Restaurants

Formerly Casa Ramos Redux, the eatery serves classic Jalisco-style recipes plus new globally inspired dishes and cocktails.

At these Valley restaurants, get bonus cash added to gift cards or save it as a little treat for yourself.

From the team behind Humble Bistro, this new restaurant is a celebration of the ocean served with style.

The team behind Wren & Wolf and the recently opened Carry On has big plans in the works for Phoenix and Tempe.

Leave the turkey in the freezer and the dishes to the pros. Feast without the fuss at Phoenix resorts and restaurants.

Like the idea of Friendsgiving but don’t want to cook? Gather your palls for these special dinners, beer releases and more.

The Mesa grocery store is closing soon, leaving two restaurants scrambling to find a new home. Here’s how to visit or help.

From Mary Elaine’s and Vincent’s to Anhelo and Kai, Valley fine dining has changed. Chefs discuss what the genre means now.

With just days until the holiday, St. Mary’s Food Bank needs 6,000 more turkeys to feed Arizona families. Here’s how to help.

Known for its hearty stews and soups, Del Yaqui offers a celebration of Sonoran and Yaqui heritage in every bowl.

This locally owned bakeshop sells pies, cookies, cakes and caramel all made by hand. Meet the duo behind Hunnie Butter.

Boxer and chef Hernan-Zeal Rivera’s food truck is punching its way to the top. Meet La Hamburguesa.

Find West Coast wines, shareable charcuterie and “Girl Dinner” at the latest concept from chef Christopher Collins.

The chef’s signature restaurant at the Grand Hyatt Scottsdale Resort serves Italian food with a Southwest twist.

Deadlines to place orders are coming up quick. Make sure you don’t miss out this pie season.

Move over brisket. Smoked turkey takes the spotlight at Valley smokehouses during Thanksgiving.

Local baker Nicole Nungoor has turned her Mesa kitchen into a school for students of sourdough.

These 11 Valley spots will leave you thankful for an abundance of takeout options on Turkey Day.

From jollof rice to egusi soup, chef Patience Ogunbanjo shares how to cook Nigerian food in small-group dining experiences.

Ever wondered how to make the perfect tamale? Test your skills and enjoy a three-course meal at these local tamale classes.

SugarJam expects to bake between 750 and 1,000 pies this Thanksgiving. Chef Dana Dumas shares how she preps for the holiday.

The Chandler shop is an essential part of many customers’ celebrations including Thanksgiving meals.