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john.ormond's blog

The great American restaurant cities share certain traits. They are generally long-established, situated on waterways or the coasts and have a rich tradition of emigration (think New York City, Boston, Chicago, New Orleans and San Francisco). To some extent that leaves the Western interior of the country playing hospitality catch-up. Phoenix is a prime example of a frontier desert outpost that didn’t spread its mythical wings and take off until after World War II and the advent of air-conditioning. Before that, culinary pickings were mighty slim.