COLLEGE FOOTBALL PLAYOFFS GUIDE Dec 18th-Dec 24th, 2025 phoenixnewtimes.com 23 in a casual setting with retro touches. At Main Burgers, there are just three semi- smashed burgers on the menu, all served in bubble-gum pink baskets. You can go with the Classic and keep your burger the same with American cheese, pickles and cara- melized onions. For a kick of spice, try the Sonora, topped with a crisp chiltepin and a cheese crust, bacon, caramelized onions, house sauce and lettuce, or go savory with the Chiwas, smothered in queso asadero, ham, roasted green chiles, caramelized onions, sauce and lettuce. Each is executed flawlessly from an open kitchen that patrons can watch while waiting to order. Paradise Valley Burger Co. 15689 N. Hayden Road, Scottsdale 815 E. Baseline Road, Tempe The menu at Paradise Valley Burger Co. can be a head-scratcher to the uninitiated. The burger shop’s owner, Bret Shapiro, applies a slightly stoned chef’s gastro- nomic touch to everyday burgers and shakes. Torched sugar on burger buns, like creme brulee? Yep. Burger patties that are battered and fried? You bet. Blueberry- habanero compote? Buckle up and hold onto your taste buds. These techniques and toppings may not seem like they’ll work, but Shapiro always manages to surprise and impress us with layers of flavor piled high on every burger at his Scottsdale and Tempe restaurants. It’s not just us he’s wowed. In Scottsdale, you’ll see Shapiro’s wall-of-fame, which includes local accolades and memorabilia from visits by Food Network chef Guy Fieri. Try the Brulee Burger that put PVBC on the map, or order our favorite, The Fritter. It’s two burger patties, a corn- muffin fritter, guacamole, a roasted green chile, cumin ranch and that aforemen- tioned compote. It’s a spicy-sweet, sloppy burger that’s well worth swaddling yourself in napkins to enjoy. Stoop Kid 901 N. First St., #107 Many know Stoop Kid as a breakfast desti- nation that serves stacked bagel sand- wiches. And these creative combos are a fantastic way to start the day. But we tend to visit Stoop Kid in the afternoon, when the tiny kitchen switches gears from bagels to burgers. The counter-service spot is located within The Churchill, downtown Phoenix’s collection of shipping containers. There, the staff sling crispy smash burgers elevated with delectable toppings such as homemade dill pickles and melty Gruyere cheese. Go all out with a Sunny, which comes loaded with a fried egg, or opt for the Decaf, a veggie burger topped with avocado, tomato, sprouts, diced pickles and onions. Complete your meal with your choice of potatoes - Curlies or Tots and then head next door to the Brill Line for a beer. Once your name is called, snag a table to chow down in the Churchill’s shaded courtyard. Where’s the (best) beef? Head to Stoop Kid downtown. (Stoop Kid) Burger Bowl from p 21 The Sonora burger from Main Burgers is topped with chiltepin, bacon and costra de queso. (Sara Crocker) >> p 24
