190 Arizona institution, firing on all cylinders for three meals a day, and one of the stron- gest arguments that the Phoenix dining scene has something to say. 22222 B EST N E W R ESTAU R A N T Pretty Penny 504 E. Roosevelt St. intastewetrust.com When a crew of culinary heavies and cock- tails geeks shared they would team up to create Pretty Penny, it created some pretty big expectations. Together, Virtù alumni Chef Marcelino Ramos and Ivan Herrera, along with cocktail savants and bar owners Sam Olguin and Brenon Stuart, have risen to the occasion with this posh restaurant that shines on downtown’s Roosevelt Row. The warmth of the team is palpable, from Herrera greeting guests with a smile and complimentary pour of bubbles to Ramos dropping plates and chatting with guests. The chef and his lean kitchen team are making incredibly complex, seafood- forward dishes in a minimal open cooking space. The menu rotates regularly, but a star dish that’s been on since Pretty Penny opened in January is the Octopus Tostada. A blue corn tortilla is cut into strips and then fried. Those pieces are plated to resemble the formerly whole tortilla and topped with tender braised octopus, Oaxacan sour cream, silky dollops of avocado and a fiery black sesame salsa macha. Pair that with one of Olguin and Stuart’s expertly crafted cock- tails; the Passionfruit Negroni is a juicy boozy riff on the classic. And, if you’re itching for a nightcap, stick around for one more round at Legends Never Die, the 20-seat bar hidden inside Pretty Penny. 22222 B EST C H E F Claudio Urciuoli Urciuoli isn’t just tremendously talented, he also has an ethos: “I don’t believe in expen- sive food,” says the former fine dining chef. Making excellent food affordable (or afford- able food excellent) was a holy grail of the restaurant industry even before recent price hikes, but precious few can deliver bang for the buck like Urciuoli can. At Source, he builds on his previous work at Noble Eatery and Pa’La, offering fine foods at lower prices by sourcing the highest possible quality of inherently lower-cost ingredients, then care- fully preparing and seasoning them with the sensibilities of a fine dining chef. Using heri- tage grains, pristine produce, tinned seafood and premium vinegars and oils, he weaves pizzas, sandwiches and salads with a finesse rarely seen at the $10 to $15 level. His food is the kind of fresh and satisfying fare that you feel like you could eat every day, and at Source’s prices, you probably can. It’s a style of cooking Urciuoli has championed for over a decade, and 2024 feels like his time. B E ST PAST RY C H E F Crystal Kass Valentine pastry chef Crystal Kass has been on a heater. On the heels of a James Beard Award nomination in 2023, Eater named her one of five “Pastry Chefs Defining Restau- rants Right Now.” Valentine regularly ends up on lists locally and nationally for its work, often citing baked goods and desserts coming from Kass and her team. And in 2024, the pastry chef racked up a second nomination from the James Beard Foundation, widely recognized as the top honor in food. It’s for good reason. Kass’ inventive, craveable pastries and sweet endings to a meal pay homage to Southwestern ingredients, just as the rest of the restaurant and bar do. That may mean a beautifully laminated white Sonoaran wheat pastry stuffed with the fixings for a Sonoran hot dog. Or, to kick off dinner, a pretzel that is baked then fried for a rich, crisp exterior that can be slathered with guinea hen butter and local honeycomb. No matter what you order at Valentine, don’t skip dessert. Kass rotates those items regu- larly, often working spicy and savory elements into these uniquely Arizona treats. 22222 B E ST P L AC E TO TA K E A FO O D I E Uchi 3821 N. Scottsdale Road, Scottsdale 480-916-0916 uchi.uchirestaurants.com/location/scottsdale The expansion of an out-of-town restaurant group can come with its fair share of ques- tions. Will it fit the community? How can it hold up to the original? Is this place a chain? Walking into Uchi, an Austin, Texas, import from James Beard Award-winning chef Tyson Cole, those nagging questions are quickly answered. The space is airy and luxe with sandy wood and gold tones. There’s a charged-up energy, but it’s not overwhelm- ingly loud. And, that’s also a good thing, because you’ll want to take time to chat with your server — and they want you to. That’s because the restaurant aims to create a sushi bar experience at every seat, so the staff works to curate the flow of your meal. While sushi is the main draw at Uchi, featuring splurgy options with fish flown in fresh from Japan’s Toyosu Market or a 10-course omakase, the Old Town Scottsdale menu includes an expansive selection of hot and cold dishes, salads, tempura and inventive rolls. And, while this meal could be spendy, there are ways to be thriftier by popping in during happy hour or working with your server to curate an omakase that fits your budget. 22222 B E ST R E STAU R A N T TO TA K E A G E E K Wally Burger 10222 N. 43rd Ave., #7, Glendale 623-934-5050 wallyburgeraz.com From comic books to movies to cosplay, superheroes have taken over the culture. At Wally Burger in Glendale, you’ll find that masked men and caped crusaders can even be part of your dining experience. The brightly colored dining room is stuffed with retro video games, action figures, posters and life-size renditions of Superman, Captain America and other heroes. There’s lots to look at, but don’t get so wrapped up in the decor that you forget about your food. Wally Burger serves simple family fare such as burgers, chicken sandwiches and gyros. Whether you’ve got some superhero-loving kids or if you’re just a kid at heart, Wally Burger is a fun and unique place to dine. 22222 B E ST P L AC E TO T R E AT YO U R M O M Lon’s at The Hermosa 5532 N. Palo Cristi Road, Paradise Valley 602-955-7878 hermosainn.com/dining-in-scottsdale/lons Is it your mom’s birthday? Maybe Mother’s Day is coming up, and you want to treat her to brunch. Lon’s at The Hermosa is the perfect place. This scenic brunch destination has a picturesque patio filled with blooming flowers and the soft ripple of the central water fountain. Tables are sprinkled throughout, situated underneath umbrellas and the dappled shade of large, old trees. Your mom will feel special before she’s even seen the mimosa menu. Pick your bubbly and fruit flavor, and then dig into some shared appetizers such as the famous sticky monkey bread or rock shrimp cocktail. Next, enjoy a fresh salad or one of the restaurant’s brunch entrees ranging from a loaded eggs Benedict to strawberry pancakes. After eating, sit and enjoy the songbirds tweeting in the trees, or take a jaunt around the gorgeous grounds of The Hermosa Inn. 22222 B E ST P L AC E TO E AT B E FO R E A D OW N TOW N E V E N T Harumi Sushi 101 N. First Ave. 602-258-0131 harumisushiaz.com If you haven’t been to Harumi Sushi in a while, it’s time to go back. The restaurant has moved and upgraded its space to become one of the more swanky, stylish spots in downtown Phoenix. Light wood tones contrast with warm lighting and modern furniture, providing the perfect destination for an elevated lunch meeting or an intimate date night. Pair some shishito peppers or dump- lings with craft cocktails and sake options, and then dig into some fresh and expertly crafted rolls. We love the sampler platter, which allows customers to enjoy three different types of rolls, each served as a half-order. 22222 B E ST P L AC E TO E AT B E FO R E A G L E N DA L E E V E N T Los Arbolitos de Cajeme 9380 W. Westgate Blvd., Glendale 480-590-1515 losarbolitosusa.com If you’re looking for culinary excellence at Westgate, the best advice might be to look somewhere else. But if you need to grab a nearby bite before a movie or a game, Los Arbolitos de Cajeme is a surprisingly nice catch in an ocean of mediocre chains. These seafood specialists hail from Sonora, Mexico, and while they might not have the charm of your neighborhood mariscos joint, they sling some very respectable seafood. Raw and citrus-cured concoctions such as ceviche tostadas, fishbowl-sized cocktails and the massive Torre Arbolitos are built with quality seafood and deftly dressed. Giant stone molcajetes teem with complex sauces and ocean critters that — rare for mariscos joints — are perfectly cooked. And the grilled octopus is one of the menu’s highlights, perfectly seasoned, tender and juicy, served sizzling with just a splash of smoky house morita chile sauce. 22222 B E ST P L AC E TO F I N D A P O P - U P Sauvage Wine Bar and Shop 149 W. McDowell Road 602-357-9436 sauvagephx.com Sauvage Wine Bar and Shop owner Chris
