Over the past decade, the Valley has emerged as a preeminent destination for dining. This month, we showcase some of the biggest talents, boldest flavors, and emerging stars on the local culinary scene.
Cocktail Craftsmanship: MercBar Phoenix
In early 2019, Rick Phillips bought the MercBar. The move was truly full circle, because while a successful business owner and investor today, Phillips actually used to work at the iconic Valley mainstay many moons ago. In fact, he was instrumental in opening the original MercBar in New York City in 1993 before moving to Phoenix in 1997 to run MercBar Phoenix. All these years later as the owner, Phillips has dedicated himself to continuing the venue’s tradition of excellence without losing its historic feel. Over the past year, he not only upgraded the space, but brought 2017 Bar Brawl champion Will Luddington on board to help tweak the cocktail program. The result is a menu bursting with fresh ingredients, hand-juiced citrus, and homemade syrups and tinctures. Of course, several all-time favorites are still there too, as well as a dizzyingly delicious small bites menu and a swanky setting second to none. MercBarAZ.com
Restaurant Re-Imagining: ZuZu
Last year Hotel Valley Ho completely revamped its signature restaurant ZuZu, marking the greatest evolution of the space since it reopened in 2005. The new vibe—of both the space and the inspired menu by Russell LaCasce—is sexy, stylish, and just a whole lotta fun. Notably, his craveable menu features ingredients from the property’s brand-new, 240-square-foot herb and vegetable garden, as well as from local farmers and purveyors including Singh Farms, McClendon’s Select-LocalHarvest, Pinnacle Farms, Abby Lee Farms, Schreiner’s Fine Sausage, and Hickman’s Family Farms. Added wows: there is now a wine room as an extension of the restaurant, and a hidden private dining room dubbed The Rosie Room, named after Rosalyn “Rosie” Bennett Lyon, the matriarch of the family that owns the hotel. HotelValleyHo.com
Rookie of the Year: Flint by Baltaire
Exactly one year ago, Chef Travis Strickland opened the doors to Flint by Baltaire with an eye to bring wood-fired contemporary American fare accented with coastal Mediterranean and Middle Eastern ingredients to the Valley. What a delicious decision! Housed inside a stunning indoor-outdoor space, the 9,400-square-foot Flint is both big on flavor and wow-factor. Mid-century modern in décor with natural wood accents, vintage European furnishings, and a gleaming exhibition kitchen tucked behind a glass wall, Flint has quickly become a go-to option for power lunches and date nights alike. An immediate success, Flint has already expended, debuting an open-air rooftop cocktail lounge concept with a Prohibition feel—Upstairs by Flint—this past spring. FlintByBaltaire.com
Local First: FnB
The movement to use locally grown ingredients at one’s restaurant has never been stronger, and FnB is a chief reason why. Since its inception, the James Beard-nominated team of Charleen Badman (who won for Best Chef: Southwest in 2019) and Pavle Milic has not only sourced much of its ingredients from local markets and farmers across Arizona, but many herbs and vegetables from Badman’s own garden. The ultra-fresh dishes that have resulted, many that make vegetables the star of the plate using bold Asian and Indian spices and cutting-edge cooking and plating techniques, have helped put Arizona on the culinary map. FnBRestaurant.com
Wine Down Wonder: Merkin Wine Bar
Arizona wine is the real deal, and Maynard James Keenan is leading the charge. The Army vet-turned-rock star moved to Jerome in Arizona in the 1990s, and by 2004 was making wine. In the years since, he has successfully launched multiple brands, including Merkin and Caduceus. In 2019, he opened Merkin Vineyards Old Town. It is walking distance from LDV Winery, Carlson Creek, and Aridus Wine Company’s tasting rooms by design, to encourage visits to all four stops. They offer wines by the taste, glass, and bottle, as well as Arizona craft beers and nonalcoholic options. There is also an impressive food menu of vegetable-driven tapas, and most of the dairy, fruits, and vegetables are farmed by Keenan’s own father, Mike, in their Verde Valley greenhouses, gardens, and orchards. MerkinOldTownScottsdale.com
Top Chef: Charles Wiley, Mountain Shadows Resort Scottsdale
If you think the view at Mountain Shadows is special, try the food! Under the direction of culinary rock star Charles Wiley, Mountain Shadows—especially the signature eatery Heart ’61—perfectly marries local, seasonal ingredients with time-honored flavor profiles, creating dishes that are light, yet intensely tasty and robust. But don’t just take our word for it—Chef Wiley has received numerous culinary honors during his illustrious career, including being named one of “The Ten Best New Chefs in America” by Food & Wine magazine and as “One of the Best Hotel Chefs of America” by the James Beard Foundation. He was inducted into the Scottsdale Hall of Fame as Chef Honoree in 2000, and has cooked on the Today Show, Regis & Kelly, The Food Network, and many more. MountainShadows.com
Culinary Creativity: Vecina
Remember how the characters on Fox’s Glee would often mash-up two popular tunes to create a clever, catchy, and perfectly harmonized new song? In a nutshell, that’s Vecina. Though open just over a year in Arcadia, it’s hard to imagine the area without the magic of these mash-up masterpieces. For those who haven’t been, expect modern American restaurant dishes with clever Latin twists you’ve likely never seen locally, as well as a constantly changing menu based on Executive Chef James Fox’s wild imagination and the seasonality of ingredients. Insider tip: Treat yourself to one of their takes on a taco as well as a specialty cocktail—you won’t be sorry. VecinaPhx.com