Lasagna with beef and sausage bolognese topped with plenty of parmesan cheese and fresh basil. These dishes and drinks are delightful, and even better enjoyed in the warm, welcoming atmosphere of the restaurant, decorated with forest green walls, gold candelabras and carved wooden chairs. Make sure to find a spot at this Tempe neighborhood gem, even if you have to park across the street. LIQUOR PIG 7217 E. FOURTH AVE., SCOTTSDALE Despite debuting in Old Town Scottsdale in March, Liquor Pig is the kind of well- oiled restaurant that feels like it’s been humming along for years. The restaurant was founded by industry veterans Scott Casey and Steve “Chops” Smith, with influence from other culinary power- houses such as award-winning Flagstaff chef Rochelle Daniel. Liquor Pig, decked in warm woods, iron and dim lighting, has the comfort and casual feel of a tavern. Many diners may have first learned of Liquor Pig because of a cocktail gone viral. The Spam Folder is garnished with titular pressed ham, served in its iconic rectangular can. Though Liquor Pig boasts an impressive bar crafting adventurous drinks, this spot is more than a place to snag a top-tier cocktail. Liquor Pig’s menu is ever- changing, eclectic and shareable. It’s the kind of place to bring a group and order rounds of ceviche, arancini and pasta, served on colorful, uniquely-shaped earth- enware. The restaurant’s friendly, thoughtful team will help you craft the perfect order. During a recent visit, Liquor Pig proved burrata can still surprise. Its version is accompanied by tomatillo hummus, saba and richly savory fried maitake mushrooms. The pastas are likewise impressive, especially the squiggly mafaldine served with a rich duck bolognese and garlic crumble. Toast that satisfying bite with a velvety but briny olive oil-washed dirty martini. INDIBAR 6208 N. SCOTTSDALE ROAD, PARADISE VALLEY Fine Indian dining is booming around Phoenix; you just need to know where to look for it. Tucked into an unassuming strip mall off Scottsdale Road, Indibar is crafting Indian cuisine with technique and finesse in a Deco-inspired space that boasts white-glove service. Indibar replaced the venerable Rancho Pinot in March. The restaurant’s team aims to transport diners to India, or introduce them to the complexity of the cuisine, through a menu of dishes both traditional and modern. Crisp Kheema Dosa, served with richly spiced ground lamb and a roasty, sweet- and-spicy tomato condiment called thakkali thokku, is a fun, rip-and-dip dish that was among our favorite bites this year. Indibar’s kitchen effortlessly flexes on classic curry shop dishes like butter chicken. It’s ruined us for anything but Indibar’s complex, creamy sauce and char- grilled chicken. The Kerala-inspired Meen Pollichathu, a banana leaf-wrapped branzino, is fragrant with curry leaf when you unwrap this package at your table. Indibar’s pastry team and bar are likewise pushing the envelope. If you’re imbibing, consider the Kaali Peeli, a cardamom, saffron and ginger-infused riff on a bee’s knees with a whimsical tableside presen- tation that will leave you charmed and ready for the meal ahead. MALEGRIA LATIN CAFE 1031 GRAND AVE. The little corner shop on Grand Avenue and Fillmore Street has been a staple for late-night eats, ordered from its window. That window closed in January when SnapBack Pizzeria shuttered. Over the summer, Melina Ruan Serrano brought the space back to life as a daytime cafe whose taut menu highlights the owner’s multicul- tural background through Mexican, Guatemalan and Salvadoran dishes. You can take your order at Malegria Latin Cafe to-go, but you’ll find a bit of quiet tran- quility on the twee restaurant’s courtyard- like shaded patio. The cafe offers a homey all-day menu that includes stellar breakfast options. Start with an iced latte made with nutty Salvadoran horchata or opt for a hot coffee drink with rich piloncillo. The Central breakfast sandwich is a fresh, comforting flavor bomb between sweet bolillo bread. The sandwich is layered with creamy mashed black beans, sweet cara- melized plantains, herbaceous crema verde, avocado, queso fresco and an expertly fried egg that’s studded with tender bits of onion and jalapeno. A bright, zippy Guatemalan salsa, chirmol, is served on the side. The Central sandwich, along with a side of baby potatoes bathed in a spicy-sweet macha chile oil and chiltepin honey, is our new go-to brunch order. MAIN BURGER 161 W. MAIN ST., MESA Main Burger is the answer to what happens when three James Beard Award semifinalists open up a casual burger joint. The downtown Mesa spot, from Roberto Centeno, Armando Hernandez and Nadia Holguin, opened in January. The simple space has a retro feel, courtesy of a stainless steel counter, clean white tile and a cute, anthropomorphized burger painted on the wall. The menu, meanwhile, takes a nod from bigger burger chains, offering just five main items. Three of those are burgers stacked with one or two patties and served in pink baskets. After one bite, it’s clear why the owners, who are partners in the nearby, upscale Mexican restaurant Espiritu, didn’t need to fill the menu further. There’s a classic, all-American cheeseburger, but it’s the Sonora and Chiwas burgers that should not be missed. The Sonora burger is packed with texture and heat from a caramelized cheese costra with chiltepin. For a savory bite, opt for the Chiwas burger, which nods to Hernandez and Holguin’s nearby Tacos Chiwas. It gets layers of flavor from ham, queso asadero, umami-laden caramelized onions and roasted green chiles. No matter Elite Eats from p 13 >> p16 Since Liquor Pig opened in March, the Spam Folder cocktail has made the rounds on social media. (Tirion Boan) Indibar serves a blend of classic and inventive Indian cuisine. (Arizona Restaurant Association) Order Malegria Latin Cafe’s breakfast sandwiches and spicy papas machas for a fresh, flavorful start to the day. (Sara Crocker)
