192 Lingua says he set out to create a space “welcoming in people that do things that make people feel good and sharing them with the community.” While, as far as Esquire is concerned, that can mean “natty- wine-fueled dance parties” inside the historic Helen Anderson House, it also is a place that’s hosting some of the most inter- esting dining in the city. Among Sauvage’s current rotation of chef-driven pop-ups is Cesar Velasco’s wood-fired Otra Pizzeria; sister-owned deli and bakery Sorelle; and Nordborg, helmed by former Bacanora and Huarachis Taqueria chef Derek Christensen. And, you can also see Sauvage in the light of day when Harlem Coffee Co. sets up for morning beverage service. Stay tuned to the wine bar’s social media for the latest pop-ups, which can also include one-off events featuring local chefs who have their own restaurants but are changing up venues, and sometimes cuisine. 22222 B E ST C O O K- I T-YO U RS E L F R E STAU R A N T Mr. Baan’s Bar & Mookata 218 E. Portland St. 480-685-3636 mrbaans.com How often does Phoenix get to say that it’s on the bleeding edge of a dining trend? You can’t swing a side of beef without hitting a Korean barbecue or a hot pot joint these days. But until Mr. Baan’s popped up last year, your options for mookata were to travel to San Francisco or Thailand, which is mind- boggling, because mookata — Thailand’s answer to both styles of dining in one package — couldn’t have been better designed to appeal to Phoenix’s meaty, cook- it-yourself sensibilities. At the center of the table, over a live coal fire, sits a perforated aluminum grill surrounded by a moat of bubbling pork broth, ready for piles of mari- nated meats and vegetables. As you grill garlicky pork belly, lemongrass-scented beef and sweet, peppery chicken thighs over the fire, their juices and seasonings drip down into the soup, which is filled to the brim with fresh vegetables, noodles, chunks of tofu and eggs. Throw in a fun outdoor patio and a stellar tropical cocktail menu, and you’ve got one of the best ways to spend an evening with a bunch of friends. B E ST L AT E- N I G H T E ATS Cornish Pasty Co. 1941 W. Guadalupe Road, Mesa 480-838-3586 7 W. Monroe St. 602-374-8500 And other Valley locations cornishpastyco.com The perfect drunk food is a topic debated with the intensity of intergalactic aliens and whatever happened to J. Edgar Hoover. But one item that needs to be a part of the enthusi- astic conversation is the humble pasty — specifically those from the local institution that is Cornish Pasty Co. Because it’s not enough that several of Cornish’s locations are open until 1 a.m. on weekends. It’s also that the pasty truly is the perfect drunk food. It’s shortcrust pastry (perfect for soaking up an evening’s worth of booze) that’s tailored to your various drunken cravings. Be it some- thing traditional (The Oggie), a deconstructed hamburger (The Royale with Cheese), more premium tastes like pesto chicken and a Cubano or dessert pasties, Cornish’s offerings will meet you where you’re at (drunk and ravenous). Plus, there’s no need for fancy silverware, and you can keep drinking with a massive Guinness (or two). 22222 B E ST U N D E RG RO U N D R E STAU R A N T Rough Rider 1001 N. Central Ave. 602-675-0439 roughrideraz.com To get to Rough Rider, you have to take the elevator down from the ground floor — but not just any elevator. It’s gotta be the middle one. But once you pass that test, you’re in for a treat. That is, if there’s space to get a seat. The small, rustic, Teddy Roosevelt-themed space is both parts cozy and bustling, like something out of 1900s New York or Chicago. With wood paneling and dim lighting, the aura is moody and perfect for a date night. And then there are the food and drinks. The restaurant is known for serving oysters and a range of other seafood dishes, as well as chops of meat like ribeye and duck breast. Shareable dishes like salads, baked crab dip and roasted cauliflower make good options for the not-quite-so-hungry. Rough Rider’s seasoned bartenders can serve up
