Welcome to Chef’s Night Out, where our dining reporter gets in the inside scoop from the Valley’s top chefs at their favorite restaurants.
El Pollo Supremo is a favorite of metro Phoenix chefs
Nadia Holguin and Armando Hernandez, owners of Tacos Chiwas, stopped at El Pollo Supremo in Tempe for one of their favorite meals.
- The Republic’s “Chef’s Night Out” series features interviews with top Valley chefs at their favorite local restaurants.
- The series explores where chefs choose to dine when they are not cooking.
- The series is ongoing, with new episodes released with Q&As.
After the release of The Republic’s list of 100 essential restaurants earlier this year, we wanted to know more about the restaurants that top Phoenix chefs consider essential. Rather than just ask them, dining reporter Bahar Anooshahr decided to join them for a taste of their favorite dishes.
Chef’s Night Out is your seat at the table and a chance to learn more about our local celebrity chefs, from must-order dishes at their essential to ingredients they refuse to eat or cook with.
The series debuted with award-nominated former chef of Valentine restaurant, Donny Hawk, who shared a plate of his favorite spicy green beans, along with a surprising fact about his home cooking. Next, legendary fine dining Phoenix chef Christopher Gross shared secrets about his initial aversion to Mexican food over a plate of fiery enchilada-style burros. Armando Hernandez and Nadia Holguin of Chiwas Hospitality Group took us to a longtime restaurant that feeds their whole family weekly.
Here’s a look at the metro Phoenix restaurants where our top chefs eat when they aren’t in their own restaurants cooking.
Donald Hawk (formerly of Valentine Restaurant) loves Old Town Taste
James Beard semifinalist and former chef of Valentine restaurant, Donald Hawk, took me to Old Town Taste.
What he orders: Green beans and Ma Po tofu.
His least favorite ingredient to work with? Okra. Flavor is fine. It’s the texture.
Details: 1845 E. Broadway Road, Tempe. 480-702-7101, oldtowntaste.com.
Christopher Gross loves Los Dos Molinos
James Beard Award winner Christopher Gross met me at Los Dos Molinos, which he’s been frequenting for the past 30 years.
What he orders: The carne adovada burrito, Christmas enchilada-style, with rice and beans, plus the Machaca pizza.
His favorite dish at Christopher’s? I love the chicken. But a nice charred côte de boeuf (rib-eye) is super fantastic. And of course, I love foie gras. We sell out of that. Don’t come protesting.
Details: 1044 E. Camelback Road, Phoenix. 602-528-3535, losdosmolinosphoenix.com.
Armando Hernandez and Nadia Holguin of Cocina Chiwas love El Pollo Supremo
James Beard award-nominated chefs and restaurateurs Armando Hernandez and Nadia Holguin took me to El Pollo Supremo in Tempe.
What they order: A whole chicken and a small order of beef with rice, beans, corn and flour tortillas, roasted jalapenos and salsa.
What makes El Pollo Supremo their favorite restaurant? It’s very simple. It’s very… no frills, just beautiful and they do a really good job. But also, I grew up with my family owning a restaurant and grandma had chickens outside. So there’s something about pollo that ties it to everything we’ve interacted with. I can eat this three times a week.
Details: 221 W. University Dr., Tempe. 480-966-3713.
Reach the reporter at BAnooshahr@azcentral.com. Follow @baharcreative on Instagram.
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