Is there a Phoenix culinary equivalent to knighthood that we can bestow upon Claudio Urciuoli? His contributions to our meals over the years have really elevated our palates.
Pa'la is, perhaps, his most simple and singular offering yet. Their menu is minimalist but they are able to coax the absolute most out of the freshest ingredients. A highlight are the Navarro bowls. (I'm interested in learning about whatever backstory exists between the dish and surfer) There's no point in wasting your time or your finest yoga pants at a place like Flower Child when you can get a superior offering here at roughly the same price.