188 B EST H A N D O F F Kevin Binkley to Stephen Jones 2320 E. Osborn Road 602-388-4874 thelarderthedelta.com One of the Valley’s biggest pieces of food news came this spring when Kevin Binkley, a titan of the Phoenix fine dining world for 20 years, announced he would close his epony- mous restaurant in August. In that very same announcement, Binkley shared that he’d already found a successor for the home- turned-restaurant on Osborn Road: Chef Stephen Jones. The two-time James Beard Award nominee behind the popular modern Southern restaurant The Larder & The Delta was without a space after failing to come to terms with his downtown landlord. Binkley, an 11-time James Beard Award nominee, said Jones was his first choice because “we love him, not just as a chef but as a person,” he told New Times. Jones took over the space in August and launched his 10- to-12-course tasting menu in September. While it’s bitter- sweet to see Binkley go, he’s admirably passed the torch, and we cannot wait to see where Jones takes The Larder & The Delta for the eatery’s next chapter. 22222 B EST C O M M U N I T Y FO O D R ES O U RC E Borderlands Produce Rescue 520-287-2627 borderlandsproducerescue.org Feeling depressed every time you stop by the supermarket? You’re not alone. Whether inflation, greedflation or old-fashioned price- gouging is to blame, the price of groceries is sky-high these days, and almost everyone is getting hit where it hurts. Before you start considering shoplifting as a solution, hit up Borderlands Produce Rescue to help stretch your food budget. Every Saturday morning, the Arizona-based nonprofit offers boxes of reclaimed fruits and vegetables in the parking lots of churches, schools and other local insti- tutions through its Produce On Wheels With-Out Waste (or P.O.W.W.O.W.) program. For only $15, you get a 60-pound bounty of veggies and fruits, such as peppers, squashes, berries, cucumbers and tomatoes. Depending on the time of year, the cornucopia may also include melons and other seasonal fruits. Granted, it’s rescued produce, so you’ll want to eat, can or freeze it within a week or two, but it beats emptying your savings account to finance a grocery run or contemplating how pine cones from your tree might taste. B EST F L AG STA F F I M P O RT The Toasted Owl Cafe 300 W. Camelback Road 602-612-4930 thetoastedowl.com Flagstaff eatery The Toasted Owl Cafe flew down to Phoenix to open its first Valley loca- tion last fall. Located on Camelback Road in The Newton shopping center, this cozy brunch spot is filled with owl decor every- where you look, from antiques to artwork, and it’s all for sale. The restaurant is known for its giant and delicious cinnamon rolls, which make an excellent appetizer to share over coffee. Next, dig into a hearty burrito or steaming hot omelet. One of the best parts? The Toasted Owl has a second version of its large menu that’s entirely vegan, meaning there’s something for everyone in your group at this Flagstaff staple in Phoenix. B E ST T U C S O N I M P O RT Barrio Bread 932 N. Colorado St., Gilbert 3212 E. Cactus Road barriobread.com chompies.com/product/sonoran-barrio-bagels- 6-pack Phoenix carb lovers rejoiced last year when James Beard Award-winning baker Don Guerra announced that he would be coming to Gilbert once a week to bake and sell bread. His bread is iconic for its use of local grain and its distinctively designed loaves, including one featuring a cactus inset in the outline of Arizona. Guerra’s pop-up bakery at Hayden Flour Mills, where he sources those grains, immediately began drawing lines of guests eager to purchase boules, loaves and Sonoran bagels. And, so that you don’t make the trek to the East Valley and come up empty-handed, Guerra has a preorder form on his website. In addition to the Gilbert pop-up, which has grown to include lunch service from Sonoran Pasta Co., Guerra’s bagels are also available at Chompie’s. Orders can be placed through Chompie’s website, available for pickup on Saturdays at its Phoenix location. The bagels are a collaboration between Guerra and the New York-style bagel shop, deli and restau- rant. Guerra adds his spin by using Sonoran white wheat and omitting oils and sugar. 22222 B E ST O N E-T WO P U N C H Chef Angelo Sosa We were already frequent visitors to the JW Marriott Phoenix Desert Ridge Resort & Spa because of Tia Carmen, Chef Angelo Sosa’s award-winning eatery serving exquisite Latin-inspired cuisine. That restaurant opened in 2022, then Sosa, not content to rest on his laurels, opened Kembara at the resort in late 2023. Now, we head to north Phoenix more frequently than ever. Kemba- ra’s menu inspired by Asian street food keeps us coming back for dishes like the Tuna Thai Jewel, a melange of tuna, jicama, kiwi and basil in a silky broth topped with edible flowers, and the chicken khao soi, a south- east Asian soup fragrant with curry and coconut. If we’re not in the mood for any of that, Tia Carmen’s tomato salad with corn, basil, pickled onions and serrano chile or ember-roasted purple yam with queso sauce and housemade mole never fails to hit the spot. Tia Carmen had already made JW Marriott Desert Ridge a hot dining destina- tion; now, with Kembara, the resort is a must-visit for Phoenix foodies. 22222 B E ST R E STAU R A N T Valentine 4130 N. Seventh Ave. 602-612-2961 valentinephx.com It’s hard to believe it’s been nearly four years since Donald Hawk, Blaise Faber and Crystal Kass shacked up in Melrose with a midcentury modern furniture store, but this crew just keeps getting better and better. Kass, you might have heard, is now a James Beard nominee two years running, turning heads at the national level with stellar Southwest-infused pastries and wildly deli- cious desserts. Faber’s beverage program — both at the coffee counter and Bar 1912 out back — is creative but thoughtful, knowing when to push the boundaries and when a subtle touch is best. And Hawk’s inventive cooking continues to mature to the point where an old favorite coming off the menu is cause to celebrate, because you know you’re going to love whatever comes next just as much, if not more. Valentine is a modern
