14 Feb 20th-Feb 26th, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | THE STONE KOREAN TOFU HOUSE 1870 W. Main St., Mesa Opened in Mesa’s Asian District in 2020, The Stone Korean Tofu House is a bright and inviting spot to enjoy delicious Korean cuisine. Here, bright red soup, served in earthenware bowls, hits the table at a rolling boil. As it bubbles away, servers drop off a raw egg, intended for you to crack right into your bowl. The extra protein cooks instantly, joining tender cubes of house-made tofu along with seafood, beef or veggies in the rich, fiery broth. Pro tip: Don’t wear a white shirt. The modern restaurant also offers savory staples such as beef bulgogi and short ribs served a la carte or in bibimbap bowls. TESOTA 300 W. Camelback Road When Doug Robson first opened Tesota, it was hard to tell what type of restaurant it would shape up to be. The chef and restau- rateur is the mastermind behind Gallo Blanco, Otro Cafe and Otro Cafecito, all restaurants that stick to Mexican cuisine. But Robson ventured beyond his roots with Tesota. The menu features poke, pastas, Asian-inspired salads and noodles, steak, chicken wings and more. So what ties it all together? First, the gorgeous Camelback Road space is filled with natural light, comfortable booths and colorful paintings. And second, expert preparation. Every dish is built with fresh ingredients and cooked to perfection. So the through-line here is quality. Whichever part of the world your meal was inspired by, it’s sure to be delicious. RAYOOG CAFE 78 N. Cooper Road, #101, Gilbert Get ready for brunch and a show at Rayoog Cafe in Gilbert. The casual restaurant is modern and welcoming yet understated. But the real spectacle begins as groups order the special combo feasts. Large circular platters are loaded with small plates of food that encircle a copper- colored metal çaydanlık, a traditional Turkish teapot with one stacked on top of the other. Skillful servers deliver the towering displays and pour tea from the vessels. For couples or smaller groups, we suggest the Arabic Way. This breakfast for two includes eggs with sausage, hummus, falafel, salad, yogurt, fava beans and baba ghanoush served with warm flatbread. Along with freshly brewed teas, the drink menu includes strong, rich Turkish coffee and a refreshing frozen mint lemonade. PIZZERIA VIRTU 6952 E. Main St., Scottsdale While much of Old Town Scottsdale leans into the glitz and glamor of the area and its clientele, it’s still possible to find cozy, warm and welcoming spaces to enjoy an expertly crafted meal in this East Valley city. Pizzeria Virtu is proof. This little spot inhabits a house, complete with a backyard patio. There, renowned chef Gio Osso puts a casual spin on his typical fine dining fare with wood-fired pizzas. Order a glass of wine and a crisp, flavorful salad to start, and settle in as you would at a friend’s house. Only here, those friends bring out delicious pies topped with top-notch ingredients such as San Marzano tomatoes, peppered bacon, chestnut honey or rapini pesto. The ingredients are cradled in the center of fluffy, bubbly dough that will leave you coming back for another slice. HARU SUSHI & GRILL 20165 N. 67th Ave., #125, Glendale When it comes to sushi, the rice itself isn’t often the ingredient that stands out. That is, unless it’s exceptional. This is the case at the modern Glendale restaurant Haru Sushi & Grill. Here, the rice is tender and sweet, offering a perfect backdrop that does anything but blend into the back- ground. It’s expertly wrapped around high-quality, fresh and sometimes spicy fillings to form nigiri and sushi rolls that are perfect for sharing. We’re particularly fond of the Kiss of Fire, a roll filled with spicy tuna and cucumber and topped with albacore tuna, a thin slice of serrano pepper and a dot of Sriracha. The sweet rice and piquant fillings make for a supremely craveable dish. TA’CARBON 2929 N. 43rd Ave. Phoenix is filled with numerous casual counter-service joints that sling tacos and burritos. But Ta’Carbon stands out in the crowd thanks to its high-quality eats. Take a look at the menus hanging overhead and slide up to the counter to place your order. Everything’s a la carte, so order a selection of items. The carne asada is cut small, tender and smoky. The al pastor is the perfect mix of tangy and rich. And the signature Hazz blend is a decadent mix of carne asada, mild green chile and melted cheese. These ingredients can top tacos and papas locas, stuff burritos or fill entree plates. After ordering, set your bucket-size styrofoam cup of horchata on a table and head to the salsa bar. Fill up little plastic cups with a rainbow of orange, red, green and brown salsas and get ready to dress up each bite as you work your way through the feast of tacos ahead. SANTO ARCADIA 4418 E. Osborn Road Originally, Nadia Holguin and Armando Hernandez were known for their super- casual taco joint where they served deli- cious Chihuahuan food from an old Dairy Queen drive-thru. But this culinary power duo has come a long way from then. This is perhaps best exemplified in their recently James Beard-recognized restaurant Santo Arcadia. Floral wallpaper, hanging greenery and exposed concrete floors set the tone for this rustic yet refined eatery. And that theme is carried through Ta’Carbon is a West Valley staple famous for its carne asada. (Photo by Tirion Boan) The Stone Korean Tofu House serves standout vegetarian and meat options in Mesa. (Photo by Mike Madriaga) At Haru Sushi, the gently sweet rice makes the rolls stand out. Try the Kiss of Fire (top) for a spicy bite that leaves you coming back for more. (Photo by Tirion Boan) Top 100 Restaurants from p 13 >> p 15
