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At least Redendo's Pizzeria and Pasta makes it worth the drive. In fact, this situation is so bad in town that we have to hightail it to Fountain Hills for the best neighborhood Italian food in Maricopa County. Judge them by what they serve up, when they bother to serve it up: chewy pasta, a meager amount of marinara, and meatballs like rocks.

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See, for their chefs, spaghetti and meatballs has become one of those quaint dishes of yesteryear, like baked Alaska and beef Wellington, that they've completely forgotten how to make.

That's what we'd like to tell most Italian joints in Greater P-town. Well, that and Emeril choking on his own touffe.ĭo not fear the tomato. But that boudin is what we dream about at night. Baby Kay's got po'boys, too, as well as bowls of gumbo, catfish with crawfish sauce, and some of the best garlic bread we've ever tasted. Anyway, when we want real Cajun cuisine, we don't watch the frickin' Food Network we mosey on down to Baby Kay's Cajun Kitchen, where we can eat the real deal: shrimp rmoulade, Louisiana crab cakes, red beans and rice, jambalaya with andouille sausage, and our fave, the spicy-as-all-get-out boudin, a fried Cajun sausage stuffed with pork and rice that's served with Baby Kay's apricot-pepper jelly. Why, the guy's actually from MASSACHUSETTS, people! And he must shave between his eyebrows to keep them from growing together. Of course, we never were crazy about that lame-ass honky and his brainwashed studio audience, which cheers every time the New Orleans-based chef yells 'Bam!' and adds salt to a pot roast. And what will Spicoli say? Probably, 'bitchin' sushi, dude.' Readers' Choice: Zoë's Kitchenĭinner at Baby Kay's Cajun Kitchen makes us wanna bitch-slap Emeril Lagasse, it's so good. Among Blue Wasabi's rolls of renown: the Surf and Turf, lobster and cucumber topped with seared beef tenderloin the Killer Bee, a California roll topped with eel and mango and our fave, the Spicoli, spicy octopus and barbecue Fritos topped with avocado. Not only does Blue Wasabi have blue wasabi (the miracle of food coloring, folks), and splendid signature martinis, like the lip-puckering, blueberry-flavored Berry White, or the Chocolate Twist, which tastes like a vodka-cr'me de cacao milk shake, there's also the sushi - better than anything you'll get outside of Japan. If that ultimate stoner character Jeff Spicoli from Fast Times at Ridgemont High ever springs to life from your television set while you're peeping the DVD for the umpteenth time and asks you for directions to 'some awesome sushi, mon,' draw that young man a map to the Valley's Best New Restaurant, Blue Wasabi Sushi and Martini Bar, way up at DC Ranch. Then who'd fry us up a basket of chicken gizzards when we're hungry? Readers' Choice: Mrs.

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And how can we forget Stacy's barbecue, catfish and peach cobbler? Why, if those folks at the Food Network had any brains, Stacy'd have his own TV show. When it comes to deep-fried poultry, even Colonel Sanders would have to kowtow were he alive to sample Stacy's bird. Now, you could spend hundreds, maybe thousands of dollars on a culinary tour of the former Confederacy, but why waste the time and ducats when Stacy's on East Jefferson serves up a mess of vittles that'd put Andy Griffith's Aunt Bea to shame? Erstwhile Southerners can attest to the fact that Stacy's fried okra, frogs' legs, chicken fried steak and cornbread are the bomb, as is Stacy's sweet tea, which is so sweet it might double for Mrs. Sure, there are a number of purveyors of Southern home cookin' in the PHX, but Phipps is the King of Collards, the Grand Pooh-Bah of Gizzards, the Prince of Pulled Pork, and the Supreme Sultan of Smothered Fried Chicken. Chef Stacy Phipps is the man when it comes to soul food in this town.