POMO Pizzeria Napoletana is a neapolitan pizza restaurant in Downtown, Phoenix.
POMO Pizzeria Napoletana in downtown Phoenix is an AVPN-certified Neapolitan pizzeria, baking pies to Naples standards in a wood-fired oven.
Signature dishes: Margherita, Marinara, Wood-fired pizza
Must 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.
Address: 705 N 1st St Ste 120, Phoenix, AZ 85004
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.
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.
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.
