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The Glendale location of the Arizona Pizza Company is the back-East chain's first foray into its namesake state. It's basically an expansive sports bar, complete with servers dressed like referees and more than two dozen televisions tuned in to all kinds of sports events. But the menu is far more than just wings and burgers.
This upscale Vietnamese restaurant, one of the prettiest in town, offers pho and other Vietnamese classics, as well as a handful of unique and utterly delicious specialties.
Guatemalan-based Pollo Campero offers fried and grilled chicken. Grilled chicken is a thing of beauty: skin on, a little charred in spots, served with wedges of lime. The chicken burrito is a chubby roll of tortilla wrapped around bits of chicken, cheese, peas, chopped carrots, beans and rice.
Traditional yet contemporary Shimogamo offers sushi and traditional Japanese dishes alongside modern Japanese specialties, including BBQ beef tongue, panko-breaded fried oysters with tonkatsu sauce and miso-marinated black cod. Don't miss inspired sushi rolls, such as the Shimogamo and the tsunami.
More streamlined and modern-looking than its original Tempe location, this small Gilbert outpost for Middle Eastern food offers all the basics - hummus, tabouleh, falafel, gyros, lamb and baklava - at reasonable prices. For a real bargain, check out the all-you-can-eat lunch buffet ($8.99 per person), offered Fridays-Sundays.
It's a popular go-to for an affordable, predictable Sunday brunch, featuring the usual options such as shrimp cocktail, build-your-own omelets, prime rib and petit fours.
Lon's is the complete restaurant package: a beautiful Old Arizona hacienda setting, exemplary service and well-crafted contemporary fare. Standouts include a chile-rubbed pork tenderloin/pork belly duo and moist, snowy white Alaskan halibut.
It's Gilbert's go-to for tacos and so much more. This affordable, family-run Mexican restaurant, going strong since 1989. Naturally, the tacos are first rate (try the pastor the chicharron verde and the grilled mahi mahi), but so are the shrimp culichi, shrimp endiablados and ceviche tostada. If there's still room: dreamy, creamy flan for dessert.
Nourish's healthful, comfort-food fare takes dead aim at the gluten-free, lactose-intolerant and vegetarian crowd, with dishes like quinoa salad and raspberry apple pork tenderloin. Even the cocktails are organic.
Dean Thomas, a native of Cornwall, takes the traditional Cornish pasty and turns it on its ear at his comfy, UK-inspired pubs in Mesa and Tempe. Fillings include everything from Philly cheesesteak to bangers and mash.
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