These days, the Valley’s restaurant scene has gotten pretty good at embracing diners dietary restrictions and decisions. You can now be a vegan here or indulge in a plant-based diet, and eat pretty well.
Veganism, in short, means abstaining from animal food products. Among the distinctions from vegetarianism are that vegans also skip additional products like eggs, dairy, and honey. For an added perspective on the subject, we turned to Michelle Dudash, a chef, registered dietitian, and cookbook author formerly based in Scottsdale. Dudash shared a few pointers for vegan diners in the Phoenix area.
For those thinking about making the change, “start gradually,” Dudash says. “You don t have to go all or nothing to enjoy the health benefits of less meat. Your taste buds may take an adjustment period. And for your intestinal tract, too, it s in your best interest to go gradually to prevent discomfort while adjusting to more plants.”
The family behind the Spinato s metro Phoenix pizza empire and the Johnstons, the family behind multiple Gilbert restaurants and developments, have much in common.
Both family companies were started by fathers who established businesses and with the help of their sons, grew them into Valley institutions. Now their sons, Anthony Spinato and William Johnston, have stepped up to the plate to continue growing.
These similarities helped foster a relationship between the two families which has led to a new partnership, says Spinato s Fine Foods President Anthony Spinato.
The Spinatos will open their newest pizzeria at Epicenter, Gilbert s upcoming multiuse development brought to fruition by the Johnston family. Joe Johnston and his son William Johnston have attracted some of metro Phoenix s top bars, restaurants and coffee shops to the development.
Welcome to Epicenter, Gilbert s upcoming destination for top Arizona restaurants and bars Tirion Morris, Arizona Republic
The family behind the Spinato s metro Phoenix pizza empire and the Johnstons, the family behind multiple Gilbert restaurants and developments, have much in common.
Both family companies were started by fathers who established businesses and with the help of their sons, grew them into Valley institutions. Now their sons, Anthony Spinato and William Johnston, have stepped up to the plate to continue growing.
These similarities helped foster a relationship between the two families which has led to a new partnership, says Spinato s Fine Foods President Anthony Spinato.
Red Devil Italian Restaurant & Pizzeria 3102 East McDowell Road
The best part about the takeout window at Red Devil’s mother ship location on McDowell Road is the front-row seat you get to pizza tossing. Up goes the twirling dough and down it comes, a frenzy of slinging, stretching, saucing, sprinkling, and sizzling that can leave the spectator hypnotized. It’s spellbinding to watch … and later eat. Using the same recipe since it opened in 1960, Red Devil has time-tested pizza, all bubbly with blistered cheese and a crispy crust. Delizioso!
Decadence and virtue combine in the Ultimate Stak from Grubstak.
Stephanie Funk
We re doing our best.Â
That s what I think a lot these days, walking into a restaurant and seeing servers in masks and face shields commanding the room. I think it when I m sitting in the car, opening a container of spicy scallop sushi and using the armrest as a table for my wasabi soy sauce. I think it at home on my computer when a chef calls me to cry, and I can only offer the same bland acknowledgment: We re doing our best. Hang in there. Â
But sometimes our best is pretty, freakishly amazing, you know? I say freakishly because how else do you describe ramen noodles topped with fried chicken, eaten on a bench in a random parking lot next to the Youth on Their Own building? It s freakishly amazing, that s what it is. And yes I m saying this out loud while I m writing it. Because I m doing my best too.Â