225 FOOD & DRINK SEPTEMBER 25, 2025 | WWW.BESTOFPHOENIX2025.C0M | BEST OF PHOENIX 2025 e e e B E S T E A S T E R N E U R O P E A N R E S T A U R A N T ALL PIEROGI KITCHEN 1245 W. BASELINE ROAD, #101-103, MESA 480-262-3349 ALLPIEROGI.COM Since 2010, this Mesa restaurant has been the go-to spot for a wide variety of Eastern European comfort foods: pierogi, kvas, borscht and more, from Ukraine, Poland and other Slavic nations. Nataliya Koshalko, the Ukrainian-Polish owner of the store, uses recipes passed down from her grandmother and sees that all food is made from scratch and free of preservatives, artificial colors or artificial flavors. The thick, buttery dump- lings come loaded with creative or classic fillings, and sausage and borscht accompany many of the dinner plates. Repeating last year’s victory in the same category, All Pierogi is a staple for anyone seeking the rich meat-and-potato flavors of the Steppe. e e e B E S T S A L A D THE ORIGINAL CHOPPED SALAD CITIZEN PUBLIC HOUSE 7111 E. FIFTH AVE., SCOTTSDALE 480-398-4208 CITIZENPUBLICHOUSE.COM THE GLADLY 2201 E. CAMELBACK ROAD 602-759-8132 THEGLADLY.COM BEGINNER’S LUCK 7240 E. MAIN ST., SUITE C100, SCOTTSDALE 480-571-0416 BEGINNERSLUCKAZ.COM The old joke goes, “No great story started with someone eating a salad.” We beg to differ. The Original Chopped Salad, created by chef Bernie Kantak nearly 30 years ago, has been recognized as an iconic dish of the state of Arizona. It has its own official day, for Pete’s sake (May 1, if you’re wondering). The heavenly — and healthy — dish comes with your choice of protein plus bright stripes of arugula, pearl couscous, dried sweet corn, marinated tomatoes, Asiago cheese, pepitas and dried black currants. Make sure to take your photo for the ’gram before a server tosses the ingredients with a delicious buttermilk dressing. The salad is offered at all three of Kantak’s eateries, and the chef is so confident in the iconic dish, there’s a money-back guarantee that you’ll enjoy it. How’s that for a story? e e e B E S T S A N D W I C H E S FIRST & LAST 1001 N. THIRD AVE., #1 602-975-8297 FIRSTANDLASTPHX.COM The introduction of a select few sandwiches of gargantuan proportions to First & Last’s lunch menu has taken the Valley — and the internet — by storm. The dapper restaurant in the heart of Phoenix has long been known for its fine dining options, but the sandwiches have undoubtedly changed the game. These ain’t your run-of-the-mill sandwiches — each half takes two full hands to maneuver, making it a great meal to share with a lunch date. Named after characters in “Seinfeld,” they all take on unique flavor profiles while sharing the same base: house-made focaccia. The Little Jerry is succulent and saucy, piled high with Parmesan cheese. The Rochelle, Rochelle features thinly sliced steak and a special smoked Gouda cheese wiz. The Mimbo is loaded with grilled veggies and whipped goat cheese. And a rotating monthly special always offers a new, unique take on the First & Last sandwich concept. e e e B E S T H A M B U R G E R S HARVEY’S WINEBURGER 4812 N. 16TH ST. 602-248-9950 HARVEYSWINEBURGER.COM Harvey’s Wineburger doesn’t look like much from the outside. Heck, it’s not all that glam- orous inside, either. But this tiny dive bar serves some seriously good burgers. As the name suggests, the patties are cooked with a splash of wine, giving them added flavor and keeping them juicy. The patties are almost impossibly thick, more like a meatball than a traditional burger. And they come loaded with fixings. Our favorite is the mushroom burger, which comes topped with sauteed mush- rooms, onions and melty, tangy Swiss cheese. A hint of Worcestershire sauce gives this burger the edge. Pair it with some hot, crisp fries and wash it down with a cold beer.
