A Taste of AZ Magazine Winter 2023

FIRST & LAST

Enjoy a highly rotational menu and wonderful ambiance at this downtown Phoenix eatery.

AROUND THE WORLD IN 7 ARIZONA BEERS

Taste beer styles from across the globe all produced within the borders of the 48th state.

URBANO COFFEE HOUSE

From humble beginnings, to a growing new location, enjoy more than coffee at Urbano!

ESPIRITU

Find out why many are considering this one of Arizona’s best new restaurants.

CHEF’S PICK: ANGELO SOSA

Learn about this celebrity chef’s favorite spots to drink and dine around Arizona.

SPINATO’S PIZZERIA

Hear the story that created what our writer Steven Larson calls a Rise to Greatness

46 THEIR NEXT CHAPTER

50

PARISIAN PERFECTION

Make this trip across the Atlantic to France from the comfort of Arizona!

Learn about the major moves these chefs and others are taking in their careers. 56

BEST NEW RESTAURANTS

Plain and simple, these are some of our new favorite spots to enjoy a bite and drink! 62

PUBLISHER’S PICKS

Check out a few of our standout picks from a year of eating and sipping in AZ!

SINCE THE LATE 1800S, THE ZANJEROS WOULD TRAVEL NEAR AND FAR BY HORSEBACK, OPENING OUR CANALS TO ENSURE WATER FLOWS OUT OF OUR FAUCETS AND GROW OUR CROPS. WITHOUT THESE "DITCH RIDERS", NOT ONLY WOULD WE NOT HAVE WATER, BUT WE WOULDN’T HAVE BEER! FOR THIS REASON, WE GIVE THANKS TO THE ZANJEROS. THIS IPA FLOWS FREELY WITH CITRUS FRUIT-FORWARD HOPS SO AROMATIC THAT NO GATE CAN HOLD IT BACK.

PUBLISHER’S NOTE

PEOPLE MAKE IT POSSIBLE

Food and beverage is all about the people. While it’s not the actual product you consume when you visit a restaurant or bar, the product is made, served, and cleaned by a hardworking professional. F&B is a demanding industry, and it never ceases to amaze us how much work goes into us enjoying a meal. We’re reminded of our blessings when we see winemakers, brewers, chefs, servers, and many others sacrificing long days and weekends for us to have a good time. If you go and visit a spot in this magazine or elsewhere this season, leave an extra big tip and a special thank you sometime. You never know how much it means to the people behind the bar, cooktop, or counter. Cheers!

A TASTE OF AZ

Publishers Writers

Luke Irvin

Eric Walters

Christina Barrueta

Alison Bailin Batz

Marci Symington

Steven Larson

Isaac Stockton Eric Walters

Luke Irvin

Photographers Designer

Luke Irvin Marci Symington

Isaac Stockton

Paige Purslow

FIRST & LAST

Written By: Christina Barrueta | Photographed By: Luke Irvin

Shortly after Robb and Ashley Hammond opened their doors in February 2022, I visited First & Last, and immediately fell in love with this charming neighborhood eatery and its engaging owners. That’s the intent of their passion project—to share a love story with the community. “The name is something super-personal to us,” explains Ashley. “When we were first dating, Rob would send me messages saying “you’re the first thing I think about in the morning, and the last thing I think about before I go to bed.” Before long, the two words evolved into an affectionate shorthand. “We text the words ‘first’ or ‘last’ as a way of saying we’re thinking of each other,” shares Ashley.

The Hammonds’ romantic journey began while working at The Misfit in Santa Monica, California, and has now led them to downtown Phoenix and the historic Gold Spot building on Roosevelt Row. With a combined 40+ year history in the hospitality industry, Chef Robb helms the kitchen while Ashley manages the front of the house and the beverage program. On tap you’ll find cider, craft brews, and Amaro Montenegro, while the wine list spotlights small producers and organic and biodynamic wines. The cocktail menu is just as thoughtfully curated. “We’re always tinkering to keep it fresh,” says Ashley. “The drinks rotate like the food program. Right now, the team is using beautiful apples and pears and making house-made syrups for our newest cocktails.”

“It’s very important to me that everything you eat and drink go together well,” comments Robb, whose ever-changing menu may include mouthwatering Burrata ala Pana with Whipstone Farm peppers and grilled sesame semolina bread or braised bacon Bolognese with local Sonoran Pasta. And don’t miss knock-out signatures such as Robb’s Clams swimming in an herb-flecked white wine broth scented with fennel, or cubes of silky tuna tartare tossed with apples and capers layered on grilled toast with olive tapenade.

Join me as I chat with Robb to learn more about his culinary journey and what makes First & Last so special.

How old were you when you got your start in the kitchen?

I’ve been on the line since I was 14 years old, so I’ve been doing it for 30 years now. I always joke that the reason I’m a chef is because it’s the only thing I was ever good at.

Tell us about your culinary background.

I started in Kalamazoo, Michigan, and made my way to Chicago, where I went to culinary school and cut my teeth at great restaurants like Alinea, Trio, and Naha. I spent time in France and Spain as well, working in Michelin 3-star restaurants. I got to see what the top of the world looked like from a food standpoint and, though I learned it wasn’t exactly my calling, it was a fantastic experience. By the time I was 27 years old, I had returned home and opened my own restaurant, which I had for about a year, and then worked in restaurants around Michigan. I moved to LA, eventually becoming the regional executive chef of LGO Hospitality in California, and met Ashley when she was the manager of The Misfit in Santa Monica.

What brought you to Arizona?

We just decided we wanted more in life and Ashley’s from here, so Phoenix felt right. It’s been absolutely perfect ever since. We really love the valley.

How did you choose downtown Phoenix for your location?

We live in the neighborhood and have always been big supporters of our own community. It also fits our aesthetic, being in a historic building like the Gold Spot. We live in an older house and love the history of older things. It’s a great neighborhood that’s really blossomed in the last five years and we wanted to share that.

How would you describe your menu?

It’s very Mediterranean. There’s a little of my Midwest too, but I love the flavors of the Mediterranean. Having worked in the South of France and Spain, I love to vacation there, and Ashley loves it as much as I do. We also change the menu a lot. We figured out that in the first eight months we were open, we did 170 dishes. It’s something I’ve tried to slow down a bit, but I think it’s exciting for the guests as we have a lot of regulars. We have some guests that have been here up to 30 times. It’s remarkable.

Do you have any mainstay dishes?

Everything has changed except for three: Robb’s Clams, the tuna tartare, and the ribeye, though we changed the description of the ribeye. It’s funnyoriginally we had it listed with caponata, but nobody really ordered it. So now we call it Sicilian ratatouille, and we sell two to three times more than what we were selling before.

What do you want guests to take away from the experience?

We opened this restaurant for the complete picture of a great environmental experience. If you walk out of here not only talking about a dish or a drink you loved, but also how much you really enjoyed yourself, that’s so important to us. It really means the world to me and Ashley that people enjoy the space and each other’s company. That space is us. It’s the food, it’s the drinks, it’s the service, it’s everything.

Around the World in 7 Arizona Beers

Written By: Eric Walters | Photographed By: Luke Irvin

Pedal Haus Bière Blanche

Belgian Witbier | 4.98% 14 IBU

Pedal Haus Brewmaster “Doc” Osborne is known for making his beers true-to-style. His commitment to the classics has earned the brewery many awards since opening in 2015. A highlight is their 2018 Great American Beer Festival gold medal for Bière Blanche. Witbier, or “white beer”, has been around for over 600 years. The Belgian yeast creates the familiar banana/clove notes of a hefeweizen, but in a much lighter body. The addition of coriander and Morrocan orange peel round out this easy-drinking wheat beer. Be sure to pair it with the Pedal Haus Brewers Board, which includes a giant pretzel and Bière Blanche beer cheese.

1912 Brewing Weapons Check

Irish Red | 4.7% 18 IBU

With over 15 breweries within the Tucson city limits, the Old Pueblo is a great craft beer city. Alan Conger and his team at 1912 Brewing are one of the best at capturing the taste of their city, a place deep in gastronomic history. Their use of mixed cultures to ferment some of their beers has resulted in some incredible sours. That said, we’re focusing on an Irish Red that is the brewery’s not-so-secret weapon. Irish Reds were an early favorite style of Alan’s to both brew and drink. This specific beer has the maltiness you’d expect, but the dry finish and lower ABV make this malt-forward gem highly drinkable.

Arizona Wilderness Smoke Wheat Everyday

Grodziskie | 3.3%

0 IBU

You don’t gain the moniker “Polish Champagne” by making a lame beer. Pronounced “grow-jees-kia,” this low-alcohol beer is made with oak-smoked wheat. The 500-year-old golden light beer features a subtle smoke flavor that is a unique pleasure. Arizona Wilderness Brewing makes a great version of this style with their brew Smoke Wheat Everyday. This beer is a great outdoor sipper with its light yet earthy taste, and will fit right into place on the Arizona Wilderness DTPHX patio.

Fate Brewing Emergente

Italian Pilsner | 5.3% 40 IBU

Compared to its counterparts, the Italian Pilsner is quite a new beer. This crushable lager was created by accident in 1996 by an Italian brewer to save a failed attempt at a classic Pilsner. The addition of dry hopping adds an aromatic depth that makes this version a favorite of craft brewers worldwide. Scottsdale’s Fate Brewing uses a lot of hops—2 pounds of hops per barrel brewed—on this beer. The Italian-grown heritage pilsner malt rounds this complex yet simple beer so that it can be enjoyed at any time of day or year.

Tombstone Raspberry Berliner Weisse

Berliner Weisse | 5% 0 IBU

Sours are one of the most polarizing styles of beer. For those unfamiliar, the term sour includes many styles of beer, with one thing in common; undeniable tartness. The Berliner Weisse is a north German wheat beer with a great balance of sour and sweet. One of our favorite executions of this style hails from “the town too tough to die.” Tombstone Brewing fruits their Berliners Wiess with local raspberries, which bring a touch of sweetness. That touch of fruity flavor balances the sharpness of lactic acid, which is a result of the style’s unique fermentation.

Simple Machine Musta Kiila

Baltic

Porter | 8.5% 40 IBU

The classic porter is a flavorful, dark, and roasty ale. It was a favorite of the 18th-century London working class and port workers, hence the name. The Baltic Porter, which is basically the lager version of an Imperial stout, shares the classic porter’s characteristics, but with a little more kick. At 8.5% ABV Musta Kiila from Simple Machine demands the respect of all who drink it. The dark roast notes, combined with a low but fitting hop presence, make this beer a little too easy to drink given its high alcohol content.

Dark Sky Best Friends

German Helles Lager | 5.25% 25 IBU

Flagstaff’s Dark Sky Brewing has brewed over 100 recipes every year since they opened in 2014. They are no stranger to foraging for ingredients in the nearby forests or desert. Many of Dark Sky’s recipes have been, and continue to be, oneof-a-kind. On the other hand, their brew Best Friends is a testament to their ability to flawlessly execute a challenging classic style. Lagers take more time to brew than ales, which requires patience. They also have no room for error; on a beer this clean every misstep will be noticeable. This crisp, beautiful beer is best paired with a seat on Dark Sky’s patio, while soaking in a pristine view of the San Francisco Peaks.

Urbano coffee house

Sierra Vista is a bit off the beaten path, but it has been slowly growing its culinary and craft drink scene in lockstep with the rest of the state. One standout establishment to put its roots in the area is Urbano Coffee Company. Headed up by Jessica and Ricardo Sariñana, the coffee roasters have gone from a tiny two-person team with a borrowed roaster to a 20-person strong staff with a burgeoning and diverse menu. “The roaster we’ve been using started off in a garage of a friend’s house. At the time, my husband and I were cleaning, painting, and remodeling houses,” said Jessica. “Our friend had a couple wholesale accounts and asked if we’d like to start roasting coffee and we were like, ‘heck yeah we do!’ So we took over his existing business called Brews Brothers, that had an arm located in the Coconino

College library and went by the name Sierra Café.”

After a fire-related mishap (Jessica called it a “learning experience”) the pair decided a commercial space would be more fitting. Said space was a shed on the corner of Ramsey and Highway 92, but thanks to some clever marketing and strategic coffee offerings, customers began asking “when will you start serving lattes?” and “will you start carrying other drinks?” This interest fertilized their already strong roots and prompted them to grow into a fullfledged coffee shop.

Community

Written & Photographed By: Isaac Stockton

After the owners of Urbano’s first location sold the property, the couple set up shop in the bones of an old pool cleaning company. Evidence of this can be seen in the still-existing pool in the front that used to serve as a demonstration pool for various cleaning tools. The size of the location necessitated the transition into a full-service restaurant. “Having room to grow into the building was a good problem, but that kinda got overshadowed by the fact that this all happened in the beginning of 2020.”

Needless to say, the perils of starting a new business were daunting in and of themselves, but piling on the added pressure of the pandemic made them have to think on their feet and pivot into something that could sustain the company. Keeping with the trend of comradery in the industry, Urbano built ties with other shops in town and were a part of the support structure that helped keep everyone’s doors open. They also have some ties in the rest of Arizona as well as outside the state. Some notable examples would be Wonderlust, Fryfire, Coffee Stains, and Boot Scootin’ Brew in Nevada.

Some things on the horizon are a fresh, tasty shrimp ceviche that is going to be available starting in December, a turkey pesto sandwich that is made with house-made pesto and a

side of truffle fries, as well as offering bring-your-own-beans roasting service, a series of coffee tastings and education, as well as a whole complement of vegan and ketofriendly menu options. Should you decide to dine in, they also have a couple beers on tap and a good selection of wines as a whole complement of vegan and keto-friendly menu options. Should you decide to dine in, they also have a couple beers on tap and a good selection of wines.

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Espiritu

Written By: Marci Symington | Photographed By: Marci Symington

If you have visited downtown Mesa recently, chances are you may have overlooked one of the hottest cocktail and dining venues to open in the past year: Espíritu. A collaboration between Armando Hernandez and Nadia Holguin of Tacos Chiwas, Rene Andrade of Bacanora, and Andrade’s cousin, Roberto Centeno (pictured on pg. 27), Espíritu is quietly tucked into a narrow slice of Main Street between Proof Bakery and Main Harvest Market. But don’t judge Espíritu for its size, as there are big things going on inside.

While Hernandez, Holguin, and Andrade are familiar names in the Valley dining scene, Centeno is one of the latest chefs to be making his mark. A recent Food Network Chopped winner, Centeno was born and raised in Nogales, Arizona, and part of a large family where food was a central component of any celebration or gathering. Centeno explains, “I just love the joy that [cooking and food] brings to people; it is the special memories around food that I try to recreate for other people.”

After moving to Phoenix 8 years ago and working various jobs related to construction and property management, Centeno found a natural spot working in the kitchen–specifically behind an open fire grill–with Andrade at Valley favorites like Ghost Ranch and Bacanora. Searching for his own career path, he recalls, “I just felt that there was going to be a project coming soon for me to jump in and take more of a lead role.”

Such an opportunity arrived with a call from Hernandez in 2021, who asked Andrade and Centeno if they wanted

to join him and Holguin in opening a bar in Mesa next to their third Tacos Chiwas location. Without hesitation, the cousins said yes, and the partners took possession of the space on November 26, 2021, opening six weeks later on January 16, 2022.

With forty-nine seats, Espíritu’s beginnings were humble, the first 6 to 7 months operating with a skeleton crew of the four partners plus a head bartender, Adrian Galindo, who also had a hand in crafting the cocktail programs at both Ghost Ranch and Bacanora.

From the opening, Espíritu has garnered positive reviews, but Centeno was splitting his time between Bacanora and Espiritu, and knew things had to change. “I would get to Espíritu at 7 am and work till 2 pm, then run to Bacanora to do service all day. I realized I needed to take this project [Espíritu] and make it mine. Armando told me to go for it. And Rene said, ‘Get out of your comfort zone, and just go for it.’”

Diving full time into Espíritu, Centeno purchased new kitchen equipment and expanded the food menu while continuing to highlight Galindo’s inventive and original cocktail program. The introduction in the cocktail menu facetiously promises “a semi-decent cocktail experience” with drinks split into several chapters including Shooketh, Stirredeth, Choose Your Own Adventure, Drink What You Deserve, and Shots & Other Mistakes. You will be tempted by clever cocktail names like El Pirata Chingón (under the Stirredeth category) a tropical inspired rum drink with barrel aged rhum agricole, pineapple amaro, jaeger cold brew, falernum syrup, and singed orange bitters with the Espíritu fish logo etched into the ice cube. Many cocktails also feature agave spirits like mezcal, such as Los Caidos (under Shooketh, pictured on pg. 29) with coconut oil fat washed mezcal, Oaxacan rum, triple sec, velvet falernum, Jamaican pecan orgeat, crème de coconut, lime juice, pineapple juice, and Tiki and aromatic bitters served in a handmade clay skull mug designed by local ceramic designer Andrew “Augusta” Smith. Some lesser known agave spirits like sotol or bacanora also find their place on Espíritu’s expansive bar menu.

“The focus initially was on the cocktails,” explains Centeno, “and if you got hungry, you could have a small bite. And then we got creative and just ran away with it.” The bar snacks include a fish tostada, a shrimp taquito, and a choice of three ceviches: a green aguachile from Sonora, Holguin’s red aguachile recipe from Chihuahua, and a mixto of shrimp, fish, and octopus. The purchase of new equipment, such as a flat top, an indoor charcoal grill, and an outdoor wood fired grill allowed Centeno to work with a range of cooking methods and start offering meat dishes.

The menu, however seasonal, typically offers six items Del Mar (from the sea), and another 5 items Del Rancho (from the ranch), in addition to 8-9 specials that rotate based on availability and can include rib eye, wagyu steak, lamb chops, and oysters. Espíritu supports local vendors when possible, sourcing beef from Copperstate Ranch, seafood from Chula Seafood, and vegetables from local farmer’s markets. Plus, during cooler months Espiritu holds cookouts every other Thursday on the Main Street patio. Centeno says, “People love that, to see a big ass grill in the middle of Main St. in Mesa.”

Centeno and his partners believe that operating in Mesa has many advantages. “We finally got our sign up… it is a neon sign given [to us] as a grant from the City of Mesa. They have been very supportive…they love their downtown and their community and are working hard to elevate it.”

Residents and visitors alike recognize that Espíritu is offering something unique to this community. Explains Centeno, “If you walk through Mesa, you see a lot of breweries and people bar hop a lot. We knew there was no cocktail bar like ours around. We wanted to be the pioneers and take the chances, and knew this was the perfect time to do it.”

Espiritu 123 Main St., Mesa www.espiritumesa.com

Chef’s Picks

Angelo Sosa

Written By: Christina Barrueta | Photographed By: Luke Irvin

While many may recognize Angelo Sosa from his appearances on Bravo’s Top Chef and HBO Max’s Selena + Chef, he also counts cookbook author and restaurateur among his many accomplishments. In 2021, Sosa, who has opened restaurants spanning the country from New York to California, debuted Tia Carmen at JW Marriott Phoenix Desert Ridge Resort. His first Arizona venture, a contemporary southwestern restaurant named after his beloved aunt, was founded as a partnership with close friend and restaurant operator Mark Stone.

The stunning space was designed by Thomas Schoos to evoke the beauty of the Sonoran desert. “His design vision is earth meets art,” says Sosa, “and we really wanted to accentuate that. For example, the curvatures of the ceilings replicate a Mexican cathedral, and to me, the round basket lights almost look like moons. When I think of Arizona, I think of sunsets and mountains, but also the moon and stars, since the sky is so clear.”

Sosa also captures the region on the menu, where he shines a spotlight on Arizona growers and purveyors such as Ramona Farms, Hypha Foods, Steadfast Farms, and Mount Hope. “We have to come from a place of not only intention, but passion and love,” he explains. “And that’s why sourcing is so important to me and why we list everyone that we work with on the menu.”

You’ll also notice this thoughtfulness in the handmade plateware Sosa designed in collaboration with local artist Christiane Barbato of Blue Door Ceramics. “We really wanted to pay homage to the Southwest,” he says, “and her plates have such beautiful texture, like the sand of the desert.” They’re the perfect vessels for dishes like Sosa’s vegetarian take on aguachile, Mexico’s famous seafood dish accented with citrus and chile. Here, the aguachile (“fire water”) surrounds an artful stack of avocado, cucumber, and sesame-date crumble. “This was really fun for me,” Sosa says. “We juice mint, cilantro, and Serrano chiles with ice, so the broth retains that beautiful green color.” Other knock-out dishes include Arizona Grass Fed Beef ribeye paired with a fantastic aged mole using local tepary beans, and crudo featuring tuna adorned with slivers of jicama and sprigs of dill nestled in a silky coconut-corn puree.

Rounding out the menu is a cocktail program incorporating local spirits, an expertly curated wine list, and decadent desserts like a velvety flan served with tequila-enhanced caramel and a shower of grated Manchego cheese.

“There is something special happening in Arizona and I knew it from the first time I came here,” shares Sosa. “My discovery of the Southwest has been an unveiling of the food too. I feel like we’re in the most magical place right now.”

Where: Pa’La Wood Fired Cooking, 2107 N 24th St, Phoenix

What: Founded by Claudio Urcioli and Omar Alvarez, the original location of Pa’La in midtown opened in 2017. Visit this charming 1920s bungalow for wood-fired tapas, pizza, seafood, daily pasta specials and sandwiches served on schiacciata (Tuscan flatbread).

Why: “I love the heart and soul of the restaurant. My first visit was during COVID and I had the most beautiful grain bowl with roasted octopus. The quality of the ingredients is impeccable, and the level ofw creativity is amazing.”

Favorite item: The Ramón Navarro bowl, a mélange of local BKW Farms whole grains, toasted seeds, roasted vegetables and beans tossed with EVOO, cabernet vinegar and smoked shoyu. Optional additions include daily seafood specials such as wild shrimp and Spanish octopus.

Where: Bacanora; 1301 Northwest Grand Avenue, Phoenix

What: Launched in February 2021 by Rene Andrade, Armando Hernandez and Nadia Holguin, within a year Bacanora had made Esquire’s Best New Restaurants in America list and earned itself a James Beard award nomination. The menu displays Andrade’s Sonoran heritage through mesquite wood-grill signatures such as a 36-oz bone-in ribeye accompanied by cheese quesadillas, beans, and house salsas, and specials that range from grilled prawns with brown butter macha to roasted mushrooms with cilantro vinaigrette.

Why: “Rene’s home-style cooking is delicious. When I’m dining there, the energy and vibe is pulsating, and the food feels as if his grandmother is cooking in the back.”

Favorite Item: Caramelo, a crispy tostada layered with carne asada, beans, queso, onions, salsa roja, and cilantro finished with a squeeze of fresh lime.

Where: Press Coffee, multiple locations

What: Launched by Steve Kraus and his wife Tram Mai 15 years ago, Press Coffee now boasts 12 valley locations. Known for its award-winning small-batch specialty coffees, Press pays meticulous attention to sourcing the finest green coffee beans from all over the world which are then roasted to order at their roastery and offered in a choice of grind including whole bean, espresso, drip, and French press.

Why: “Steve, the owner, is just a downright great guy who’s super passionate about coffee. The coffee is clean in flavor and very addictive.”

Favorite item: Four Corners Coffee, an exclusive specialty blend of beans from Sumatra and Brazil’s famed Mogiano region.

A YEAR IN

IN REVIEW

SPINATO’S PIZZERIA

Written By: Steven Larson |

By: Luke Irvin

If you have lived in Arizona, then you’ve likely heard of Spinato’s Pizza. Spinato’s recently just celebrated its 48th birthday here in the valley, and their story is that of growth from humble beginnings as a small pizzeria. Word-of-mouth has fueled their expansion to six, soon to be seven, valley-wide locations. One of their latest endeavors will be in Gilbert’s Epicenter complex, adding to their list of accolades, including becoming the official pizza sponsor of the Phoenix Suns and Phoenix Mercury. Spinato’s history is a true tale of what I call A Rise to Greatness. I can remember being a wide-eyed college student back in the early 2000s and visiting their Tempe location, which was a small, less than 10-seats, BYOB pizzeria tucked away in an industrial park. To see this family, fueled by passion, go from a neighborhood joint to the face of Arizona pizza, is truly the embodiment of the American dream.

Photographed

It was in 1974 when Ken and Elaine Spinato opened their first pizzeria in Phoenix after moving from Chicago. Ever since, the family has been cooking together, challenging each other’s dishes, and constantly experimenting and innovating. The philosophy is to not just pass down recipes from the last generation but rather each generation improving them. Spinato’s takes pride in not only their pizza, but also in building a communal and family environment for its employees and customers alike.

If you’ve ever been to a Spinato’s location, you already know that every guest is treated like a member of the family. You’ll be greeted with a warm welcome and served by friendly, knowledgeable members of the Spinato’s staff. In the conversations I have had with Anthony Spinato—the son of Ken and Elaine—he beams with pride when he tells me how proud he is of the low staff turnover rate the company experiences throughout the business from top to bottom. The strength of the company is the people, not the pizza. By focusing on his employees and making them feel like a true part of the Spinato’s family, it gives them a great model of how to welcome guests into the restaurant and

provide the food and the ambiance that inspired this family legacy.

It is the company’s philosophy that has propelled them to where they are now, as I call them, “the face of Arizona pizza,” and has led them to be the official pizza of the Phoenix Suns. I had the pleasure of working alongside Spinato’s earlier this year when I had a conversation with Anthony as soon as they landed the sponsorship with the Suns and Mercury.

As I was congratulating him, I said how awesome it must be to be able to get your product in front of essentially 20,000 people 3 to 4 times a week. He agreed and let me in on how stressful of a situation that was getting all the pieces into place to make it work. He told me that if they were going to enter this agreement with such a large venue, that they had to do it the right way. What he meant by that was, it was extremely important to him to make sure that when cooking pizza for such a high volume of people, they had to make sure the product was not compromised. If you’ve been paying attention, you’d know exactly how the Spinato’s family makes sure things get done the right way; it’s with the right people.

Their Next Chapter..

Written By: Alison Bailin Batz | Photographed By: Luke Irvin

Over the past year, the Arizona food and beverage community has had some major shake-ups, thanks in great part to bold moves by these industry leaders. Here are some of the biggest to date:

Cory Oppold

(Pictured on right)

Until recent years, the Food Network Chopped winner and past AZ Central “Who’s Next in Food” honoree was beloved for his intricately plated tasting menus at long-time Valley fine dining haunt Atlas Bistro. However, Oppold has made the move to open his own concept in 2023. A two-in-one concept, to be more precise. In early 2023, Oppold will debut Course. During dinner service, the intimate Scottsdale outpost will offer five- and 10-course tasting menus meant to transport tastebuds to culinary heave. The menu will change every three months, roughly in line with the seasons and local bounty available. On Sundays, COURSE will transform into Morning Would. The concept is inspired by a pop-up Oppold did in partnership with Chula Seafood prior to the pandemic and will blast 80s and 90s pop music while serving a menu of approachable-yet-sophisticated brunch favorites with artful twists. Once up and running, Oppold also has plans for a quarterly dinner series in property called Solstice. The series will celebrate the season and feature a central theme focused on one ingredient, farm, or winery.

Alex Trujillo

By 2018, chef and entrepreneur Alex Trujillo already built a big reputation in Southern Arizona as owner and operator of the Patio Restaurant & Bar at Desert Hills Golf Course and Catering by Design both in Yuma. Eager to stretch himself further, that year he opened a concept called J.T. Bros. Handcrafted Sandwiches in the same area. His three sons’ names start with J, so he used their shared initials—J.T.—to inspire the name. Soon after opening, they decided to offer dinner pop-ups for patrons so Trujillo could dream up some upscale fare for patrons as well, naming the evening part program J.T. Prime to keep with the family theme. His elegant concept caught on quickly; so much so he was inspired to make his biggest move yet. In 2022, Trujillo ventured north to open a full-time J.T. Prime Kitchen in Scottsdale. Pairing modern steakhouse favorites with globally inspired flavors that his family loves most when they travel, the Old Town restaurant is already winning acclaim from guests and fellow chefs alike.

Christopher Collins (Pictured on pg. 46)

Arcadia native and fourth-generation restaurateur Christopher Collins closed Twisted Grove Parlor + Bar in 2022. However, the award-winning chef did so to transform the space into a wholly new concept. Now open as Collins Bros. Chophouse, he is crafting approachable steak and seafood fare as well as breathing new life into the Hayden Crossing neighborhood. And that is far from all. Collins—who under his Common Ground Culinary empire also owns and operates Grassroots Kitchen & Tap, Wally’s American Gastropub, The Collins, The Macintosh, Sweet Provisions, and Arcadia Catering Co.—also opened two other new concepts in recent months in Neighborly Public House and St. Urban, both in Central Phoenix. Neighborly has some of the most beloved dishes of all time from across Collins’ concepts as well as cleverly updated takes on sandwiches (shrimp and bacon roll, anyone?), salads, and slightly Southern-leaning entrees. St. Urban, located above Neighborly but accessible via its own entrance, is a chic cocktail and wine bar with an impressive array of small bites and shareables. Finally, as if that was not enough, Collins also rocked the hospitality world when he publicly announced all of his concepts would now be closed on Sundays to allow his team valuable weekend time with their families and friends.

Joey Maggiore

Arizona’s Italian stallion of food and drink is already a household name thanks to his Maggiore Group, which owns and operates Hash Kitchen, The Sicilian Butcher, The Sicilian Baker, The Mexicano, The Italian Daughter and Tomaso’s. In 2023, he will become a national name. Why? Maggiore and his team have formed a capital growth partnership with private equity firm the Savory Fund to expand several of Maggiore concepts across the country, notably into Dallas, Houston, San Antonio, and Las Vegas to start. Maggiore also announced plans for two new concepts in Arizona coming in 2023: The Rosticceria, a Paradise Valley-area restaurant featuring wood-fried meats, Arizona’s first Italian rotisserie wood-fired grill, and a build-your-own antipasto bar; and The Italiano, a Scottsdale restaurant wholly dedicated to modern Italian recipes in honor of Maggiano’s father and Arizona cooking institution Tomaso Maggiore.

Rochelle Daniel

Hot off her 2022 James Beard nomination for best new restaurant, Rochelle Daniel is following up her masterfully designed and delicious Atria in Flagstaff with three new concepts in the next 18 months. Yes, three. And each is just steps from Atria. A speakeasy concept will be coming first, likely summer 2023. Hidden under Atria, expect inventive cocktails, foraged ingredients, and modern classics as well as a tight menu of small bites. The other two—an updated Irish-style pub with gastropub influences and a full-on high-end steakhouse—expect to be open between fall 2023 and spring 2024. Like Atria and the speakeasy, the concepts will be one on top the other with the Irish pub using the former Maloney’s space next door to Atria and the steakhouse as of now set for underground, though it will have its own epic entrance.

Jason Caballero (Pictured below)

Arizona’s affable, dapper resident wine expert and co-founder of the Society of Arizona Sommeliers has been earning stark-raving fans across State 48 for more than 20 years. He garnered fans at Bourbon Steak at the Fairmont Scottsdale Princess (where he famously led a series called Flight Club) and more recently at Maple & Ash. Caballero has now brought his liquid alchemy to one of the biggest culinary stages in the Southwest. In late 2022, Caballero—an Advanced Sommeliers in his own right currently working toward his Master diploma in the field—announced he joined the Wrigley Mansion as its wine director. Between each of Wrigley’s epic eateries and lounges (including Christopher’s at Wrigley Mansion, Geordie’s and Jamie’s Wine Bar), Caballero will lead the team in pouring 96,000 bottles of wine in 2023. The talented sommelier is also updating menus, collaborating on wine dinners, and helping to coordinate large-scale wine events on property. Cheers to that!

Parisian Perfection

Written By: Alison Bailin Batz | Photographed By: Luke Irvin

In the 1960s, American chef Julia Child changed the landscape of culinary culture forever through her iconic television show The French Chef and best-selling book Mastering the Art of French Cooking. Almost overnight, diners nationwide were clamoring for the richness and sophistication that comes with French ingredients, its recipes, and of course the artful technique. Today, it is easier than ever to transport one’s palate to downtown Paris, the French Riviera, or the region’s epic wine country, thanks to these bistros, brasseries, and bakeries around Arizona. Bon appétit!

Francine

Francine, which is tucked into the same luxury wing at Scottsdale Fashion Square as Zinqué, is a fine dining experience from French native and acclaimed restaurateur Laurent Halasz. The venue itself is named for Halasz’ own mother and is inspired by dinner parties she threw in the South of France when he was growing up. Open both for lunch and dinner as well as brunch on the weekends, the dishes are rich in flavor but do not weigh one down, given Halasz preference for olive oil over butter and Mediterranean Diet approach to cooking and seasoning food.

Christophers at Wrigley Mansion

While the world lost Child in 2004, we still have her students and colleagues, including Christopher Gross. The James Beard Award winner both trained in France and worked with Child herself, including appearing with her on Cooking with Master Chefs in the 1990s. Like Child, Gross does not take himself too seriously, but is seriously talented when it comes to both homage to French classics and innovating new ways to experience them. A master at getting diners’ five senses involved, dinner at Christopher’s is a nearly a religious experience. If said religion was the church of Child, that is.

Sapiens Paleo Kitchen

The name seems like a typo, right? Afterall, it is impossible to capture all of the creamy, dreamy ingredients of France while remaining paleo. Or is it? Led by French-born Aurore de Beauduy, who graduated from from both the Cordon Bleu Culinary School and Ferrandi Culinary School and worked at Potel et Chabot, Veuve Clicquot Champagne House, Latour-d’Argent, and Les Ambassadeurs, Paleo is the culmination of her life’s work. Somehow, she developed a menu of sumptuous French cuisine without using creams, sugars, or gluten. She even developed a recipe for exquisite paleo bread. This menu is meant to treat one’s body with respect without sacrificing on flavor. Both those living with conditions ranging from diabetes to celiac disease as well as those who simply want to eat well are welcome.

Zinc Bistro

(Pictured on pg. 51)

Scottsdale native and French-trained chef Matt Carter opened Zinc Bistro at Kierland Commons in 2001. Consistently named among the top French restaurants in Arizona, the contemporary and romantic Scottsdale staple features a 25-foot seafood bar with fresh oysters, clams, mussels, and lobster daily, as well as indulgent classics including

seared foie gras, Provencal bouillabaisse, chateaubriand, and soufflé. Insider tip: on the lunch menu, opt for the Zinc burger which is served on a buttermilk bun with bacon blue cheese or trued gruyere, beefsteak tomatoes, and well-dressed arugula..

The Mick Brasserie

Once upon a time, Arizona native Brent Menke worked on a super yacht, eventually as its chef. A fun fact, it was on a super yacht that Menke met the love of his life, who happened to be French. It was also while on a super yacht that he sailed across the Mediterranean, sampling the best of its cuisine between charters. The Mick Brasserie is Menke’s love letter to the flavors he discovered on his adventures and modern twists on dishes he enjoyed while falling in love. Paying it forward, everything on the menu is made to make others fall in love, too.

Vincents on Camelback

And then there is Vincent’s. Opened in 1986 by French-born chef Vincent Guerithault, the restaurant seamlessly blends classic French cooking with Southwestern ingredients. The result? In his more than 35 years dishing up delicacies daily, he has helped put Phoenix dining on the map, earning a Citation of Excellence from the International Food & Wine Society and a James Beard award (not to mention countless nominations) while being spotlighted by the likes of Zagat, Bon Appetit magazine, Conde Nast Traveler, Esquire, the New York Times, GQ Magazine, Travel & Leisure, and many more.

Zinqué

Zinqué, which made its debut in the new luxury wing at Scottsdale Fashion Square in 2019, is a Parisian-inspired bistro, café, and wine bar designed in homage to European escapes often found in the South of France. The property imports its bread from Poilâne Bakery in Paris, craft coffee from world-renowned La Colombe, and Époisses cheese from Burgundy, and the menu is a fusion of traditional and modern French cuisine with everything from croissants, charcuterie, and tartines to steak frites, ratatouille, and quiche.

Parisian Perfection Parisian Perfection Parisian Perfection

BEST NEW RESTAURANTS

Coabana

Authentic Cuban food and cocktails fill the menu of Coabana, alongside refreshing spins on the classics. The food menu features items like a flavorful Cubano, avocado croquetas, and one of our favorite items, the guava and cheese empanadas. Cocktails include a custom mojitos, frozen beverages (i.e piña colada), and many more fine rum drinks. One of our favorites is the Cuban Link, but be confident in whatever you order, as this team’s sister concept, Pigtails, is one of our favorite cocktail bars as well. Coabana’s expert execution of Cuban cuisine and beverages takes us all the way to Little Havana, but one only needs to travel to downtown Phoenix for a taste!

Brightside Burgers

The oldest eatery on this list, Brightside Burger isn’t a traditional restaurant. In fact, the burgers served from this must-visit Gilbert dining destination are handcrafted inside a humble food truck. Here, chef Adam Allison revisits his roots with his newest concept. Parked permanently outside Cider Corps’ Gilbert location, a Brightside Burger is a perfect pairing for a glass of Sangin Sangria (one of Cider Corps flagship drinks). Our favorite burger has to be the French Onion burger served with double Angus patties, gruyere cheese, caramelized onion, truffle aioli, and parmesan crisp on a Noble sesame seed bun. The burger takes off when dipped in the French onion broth served on the side.

The Green Woodpecker

Tacos and beer at a local, family-owned business? Sign us up! Brought to you by Aaron and Jared Pool of Gadzooks, The Green Woodpecker is a neighborhood joint, located at Park Central in Midtown Phoenix. This indoor-outdoor space will also feature a beer lineup carefully crafted by local beer legend, Drew Pool of Wren House Brewing. Munch on fresh tortilla chips, salsas, and tacos, before grabbing a floral arrangement and beer to-go!

Sandfish

Not too long ago, people may have been skeptical about sushi in Phoenix. Now, there are several spots around town that we love to grab some sashimi or a nice roll. One of our newest recommendations is Sandfish Sushi & Whiskey. This new Phoenix outpost is the second location of Sandfish (the other in Palm Springs), where award-winning sushi chef Engin Onural has brought his fresh and inspired take on sushi. Chef weaves Scandinavian touches into the food and design, creating a uniquely pleasant experience. The drink menu matches the quality and creativity of the food, making for a perfect date night spot, or a place to grab dinner with friends.

FIRE AT WILL

Dom Ruggiero has made quite a name for himself amongst Arizona’s culinary crowd. After stints working in some of Arizona’s top eateries—including Zinc Bistro and F&B—he opened Hush Public House a few years back. His first concept was then followed by one of Scottsdale’s top taprooms, Vanilla Gorilla, right next-door. Chef Dom and his crew strike gold again with the brand new Fire at Will. Enjoy a playfully diverse menu with items ranging from the legendary Hush Burger, to Fried Bologna sandwich, to fresh pastas. We suggest you enjoy a house lager made by The Shop Beer Co. or an elevated cocktail with your meal!

Stetson Social

Stetson social is the newest concept in the works from chef Mario Rana. Chef Mario makes some of our favorite Italian dishes in the valley, and we can’t wait to see how his new venture turns out. Stetson Social is to be located off of 83rd Ave. and Happy Valley Rd., northern Phoenicians and beyond should look forward to sipping a wide variety of wine, beer, and cocktails while munching on Mediterranean inspired tapas. Daydream about items like swordfish skewers, croquetas de jamon, lamb lollipops, and more exciting options! If you can’t wait, go visit his lovely Italian eatery, Osteria Mia, not far away from his upcoming concept..

Teatro

Many of Flagstaff’s historic buildings have seen complete renovations in recent years. Much of that happens to be fueled by the food and beverage scene. One of those restored old buildings includes the location that houses Teatro, the newest concept from the local powerhouse restaurant group That Place Projects. Teatro fills what some may consider a void in the Flagstaff dining scene; a high end authentic Italian eatery. Opening day was in November, and since then, the place has been filled with people, enjoying their all Italian wine list, fresh seafood dishes, and beautiful design.

PUBLISHER'S PICKS

Written By: Eric Walters & Luke Irvin | Photographed By: Luke Irvin

LOCAL SPIRIT

John Shaw Whisky from Canyon Diablo Distillery

The story of the outlaw John Shaw is enough to make you want to buy this bottle. The spirit in the bottle makes you want to buy it again and again. Produced by Flagstaffs Canyon Diablo Distillery, this single malt mesquite smoked whisky is a must for any liquor cabinet collection. Light on smoke flavor, but filled with nuance, this is a bottle we bust out for ourselves, family, and friends.

LOCAL COOKING PRODUCT

Saucy Luke's Mullet Sauce

Buckeye's Saucy Luke has a range of products including rubs sure to impress guests at your next backyard get-together. However, it's his Mullet Sauce that shines brightest. A killer combo of sweet and spicy, this handcrafted BBQ sauce will soon become your favorite. Used as an ingredient or on its own as a dipping sauce, this business in the front, party in the back sauce should be a pantry staple.

LOCAL CHARITY

SMOKIN' HOPE

The cookout that everyone is invited to, Smokin' Hope, is feeding the hungry in Arizona. Started in 2018 by Jonathan Jones, this non-profit organization makes incredible bbq to share with those in need. In that time, they have served nearly 3000 meals and counting. Visit www.smokinhope.org to see how you can get involved.

LOCAL RESTAURANT

PROPER MEATS + PROVISIONS

Opened in 2014 by Flagstaff restaurateurs, Paul and Linda Moir, Proper Meats + Provisions has become a local staple. Highlighted by their house-made pastrami, this local meatery focuses on quality and sustainability. Get some great products to make at home or grab something from their incredible kitchen. We recommend sitting down in their historic location for a meal paired with one of their several local beers or wines.

LOCAL BITE

CALIFORNIA BURRITO AT CHULA SEAFOOD

Yes, a seafood-based burrito in the desert. Choose between grilled fish or shrimp (get the swordfish if it's available), finished off with french fries, guacamole, spiced Oaxaca cheese, and Baja sauce. This gem is a must-try from local legends Chula Seafood and perfectly combines quality ingredients with southwest flavor. (Not available at the South Scottsdale location)

LOCAL BEER

928 local from wanderlust brewing

Utilizing a local wild yeast harvested from pressed cider, 928 Local truly provides a Flagstaff terroir. The addition of several pounds of local honey provides a sweetness and drinkability to this 8% local favorite. Don't forget to get a good whiff of the amazing, flowery aromas before taking your first sip.

LOCAL WINE

rock slide wine from javelina leap winery

Rock Slide is a Bordeaux blend of three grape varieties using 50% merlot, 40% cabernet, and 10% petite sirah. They make this wine right across the street from Oak Creek in Cornville, AZ, which happens to be the perfect spot to enjoy a glass. Approachable yet complex, grab a bottle of this Verde Valley wine to impress at your next social gathering.

LOCAL HAPPY HOUR

THE parlor pizzeria

Even without their incredible happy hour, The Parlor Pizzeria in Phoenix is one of our go-to local spots. The happy hour takes it to the next level. Running 2pm-6pm daily, choose from a handful of starters, $9 small pizzas, $8 cocktails, and $2 off beers. The highlight is the I-10 Old-Fashioned made with local Del Bac Whiskey, a mesquite smoked american single malt (just like our friend John Shaw).