Chris Malloy

1 month ago | phoenix.eater.com | Chris Malloy

A spread from Joe’s Real Barbecue. Joe’s Real Barbecue Top-tier brisket, ribs, sausage, pastrami, and more View as Map A spread from Joe’s Real Barbecue. | Joe’s Real Barbecue Arizona sees more than 300 days of sun a year: Its outdoor cooking season is nearly year-round, and a culture of home barbecuers has grown. Put simply, Arizonans love barbecue, but — perhaps fortuitously — there’s no hardcoded Arizona barbecue style. The result?

1 month ago | phoenix.eater.com | McConnell Quinn |Chris Malloy

The burrito is one of Arizona’s most dependable meals, always near and always soulful no matter the hour. A local respect for and way with the flour tortilla is the heart of local burrito culture, which tends to hew to a more minimal style. Style, however, doesn’t mirror size: At many eateries, burritos are called “burros,” losing the “ito,” the diminutive, lest a grand package be linked with smallness.

2 months ago | phoenix.eater.com | McConnell Quinn |Chris Malloy |Nikki Buchanan

The Phoenix food scene has never been more dynamic than right now, blending long-standing institutions with exciting new openings that reflect the city’s evolving culinary identity. Iconic spots like Valentine and Glai Baan anchor the Valley’s dining culture, while a wave of fresh restaurants — from intimate mom-and-pops to destination-worthy fine dining — redefine what it means to eat, live, and travel in Phoenix.

Mar 7, 2025 | phoenix.eater.com | Nikki Buchanan |Chris Malloy

Whether thirsty for a beer on top, a fancy cocktail, or a glass of rich red wine, Phoenix is an excellent place to be. The city is home to over a dozen great breweries, one wildly creative meadery, wine bars both elegant and down-home, and a cocktail scene to rival those in larger cities. One of the most unique aspects of Phoenix’s bar scene is its impressive venues, including one themed after an airplane and another a captain’s cabin serving tiki drinks.

Jan 27, 2025 | phoenix.eater.com | McConnell Quinn |Chris Malloy |Nikki Buchanan

A conversation about exceptional pizza in Phoenix used to begin and end with Chris Bianco, the humble perfectionist who opened his first Pizzeria Bianco in 1994, won the James Beard Best Chef Southwest award in 2003, and earned more national attention in 2005 when cookbook author Ed Levine declared his pizza the best in the U.S. He set the bar for the Phoenix pizza-makers who followed, proving that pizza made with care and quality ingredients was different and infinitely better.