(bright music) - I'm Chef Mark Tarbell.

Welcome to "Check Please!

Arizona."

The show where Arizona residents recommend their favorite restaurants.

This time we have three mayors from three cities talking about their must eat at spots.

They're ready to share their reviews with each other and with you right here on "Check Please!

Arizona."

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(upbeat music) - I'm Chef Mark Tarbell.

Welcome to "Check Please!

Arizona."

In this episode, it's all about pride.

We have three mayors dishing on their favorite spot to grab a bite.

Let's meet them.

Mayor Corey Woods has served the city of Tempe since 2020.

He grew up in New York, loves to work out, and is a huge WWE fan.

Mayor Kevin Hartke is in his second term as Chandler's mayor.

He and his wife have four children, love to hike, and in his spare time, loves to make wine and mead.

Mayor Kate Gallego was elected Phoenix mayor in 2019.

She loves to hike with her son, and was quite a softball player as a teen.

For her, dining out is not just about good food, but location as well, which is why this restaurant ranks high on her list.

This is Dahlia Tapas, Tequila, and Wine.

(upbeat music) - I would describe Dahlia as a love story.

That's how I've always described it.

You come in here, it's an intimate space.

It's filled with people having a good time.

The staff, the team, the energy.

It's just, it's a love story.

Traditionally, tapas are very small plates, but we wanted to do something a little different, a little twist.

So we do have some bigger items, 'cause we believe tapas are meant to be shared with and with a group of people, right?

Everybody loves our lamb chops.

We do a ribeye, very nice prepared.

The chuleton, the iberico chuleton.

There's the typical Spanish dates, croquetas.

But what I really love, I could eat every day is the pan con tomate.

It's one of my favorites.

So whether you're vegetarian or you love meat, we have some for everybody, even gluten-free.

Our wines are all from Spain or Mexico.

The cocktails we based off mostly tequila or mezcal.

If you've never been here before, just let us take you on a journey.

Our team is, well, you know, versed in our menu, and they love to take guests on journeys.

'Cause a lot of people that walk in here wouldn't know what to order necessarily.

The vibe of the restaurant's energetic.

You just feel love in the air.

People are happy to be here.

When I think of this place, I think of the energy that you feel in it when you walk in.

For me, I want people to walk in here and feel that we care.

You have many choices where to dine and where to give your dollars, right?

But when you come here, you feel that local.

You feel that this is owned by someone who cares about the place and cares about the community.

You don't have to worry about anything.

We got you here at Dahlia.

I always say we're gonna leave you better than we found you.

- So Mayor Gallego, why did you pick this place?

- So Dahlia is a wonderful tapas restaurant.

So it's great to go with a group where you can try a bunch of different tastes, and it is a really special place.

The restaurant is in a bungalow that was built in 1922.

- Nice.

- So over a hundred years old.

It's in our Coronado neighborhood in the city of Phoenix, which is one of our beautiful- - Yeah.

- Historic neighborhoods.

- I love the bungalows down there.

They were just so awesome.

Where'd you start with?

I know it's tapas, so you probably had a hundred.

- [Kate] So I wanted to be healthy.

So I started with the roasted vegetables, which had incredible flavor.

It's seasonal so you don't always get the same thing.

But they had some wonderful peppers while we were there that had just the right amount of crispiness.

- Yes, the char on the outside, I had those too.

And they had zucchini, too.

And I will say this, as a chef, zucchini is only as good as how it's prepared, and it was prepared so well.

Roasted vegetables, slam dunk.

So Mayor Woods, what did you start with?

- I had the pan con tomate, actually, which was really, really good.

So very simple dish.

You talk about very fresh tomatoes.

- Yes.

- A lot of garlic, a lot of basil, and a nice toast points.

But they really held up nicely to the tomato, and it was actually a really perfect way to start the evening and to start the meal.

We had several things on the menu that night, my friend and I, who actually went.

But I will tell you, the food was phenomenal, and that dish was the perfect way to get a full meal going.

- So Mayor Hartke, you began with?

- I went with my wife and daughter so that we could try a lot of things.

So we started also with the roasted vegetables, but the waiter recommended the potatoes croquette and we thought that was phenomenal.

- [Mark] Yes.

And what did it come with, with sauce?

- [Kevin] Well, it had a brava sauce, which was great.

A little crema, and so it was good to mix in.

It just made the flavors pop even more.

- Oh yeah.

Mayor Woods, what did you have for an entree?

Did you have entrees, too?

- So I had the Chilean lamb chops, which were delicious.

But I also had the croquettes as well.

And the croquettes, I should just say, I thought were wonderful.

It was a nice crispy exterior, a very kind of soft, pillowy inside with the potatoes.

But we went to the lamb chops after that, and the lamb chops were fantastic.

- [Mark] Yeah, I think you get four little lollipop chops, right?

- Yeah.

- You had those too, I think, right?

- I sure did.

- [Mark] Yeah.

- [Kevin] They were great.

They were crispy, tender, excellent.

- I was curious if he actually used a fork, if he just picked them up with his hands.

- Hands.

- 'Cause I went with the hands.

- I go hands.

- We went to restaurant.

Meet a friend of mine and I was like, look, there's only a couple other people around, but I don't mind getting a little down and dirty here.

- So Mayor Kate, what did you have for an entree?

- I had the tostadas.

First of all, they're just beautiful in presentation.

It comes out with three tostadas and they're all different colors.

So they have this wonderful carrots with harissa, and carrots are probably my favorite vegetables.

But they took them to the next level with so much.

- [Mark] With that harissa?

Oh my, so good.

Yes.

- So much flavor.

And then a pop of red and orange.

And then they had a beautiful one that's based on avocado with just a little bit, the right amount of onion.

That was incredible.

And then a chicken tinga.

- That chicken tinga.

Oh, I thought that was good.

Really big flavors.

And it almost like, it was a flower shop, so they almost looked like little bouquets.

I mean, they were presented so well.

I thought.

Really pretty.

Okay, desserts.

What did you have?

- I guess the sweetest thing we had was the dates, which I would not consider a dessert.

- You had those too?

- Really like a wonderful mix with some bacon and some cheese.

- Well, what's better than that?

I mean, dates and bacon.

Come on now.

- Exactly, exactly.

- Everything's better.

- I did have the cheesecake, though.

- Yeah.

- So I had the Basque cheesecake at the end, which was really good.

Very sweet.

It was not an overpowering, kind of cloyingly sweet cheesecake, but it was just like the perfect amount of sweetness.

But that burned bottom, which I didn't exactly expect.

And there was a little sauce around it, too.

It did a nice job of balancing everything out, so it wasn't just sweet on top of sweet the entire time.

It was really a perfect way to finish out the evening.

- What was your dessert, Mayor Hartke.

- [Kevin] We had their version of a creme brulee.

That's my wife's go-to anytime, every time - We have to talk about it, 'cause I didn't have it.

It should be like a very thin sheet of ice.

Like a pond just froze for the first time on October 30th.

- Yeah.

- And then you tap it in.

Was it there?

Did they do it?

- It was there.

It was there.

It was that kind of slight edges of dark brown, but mostly kind of a tan brown.

Just enough crisp with really good flavors.

- So drinks.

What'd you have for drinks?

- So I had the raspberry mocktail.

- Cool.

- Which was wonderful.

- [Mark] They do good mocktails.

I had the lime lemon one.

Really good.

- Yeah, they really put thought in.

- Yeah.

- Which was wonderful, 'cause I had to go to a work event after, but I didn't feel left out.

- [Mark] So the raspberry mocktail.

Did it have berries in it?

- It did.

- Oh good.

So real.

- So I just had water, actually.

But I will tell you, just to sort of piggyback on the mocktail comment, I really appreciate that.

I've never actually drank alcohol, and so for me personally, I'm always trying to look for things that will allow me to enhance and enjoy a meal, even if I'm not enjoying an alcoholic beverage, I can sort of enjoy the evening with my friends and not feel like I'm being left out.

- All right, I'm the one different.

I did have the Mexican Sauvignon blanc.

I wasn't sure, 'cause I've never had a Mexican Sauvignon blanc.

But it was excellent.

My wife had the raspberry mocktail as well and raved about it.

- So Mayor Kate, this is your place.

What's your pro-tip?

- I would listen to the staff.

They're really experts in the menu, and they can really guide you.

They often have incredible specials, and I feel like every piece of advice I've gotten from every member of the staff, including the owner, has been spot on.

So ask for advice.

- I would say date night.

If you're single, you probably won't be single after you go there for dinner.

So I would recommend that single people should frankly put this one on their list pretty quickly, and take my word for it.

- Mayor Woods.

Go single, come out a couple.

- I like the fact that they had an agreement with parking, 'cause I'm never quite sure when I'm in a new place, where am I going to park?

But it was quite convenient just around the corner there.

I thought that was great.

And I also believe if you don't know what you're getting into, ask the staff, they will always lead you to what are either the favorites or what they do best.

- Yeah, they staff is really well informed.

If you want to try Dahlia Tapas, Tequila, and Wine, they're located in central Phoenix on 7th Street, just south of Oak.

The average meal costs $50, and they do take reservations.

(upbeat music) And now to Mayor Hartke.

Chandler is stepping up its game when it comes to elevated cuisine, and his pick is helping redefine and reimagine Indian food.

This is Feringhee Modern Indian Cuisine.

(upbeat music) - I would describe Feringhee as the kitchen and the food that we are cooking for the world to enjoy.

It's the modern Indian cuisine.

We picked the different parts of the India, selected the best dishes, then we put it on our menu for everyone to enjoy.

If you're at Feringhee, I wouldn't want you to miss our panipuris to start with.

Our Feringhee chaat is out of the world.

Butter chicken is something we can never go wrong with.

Bread's so fresh, it's fantastic.

And also we have a great Indian drinks to pair with.

The reason being, we have the handpicked more than a hundred labels of wine here.

As you see, we have a fantastic selection of the whiskeys.

So when you dine in Feringhee, you literally feel that you are transported directly to India.

The music that you hear, it's the modern Indian.

In the lunches, we keep it mellow because we wanted people to talk.

Business meetings, families enjoying together.

But when it comes to dinner, it's more of like unwind.

When you're done with the office, when you wanted to go out, or you're on a date, you're with the family.

That is something which will stay in your mind because of the music, food, beverage service, everything comes together.

It's the whole experience that we created.

So feringhee literally means that it's a foreigner.

How we took it as a foreigner, bringing the homeland food to a different country.

And you know, that is what we are serving.

Founder of the brand is Madhavi Reddy, who started this restaurant almost three and half years ago now.

And we have a grand chef who's a Michelin star chef, Sujan Sarkar, who built this legacy.

And we are continue to carry forward it.

Somebody wanted to experience what the whole Indian food is, this is the place.

They should just walk in, ask what's special.

We will give the whole experience.

(upbeat music) - So Mayor Kevin, how did you find this place?

- So the owner, Madhavi Reddy, has become a friend of mine through the years.

I first met her at a Chamber of Commerce event in which she was providing food, and since then, it's become one of our favorite spots.

- It's really great.

What did you start with this time?

- So this time we started with a Tandoori chicken momo, which is kind of a dumpling with a big nugget of chicken in the middle.

It was fantastic.

- Yeah, ground chicken.

A lot of herbs.

I mean, it's really powerfully flavorful.

- Yes.

- I had one, the rest were my son's.

They were good.

Did you have momos, too?

- We did.

- Yeah.

- They were good.

- Delicious.

They were delicious.

What did you think?

- Wonderful.

The spices in the chicken were great, and then the- - [Mark] Had a little pop of spice, it did.

- Yes, - It really did.

So Mayor Kate, you had lamb, right?

- Yes.

So we had the wonderful kebobs and full of flavor.

A very healthy cut of meat, so.

- [Mark] Nice.

How was it seasoned?

Was that also spicy or?

- [Kate] I would not call it spicy, but it was definitely flavorful.

- Well, I gotta get those kebobs.

I did not get that.

So Mayor Corey.

- I actually had the cauliflower 65, which I thought was fantastic.

It was really crispy cauliflower on the outside.

It was a nice breading that held up, but it wasn't too heavy.

But the cauliflower inside was very tender, I would say very sort of traditional Indian spices.

But it was delicious.

What I really loved was the breading held up.

Sometimes when people fry things.

- Yeah.

- The breading is a little bit too heavy, and it overwhelms the vegetables inside, the breading falls off.

- Yeah.

- [Corey] And it was absolutely perfect.

- Mayor Kevin, what did you have next?

- I had for the main dish, the non-vegetarian thali, which was a culinary expedition through India.

10 different items from appetizers to a main dish to a dessert.

So as an entree, we had butter chicken.

My wife is Norwegian, so anything with butter is a win for her and their family.

But it was rich, it was flavorful.

I would get it in and every time I'm there.

And my one regret was I didn't order extra naan, because for dipping into one of the 10 things that was there, it was fantastic.

- I have to say naan, 'cause I'm a bread guy.

It had one of the best naans that I've had in the valley.- - Agreed.

- Like they were thin, tender, and charred.

So Mayor Kate, what did you have for an entree?

- So I did the non-vegetarian thali as well.

We got to pick an entree and I went with chicken curry.

- Ooh.

- It was delicious.

Cumin, turmeric.

It was a darker curry.

So if you have Thai curries, and they're quite bright yellow.

This one, still had golden elements, but a little bit darker.

- It's almost like gravy.

- [Kate] Yes.

And I tried with both the naan and the rice on your behalf.

And both were excellent.

- [Mark] Yeah, what'd you think of the naan?

- So we had both garlic and traditional naan, and it was among the best naan I've had.

It was just phenomenal.

- So Corey, what else did you have?

So I had the feringhee chaat, which was probably my standout on the menu.

It was sort of a fantastic yogurt and white beans sort of mousse.

And there was a potato tikki and a crispy shiso leaf on top, which was phenomenal.

And I know shiso sometimes is somewhat polarizing for a lot of people, but it was frankly delicious.

And I wish I had not just one leaf, but several of them in the dish.

But the same thing.

The dish was sort of soft in terms of that mousse that was there.

- The shiso leaf?

That's Japanese.

- Yeah.

- Normally.

Very, very bright and intensely flavored.

Almost like, you know, triple acid.

- Absolutely.

- Yeah.

- But I mean the fry made it really nice.

I mean, that kind of crisp potato tikki on top probably.

So it was really, really good, and it was a little bit spicy at first, but that yogurt mousse on top really kind of cools down the palate and allows you to, you know, keep going in over and over and over again.

Of the four things I had, that was the one that was clearly the clear number one.

- Oh, the way you described the chaat, I am going back.

(group laughing) Okay, desserts.

What did you have?

- So we had the traditional Indian fried balls with the wonderful- - Oh, gulab jamun.

- Yes.

- Yes.

- What did you think?

- And it had a nice rose water.

So.

- Yeah.

A beautiful, sweet.

- Rose water or no, there's some other... - Cardamom.

- Cardamom, that's right.

A cardamom syrup.

- Yes.

- Or something like that.

So it's your restaurant.

What did you have for dessert?

- Well, similar.

It's part of the thali platter that was on there.

- Oh right.

- [Kevin] We had to fight over that one.

So I don't know whether I got my 50% of that one piece on there, but it was great.

- Mayor Corey.

Your dessert was?

- The coconut panna cotta.

- Yeah.

- Which was actually fantastic.

It had a really deep, rich coconut flavor.

It had a mango sorbet on top that was sort of equal parts tart and sweet.

But there was also an addition of sort of toasted nuts on top, along with some fresh fruit.

So there was a little bit of texture.

It wasn't just sort of eating a more solid pudding the entire way through.

There was a little bit of soft, but a little bit of crunch.

So the dish had sort of multiple different elements that made it a standout.

- I love the mango sorbet on top.

That with coconut, the richness and then the nuttiness.

Boy, that sounds good.

- And it was a great kind of palate cleanser also to sort of finish the meal.

The coconut has a way of kind of just sort of cleansing the palette and kind of saying, hey, we're done here.

But it was a very nice note to end on.

- So Kevin, this is your space.

Little pro-tip?

- The location is fantastic.

Right next to our Chandler Fashion Center across the street from our Chandler Museum.

- Corey.

- I would just say it's a fantastic restaurant that does a great job of putting a spin on kind of traditional Indian dishes, but it still retains sort of the culture and a lot of the elements and spice, sort of the spice profiles that you would normally have when you go to an Indian restaurant.

But I thought it an upscale twist and I thought it was fantastic.

- I would order extra naan, and then just in general, we ordered far more than we can eat, but we enjoyed it for two days afterwards.

So pro-tip, get some to go.

- All right.

Take home and extra naan.

If you want to try Feringhee Modern Indian Cuisine, it's located in the Chandler Village Center on Frye Road.

An average meal is $45 and they do take reservations.

(upbeat music) Finally, we have Mayor Woods.

Like our other mayors, his pick is a woman-owned restaurant, serving up burgers and brews.

This is Hundred Mile Brewing Company.

- A hundred Mile Brewing Company is located in Tempe, Arizona, and it is a brew pub that we focus on community.

People will find on the menu here at a Hundred Mile elevated comfort food.

So you go to a brewery, what pairs the best with a beer is a burger.

And wings.

We were voted best wings in Tempe.

So you'll find wings, burgers, salad, wraps, and healthy food as well.

We brew all our beer on site.

We do have some guest taps.

We have ciders, sours that are guest taps, but we have about 18 taps of our own beer.

We just have a whole variety of true to beer style beers.

Our vibe is welcoming, and I always say a brewery is like an extension of your living room.

These are your guests.

So how you treat them, and how they feel is gonna bring them back.

Why did I start a brewery?

Oh, a microscope.

Literally, I saw a microscope in a craft brewery one day.

I'm a microbiology major, graduated from ASU with this degree, and then I talked to the brewer and he's like, it's all science.

So I knew at that point, and I've never ever looked back from that point.

And I just wanted to open a brewery, and here we are.

I'm most proud of the community that I've built, and the vibe and the friendships, and what I built here in Tempe that is very, very unique.

And I'm really super proud of that.

(upbeat music) - So Mayor Woods, how did you find this place?

More importantly, how did you get a dish named after yourself?

- So interestingly, I met the owner before it was even open.

She emailed me and said, I'm Sue Rigler, I'm an ASU alum, and I'd like to open up a brewery in the city of Tempe.

And so she came by my office and gave me a hat and a Hundred Mile brewing pin.

And then a couple of months later, the restaurant opened.

It immediately became a big hit in Tempe, and frankly throughout the region.

So I knew her before the restaurant was even officially opened.

- Wow.

So what's your go-to app?

What'd you have when you were there?

- So, I mean, look, I've gotta have the Mayor Woods chips.

I mean, look.

- Was that just zing?

- I have to, but here's the thing.

It's actually, I started out.

The chips were just the homemade potato chips on the original menu.

And I went in, and I ate them pretty much every time I was there.

So it got to the point when she said, Corey, I'm actually redoing the menu.

And so when I redo the menu, I think I'm gonna name the chips after you.

And I said, well what are you gonna call them?

She said, Mayor Woods' chips.

And I said, done.

- Yeah.

- Absolutely.

- Yeah.

- Hey, I think that's great.

I'm proud of you.

Mayor Kate, what'd you have for apps?

- And so we have a city showcase with all the Arizona cities, and Tempe actually featured Mayor Woods' chips.

So all the mayors in the state of Arizona have tried Mayor Woods' chips, which I am, course, am not dumb.

So I ordered Mayer Wood' chips.

And then we also had the tater tots with sweet potato, which were- - I love those.

Oh man, those are so good.

And you had chicken wings too, right?

- We did the barbecue ones.

- Okay.

- Yes.

- Sauce, tangy, sweet?

- I would say a little bit tangy.

It was wonderful, but I did make a bit of a mess.

- Yeah, well- - Which is I think a sign of successful chicken.

- That's wings.

Gotta be- - Yeah.

- Everywhere.

There, everywhere.

So Mayor Kevin, what'd you have?

- So I'm part German, and I love a good thick, big pretzel.

- Yeah.

- [Kevin] And this one came with cheese, a big grain mustard.

Got a good crunch on the outside with the right amount of salt.

They're soft.

My wife and I were both pleasantly surprised.

- So entrees.

- I had the blackened chicken Caesar salad.

- Okay.

- Which is typically my go-to for lunch, but sometimes I'll have it for dinner as well.

But it's a really nice, juicy, blackened chicken.

Great, crisp romaine lettuce, but also a house made Caesar dressing.

That's one of the first things I try to notice when I'm having a Caesar salad is did the dressing actually come out of a bottle, or do you actually make it in house?

And it's very clear, they make the dressings in house - [Mark] And they shave the Parmesan and cheese.

It's really nice.

- It's phenomenal.

The whole, the salad is delicious.

But then after that I had the green chile cheeseburger.

And so- - Now, wait a second.

Great minds think alike.

You're all laughing.

Everybody.

I had it.

- Like, I just love a good cheeseburger, you know?

A couple of crispy smash patties and some pepperjack cheese with sort of a garlic aioli on the bun.

Also, that kind of cools it down.

It's a little bit spicy, 'cause of the cheese.

- Yeah.

- But that aioli is a really kind of a nice cooling element, but it's just a really good burger.

- So Mayor Kate, what's your thought on the burger?

- I am from New Mexico, and green chile is important to me.

They nailed it.

These great strips of green chili, but it didn't overpower the burger, it just added the punch you need.

When the burger came out, the first thing I actually smelled was the bread.

I think freshly toasted.

A little bit crispy on the bottom, so it didn't get soggy in any way.

- I love it.

- And then it was a great smash burger, but like, strong beef.

- So a little crispy?

- A little bit salt, but not like, overwhelming.

To me, the Hatch green chile was the key flavor, but it all worked together beautifully.

Yeah.

- I'm glad you approved.

- I did.

And I feel like I've spent a lot of time thinking about green chiles.

- So you've roasted green chiles before?

- Yes, I have.

- You have.

- It's required if you're from New Mexico.

(group laughing) - You had the same?

- I did.

That is a big burger.

So I was glad that I split it.

I was not disappointed.

The flavors just kept popping.

You're right, the chiles, I thought was great.

But the other things on there, I really enjoyed it.

My wife and I like a good burger after a hike, and we didn't go on the hike, but we got the burger this day.

- Did you have drinks?

- [Kevin] I had a Neon Hazy IPA that I thought was really good with the burger.

- So was that really intense?

Was it super high hoppy?

Was it bright?

- It was pretty hoppy.

- Really bright?

- Yeah, again.

I always go for what's the best recommendation to go with this.

And I've never been steered wrong, especially at this location.

Mayor Kate?

- So I had the Hey Buddy, which had a lovely peanut butter flavor in it.

And it's so many of the menu items, particularly the brews, had a story behind them.

- Yeah.

- So there's one named for the woman who originally owned the building, Bee's Knees.

The one I actually was able to have benefited a foundation for a very prominent ASU alum, someone who Corey knew well.

And so it felt like there was a good story giving back.

Helping our future Sun Devils, but a phenomenal beer.

- I love that.

So Corey, this is your place.

Tell us about the ambiance - You immediately feel like you're home when you're there.

It's a very bright, open environment.

You've got the beautiful inside, but you also have a great big patio, which is also dog friendly.

But I many times see running clubs, bicycle clubs, hiking clubs, folks from all over the community there.

It's just a fantastic place.

It's this wonderful gem that people discover.

I highly recommend it.

- Yeah.

- And I'm a mother of a 9 year old, and they had different games.

Sometimes a long meal, we need a little bit of additional stimulation.

- Yes.

- And so just knowing that you're welcome to get out a board game and enjoy that while you're there as well.

- [Mark] And that's a cool thing that they do.

- Yeah.

- They really make it welcoming.

Kevin.

- I thought it was great.

The location along the riverfront there is really good, as you mentioned.

There seems to be a lot of athletic encouragement there.

So if you're gonna have a good burger, it's good to combine with doing something a little strenuous.

- All right, now it's time for pro-tips.

Corey, your place.

- I would say to bring your pets.

Everyone I know has a dog, and they many times want to bring their dog out to enjoy sort of a fun brunch or sort of a day out.

But this is one of the ones that actually does.

And they not just simply allow them, they really welcome them.

So it's a very vibrant environment where you can bring your pets, or just have a beer at a burger with friends.

- Awesome.

Mayor Kate, pro-tip.

- If a menu item is named for the mayor, you should have it.

(group laughing) - That's a good one.

Mayor Kevin.

- I'm gonna bring my Sheepadoodle next time I go.

- There you go.

- I tried to pry and ask what was the seasoning on Mayor Woods' Chips?

And she said it's a secret.

So I maybe tasted a little paprika.

I'm not sure.

- I did.

- But it was a great place, great location.

- Great location.

If you want to try Hundred Mile Brewing Company, it's located in Tempe on Scottsdale Road, just past the Loop 202.

An average meal is about $20, and they do take reservations.

I wanna thank Mayor Gallego, Mayor Woods, and Mayor Hartke for joining me at the table and sharing a few of their restaurants they love in their cities.

And thank you for joining us for "Check Please!

Arizona."

If you'd like to share your favorite restaurant, head to our website, azpbs.org/checkplease and nominate your must eat at spot.

Who knows?

You could be joining me at the table.

Be a part of the foodie conversation on Facebook and Instagram using #CheckPleaseAZ.

Join us next time when three new guests make their recommendations right here on "Check Please!

Arizona" I'm Chef Mark Tarbell.

Have a delicious life.

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Arizona" is supported by.

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