Downtown Dining

The Rose and Crown is one of those places downtown that you hear the name of time and again but never seem to get around to actually visiting. Whether you’re a fan of Union Jacks, Her Majesty or just looking for some good beer and ‘chips,’ the Rose and Crown has what you need to get your British fix.

A new restaurant will be taking over the small retail space inside Grand Avenue’s Bragg’s Pie Factory mid-February, bringing with it familiar vegan and vegetarian food and for the first time, pie.

The Downtown Deli isn't perfect — its pastrami sandwich is a bit of a mess — but special orders like the New Yorker, along with a nostalgic city atmosphere, has customers coming back.

Food City held its 2012 Tamale Festival on Saturday and Sunday in downtown Phoenix between First and Fourth avenues on Washington Street.

Thai Hut on the corner of Second Street and McDowell Road offered a variety of choices and savory flavors. However, some dishes — like the tofu — fell flat.

Blue Hound, a classy restaurant tucked into CityScape, is a perfect place for a fancy lunch or a fun date. Its urban decor of stylish leather couch seats, sleek wooden tables and modern furnishings creates a fun, swanky atmosphere.

Aside from the overtly dark lighting and the alternative music playing in the background, Federal Pizza is by no means a high-browed, artsy pizza joint, contrary to some of the other restaurants in the uptown Phoenix area: the food is its most redeeming quality.

Copper Blues, located next to Stand Up Live comedy theater in CityScape, is the scene for some unique eats as well as traditional favorites, offering a nice mix of dishes for the average crowd.

Blue Fin Teriyaki offers a flavorful, inexpensive lunch, and although its chicken bowl is rather mediocre, the dipping sauces it offers save the day -- particularly its sweet-and-sour sauce.

Angels Trumpet Ale House draws people in with dozens of rotating beers on-tap; however, the business also boasts a small but solid selection of food options as well, from classics such as chicken legs to the quite unusual bison BLT.