Voodoo Doughnut – Tempe, Arizona

As peurile punks at Peñasco junior high, many of us acquired our first exposure to “VD,” (no, not the way you’re thinking) the corporeal corruptor of unprotected men and women of all ages.  Being immature teens, the boys guffawed at the dramatic instructional filmstrips that relied heavily on fear tactics, clinical diagrams, and stern warnings about morality and hygiene.  Plotlines (if you can call them that) tended to emphasize worst-case scenarios such as permanent physical disfigurement, blindness, or sterility to deter sexual activity.  Being young and indestructible, we didn’t think VD could ever happen to us. Valerie, the most gorgeous of our classmates had a last name which began with the letter “D.”  Ordinarily anyone with the initials “VD” would be referred to in merciless taunts because of those initials, but Valerie was a teenage goddess whom everyone (particularly the boys) wanted to be held in good graces (or just held period).  Ah, yes, Valerie was stunning.  So unlike Baron Samedi, the powerful and flamboyant head of the Gede family of spirits in Haitian Vodou and Louisiana Voodoo.  Had me and my male classmates been magically transported to Voodoo Donuts and espied the tall black man dressed in a black…

Joe’s Real BBQ – Gilbert, Arizona

No ordinary Joe is this, critics would have you believe. Instead, they insist, this has been one of the best 59 restaurants in the Phoenix area (Phoenix magazine, 2002). Located in a 1929 brick building that saw its “hay day” in the golden age of agricultural Arizona, it retains the charm that helps make downtown Gilbert a popular destination.  Originally built in 1929, the building has had a long history. It was once home to a grocery store called Safeway Pay n’ Takit, storage building, movie theatre, lamp factory and finally a church before it was bought in 1997 and became Joe’s Real BBQ. The name “Joe’s Real BBQ” says it all! Joe’s specializes in Texas-inspired barbecue though the flavor profile of its smoked meats can best be described as a mix of Texas and Kansas City styles. Meats are slow-smoked for hours using Arizona pecan wood. Joe’s is known for its brisket, pork ribs, pulled pork, chicken, and sausages, but its sides are a big draw as well. The dining experience is cafeteria-style, similar to a traditional “meat market” style spot. Guests can watch meats being smoked in a “Smoker Pavilion,” an on-site feature where expert pitmasters smoke meats…

Andreoli Italian Grocer – Scottsdale, Arizona

Mangia e stai zitto.” That’s what you’ll read on the back of staff shirts at Andreoli Italian Grocer along with the restaurant logo on the sleeve. From Italian it translates to “Eat and Shut Up!” One server told us that phrase is common in the Italian home where discussing the day’s happenings is secondary to enjoying the meal. We also heard that the saying matches the signature no-nonsense, authentic Italian attitude of Chef Giovanni Scorzo. Sure enough, Chef Scorzo’s debut book “Shut Up and Eat!: A Journey to a Symphonic Culinary Masterpiece” even features that phrase. When Food Network gliteratti Guy Fieri and the Diners, Drive-Ins and Dives crew visited Andreoli Italian Grocer in December, 2014 for an episode (Season 22, Episode 4: “Italy Meets Arizona”)  which aired two months later, the effusive host seemed to bring out a much less serious chef.  The banter between the two was more than convivial; they joked like the best of old friends.   Despite that joviality, Fieri was blown away by Andreoli, declaring: “You give the experience of Italians that slow down at lunch time, take the time to enjoy the food, and relax – that what it’s supposed to be. Dynamite!” In…

Texaz Grill – Phoenix, Arizona

My travels throughout the fruited plain have taught me that there are attitudinal differences between residents of different states. Most people have significant pride in their homestate and don’t necessarily think that highly of neighboring states. More than any state, the Lone Star state will broach no claims of superiority by any other state. The saying that “everything is bigger in Texas” actually means “everything is better in Texas.” Barbecue is better, football is better, country music is better and Tex-Mex is the only acceptable derivative of Mexican food.  Don’t ask me.  Ask anyone from Texas. Some forty years ago (1985) when the Texaz Grill opened under the name “Lone Star Steaks” at 16th Street and Bethany Home Road, they conceived the restaurant as the Valley of the Sun’s first proper Texas steakhouse.  That means aged, choice beef hand-cut on premises by a real Texan.  While Phoenicians quickly embraced the steakhouse’s chops and filets, they were even more enamored of Texaz chicken fried steak (which was on the menu solely at the request of Texas customers). The spirit of Texas is infused in virtually every square inch of the restaurant.  Memorabilia and bric-a-brac are strewn throughout the space’s tight confines. …

Randy’s Donuts – Phoenix, Arizona

There’s a scene in Iron Man 2 where billionaire playboy Tony Stark decided to treat a hangover with coffee and a box of donuts from Randy’s Donuts in Inglewood, California.  Instead of enjoying his bounty inside the restaurant like most of us earth-bound “hundredaires,”  he flew up onto the gigantic 32’6″ donut atop the building and ate his donuts there.  My first visage of Randy’s Donuts came from a more altitudinous vantage point than Stark’s.  I first espied the iconic donut on approach to the Los Angeles International Airport.  Had a parachute been available, I might have been tempted to drop down for a donut or ten. My first actual taste of donuts from Randy’s was courtesy of the generosity of my dear friend Bruce “Sr Plata” Silver who grew up not far from the fabled donut shop.  On one of his visits home, he brought back a half dozen donuts for me.  In my 39 years of devouring dozens of donuts, I’ve never had donuts that good.  Randy’s has been making believers of superheroes and ordinary Joes like me since 1953.  That’s seventy plus years of people and palate pleasing.  Iron Man 2 is far from being the only…

Gelato Dolce Vita & Italian Grocer – Mesa, Arizona

“La Grassa” (The Fat One) is the nickname of Bologna, Italy.  While that sobriquet may seem unflattering, Bologna bears it with honor.  This city in the north-central region of the country is considered the “gastronomic heart of Italy,” a place where food is an art form and a passion.   This may be best exemplified by one of the foods born in Bologna.  I’m talking, of course, about gelato.  Throughout “Lo Stivale” (the boot, a nickname bestowed upon Italy because the shape of the peninsula resembles a high-heeled boot) gelato is revered.  Not surprisingly, Bologna is not only the home of Italy’s oldest university (and the oldest in the western world), but home to Carpigiani, “Gelato University.” Mesa, Arizona is the home of two of Carpigiani’s distinguished alumni.  Both Walter Bergamaschi and Marti Printy, founders of the Gelato Dolce Vita attended the Gelato University.   Having grown up in Bergamo, about two-and-a-half hours from Bologna, they have been around superior gelato all their lives.  In 2010, they launched Gelato Dolce Vita (literally “Gelato Sweet Life) in Mesa.  At the time there were only two gelato shops in Phoenix.  Ice cream shops dominated the market.  In time, customers began to appreciate the difference…

Il Forno Bello Pizzeria – Mesa, Arizona

Culinary history is rich with examples of proteges who surpassed their mentors.   Gordon Ramsay, for example, has become a restaurant impresario with nearly 100 restaurants bearing his brand. He was mentored by legendary English Chef Marco Pierre White, an intense and volatile personality who helped shape Ramsay’s approach to leading a kitchen. Chef Grant Achatz, perhaps more well-known for playing himself during a guest cameo in the season three finale of The Bear, led Alinea in Chicago to three Michelin stars. He was mentored by demanding culinary visionary Charlie Trotter. Chef Horacio “Lacho” Hernandez earned his stripes under the tutelege of multi-time James Beard award-winning chef Chris Bianco. The personable Lacho spent most of thirty years mastering the art of wood-fired pizza at Pizzeria Bianco — perfecting the airy, perfectly charred cornicione that defines true pizza Napoletana.  Already considered one of the very best pizzaiolo in the world, Lacho is renowned as a creative, meticulous artisan.  He transforms simple, imported DOP – Denominazione di Origine Protetta (Protected Designation of Origin) – labeled foods into unforgettable pie, one fire-kissed crust at a time.  Whether Chef Lacho will eventually surpass the inimitable Chris Bianco remains to be seen, but he’s certainly got a…

Red and Green: New Mexico’s Food Scene is On Fire – July, 2026

SWEET DREAMS ARE MADE OF CHEESE: I often self-gloss as a turophile, a connoisseur, enthusiast, or lover of cheese. Compared with Hanna Lee of Albuquerque’s Mouse Hole Cheese Shop, I’m a rank amateur.  At the 2026 Cheesemonger Invitational (often referred to as the “Olympics of cheese”) in New York, Hannah eaarned the title of “Best Cheesemonger in America,” one of the cheese industry’s most prestigious honors.  Hannah is a cheesemonger at the Mouse Hole, the city’s only cut-to-order cheese shop. The Mouse Hole specializes in small-batch artisan cheeses from around the world and offers seasonal food, cheese pairings and a Cheese of the Month Club.  The Downtown Albuquerque shop specializes in sourcing artisan cheeses from small producers who prioritize quality, animal welfare and sustainable farming.. FOR I WAS HUNGRY AND YOU GAVE ME TO EAT: The Gospel of Matthew (25:35) teaches about kindness, love, and helping people in need. “For I was hungry and you gave me to eat. I was in prison and you came to visit me.” Navajo Chef Justin Pioche, a 2026 “Chopped” winner cooked alongside incarcerated individuals and world-renowned chefs at Grafton Correctional Institution in Ohio for a charity dinner organized by the EDWINS Leadership and Restaurant…

Haus Murphy’s – Glendale, Arizona

To some of us of a certain age and generation, the term “grandma’s food” evokes emotionally-arousing childhood memories of the foods our grandmothers would prepare. That’s especially true for those of us who no longer have those heaven-sent treasures.  Food was just one of the many ways grandma showed how much she loved her family.  Memories of grandma’s cooking sustain us and bring a flood of warm, fuzzy, happy memories to us–powerful memories that touch our senses of taste, touch, smell. For the sentimental among us, “grandma’s food” summons the sense of love and happy familiarity in our hearts. For restaurateur Thomas Hauck, the term “grandma’s food” also represents how German food is perceived by an American dining public more inclined to chase the shiny new culinary trend. In a 2018 interview with the Washington Post for an an article titled “How Changing Tastes are Killing German Restaurants,” Hauck lamented the closure of his venerable German restaurant in Milwaukee, Wisconsin.  “It’s a German restaurant that’s 114 years old,” Hauck said. “It’s not what the trend is; it’s just not.” Despite ranking “high” in familiarity by respondents to Yelp polls, Yelp’s research indicated German food ranked 83rd among 100 restaurant categories in…

Novel Ice Cream – Mesa, Arizona

In the Season 8 finale of Seinfeld, Kramer attends the Tony Awards (for Excellence in Theatre) ceremony as a seat filler for a nominee who leaves his seat. When the musical Scarsdale Surprise wins, the excited actual winners surge past his row and pull him onto the stage. Kramer accepts the award, starts celebrating, and famously declares that “the Tony is taking me to Sardi’s!” Producers of the show find Kramer and tell him he can only keep the award if he fires the show’s star, Raquel Welch, because she does not move her arms when she dances. Kramer nervously goes to fire Welch, but she attacks him and destroys the Tony Award. Seinfeld was a television comedy show?  In “real life” prestigious awards aren’t handed out in error,  are they?  Hmm, who can forget Steve Harvey announcing the wrong winner at the 2015 Miss Universe Pageant?  Or the 2017 Academy Awards when La La Land was mistakenly announced as the “Best Picture” winner instead of the actual winner, Moonlight?  Those two examples came to mind when Novel Ice Cream was ranked as the number one donut shop in the U.S. by Yelp Elite members–despite actually being an artisan ice…

Maisen Katsu – Mesa, Arizona

Humanity has long had an fondness for breaded meats.  As far back as the 12th Century, breaded meat cuts appear in Milanese archives.  Recipes bespeak of medieval innovations in coating meat to “seal in juices or mimic gilded dishes.”  By the 19th Century, Austrian and Italian kitchens–utilizing flour, eggs, and white breadcrumbs before frying in butter or lard-began propagating techniques and ingredients.  Among the foundational breaded dishes were Austrian Wiener Schnitzel. Today, whether it’s German schnitzel, Mexican milanesa, or Italian parmigiana, many of the world’s culinary traditions incorporate a dish made of thinly cut meat that is breaded and then fried to yield a contrast between a crunchy crust on the outside and tender meat on the inside.  Home cooking across the fruited helped give rise to regional variations in breaded meats with such standards as Texas chicken-fried steak and the Midwestern breaded pork tenderloin sandwich. In the 19th Century, Western influences were increasingly adopted even in the Land of the Rising Sun. Among the innovations were katsu, a Japanese dish of meat or seafood that is breaded in flaked panko crumbs and deep-fried. Instead of fine, dense western breadcrumbs, katsu involves meats breaded in light, airy Japanese panko breadcrumbs…