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s p r i n g / s u m m e r 2 0 1 6 | 8 9 Drink Start with a craft beer on a hot day at O.H.S.O. NanoBrewery, where 40-plus craft beers on tap include the brewery's own Praying Monk line, named after a nearby rock formation. Phoenix's Crudo is a great spot for modern Italian cuisine with an emphasis on classic ingredients presented in simple elegance, but we're inclined to linger over a cocktail or two. The cocktail menu changes seasonally, but we're a fan of the Arcadia Club, a take on the Clover Club. For a classic cock- tail perfectly presented in the heart of Downtown, Phoenix's Bitter & Twisted of- fers a variety of well-crafted quaffs. Head back to Scottsdale for a trip to Counter Intuitive, helmed by a collection of some of the state's most respected mixolo- gists, who let loose with rotating themed menus. Currently up? Agave spirits! Dine Old West meets the new American Southwest at Cowboy Ciao, a long- standing favorite in Scott- sdale, where owner Peter Kasperski (see sidebar) churns out cowboy clas- siscs like a Niman Ranch bone-in pork chop, next to modernized favorites, like the Stetson salad. Every best pizza list cites Phoenix's Pizzeria Bianco, and there's a reason: Crispy, woodfired dough brings guests in to wait for hours for a slice of cheesy heaven. Insider pro tip: Snag a spot at the bar, if you can; you'll get your 'za, and a great glass of wine, but skip the crazy long line. For a lobster roll that will have you double-checking to make sure you didn't accidentally teleport to Maine, head over to Crab and Mermaid in Old Town Scottsdale. To celebrate the cuisine of Mexico, stop in to the beloved Barrio Café, where Chef Silvana Salcido Esparaza serves up iconic classics such as cochinita pibil and chiles en nogada. Opening this Spring, Barrio Café Gran Reserva will keep the core of Barrio's classic dishes, and add sustainable, local ingredients and dishes. Discover Go green in Scottsdale with a visit to Singh Farms, a picturesque farm that grows produce herbs and vegetables, with a weekly farmer's market that also offers oils, honeys, artisanal breads and jams. Can't make it out to Quail Creek for a visit to Hayden Flour Mills, a heritage grain cultivator? Fear not, Singh Farms car- ries their line of flours and other grains, ranging from pizza flower to purple and bronze ancient barley. Featured cocktails from the ever-changing Counter Intuitive's Chinatown menu. With medical cannabis legal in Arizona, it was only a time before the leaders of the food and beverage industry began exploring the cannabis connections. Peter Kasperski, one of the original tastemakers and trendsetters in the Arizona F&B scene, has recently announced that he's making moves into the cannabis biz. Stay tuned to the next issue of The Clever Root for more! F&B... & C?