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5 days ago | 
phoenix.eater.com | McConnell Quinn
A carne asada chimichanga from Macayo. Macayo No matter who did it first, one thing is clear: the iconic chimichanga is pure Arizona View as Map A carne asada chimichanga from Macayo. | Macayo The true origin of the chimichanga — one of Arizona’s most iconic dishes — is still hotly debated.
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3 weeks ago | 
phoenix.eater.com | McConnell Quinn |Nikki Buchanan
The Fancy burger from Capital Patty. Capital Patty Where to find burgers worth your bucks View as Map The Fancy burger from Capital Patty. | Capital Patty The burger, despite its purportedly German influence, is more American than apple pie.
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3 weeks ago | 
cntraveler.com | McConnell Quinn |Mcconnell Quinn
All products and listings featured on Condé Nast Traveler are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Spending a month on Amtrak wasn’t like a road trip or hopping between flights—it was its own world. Time stretched, landscapes transformed, and strangers became companions in a way that rarely happens at an airport or roadside inn.
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3 weeks ago | 
flipboard.com | McConnell Quinn
6 hours agoHigh-speed Airo trains are coming to SeattleSeattle is a step closer to getting new, faster Amtrak trains. Driving the news: Construction has begun at Amtrak's Seattle maintenance facility to …20 hours agoIs the US finally on track to build a high-speed rail network? The US is a country of 340 million people, 71 interstate highways, more than 5,000 public airports, and currently no high-speed railways.
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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.
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1 month 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.
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2 months ago | 
phoenix.eater.com | McConnell Quinn |Asonta Benetti |Bahar Anooshahr
The smell of fresh bread, the gleam of expertly prepared pastries, the abundance of sugar and decadence — everyone needs to have a reliable bakery to depend on. From warm muffins with morning coffee to an after-dinner treat worth waiting for, the best bakeries in Phoenix and its surrounding cities offer residents every baked good they could imagine. Whether French-taught or home-grown, here are the city’s best bakeries for breads, pastries, cakes, and more.
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2 months ago | 
phoenix.eater.com | McConnell Quinn |Rudri Patel
After Mexican immigrants, South Asians make up the second-largest immigrant community in the Phoenix metro — and the food scene reflects that depth. Thanks to a growing population from India, Pakistan, Bangladesh, and beyond, the Valley is full of restaurants serving everything from smoky tandoori and deeply spiced nihari to Indo-Chinese noodles and flaky parathas. The settings run the gamut, from sleek dining rooms to strip mall staples and grocery store counters with just a few tables.
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Feb 24, 2025 | 
phoenix.eater.com | McConnell Quinn
Fatboy Sandos Phoenix’s restaurants continue to face ongoing impacts from the pandemic, as well as other challenges facing restaurants nationally, like high overhead costs and staffing shortages. Here are notable restaurant closures from the last month or so. SnapbackThe late-night Grand Avenue pizza window known for its hybrid of Neapolitan and NYC-style slices closed in early January, adding to a string of recent Grand Avenue shutdowns.
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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.
