Dominic Armato's guide to 100 essential Phoenix restaurants: Let The Arizona Republic dining critic be your inspiration to get out and explore the best dining and drinking experiences the Valley has to offer.
If you're looking for the best restaurants in Tempe, then look no further. The East Valley suburb and home of Arizona State University's main campus offers everything from excellent Chinese food at Chou's Kitchen and a destination co*cktail barto authentic coney dogs.
For Indian food, visit Little India, a causal snack shop tucked inside a crowded market. And if you're dining in south Tempe, try Ghost Ranch, a stylish restaurant serving modern Southwestern cuisine.
Here are the best restaurants in Tempe.
Chou's Kitchen
For many, Sunny Zhao and Lulu Zhou’s dumpling-dispensing destination was the first glimpse into a world of Chinese cuisine that stretched far beyond Americanized versions of mid-century standbys. Out with the rice, in with the wheat, formed into nubby chilled noodles dressed with tingling oil, baked into bread stuffed with leeks and rolled into the wrappers for Chou’s signature beef pies. The size of a hamburger patty with the juice of a soup dumpling and a sizzling, crunchy crust, they’re not to be missed.
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Details: 1250 E. Apache Blvd., Tempe.480-557-8888. Also, 910 N. Alma School Road, Chandler.480-821-2888,chouskitchen.com.
Cotton & Copper
At Cotton & Copper, Sean Traynor continues to sling sharp co*cktails while Tamara Stanger sates her need to channel hyperlocal ingredients into fascinating fare. Traynor’s co*cktail list is a nifty collection of refreshing concoctions, while Stanger’s food is equal parts sharp and fascinating, routinely featuring obscure items she’s foraged from around the state. Forget the veggie burgers — Stanger builds a 'burger'from celeriac and roasted vegetables that’s more satisfying than most meat substitutes.
Details: 1006 E. Warner Road, Tempe. 480-629-4270, cottonandcopperaz.com.
Crepe Bar
Jeff Kraus is a madman in the best possible way. His crepes might sport pork belly in a sweet espresso-maple glaze, drizzled with chile aioli under a soft, runny egg. They might be rolled and crisped like dosa, to be shattered and dipped in hummus with crispy chickpeas. They could be turned into chips to make crepe chilaquiles or smothered with jerk sausage and Fontina.
Details: 7520 S. Rural Road, Tempe. 480-247-8012, crepe-bar.com.
Detroit Coney Grill
David Najor serves a flipping-good dog at the original Tempe location (the downtown Phoenix location is independently owned). This is a decadent coney we’re talking about: agently spiced, natural-casing dog with a killer snap — made for Najor by a Michigan sausage maker — drowning in meaty sauce, onions and a squirt of yellow mustard. Fries are spot-on, too, freshly cut and fried with a little crisp and a steaming, tender core.
Details: 930 W. Broadway Road, Tempe. 480-219-7430, detroitconeygrill.com.
Ghost Ranch
A stylish New Mexico-inspired room proves an airy and colorful home to dishes that reference the history of Southwest cuisine while bucking its more dated conventions. Pumpkin soup is smooth and lush, its richness derived from caramelization rather than an abundance of cream. Enchiladas are fried to a crisp and lightly dressed rather than smothered in an earthy, smoky sauce made with Chimayo chiles. And in a true nod to the times, one of the strongest dishes on the menu is the plato vegano, a gorgeous and hearty collection of roasted vegetables with a splash of coconut milk and a chipotle cashew cream.
Details: 1006 E. Warner Road, Tempe. 480-474-4328, ghostranchaz.com.
Little India
Less of a restaurant and more of a makeshift snack shop run from the back of a neighborhood market, Little India specializes in chaat, the savory little roadside and street-cart morsels of Indian cuisine. Wedge yourself into a tiny table, and in a matter of moments you’ll be feasting on pani puri, diminutive spheroid crisps ready to be stuffed with potato and chickpeas and a splash of tamarind chutney. Plates are small and the prices are smaller, making it easy for those unfamiliar with chaat to dive in and explore.
Details: 1813 E. Baseline Road, Tempe. 480-730-7770.
Nocawich
Nocawich slings a shortlist of sandwiches and salads composed from stellar ingredients like Biellese salumi, Snake River Farms beef, Russ & Daughters lox and H&H bagels. The Italian Stallion layers killer giardiniera with slivers of fine salumi,and the Clubber Lang, with house roast beef and spicy provolone, conveys all the punch of its namesake. Deep in Arizona State University territory with a menu almost entirely hovering in the $8 to $12 range, it’s priced for a student’s budget.
Details: 777 S. College Ave., Tempe. 480-758-5322, nocawich.com.
Old Town Taste
If the East Valley’s regional Chinese renaissance moves into a new phase, we might have Old Town Taste to thank for it. A braised whole fish lurks in an ocean of thick, ma la spiced gravy — the perfect complement for crisp, griddled pancakes. Squirrel-shaped fish — a Jiangsu classic — sings on the strength of deft knifework and a carefully calibrated sweet-sour sauce. Melt-away sirloin cavorts with crisp bamboo in a milky, rich broth with a touch of goji berry sweetness and a blast of fresh mint.
Details: 1845 E. Broadway Road, Tempe. 480-702-7101. Search "Old Town Taste" on Facebook.
Asian Hong Kong Diner
Sparingly decorated and showing its age, this strip-mall stalwart makes its impact on the plate; and a dual-menu system makes it the ideal place to ease neophytes into more traditional fare. The black-rimmed American menu features juicy potstickers, crisp orange beef and sizzling pepper beef. But drift over to the red-rimmed traditional menu and the skies open. Meltaway duck is wrapped in a crisp taro crust; West Lake soup suspends gossamer threads of egg in a silky broth; braised tofu bubbles in a clay pot with sweet shrimp.
Details: 9880 S. Rural Road, Tempe. 480-705-7486. Search "Asian Hong Kong" on Facebook.
Jollof King
Outside of Ethiopia and Morocco, the entire continent of Africa is almost unrepresented in the Valley’s restaurant scene, which makes this recent addition among the most exciting. The atmosphere is essentially nonexistent and the line can be long and slow. But none of that matters when you’re presented with a smooth, elastic round of yam fufu, bathed in a spiced tomato soup brimming with goat meat. This is west African cuisine — hewing closest to Ghanaian — built on seasoned starches, meats and thick, sultry stews.
Details: 325 W. Elliot Road, Tempe. 480-550-7292, jollofkingusa.com.
Tried something delicious lately? Reach the reporter at dominic.armato@arizonarepublic.com or at 602-444-8533. Follow him on Twitter and Instagram @skilletdoux, and on Facebook at facebook.com/darmato.
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