16 April 9th - April 15th, 2026 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | When Lobo moved from Dubai to Phoenix, he was surprised that the Michelin Guide was not already here. He saw exciting new concepts emerging throughout the city and wanted to be in the pack. When he opened Indibar a year ago, Lobo joined with executive chef Ajay Singh to model the concept on the Michelin-starred restaurants he worked at and dined at during his holidays. The James Beard semifinalist nod whetted his and Singh’s appetite for awards season. “The guide is going to elevate all the restaurants in the Valley and bring foodies from all over the world to Arizona,” Lobo says. “There are some fantastic chefs cooking food, and this time they all have the opportunity to shine in the limelight. Michelin brings this aura of magic to the entire restaurant industry, which makes you want to drive to be your best self on a day-to-day basis.” Badman looks forward to the attention helping restaurants stay buzzy during the slow summer months. It will also help update Phoenix’s reputation as “cowboys, potatoes and cactus,” in her words. But Hashimoto says she hopes the party won’t leave Arizona’s smaller and casual eateries behind. “If we become a dining destination, don’t forget about the little people, the mom-and-pops, because that’s where I feel the heart of the restaurant industry really is,” Hashimoto says. “I don’t ever want it to lose its soul in the recognition.” DREAMS AND A DAY OFF Anhelo chef Ivan Jacobo isn’t optimistic about his Scottsdale fine-dining restau- rant’s chances. Major repairs forced his downtown Phoenix restaurant, Flour & Thyme, to temporarily close in January. If that hadn’t taken as much attention and energy, he may be more excited. “The restaurant hasn’t been operating at 100% because I haven’t been able to give 100%. I’m not giving an excuse, but that’s me being realistic,” Jacobo says. “I hope they haven’t dined with us, and if they did, I hope it was a good day.” But whenever Anhelo is mentioned in the same conversation as Christopher’s, COURSE and Cafe Monarch, he views that as a win. “Just that my restaurant is being talked about in that way, how could I be sad if I don’t get a Michelin star?” Jacobo says. “But getting one would be truly amazing.” Years ago, Jacobo’s brother spotted a Michelin Man figurine at an antique store and gifted it to him. It’s been a presence on Anehlo’s kitchen counter ever since, long before Arizona became eligible for the guide. Today, it’s a visual motivator and also a reality check of a standard that may just be out of reach. For now. “So many people tell us, ‘You deserve a Michelin star,’” Jacobo says. “But I see us not performing to the level we had or should be. If we don’t get it this year, I promise, we will get one next year.” Traditionally, Michelin stars were reserved for fine-dining establishments with white tablecloths that served French or other classic, elegant fare. But the guide has modernized to include street food-style eateries and cuisines from regions that had been previously ignored, Lobo says. La Barbecue, an Austin eatery known for serving top-tier smoked meats on paper plates, and Taquería El Califa de León, a Mexico City taco stand, are recent examples. To win a star has been a lifelong aspira- tion for Lobo. To win the honor for Indian cuisine would make it even more special. “Food connects culture and people together, and honest, authentic food will be in the spotlight,” he says. “It would be a childhood lifelong dream come true.” Badman is excited to see the process unfold. Getting an invitation to the cere- mony isn’t a guarantee of a star, but she says if FnB does receive an invite, her heart may beat a little faster as the restaurants are called out. “You get that invite, and you’re definitely going to be nervous,” Badman says. “If so, I hope it’s going to be on a Monday. That’s my only day off.” Chefs Ajay Singh and Nigel Lobo of Indibar. (Isaac Torres) Star Struck from p 15
