There are people who eat their way through a city, and then there are people who translate it. Christina belongs to the second category. She has a gift for capturing a place through the plates, the pours, the patios, and the people who make it all happen.
Her newest book, Phoenix Eats and Drinks, is a follow up to Phoenix Cooks, and it arrives at a moment when the Valley’s culinary identity is not just growing, it is being recognized far beyond Arizona. For Gilbert readers, it is also a reminder that some of the best food stories in the region are happening right here in the East Valley, woven into the larger tapestry of what makes Phoenix such a compelling place to eat and drink.
Why a follow up, and why eats and drinks
With Phoenix Cooks, Christina focused on restaurants. With Phoenix Eats and Drinks, she intentionally widened the lens.
“Phoenix Cooks focused on restaurants, so this time around, I wanted to include some of our award winning bars and lounges,” she shared. Every year, she says, “the talent behind them gets more national attention,” and she wanted to bring those stories forward, too.
She points to a standout example that perfectly captures the momentum Phoenix is experiencing right now: Ross Simon of Bitter & Twisted Cocktail Parlour and Little Rituals being named a 2026 James Beard Foundation semifinalist. “My publisher has always been great to work with,” she added, “and they were totally on board.”
The feeling she hopes readers take with them
If you have ever tried to explain Phoenix to someone who has not been paying attention, you know it is not easy to summarize in one sentence. It is creative and globally influenced, but also deeply rooted in community. It is celebratory, but still unpretentious in the ways that matter.
Christina says she hopes the book carries a very specific feeling for readers.
“I hope readers feel the same local pride I did when writing the book,” she said. “Phoenix has grown into a true culinary destination, thanks to the passionate, talented, and hardworking people I had the honor of writing about.” Beyond being a cookbook, she hopes it is used as a guide, “for discovering the local treasures that make Phoenix so special.”
Her north star for curating the book
Curation is an art, especially in a region as expansive and fast evolving as the greater Phoenix area. Christina’s approach was to honor what has shaped the scene while also spotlighting what is pushing it forward.
“I tried to choose a mix of historic favorites and newer destinations that showcase the diversity of our food and drink scene,” she explained, “from lively cocktail bars to rustic farm to table restaurants to sleek globally inspired kitchens.”
She calls out examples that reflect that range and point to how Phoenix tells its story through food and drink:
Barcoa Agaveria, which celebrates agave spirits and Mexican culture
Joe’s Farm Grill set in Agritopia
Pa’La, known for wood fired cooking with Mediterranean and Japanese influences
The result feels less like a list and more like a love letter, one that helps readers understand not only where to go, but what kind of experience they are stepping into when they arrive.
Gilbert friendly picks Christina would send you to first
For Gilbert and East Valley readers, there is something special about seeing your own neighborhood culture reflected in the larger Valley conversation. Christina does not just nod to the East Valley. She gives it a real seat at the table.
“Besides those in the book,” she told me, “my Gilbert list would have to include Little Joe’s Italian Market for daily specials along with take home items like fresh pasta and Italian sausage.”
She also shared a spot that taps into pure comfort and nostalgia: “As a native New Englander, I love the old school East Coast vibe of Uncle Sal’s Pizza.”
And for the kind of evening where you want options without needing to over plan, she pointed to a one stop destination: Epicenter at Agritopia. “It is a one stop destination for three more of my favorites,” she said, naming Buck & Rider, UnderTow, and Source.
It is the kind of list that feels very Gilbert: approachable, elevated, and built for the way we actually live, with places you can grab for a quick bite, plan for a date night, or take friends when they are in town and you want to show off your side of the Valley.
A Phoenix day of eating and drinking, Christina style
When asked to narrow down an itinerary from the book, Christina did what any true local would do. She picked a neighborhood and built a full day around it.
“It’s tough to narrow it down since I love every restaurant in the book,” she said, “so I decided to pick a neighborhood for a day of eating and drinking: Old Town Scottsdale.”
She would start with brunch at ZuZu at Hotel Valley Ho, ordering a nitro espresso martini and choosing between “Russell LaCasce’s crème brûlée waffle for something sweet” or Russell LaCasce’s “signature Breakfast Fried Rice” if she is leaning savory.
Lunch moves to the patio at Pizzeria Virtù, “sipping an Aperol Spritz while deciding between Gio Osso’s Via Toledo Neapolitan sandwich stacked with salami, fior di latte cheese, eggplant, and arugula, or the Spilinga pizza with spicy nduja sausage.”
To end the day, she would settle in at The House Brasserie, starting with a pre dinner cocktail in the bar, then heading outdoors to dine under the stars on dishes inspired by Dustin Wheeler’s latest farmers market finds.
If you are reading this in Gilbert and thinking, we can do that kind of day out and still be home by bedtime, you are right. That is part of the magic of living here. The Valley is wide, but it is also wonderfully accessible when you know where to go.
Who this book is for
Christina describes Phoenix Eats and Drinks as a book that meets you wherever you are.
“It’s for everyone,” she said, “from locals who can learn the secret to their favorite dishes and drinks from the spots they love to visitors who get a curated roadmap to some of the city’s best.”
And for those of us who are always looking for a reason to turn an ordinary week into something memorable, she added this: “I also hope it’s used as a resource for planning date nights, celebratory dinners, or just finding a new spot to try with friends.”
The message she hopes readers remember
In a city where independent restaurants and bars are often powered by small teams doing big things, support is not just appreciated. It is essential.
“When chefs thank me for supporting them, I always tell them I would have nothing to write about if not for what they do,” Christina said. “I feel so honored that the people in these pages trusted me to share their recipes and their stories.”
For her, the heart of the book comes back to one word: community. “It’s all about community and spreading the word about the people and places that help define our city,” she said. “They rely on our support and I just hope that I do them all justice and help others discover how special they are.”
Closing
Phoenix Eats and Drinks is a celebration of what Phoenix has become, and it is also a reminder of how it got here: passionate people, bold ideas, and a community that shows up.
For Gilbert readers, consider this your invitation. Stay local when you can, explore the broader Valley when you want, and keep your calendar open for the next great meal, the next perfect cocktail, and the stories waiting behind both.
Silver Fox
Recipe courtesy of Poppy’s Office
SERVES 1
“As part of the interview process for beverage director of the Keeler Group, I created eight different original recipes, one being this salted espresso old-fashioned riff,” says Adam Downey. “At the end of the tasting, Paul Keeler said it was his favorite and the best old-fashioned he had ever had,” words that make this sophisticated sipper, now the #1 seller, even more special.
Salted Espresso Simple Syrup In a small heatproof bowl, whisk together hot espresso, sugar, and salt until the sugar and salt are fully dissolved. Allow to cool.
Transfer the mixture to an airtight container and place in the refrigerator to chill.
Syrup can be stored in the refrigerator for up to 2 weeks.
Assembly Pour all liquid ingredients into a mixing glass. Fill to three-quarters full with
ice cubes.
Stir until chilled, 12–15 seconds, and strain over a large ice cube in a rocks glass.
Garnish with an expressed orange peel and drop it into the glass. (To express, hold peel over the glass with outer side facing down and give it a gentle squeeze to release the oils onto the surface of the drink).
“I feel so honored that the people in these pages trusted me to share their recipes and their stories.”