C-Fu Gourmet

More of What I WON'T Be Eating

Editorial Review for C-Fu Gourmet – by Nikki Buchanan

In Short
C-Fu Gourmet's latest location is decked in deluxe decor and offers gorgeous views of the city. The sophisticated menu introduces Chinese gourmet to Phoenix like it has never seen: stuffed mushrooms, ahi tuna, even Mongolian ostrich. Of course, if you're an original C-Fu fan, and you're craving a dish the other place offers, just ask. The new C-Fu will oblige.

Classic Italian Pizza

More of What I WON'T Be Eating

Editorial Review for Classic Italian Pizza – by Nikki Buchanan

In Short
This little pizza parlor dishes up some of the most sought after pizza in town. Pies are baked in a wood-fired oven and the mozzarella, sausage, tomato sauce and dough are made fresh daily. The restaurant also offers a few appetizers, entrees and tiramisu for dessert.

BBQ

More of What I WON'T Be Eating

The Barbecue Company

We like the Barbecue Company because, while its silky, smooth barbecue sauce is topnotch, it doesn't rely on it to hide lesser-quality meat. There's a lot of work that goes into cooking here, like its rib tip plate, one full pound of rib tips that have been dry rubbed, slow smoked and grilled with just a touch of Q-Sauce (more on the side for dipping).

All the classics show up in style: St. Louis-style pork ribs, smoked chicken, pulled pork, smoked brisket, or Q-turkey. A sampler brings a bit of everything, served with two ribs and choice of two side dishes plus bread. And we love the specials -- grilled ancho barbecue meat loaf, the Smokin' Bleu (pulled pork topped with bleu cheese coleslaw), or the Dynamite (hot peppers, chiles, onions and jalapeños, sautéed with Red Diamond marinated brisket on a jalapeño roll with melted pepperjack). The only complaint we have for this Southwestern-style 'cue company is that it's open only for lunch and only on weekdays. But still, this 'cue is a coup.

New York Bagel Cafe

More of What I WON'T Be Eating

New York Bagel Cafe

We know Chandler is so far east that it feels like New Mexico, but if you actually know the difference between a bagel and a doughnut, and wouldn't eat a fruit bagel if someone pinned you and shoved it down your throat, it's worth the drive. Yeah, they have fruit bagels and fancy cream cheese, too, but they have real live New York bagels. Honest. Add a great deli with items like ambrosia salad, whitefish, black-and-white cookies and chubs, and you'll swear you were on the corner of Second and 10th, except that it's a lot bigger, a lot cleaner, and in a strip mall with parking. We recommend the "everything" bagel with cream cheese, but that's just us.

Delux

More of What I WON'T Be Eating

Delux

Gourmet burgers abound in the PHX, and we've done our best Wimpy impersonation gobbling through them all. But the one we always come back to, the one we start to crave after a couple of weeks away, is the Delux burger, namesake of this stylish, L.A.-like eatery, where they offer 40 international brew-ha-has on tap and a limited menu right up until the 2 a.m. closing. You read that right, nighthawks, 2 a.m. So there really is somewhere to nosh something decent after 10 p.m. in this fair city. We like pretty much everything on Delux's menu, including the sweet-potato fries, and even the fish sammy when we're feeling like lighter fare while quaffing our Stella Artois. But the Delux burger is our all-time fave: freshly ground Harris Ranch beef, served medium-rare, and topped with a mix of Gruyère and Maytag Blue cheeses, as well as a combo of caramelized onions and applewood smoked bacon. Pure atavistic delight.

Ted's Hot Dogs

More of What I WON'T Be Eating

Ted's Hot Dogs

Ted's Hot Dogs started as a hot dog cart run by a Greek immigrant named Theodore "Ted" Spiro Liaros in western New York. Today, there are nine Ted's hot dog shops -- eight in western New York and one in Tempe, run by the current president of Ted's, Spiro Liaros, Theodore's son.

Lucky us. Ted's is a diner without the frills but with plenty of trimmings for your crisp, juicy hot dog and crunchy, sweet corn dog, both cooked before your eyes. The price is right, too: We ate well for under $5, including skinny fries and a drink.

We prefer Tempe to Buffalo, too, Spiro. Glad to have you here.

Lon's

More of What I WON'T Be Eating

Lon's at the Hermosa

We can't help but sigh when we think about Hermosa Inn and its beloved restaurant, Lon's. With its view of Camelback Mountain, its cozy patio fireplace, and trees and cactuses everywhere, the place oozes so much desert charm that we wish we could live there. (Yeah, only in our dreams . . . ) Of course, painter Lon Megargee did live there in the 1930s, and these days, the old-fashioned Arizona adobe ranch house that used to be his residence is home to one of the Valley's most memorable dining destinations. From the dining rooms to the intimate bar to the candlelit stone wine cellar, the ambiance is rustic and romantic, with antique Navajo rugs, wood-beamed ceilings, and Southwestern art throughout. And true to Megargee's artistic spirit, Lon's not only serves Friday night drink specials in Megargee's former art studio (a.k.a. "the Studio Lounge"), but also hosts its own artist-in-residence series, a four-course wine dinner and reception with a different talent every month. As for executive chef Michael Rusconi's creative menu, many of the ingredients are organic, locally grown, or even plucked straight out of the inn's own gardens. For a taste of the Southwest, try the moist cactus pear lacquered breast of duck, or the smoky, pepper-crusted pork tenderloin with prickly pear braised red cabbage. Mmm. We might not be able to move in, but on the bright side, we can't wear out our welcome at the dinner table, either.

El Sol

More of What I WON'T Be Eating

El Sol Mexican Cafe & Bakery

You'll find all kinds of just-baked Mexican pastries on display at this sunny little nook, popular with the Chandler lunch crowd. But take one look at the menu, and it's pretty obvious what they do best at El Sol: burritos, which are the perfect showcase for El Sol's wonderful handmade tortillas. Start your morning with a cheap, hearty breakfast burrito, stuffed with potatoes and ham, bacon or chorizo, or drop by for a midday meal guaranteed to satisfy whatever kind of crazy burrito craving you've been having lately. We counted nine different fillings here: red or green chile, pollo or carne asada, shredded beef, shrimp, carnitas, and bean and cheese. Get any one of them fried or enchilada style, or go overboard with the Killer Burro, bursting with guacamole, sour cream, rice, and beans. It's sloppy good.

El Bravo

More of What I WON'T Be Eating

Editorial Review for El Bravo – by Nikki Buchanan

In Short
Look past a few pinatas and Mexican beers signs and discover why this neighborhood restaurant is a local favorite for its Sonoran-style dishes. Go for the jalapeno-studded machaca or the stacked enchiladas and Navajo tacos, a definite rarity.

Filibertos

More of What I WON'T Be Eating

Editorial Review for Filibertos Mexican Food – by Citysearch Editors

In Short
Dozens of Mexican staples, from tortas to carne asada and super-stuffed burritos, are made fresh daily for those on the go. Filibertos is open around the clock and gets customers on their way with a quick and convenient drive thru that also operates 24 hours. And breakfast is served all day.

Oregano's Pizza

More of What I WON'T Be Eating

Editorial Review for Oregano's Pizza Bistro – by Citysearch Editors

In Short
Oregano's remains one of the hottest spots in town with constant crowds packing in around small tables for plenty of pastas and sandwiches, which are offered in addition to the pizza that comes in the stuffed or thin-crust variety. Save room for the pizzookie, a small pizza-size, gooey cookie served with vanilla ice cream.

NYPD Pizza

More of What I WON'T Be Eating

Editorial Review for NYPD Pizza – by Citysearch Editors

In Short
This lively storefront operation has nothing to do with cops and robbers, but the New York-style pizzas and calzones are certainly arresting. Two brothers from Long Island run the place and insist on importing the water for their particular pizza dough. These pies are the real deal.

Bill Johnson's

More of What I WON'T Be Eating

Editorial Review for Bill Johnson's Big Apple – by Citysearch Editors

In Short
One of the country's original "shock-jocks", Bill Johnson, ran a rebel radio show out of a makeshift jail cell in his original Van Buren restaurant. Celebrity musicians, actors, cowboys and politicians all showed up to eat some great barbecue and chat it up with Johnson on air. Today, the Johnson family keeps his legendary spirit alive with several of his famous steakhouses throughout Arizona and grocery stores stocked with his famous barbecue sauces.

Joe's

More of What I WON'T Be Eating

Editorial Review for Joe's Real Barbecue – by Nikki Buchanan

In Short
Located in an old brick building dating back to 1929, Joe's Real Barbecue was turned into a cafeteria-style rib restaurant that's really far too clean to call a "joint." There's a mural of agricultural Arizona on one wall, a John Deere tractor parked in the middle of the room and picnic tables outside. The menu includes pecan-smoked meats, homey side dishes and house-made desserts. Cookies are baked fresh every hour.

Sabroso

More of What I WON'T Be Eating

Editorial Review for Sabroso Fresh Mexican Grill – by Rhonda K. Aburomi

In Short
A bright, open room with cleanly ordered tables and walkup counter may be a bit conventional, but the aroma of expertly seasoned machaca draws fresh mex fans into the fold. Retreat to the covered patio to watch fellow patrons heft ample burritos stuffed with as much lean meat and fixings as they can handle. And don't pass on the five freshly made salsas to top it all off.

Pepe's

More of What I WON'T Be Eating

Editorial Review for Pepe's Taco Villa – by Nikki Buchanan

In Short
Pepe's is ironically filled with plaques that attest to owner Pepe Acosta's previous success as a car salesman at Ray Korte Chevrolet. But die-hard fans who frequent his little west side restaurant praise Pepe as a restaurateur. Noon and night, people come for authentic meals from Pepe's wife, Dora Luz, whose cooking wowed the dealership staff he used to cook for.

Los Dos Molinos

More of What I WON'T Be Eating

Editorial Review for Los Dos Molinos – by Nikki Buchanan

In Short
Chef-owner Victoria Chavez makes fresh tortillas every day to accompany her famous dishes. The labor of love is evident in plates featuring adovado ribs, chimichangas and enchilada dinners. On the weekends, the joint hops with eager patrons who often order margaritas and then wait for up to two and a half hours for a table.

Carolina's

Welcome to What I WON'T Be Eating, a Series

Editorial Review for Carolina's Mexican Food – by Nikki Buchanan

In Short
Beyond the primitive decor, customers quickly discover discover what so many people have known for years: This is homey, hearty, cheap food. Mobs of downtown working stiffs and other in-the-know Valley residents fill the place on a regular basis. You can go for takeout or stay in for tacos, enchiladas, burritos, flautas--all the usual stuff.