The 38 Essential Restaurants in Phoenix
"Italian-born Claudio Urciuoli, the chef and co-owner of this modern, Mediterranean fast-casual restaurant, comes from a family of bakers, so it’s not surprising that his slowly fermented, high-hydration breads are among the city’s best. They’re available by the loaf or to enjoy on premises in a variety of delectable permutations — maybe Za’atar-flecked flatbread with chermoula-drizzled hummus or rosemary ham with salami, manchego, cabbage slaw, and romesco on a crusty baguette. As the restaurant’s name suggests, Urciuoli is a freak about sourcing, buying top-quality Italian olive oils, vinegars and the like to incorporate into his dishes and to sell off the shelf." - Nikki Buchanan, Chris Malloy
