chicken, which comes with a fresh, lightly dressed salad and Peruvian sauces and salsas on the side. Grab a neon yellow Inca Kola to drink, and make sure to add an order of French fries. These thick-cut wedges are crisp and fluffy and pair perfectly with the juicy, expertly seasoned and roasted chicken. This spot will leave you coming back for more. VAYAL’S INDIAN KITCHEN 507 W. Thomas Road Vayal’s Indian Kitchen started as a food truck before launching its brick-and- mortar space in January 2024. Its new home in a strip mall on Thomas Road quickly became a neighborhood favorite. Some fans of the truck sought out Vayal’s rich curries and tender flatbreads at the new location. Other neighbors stumbled upon the new restaurant and quickly fell in love. Vayal’s does a roaring takeout business, but we love sliding into a booth at this casual, comfortable eatery and asking servers for their recommendations. The Dal Makhni, chunky with whole black lentils and tomatoes, is a must. The Kothu Parotta is a unique dish made with a pan- grilled flatbread that is sliced up and mixed with spicy veggies, paneer, egg or chicken. And the Tikka Masala, made with chicken, fish, shrimp or lamb, is a rich and creamy classic not to miss. TAMBAYAN FILIPINO FOOD 1534 W. Camelback Road Over the years, Tambayan Filipino Food has existed in the Valley as a pop-up, a cloud kitchen tenant and a food truck. In June 2024, it opened a brick-and-mortar restaurant on Camelback Road, providing fans a permanent spot to enjoy its delicious Filipino fare. The colorful dining room, decorated with bright yellow booths, green walls and neon lighting, is the perfect backdrop for the vibrant food. Start with a purple ube horchata before digging into the Pancit Overload. This dish functions somewhat like a sampler platter, as the stir- fried noodles are topped with lechon and lumpia. The Chicken Inasal is another standout. The lemongrass-infused chicken is grilled and crisped to perfection and served on a banana leaf. The pork adobo is savory, rich and deep in both color and flavor. And to finish off your vibrant meal, opt for the rainbow-colored Halo Halo made with shaved ice, tapioca, banana, red mung beans and ube ice cream. COURSE 7366 E. Shea Blvd., #106, Scottsdale After years of honing his craft at some of the best dining establishments in the Valley, chef Cory Oppold forged his own path with Course. From the outside, this little restaurant is just another tenant in a Scottsdale strip mall. But inside, the expe- rience is fully fine dining. During the evening, Course offers tasting menus with small bites that rotate throughout the seasons. Tuesday through Thursday, the meal consists of five courses. On Friday and Saturday nights, customers get the full eight-course experience. In January, the chef was named a James Beard Award semifinalist. BAD JIMMY’S 108 E. Pierce St. Part casual burger shop, part cocktail bar and all hipster hangout, Bad Jimmy’s has left its glowing red neon mark on downtown Phoenix. What started as a pop-up that served smash burgers is now a brick-and-mortar destination. In the former home of The Breadfruit and Rum Bar on Pierce Street, the team serves a tight menu of classic burgers and waffle fries. Specials rotate and are worth trying each time. The wings are a hot commodity, as are swirls of vanilla soft serve topped with shiny verdant drips of olive oil. Whether you’re stopping in for a greasy meal after a night spent at the surrounding bars or grabbing a quick burger and a soda for lunch, this downtown Phoenix spot is sure to satisfy. THE ENDS 7137 E. Stetson Drive, Scottsdale In the heart of Old Town Scottsdale, this new restaurant opened with big aspira- tions. The Ends was inspired by, and designed to pay homage to, the late chef, television personality and world traveler Anthony Bourdain. His influence guided the decor, where warm lighting and cozy tables are arranged to foster conversation. And, of course, it helped shape the menu. Flavors from around the world come together, allowing customers to enjoy handmade pasta alongside egg yolk nigiri, French onion soup or a Japanese Wagyu sando. The shareable plates include a showstopping rack of lamb with harissa brodo. The drinks menu combines creative flavors with scientific precision in mixing, clarifying and presenting delightful sips. Dare we say, The Ends achieved its goal. MISTER PIO 4502 E. Thomas Road Mister Pio’s menu is evident from the parking lot. As soon as you open your car door, the aroma of roasting chicken hints at what’s to come. Step inside this small, modern spot and smoke from the gargantuan rotisserie oven hits you in a wave and then swallows you whole. Slide up to the counter and order a whole or half At Mister Pio, the aroma of roasting chicken welcomes you from the parking lot. (Photo by Zach Oden) Tambayan’s pancit is made with canton and bihon noodles, carrots, celery, red bell peppers and cabbage. (Courtesy of Tambayan Filipino Food) Entrees such as the tender and spicy lamb are perfect for sharing at The Ends. (Photo by Tirion Boan) Vayal’s Indian Kitchen serves a variety of aromatic, flavor-packed dishes. (Photo by Tirion Boan) Fans of Bad Jimmy’s will soon be able to find the downtown Phoenix restaurant’s signature smash burgers in two new locations. (Photo by Isaac Torres) >> p 14
