The Barrio Cafe is a Mexican Restaurant….But not just any Mexican Restaurant. The Barrio Cafe is a Gem of Phoenix Arizona. It’s the 6th “C” of Arizona. We have climate, cotton, cattle, copper, citrus and a special cafe……The Barrio Cafe is by James Beard Nominated Silvana Salcido Esparza. The chef is well known and famous for her tender flavorful slow roasted Oochinita Pibil, Chiles en Nogada and her bright and chunky guacamole topped with pomegranate.
Stunning larger than life Mexican heritage artwork surrounds the restaurant.
parking lotparking lotside of restaurantduring pandemic only two tables on the patiobar areabar area
This time we did take out…Flavors are all very special.
Ensalada de Barrio
Pollo en mole spice rubbed bone in chicken
cecina
The portions were very large. For some people each platter might be two meals.
Some prior take outs are below
I think you CAN’T understand what a great talent the chef really is from looking at my take out photos.
You need to see her creations from her other restaurant (now closed for business) Barrio Grand Reserva. Sadly the Barrio Grand Reserva is now closed for business. A few of the plates pictured are also served at Barrio Cafe.
amuse bouche Spicy seeds
That was a TASTE of The Barrio Cafe – Gem of Phoenix – Worth a Fork!
I was gifted with a shopping bag full of grey squash. I could tell by looking at them that they’d go bad if I didn’t do something with them in a day or two. I read Michael Solomonov’s recipe for Roasted Zucchini with Anchovies, Feta and Hazelnuts. This recipe is loosely based on Michael Solomonov’s recipe.I knew that recipe would be amazing to do to the squash but I felt that I could wing the recipe without measuring. It’s that kind of amazing type of recipe….Honest I think it comes out better if you don’t measure. I also changed up the recipe a little and added a few things. Serving size will differ…It all depends on how many squash you are using and how much you are eating. I had a whole bag of squash…I’m guessing that I had around 12 squash. After cooking up that whole bag the squash shrunk down to only around 5 cups…about 8 servings.
12 squash – trim – cut in any shape you like (I did planks)
1/4 cup extra virgin olive oil
2 lemons (just the juice)
1/4 cup fresh parsley (just leaves) plus extra parsley to garnish
sea salt to taste (sparingly…it will reduce and be stronger than you think))
crushed black pepper to taste (sparingly it will reduce and be stronger than you think)
6 cloves garlic – ground to paste
2 lemons – just the fresh squeezed juice
1 cup tehini
1/2 teaspoon cumin
2 anchovies
1 ******cup of squash that was charred the most – chopped (around a cup…..I added a little at a time and guessed it to be a cup)
1/4 cup scallions chopped
1/2 cup feta cheese (preferably good quality) cut in small cubes or crumbled
urfa pepper – to taste
1/2 cup toasted hazelnuts (slightly crushed)
harissa (preferably home made (recipe is on www.TheForkingTruth) to taste
Directions
You need the top rack of your oven to be around three inches lower than the heating element.Set the broiler on to high.
The cut squash get a light spray of olive oil and a squish everywhere with lemon. The squash get broiled on both sides till charred. Timing will differ….(mine took 10-20 minutes a side)
Lightly season the squash with sea salt, pepper and half of the parsley.
Blend the garlic, lemon juice, sea salt, tehini, cumin, anchovies, scallions and parsley till smooth. Put to the side until you can blend some squash into it.
In a small mixing bowl add the feta cubes or crumbs and add urfa pepper and mix around till your cheese is crusted with urfa pepper.
By now you can add your extra charred squash to the tahini sauce and blend till smooth and a nice consistency.
Put everything together.
The tahini sauce goes on the plate and is topped with the squash. The squash gets topped with urfa peppered cheese, toasted hazelnuts, some parsley and harissa to taste.
Roasted Grey Squash with Hazelnuts, Urfa Peppered Feta, Harissa and Charred Squash Anchovy Tahini Sauce
Enjoy!
A special THANKS to Michael Solomonov. I ate at his AMAZING restaurant and everything there was fabulous! Seriously it was one of the very best meals that I have ever had. I also saw him do a similar recipe on the Rachel Ray Show and he Didn’t measure using Brussel sprouts. I followed along and also did that amazing recipe so this was easy for me.
I had around a cup of leftover cooked cabbage and around 20 wonton wrappers in my refrigerator. I also recently made Justin Chapple’s recipe from Food and Wine Magazine (minus the bacon) chili crisp condiment. You can also buy chili crisp from an Asian Market or on-line but it’s easy to make so do what you want.
All I did was chop of the leftover roasted cabbage and flavor it with fresh chives and chili crisp (around a heaping teaspoon I think.
Then I put a small amount into the center of a wonton wrapper. I wet the edges of the wonton wrapper with water.
Started pleating up the wrapper on both sides.
Some I did round shape. I just hand squeezed them.
Boiled the plated ones. Salted the water with Red Boat Salt.
Boiled the round ones and added a little beet powder to the water.
Dressed the dumplings with more chili crisp and more chives.
Chili Crisp is this amazing condiment that adds textures, flavors and crunch to different foods. It’s great on grilled meats. It makes plain old vegetables special. Some people add chili crisp to pizzas, snacks or even ice cream. I tried a few different jars of chili crisp and thought WOW! Why haven’t I tried it before? I recently came across this Chili Crisp recipe by Justine Chapple from a Food and Wine Magazine. The original recipe has you glazing 1 1/2 pounds of bacon with this chili crisp. The recipe is so good that you should use it on anything that you like. The only hard part is wearing gloves so you don’t burn your eyes from handing peppers. You will need a spice grinder. This recipe makes around a cup of chili crisp that I am guessing might be around 8 servings.
1 oz dried whole peppers (recipe calls for japones chilles )
1/4 cup honey roasted peanuts chopped
2 1/2 teaspoon kosher salt (I used course sea salt…tastier)
1 teaspoon cumin seeds – crushed
1/2 teaspoon Szechuan peppercorns
1/4 teaspoon black pepper
2 whole star anise
1 cup peanut oil
1/2 cup shallots – slice extra thin on mandolin
1 cup garlic cloves – sliced very thin (I used a truffle shaver)
1 inch fresh ginger cut in thin matchsticks
Directions
USE GLOVES and break open each chilli pod and discard the seeds and throw stems if you have any. Process the pods until they are chopped and not ground (about 15 seconds). Stir together the chilies, peanuts, salt cumin, Szechuan peppercorns, black pepper and star anise in a large heat proof bowl. Place a strainer over the bowl. Set to the side.
Heat oil in a medium sized saucepan on medium high heat till shimmering. Add shallots, garlic, and ginger. Stir often till everything is golden crisp (about 5-6 minutes). Immediately pour mixture threw the strainer. Spread the solids on paper towels to drain. let cool 30 minutes and add it to the bowl contents. Cover and refrigerate at least 8 hours or over night.
Chili Crisp Chili Crisp
It’s DELICIOUS!!!!!!
A Special THANKS!!!! to Justin Chapple and Food & Wine Magazine for this amazing recipe.
El Heroico Guaymas Restaurant and Fish Shop recently opened in Peoria AZ. This small business is located in a shopping center with easy parking. The shop is small and offers a variety of condiments, tortillas chips and the fish counter.
They are without a patio but there is maybe five tables inside.
I was very excited to try this new place. One because fresh fish is my favorite thing to eat out because I usually don’t make that at home unless I hike to Nelson’s or Chula. I also enjoyed the fresh seafood from vacations in Mexico and was hoping to taste something similar here. I also liked that this place wasn’t a far trip for me.
The person that took our order seemed very polite. As we were at the counter ordering I noticed that food going out from the kitchen actually looked not just good but AMAZING and was really decorated up like something special. The person taking our order said twice that he was giving us chips and salsa with our order two times while we were there.
We were waiting for our order by the door so we’d be out of the way. Someone there (maybe the owner?) Thanked us for coming in and told us to have a seat and wait at a table.
While we were waiting I noticed a young couple with children that came in. They were checking out the fish counter. They started talking in Spanish and the nice man behind the counter served them and their children complimentary shrimp. They left. I don’t know if they came back.
We waited and waited. Our order was done in thirty minutes.
We opened up the packages and got this.
Upper left is a marlin taco. Upper middle is a fish taco and a marlin relleno. Upper right is a shrimp quesadilla. Lower middle is a El Burro Percheron (steak, avocado, tomato, percheron sauce) (we didn’t receive the chips and salsa)
AND we purchased a snapper for dinner.
I thought the marlin and marlin relleno were ok. I really did like the darker orange chipotle mayo sauce. It is the exact sauce that most restaurants in Mexico give you to use for fish tacos.
But I tell The Forking Truth so I have to be honest and tell you that I was very disappointed with the fish taco for more than one reason.
One it is served very naked and doesn’t even come with a lime. Two – I can’t eat it……(I had to spit it out)…….It’s so FISHY STRONG that it could do push ups…….I don’t think anyone could eat this. (the fish meat its oddly curled…????)
The shrimp quesadilla was good but there were some problems with the burro.
The filling was cold and wasn’t re-heated for us. Inside the burro was chewy cold steak that wasn’t very flavorful and not seared and seemed like it was boiled and had a cold white sauce threw it that my husband thought was sour cream.
The last disappointment was the fish we took home for dinner.
It had a sticky texture and it SMELLED……It made my whole house stink like bad fish. My husband did cook it and it was edible but not very fresh.
Again my taco from El Heroico Guaymas and Fish Shop.
Here are tacos and other similar foods that I enjoyed in Mexico. I thought you might want to see authentic Mexican Food.
Birria Beef Taco
Birria Beef Taco from Mexico
Fried Birria Beef Taco
Fried Birria Beef Taco from Mexico
Ceviche Tostado
Ceviche Tostado from Mexico
Huitlacoche and Squash Blossom Tacos I had in Mexico
Huitlacoche and Squash Blossom Tacos from Mexico
Beef Quesadilla
Beef Quesadilla from Mexico.
The food served inside the restaurant did look amazing but my take out was somewhat…actually mostly sub standard……..
That was my trip to El Heroic Guaymas Restaurant and Fish Shop.
Today I am mentioning the black owned restaurants that I can personally recommend. I do note that I haven’t been everywhere in metro Phoenix so other great black owned restaurants are out there that you should want to visit too. The restaurants mentioned are not in any particular order.
I had dishes that were to die for from The Larder + The Delta in Downtown Phoenix.
It’s a cute little casual restaurant in Phoenix that offers high quality Southern American Inspired Modern Cuisine.
This Hoppin John is like no other. It’s FORKING SCRUMPTIOUS! It’s earthy, spicy, deeply flavorful with interesting textures. It’s a Hum-YUM-Dinger!
A LONG While back I had the very best of the hot chicken sandwiches that I have tried anywhere. It was like a religious experience.
I had many delicious hot chicken sandwiches before but this one had the best and most delicious flavors of any hot chicken sandwich that I’ve ever had. One thing that really stood out was that the chicken was the only one that still tasted like it was on the bone. Then this one also had many layers to it that were the most delicious. It was so amazing that I wonder why this sandwich isn’t often found on the menu.
During the pandemic The Larder + The Delta did hot chicken take out.
They did re-opened for dine in service but these are uncertain times so you must contact them for up to date details.
I only got to eat at Mingo’s Louisiana Kitchen once (because this place is pretty far for me) but everything we tried was delicious. My husband said that the red beans and rice were really great. He usually only eats this dish in New Orleans…because usually it is usually only good in New Orleans.
He also enjoyed the Shrimp Po Boy.
Hot Chicken Sandwich
I had some sort of hot chicken sandwich that was different but delicious. If I remember correctly I think it was made with his own hot sauce and specialty remoulade sauce. The fries were seasoned with Old Bay.
Currently Mingo’s Louisiana Kitchen operates out of a food truck so you have to look up their schedule.
At a food festival in Peoria (Devour The World) I enjoyed the food from Abyssinia Restaurant and Cafe very much.
I decided that I should try the Ethiopian Restaurant Abyssinia Restaurant and Cafe myself. (PHX)
We got a couple dishes on one large platter lined with injera bread and served with rolls of it. Everything was DELICIOUS! There were three kinds of lentil dishes, vegetable dishes…..a couple meat dishes and in the middle was this insanely delicious dish called Doro Wat. It was a great experience.
We enjoyed many dishes from Carribbean Cuisine in Glendale. I do note that this is a very small place that is mainly open for take out. (possibly only take out during the pandemic)
Red Snapper
Jerk chicken
Curry chicken
Oxtail (not always ready because this takes hours to prepare)
Escoviitch
Everything was delicious from Caribbean Cuisine.
We enjoy Desert Island Eatery and Cafe very much. This is a Caribbean Restaurant that also serves Vegan foods. Inside is only three tables but they recently added a patio. Currently during the pandemic they are Take Out only and the patio is not in use.
Our mutual favorite dish here is the Curry/Jerk Chicken combo that comes with cabbage and your choice of rice and peas or yellow rice.
Combo with Jerk Chicken and Curry Chicken
We are both crazy about this curry and jerk chicken. Many other people in town love it too and this restaurant has been expanding the menu and their hours.
D’s Jerk Hut recently opened in Phoenix. They offer Caribbean and some vegan foods sort of cafeteria style. It’s sort of like a buffet behind the cashier and your order is kept warm in a warming oven.
We tried a number of things there.
Above is small sized jerk chicken and curry chicken. The jerk chicken his less spiced and less hot than all the other jerk chickens that I’ve tried. I really liked the curry chicken here. It was very flavorful and falling off the bone.
Here’s medium sized brown strew chicken. It’s very flavorful and really good but this one gets the developed flavor from the bones and there are lots of bone fragments in it.
D’s Jerk Hut is the only place that I have found Jamaica’s national dish Ackee (a fruit) and Salt Fish. It’s VERY Unique….You have to go to D’s Jerk Hut to try it.
The Breadfruit and Rum Bar is another place for Jerk Chicken and other Caribbean foods.
Friday night jerk chicken for two special from The Breadfruit & Rum Bar in Phoenix
We’ve enjoyed numerous dishes from the Breadfruit and Rum Bar from Festivals that we’ve been to. Often The Breadfruit and Rum Bar served us our favorite bite from various food festivals. Each Jerk Chicken that I tried taste different and the jerk chicken here is also very unique. Ours that we took out was more breast meat with all kinds of flavors that danced on the exterior of the chicken. There also was this WICKED mighty nuclear HOT sauce to pour onto it (If you dare). Ours came with nicely prepared farm fresh vegetables.
These were the Black Owned restaurants that I can recommend personally recommend.
The Larder + The Delta (PHX)
Mingo’s Louisiana Kitchen (Food Truck)
Abyssinia Restaurant and Cafe (PHX)
Caribbean Cuisine (Glendale)
Desert Island Eatery (N.PHX)
D’s Jerk Hut (PHX)
The Breadfruit and Rum Bar (PHX)
Again I haven’t been everywhere and I know that there are other great ones out there.
Everything is subject to change and we hope it does for the better.
Traditionally Eggplant Caponata is made with fried eggplant. My version is just as delicious and is made with roasted eggplant. Did you know that this dish originated in Capon Italy in the area where they do fishing. This dish was originally made with a tuna-like fish. Italians who couldn’t afford fish made this dish with eggplant and that is how caponata came to be. I had 5 smaller eggplants. They cooked down to only about 4 cups. So I an guessing around 1/2 a cup a person so you will get at least eight servings. It is traditional to serve caponata with delicious crusty bread.
Ingredients for around 8 servings
5 eggplants – diced – I used smaller sized eggplants)
1 Tablespoon garlic – ground to paste
1 red onion – diced
2 Tablespoons extra virgin olive oil
1/2 cup golden raisins
1/4 cup capers – drained
3 Tablespoons dark brown sugar
1 cup green olives – chopped
1 cup red wine (preferably a chocolatey cabernet)
14 oz Italian crushed tomatoes
1 teaspoon bomba (I used Coluccio Stuzzichino) or substitute pepper to taste…but it won’t be as delicious.
1 cup toasted pine nuts – to finish
1 cup fresh torn basil leaves – to finish
optional 1 cup pomegranate seeds – to finish
optional around 8- 16 anchovies – to finish (one or two a serving)
Directions
The diced eggplant gets to soak in salt water for one hour. Then you put the eggplant in a colander and squish out all the water that you can.
Preheat oven to 500 degrees F.
The diced eggplant goes on a baking sheet spread out till brown. (timing may differ but mine took 40 minutes)
While the eggplant is in the oven put a sauce pot on medium high heat with the olive oil. When the oil is hot add the onions. Stir occasionally and cook till translucent. Turn down to medium heat and add the wine and let reduce till about half. Turn heat down to simmer. Add garlic, raisins, capers, sugar, olives, crushed tomatoes and bomba (or pepper). Only needs about 5 minutes.
Stir in the eggplant when it is ready.
Now you are ready to plate.
Top your caponata with toasted pine nuts and fresh basil. You might want to add pomegranate seeds and anchovies too! (I made waffle cut potatoes they were oiled and cooked at 400 degrees for 25 minutes then I added salt and pepper)
Universal Yums is an International snacks site ( www.UniversalYums.com ). You have many options and can subscribe to a once a month box if you like. The International snack boxes come in three different sizes. The basic Yum Box comes with 6 international snacks and a twelve page booklet of games, trivia and a recipe and runs around $16. a month.
The next size up is the Yum Yum Box of twelve snacks and more and is around $25. a month and the largest box is called the Super Yum Box of 20 snacks and cost around $40. a month.
I’m not a fan of gummy candy so I let my husband try the gummy candies for me.
These licorice and fruit dummies came from Amsterdam. My husband didn’t like them but said the next bag was even worst.
Oh they look cute….gummy Dutch candy cars in cherry, strawberry and black current. These had a rubbery texture and weren’t good to my husband.
I try the Yum Bag…
I try a ball first.
Dutch Sour Violet Balls…..Oh no wonder why it didn’t taste like food….(ick)
I kind of knew I wouldn’t like the Dutch sour watermelon candies but I did try….
GOD they are gross……….kinda like bubble gum mixed with watermelon and something painfully sour.
I’m beginning to think that this is the worst box ever.
We try again anyway.
Here are Dutch Aged Gouda Cheese Crispies.
Now these taste really rich and good. They have a really great buttery cheese flavor. Unfortunately they have a gross waxy finish in the mouth.
Here are thick cut bio-organic hand cooked cheese onion potato chips……Mine seem very thin and not thick cut but they are nice and crisp. I don’t get much cheese or onion taste to them…..they are just crisp little chips. Not bad…chips…they are ok.
I tried this and latter found out that I didn’t eat it correctly….WHO KNEW! that you could eat a cookie incorrectly?
Anywho-
Me and my husband tried them…(incorrectly) We took bites out of them and they weren’t good to us. I thought it was like a sweet gummy cooked into a thin waffle shaped cookie.
You are suppose to eat these cookies over a mug of a hot liquid. The hot liquid I guess makes them gooier …(ick!)
Here are multi-chocolate covered mini spice cookies. I’m not a big fan of spice cookies but I guess this might be the best of the bunch.
Netherlands wasn’t my favorite Yum Box.
Those were my Forking Thoughts on Universal Yums – Netherlands
www.UniversialYums.com
Your opinion and experience with the same may indeed differ.
I was watching Diners Drive Inns and Dives on Food Network. They visited a restaurant in California that serves a killer fried chicken sandwich with fish sauce caramel. It turns out that fish sauce caramel is FORKING AMAZING! You will WANT TO MAKE IT! I didn’t know how to make fish sauce caramel so I looked it up and found Andrew Zimmern’s from Food & Wine Magazine so I thought that would work. I called this recipe idea because I didn’t exactly measure my batter and kind of winged it. It was only the seltzer and beer that I didn’t measure…but it is pretty easy to make batter……I made more batter than I needed….But I think if I cut the batter recipe in half you might not have enough batter….so get ready to do some onion rings or chicken bites!
Ingredients for around 8 servings
2 cups sugar
1 Tablespoon fresh lemon juice
4 large shallots – sliced very thin on mandolin
1 dried hot chili – crumbled
3 star anise pods
1 -2 inch cinnamon stick
2 teaspoons fresh ground pepper
1/2 cup Asian fish sauce
1/2 cup water divided into two quarters
1 3/4 cups flour
1/4 cup corn starch
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon old bay seasoning
1 teaspoon sea salt
1 teaspoon ground black pepper
1 egg – beaten
1/2 can beer (around 1/2 a can)
1-2 cups seltzer (this one I really guessed)
1 large cauliflower trimmed into florets
Oil for frying (canola, vegetable, peanut or other clear)
Directions
Make fish sauce caramel.
In a good sauce pan combine the sugar and lemon juice with 1/4 cup of water and bring to a boil. boil without stirring it on low heat till it’s looks like a deep amber color (around 20 minutes).
Stir in shallots, chili, star anise, cinnamon and pepper. Take pan off of the heat and stir in fish sauce with another 1/4 cup of water. Stir over moderate heat till caramel is dissolved. Pour sauce in a heatproof bowl and let it cool. Remove star anise and cinnamon stick.
While sauce is cooling you can do the beer battered cauliflower.
Put about 3 inches of oil in a good sauce pot on medium heat. While the oil is heating mix up your batter. In a large bowl combine the flour, corn starch, cumin, onion powder, granulated garlic, paprika, cayenne, Old Bay, salt and pepper. Add the beer, add the egg and keep adding seltzer till it looks something like pancake batter. Dip one tester cauliflower and decide if you thinned it down enough. As soon as you are happy fry them up with a paper towel line baking sheet or a cooling rack.
Enjoy as soon as you can with the fish sauce caramel.
Beer Battered Cauliflower with Fish Sauce Caramel
These really are FORKING AWSOME!
A special THANKS!!!!! To Food & Wine Magazine and Andrew Zimmerm for this amazing Fish Sauce Caramel recipe!
Spring Time comes early in the Valley of the Sun. Here are some of the restaurants with patios that I have dined from in no particular order.
Up above is Bottega Pizzeria Ristorante in Glendale/Arrowhead/#UpperWestSide. They have a stunning patio. They have misters for cooling and heaters for chilly days. Part of the patio has shades with an indoor-outdoor bar. They also have a beautiful park-like setting and the patio is dog friendly.
Geordie’s at the Wriggly Mansion in Phoenix has out door seating that was expanded after this photo was taken.
Tacos Chiwas in Phoenix has a patio.
Singh Medows in Tempe offers multiple choices for outdoor seating. They offer a patio and outside tables. They also offer blankets to use so you can seat yourself by a pond or in the meadow.
But you do need to call Singh Meadows to check on when they are open. They are a farmers market with limited weekend hours only.
Virtu Honest Craft – Scottsdale
Fellow Osteria – Scottsdale
Pane Bianco in Phoenix
The Sicilian Butcher in Phoenix
The Rec (Detroit Style) Pizzeria and Wings in Peoria offers a few tables outside.
The Larry – Phoenix
Bryan’s Black Mountain Barbecue in Cave Creek also offers patio dining.
The Vic Bar and Kitchen in Buckeye AZ
The Vic Bar and Kitchen in Buckeye
The Copper Mule in North Scottsdale has a patio with heaters that is also dog friendly.
The Perfect Pear Bistro in Tempe offers outdoor seating.
Pomo Cucina and Pizzeria in Scottsdale has a patio and so does their Gelato Restaurant Luna next door.
Elements at the Sanctuary in Paradise Valley Scottsdale offers Patio Seating.
Mrs Chicken in Phoenix does have a patio.
Oscar’s Pier 83 in Glendale/Arrowhead/#UpperWestSide offers patio dining. They are also dog friendly.
Tonto Bar & Grill in Cave Creek
Pizzeria Bianco at Town and Country in Phoenix offers Patio Dining. They have portable heaters.
Bandolero Cocina de Mexico in Scottsdale offers two patios with heaters. The back patio is also dog friendly.
Desi Fusion offers a shaded small patio.
Prado at the Omni Resort in Paradise Valley Scottsdale.
Ocotillo in Phoenix offers multiple patios with portable heaters with a beautiful park-like setting.
The Twisted Italian in Peoria offers a two table patio in front of the restaurant and is dog friendly.
Lon’s at the Hermosa in Paradise Valley Scottsdale.
Ofrenda in Cave Creek offers a two story wrap around patio.
Fabio On Fire in Peoria/#UpperWestSide offers TWO patios with portable heaters.
Parma Italian Roots in North Scottsdale offers patio dining with portable heaters and an indoor-outdoor bar.
The Bourbon Cellar in North Scottsdale offers dog friendly patio seating.
Veneto Trattoria in Scottsdale
Lure Fish House in Scottsdale offers two heated patios
FnB in the arts district of Scottsdale (during pandemic) is patio seating only with portable heaters.
Phila-Deli in Glendale/Arrowhead/#UpperWestSide offers dog friendly Patio Seating.
Confluence in Carefree offers stunning mountain views and patio dining with heaters and a fireplace.
Tacos Calafia in Peoria offers a few patio tables.
The Craftsman in North Scottsdale offers a wrap around dog friendly patio with large door wall of windows that sort of extend the patio space.
Cucina Tagliani in Glendale/Arrowhead/#UpperWestSide offers old fashioned Italian music, misters and heaters on an officially licensed dog friendly patio.
Jalapeno Inferno in Peoria offers patio dining with misters. The North Scottsdale location also has some patio dining. The North Scottsdale location also has patio seating.
Twist Bistro and Gallery in North Scottsdale offers patio tables with umbrellas.
Stratta Kitchen in Scottsdale offers a patio.
Starlight BBQ in Scottsdale offers some patio seating on long benches.
Wally’s American Gastropub in Scottsdale offers a patio.
La Piazza Al Forno in Old Town Glendale does have a small patio.
The Collins in Phoenix has a small patio.
Angelina’s Pho & Grill in Glendale does have a patio that was useable on my last visit. (It has been closed for a long time)
Doda’s Pizza in Glendale does have a few patio tables.
Sel in Old Town Scottsdale offers patio seating.
Las 15 Salsas in Phoenix has a small patio.
Greek Palace in Peoria does have two patios. They have at least one open patio.
True Food Kitchen – Biltmore Fusion Park in Phoenix
Chauncey Social – Scottsdale
Zinque at the Scottsdale Fusion Square in Scottsdale.
The Farish House in Phoenix.
Proof in North Scottsdale.
Mowry and Cotton at the Phoenician in Phoenix.
Pizziacatta in Cave Creek
Persepshen in Phoenix.
The Farm in Phoenix.
Little Cay in Phoenix.
JB Steakhouse at the Phoenician in Phoenix.
Popo’s Fiesta Del Sol in Glendale/Arrowhead/#UpperWestSide
English Rose Tea Room – Cave Creek
Vincent Market Bistro in Phoenix has a few outdoor tables but you better get them before 5pm…(It’s an extra early crowd here).
Tarbell’s The Tavern (I did hear the patio got extended since this photo was taken)
Cafe Monarch has an outdoor patio (out back).
Little Miss BBQ – Sunny Slope Phoenix.
That was over 60 patios in Metro Phoenix.
These days every FORKING thing is subject to change.
