n e a r a r c a d i a 3433 N. 56th St. • 480.994.5656 Kitchen 56 A come-as-you-are, neighborhood spot in the heart of Arcadia, Kitchen 56 offers American fare prepared with a creative twist. Neapolitan-style pizzas, homemade pasta, wood- fi red meat dishes, an affordable wine list and signature cocktails are served in a modern, relaxed atmosphere. Owned by people who live in and near Arcadia, Kitchen 56 is dedicated to providing a gather- ing spot for one of the most remarkable neighborhoods in Phoe- nix! www.Kitchen56.com. See our ad in the dining section La Fontanella Italian Restaurant Award-winning rack of lamb, ossobuco, homemade gnocchi, manicotti and ravioli, great Dover Sole, and homemade Berto’s Gelato. Served in an Italian villa- like dining room. Serving dinner every night, 4:30- 9:30 p.m. See our ad in the dining section 4231 E. Indian School Rd. • 602.955.1213 La Fontanella $44 Italian Treat Tee Pee Mexican Food Tee Pee’s Wall of Fame tells you everything you need to know about this family owned and operated eatery, which has been woven into the fabric of Phoenix for nearly 40 years. Tee-Pee has served its home-style Mexican dishes to world-famous comedians, athletes and even Presidents, and they all come back for more. See our ad in the dining section 4144 E. Indian School Rd. • 602.956.0178 2820 E. Indian School Rd. • 602.957.7540 Manuel’s Mexican Restaurant & Cantina The Salazar family has been serving award-winning Mexican food since 1964. Manuel’s new Fiesta Hour features a terri fi c $4 food menu which includes Mexican sliders, street tacos, mini-corn crisps and taquitos. You’ll also want to try our famous margaritas! Fiesta Hour is 3 p.m. to 6 p.m. Monday-Friday and 10 a.m.-4 p.m. on Saturday. See our ad in the dining section 4900 E. Indian School Rd. • 602.957.0152 Black Forest Haus Chef Klaus Baechle, formerly of Flagstaff Matterhorn Grill welcomes you to the Black Forest Haus. Feast on German cuisine with complete dinners starting at $15. Live entertainment every Friday and Saturday night starting at 6:00 p.m. See our ad in the dining section B l a c k B l a c k Fo r e s t Fo r e s t H a u s H a u s Trader Vic's at the Hotel Valley Ho At the Polynesian classic reborn with Valley Ho fl air, Asia and the islands are reinterpreted in an exciting, affordable menu with newly discounted entrees. Order two and a bottle of wine’s included. Enjoy exotic libations at the home of the original Mai Tai, during Happy Hour beginning at 4 p.m. daily. See our ad in the dining section 69th Street & Indian School • 480.248.2000 Join us for Happy Hour! 4121 N. 44th St. • 602.840.0630 Pete’s Fish & Chips Pete’s Fish & Chips has been serving up tasty burgers and their famous fi sh and chips since 1947! Family owned and operated, Pete’s has eight convenient locations throughout the Valley waiting to serve you and has earned the title of Phoenix’s fastest fi sh! See our ad in the dining section Sack's Their white bags and fresh cookies have been a Phoenix staple for years and at their new Arcadia location, with fourteen unique signature sandwiches and endless options for creating your own, Sacks proves that they truly have mastered “the art of sandwicherie.” Stop by their new location on 40th St and Indian School Rd for mouthwatering sandwiches, salads and more! www.sacks.info. See our ad in the dining section 4247 E. Indian School Rd. • 602.840.4649 SACKS art of Sandwicherie WM WM Cave & Ives The newest member of the Sacks Sandwicherie family, Cave & Ives offers Greek-inspired food from their portico located above Sacks Arcadia. With delicious menu options ranging from Moroccan Chicken Pizza to Sweet Crepes with fresh fruit, grand marnier marscapone and amaretto cream, Cave & Ives promises to please any palate. www. Cave-n-Ives.com. See our ad in the dining section 4247 E. Indian School Rd. • 602.955.1924 J & G Steakhouse This summer, stay cool with a seasonal and local three- course prix fi xe menu that changes weekly for $38 at J&G Steakhouse, located atop the Phoenician. Featuring a selection of world-renowned chef Jean-Georges Vongerichten’s most popular dishes, enjoy multi-course dining at a neighborhood- friendly price. For more information, call 480-214-8000 or visit www.jgsteakhousescottsdale.com. See our ad in the dining section 6000 E. Camelback Rd. • 480.214.8000

Page 35 June 2011 Pomo part of Valley movement in pizza restaurants POMO 480-998-1366 6166 N. Scottsdale Road Scottsdale (Borgata) www.pomopizzeria.com By Gabe Bertacinni There’s a moment in a cuisine’s acculturation when a dish morphs into a movement. In the Valley of the Sun, that moment belongs now to an Italian in fl ux of more or less authentic pizzas. Behind the tall counter at Pomo, a new Scottsdale pizzeria and restaurant, the pizzaiolo stretches pizza dough over the backs of his hands in a sure, practiced gesture. The pizza oven behind him glows a fi ery orange. Bags of almond wood are stacked on the fl oor in front of the counter. Meanwhile, the smell of pizza dough cooking in that wood- fi red oven wafts over the counter into the simple dining room with bare-topped tables lined up in rows. A hungry lunch guest drums his fi ngers on the bare tabletop impatiently, although it’s been all of fi ve minutes since he’s ordered. “Dude,” his friend said. “Think about it. This is artisanal pizza. Everything is made from scratch.” Not everybody understands what that means. First the waiter has to take the order, then bring it to the pizzaiolo, where the dough is stretched into a round by hand and the toppings assembled. It goes into the hot oven to bake. Even if the pizza is fi rst in line, it cannot possibly be ready in fi ve minutes. Those who expect to have their food served up pronto are not the ideal customers make up for it. I don’t need to tell anybody that pizza is a subject of passionate debate. I just need to listen to my own phone messages. “Garbage!” declared one irate Italian friend of mine who had read about the pizza toppings at another pizzeria. And though the style here isn’t as unconventional, the pizzas aren’t completely standard, either. Pomo’s pizzas are Naples-style with a thin crust, billowy at the edges and decidedly not crisp. The dough itself has a great yeasty fl avor. Toppings are sparse, the way they are in Italy, mostly gathered at the center of the pie, leaving a wide ribbon of unadorned dough at the edges. Pomo is the fi rst pizzeria in the Valley to be part of the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association), which was founded in 1984 and sets speci fi c rules that must be followed for an authentic Neapolitan pizza. The association selects pizzerias throughout the world to produce and spread the verace pizza napoletana philosophy and method. These standards include that the pizza be baked in a wood- fi red, domed oven at 485°C for no more than 60 seconds to 90 seconds; that the base must be hand- kneaded and must not be rolled with a pin Continued on page 43 Eat Lunch Here... (We’ve got your (We’ve got your day covered!) day covered!) SACKS art of Sandwicherie WM WM ... Eat Dinner Here Sandwiches • Salads • Pasta • Catering Wanda’s Magical Cookies M-F 10am-3pm & Sat 9am-3pm Mediteranean Rim Cuisine • Craft Beers • Wine Balcony seating with Fantastic View • Outdoor Fireplace Happy Hour 4-6pm • Hours M-Th 4-10pm & F-Sat 4-11pm 4247 E. Indian 4247 E. Indian School Road 12:23(1 DERYH6DFNV www.cave-n-ives.com 602-840-4649 • www.sacks.info 602-840-4649 • www.sacks.info ALL NEW Monday & Tuesday SPECIALS! $2 GROUND BEEF TACO* $2 BEAN TOSTADA* $2 DOMESTIC BEERS $3 MARGARITAS All Day, Every Day! 602-956-0178 ~ 4144 East Indian School Road *Substitute or add chicken or machaca, 50¢. Not valid on to go orders or other substitutions. for this Italian haven, which moves at its own pace. If the service is sometimes confused in the heat of the moment, the food, and especially the pizzas, more than