20 AUGUST 2019 By Jennifer Marshall You don’t have to travel 2,000 miles to enjoy an authentic New York deli sandwich. You can indulge your cravings right here in Phoenix at the Miracle Mile Deli, which is celebrating its 70th birthday this year. The restaurant has been owned and operated by the same family for the past three generations. The City of Phoenix even proclaimed May 10 to be Miracle Mile Deli Day. “We’re a New York style deli,” Vice President Josh Garcia said, “and we’ve won several awards for the Valley’s best pastrami, brisket and corned beef sandwiches.” “My grandfather Jack Grodzinsky moved here from Brooklyn in 1949,” Garcia said. “He’d worked in the bakery and restaurant business since he was 9. His father died when he was 10, so he instantly became the man of the house.” Grodzinsky’s eldest daughter had asthma and her doctors suggested they should relocate to the Southwest where the dry air would alleviate her condition. When Grodzinsky’s search for employment yielded nothing in Tucson, which was the first stop in Arizona, he caught a bus to Phoenix. Hopping off, he noticed Pat’s Cafe sitting across the street, but he passed it and proceeded to explore Phoenix, still searching for the right opportunity. “When he didn’t find anything he liked,” Garcia said, “he went back to Pat’s Cafe, walked inside, talked to the owner and bought the restaurant on the spot. While he never graduated from high school, my grandfather had a lot of common sense and he was a very smart man.” In the early 1950s, the area just east of 16th Street and McDowell was mostly dirt. Over time, this barren space gave way to paved roads and commercialization and the neighborhood took the moniker the Miracle Mile. To honor this developing community, the restaurant adopted the name Miracle Mile Deli. Over the 70-year span of serving its customers, Miracle Mile has moved around the Valley quite a bit. In 2015, its dream was realized when the deli was able to move to its current location at 16th St. and Campbell Ave. Garcia officially entered the family business in 2004 following his college graduation. Deli operations, though, were nothing new to him. “When I was 12,” Garcia said, “I wasn’t tall enough to see over the counter, so I stood on a milk crate and served coffee on Saturday mornings from 7 to 11 a.m. I did my homework on a pickle bucket behind the serving line. The restaurant was my upbringing.” Miracle Mile Deli has also been known for inspiring ‘miraculous’ love matches: “My parents met while working in the restaurant,” Garcia said, “and that’s also how I met my wife.” In addition to its popular brisket, pastrami and corned beef sandwiches, the Miracle Mile Deli offers several daily specials made from scratch. It’s known for large portions and for delivering a quality product at a great value. “We focus on quality, consistency and service,” Garcia said, “and we’re excited and proud to celebrate 70 years of being able to serve our local community. It’s so cool to see great-grandparents and grandparents bring their grandchildren in to eat and share their memories of this place.” For more: miraclemiledeli.com. Miracle Mile Deli celebrates 70 years in the Valley The Miracle Mile Deli is still owned and operated by the same family that started the business back in 1949. The eatery has won many awards over the years for its pastrami, brisket and corned beef sandwiches. PHOTOS COURTESY OF JOSH GARCIA NEWS BRIEFS PINBALL WHIZ The folks behind Cobra Arcade Bar in downtown Phoenix introduce a new addition to their arcade and this time, it’s all about pinball. The Stardust Lounge will house 20 different pinball machines and is located in one of the vacant spots inside the Van Buren music venue, on the corner of 4th Ave. and Van Buren. The other building will become a pizza joint called Ziggy’s. Stardust is planning to open in August. For more: cobraarcadebar.com. GEEKIN’ OUT A new restaurant concept is set to open up in Fall 2019 at Desert Ridge, located at Tatum Blvd. and the 101. Settled in between Sweet Tomatoes and Majerle’s lies Comic X – a restaurant dedicated to all things comic book. Patrons will be surrounded by 8,000 square feet of comic nostalgia from the past 60 years, including life-size statues and décor. Originally a concept out of Mexico, this will be the first Comic X restaurant in the U.S. Stay tuned for the opening date: shopdesertridge.com. Serving the Arcadia area since 1958          Find us on Facebook! Member Since 1959      •  •    •    •    •         4855 E Thomas Rd, Phoenix AZ 85018 | www.ingleside.com PAMPER YOUR PET WITH OUR PREMIUM GROOMING SERVICES BRIAN A. SERBIN, DVM • RACHEL BART, DVM LINDSAY BUSH, DVM • KATHERINE HEWITT, DVM • TALI TONCRAY, DVM HOSPITAL 602-840-3446 Call us today for an appointment. 602-952-1754

21 AUGUST 2019 By Rachael Bouley | PHOTOS BY DAVIS WINBORNE Ana Houg says a little sweet tooth never hurt anyone. With three girls at home, this Arcadia mom already has her hands full, but she’s taken on a new venture that’s been very rewarding for her and her family: My Three Girls Bakery. Named in honor of her nearest and dearest, Ana opened the vintage bakery/cafe on the southeast corner of 48th St. and Indian School this past November. For Ana, having her own bakery where she makes all the food from scratch is a childhood dream come true. Growing up in the suburbs of San Antonio, Ana loved baking even as a little girl. In her hometown, she and her family frequented several bakery/cafes where everything from quick lunch meals to decorated cookies for parties and special occasions was available. She felt this was something Arcadia was missing and she set out to do something about it. “We have several chain bakeries to choose from, but not as many choices when it comes to made from scratch,” Ana said. “I have found that offering baked goods provides a sense of comfort to those around me.” After spending the past 15 years in the medical field as a full-time foot and ankle specialist serving Arizona’s Native American population, Ana continues that work part-time while focusing more on her bakery. Ana says the enjoyment and inspiration she receives from serving others makes it all worth it. When the opportunity arose to turn her passion for baking into a business, she couldn’t let the chance slip through her fingers. “My inspiration comes from having three daughters, and having lost a child, I recognize the vulnerability of life,” Ana said. “Therefore, my focus is to have a female-owned local business that my girls and I can be a part of and be proud of for years to come.” Ana has made sure to prepare a menu filled with healthy, homemade baked goods for every taste and dietary preference. Specialty items such as gluten-free and vegan goodies ensure all customers can walk out the door with their cravings for something sweet fully satisfied. Ana says all of the café items, including soups, salads, sandwiches and baked goods are prepared fresh daily from time- tested recipes. “Using recipes from older generations you avoid the preservatives and other harmful chemicals that are used today in processed foods,” Ana added. Walking through the bakery’s front door, guests are greeted by an interior with a vintage feel, from the rustic farm tables to reclaimed light fixtures. There are even barn doors that line the party room and a large viewing window into the kitchen for spectators who want to see the baking magic. “I hear people say how pleasantly surprised they are by the space and what a great feel it has,” Ana said. Juggling her family and a bakery keeps Ana on her toes, but she’s thankful for all the activity. “It’s definitely a balancing act at times, but I am fortunate to have the help and support of my family and friends. There are times you may see my little ones parked at the farm table coloring on chalkboards, mouths covered in cookies while I’m in the kitchen rolling out dough.” A recent partnership with Feed Our Babies has sweetened the deal. “Having this business allows us an amazing opportunity to give back and we could not have found a better cause,” Ana said. “All of our extra baked goods, at the end of each day, are donated to this organization, which make lunches for school-aged children in our community that are in need.” Ana is looking forward to making more connections with the local community and building on the bakery’s first-year success. She loves seeing the happy smiles on customers’ faces and sharing this experience with her girls. “My hopes are that My Three Girls Bakery becomes the go-to for Arcadia families to get a healthy meal, homemade baked goods and treats.” For more: my3girlsbakery.com. My Three Girls uses time-honored recipes for sweets and treats Named after Ana’s three daughters, Alexa, Aydan and Adysen, My Three Girls Bakery provides treats for any kind of sweet tooth.