Longtime local restaurant talents chef Dave Smith and bartender Jeremy Meyer have transformed what was a longtime dive bar south of the tracks into a destination for food and drink. Go early and head to the rooftop to enjoy a cocktail while watching one of Arizona’s big sky sunsets; then head down to the dining room for dinner. Arizona peppers star in the southern-fried Arizona hot chicken, while the cavatelli relies on Arizona beef and southwestern chilies for mouthwatering flavor. Southwestern ingredients fill the bar as well, in house-made bitters like ancho-chili with tamarind, and prickly pear–infused spirits. Make sure to try the Penultimate Fizz, a mix of Desert Rain Gin and mesquite smoke inspired by the Arizona desert. The wine list stays mostly local, with bottles from Chateau Tumbleweed in Arizona and Sutcliffe from McElmo Canyon, just over the state border in Colorado.