Angelina’s son took over the original indoor swap meet location, which Grand Canyon University swallowed up in 2013. Current owner Frank Bracamonte led the transition to a nearby strip mall. Red chile beef and green chile beef are both viable fry bread toppings, and you can split the lid. Open Faced Supreme co-stars refried beans, shredded cheese, iceberg lettuce, and tomato. Fry bread is also available with cinnamon sugar and honey, flaky and crispy like an oversized wonton chip.

Lauren Bailey and Craig DeMarco founded this premium Phoenix ice cream shop in 2011. Churn promises to use “zero phony stuff.” Rotating flavors may include caramel cashew, chai tea, eggnog, and Vietnamese coffee, all distinctly flavorful. Shakes, sundaes and floats are all popular. So are massive cookie sandwiches and cones. Their pretzel cone is a stunner, but too sturdy to eat easily.

Chef Eugenia Theodosopoulos and husband Gilles founded Essence Bakery Cafe in 2007. Their tantalizing pastry case includes flaky, buttery croissants in different colors and shapes, including a pistachio round. Rich, chewy chocolate cherry rye cookies are good fun. So is their fried egg sandwich on a fluffy brioche bun with Dubliner cheese, tomato, ham and wilted spinach. A great breakfast.

Charleen Badman was one of the first chefs to embrace local, seasonal cooking at FnB in Scottsdale. I ate dinner at FnB in 2010 and returned years later for lunch after they relocated within Old Town. Spaghetti squash with freekah, Feta, roasted tomatoes, and cilantro was a crowd pleaser. Chicken liver pate co-starred fig chutney, mustard, bread and butter pickles, and tangy giardiniera. My daily sandwich involved rosy roast beef slices, peppers, aged cheddar, and horseradish Dijonnaise on soft ciabatta.

Chef Pornsupak “Cat” Bunnag is glai baan (far from home), but she and partner Dan Robinson beautifully relay her favorite foods from Thailand. Tom yum moo is a fragrant noodle soup with ground pork and fish balls. Hoi mlang pou treats plump PEI mussels to a luxurious lemongrass and chili jam bath. Spicy eggplant was a satisfying special with ground pork, shrimp and jammy egg.

Jenna Leurquin also has a larger Phoenix location, but her pared down Scottsdale patisserie was still a hit. Leurquin’s decadent chocolate pistachio croissant was a flaky revelation. I also savored JL’s “classic” and ham & cheese croissants with savory skirts.

In hockey, a lamp above the net lights up after a goal. Lindsay And Matt Pilato scored by opening their North Scottsdale pizzeria in 2011. LAMP’s supple wood-fired pizzas tout premium toppings that get bold and creative. Scientist (my favorite) featured 3 salumi and green olives. Mignulata, a Sicilian bread stuffed with housemade sausage, Pecorino and cauliflower, resembled stromboli.

Maria Maldonado and husband Jose debuted Mariscos Playa Hermosa in 2002, showcasing their favorite dishes from coastal Mexico. Son Emmanuell and daughter Yesica now helm this colorful restaurant, along with nearby Cielo Rojo. Pescado zarandeado is the MPH showstopper, featuring flaky butterflied red snapper marinated in salsa roja and topped with grilled shrimp and roasted chilies. Ostiones preparados top cool, creamy oysters with shrimp aguachile, spicy chiltepin salsa, onion and avocado.

Pizzeria Bianco is Phoenix’s shining culinary star. Thankfully, you no longer have to wait for three hours to score a pizza. Pane Bianco, the central Phoenix sandwich shop that Chris Bianco runs with baker brother Marco, also burns pecan and applewood, with dough and bread made in-house for all of Bianco’s restaurants. By day, you’ll find wood-fired focaccia topped with combos like Fontina and Bianco tomato sauce; house-made mozzarella salad served with country bread; and vegetable soup with herbaceous broth, heirloom beans, Parmigiano, and seasonal vegetables. A larger dinner menu includes pizza with famously blistered, pliable crusts. I waited less than 15 minutes for a Sonny Boy with onions, house-smoked mozzarella, and fennel sausage. I also really enjoyed spaghetti & meatballs featuring AZ grass-fed beef, crushed tomato sauce, cooked garlic and raw basil. If you can muster room for dessert, mesquite apple cake is like an upside down cake with cascading vanilla whipped cream.