Best Restaurants in Phoenix (2025)

A tiny Grand Avenue standout where mesquite and chiltepin define Sonoran cooking. Chef René Andrade earned James Beard’s Best Chef: Southwest, and local critics note reservations vanish fast. Expect flame-kissed chicken, steaks, and elote in a lively room.

Chris Bianco’s downtown original still sets the bar for artisanal pizza, from blistered margherita to the famed Rosa with Arizona pistachios. Featured in The New York Times and praised by countless critics, it’s a pilgrimage-worthy slice of Phoenix history.

A beloved spot for “very Thai” flavors—Isan salads, panang curry, and hand‑pounded spice pastes—served late into the night. Recognized by local critics and James Beard voters, it channels street‑market energy with beautiful cocktails and shareable plates.

In a Roosevelt Row bungalow, Alex and Yotaka “Sunny” Martin cook regional Thai recipes learned from family and mentors. Winner of James Beard’s Best Chef: Southwest and named among Esquire’s Best New Restaurants, it’s a transportive, story‑driven meal.

A hyper‑local, from‑scratch institution where the menu shifts weekly and whole‑animal butchery shines. Praised by local food critics, it’s the place for house charcuterie, wood‑roasted vegetables, and desserts that feel both nostalgic and chef‑driven.

Seafood, grains, and vegetables meet fire, smoke, and embers on a menu that nods to Mediterranean, Japanese, and South American coastal cooking. Editors at respected outlets highlight the value and craft, with a thoughtful wine program to match.

James Beard Award winner Christopher Gross serves an ever‑evolving tasting menu inside a striking glass pavilion perched above the city. It’s Phoenix’s modern fine‑dining landmark, with service and technique that critics consistently applaud.

Native‑owned and rooted in Tohono O’odham tradition, this James Beard America’s Classics winner serves savory and sweet fry bread, stews, and tacos that carry cultural weight. It’s essential Phoenix dining and a meaningful taste of the region.

Inventive, high‑energy Mexican cooking from Food & Wine’s Best New Chefs list and recognized by Bon Appétit and Esquire. Expect playful, technique‑driven plates—think squid‑ink tortillas and deep, nuanced moles—in a retro‑cool setting.

Melrose’s intimate standard‑bearer for New American cooking, known for its tasting menu, strong wine program, and warm neighborhood feel. Frequently lauded by local editors as a top date‑night choice with seasonal, polished plates.