Best New Restaurants
Barrio Café Chef-owner Silvana Salcido Esparza says her restaurant is "just a neighborhood café." Her cooking suggests otherwise. Esparza's exceptional skill with Mexican cuisine comes through in the tender duck breast topped with a tamarind-and-chipotle sauce; the slow-roasted pork glazed with achiote and sour orange; and, for dessert, the fritters soaked in cajeta—a caramel-cream sauce made with goat's milk (2814 N. 16th St.; 602-636-0240).
Deseo Chef Douglas Rodriguez has earned a following in New York and Miami, and now he brings his Nuevo Latino style to the Southwest. Rodriguez has teamed up with chef de cuisine Mark Dow to create a menu of fanciful seviches, including an Ecuadoran version made with shrimp, avocado and corn nuts, and a Thai-style seviche with tuna, calamari, coconut water and Thai basil. There are also Colombian corn cakes, smoked marlin salad and a lamb pairing of adobo-rubbed chops and potpie (Westin Kierland Resort & Spa, 6902 E. Greenway Pkwy.; 480-624-1000).