FEBRUARY 2018 28 | Hotel restaurants can be hit or miss but in the case of ZuZu at Hotel Valley Ho, it’s a definite hit. ZuZu offers fun retro décor and a level of warmth that’s missing from many hotel restaurants. Fortunately, the menu is just as comforting as the atmosphere, with classic dishes that are sure to please. ZuZu offers favorites like pan-roasted chicken, salmon and plenty of steak options alongside more exotic fare like the crispy calamari with jalapeños and the Hawaiian ahi tuna tartare. ZuZu boasts an impressive wine and cocktail list as well, but the real stars of the menu are the desserts, specifically the “Show Stopper Shake.” I’ve had a lot of desserts in my day, but this creamy chocolate shake topped with an ice cream sandwich (yes, an ice cream sandwich ON TOP of the shake) and a brownie may have been the most impressive yet. — Jamie Killin ZUZU AT HOTEL VALLEY HO Scottsdale Mowry & Cotton opened in late 2017, but it has quickly emerged as a favorite on the Valley foodie scene. The gorgeous wood flooring and ceilings are just the start of memorable aesthetics that also include massive sliding barn doors leading to a private dining area, a chef’s table and an exhibition kitchen that begs diners to come and watch the food prep fun. The menu incorporates hearth cooking, including flatbreads, fish, meats and plenty of veggies. But you simply can’t miss the buttermilk buns, the crispy potatoes or the grilled pheasant. Most dishes are big enough to share. — Lynette Carrington MOWRY & COTTON AT THE PHOENICIAN Scottsdale The sign on the wall says, “To eat is human, to Chino divine.” Yeah, they got that right. Frank and Eve Collins opened their “hole-in- the-wall” (their words, not mine) Chino Bandido in 1990. They’re native Arizonans, although Eve has Chinese roots. The marriage of Mexican and Chinese food that takes place in their kitchen is nothing less than heavenly. Most everything is served in a bowl, and you must order it with fried rice — it’s divine. So is the Pollo Diablo, but it’s NOT for the tenderfoot, or tender-mouthed. If you’re in that catego- ry, you’ll still be in heaven with the Jade Red Chicken, swathed in a celestial spicy-sweet sauce. Wash it down with a Mexican or Asian beer. You’ll depart knowing it was one of your best meals here on earth. — Judy Pearson CHINO BANDIDO Phoenix Photo: Mowry & Cotton Photo: ZuZu Photo: Chino Bandido {where we ate this month} KITCHEN DOORS

FEBRUARY 2018 | 29 Phoenix The Stockyards Recently, the missus and I felt like celebrating Arizona as we approach the 106 th anniversary of the date it joined the lower 48. So we headed off to one of the Valley’s oldest dining institutions, The Stockyards. Founded in 1947 on the site of, well, stockyards, the venerable Arizona institution has been a destination for visitors, politicos and plain old folk for decades. And there’s a reason why a restaurant lasts 70+ years — it’s good. We enjoyed bourbon and an exceptional dry martini before dining, and then feasted on the bison meatloaf with potatoes, among other treats. The artwork in the bar — along with the beautiful wood bar itself — is worth the trip alone, and you definitely feel like you’re a part of Arizona’s Western heritage. You may not get what you expect if you order the calf fries, though — unless you’re a fan of Rocky Mountain oysters, if you know what I’m talking about. So if you’re looking for a great way to wish Arizona a happy birthday, The Stockyards is the place. — Tom Evans Photo: Tom Evans