17 Feb 1st–Feb 7th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | pie, to the Kalamata olives on the Capricciosa, to the capers on the Napoli. This spot also offers a selection of white pizzas, and we’re partial to the La Pergola topped with crumbled Italian sausage, red onion and Yukon Gold potatoes. BUCK & RIDER 4225 E. Camelback Road Buck & Rider has opened multiple loca- tions in recent years, but we’re partial to the Camelback Road classic. Make a reser- vation for a booth in the comfortable yet elevated dining room, or grab a seat at the bar for happy hour. Whatever you decide to order, the name of the game at this seafood spot is fresh. Whether it’s Maryland crab or Alaskan oysters, every- thing is flown in daily from sustainably minded producers. Start your meal with a spicy tuna or crunchy shrimp sushi roll or some savory smoked trout dip before digging into your entree. Opt for the Shrimp Scampi Risotto topped with enormous shrimp from the Sea of Cortez, or pair a steak with your choice of seafood for a customized surf and turf. Make sure to check out the well-executed cocktail list, as well, at this swanky locale. CAFFE BOA 398 S. Mill Ave., Tempe For first dates and graduation dinners, Tempe’s Caffe Boa is a staple. This long- standing Mill Avenue restaurant is the perfect contrast to the bustling bars and clubs just steps away. Both an Italian restaurant and wine bar, it is open for brunch, lunch, happy hour and dinner. Make sure to try the outstanding pastas, such as a block of lasagna resting in a pool of cream- tinted bolognese or the Ravioli Zucca, filled with butternut squash and topped with toasted hazelnuts and sage swimming in a garlic butter sauce. Complete your meal with a creative cocktail, pour of wine or a flight of Rakija, a double-distilled fruit brandy popular in Serbia and throughout the Balkans, for something a little different. CC’S ON CENTRAL 2800 N. Central Ave. Don’t spend too much time trying to cate- gorize CC’s on Central. Whether you call it Southern, Creole or soul food (or, more accurately, all three) matters a whole lot less than the fact that it tastes really, really good. Mother and son Sharon and Devan Cunningham have roots in Louisiana and Mississippi, and it shows in dishes such as the gloriously light and bright shrimp étouffée, informed by tradition but not beholden to it. The duo’s beef debris — stewed until tender and rich with just a touch of sourness — is outstanding when ladled over smooth, creamy grits. Excellent renditions of breakfast basics share menu space with wild concoctions such as Hong Kong-style praline French toast spiced with cardamom and fennel. You can get some knockout fried catfish on Fridays, Devan’s bizarre and wildly delicious wings on Wednesdays and Sharon’s soul food on the first Sunday of the month, not to mention whatever they feel like featuring on any given day. But whatever you get, it’s guaranteed to be good. CHILTE 765 Grand Ave. Chilte is coming off a breakout year after transitioning from a food truck to opening in the revamped Egyptian Motor Hotel on Grand Avenue in 2023. The modern Mexican restaurant helmed by couple Lawrence Smith and Aseret Arroyo caught the attention of local foodies for its birria, which is stuffed into hand-pressed squid ink tortillas or a Benny Blanco flour tortilla and served alongside a savory miso consommé, as well as its mole de la casa and quesadilla with grasshoppers. Chilte also has generated lots of buzz outside of the Valley, with accolades from Esquire and Bon Appetit magazines. Contrary to the restaurant’s mantra of “Me vale madre,” the care and attention the team brings to their food is evident. Chilte’s menu changes seasonally, and the owners often host collaboration events with other chefs, making it worth a visit, and a revisit, regularly. CC’s on Central (Photo by Dominic Armato) Top 100 Restaurants from p 15 >> p 19
