The Hudson Eatery & Bar 1601 East Apache Boulevard, Tempe 480-699-4173 hudsontempe.com The food-from-the-fryer desire is very real. Sometimes you need something hot, starchy, and high in sodium. But instead of sliding behind the wheel and sitting in the sad, emissions-pooping drive-thru at some nearby fast-food joint, roll up to The Hud- son Eatery & Bar in central Tempe. This newer neighborhood spot serves quality comfort food and bourbon, but the fries are a major bright spot. They’re not too thin, but not a steak fry — these are slender, lengthy boys encased in a nicely crunchy shell. Every piping-hot fry’s surface is heavily textured and simply seasoned with just the right amount of salt and pepper (or so it’s seemed when we’ve had them). These are very good fries — like two full rungs above fast food. EEEEE Valley Wings 15414 North 19th Avenue, Suite C 602-504-3937 1495 North Hayden Road, Suite D10, Scottsdale 480-687-9006 valley-wings.business.site We’re personally of the opinion that there should be far more outposts of Valley Wings around the metro, but until that happens, we’ll gladly make the trip to ei- ther the west Phoenix or south Scottsdale locations. How else are we going to enjoy these hot, crispy, perfectly done wings? Each drum or flat is nice and meaty, and the sauces are phenomenal. We’re partial to the tangy Valley Sauce, the more-hot- than-honey Honey Hot, the rich Garlic Parmesan, and the thick Sweet Teriyaki. Order some wings to go, and you’ll get home to find your food perfectly packaged — no accidental mixing of sauces here. Val- ley Wings also sells chicken tenders and a few varieties of loaded fries, but if you walk out the door with no wings, you’re doing yourself a disservice. EEEEE Little Miss BBQ 4301 East University Drive 602-437-1177 8901 North Seventh Street 602-314-6922 littlemissbbq.com Surprised? Year after year, Scott and Bekke 189 Holmes produce barbecue so good that second best is but a distant speck in their rearview mirror, if visible at all. At the orig- inal location, a humble lot not far from Phoenix Sky Harbor International Airport, smokers puff deep into the night, lines form in the morning, and sliced brisket lands on the first blessed tray just after 11 a.m. Barbecue is done in the Central Texas style, meaning beef-centric with a minimal rub and mild smoke to let the greatness of the meat shine. Brisket, pastrami, and beef rib are all outstanding. Even the smoked turkey is uncommonly juicy, a solid 10/10. Phat Turtle BBQ 30845 North Cave Creek Road, #107, Cave Creek 602-527-3257 phatturtlebbq.com Finding burnt ends — the uneven, barky ends lopped off a brisket — on local barbe- cue menus isn’t easy. But Michael Sloan’s Phat Turtle BBQ does Kansas City-style barbecue; burnt ends are a must. Phat Tur- tle’s have a heavy smoke and the long, un- holy dissolve of wildly fatty slow-cooked meat. You can order them on a plate or platter, caramelized with barbecue sauce for a sweet starter, or chunky and spilling from the bun of a happily sloppy sandwich. Burnt ends are by far Phat Turtle’s best meat, a jiggling cornerstone for this barbe- cue joint that claims to smoke low and slow in “Kansas City, Arizona.” SEPTEMBER 30, 2021 | WWW.BESTOFPHOENIX2021.C0M | BEST OF PHOENIX 2021 f o o d & dr i Bnk S E ENDS D T BE URNT L UG E B E S T FRIE S B E S T WING S B E S T B A RB EC UE
