24 Feb 1st–Feb 7th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Polpetta, topped with sliced homemade meatballs, ham and sausage. SHIMOGAMO JAPANESE RESTAURANT 2051 W. Warner Road, Chandler Chandler’s hottest sushi restaurant offers a whole spread of sashimi, nigiri and maki, including sometimes hard-to-find options such as escolar, sweet shrimp and sea urchin. Crazy, modern rolls aren’t really the name of the game here, though you can get delicious and sometimes unexpected sushi rolls, such as the Zen Roll made with spicy yellowtail, shishito peppers and yamagobo or pickled burdock root and topped with albacore tuna and spicy soy. Some tempura dishes are available here, and there’s a selection of noodles and hot dishes from the kitchen, but the focus is fresh-from-the-ocean, neatly spiced and marinated raw delicacies served right from the sushi counter. SIZZLE KOREAN BARBECUE 3720 N. Scottsdale Road, #200, Scottsdale You may be familiar with Korean barbecue, but it’s key to note that things are done a little differently at Sizzle. Yes, you can order assortments of raw meats, and yes, there is a little grill at the center of each table. But here, the servers do the cooking. Sit back, relax and enjoy the show as the servers expertly move around the space, simultane- ously taking orders and bringing drinks while keeping an eye on which meats need to be flipped, doused in sauce or served. It is possible to order individual meats, but the best value — and the most fun option — is to order one of the sampler platters. Choose either pork or beef, and prepare for a meaty meal filled with different cuts and flavors. Each dish comes with banchan, or small veggie side dishes, along with salad and steamed egg. Pair it all with a fresh fruit- filled soju cocktail or imported Korean beer for a celebratory evening. SOURCE 3150 E. Ray Road, #104, Gilbert Claudio Urciuoli’s ethos is simple: “I don’t believe in expensive food,” he told our dining critic. As the name of the Epicenter at Agritopia restaurant implies, Urciuoli and business partner Akshat Sethi are focused on sourcing the very best ingredients while still offering a reasonably priced evening out. The kitchen lets the ingredients shine and makes plates that are stunningly simple and satisfying — grilled dates paired with parmesan and house-made bread; a chopped salad; pizzas with great chew and toppings such pistachio pesto that can be rich and comforting. Source is worthy of a casual weeknight dinner or a date night — and, with a well-edited selection of bottles, pantry items and fresh bakes, you can take a bit of Source home with you, too. SUGARJAM THE SOUTHERN KITCHEN 15111 N. Hayden Road, #170, Scottsdale If this were a list of the best brunch spots in the Valley, SugarJam A Southern Kitchen would be at the very top. On weekends, this place is a party complete with brunch cocktails and a DJ. But our favorite time to enjoy chef Dana Dumas’ exceptional cooking is during the week. The cafe is a little quieter, and there’s a shorter wait for a table, but the brunch experience is no less delicious. One outstanding dish is the SugarJam French toast. Sure, many brunch spots serve this classic, but none do it like this. Dumas soaks thick slices of challah bread in Grand Marnier, which when cooked, creates a crisp shell almost like a creme brulee. Top the bread with vanilla butter and drizzle on warm rum pecan maple syrup for a decadent bite. Don’t have a sweet tooth? Don’t worry. There are plenty of savory options that will satisfy. Pick from catfish and grits, buttermilk fried chicken and waffles, or applewood smoked pulled pork hash. Make sure to grab a homemade pie on the way out to save for later. Top 100 Restaurants from p 22 >> p 26 SugarJam The Southern Kitchen (Photo by Tirion Boan)
