Audio By Carbonatix
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.
94: Croissant from Essence Bakery Cafe
You can can get them in chocolate or almond — we even spied Meyer lemon in season one morning — but for our money, the extra flavors just get in the way of the buttery perfection that is Eugenia Theodosopolous’ original croissant.
Most chefs would be content with mastering one impossible French baked good. Not Theodosopolous. Don’t worry, you can still purchase the to-die-for macarons at Essence. But now you can alternate the sweet caramel confection with flaky, slightly salty, totally buttery bites of croissant.
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Ooh la la. Miss a dish?
100: Beckett’s Original Grilled Cheese from Beckett’s Table
99: Golden Gazpacho from Rita’s Kitchen
98: The Med Plate from La Bocca
97: Cash Sandwich from Main Ingredient Ale House
96: Sonoran Hot Dog from Nogales Hot Dogs
95: Fattoush Salad from Al-Hana Restaurant at Baiz Market
Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.
