pandemic inside and on the grounds of a renovated 1920 mansion, features a rotat- ing cast of tenants selling everything from craft cocktails served out of a camper (Baby Boy) to vegan pistachio almond ice cream (Melt) to vintage clothes and furni- ture (Vamp Rodeo, Clubhouse). The Pem- berton holds yoga classes on the lawn, hosts live music, and is constantly signing up enticing new tenants, such as NamPik (Thai street food) and Moiselle (a “wine trailer” from sommelier Kristin Hum- phrey and Grace Perry, of Gracie’s Tax Bar). It is also a scene on the weekends — an excellent spot to people-watch or, who knows, maybe even talk to a stranger when you’re not Instagramming the food. EEEEE Lom Wong lomgwongaz.com They mince the pork and pound the curry paste. They add the other aromatic ingre- dients: makrut lime leaf, lemongrass, cilan- tro, turmeric. They shape the sausage, a northern Thai staple known as sai ua. At last, they grill links over hot charcoal and slice them on a bias. Alex and Yotaka Mar- tin’s sai ua is explosively flavorful. No sur- prise there. This is no different from the curries, noodle dishes, soups, laabs, and the rest of the regional Thai deep cuts they lovingly prepare at intimate popup dinners and for preorder takeout. Food geeks have been high on Lom Wong for a year or two now. This is Thai food from the heart, and the stories behind it are on another level. EEEEE Hearth ’61 5445 East Lincoln Drive, Paradise Valley (inside Mountain Shadows Resort Scottsdale) 855-485-1417 mountainshadows.com/dining/hearth We could go on for days praising Hearth ’61 at Mountain Shadows. The pedigree of the chefs — a culinary trio that includes lu- minaries Charles Wiley, one of the great fixtures and masters of resort cooking in Arizona — is part of it. Then there’s the kitchen’s centerpiece, an impressive, wood stone hearth oven that imparts a rustic charm and nuanced smoky flavor to signa- ture dishes like tender short ribs with crispy Brussels sprouts and pork chops dressed up with spicy peaches and beer mustard. Finally, the ambiance: The tight, U-shaped counter is paneled with sleek wood and edged by blue-upholstered chairs. And this being an Arizona resort restaurant, there is Midcentury Modern decor and floor-to-ceiling windows offer- ing scenic views of Camelback Mountain. 170 Lovecraft 3128 East Cactus Road 602-237-5046 lovecraftphx.com Lovecraft’s previous happy hour setup, in which prices rose as the hours wore on, used to be like a little devil on our shoulder: It encouraged us to bounce out of work as early as possible to get the best specials. (Not that we would ever do that.) They’ve switched it up, though, so now whatever time you get there between 3 and 6 p.m. Tuesday through Friday, you’re going to get the same delicious eats at the same price as everyone else. The food specials are selections from Lovecraft’s New Mex- ico-inspired menu; the broken chip queso dip (we add brisket) and the green chile stew with a tortilla are favorites. Drink spe- cials cover craft beers, wine, and cocktails. We’ve often gotten started at Lovecraft be- fore 6 p.m. and lingered into the night to enjoy the elegant interior, friendly staff, and jovial atmosphere. EEEEE Ollie Vaughn’s 1526 East McDowell Road 602-254-1392 ollievaughns.com Part informal breakfast spot with lighter plates, part bakery, part coffeehouse where you can eternally linger eating snacks and enjoying a slow caffeine drip, Ollie Vaughn’s punches way above its weight when it comes to morning eating. The croissant creations, like an egg sandwich and a croissant pudding, simply don’t miss. The breakfast sandwich with meat changes all the time and tends to feature banger after banger, like a buttermilk bis- cuit with ham, eggs, and pimento; or an- other biscuit sammy with Schreiner’s sausage, green chiles, and eggs. Some of the best baked goods here are classics. Don’t sleep on the workaday strawberry muffin with ample powdered sugar. At Ollie Vaughn’s, the tea selection is just wide enough, and the coffee list covers all the es- sential bases admirably. EEEEE Prep & Pastry 7025 East Via Soleri Drive, #175, Scottsdale 480-477-1502 prepandpastry.com If you want the full brunch experience, meaning the breakfast cocktails and sticky sweets and wide savory selection and good coffee and a scene, then Tucson-based Prep BEST OF PHOENIX 2021 | WWW.BESTOFPHOENIX2021.C0M | SEPTEMBER 30, 2021 f o o d & dr nk HA i ES T B PPY HO U R B E S T P OP-UP B ES T B REA K F A S T B ES T HO T E L RES T A U R AN T B E S T B R U NCH
