Downtown Dining

Eric Ireland, owner of the Torched Goodness food truck, serves creme brulee out of a white Chevrolet step van with green banners highlighting the dessert.

Frank Murray's Turf Irish Pub offers customers the meat-and-potatoes food they expect at an Irish pub, along with some variations from traditional Irish menus.

Pizza People's owners are newcomers in the food truck industry, but through trial and error they have learned to bake pizza that draws long lines on Food Truck Fridays.

Many people talk about the “good ol’ days" when families gathered around black and white TV sets or danced to the music of Elvis Presley. Now, those days are long gone, but at MacAlpine’s Soda Fountain, it is like stepping back in time.

Emerson Fry Bread serves up a menu with Mojave, Quechan and Mexican-American influences and, although fry bread may not be the healthiest option, uses organic and locally purchased ingredients.

When I hear the word "vegan" I immediately think of a diet limited to raw vegetables and bland food substitutes, but after eating at the sister restaurants Green and Nami, my opinion has made a 180-degree turn.

Helen Yung and Jan Wichayanuparp bring their Scottsdale-based artisan ice-cream creations to Food Truck Fridays in downtown Phoenix, where they serve the delicacies out of an orange 1959 Chevy truck.

El Norteno's cash-only policy was an unpleasant surprise, but the food left me satisfied and with leftovers.

The Jamburrito food truck brings the heat to the Phoenix Public Market with its Cajun-inspired cuisine and unique menu items, including its namesake dish, K-Sadillas and K-Tacos.

The Chinese New Year is a time to celebrate. People wish for health, prosperity or happiness for friends and family, but for me I wanted the new year to bring hopes of some edible Chinese food. After eating at The Prime Chinese Restaurant, I believe I have found my long-awaited Chinese food staple.