Sara Crocker
Tirion Boan
This time of year leaves us clinging to the last flavors of summer while simultaneously seeking out the cozy tastes of fall. Thankfully, our meals around the Valley last month delivered on both fronts. We swooned over a summery corn and crab fritter and dove into spiced apples and gingerbread.
In Chandler, we happened across a pleasant booze-free surprise at a cocktail bar, and in midtown, we ended a night out with a few slices of nostalgia.
Here are the five best bites and sips the Phoenix New Times food team tasted in September.
Moulin Rouge at Lon’s Last Drop
5532 N. Palo Cristi Road, Paradise Valley
Whenever the temperatures start to drop even a little, we find ourselves craving a visit to the gorgeous patio at the Hermosa Inn. From the serene spot under the giant mesquites, you’d never guess you are in the center of the Valley. And it’s the perfect place to sip a delectable cocktail at happy hour. On a recent visit to Lon’s Last Drop, the resort’s bar, we opted for the Moulin Rouge, one of a handful of cocktails made with Lon’s own barrels of Codigo 1530 Tequila. The tipple starts with nutmeg-infused reposado mixed with Dubonnet Rouge, Faretti Biscotti Liqueur, citrus and fee foam, a plant-based alternative to egg whites. As a nod to the season, it also got a garnish of a little gingerbread ghost cookie. The nutmeg blends with the herbaceous flavor of the aperitif and buttery biscotti to create a delightful taste of fall.
Track One at Beginner’s Luck
7240 E. Main St., C100, Scottsdale
In September, chef Bernie Kantak and his Beginner’s Luck crew launched a new event series called BGL Sessions, featuring art, music and a four-course menu curated by Kantak, Beginner’s Luck executive chef Benjamin Graham and their industry friends. The September meal, which also featured plates from Jacob Cutino and Devan Cunningham, was excellent from start to finish, but Graham kicked things off with a banger. Leaning into the end of summer, the chef made a corn fritter with lump crab, green goddess dressing, celery, cucumber and pickled Fresno chiles. It burst with sweet warmth, gentle acidic heat and layers of texture from the craggy fritter and crisp vegetables. The herbaceous, creamy dressing tied the entire dish together. While this was an ephemeral plate, we’d love to see it pop up at the Old Town restaurant again in the future, and we’re hungry for more BGL Sessions.
Blacker the Berry at Spirit House Kitchen & Cocktails
8 S. San Marcos Place, #106, Chandler
We’re all for day-drinking, and SanTan’s Spirit House Kitchen & Cocktails is an ideal spot if you’re in downtown Chandler. During a recent visit, a shiny espresso machine made us divert our attention from SanTan’s espresso martinis. The bar behind the SanTan Brewery will begin offering coffee drinks in addition to cocktails starting this Thursday morning. On a recent visit, we got a little preview. For a fresh, berry-forward sip, choose Spirit House’s Blacker the Berry. This oatmilk latte starts with Press Coffee’s espresso, jazzed up with blackberry and almond syrups. This combination makes for a juicy cobbler in a glass. Spirit House is bringing a bartender’s flair to its coffee, and we’ll be back to sample more of its morning sips.
Choux au Craquelin from Ghita
909 N. First St.
Futuro, the hip, gallery-like cafe in downtown Phoenix, serves immaculately crafted pastries and sweets from Ghita on the weekends. These French-leaning treats include rotating choux buns baked with craquelin that turns jagged. During our visit, a fall-inspired choux was filled with spiced apples, still a bit crisp and rich with notes of warm cinnamon, and a not-too-sweet caramel creme diplomate. This isn’t the kind of sugary caramel apple reminiscent of Halloween. Instead, the choux bun managed to balance these flavors into an earthy, refined fall bite.
Honey I’m Home Pepperoni at Luana’s
1502 W. Thomas Road
Luana’s Coffee and Beer is open all day. When the sun’s up, the midtown spot serves coffee to students from the nearby Phoenix College campus and remote workers tapping away on their laptops. At night, it caters to groups of friends sipping beers and sharing pizzas. On a recent Friday night, we stopped in to do just that. We ordered the Honey I’m Home Pepperoni and golden wings. When ordered together, the wings arrive dumped in the center of the pie. This sweet-and-savory pizza gets a drizzle of hot honey to top it off. The wings are spicy and the pie is loaded with a thick layer of cheese, served piping hot and easy to share. When you’re downing beers and playing pool, this nostalgic pizza is exactly the sort of fuel you need.
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Sara Crocker Best bites, sips we tasted at Phoenix restaurants in September www.phoenixnewtimes.com
Phoenix New Times 2026-10-07 19:00:00
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