Several chefs were featured on prominent television programs and recognized in national 'best of' lists.
Bon Appétit recommends the elote, steak of the day, ceviche of the day and caramelo.specializing in Mediterranean and Armenian cuisine also made The New York Times' list.
The Times says to "douse everything in pepper-forward take on chimichurri, and you’ve got what may be one of the best lunches in Phoenix."which combines Cambodian and Iraqi fare, was the final Valley restaurant highlighted by The New York Times. "These aren’t haphazard mash-ups; it’s thoughtful, intentional cooking that feels like a revelation," according to the Times.
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