Our newest book, which includes Arizona Highways iconic photography and maps, is sorted by region and is written for car-campers and families. Detailed information about accessibilty, amenities and fees is included for each campground.
If you have a taste for history, you'll love BeDillon's, a graceful adobe home built in 1917 and quietly falling apart until its rescue by Michael Jackson (no, not that Michael Jackson) in 1990. Jackson kept and restored as much of it as possible, including the stunning cactus garden (featuring 85 global varieties) and the museum, which houses an amazing collection of Native American artifacts. That said, most people come to BeDillon's for the food, driving from Tucson or Phoenix for bacon-wrapped black olives stuffed with jalapeño cheese, hand-cut steaks and ultra-buttery apple cake. BeDillon's is located at 800 N. Park Avenue, Casa Grande.
In 2005, Pat and Heather Grimm turned the old Rexall Pharmacy into a sweet, cluttered café; now they can't beat the locals away with a stick. Using real maple syrup for their blueberry- and walnut-studded buttermilk pancakes, locally roasted beans for their espresso, and homemade, Jim Beam-spiked barbecue sauce for their Huckburger (stacked with ham and Swiss cheese), this quality-driven operation has been featured in both Gourmet magazine and Jane and Michael Stern's Road Food. Save room for house-baked pies, scones and cinnamon sticky rolls.
Pressure-fired bricks were relatively new in 1907, when Bisbee's Costello Building was constructed. But thanks to those bricks, the Costello Building was spared from a fire that leveled much of the mining town in 1908. Now, 100 years later, the building houses Café Roka, a three-level, internationally inspired restaurant that's been serving up some of Bis-bee's finest fare since chef-owner Rod Kass moved into the Costello in 1993. Whether you're a sucker for sweet-potato strudel or have a hankering for New Zealand rack of lamb, the café has something for everyone, including history buffs.
Café Roca is located at 35 Main Street, Bisbee. Information: 520-432-5153 or www.caferoka.com.
It's been nearly four years since chef-owners John Hall and Joy Vargo moved from Seattle to Sonoita (Southern Arizona's wine country) to open winsome, wood-beamed Canela, which deftly expresses wine-country sensibilities by showcasing locally produced food and wine. Their frequently changing menu, built around what's fresh and in season, might feature seared pork belly with grilled radicchio, raisins and blood orange vinaigrette; roast quail with cornbread stuffing; and powdered sugar beignets with pineapple compote. If you're lucky, you'll stumble across one of their four-course, special occasion tasting menus, priced at $45-$60 with wine pairings.
In case you missed it, Dot's Diner was featured on the cover of our April 2008 issue. The 10-stool eatery, which is named in honor of Dot Bozeman, the restaurant's first cook and bottle washer, is a blast from the past if ever there was one. The next time you're in Bisbee, check it out – it's one of the state's best.
Dot's Diner is located next to the Shady Dell RV Park on Old Douglas Road, Bisbee. Information: 520-432-3567 or www.theshadydell.com.
Originally built in 1907 and rebuilt in 1929 after a devastating fire, The Gadsden Hotel is called "the last of the grand hotels," a moniker you'll appreciate when you see the white Italian marble staircase in the lobby and the Tiffany stained-glass mural on the wall of the mezzanine above it. The hotel's dining room, El Conquistador, is modest by comparison, but still maintains a stately air. Its Mexican-American menu is mostly old school, too, featuring super-nachos, burritos, steaks, fried shrimp, baby beef liver and roast turkey with cranberry dressing.
El Conquistador is located at the Gadsden Hotel, 1046 G Avenue, Douglas. Information: 520-364-4481 or www.hotelgadsden.com.
There's nothing fancy about Feast. It's just a regular building in a regular old neighborhood in Tucson. What's special about the place is that it's a restaurant and a catering business — everything chef-owner Doug Levy creates is available for eating-in or taking out. With a menu that rotates twice monthly, Levy creates eclectic offerings perfect for constructing a made-to-order meal. Try a parsnip salad paired with seared opah, served over rice with yellow vegetable curry salad and fried garlic. Or, get adventurous and taste any of Levy's other clever creations. For an after-dinner treat, or while you're waiting for your order, splurge on one of his homemade desserts, like a triple chocolate terrine or chocolate truffle cookies.
Feast is located at 4122 E. Speedway Boulevard, Tucson. Information: 520-326-9363 or www.eatatfeast.com.