the larder & the delta

"A restaurant in Phoenix with chef Stephen Jones as a semifinalist for Best Chef: Southwest." - Nicole Adlman

"James Beard semifinalist Stephen Jones calls the cooking at his downtown restaurant “new Southern.” With roots in the Midwest, West Coast, and South, he weaves disparate influences into contemporary versions of Southern dishes. Imagine hoe cakes with cured egg yolks, Hoppin’ John with herb salad, and crispy hush puppies filled with smoked catfish. His sleek space manages to feel “big city” but also cheerful and diner-ish. The best seats are at the bar or on the small patio overlooking a narrow, tree-shaded park. For a new-fashioned Southern breakfast, check out the weekend brunch." - Nikki Buchanan, Chris Malloy

"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

"We are a restaurant that is part of a new movement; a kitchen of chefs who work collaboratively and share collectively; a menu that's designed to illustrate the diversity through local Arizona produce with dishes that highlight how one essential ingredient can be presented in various of ways."

"Downtown, the imaginative food of Stephen Jones makes for some of the most refreshing and thought provoking eating in greater Phoenix. Look to his classics, like Hoppin’ John with field peas and Carolina gold rice, crispy pig ears, or Buffalo-style cauliflower. Or get more experimental with a dish like country ham bo ssam for two." - Chris Malloy