Pa'La Downtown is a wood-fired Mediterranean room on Washington Street, the larger sibling of the original 24th Street bungalow, built around grill and oven.
Signature dishes: Wood-fired fish, Paella, Seasonal vegetables
Must order: Whatever fish is on the grill and the seasonal paella when it runs.
Tip: The original tiny Pa'La sits at 2107 N 24th Street; the downtown room has the full-service kitchen.
Address: 132 E Washington St, Phoenix, AZ 85004
POMO Pizzeria Napoletana in downtown Phoenix is an AVPN-certified Neapolitan pizzeria, baking pies to Naples standards in a wood-fired oven.
Signature: Margherita, Marinara, Wood-fired pizza
Order: The Margherita, judged against the AVPN's true-Neapolitan certification.
Tip: On 1st Street near Roosevelt Row; the lunch pizza-and-salad combo is the value play.
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.
POMO Pizzeria Napoletana in downtown Phoenix is an AVPN-certified Neapolitan pizzeria, baking pies to Naples standards in a wood-fired oven.
Signature: Margherita, Marinara, Wood-fired pizza
Order: The Margherita, judged against the AVPN's true-Neapolitan certification.
Tip: On 1st Street near Roosevelt Row; the lunch pizza-and-salad combo is the value play.
Los Sombreros on Scottsdale Road is a long-running regional Mexican cantina set in a converted house, known for its mole and one of the best patios in town.
Signature: Mole poblano, Cochinita pibil, House margaritas
Order: The mole poblano and a house margarita on the patio.
Tip: The casita patio is the seat to book; weekends and snowbird season fill the small rooms fast.
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: Oaxacan plates, Street tacos, Weekend brunch
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.
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.
