16 April 2nd - April 8th, 2026 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Questions? Feedback? Email me at [email protected] • Follow me on RATING (out of 5 McFly’s) 2026 MAZDA CX-70 TURBO S PREMIUM PLUS: LUXURY ENERGY… WITH A MAZDA IDENTITY CRISIS 2026 MAZDA CX-70 TURBO S PREMIUM PLUS The 2026 Mazda CX-70 The 2026 Mazda CX-70 Turbo S Premium Plus pulls up Turbo S Premium Plus pulls up like it just got accepted into the like it just got accepted into the luxury SUV group chat… but still luxury SUV group chat… but still remembers where it came from. remembers where it came from. With a price tag of $59,675, it’s With a price tag of $59,675, it’s playing in serious territory, brushing playing in serious territory, brushing shoulders with brands that have shoulders with brands that have been charging premium prices for been charging premium prices for decades. Under the hood, you’ve decades. Under the hood, you’ve got a turbocharged 3.3L inline-6 got a turbocharged 3.3L inline-6 pushing around 340 horsepower, pushing around 340 horsepower, paired with an 8-speed automatic paired with an 8-speed automatic and standard AWD. Translation: and standard AWD. Translation: it’s smooth, strong, and way it’s smooth, strong, and way more refined than you expect more refined than you expect from something wearing a Mazda from something wearing a Mazda badge. badge. On the road, this thing feels On the road, this thing feels legit. It’s quick, composed, and legit. It’s quick, composed, and has that rear-biased feel that has that rear-biased feel that makes it more fun than your makes it more fun than your typical crossover. It doesn’t scream typical crossover. It doesn’t scream performance, but it absolutely performance, but it absolutely moves with purpose. Fuel economy moves with purpose. Fuel economy comes in around 23/28 MPG, comes in around 23/28 MPG, which is solid considering the size which is solid considering the size and power. Not amazing, not and power. Not amazing, not terrible. Just respectable for what it terrible. Just respectable for what it is. is. Inside is where Mazda really Inside is where Mazda really tries to land the punch. Nappa tries to land the punch. Nappa leather, clean layout, high-end leather, clean layout, high-end materials, and just enough tech materials, and just enough tech to feel modern without turning into to feel modern without turning into a spaceship. It genuinely feels a spaceship. It genuinely feels like a near-luxury cabin. Quiet, like a near-luxury cabin. Quiet, comfortable, and dialed in. You get comfortable, and dialed in. You get in and immediately think, “Okay… in and immediately think, “Okay… this is nice.” this is nice.” And that’s where the internal And that’s where the internal debate kicks in. debate kicks in. Because here’s the truth. Because here’s the truth. This is a solid whip. It drives well, This is a solid whip. It drives well, looks good, and punches above looks good, and punches above its weight. But at nearly $60K, its weight. But at nearly $60K, you’re still saying, “yeah… but it’s you’re still saying, “yeah… but it’s a Mazda.” That’s not a knock on a Mazda.” That’s not a knock on quality. Mazda is killing it right now. quality. Mazda is killing it right now. It’s just a brand perception thing. It’s just a brand perception thing. At this price, people start cross- At this price, people start cross- shopping BMW, Audi, and Lexus shopping BMW, Audi, and Lexus whether it’s fair or not. whether it’s fair or not. At the end of the day, the CX- At the end of the day, the CX- 70 Turbo S Premium Plus is 70 Turbo S Premium Plus is impressive. It’s refined, powerful, impressive. It’s refined, powerful, and legitimately enjoyable to drive. and legitimately enjoyable to drive. But it lives in that weird space But it lives in that weird space where it’s trying to be luxury… while where it’s trying to be luxury… while still being Mazda. And depending still being Mazda. And depending on the buyer, that’s either the whole on the buyer, that’s either the whole appeal or the biggest hurdle. appeal or the biggest hurdle. Comfort: Value: Fuel Economy: Looks: The Drive: Safety & Security: Overall: Sound System: Bells & Whistles: Dynamic Duo Popular pizza pop-up and Churchill owners partner on new downtown destination. BY SARA CROCKER T he team behind The Churchill and a popular pizza pop-up have teamed up on a new restaurant and bar. Otra Pizzeria and Better Days will open in the shadow of Chase Field in Phoenix’s Warehouse District this summer. Kell Duncan and Stephen Allen are behind the shopping and dining hubs The Churchill in downtown Phoenix and the forthcoming Jefferson House in Peoria. With this new project, they’re making the most of the historic Gerardo’s Building located on the northeast corner of Third and Buchanan streets. The space was formerly home to a pool hall and soda fountain, and more notably, the long-running Sonorense Cafe. Duncan moved to the Warehouse District around 2012, and his time living there made him fall in love with downtown Phoenix. The developer recalls often walking by the two-story, Art Deco-detailed brick building. “I was always looking at that spot,” Duncan says. “I always wanted to know what was going to happen with it.” Now, Duncan is turning his curiosity into action. A pizza oven helmed by Cesar Velasco and his team will warm the first floor, while The Churchill team will run the bar upstairs. Velasco’s Neapolitan-style pizza pop-up has gained a dedicated following over the last three years. He’s excited to take the next step. “It’s been very surreal,” Velasco says. “I know we’ve been busting our butts and making sure that we’re out there being consistent, and now it’s finally paying off.” Though the businesses will operate sepa- rately, the teams will serve food and drinks across both floors. “They’ll be connected,” Duncan says, “but it will feel separate.” What to expect at Otra Pizzeria and Better Days When guests step inside the modern, retro- inspired Otra Pizzeria, the open kitchen will set the tone. Giving diners a glimpse of the pizza-making process mirrors what Velasco and his team have done since 2023: cooking pizzas in a wood-fired oven outside local wine bars, breweries and businesses. “What we offer at the pop-ups now is what we’re trying to offer at the restaurant,” Velasco says. “It’s just more of a deeper dimension.” The chef came up through the fine dining ranks at notable Valley eateries, including Christopher’s, Chula Seafood and Fat Ox. Velasco started stretching dough and firing pies at The Pemberton’s pizzeria, Pie-Curious. He soon channeled his culinary know-how and heritage with Otra Pizzeria. After a brief residency at the now-shut- tered Miracle Mile location of Spce Coffee, Velasco was searching for a brick-and- mortar. A Local First Arizona staffer intro- duced him to Duncan. “I had a whole business plan,” Velasco says. “He’s had my pizza, so he knew who he was going into business with.” Now, the pizzaiolo and bar teams are in a full sprint to open the doors of the dual- concept space. The chef will keep Otra’s menu similar to what diners have come to expect at the pop-up: wood-fired pizzas with charred, bubbly crusts topped with classic and fusion ingredients, like housemade fennel sausage and burrata with salsa macha. Seasonal salads and Otra’s popular charred romaine Caesar will continue to be part of the menu, too. Velasco and his crew will add appetizers and pasta to the menu. Among the noodle dishes is a rolled lasagna made with a barbacoa bolognese, bechamel and a guajillo pomodoro sauce. Otra’s chefs will also craft some desserts, and Velasco plans to partner with local vendors on other treats. In time, the chef anticipates adding more seasonal, chef-driven dishes highlighting Arizona ingredients. The pizzeria will offer daily counter- service lunch and full-service dinner. The Otra kitchen will turn out Roman-style square slices from around 10 p.m. to midnight for Better Days customers. Beer, wine and cocktails from Better Days will also be available to Otra patrons. Duncan has tapped long-time Churchill bartender Fendi Vaughn to manage the bar. “I really want her to have creative freedom,” Duncan says of the bar menu, which is still in development. The bar will open in the evening and stay open late. The upstairs watering hole will feature a vintage dive-bar feel, with warm, dim lighting, checkerboard floors and red booths lining the perimeter. “We’re going for a friendly, approachable, neighborhood bar,” Duncan says. Better Days and Otra Pizzeria Opens this summer | 421 S. Third St. ▼ Food & Drink A rendering of the outside of Better Days and Otra Pizzeria, which will feature a courtyard. (Better Days/Otra Pizzeria)
