Phoenix Dining

Our favorites include some of this destination's best restaurants--from fine dining to simple fare.

Owned and operated by Native Americans,  The Fry Bread House dishes out delightful creations, all made with "fry bread." Navajo Indians first made this pastry after the U.S. Army gave them rations of white flour--something they'd never seen before. This central Phoenix establishment makes fry-bread tacos filled with ground meat, cheese and beans and slathered with red or green chili sauces. For a sweet dessert try the honey-covered fry bread, served piping hot and sprinkled with powdered sugar.

The  Prickly Pair Deli & Winery , a popular mid-town breakfast and lunch stop, employs a friendly staff--there's nothing prickly about these folks. Sit in the warm sun at one of the sidewalk tables and enjoy a classic breakfast or, for lunch, a hearty sandwich on artisan bread with a huge bowl of homemade soup. On Wednesday nights guests sample from an Italian buffet, complementing their evening mangias with a superior bottled wine from the deli store. You know this place is good when local policemen are daily patrons.

Joe's Real BBQ in Gilbert smokes its own meat and chicken over pecan grill fires for an unbeatable flavor. Try the tender ribs, the barbecue pit beans (chunky with meat) and the zesty coleslaw. For dessert, there's home-made root beer and brownies. On weekends, take-out service may be faster--there's usually a line out the door--but you just might want to wait and enjoy the fun of serve-yourself eating on the outdoor patio. Locals know Joe's as a great place to take the kids.

The pizzas at  Pizzeria Bianco are made to order and topped with the likes of red onion, Parmigiano-Reggiano cheese and Arizona pistachios. Like the pizza, roasted vegetables for the antipasto are prepared in wood-fired ovens, where chef Chris Bianco smokes his own mozzarella each morning. This energetic and casual downtown hangout is frequented by local restaurateurs. While waiting for your table, stop at the wine bar next door.

In the recycled Arcadia post office,  Postino Winecafe blends Mediterranean tastes and flavors. Try the bruschetta on a serving board with toppings of roasted artichoke or ricotta with pistachios. Freshly made soups, crisp salads and panini sandwiches round out the menu. Service is relaxed, and the décor is charming--garage-style glass doors open to the sunny outside dining patio. There's always a waiting line for lunch.

At  Vincent on Camelback in central Phoenix, chef-owner Vincent Guerithault prepares dishes with French flair, using fresh seafood, lobster, veal, duck, lamb, beef and Cornish hen. The wait staff works as a seamless team to provide a high level of attention and expertise in each of several intimate dining rooms. Though the sauces are French, the cuisine style is "light." Order the dessert soufflés--they're big enough for two and worth the short preparation time.

For great steaks, a warm, friendly atmosphere and accomplished service,  Durant's fits the bill. The meat is aged to perfection, and a series of "Porterhouse Club" plaques on the walls attest to all the diners who've eaten the 48-ounce Porterhouse steak in one sitting. Fresh seafood is flown in daily and includes stone crab (in season) and Idaho trout. As you're walking in from the parking area, be sure to greet the grill chef as you pass through the kitchen. Durant's has been in business for more than 50 years and is often mentioned as the best place in town for steaks; the well-trained staff strives to make every visit exceptional.

Roaring Fork in Scottsdale is ideal for any special occasion. Service is consistently friendly and accomplished, and chef Robert McGrath combines Southwestern herbs and sauces with meat and fish in unique ways; his "campfire-cooked" salmon is a signature dish. From a spectacular dessert list, the toffee chocolate pecan pie is a dieter's downfall. The warm and intimate dining rooms of this "American Western bistro" have canal views and small niches for romantic dining.

"Modern Mexican Cuisine" is the theme of the  Barrio Cafe, where creative blends of traditional sauces enhance such dishes as enchiladas with chicken or fish grilled in banana leaf. The guacamole, made tableside with fresh avocados, spices and pomegranate seeds, may be the best you've ever eaten. Dessert churros are crispy cinnamon and sugar-sprinkled fritters filled with dulce de leche and topped with homemade vanilla ice cream--a heavenly end to any evening.

Using Arizona's indigenous foods, chefs Sandy Garcia and Janos Wilder at  Kai have created a changing menu of seasonal recipes--many featuring Native American ingredients and spices. Heirloom produce comes from ancient seeds cultivated by Southwestern tribal groups. Specialties include soup made with huitlacoche, a smoky-tasting fungus that grows on ears of corn; pan-seared duck breast with prickly pear compote; and beef tenderloin with a pomegranate demi-glace. In this elegant, modern space, you'll savor every bite.

Looking for a romantic getaway? Make a reservation at  T. Cook's, where elegant high ceilings and flowing draperies create Old World ambiance. This restaurant in the  Royal Palms Resort and Spa offers a selection of Mediterranean entrées, including delectable rotisserie dishes. Try the jumbo lump crab cake served with lemon thyme butter or the house specialty, osso buco with bleu cheese risotto.

In Litchfield Park, the Arizona territorial decor at  Arizona Kitchen creates an attractive, upscale backdrop for the restaurant's centerpiece--its display kitchen. Here you can watch the preparation of imaginative Southwestern cuisine in a well-choreographed dance. The guajillo chili-rubbed veal chop and pepita crusted ahi tuna are highlights; a memorable dessert combines the heat of guajillo peppers with cool homemade ice cream, served in a spun sugar bowl.

French-influenced Mediterranean cuisine isn't the only star at  Different Pointe of View. This restaurant at the  Pointe Hilton Tapatio Cliffs Resort sits some 700 feet above Phoenix, offering a spectacular sunset view of the valley and its sparkling evening lights. From thick and creamy soups like lobster bisque to delicate fish in savory sauces, the menu takes advantage of fresh seasonal ingredients. The award-winning international wine list is another selling point.

One of the valley's best "special-occasion" restaurants,  Mary Elaine's in Scottsdale has earned its reputation for first-class dining amid classical elegance. The professional staff attends effortlessly to a diner's every need. Courses are artistic, creative and innovative--the salmon mi-cuit is a perfect example. Slow-cooked over a cake of salt, the fish has a delicate texture and taste without saltiness. Chef Bradford Thompson is known for his chef's table, tasting menus and splendid versions of foie gras and pork belly. Prix fixe and wine-pairing menus also are offered; with more than 900 bottles, the wine list is one of the area's largest.

Popular for its Sunday brunch, casually elegant  Marquesa in north Scottsdale offers contemporary Mediterranean cooking with a Catalan influence. High points include the veal noisette with foie gras and truffle stuffing and the cheese course, with a wide selection of domestic and imported varieties served from a cart. Save room for the clever desserts. Seating is available indoors and out (if it's not too hot).