{"id":360586,"date":"2025-11-06T20:45:27","date_gmt":"2025-11-06T20:45:27","guid":{"rendered":"https:\/\/www.europesays.com\/us\/360586\/"},"modified":"2025-11-06T20:45:27","modified_gmt":"2025-11-06T20:45:27","slug":"the-best-bites-and-sips-we-tasted-at-phoenix-restaurants-in-october","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/360586\/","title":{"rendered":"The best bites and sips we tasted at Phoenix restaurants in October"},"content":{"rendered":"

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\n\t\t\t\t\t\tThe Tellicherry Lamb at Haldi Indian Cuisine uses fragrant peppercorns to season rich lamb. \t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n

Tirion Boan<\/p>\n

For the Phoenix New Times food team, October was a delicious and varied month. During our travels around the Valley, we fell in love with a lamb dish in Glendale, sipped a superb cocktail in downtown Phoenix and tasted something called \u201cDirt Candy.\u201d Yes, really. <\/p>\n

If you\u2019re keen to retrace our steps \u2014 and we strongly suggest you do \u2014 here\u2019s where to get a taste of the most delicious bites and sips we tried at Phoenix restaurants last month.<\/p>\n

Tellicherry Lamb Fry at Haldi Indian Cuisine<\/p>\n

18561 N. 59th Ave., #122, Glendale
13761 W. Bell Road, #213, Surprise<\/strong>
The Glendale location of Haldi Indian Cuisine<\/a> is welcoming, warm and modern. Friendly servers joke with regulars, and kids giggle at the food-delivering robot that wheels around the dining room. The menu is packed with fragrant, flavorful dishes and on a recent visit, we tucked into the Tellicherry Lamb Fry. This unique dish uses Tellicherry peppercorns, a variety grown on the Malabar Coast in southwestern India. The high-quality peppercorns are larger than most other varieties and are prized for their mild, peppery heat and citrus notes. At Haldi, the peppercorns are used to season tender cubes of lamb, which are served with wedges of lemon and lemon-scented rice, to amp up the citrus flavor. The rich, earthy lamb contrasts the tart lemon, creating an exciting dish that left us going back for bite after bite.<\/p>\n

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\"\"The New Jack City at Little Rituals comes with a side of dessert.<\/p>\n

New Jack City cocktail at Little Rituals<\/p>\n

Fourth Floor, Residence Inn by Marriott Phoenix Downtown
132 S. Central Ave.<\/strong>
Described on the novel-like menu as \u201cbuttery, rich, decadent, smooth,\u201d the New Jack City at Little Rituals<\/a> is all of those things and more. Served in a rocks glass with an oblong shortbread cookie topped with sticky, sweet caramel and white and black sesame seeds, this treat is dessert in a glass. Start with a bite of the buttery shortbread before swooning over a sip of the whiskey-based tipple. In total, the drink includes Jack Daniel\u2019s triple mash whiskey, brown butter, cardamaro, Oloroso sherry, Meletti amaro and salted black sesame bitters. It\u2019s rich, with a perfect balance of bitter and sweet, and is the ideal treat for a chilly fall or winter evening.<\/p>\n

\"AMoxie Coffee Co. has launched its own bakery with pastries such as a Swedish-style cardamom bun.<\/p>\n

Cardamom Bun at Moxie Coffee Co.<\/p>\n

4626 N. 16th St., #101
<\/strong>Moxie Coffee Co.<\/a>\u00a0is adding a bakery to its midtown Phoenix cafe. While construction is underway, baker Ryne Spracale is piloting Scandinavian-inspired morning buns and cookies at the coffee shop. An early standout is a Swedish-style cardamom bun. This pastry is intricately twisted, glossy and bursting with the warm and citrusy spice of cardamom. The pillowy sweet bread sparkles with a citrus-forward glaze and cardamom-flecked sugar. The combination of bright, floral flavors with comforting, warm spices keeps this pastry from feeling too heavy or sugary. We can\u2019t wait to try more from Spracale once the bakery is fully operational.<\/p>\n

\"AGoat and Ram\u2019s Dirt Candy Pizza is topped with beets, goat cheese, arugula pesto and habanero honey. <\/p>\n

Dirt Candy pizza at Goat and Ram<\/p>\n

150 W. Main St., Mesa
<\/strong>When it comes to pizza toppings, pepperoni and sausage reign supreme, but\u00a0Goat and Ram\u2019s\u00a0<\/a>veggie-forward pies regularly make the case for plants over protein. The pizzeria is tucked inside downtown Mesa\u2019s Phantom Fox Beer Co. and during a recent visit, we tried the Dirt Candy pie. It\u2019s topped with a black pepper cream sauce, cubes of golden beet, goat cheese, mozzarella and parmesan. The whole thing is then drizzled with habanero honey and arugula pesto. Those ingredients offer savory, spicy, sweet, bitter and fresh notes that can change a bit with each bite. Goat and Ram\u2019s dough is an exceptional canvas that bakes up airy and crisp. Don\u2019t be surprised if you find yourself fighting over the last slice of this well-balanced pie. To really up the ante, add a side of the pizzeria\u2019s smoked tomato sauce, perfect for adding a hit of umami to your crust.<\/p>\n","protected":false},"excerpt":{"rendered":"The Tellicherry Lamb at Haldi Indian Cuisine uses fragrant peppercorns to season rich lamb. Tirion Boan For the…\n","protected":false},"author":3,"featured_media":360587,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5131],"tags":[5229,5643,1587,141473,1589,80162,67,586,132,5230,68,2969],"class_list":{"0":"post-360586","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix","8":"tag-america","9":"tag-arizona","10":"tag-az","11":"tag-best-bites","12":"tag-phoenix","13":"tag-restaurant-reviews","14":"tag-united-states","15":"tag-united-states-of-america","16":"tag-unitedstates","17":"tag-unitedstatesofamerica","18":"tag-us","19":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115504711390027518","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/360586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=360586"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/360586\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/360587"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=360586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=360586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=360586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}