coffee shop,” adding with a smile, “If they say they haven’t, they’re lying.”

The Coffee Builders sits conveniently right in front of Porter Barn Wood’s showroom, a location Porter describes as ideal. “I wanted to step onto the other side of the fence and be the customer instead of just the provider of materials. It gave me a better understanding of how the industry works as a whole,” he shares.

In developing his dream coffee shop, Porter embarked on a research journey, visiting over 200 coffee shops across the U.S. “I was looking at what was working, what wasn’t, and even small details like how baristas interacted with the coffee machines,” he recalls. This meticulous attention to detail is evident in every corner of The Coffee Builders, from the menu to the customer service.

What emerged from those experiences is a carefully crafted menu of classic coffee, specialty drinks, and what Porter calls “luxury coffees.” One of those opulent offerings, the Fire & Ice 11

Kentucky Forward, includes inventive ingredients like bourbon barrel-aged cold brew, Madagascar vanilla bean bourbon syrup, and a smoked wood topper. Another popular choice is The Slopes, which blends espresso with blueberry and butterfly pea flower, resulting in a visually stunning drink. Part of the menu shifts occasionally, embracing imaginative themes such as Star Wars and Harry Potter for whimsical flair. “We take the coffee side very seriously while having a lot of artistic fun with the drinks,” Porter explains.

The café’s espresso blend, a mix of Ethiopian Yirgacheffe and Brazilian beans, reflects the dedication to “luxury flavors,” while leaving plenty of room for experimentation.

The breakfast and lunch menu features a variety of options, from quiches and salads to lavashes and sandwiches, including the smørrebrød—a Danish open-faced rye bread (rugbrød)—that is generously topped with meats, spreads, fresh ingredients, and colorful garnishes. Another highlight is the deviled eggs, based on Porter’s grandmother’s recipe, but enhanced with champagne mustard and champagne vinegar, some with a touch of caviar for a luxurious twist. Additionally, there is a creation by Porter he calls Scotch Figs, Black Mission figs rehydrated in Scotch, filled with blue cheese, wrapped in smoked bacon, and drizzled with Arizona honey. As Porter says, “I love when someone brings something a little more elevated to the table—where the purity of each ingredient is obvious, and then there’s this ingredient I wasn’t expecting.”

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Looking ahead, Porter envisions expanding his culinary endeavors. “I love coffee and food, so maybe a place that does coffee and breakfast in the morning, lunch in the afternoon, and transitions to something more elegant in the evening.”

Currently, a trip to The Coffee Builders wouldn’t be complete without checking out the showroom at Porter Barn Wood. One standout feature? A cabin from the 1760s that was reconstructed right within the space. “When you come in, it’s like taking a step into a different place,” says Porter. “It doesn’t feel like Arizona. It’s an escape.”

Whether sipping on a smoked specialty coffee or savoring Champagne Deviled Eggs topped with caviar, one thing is clear: Porter’s dedication to craftsmanship shines through in every detail. “When I created this [coffee] shop, I thought, let’s go luxury. It’s not that expensive to go luxury for breakfast. It might be $1 more for coffee than you’re used to spending, but if you can treat yourself to something really special in the morning, it’s worth it.”

watch our podcast with the coffee builders!

juniper | a gin bar + more

written & photographed by: isaac stockton Craft beer and cocktail bars are ubiquitous in any cultural hub and permeate downtown spaces nationwide. Whiskey is a prominently featured spirit inside the latter, setting the stage for other mono-spirit venues. Tucson has a very well-developed whiskey scene, largely thanks to Whiskey Del Bac being an incomparable monolith of flavor and historical significance. However, some burgeoning spots in Tucson offer interesting alternative beverage selections, like Elliot’s on Congress with their infused vodkas. A relatively new face on the scene that adds a wealth of botanical and esoteric flavors is the gin bar, Juniper. Named for a key component of their mother spirit, gin, Juniper has a wholly unique collection of gins from around the world.

“We landed on gin because there was nothing else like it. And also gin is the oldest spirit in the world,” says Elliott Morse, the general manager of Juniper. He possesses a wealth of knowledge about gin and is enthusiastic about sharing his love and understanding of the liquor. “It has to be fun. It has to be fun on both sides.” While the drinks speak for themselves, the folks 16

behind the bar responsible for the craft are trained rigorously before they begin to bestow the gin-tastic drinks for real. “To work at Juniper requires about a month and a half worth of training. We [have] the largest cocktail menu in Tucson, by at least ten items, and my bartenders are expected to understand the bottles in the back bar.”

Morse adds that besides being knowledgeable about the drinks, they strive to be kind, inclusive, and welcoming to everyone and every taste. “We endeavor to be nicer than every other bar...” That accommodating nature trickles down into the alcohol selection. Despite being a gin bar, they have a collection of other traditional spirits and some non-alcoholic options to accommodate just about everyone’s taste. “If somebody wants to come in here and get a vodka soda, we’re gonna happily serve them a vodka soda because we want them to feel included.”

Upon guests’ entry, they will experience a warm and welcoming atmosphere.

The intimate room is not claustrophobic thanks to the vaulted ceilings and protruding window seats. The exposed brick walls—which retain some of the previous business’s painted names and cool color scheme—lend themselves to the bar’s elevated, elegant, yet inviting theme. The bar is located in the former home of Juniper’s parent, company Iron John’s Brewing Company’s taproom on Congress. Morse says of the relationship between Juniper and

Iron John’s, “Iron John’s Brewing Company is owned by some of the most diligent, hard-working entrepreneurs that I have had the privilege to work with. They not only let us make decisions creatively, really, across the board, but they’re also here to solve the problems that we don’t necessarily know how to solve.” The work from both ends of the partnership is apparent and is undoubtedly a cornerstone in their mutual success.

Morse, along with Kellner Brown and Stuart Lauer, have put in some serious legwork to become the curators of Arizona’s most extensive gin collection.

They make full use of their catalog in their signature cocktails that run the gamut from traditional gin and tonics to some truly original, inspired concepts. One of their signature drinks, aptly named Blue Juniper (seen on page 15), is an excellent first step into the aromatic and vibrant world of gin drinks. Its striking blue color and complex flavor profile make it a bar staple, thanks to the house-made prickly pear syrup and Juniper Gin that gives it the eponymous color. Another patron favorite is the Strawberry Basil Smash. This bright and refreshing drink is on the simple side; however, it is routinely on the top end of sales. Something more unorthodox and rewarding for the adventurous palates is the Oaxacan Cold Brew Negroni. While the Strawberry Basil Smash and Blue Juniper incorporate more “traditional” gins, the Negroni uses a gin derived from agave called Gracias A Dios. This distinctive spirit is the foundation that holds together the Aztec Chocolate Bitters, Campari, Carpano Antica Vermouth, and St. George Nola Coffee Liqueur. It all comes together in a wonderous concoction finished with an elegant orange twist.

The influence of this relatively fresh face on Downtown Tucson is still growing, but it has already made itself a staple of the scene. The charismatic craftspeople behind the bar, the charm of the aesthetics, and the comprehensive list of flavors offered make Juniper an excellent addition of flair to the city. It stands out in a diverse and vivacious list of must-visit places in Tucson, an internationally recognized City of Gastronomy.

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scottsdale wine tasting rooms

written by: dena roché | photographed by: luke irvin If you’re dreaming of a wine getaway, you don’t need to travel to Napa or Bordeaux to sip great Cabernet Sauvignon or Merlot. In fact, you don’t even need to leave Scottsdale.

Winemaking in the desert still surprises people, but Arizona has a thriving wine industry with well over 100 wineries. While grapes are grown in Willcox, Sonoita, and the Verde Valley, several top producers have tasting rooms in Old Town Scottsdale. These allow locals and guests to spend the day tasting their way through Arizona wine without ever leaving the city.

Here, we explore several Arizona wineries with tasting rooms in Scottsdale. Each is a great place to learn about Arizona viticulture and taste the best expressions of our terroir. Of course, Old Town has a variety of other activities, including shopping, viewing art galleries, and dining to enjoy before or after you sip your vino.

Arizona Stronghold Arizona Stronghold began in 2007 and is a pillar of the Arizona wine community. From the beginning, they have been aiming to put Arizona on the fine wine map. Since opening, Arizona Stronghold wines have won recognition in prestigious competitions like the San Francisco Chronicle Wine Awards and Taster’s Guild International Competition.

Arizona Stronghold’s Scottsdale tasting room opened in 2022. Inside, the cozy space is done up in Stronghold red and has a Southwest vibe that mirrors the Native American story behind its wines. Many of the wines are named after former Native American tribal leaders. Arizona Stronghold offers five different tasting flights including a white, light red, robust red, combo, and a chocolate-paired flight.

Los Milics Vineyards The Los Milics Vineyards tasting room (seen on the right) might be the new kid on the Scottsdale wine scene, but it’s come out swinging. At this year’s Governor’s Cup, Los Millics’ Sandra’s Rosé won the best wine in the state, marking the first time a rosé took the title. The wine is named in honor of Arizona’s Supreme Court Justice, Sandra Day O’Connor. It’s an unusual blend of Carignan, Malvasia Blanca, Petit Verdot, and Montepulciano that will keep red wine lovers happy drinking pink during Scottsdale’s sizzling temperatures. Los Milics also took the title for Best White Wine in the state with its Hannah’s blend of Marsanne and Malvasia Bianca, a varietal that shines in Arizona.

At the tasting room, you can order individual wines or opt for the flight of five pours that currently includes Matt’s White, Ita’s Rosé, and Cay’s, Renato’s and Lorenzo’s Reds.

While the Scottsdale location is small, it makes for a cozy place where wine lovers can settle in at the wooden bar, or grab a table for groups.

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LDV Winery LDV Winery is the second act for husband and wife Curt Dunham and Peggy Fiandaca.

The Scottsdale tasting room features the estate wines grown on their vineyard in Willcox. Enjoy a glass of their Gold Medal-winning 2017 Syrah, a spicy wine with the pepper, licorice, and black fruit characteristic of the varietal. LDV offers light, medium, and robust tasting flights featuring three pours of their wines that fit each category. To experience the essence of the winery, try the Taste of LDV flight which features each varietal LDV produces including a Viognier, Grenache, Syrah, and Petite Sirah.

Carlson Creek Vineyard Carlson Creek Vineyard (pictured below & to the right) is a family-owned venture with a laid-back tasting room in Downtown Scottsdale. Belly up to the unique bar made from wine barrels to enjoy a custom tasting flight. Guests have the chance to pick any five wines from the current selection to create their personalized flight. In warmer weather, try the Chenin Blanc, Malvasia Bianca, or Grenache rosé, and when the mercury trends down try the Rule of Three red or Sangiovese.

The tasting room has several different seating areas including large high tops, relaxing sofas, and a back room that can accommodate larger parties. Their staff is knowledgeable and will gladly point visitors towards specific wines to accommodate a certain palate, or they can guide you on a tour of the winery’s varied offerings. Don’t forget to grab some bottles to bring home as well.

Salvatore Vineyards Part of the Domanico family of wines, which also includes Passion Cellars and Cabal Cellars, Salvatore Vineyards is named for winemaker Jason Domanico’s grandfather.

The boutique winery is dedicated to producing small-batch wines that reflect the terroir of Arizona and the Italian passion and tradition of the family. Pop in and enjoy their La Neve, a rich and complex Viognier with notes of fig, apricot, and butterscotch.

Ardius Wine Company Ardius Wine Company stands out for its gorgeous tasting room, a space that invites visitors to sit down, relax, and enjoy a glass...or two. The wine selection rotates, so guests never know what they’ll get to experience. If the Malvasia Bianca Dry is available, snap it up. Arizona is known for this varietal, and Ardius does it especially well. During the winter months, opt for the Graciano. This Italian varietal is packed with spiciness and pairs well with hearty dishes.

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Charleen Badman written by: alison bailin batz | photographed by: luke irvin

There are pioneers in Arizona food and wine, and then there is Charleen Badman. In 2024, the award-winning chef and slow food advocate celebrated the 15th anniversary of FnB, an independently owned eatery that has helped transform the state’s culinary landscape. “For anyone who has ever worked in our industry, they know 15 years in the restaurant business is more like dog years, so it feels like we just celebrated our centennial,” laughs Badman.

The Tucson native first got into cooking through a vocational elective in high school, a class that would earn her a position at Café Terra Cotta in southern Arizona. “When we expanded the restaurant to the Valley in the early 1990s, I met Chef Chrysa Robertson as she was opening the iconic Rancho Pinot,” said Badman. “I would come and stage at Rancho Pinot’s first location in Town and Country, where I met Chris Bianco when the two worked together, and then took a full-time position working for Chrysa when she moved to her long-term address.”

While working with Robertson, she also met the restaurant’s front-of-the-house leader, Pavle Milic. “That friendship changed the course of both of our lives,” said Badman. She would move to New York in 1996 and see her star rise so high that she opened her own restaurant in the Big Apple for a spell before coming home to the Valley and Rancho Pinot in 2006. Milic was still part of the leadership team of the venue, and the two picked up where they left off. So much so that in 2009, with Robertson’s blessing and support, Badman and Milic opened FnB. “Back then, we were at a much smaller location with a tiny kitchen, but from the onset, we knew we wanted to showcase Arizona ingredients in new and different ways, a core value of our business that has never wavered. In fact, it has only grown,” said Badman, who—with Milic—became one of the first eateries to

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make locally sourced vegetables as well as Arizona wines a centerpiece of the menu.

Badman, an avid gardener, and member of the Phoenix chapter of an herb-enthusiast group called The Herbies, made it her mission to make veggies sexy, from their preparation to their presentation. Badman used her talents to transform her produce, often infusing them with global flavors—especially bold Indian and Asian recipes—that encouraged exploration by guests. By 2012, Badman was clearly helping veggies get their sexy back, so much so that FnB expanded to a larger location in South Scottsdale, where it still operates today. In the 10-plus years since the big move, Badman earned a James Beard Award for Best Chef: Southwest, and FnB’s wine program, led by Milic, has been honored several times over by the James Beard Foundation as well.

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The eatery proudly sources from local and regional purveyors, notably McClendon’s Select Organic in Peoria, Steadfast Farm in Mesa, Blue Sky Organic Farms in Litchfield Park, and Whipstone Farm in Paulden. FnB also sources from Badman’s own backyard garden, which has grown to a series of 18foot and 4-foot beds enclosed by plantings of pomegranate, fig, apple, peach, and mulberry trees that will one day provide natural shade for her crops.

“One bed is set aside for the Blue Watermelon Project,” said Badman. Initially founded by Badman in 2016 under the umbrella of Slow Food Phoenix, Blue Watermelon Project became its own 501c3 nonprofit in 2022. The organization increases access to fresh foods to students in partner schools through hands-on education as well as outreach and partnerships with parents and the community. “In my home bed I cultivate what we are growing with the students in their gardens so I can anticipate any questions that might come up,” said Badman, noting they are currently working with more than 30 schools across Phoenix and Tucson with plans to expand in the coming years.

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lamp

Pizzeria written by: steven larson | photographed by: luke irvin Situated amongst the desert of North Scottsdale on Pima & Pinnacle Peak Road, Lamp Pizzeria is a warm, family-owned restaurant that has been delighting pizza lovers since 2011. Owned by the dynamic duo Lindsay and Matt Pilato (L-A-M-P), the restaurant’s name is a nod to the couple’s passion for bringing light to their community through exceptional food. From its inviting ambiance to its artisan pizzas, Lamp Pizzeria offers a dining experience that reflects the true spirit of Neapolitan-style cooking, with a focus on quality ingredients and homemade dishes.

When stepping into Lamp, a beautiful red oven catches the eye. It is decorated with white mosaic tile spelling out “LAMP” right above its opening, and it’s where pizzas are baked at a blistering 800 degrees. This woodfired oven is the cornerstone of Lamp’s operation, producing perfectly charred, light, and airy Neapolitan-style pizzas with a crisp yet chewy crust. Every pizza is crafted with precision and care, and the dough—always fresh, always homemade—provides the perfect foundation for Lamp’s signature toppings.

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A long list of regulars line up before opening to bite into Lamp’s traditional Neapolitan and newly introduced Nonna-style pizzas. For instance, The Beck is a masterful combination of Lamp’s signature Sicilian sausage, spicy Calabrian peppers, and pepperoni. The flavor profile is bold yet balanced, with the heat from the peppers and the richness of the sausage perfectly complementing the tangy tomato sauce and melt-in-the-mouth mozzarella. Patrons can add a slew of additional toppings to personalize any selection from the long list of signature pies. It’s up to guests to decide on a range of white and red pizzas, whether they are looking for a focus on vegetables, meat, cheese, or a combination of the ingredients.

On the other hand, Lamp’s Nonna-style pizza, a relatively new addition to the menu, offers a delightful twist. The Nonna pizza is baked first in the wood-fired oven and then finished in a deck oven, which gives it a crispier bottom and a slightly longer cook time—making it an excellent option for takeout. The result? A gorgeous, indulgent creation with mozzarella, pecorino, basil, and shaved parmesan. Enrich any order by adding sweet piquanté peppers, olives, onion marmalade, mushrooms, and more. The texture of the Nonna pizza is totally unique from their original pizza, the flavors are rich, and the experience is nothing short of delicious.

No meal at Lamp would be complete without indulging in one of their delightful desserts. The dessert menu features Italian classics like affogato, gelato, amaretti cookies, and creamy ricotta cheesecake that transports

folks’ tastebuds straight to Italy with each bite. Looking for something a little different? Lamp also serves a variety of traditional milkshakes that bring an extra touch of nostalgia to any meal. The toasted marshmallow milkshake (pictured on left) is particularly delicious, with toothsome chunks of springy marshmallows and a topping of the confections toasted to perfection. Across the menu, items combine textures, flavors, and creativity to satisfy visitors with rustic deliciousness.

The ambiance at Lamp is another key element that sets it apart. Its cozy interior nods to Italy and provides an instantly welcoming atmosphere.

The space is centered around the pizza oven, allowing visitors to witness the impressive hustle of a kitchen serving both takeout and a packed house. It’s easy to see why locals and visitors flock here for a memorable meal. The space also boasts a small outdoor patio, perfect for enjoying Scottsdale’s beautiful winter weather with a glass of wine al fresco.

Lamp Pizzeria offers something standout, whether one is a pizza aficionado or simply in the mood for a chill night out. The Pilatos’ commitment to using only the freshest ingredients ensures that every bite reflects their passion and dedication. It’s a place where guests can savor expertly crafted Neapolitan-style pizzas and enjoy delicious appetizers and desserts. The ambiance makes it a must-visit spot for anyone looking to indulge in a truly exceptional dining experience in Scottsdale.

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Forbes Meat Company written & photographed by: isaac stockton

Ben Forbes is a name that Tucson holds near and dear. He has quite a storied past in the Tucson culinary scene. One would be hardpressed to find a restaurant of any notoriety that didn’t, at one point or another, feature a cut of meat that Ben’s shop was responsible for.

Today, Forbes Meat Company has blossomed into a butcher shop and a sit-down restaurant. Until relatively recently, the business was tucked away in a little unassuming door right behind a taste of az alumni Cartel Roasting Co. on Broadway in Downtown Tucson.

However, the history of Forbes Meat Company even precedes that.

Forbes shares, “I started out at Johnny Gibson’s, and then I got to know the Tucson chef group that later became the Gastronomic Union of Tucson.” Those crucial first connections laid the foundation for the network Ben would build.

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After forming a solid reputation and loyal clientele, Ben fully committed and elevated his business efforts.

“I’m gonna start my own butchery.

And so it started with sausage. I was already on the menu at Ermanos.

After that, The Carriage House put my sausage on their menu.” Forbes’ appearances throughout town were the first glimpse into what meaty goodness would come.

“All of a sudden, we were doing farmers markets, and then we were getting on more restaurant menus, and I was [working] black market butchery, literally anywhere I could.” Ben lived a sort of “ghost butcher” life until it became clear he had a customer base sufficient to support a brick-and-mortar. He continues, “It worked. It happened because we were so well-received.

We’re here because everybody supported us.”

The modern iteration of Forbes Meat Company is located in a new development just south of Downtown Tucson along 6th Avenue and 18th Street. The shop now shares an intersection with other Tucson staples like 5 Points Market and Cafe Desta and is just a couple of big steps down the street from the best authentic Mexican food spots on 6th Avenue. Patrons can enter Forbes Meat Company through an unassuming door along the north side of 18th Street. As guests walk up, windows look into the meat refrigerator, hinting at the delicacies that await inside. Upon crossing the threshold, visitors are welcomed by a post-modern, vaguely industrial vibe with white marble high-top tables, exposed piping, and refrigerators with prepackaged meats. There also is a wine refrigerator, a modest bottle shop, and a fully stocked bar for those who enjoy a drink.

The butchery component is the lynchpin of the whole operation, not surprisingly guiding much of their restaurant menu. “Steak fries are our number one seller. We use all-beef tallow for the French fries, which makes them way better, that’s our signature thing.” Aside from conventional cuts of meat and their selection of hard-to-find, unique offerings, they also have a robust selection of seafood. “People don’t realize how we’re Forbes Meat,“ Ben leans in, emphasizing, “Meat.”

He explains, “They don’t realize we fly fish in from all over the world.

Our oysters, everybody’s loving them. We sell a ton of shucked oysters in the restaurant. But the fresh Ahi that we get from Hawaii and the swordfish? We want people to realize we have a ton of amazing seafood.”

Forbes Meat Company is far more than just a butcher; the business is a testament to Ben Forbes’ dedication to quality, community, and 42

culinary excellence. With its combination of top-tier meats, fresh seafood, and a welcoming, modern space, it’s clear that this business is here to stay. Whether you’re stopping by for a specialty cut of rare meats, a freshly shucked oyster, or a seat at the bar to enjoy their signature steak fries and a frosty beverage, Forbes Meat Company promises an experience that’s as unique as the folks behind it.

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chef’s picks with matt carter written by: christina barrueta | photographed by: luke irvin

“It was when I landed at a little French bistro that it all clicked,” explains Arizona restaurateur Chef Matt Carter. As a Scottsdale Culinary Institute graduate, he admits, “Before then, I had bounced around—I worked at a breakfast place, two or three different hotels, and Houston’s for a while. The food, the smells, the action, the discipline….suddenly everything made sense for the first time. I moved to France to learn more about the culture and the cuisine and spent two years there.”

Upon his return to the States, Carter continued to hone his craft under renowned chefs like James Beard Award winner Christopher Gross and in prestigious kitchens such as Napa’s French Laundry. In 2001, Carter realized his dream and opened Zinc Bistro. The charming restaurant in Kierland Commons still stands today and exudes old-world appeal, featuring a gleaming zinc bar, black-and-white tiled floors, and marble tables. Here visitors can picture themselves on the Left Bank of the Seine as they savor moules marinières and Sancerre on the sunny patio. Or dine indoors, where a miniature Eiffel Tower oversees the serving of classics like French onion soup, côte de boeuf, and dessert soufflés.

Carter’s global experiences also influenced him when he opened The Mission in Old Town Scottsdale in 2008 (and a second location in North Scottsdale in 2016).

Inspired by travels to Mexico and South America, he created another awardwinning concept, blending modern Latin cuisine with his European influences.

This approach is evident in a menu where tableside guacamole sits comfortably alongside Peruvian clam stew, and empanadas are stuffed with duck confit and topped with foie gras.

In 2016, Carter’s culinary compass pointed toward Italy with Fat Ox, a sleek, modern steakhouse named for Piedmont’s historic cattle fair. Here, diners flock for dishes like spicy Calabrian shrimp with Marcona almonds and salsa verde aioli, cacio e pepe with handmade tajarin pasta, and juicy, wood-grilled cuts such as a 40-ounce bistecca Fiorentina.

Carter’s trio of distinct yet equally impressive concepts continue to define his legacy in the Valley. In 2024, he received the Arizona Restaurant Association’s Foodist Award for Food Pioneer, recognizing a career that has not only fed the Valley but also shaped its culinary landscape. What’s next for 2025? “I’m working on some new projects,” he says with a laugh, “but I can’t talk about any of them yet.”

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Here, the culinary innovator steps away from his own kitchens to share three of his favorite Phoenix dining destinations:

Dick’s Hideaway Where: 6008 N 16th St, Phoenix, AZ 85016 Why: It has this cool vibe—dark and classic—and has been there forever. I was a regular at the original Richardson's around the corner, especially late-night after I got off work at Zinc Bistro. We've done a few of our company parties there, and my 40th birthday party was in a private dining room at Dick’s Hideaway. It's always been one of my go-to’s.

Favorites: My dish is the carne adovada. I don’t go as often now that I live in Scottsdale and work so much, but my dentist’s office is right down the street. Every time I go to the dentist, I call in my Dick's Hideway carne adovada order, and sometimes bring it back for the restaurant staff.

Christopher’s at The Wrigley Mansion (seen below)

Where: 2501 E Telawa Trail, Phoenix, AZ 85016 Why: This is an easy pick, not just because Christopher [Gross] is my mentor but because I think it’s the most beautiful restaurant in town. That modern architecture set against vintage Wrigley Spanish architecture is just amazing. And, obviously, the food is gorgeous.

Favorites: I love the tasting menu and the service style where the cooks bring the food out. That gives it a comfortable feel, but at the same time you’re enjoying a super high-end setting and views. I also like the bistro classics menu because that's the food I cooked when I worked for him. The roasted red bell pepper soup, ABC foie gras terrine, and chocolate tower are so iconic.

Hot Daisy Pizza (seen above & left)

Where: 610 E Roosevelt St Suite 145, Phoenix, AZ 85004 Why: I'm going to give a shout-out to Tammie Coe because while there's a lot of great pizza in town, I think hers is underrated. She converted her Tammie Coe cake shop to Hot Daisy Pizza, though I think you can still get some of her pastry classics like ooey gooey cupcakes and sugar cookies, which are lights-out amazing.

Favorites: Her pepperoni pizza. She just does a great job, and you can get some Calabrian chile on the side.

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COURSE Restaurant written by: alison bailin batz | photographed by: luke irvin

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Cory Oppold is well-known for winning Chopped on the Food Network and for his decades of culinary creativity at Atlas Bistro, Binkley’s, and L ’Auberge de Sedona. During the pandemic, Chef Oppold innovated a cryogenic method to create a multi-course fine dining experience called “Simmer Down,” where clients would take Chef’s mostly-prepared menu items and plate them at home. Those innovative courses were just the foundation for what would eventually become a brick-and-mortar concept.

“By 2021, in addition to Simmer Down, I started doing in-home and special event dining, focused on unforgettable and artfully plated courses getting more elaborate and adventurous with every booking,” said Oppold. “In early 2022, I did a private dinner that allowed me to realize my biggest dream.”

During that dinner, Oppold connected with two guests, Brett and Christian Pezzuto, who would become his partners in an innovative, immersive dining experience that would change all their lives, aptly named COURSE Restaurant.

Open since May 2023 in central Scottsdale, the restaurant—nearly 1,900 square feet inside with a 625-square-foot patio covered in greenery to evoke a secret garden feel—is the culmination of every single course that has inspired Oppold throughout his career. Light and bright upon entering, the design is modern and simple, with a neutral wood palette so that the dishes may serve as the art.

“For me, vegetables serve as the primary paint on each of what I call my culinary canvases,” said Oppold. “Not to say we don’t have a stunning Wagyu beef and insane cuts of other proteins, but the vegetables allow so much playfulness in technique, seasoning, and plating that I think they will stand out most to diners.”

Oppold offers a variety of dining experiences, each seamlessly blending Michelin-level technique and precision with familiar and rustic flavors. Many of these experiences will take guests back to their childhoods.

“Each dish is a bit of a sleight of hand as it may appear more haute couture than a hot dog, but upon tasting our creations, guests are meant to go on a culinary journey of nostalgia, uncovering a core memory based on the inspiration for the dish,” said Oppold. “We are certainly avante-garde and fine dining, but also really approachable in our flavor profiles by design.”

Open for dinner Tuesday to Saturday, the COURSE menu features two primary evening options: a five-course offering Tuesday through Thursday starting at $135 per person and an indulgent chef’s tasting menu for all the senses on Fridays and Saturdays that starts at $175 per person. There is the option to add sommelier-selected beverage pairings for an enhancement as well as specialty additions to the menu including caviar, truffle, and Wagyu beef for supplemental charges. Menus change regularly but expect plates ranging from maple-cheddar ice cream paired with bacon and sour cream-infused sugar, to sturgeon pie that tastes like the world’s greatest version of a Ritz cracker with spray cheese. There are even caviar-infused doughnuts on some menus!

The restaurant recently launched “of • COURSE, a Sunday Menu Series.”

During these exclusive midday dining experiences on Sundays, expect the entirety of the menu to follow a theme. By way of example, one menu explores the warm flavors from the heart of Europe in a dining adventure called The Alps.

There have also been services focused on Mexico, Italy, and even a twisted take on the 12 Days of Christmas. Each of these menus starts at $145 per person, with reservations available on Sunday from 11 a.m. to 3 p.m. Fans of Oppold’s weekend brunch service series are also in luck as it will likely be offered as part of a Sunday series this spring, most likely during National Brunch Month in April.

Oppold even has some tricks up his sleeves for Valentine’s Day, offering an aphrodisiac-themed eight-course menu for three nights, both for couples and singles alike. “This year, we put together a special singles section of the restaurant for those dining on their own or with friends,” said Oppold. “Who knows, maybe we can help some folks fall in love with each other right along with our food.”

Just how good are these wild, wonderful menus? Though open for less than two years, COURSE has already garnered local and national acclaim. It notably earned the 2024 Arizona Restaurant Association’s Foodist Awards for Emerging Restaurant of the Year and Top Chef and was recently named to Yelp’s national list of the 2024 Best New Restaurants. Earning the No. 7 ranking, COURSE was the only local eatery to earn a spot on the list.

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Bomb Brunch written & photographed by: luke irvin

They say that breakfast is the most important meal of the day. If you mix it with friends and mimosas, it can often be the most fun, too. Arizona has countless restaurants serving morning fare, and there’s no shortage of places offering a unique take. Many of those establishments play off of the informal foundation brunch provides, infusing over-the-top flavor combinations or even overhauling everyday classics like eggs Benedict. Here, we go through some of Arizona's most delicious and playful brunch spots, including a beloved haunt in Tucson.

La Grande Orange (LGO) La Grande Orange, often referred to as LGO, is a bustling popular hangout that combines the charm of a café with the convenience of a market. The bright, airy space buzzes with energy, making it a welcoming spot to fill up on a wide variety of food and drinks. Brunch at LGO is a celebration of fresh, flavorful dishes, with standout options like their famous Commuter Sandwich, which features their musttry homemade English muffins. LGO’s baked goods, including cookies, croissants, and more, are also a highlight. As the sun goes down, pizza service begins and is a great excuse for a visit back!

The Coronado PHX The Coronado PHX is a fixture of Midtown Phoenix. Named after the neighborhood its located in, it is a cozy, vibey haven perfect for a laid-back brunch. Its welcoming ambiance and shaded patio create a chill space to enjoy an inventive menu of entirely plant-based dishes. The Coronado PHX serves an all-day menu, with a few brunch specific bangers. The most breakfast focused items on the menu would be the Mini Grand Supreme and chilaquiles (pictured on right). Despite the lack of eggs and cheese, both dishes satisfy the strongest of breakfast cravings.

The drink menu offers an array of options like brunch cocktails including a smoky Bloody Mary and mimosa kits. Whether you’re a committed vegan or just looking for something new, The Coronado’s flavorful offerings and inviting atmosphere will leave you more than satisfied. Don’t forget to swing by their sister spot, Dark Hall Coffee, right next door to grab a cup of caffeine and some lovely baked goods.

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Little Snitch Little Snitch is a bright and playful brunch spot that exudes cheerful energy with its girly decor and vibrant color palette. This neighborhood favorite often draws a crowd, so during busy times come ready to line up for its fun and flavorful menu.

Pastries are a hot commodity here, frequently selling out early in the day. Beyond the bakery, the brunch dishes are approachable yet creative, showcasing fresh ingredients and a flair for presentation. The mimosa flight is a standout on the drink menu, letting you sample a variety of bubbly concoctions, but other cocktails are equally delightful. The counter-service setup makes it casual and easy, with a coffee window for grab-and-go orders.

Baja Cafe Baja Cafe (pictured below) is a Tucson institution, beloved for its over-the-top Benedicts and other excellent food. This unpretentious spot focuses on delivering top-notch service and flavors that showcase the city’s unique culinary influences.

Brunch at Baja Cafe is all about the Benedicts, their signature specialty. The menu offers a range of creative options, each packed with flavor and drawing from the diverse food culture of Tucson. Whether you’re craving a Southwest-inspired twist or a classic Benedict done to perfection, Baja Cafe has you covered. With warm service and a laid-back vibe, it’s the kind of neighborhood staple that brunch fans daydream about all week long.

Wren & Wolf Wren & Wolf (pictured above) offers a sophisticated and moody brunch experience, making it a standout choice for a stylish outing. The sleek, edgy decor sets the stage for a menu that’s as refined as its ambiance.

Brunch dishes are elevated and indulgent, with options like steak and eggs, beautifully plated avocado toast, and a giant cinnamon roll. Each dish is crafted with precision and served with artistic flair, perfect for those seeking a luxurious dining experience. The drink menu is equally impressive, featuring creative cocktails like espresso martinis and unique flavored bellinis. Wren & Wolf is ideal for special occasions or whenever you’re in the mood for a posh brunch with a dramatic twist.

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v e c i n a

written by: christina barrueta | photographed by: luke irvin Step through the door of Vecina, and you’ll find a space that buzzes with energy yet feels as cozy as your favorite corner spot. Your eyes are immediately drawn to the stunning mural by artist Tato Caraveo (seen on pg. 63), a riot of bold reds, blues, and golds that perfectly mirrors the vibrant soul of the menu. Appropriately, the name Vecina, Spanish for “neighbor,” speaks to the sense of connection and warmth the restaurant embodies.

Chef James Fox is at the helm, alongside his wife, Raenee. Before Vecina, Chef James’ culinary passion led him to the Scottsdale Culinary Institute and then to some of Phoenix’s most acclaimed kitchens, including Bootleggers, The Mission, and Southern Rail. These experiences honed his skills, but it was his love of Latin flavors intertwined with global accents that birthed Vecina.

One moment, you’re savoring shaved Brussels sprouts topped with bacon, or date salad graced with a roasted chile vinaigrette and shower of grated cotija cheese. Next, you’re digging into an adobo-rubbed pork chop, paired with creamy avocado, tangy escabeche, and a crumble of crunchy chicharrónes. Perhaps it’s the juicy mesquite-grilled ribeye that calls your name, served with charred green onion and a velvety habaneropotato purée.

Fox’s talent for weaving global influences into Latin-inspired cuisine shines in dishes like his wildly popular take on Japanese karaage (pictured on right). These nuggets of chicken first bathe in a carne asada marinade before being battered and fried to crunchy perfection, they are then served atop a golden sauce made with aji amarillo (a Peruvian pepper) and finished with a bright citrus gastrique and togarashi (a Japanese spice blend). This same creative fusion appears in his smoked half chicken, where Mexican peanut mole meets tomatillo nam prik, a spicy Thai-inspired sauce that adds an unexpected kick.

Behind Vecina’s bar, Cody Dickerson oversees the wine list and crafts cocktails as bold as the food. Sip on the Claro, a surprisingly nuanced mix of Camazotz Oaxacan rum, Leopoldo Bros. sour lime cordial, and orange bitters. Or go with the refined Velvet Underground which combines Madre Ensamble Mezcal, Amaro di Angostura, Velvet Falernum, pineapple, and lemon.

It’s no wonder Vecina has racked up accolades, from local “Best of” awards in PHOENIX Magazine and Phoenix New Times, to national recognition as a James Beard Award semifinalist. But there’s more to come. In partnership with Oklahoma-based Provision Concepts, Fox is expanding his culinary vision, bringing two new concepts to that state, including a second Vecina.

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Join us as we chat with the creative force behind the food.

Tell us about your background: JF: I've been in Arizona pretty much all my life. I helped open The Mission with Matt Carter, Buck & Rider, Southern Rail with Justin Beckett, and Bootleggers with Rick Phillips and Kevin Slade, but had never done my own thing.

[Raenee and I] had a food truck in upstate New York, though, and that was the catalyst for us to come back and open a restaurant.

How did that happen?

JF: It was funny and pretty wild.

We sold our upstate New York food truck business to the brewery that we were associated with and came back to Arizona with no idea of what we were going to do. We just knew that Phoenix was going to be our forever home. We're driving back and I get a call from our good friend who found that Kitchen 56 was being sold. I had been semi-hesitant when we had looked at it before, but the price had come down and I knew we had to jump on it. I said to my wife, well, I guess we're not going to take much time off! A couple of weeks after we got back, we signed the papers.

Tell us about the menu: JF: I love utilizing the grill, so 90% of our menu touches the grill in some way, even if it's just a grilled or charred ingredient. And we try to do as many unique, fun, and different things as we can. For example, guacamole is traditionally pico de gallo and avocado. We make ours with lemon, white onion, and add chopped deep-fried chile toreados soaked with soy, tamari, and lime juice.

How would you describe the vibe?

JF: We try to hit every aspect from the food to the service and, honestly, I think we do that well. Even the music is part of the vibe. We want it to be fun and upbeat, so you'll hear anything from cumbia to reggaeton and everything in between.

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And your beverage program is just as thoughtful.

JF: One hundred percent. Cody Dickerson has put together an amazing cocktail menu and wine list. We have wines that are unexpected and kind of out there.

We find out about something allocated or a ‘one-off’ and we'll buy everything that they have so that we can have that beautiful, unique wine until the next vintage comes.

What do you want guests to take away from a visit to Vecina?

JF: It’s all about having a fun, relaxed time. We want people to just feel good.

Our goal is for everyone to leave not just satisfied, but overly satisfied. That’s the name of the game in this industry—making sure everyone feels cared for and looked after.

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