Marcellino Ristorante, 4.5 stars

Among the Valley's very best Italian restaurants, Marcellino Ristorante is notable for its homemade pasta, like rosemary-infused pappardelle with wild boar ragu. It also seems like the perfect fit for its new digs in Scottsdale.

Pomo Pizzeria Napoletana, 4 stars

You don't have to be an expert to realize just how good the artisanal pizzas at Pomo Pizzeria are, with their thin, blistered crust, soft center and primo toppings. Outstanding appetizers and desserts, too.

Wandering Horse Buffet, 3 stars

The weekend dinner buffet at Talking Stick Resort delivers a surprising amount of quality. Choose right, and you'll have no trouble getting your $24.95 worth of value.

El Chorro Lodge, 3 stars

This 73-year-old Valley landmark has new owners, a new look and a new menu. The place is gorgeous, especially the patio. The fare, meanwhile, still aims at 1970s palates.

La Hacienda at the Fairmont Scottsdale Princess

Shuttered in 2008, La Hacienda at the Fairmont Scottsdale Princess has been brought back to life in a form more suited to these recessionary times.

FnB, 4 stars

Restaurateur Peter Kasperski, front-of-the-house dynamo Pavle Milic and chef Charleen Badman cover all the bases with panache at the delightful new FnB in Scottsdale, a perfect place to cheerfully ride out the Great Recession.

Caffe Boa, 3.5 stars

Up-and-coming chef Payton Curry moved to Tempe's Caffe Boa last October. Curry's work here is mostly - but not always - in line with his culinary gifts.

Elements at Sanctuary, 4.5 stars

He's more than a TV star: chef Beau MacMillan has turned Elements at the Sanctuary resort into a fine-dining gem, Republic restaurant critic Howard Seftel reports.

Binkley’s, 5 stars

Are there other restaurants as good as Binkley's? Absolutely. Except, they are in places like New York, San Francisco and Paris. Though the fare is New York-sophisticated, the vibe here is Cave Creek-casual.

Modern Steak, 3.5 stars

Sam Fox does his best work ever with new Modern Steak in Scottsdale, Republic restaurant critic Howard Seftel says.

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