15 Dec 26th, 2024-Jan 1st, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Best Bites of the Year The 12 best dishes and drinks we tasted in 2024. BY TIRION BOAN AND SARA CROCKER T hroughout the year, the Phoenix New Times food team travels around the Valley, constantly on the hunt for the most delicious delicacies the city has to offer. For our First Taste series, we try the buzziest new restaurants to let you know if they are worth the hype. We also do research for our lists of the Top 100 Restaurants and Top 100 Bars in the Valley, and each month we break down the best bites and sips we tried while out and about. At the end of the year, it’s time to reflect. And we’re looking back on a very tasty 2024. Through the mountain of dishes and drinks that we try throughout the year, some rise to the top. These are the entrees we found exceptional, the drinks that made us order another round and the desserts that we dream of. Here are the 12 best bites and sips we enjoyed at Phoenix bars and restaurants in 2024. Lamb at Hai Noon 7017 E. McDowell Road, Scottsdale We could put just about anything we had during our visit to Nobuo Fukuda’s Hai Noon on this list, but of the several small plates we gobbled up with delight, the dish that is living rent-free in our minds is the lamb. The dish appears simply: two lightly seared chops with a mango and fennel salad. That first bite is disarming, not just for how tender and perfectly cooked the lamb is but also for the bold burst of flavor rendered from a coconut curry marinade. It gets even better with some of that refreshing salad piled on top. Our only regret afterward was not ordering a second plate. Cemita Poblana with Milanese de Res at El Rincon Poblano 3302 W. Thomas Road, #1 El Rincon Poblano highlights the owners’ family recipes from Puebla, Mexico. Among them is a Pueblan-style torta, the Cemita Poblana. Cemita is the name of both the sandwich and the bun, which is light with a crisp exterior topped with sesame seeds. A breaded, fried beef cutlet is the traditional foundation and the sandwich arrives with the cutlet over- hanging the bun, offering an enticing first bite. The sandwich is also topped with stringy, stretchy Oaxacan cheese, slices of avocado, onion and, if you like, chipotle casero, a housemade chipotle condiment. The crisp toasted bun and beef give way to sweet onion and creamy avocado, punc- tuated by salty bits of cheese and hits of spice from the chiles. It’s a feast all wrapped up in a green-and-white checkered paper. Quesa-Birria at Baja Roots Multiple locations Tijuana-style food truck Baja Roots pops up frequently at Cobra Arcade Bar downtown, and occasionally at other spots around town. Run by chef Emilene Carillo, the truck is known for its menu of tacos, slow-roasted elote and spicy birria ramen along with a few secret menu items. But we’re partial to that tender birria folded into cheesy quesadillas and dunked in a rich, savory consome. Red and green salsas add a pop of brightness to the hearty meat and cheese. It’s messy, spicy and greasy in the best way. What more could you want from a late-night snack? The Arabic Way at Rayoog Cafe 78 N. Cooper Road #101, Gilbert The suburbs of Gilbert may not be where one might expect to find a tiny restaurant serving an outstanding array of Middle Eastern breakfast foods. But the secret’s out. On most weekend mornings, every table is filled with families starting their days with a hearty meal. Rayoog Cafe calls itself a Mediterranean breakfast restaurant and has connected locations in Jordan and Iraq. The menu includes many individual dishes, but to get a taste of a selection, we ordered The Arabic Way, a sampler that comes with fried eggs topped with sausage, bread, hummus, falafel, salad, yogurt, fava beans and baba ghanoush. Salty bites of sausage sop up the rich egg yolks. The hummus was silky smooth and the falafel was soft and spongy. The meal is also fun to eat, as you can rotate between all the different dishes one bite at a time. The spread is perfect for sharing between two people and is best paired with a cup of strong Turkish coffee or a refreshing frozen mint lemonade. Pork Belly at Barley & Smoke 10144 W. Lake Pleasant Pkwy., Peoria Barley & Smoke, the West Valley speakeasy and chef’s table experience tucked inside Peoria Artisan Brewing, serves simple, elevated New American fare and craft cocktails in a sleek, stylish setting. The pork belly was our favorite bite from our first visit. Crisp on the outside, tender on the inside, the cubes of pork belly are paired with similarly sized chunks of lightly tart and sweet cured watermelon and a bright adobo sauce. Salty roasted peanuts add crunch, and peppery splices of radish give the refreshing relief to go back for more. The lamb at Hai Noon looks simple, but it’s a stunner that’s not to be missed. (Photo by Sara Crocker) The Cemita Poblana from El Rincon Poblano is packed with flavor and texture from its crisp bun, fried beef cutlet, stretchy Oaxacan cheese, slices of avocado, onion and spicy chipotle casero, a housemade chipotle condiment. (Photo by Sara Crocker) The Quesa-Birria at Baja Roots is the perfect combination of rich, cheesy, spicy and satisfying. (Photo by Tirion Boan) The menu at Rayoog Cafe has a wide selection of dishes. The Arabic Way, a sampler breakfast perfect for sharing, allows you to try many dishes at once. (Photo by Tirion Boan) Barley & Smoke’s pork belly (right) is a standout among its shareable plates. (Photo by Sara Crocker) >> p 16 ▼ Food & Drink
