200 the evening while you enjoy your dinner and drinks in a much more peaceful envi- ronment. 22222 B EST R ESTAU R A N T V I E WS Christopher’s at Wrigley Mansion 2501 E. Telawa Trail 602-522-2344 wrigleymansion.com/christophers Consider it providence that some of the city’s most stunning views can be found at a restaurant that happens to craft some of Phoenix’s most vibrant and striking fine dining fare. That isn’t a given. We won’t name names, but expensive restaurants with a view often take their customers for granted, knowing the food merely has to be good enough not to drive starry-eyed couples away. Not so at Christopher’s, where local legend and heavily decorated veteran of fine French cuisine Christopher Gross maintains this sleek, razor-sharp modern addition to the elegant, classical Wrigley Mansion. The food is stunning, both visually and on the palate. The staff glides around with tick-tock precision, exuding an atypical (for Phoenix) brand of smooth, professional warmth. And that view — a floor-to-ceiling glass wall is all that stands between you and the Valley, shimmering below in the balmy heat of a desert evening. B E ST TA K EO U T Kabob Grill N’ Go 3050 N. 16th St. 602-607-5272 kabobgrillngo.com Quick service is a hallmark of Kabob Grill N’ Go’s specialty, but that doesn’t mean taste is compromised. It’s a family-owned restaurant, so you’ll likely be greeted by Hasmik Chilingaryan, who makes every- thing fresh. The combos are large and include basmati rice, grilled vegetables and choice of meat (either chicken, beef or lamb) and dips. Most customers, including us, rave about the chicken and praise the generous portions. You’ll likely have left- overs even if you share a plate. For vegetar- ians, there is eggplant salad, grilled vegetables, warm pita and shirazi salad — chopped cucumber, tomato, red onion, parsley, lime juice and olive oil dressing. 22222 B E ST BA R FO O D Bar Cena 14202 N. Scottsdale Road, Scottsdale 480-597-6526 barcenascottsdale.com Look, nobody — least of all us — is taking shots at buffalo wings and fried cheese. But bar food can be an elegant affair, too, can’t it? The latest offering from chef Dom Ruggiero of Hush Public House and Fire at Will is a swanky little number that’s part bar, part restaurant, part lounge. But whichever style of seating suits you, the menu’s the same, and it features the kind of bold, crisply executed Euro-American fare that has become Ruggiero’s signature. A toasty popover is so flaky and hot that it instantly melts the cacio e pepe butter you slather all over it. Chilled poached mussels are joined by a perky pickled vegetable escabeche and smoky grilled Noble toast. The house pate en croute, set with port gelee and served with a swipe of mustard, is the pinnacle of the form. And if you really need to scratch the itch for fried cheese, the muffuletta croquettes — crispy, sesame-studded puffs of potato and provolone buried in a spicy fennel onion salad — is a mighty refined way to do it. 22222 B E ST DAT E N I G H T S P OT Progress 702 W. Montecito Ave. 602-441-0553 progressphx.com Whether you’re going on a first date or looking for a romantic evening with your life- long love, Progress is always a good idea. This elegant restaurant is made up of three parts: a small dining room, a cozy patio and a wine room. Pick a bottle off the shelf and settle into your table for a night of great conversation and delicious bites. The best way to sample the menu is to order multiple plates and share. The kitchen will expertly course out your meal to keep the evening flowing, along with the wine. If you really want to hand over the reins and let the pros chart the course of your evening, opt for the five-dish “Leave It to the Kitchen” menu for $75 per person. 22222 B E ST ST E A K H O U S E The Stockyards 5009 E. Washington St., #115 602-273-7378 stockyardssteakhouse.com Few restaurants in Phoenix capture the vibe of old-school Valley of the Sun better than The Stockyards. Everybody who’s anybody in Phoenix history has sat in The Stock- yards’ historic bar and spun a yarn while waiting for a table at the legendary eatery. With a storied history going back over 70 years, The Stockyards offers an amazing “Arizona cut” 24-ounce bone-in ribeye that will melt in your mouth, but its New York strip and filet mignon are equally fantastic. Daring diners may want to start with the Paloma Ranch Calf Fries (a.k.a. Rocky Mountain oysters, a.k.a. bull’s testicles) which have been a treat for decades. If you want to get a taste of what time travel is like, visit The Stockyards and enjoy the best steakhouse in town.
