Otro Cafe is an oaxacan mexican restaurant in Midtown, Phoenix.
Otro Cafe in Midtown Phoenix is Doug Robson's Oaxacan-leaning room, the breakfast-and-tacos counterpart to his Gallo Blanco, with local and organic sourcing.
Signature dishes: Oaxacan plates, Street tacos, Weekend brunch
Must order: The Oaxacan-style plates at dinner or the breakfast tacos at the weekend.
Tip: On 7th Street in Midtown; the breakfast and weekend brunch menu is the room's strongest hour.
Address: 6035 N 7th St, Phoenix, AZ 85014
Gallo Blanco in the historic Garfield district is Doug Robson's street-taco and brunch room, a Mexico City-born chef's casual spot with strong veggie options.
Signature: Street tacos, Weekend brunch, Vegetarian plates
Order: A spread of street tacos and the savory weekend brunch.
Tip: On Pierce Street in Garfield, next to Welcome Diner; the bar pours craft beer and specialty drinks.
Bacanora in Phoenix is Rene Andrade's wood-fired Sonoran room on Grand Avenue, the kitchen that won the 2024 James Beard Best Chef Southwest award.
Signature: Wood-fired tomahawk, Chiltepin salsa, Agave cocktails
Order: Anything off the open flame, finished with chiltepin Andrade hauls from his family's Sonoran ranch.
Tip: The room seats about 32 and books out fast; reserve well ahead or aim for an early weeknight seating.
Pizzeria Bianco in Phoenix is Chris Bianco's wood-fired pizzeria in Heritage Square, the James Beard kitchen long called the best pizza in America.
Signature: Wiseguy, Rosa, Margherita
Order: The Wiseguy, with wood-roasted onion, smoked mozzarella and fennel sausage.
Tip: The Heritage Square original has stood at 623 Adams since 1997; arrive at open or expect a wait, no reservations for small parties.
Tratto in Phoenix is Chris Bianco's Italian trattoria at Town & Country, a white-tablecloth room of handmade pasta built around seasonal Southwest produce.
Signature: Handmade rigatoni, Seasonal pasta, Roman dishes
Order: Whatever pasta is on the day's handmade list; the menu turns with the season.
Tip: Tratto runs Tuesday to Saturday dinner only, next to the Town & Country Pizzeria Bianco; reservations fill fast.
Kai at the Sheraton Grand at Wild Horse Pass is Arizona's only AAA Five Diamond restaurant, cooking Pima and Maricopa ingredients from the Gila River land.
Signature: Tribal buffalo tenderloin, Great Plains bison, Cholla buds
Order: The grilled tribal buffalo tenderloin with smoked corn puree, cholla buds and scarlet runner bean chile.
Tip: Open Wednesday to Saturday evenings only; the drive south to Wild Horse Pass is about 30 minutes from downtown Phoenix.
FnB in Scottsdale is Charleen Badman's vegetable-forward room in Craftsman Court, where the chef won the 2019 James Beard Best Chef Southwest award.
Signature: Braised leeks, Seasonal vegetables, Arizona wines
Order: The braised leeks with mozzarella, mustard, breadcrumbs and a sunny-side egg, a Food and Wine top-ten dish.
Tip: The menu changes with what local farmers harvest; Pavle Milic's all-Arizona wine list is the room's second draw.
