Persepshen

"Because chefs and owners Jason and Katherine Dwight have built their restaurant upon sustainability, items come and go, then return again, but there’s always a burger on the menu. The OG Burger — named for the original burger that the Dwights first offered at the farmer’s market back in the day — is a crowd favorite and shows up often. Fashioned from 90-day dry-aged and grass-fed beef, the burger is set on a fresh buttermilk bun baked by Katherine that’s spread with lemon aioli, and then topped with Point Reyes blue cheese, and arugula. A dab of vanilla-scented strawberry jam lends a sweet counterpoint to the salty cheese. It’s a fantastic, wonderfully grown-up combo, but really, it’s impossible to choose poorly here, so just order whatever burger is available." - Nikki Buchanan

"Husband and wife team Jason and Katherine Dwight (he’s the butcher and chef; she’s the baker) are the ultimate DIYers. Not only is every single ingredient on their constantly changing, modern American menu made from scratch, but the quirky, 60s-era space is full of reclaimed wood Dwight has repurposed for multiple uses, including a massive community table and chandelier. He also breaks down whole animals (which he ages in a curing room he built himself) and makes his own charcuterie. Meanwhile, Katherine is one of the best bakers in town, turning out gorgeous gingerbread and a dreamy lemon meringue pie." - Nikki Buchanan, Chris Malloy

"This new central Phoenix restaurant’s menu rapidly rotates to highlight local farm offerings, and that hasn’t changed with the pivot to takeout. Grass-fed beef shawarma, ‘nduja pizza, and pork cheek tacos have been recent features. Persepshen’s epic platter of charcuterie is also available for takeaway. So, too, are cocktails like a moonshine juicebox." - Chris Malloy

"Over at the new farm-driven restaurant in midtown, Persepshen, there’s a husband-and-wife team serving up a menu that changes daily."