"This Downtown Phoenix spot shines a light on the supporting characters of Southern cooking: the vegetables. Starters like the fried cauliflower florets pop with smoked blue cheese, celery, and local hot sauce, and the trumpet mushrooms al pastor give soul food a Southwestern spin with punchy blood orange citrus. Mains like organic grilled chicken and blackened salmon play their part on the restaurant’s regularly-changing menu. Don’t skip the Hoppin’ John, a hearty heap of beans, Carolina Gold rice, and greens, and the charred hay-cooked parsnips." - Lauren Topor
Stephen Jones