Queen Creek Olive Mill
Sitting beneath the canopy of olive trees and flanked by cypresses, you might almost believe yourself to be in Tuscany. In fact, you are at Queen Creek's very own Olive Mill where everything on the menu is made with or cooked with the olive oil grown, pressed, and bottled right on the premises. The diversity of flavors such as vanilla, lemon, garlic, or chili allows for amazing flavors to be infused in the plates served up at the Mill. President, John Rea, works at the family run Mill and restaurant to provide, what they call, 'casual mediterranean' fare.
Diners can enjoy a delicious kalamata sandwich, which was featured on the Food Network. The salami is made by the local Pork Shop using the Olive Mill's own kalamata olives, then dressed with herb roasted tomatoes, provolone, arugula, red onion, and all on an Italian roll. There is also the Chopped Salad which includes garden greens, tomatoes, cucumbers, olives, feta, red onion tossed in a summery Meyer Lemon Olive Oil vinaigrette.
Let us not forget the pizzas made on site by their very own pizzaiolo, Agustino, who hails from Sicily (the said 'birthplace' of pizza). There are antipasto boards beautifully arranged, bruschettas, and soups. However, dessert is not to be missed. There is an array of gelato to choose from, a moist Orange Valencia cupcake, and then the most amazing dessert cannolis that have a light and crispy crunch on the outside and filled with sweet cream on the inside. You can choose from flavors like chocolate or pistachio, neither will disappoint.
The Olive Mill serves breakfast, lunch and dinner, and you can even arrange private events. Keep up with their calendar of festivals and the occasional Tavolo dinners that serve up a 4 or 5 course meal. Overall, the Olive Mill strives for fresh, delicious foods designed to bring people together and enjoy life.
Underground Burger
Tanya and Brian Poag started the Underground Burger as a 'ghost kitchen' in their BBQ restaurant up in Washington state. Since they lived in a rather tight knit community most people who frequented their restaurant, gradually learned of the 'speakeasy' burger that was on offer if you knew to ask. Their daughter Madi, along with her husband Tanner Bouma, decided to bring the Underground Burger to Queen Creek, another tight knit community focused on family and food.
Their menu is simple, and this allows for them to focus on quality ingredients. The burgers are made with a juicy angus beef patty that sits upon a brioche bun (or a gluten free one if you prefer) There are also a selection of toppings and homemade sauces that create interest and new flavor combinations. Still, this isn't fast food, this is a gourmet burger. The great taste doesn't end there either, their waffles fries (which are also gluten free) are golden and crisp and are the perfect accompaniment.
To top off this American classic dish you have to order the milkshake. There is the standard vanilla and chocolate but there is also strawberry and even a seasonal milkshake flavor. The secret is out on Underground Burger, and the great taste and quality ingredients are sure to make this a must see in town.
Moreno's Mexican Grill
You hear the loud sizzle of the plate before it even arrives at your table. This is the Trio of Fajita's served with your choice of grilled marinated meats, beans, rice and guacamole. This is what you hope Mexican food will be, fresh, spicy, and flavorful. Martina Moreno says the dream of the Moreno family was to grow their Sonoran hot dog stand into a restaurant, now they own seven locations, including this one in San Tan Valley.
We arrive in the morning and it is already busy with customers and the kitchen is hard at work. Martina brings out several dishes including a charbroiled salmon taco topped with mango salsa and cheese. Everything is fragrant and looks appetizing. The dishes are a mix of traditional Mexican and some family recipes.
Above all, Martina says their ethos is one of 'gratitude'. For each customer that orders food, the Moreno family feels thankful and are going on 13 years of serving their community. They still serve their famous Sonoran hot dog on the menu too, so somethings never change.
San Tan Flats
In 2005 there wasn't very much around the spot where San Tan Flats now stands. Today, there are auto dealerships, another building going up beside it and even a doughnut shop across the road. Still, once you enter San Tan Flats you feel as though you are in another world, one that was created by Dale Bell and his son Spencer. The entire feel of the place is an homage to the cowboy culture of Arizona with horseshoes or cowboy hats on the walls among other knick knacks.
The steakhouse, which boasts burgers, ribs, steaks and more, has become a local favorite. Most of the seating is outdoors, there is a stage, a pool house with arcades, live music, and even s'mores by the fire. They call it 'all the fun of camping without having to sleep on the ground'. Yet, general manager, Dylan Frisell, says that they do almost no marketing, relying on word of mouth, stating, 'The food brings people here, and the atmosphere keeps them here.'
Dylan says their 'Surf and Turf' and half rack of ribs are delicious and quite popular, but by far their number one dish is their flat iron steak served with a choice of sides of cole slaw, asparagus, potato cake, fries, and more. There is a kids menu and fun for the whole family, including a great view of the mountains beneath string lights and the stars at night.
Vero's
Scott and Kris Benedetto own Vero Chicago Pizza. The word 'Vero' is Latin for true, and what they remain true to is the Chicago style pizza they serve up daily. Scott is originally from Chicago so he knows his pizza. In addition to the famous 'deep dish', they also have 'butter crust' and your perhaps better known thin crust. The pizza dough is made fresh every day and with pizzas like the 'Sears Tower', a medley of meats and veggies, it feels like a little piece of Chicago right in Queen Creek.
Scott says that many diners hail from Chicago and love the authenticity of the place. Still, Scott says the restaurant embodies the peaceful, traditional, slower pace of life of the town. The family run restaurant is a warm and inviting environment, each diner an instant member of that family. This husband and wife team work well together, with Scott joking, 'I tell people we are like Lucy and Ricki... and I'm Lucy.'
Recently, The Washington Post highlighted Vero of Queen Creek as the number one Chicago style pizza in Arizona. So the pizzas are a must, but they also serve sandwiches, garlic bread, chicken wings, local beers, and much more. Everything is mouth-watering, delicious, and arrives piping hot to your table. You're next pizza night is sorted.
'The food brings people here, and the atmosphere keeps them here.' - Dylan Frisell, San Tan Flats
