Grainy from p 25 feta topped with an over medium egg, and their Lean Machine Bowl, a mix of field greens, sautéed red peppers and mush- rooms, red onion, sweet potatoes, quinoa, avocado, and yellow squash, plus a generous portion of pan-roasted salmon. In fact, everything is generous about these showstoppers. They’re large, in charge, and beyond filling — and all gluten-free. Snooze an A.M. Eatery Multiple locations Choosing the plant-powered Makin’ It Grain Bowl means bypassing the syrup- soaked pancakes and French toasts at Snooze for something decidedly less coma- inducing, but the rewards are so worth it. The savory bowl starts with a mixture of farro, black rice, and quinoa mixed together with onion jam and mushrooms for a risotto-like consistency. The bowl comes topped by peppery arugula, cherry tomatoes for added pop, and house-made pickled peppers, plus sliced avocado and toasted hemp seeds. The crowning glory are cage-free eggs served sunny-side up with two perfectly pristine runny yolks begging to be broken. This bowl is way more satisfying than soaking pancakes in syrup and you won’t need a nap after. Oak on Camelback 111 East Camelback Road 602-200-8111 St Francis has turned even more saintly with its new owner, Chef Robert Bogart, and new name, Oak on Camelback. With a menu full of wood-fired fare that’s cooked in a custom wood-burning oven, it’s easy to get lost in crispy revelry — crispy pork ribs, crispy fingerling potatoes, crispy Brussels sprouts, and crispy chicken – but don’t overlook the Forbidden Rice Bowl. The sumptuous stunner starts with black rice, a nutty, deeply flavored grain that was once reserved for Chinese royalty, and adds in colorful pops of edamame, carrots, snap peas, mushrooms, and Brussels sprouts, all tossed in a green curry coconut chili sauce that’s more sweet than spicy. An elegantly plated dish that sings with heavenly flavors, the bowl is topped with a long and luxurious stalk of oak-fired charred broccolini that gets your knife in on the action. 30 Mowry & Cotton 6000 East Camelback Road, Scottsdale 480-423-2445 There’s something special about lunching at a resort, especially one as spectacular as The Phoenician ( just ask George Clooney), from driving into the groomed grounds at the base of Camelback Mountain to sitting on Mowry & Cotton’s expansive patio overlooking the lavish pool. The Citrus Salmon and Chickpea bowl feels just as special. The bowl is a perfectly plated arrangement of bright pickled cabbage, crunchy cucumber, hearty beets, olive oil-drizzled avocado, and greens that look freshly plucked from the ground. The whole array revolves around a mountain of chickpeas bathed in gorgeous green goddess dressing and salmon cooked in the hearth and cooled. Pair it with a crisp Riesling and pretend you’re on vacation. Original ChopShop Multiple locations With its crisp interior, baskets of fresh fruits and vegetables, and sunny dispo- sition, just walking into ChopShop feels healthy. The bowls are no exception. Ranging from a Spicy Korean Steak Bowl garnished with sesame seeds and green onions to a Green Curry Tofu Bowl with cilantro and sugar snap peas, or a Teriyaki Chicken Bowl topped with avocado and Brussels sprouts, all six bowls on the menu come with roasted broccoli, cauliflower, onion, carrot, mushrooms – in other words, no shortage of veggies – and your choice of base. Options include brown rice and sweet potato hash, or forbidden rice or quinoa for $1 upgrade. The finished bowl comes out piping hot and sauced just right. Pair it with a Power Green juice for a power-up combo. La Grande Orange Grocery & Pizzeria 4410 North 40th Street 602-840-7777 The Berkeley Bowl at La Grande Orange lives up to its name. The bright, farro-based bowl is brimming with vege- tables, bold Brussels sprouts, strips of yellow peppers, cauliflower, and spinach, all sautéed over high-heat with a splash of cherry vinegar, plus Fresno chilies for a hint of heat. Absolutely pour on the house- made lacto-fermented hot sauce, a sweet- sour-spicy side that’s a little hippy-dippy and a whole lot zingy. The only thing missing is avocado, a righteous add-on. Sit on the patio and pretend you’re in California. Pa’La 2107 North 24th Street 132 East Washington Street 602-368-3052 There’s good reason you won’t find an online menu at Pa’la. With a heavy emphasis on seasonality and local sourcing, the menu is continually changing. That said, you can count on the Navarro Bowl, a menu mainstay where no ingredient is an afterthought. Chef and owner Claudio Urciuoli starts with a mix of locally-grown heritage and ancient grains, like White Sonora wheat and red fife, then adds wood-fired roasted veggies, creamy cannellini beans, and toasted seeds to balance the richness. The earthy medley is dressed in a blend of extra virgin olive oil, cabernet vinegar, and smoked shoyu soy sauce for a robust yet restrained finish that’s more than the sum of its parts. Richly satisfying on its own, topping it with premium seafood — like wild shrimp from Mexico, tai snapper from New Zealand, or Spanish octopus charred just right in the wood-fired oven — takes this bowl to the next level. MAY 26TH– JUNE 1ST, 2022 PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | phoenixnewtimes.com
