17 Feb 20th-Feb 26th, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | of accompaniments including crispy potatoes, “world famous” pinto beans, lightly charred elote, salsas and more that can be tucked into one of Huarachis’ pliant tortillas. These festive plates, plus an ener- getic dining room and an engaged staff keep us coming back for more. LEDU THAI 915 N. Fifth St. From the outside, LeDu Thai is unas- suming. The white stucco building sits back from the sidewalk, with an Edison- bulb-strewn patio lighting the way. Inside, this new downtown Phoenix eatery pops, from its vibrant decor to its bold dishes. The name LeDu comes from a Thai word that means “season.” The owners aim to celebrate family recipes using a rotating array of ingredients. The menu includes well-known southern Thai dishes, such as green papaya salad, pad thai and mango sticky rice, as well as less well-tread options. LeDu’s vegetarian riff on larb serves meaty oyster mushrooms in place of ground pork. The mushrooms are the ideal vehicle to take on the dish’s fiery chile-lime dressing. Among larger plates, try LeDu’s rendition of the comforting, zesty northern Thai curry noodle soup kao soi. UCHI 3821 N. Scottsdale Road, Scottsdale There’s no shortage of great places to get sushi in the Valley, both from notable local chefs and well-heeled restaurant groups that import their concepts. One of those recent arrivals is Uchi. The restaurant was founded in Austin, Texas, by James Beard Award-winning chef Tyson Cole. Its Old Town Scottsdale outpost is one of a growing number of locations being opened across the country. While that can be presumed as a negative, Uchi’s exceptional service and food, crafted with fine dining precision, made us question that bias. Order a la carte, opt for the chef’s omakase, or work with your server to build a tasting menu based on your preferences and budget. No matter what you choose, be sure to go beyond the well-curated sashimi and nigiri. Uchi’s expansive menu includes rolls, tempura, grilled meats and crudos, including Cole’s signature Hama Chili with yellowtail, citrusy ponzu, Thai chile and orange segments. PRETTY PENNY 509 E. Roosevelt St. Pretty Penny is the Downtown Phoenix’s Roosevelt Row is replete with places to eat and drink. Pretty Penny adds a dose of luxury, serving seafood towers, well- crafted pastas and steaks from a sleek, warm space. The restaurant recently moved across the street into the former home of bar and restaurant Disco Dragon. Pretty Penny is the result of a notable culinary collaboration. Downtown barmen Sam Olguin and Brenon Stuart, who own Killer Whale Sex Club and F.Y.P.M., teamed up with two alumni of Scottsdale’s Virtù family of restaurants, chef Marcelino Ramos and hospitality pro Ivan Herrera. The team sets the tone with a compli- mentary pour of celebratory bubbles. From there, try Ramos’ fan-favorite octopus tostada or the creamy, spicy lamb ragu with paccheri noodles. You’ll see the affable chef moving between the hidden kitchen and a guest-facing chef’s bar, finishing dishes there before dropping them off to diners. The bar menu is equally thoughtful, technique-driven and flavor- forward. The charred tomato martini, with its floral hint of basil, is the perfect pairing with pasta. Top 100 Restaurants from p 16 >> p 18 It’s not all raw fish at Uchi in Scottsdale. Don’t skip the lamb loin. (Photo by Sara Crocker) At LeDu Thai, the mushroom larb puts a veggie spin on a classic. (Photo by Sara Crocker)
