Best restaurants near me in Tempe, AZ

Took long for the food to come in but Corwen was a very good server

We had a great time with friends at Bar Blitzen. The decor was super cute and the drinks and food was good. I think if they had more personalized Christmas cups to serve the holiday drinks in, it would be better.

Exceptional food and fantastic atmosphere. The food is as imaginative as it is delicious. I recently had a sweet potato barata and a special of bbq pork. The wood fired birria quesadillas are a must have staple. All of the accolades are well earned. I love that the hip, family-friendly atmosphere is appropriate for both a fun night out and for a special occasions.

We went for a work holiday dinner and had a great time. All of the apps we ordered were fantastic…the charcuterie board, the bacon wrapped dates and the pork belly. The star of the charcuterie board was the whipped feta!! My Crispy Chicken Burrata was fantastic, my husband said the pork tomahawk was a little dry. The vibe is great and service was excellent. We will definitely be going back.

There's something decidedly civilized about dining al fresco in December when the rest of the country shivers through winter's early descent. Gertrude's at the Desert Botanical Garden understands this privilege, and on a balmy 80-degree afternoon, they orchestrated a lunch service that would make even the most jaded restaurateur take notice. The true mark of excellence in service isn't in the grand gestures, but in the subtle dance of anticipation and delivery. Bryce, our server, demonstrated this art with remarkable finesse – present when needed, invisible when not, maintaining that delicate balance that separates the professionals from the merely competent. The menu, while firmly rooted in southwestern sensibilities, shows flashes of innovation that catch one's attention. Their hummus duo – a roasted red chili version paired with pipian verde – arrives with an array of pristine raw vegetables and house-made tortilla chips that crack with satisfying precision. It's the kind of dish that makes you wonder why more restaurants don't take such care with seemingly simple preparations. The chicken posole, while generous in portion, needed a bolder hand with seasoning – a rare misstep in an otherwise carefully considered meal. However, the gertie burger more than compensated: eight ounces of quality Angus beef, properly handled and cooked, topped with sharp cheddar and caramelized onions that had been given the time to develop their full potential. The black pepper-ranch aioli showed restraint and judgment, while the accompanying fingerling potatoes arrived with the kind of crisp exterior that speaks of proper technique and attention to detail. The draft Irish Red Ales proved an inspired choice for the season – refreshing enough for the desert air while carrying the weight and complexity appropriate for the holiday season. It's this kind of thoughtful curation that elevates a good restaurant to an excellent one.