204 B EST S O U T H E R N FO O D CC’s on Central 2800 N. Central Ave. 602-253-9220 ccsoncentral.com “Southern” is an awfully big tent, and mother and son duo Sharon and Devan Cunningham don’t feel compelled to restrict themselves to any particular subgenre. Is this Creole? Soul? Cajun? Southern? Short answer: The Cunninghams serve food that traces its familial roots back to all of the above. Most importantly, their food is delicious. Hidden in a midtown Phoenix office complex, CC’s slings a breakfast and lunch menu on week- days that features dishes such as creamy cheddar grits smothered with sausage- studded collard greens and a tangy potlikker; an atypically soupy shrimp étouffée built on a strong shellfish stock; and some of Devan’s wilder breakfast concoctions, such as a Hong Kong-inspired French toast, fried to a deep golden brown and saturated with a praline condensed milk. Devan also is a mad wing scientist, coating them with killer dry rubs, such as dill pickle and his signature “Dankenstein.” And the first Sunday of the month is when Sharon takes over with what- ever soul food specialty suits her mood, along with a mountain of simple and perfect Southern-style cakes and sweets. B EST N E W M E X I C O C U I S I N E Richardson’s 6335 N. 16th St. 602-265-5886 richardsonsnm.com Even though we’re right next door, it’s hard to know the true scope of “New Mexico cuisine.” (For what it’s worth, experts say it’s a combi- nation of cooking styles and ingredients from Mexico, Spain and various Indigenous groups.) But what if you thought less about the particulars and more about the delectable end results? Case in point: Richardson’s. Opened in 1988, the restaurant — whose ownership group also oversee Rosie’s and Rokerij — emphasizes a cozy setting (woven rugs, saltillo tile, etc.), but it’s really about how said vibes translate and inform the food. Be it that delectable New Mexican Surf and Turf (with bacon-wrapped jumbo shrimp and chorizo enchiladas), the Chimayo Chicken or the Taos Tenderloin, it’s ultimately about great food that blurs all concepts and bound- aries for endless comfort, warmth and a down-home feel. Richardson’s magic is that its appeal is more about connection and joy than any particular region or influence, and you can engage with this menu in a way that transcends all the buzzwords and gimmicks. Richardson’s is truly great food, period. B E ST H AWA I I A N R E STAU R A N T Hapa Food Co. 5235 E. Southern Ave., Mesa 480-654-8581 hapafoodco.com Few things get Phoenicians riled up like a good plate lunch does, which is ironic because most of the plate lunches in Phoenix come from lousy Hawaiian barbecue chains. But that probably explains why Hapa Food Co. is a zoo — a tiny little restaurant that always seems to have a line of customers four or five deep, patiently waiting for crisp fried chicken smothered in a sweet garlic sauce and juicy, smoky kalua pig. The poke is exceptional, a welcome throwback to when poke was poke and not a fast food “concept.” And the kalbi — saturated with a deep, sweet soy marinade — is seared on the grill to order, tender and succulent and charred around the edges. Recurring specials such as garlicky hoisin pork ribs or a whole pulehu ribeye are always great, but the biggest draw might be the malasadas — rich, eggy dough- nuts fried fresh and filled to order with custard, coconut or neon purple ube. However many you think you’re going to eat, double it. B E ST B R I T I S H P U B George & Dragon 4240 N. Central Ave. 602-241-0018 gndphx.com Nearly 30 years is barely a fly in the king’s tea for the British Empire. But for this English pub, it’s been a lifetime of fun since George & Dragon raised the Union Jack in central Phoenix and called it home in 1995. Of course, you can get a proper pint in their comfortable environs. But it’s a British pub, after all, so one pint won’t get you through a Premier League football match on the many TVs plastered on the walls. (Fear not, Phoenix sports fans. They also show Suns games and plenty of American football.) When you want something to soak up your favorite brew, there are many British classics to pick from, including fish and chips, bangers and mash and pasties. (Don’t worry, pedestrian American bar-goers. They also serve pub burgers and chicken fingers.) When you want to stretch your legs after sitting in the oversized booths or at the high- top tables, there are pool tables on one side of the bar and a covered patio complete with misters out front. George & Dragon may be a British pub, but it’s Phoenix, after all.
