This cozy gem in Phoenix serves delightful Native American fry bread that shines in both sweet and savory styles, and pairs perfectly with a friendly vibe.
"Fry Bread House has more than 20 years under its belt as a metro Phoenix dining staple. The James Beard Award America’s Classics winner specializes in Indigenous preparations of stews, tamales, and hand-stretched, plate-sized fry bread served puffy, golden brown, and faintly greasy. Filled with meat, beans, cheese, and various other savory combos, each fry bread is folded like a giant taco. Of course, there’s plenty of sweet fry bread, too — honey with powdered sugar and chocolate with butter, for example — all profoundly satisfying. Its founder, the late Cecelia Miller, used the Tohono O’odham recipes from her youth, including large, hand-stretched tortillas called chumuth, which accompany hearty stews and form the wraps for hefty burros." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan
"This Phoenix spot is a long-time Arizona favorite, and for good reason: the fry bread. Native American fry bread is a pillowy, frisbee-sized fried dough that serves as a vessel for honey and powdered sugar or filling toppings like beans, vegetables, and meats and cheeses. Cecelia Miller of the Tohono O’odham Nation opened The Fry Bread House in the early 1990s, and it remains owned and managed by the family today. The location has jumped around over the years, but the menu still features the original family recipes from the restaurant’s early days." - Lauren Topor
"There may be no restaurant that is more Phoenix than Fry Bread House. A James Beard America’s Classics honoree and staple for more than 30 years, chef Cecelia Miller’s legacy is the most qualified spot to bless your stomach. A hometown hero that still lives up to the hype, Fry Bread House still somehow manages to exceed expectations every time. The fry bread is obviously the star of the show, but you can not go wrong with the posole, green chili beef, or the chocolate and butter sweet fry bread." - Mcconnell Quinn, Eater Staff
"This Phoenix spot is a long-time Arizona favorite, and for good reason: the fry bread. Native American fry bread is a pillowy, frisbee-sized fried dough that serves as a vessel for honey and powdered sugar or filling toppings like beans, vegetables, and meats and cheeses. Cecelia Miller of the Tohono O’odham Nation opened The Fry Bread House in the early 1990s, and it remains owned and managed by the family today. The location has jumped around over the years, but the menu still features the original family recipes from the restaurant’s early days." - lauren topor
"This restaurant was opened by members of the Tohono O’odham Nation who wanted to have a space for Native people to gather and eat like they would at home. In addition to frybread, the menu reflects the Mexican influence on the cuisine, with menudo, tacos, tamales, hominy stews, and burros a.k.a. burritos. " - anne cruz
