FnB's Charleen Badman Tells Food & Wine Her Favorite Places to Eat, Shop, & Sleep in the Valley
So not surprisingly, the Arizona native and advocate for all things local and fresh has recently been tapped by Food & Wine to give an insider's guide to her favorite restaurants in Phoenix as well as spots to shop and stay.
Here's what she had to say:
Go-To Lunch: The Main Ingredient Ale House & Café
"I go here every Monday for lunch on my day off. It's a local pub around the corner from my house and they serve really fresh salads and sandwiches. I have a Sophie's Salad every week, without the cheese. It's super-simple, just greens, artichokes, tomatoes, onions, pine nuts and balsamic dressing. Matt, the owner is like, 'Will you please try another salad?!' But I'm a creature of habit."
High-End Japanese: Nobuo at Teeter House
"The omakase at Nobuo at Teeter House in downtown Phoenix is spectacular. It's only served on weekends and you have to reserve in advance. We went there for Pavle's birthday recently and they serve things like oysters marinated in ponzu, and grilled Washugyu beef with wild mushrooms. On regular nights, the menu is more izakaya style."
Ingredient-Driven Trattoria: Italian Restaurant
"Chris Bianco has always been somebody I admire for his simplicity. He does very simple pastas that they make in-house, and his brother makes all the bread for the restaurant. Bianco is about to put a pizza oven in so he can start doing dinners with whole animals like lambs, pigs and goats from nearby farms."
The City's Most Famous Pizza: Pizzeria Bianco
"Bianco's pizzas are really thin, done in a wood-burning oven. They're simple, but really delicious. I love to eat here whenever I have the time. Now that they're open for lunch the wait is better--I once waited two and a half hours to get in for dinner."
Romantic Meal: Quiessence Restaurant
"I love the ambiance at Quiessence. It's located at the Farm at South Mountain, a gorgeous property, which also has a breakfast spot, café and spiritual center/spa. During dinner, it's so beautiful looking out over the farmland and seeing vegetables and pecan trees--well, maybe other people wouldn't think that's romantic, but as a chef I think it's really nice. The menu is really seasonal New American food and we have a lot of the same purveyors--we both buy these great chickens from a guy who's known as the Egg Man."