16 Jan 18th–Jan 24th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | The Future in Food What will Phoenix dining trends look like in 2024? 8 pros share their predictions. BY SARA CROCKER T he beginning of any new year is a time for reflection and renewal. We caught up with eight Valley hospitality veterans to find out what they’re looking forward to in 2024 – and what about 2023 they hope stays in the rear- view. One thing they can all agree on? It’s an exciting time to be a diner in the Valley. Storytelling on the menu Authenticity will continue to reign when it comes to the spots that will resonate most with diners and drinkers. Perhaps this buzzword should be left with last year’s lexicon, but the sentiment and intentions were echoed by many of our Valley pros. “I hope that people continue to take risks, that they continue to be sincere to what they want to cook,” says Alex Martin, who co-owns Thai restaurants Lom Wong and Mr. Baan’s Bar and Mookata with his wife Yotaka. “The food scene has gotten so much better because people are daring to be sincere.” Yotaka Martin echoed Alex, saying that she’s noticed more variety in cuisine and dining options – a boon for the Valley. The Martins have been among those leading that charge, landing on Esquire’s 50 Best New Restaurants in America last year. Arizona Restaurant Association President and CEO Steve Chucri says the industry had a good year in 2023, buoyed by a growing population and the addition of new restaurants. He anticipates steady growth for 2024. “I think we’ll see (dining out) frequency, at a minimum, remain the same if not go up ever so slightly,” he says. As diners parse through ever-growing restaurant options, what will separate the good from the great is the ability to trans- port people through food, drinks and envi- ronment, says Kailee Asher, the author of “Mise en Place Marketing,” a guide for bars and restaurants to improve how they promote their business. “The reality is that we all are story- tellers. We’re all raconteurs. When you go into a restaurant or bar, what makes it special is its ability to tell a story,” says Asher, who drew on her experience of marketing Century Grand and its award- winning bars, including the immersive Platform 18 to write her book. Chef Angelo Sosa, points back to people like Jason Asher, who helms the team behind Century Grand and is married to Kailee, calling him “one of the most inspiring, creative people I know.” Sosa is coming off a creative year of his own, opening Kembara, a restaurant that takes inspiration from Asian street food, next to his southwest eatery Tia Carmen, both located inside the J.W. Marriott Phoenix Desert Ridge Resort & Spa. Despite the singularity of storytelling in one’s own restaurant or bar, Sosa said he’s also hoping to see more sharing of ideas across the board. “I would love to see more collaborations with chefs and mixologists,” Sosa says. “I think it’s more rising tides.” Out: Gatekeeping. In: Collaborations. At its grandest, Valley hospitality pros say, cooperation means less gatekeeping and more sharing of information to ensure everyone in the industry can improve and elevate dining in the Valley. “If you create this community or this environment where you’re able to share best practices with one another, your likeli- hood to succeed is going to be significantly higher,” Kailee Asher says. Aseret Arroyo, who co-owns Grand Avenue hotspot Chilte with her husband and chef Lawrence “L.T.” Smith, echoes that perspective, saying she thinks there will be more small restaurant Left: SnapBack Pizzeria teamed up in 2023 for a collaboration dinner with Chilte. Right: Charleen Badman is a champion of using local produce. She hopes to see more restaurants do the same in 2024. (Photos by Aaron Shottenstein and Chris Malloy) Chef Angelo Sosa and his team, including chef Penny Tagliarina, opened Kembara at the J.W. Marriott Phoenix Desert Ridge Resort & Spa. They focus on making menu items, like their noodles, in-house. (Photo by Mary Berkstresser) ▼ Food & Drink >> p 18