Uncategorized – Page 2 – Gail G. Collins

A slice of ambition: Christa Freeman builds flavor and community at Urban Pine Eatery

FlagLIVE! November 20, 2025

Written by Gail G. Collins

So, if at only 22 years old, a gal can take a year off from college to open her own restaurant, what could she do for an encore? By 24, she could go back to school to complete her degree while maintaining her endeavor even as she buys and opens a second restaurant. Christa Freeman is that irrepressible, enthusiastic entrepreneur with an unflappable smile.

Freeman had previously worked at Juice Pub as well as Oeno, which is located next door, before interning at a New Mexico ranch. Returning to Flagstaff, she noticed Juice Pub was for sale. Despite attendance at Northern Arizona University, she made the unusual decision to buy the place.

Looking to her parents to invest, she had serious talks with them, her grandparents and others.

“I wanted to do it, and they believed I could do it if I put my mind to it,” Freeman said. “I took a year off of school to figure it all out, then went back to NAU in the midst of it, and then, in December, bought Urban Pine,” and, in another whoosh of words, she added, “How did we get through it?”

Freeman admits it was scary starting from the ground up. “But people have been so great. The place is popping always. It’s outdoing what I thought!”

The newly graduated owner of two eating establishments in the heart of historic downtown Flagstaff confessed that no one in the family has experience in the food industry beyond a former familial franchise investment. Like other students, Freeman gathered experience working front of the house positions.

“I am not a chef, but many items are family recipes,” she said. “I listened to what people want in town, and they said, ‘There are a lack of salads,’ so we make dressings fresh and handmade with protein options to boost it. We work mainly with students, so our aim is: What can we create and be affordable with great products to appeal to students, tourists and downtown workers?”

The classic menu of pizzas and salads and subs is a winner. Though Italian by design, the item choices run the gamut of trends and regions. The house creation salads come in two sizes, ranging from Little Rome—a standard Caesar—to Kale Crave—greens mixed with walnuts, feta and local fig dressing—to Arugula Orchard—a blend of apple, feta, red onions, walnuts and prickly pear vinaigrette. Most popular, the Superfood Boost builds a bed of spinach, topping it with avocado, black beans, corn, quinoa, pumpkin seeds, corn nuts, tomato, feta and parmesan, drizzled with cilantro lime vinaigrette.

The flatbread pizzas run from simple, a Tuscan Sunrise—a margherite with fresh basil—to wild, the Buffalo Bliss with alfredo, chicken and buffalo drizzle. Customers, though, rave about Sweet Heat, pairing up pepperoni with jalapeño, chili flakes and honey drizzle.

“We like drizzles,” Freeman joked. “People love something extra on their food or to dip.”

The Mediterranean Delight flatbread piles pesto with feta, mushroom, black olives and arugula. “Veggie people love it—it’s like a salad built on bread.” Freeman also encourages customers to create their own salads and flatbreads with a list of ingredients on offer.

When Urban Pine opened in February, it served a traditional meatball sub, but its success spurred expansion to include the Herbivore, Chicken Parm and more. Their signature knots are hand-tied to order, spiced with cinnamon or garlic plus marinara for dipping. As for sweets, the banana pudding is unapologetically, old-fashioned comfort food. Made once a week when the shop first opened, Freeman can’t keep up with demand now.

Housed in the previous Pita Pit space, Urban Pine Eatery is designed to bring people together with the welcome of warm wood in the long bar and wall-mounted cutting boards. In the limited kitchen area, everything is cooked on display. The shop seats 18, but spills out onto a dog-friendly patio. To extend their reach and free up seats, Urban Pine delivers food to Mountaintop Tap Room, Hops on Birch and Drinking Horn Meadery, benefitting guests in all locations.

The corner shop runs Happy Hours from 2 to 5 p.m. with the cheapest soda in town. It also helps with fundraisers, offering gift card donations and percentage-back schemes, plus collaborative efforts with restaurant owners.

According to Freeman, Urban Pine Eatery is a fresh take on flavor with every bite made to satisfy amongst laid-back vibes. “Thanks for coming and giving us a try and for all the great feedback,” she said. “I just love community, and the work I do is a lot of fun!” FLGLive!

https://azdailysun.com/flaglive/features/chow/a-slice-of-ambition-christa-freeman-builds-flavor-and-community-at-urban-pine-eatery/article_f6dbbb6c-dd39-4d41-bd72-acfe1be92801.html/?utm_medium=internal&utm_source=readerShare&utm_campaign=bButton

Meals that care: Chef Elysse Voyer brings wholesome, healing food to Flagstaff

Flag LIVE! October 16, 2025

Written by Gail G. Collins

A body craves wellbeing through wholesome food. It satisfies us, fuels us and carries us forward. It’s essential, but crafting a meal isn’t always easy. It’s appealing to grab take out, a grocery ready meal or a frozen cardboard casserole to make it through a busy day. Once in a while, that’s fine, but we suffer when it becomes a lifestyle.

Filling that gap is the mission of Elysse Voyer, chef owner of Just Delivered, offering “nourishing meals straight to your nest.”

Specializing in nurturing food delivery, the idea was born alongside her first child. Post-partum, Voyer recognized the importance of her nutrition, seeking knowledge in the book by Heng Ou, “The First Forty Days: The Essential Art of Nourishing the New Mother” which revives the tradition of caring for a mother after birth. Inspired, Voyer made every recipe, freezing meals ahead for a return to her job as a cook.

“My style is well rounded, from scratch, soups and broths remembered from my mother and grandmother, who is French Canadian,” she said. “It reminded me of who I am.”

After a graduate education in astronomy, and then, time in the tech world, Voyer turned to cooking. Since she was 14 years old, she had consistently worked as a barista or waited tables to fill the gaps, so the choice was natural. Focused in the kitchen now, Voyer attended San Francisco Cooking School.

“I fell in love with the six-month culinary program catering to career shifts,” she said. “Then, I immersed myself in the Bay Area cooking scene.”

There, she worked for Jesse Cool, visionary owner of Flea Street Café, learned about organic, farm-to-table cuisine and mentored under Michelin-trained Charlie Parker.

When fellow astronomer and husband Ryan Hamilton took a position at Lowell Observatory, they settled into Flagstaff. Voyer hired on to Shift Kitchen, where each week the menu shifted by design, creating a stimulating work environment and a good deal of savvy. After their son was born, Voyer recalled, “I wanted to own something—my parents were small business owners.”

She merged the idea of nurturing new mothers with a flexible skillset in a new venture, Just Delivered. Voyer wrote a business plan and made her first delivery in May 2021. Tapping her personal experience with a doula and the maternity community, who were supportive, they worked together to grow their individual businesses.

Voyer initially concentrated on postpartum clientele, featuring popular energy balls or lactation treats—truffles packed with dates and dried cherries, Chocolita cacao powder, chocolate chips, quinoa crisps and nut butter for dense calories in a quick bite—as well as bone broths and soups. Her autumn menu showcases pumpkin with applewood smoked pears, shallot, garlic, fried sage and toasted pepitas or consider Arizona beans, ham and bitter greens.

Breakfast provisions range from green chili cheddar scones with bacon ghee to creamy cranberry vanilla almond breakfast rice congee to an egg, bacon, potato, red onion and blue cheese frittata.

There are pastas, such as pumpkin ricotta gnocchi with sage hazelnut honey pesto; herb-baked sockeye salmon over sweet potato orzo with rustic nut and raisin Foriana sauce and more. Savory options include Memere’s French Canadian pork stuffing with cranberry compote and roasted seasonal veg; stewed chicken with Flagstaff squash and green peppers over cheddar grits; or lamb and eggplant moussaka with house beef stock and parmesan Mornay sauce to name three.

Desserts delight with choices of rose cardamom quince and apple crisp, sweet squash and pecan cheesecake cups with buckwheat ginger crumb or Early Grey vanilla bean ice cream.

Voyer supports Arizona farms and ranches with an emphasis on responsibly-sourced ingredients and stressed, “accessible flavors to consume and feel nourished. Real food, fresh, prepared in-house.”

Specifically, she noted building blood pulls from dark, leafy greens, but of course, these are good for everyone to eat every day. Accommodation can be made for allergies, gluten- and dairy-free, vegetarian and vegan diets.

Inevitably, Just Delivered expanded its clientele to those, who are healing or recovering, as well anyone with a busy life. Whether it’s a short term or weekly arrangement, an array of food packages in seasonal offerings helps people eat locally and sustainably. In fact, food is delivered in mason jars, silicone bags and containers, which need only be rinsed and cleaned for return pick-up geared to the next delivery. And delivery within 15 miles of downtown Flagstaff is free. Order by Monday for Saturday drop-off.

The advantage to the client is, said Voyer, “Locally produced, chef-driven, high quality food delivered to your door weekly with the ability to stock wholesome food.” Gift boxes are available and a new prenatal box to serve Mom and Dad from early labor through delivery is coming soon. FLGLive!

https://azdailysun.com/flaglive/features/chow/meals-that-care-chef-elysse-voyer-brings-wholesome-healing-food-to-flagstaff/article_106a9c40-f9f5-4271-8ac3-ee5a4979caea.html/?utm_medium=internal&utm_source=readerShare&utm_campaign=bButton

The recipe for growth: Sosta expands Flagstaff’s dining scene with warmth and flavor

Flag LIVE! September 18, 2025

Written by Gail G. Collins

What is a scalable business model? It’s one that can grow without needing to reinvent itself. It can handle increased demand without increasing costs substantially or sacrificing quality. Flexible systems and processes allow for expansion within a basic set-up with smart adjustments and refinements to support that growth.

That is the story behind the continuing successes of Pizzicletta and its Dark Sky Brewery food service, Indian Gardens and the latest concept, Sosta, which opened in March in the previous Brix location.

The restaurants, owned by Caleb Schiff and James Worden, vary greatly from location to ambience to service and aims, with each a gem in its own right.

Worden said, “Our opportunities across the board are really solid.”

Schiff backed that up, “We trust that we can create an experience and a cuisine, and people will come.”

Crossover menus and a 1,200-square-foot commissary kitchen make it all work. Pasta is one big piece to the company, and mass production of essential elements, like cheese, potatoes, and pizza dough are key.

“We execute 30-plus recipes there, which allowed for us to scale in each venture,” Worden explained. With 70-80 catered events a year, that matters.

Sosta is located in a historic, red brick carriage house, which flows into the adjacent building. It took six months to transform the space from a neutral canvas to a wash of deep teal and bold design with structural changes that open it up.

“We painted, tiled and papered every surface that wasn’t brick,” Caleb said with a laugh. “The vibe—the warmth of this place—with longer hours and a lower price point give the community better access to this beautiful building.”

The owners did an enormous amount of the work themselves. Warmth shows in the jewel paint, wood flooring, beams and paneling and a nod to its origins show in the iron accents in sphere and pendant lighting and stair railing. Seating is multilayered with a meeting table, cozy tables, banquettes, lounge areas and garden patio options.

The idea behind the menu is to make simple food with simple ingredients, and Schiff stressed the nutritional value of the food. “We cook the way they feed our own families.”

“The aim is a guiding trio of factors—beautiful, delicious and accessible,” Worden said. “What can we do within those key values?”

With that in mind, guests are asked to slow down and savor breakfast. Popular items include the breakfast burrito with egg, potato, green chili and cheese, served with house hot sauce—add bacon. The hash brown bowl combines Yukon and sweet potatoes, wild mushrooms, chimichurri and eggs to order with micro greens—add pancetta. Citrus French toast starts with sourdough soaked in citrus cream, served with maple syrup, whipped cream, cherries and berries.

Lunch launches with apple chevre salad—spring mix scattered with sliced apple, goat cheese and pistachios, tossed in date vinaigrette—add chicken. Sandwiches stack up with a meatball sub and chicken Caesar wrap. Many menu items can be crafted as vegan or gluten-free.

Hot takes start with dough in pizza form or as hand-pulled fettucine. The latter offers carbonara, a butter-pecorino sauce with pancetta and cured yolk; spicy rosmarino, sweet, herbaceous and piquant; lemon thyme and pepita pesto, a nut-free spin on a classic.

The apperitivo menu fills happy hour with small bites, like roasted olives, a grazing board with accoutrements, meatballs with focaccia and more. Pair them with cocktails, such as the six fig espresso martini, Bosco spritz with blueberry basil, fior di limone with house limoncello, cream and lavender and more plus craft brews. The wine list has been curated over a decade of expectation.

Pizzas debut for dinner on Friday through Sunday, beginning at 5 PM. These include the Neopolitan with mushrooms, pepperoni, prosciutto and arugula; the formaggio featuring grana padano and fresh oregano; the sotto with rosemary and heirloom tomatoes; the crudo showcasing burrata, prosciutto and arugula and balsamic glaze; plus the pepe mixing it up with pepperoni, green chili and honey.

Dolce coaxes diners with half a dozen flavors of house made gelato in standards, like chocolate sea salt or pistachio or intriguing choices, like basil or brown butter. Or delight in an affogato.Sosta tempts at every turn.

“How many places in town can you get breakfast, lunch and dinner?” asked Worden. “There is nothing conceptually like it here. We are a restaurant in a neighborhood, like Pizzicletta began.” Schiff added, “We bring our strengths here.”

Sosta means pause or stopover, and Schiff suggested, “It is an invitation to the community or those passing through. We’ve set up an environment to slow down,” with Worden proposing, “Opt into intentionality. Enjoy the warm vibe.” FLGLive!

https://azdailysun.com/flaglive/features/chow/the-recipe-for-growth-sosta-expands-flagstaff-s-dining-scene-with-warmth-and-flavor/article_d0b762f6-3395-423f-a216-3c6d946be98a.html/?utm_medium=internal&utm_source=readerShare&utm_campaign=bButton

Matters of Taste: Mi Tesoro puts heart, heritage and heat on the menu

Flag LIVE! August 21, 2025

Written by Gail G. Collins

So often, love and food are wrapped up in one another. Both are essential parts of caretaking, and the flow of nurture and nourishment creates that confluence called love. It elevates the mundane and necessary chore of making a meal.

Mi Tesoro Modern Mexican reflects such a humble act in its name, which means “my treasure.” The endearment is for owner Lorena Encinas, who was cared for by her sister after a family upheaval.

“She was my second mom. I grew up with her,” Encinas said affectionately. “She worked two jobs to support us.” And in appreciation later, Encinas also worked and made lunch for her sister daily.

Mi Tesoro opened in October 2024, and as one might guess, it is a family endeavor. Sister Patricia Encinas, with 20 years’ experience at Charley’s in Weatherford Hotel, runs a scratch kitchen.

“From the birria tacos to carnitas to sauces, marinating and roasting chilies—all of it is made in house,” the owner explained.

Encinas possesses an inherited, unapologetic work ethic. Marrying young, she had three children, and then wondered, as the littlest entered preschool, “What am I going to do?” Patiently, she earned a business degree at NAU with a certificate in payroll. Well suited to consider entrepreneurship, she signed a lease days before graduation. “There was no time to celebrate, just to get to work,” she said.

The recipes are Mexican favorites with a modern flair, developed through cooking for those she loves. Appetizers feature toritos—yellow peppers stuffed with cream cheese and shrimp wrapped in bacon—ceviche, guacamole and elote coated in cotijo, chili powder and lime. Shrimp comes in numerous forms, as in the grandiose Torre Marisquera—a seafood tower of shrimp aguachile, fish ceviche, octopus and scallops served with avocado and spicy sauce—or grilled shrimp Tacos Gobernador.

There is asada, carnitas, salmon, pasta, a steak- or chicken-topped salad and a Sonoran Hotdog on the menu. Big sellers include birria tacos, mocajete—a traditional Mexican stone lava bowl filled with steak, chicken, shrimp, chorizo, panela cheese and nopales, plus rice, beans and tortillas—enough to be shared by two. Tesoro Burger piles a half-pound beef patty with bacon, roasted poblano pepper, lettuce, tomato, onion and cheese and a side of fries. The aguachile ribeye is marinated in spicy lime juice, soy sauce and olive oil, sliced and topped with pickled red onion and toasted Serrano, offset with fresh cucumbers and avocado. Desserts list tres leches and chocolate lava cakes and crème brûlée.

Weekend brunch features a chilaquiles platter in red and green chili with a ribeye, Huevos rancheros and a French toast flight of four inventive varieties.

“Portions are pretty big here,” Encinas said, smiling.

Cocktails include a classic margarita and flavored versions in mango, hibiscus, prickly pear, limoncello and the favorite, Adios Amarcos with Cincoro Blanco Alma Finca, Grand Marnier and lime. Customers also crave Mi Tesoro’s Old Fashioned.

Encinas envisioned the setting for her restaurant, and it was executed by friend Sergio Castruita of Multiple Builders Inc., who understood her aims.

Mi Tesoro is situated in a longtime, outside-accessible food space in Flagstaff Mall, but it took on a classy lounge feel with this transformation. Skeleton-masked art intimates the cuisine while chocolate, taupe, tan and gray neutrals in paint, paneling and plank flooring complement sleek marble toppers. A combination of seating arrangements from tub chairs around coffee tables to barstools to banquettes and booths fill a substantial space allowing a mixture of simultaneous experiences.

Weekends are busy and popular for big parties: Birthdays, anniversaries, retirements and even a wedding. “We have an amazing accommodation for anything.” A Mariachi band plays a couple of times a month, and events, like Bingo Night with Happy Hour pricing or Sip & Paint with an appetizer and materials for $15 keep midweek fun.

“It was a learning process, staring from zero,” Encinas admitted. “I couldn’t have done without my husband, Gustavo.”

And she is passing on these life lessons in earnest to her children, employing step-son Manny at 17 years old, America, who is 15, and Azul at 13, who fills in with tasks like calling numbers for Bingo on Thursday evenings.

“Working with people, you learn how to handle situations,” she explained and make others happy. “The kids learn how to work, not to have everything handed to them, and this is a good place to start.” FLGLive!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-mi-tesoro-puts-heart-heritage-and-heat-on-the-menu/article_8e90c457-656c-458b-9345-0d20f1c7d1c7.html/?utm_medium=internal&utm_source=readerShare&utm_campaign=bButton

Sportman’s Bar and Grill expands with Sportmunds Pub and Grub in Munds Park

AZ Daily Sun, August 16, 2025

Written by Gail G. Collins

Things are going well for Sportsman’s Bar and Grill, even swell with their expansion to Munds Park. The 17-year success, based on family-oriented fun, caters to everyone, especially locals, who flash a 20-percent discount card for making Sportman’s their go-to spot. Owner Craig Hindman fosters the crowd’s happiness, and it shows from its affordable food and drink to its welcoming atmosphere.

Perhaps, it feels like home because friends and family, including Hindman’s son, daughter and wife, plus longtime friends, make up the staff.

Entertainment runs the gamut of all the usual alphabet league play—NFL, NHL, NBA, MLB, and evermore—on 20 televisions. There is always action to root for, including our NAU Jacks. Happy Hours Monday through Friday from 2-5 p.m. include all of your favorite brands, well drinks and craft beers. It’s the kind of place where people stay and play pool or just shoot the breeze.

Sportsmunds Pub and Grub brings all those best features to Munds Park and expands on them. Its new location doubles the size of the beloved original with an enormous patio and plenty of seating. If you like to toss a bean bag while tipping one back, there is free cornhole every day with live acoustic music sets every weekend. Daily drink specials keep it lively in the pub, and in collaboration with Flagstaff’s Hometown Pizzeria NiMarcos, Sportsmunds also delivers on the best grub.

If your own grill is calling, there is beer, wine and liquor to go. But with endless enjoyment on every screen, stick around. Summer just upped its game.

Munds Park has adult bars, but Sportmunds encourages family-centric meals and more. Building on a winning model, Hindman plans further activities, like karaoke, bingo and trivia nights, to add energy to evenings. Seasonally open May through October for lunch daily and into the wee hours of the night Thursdays to Saturdays, Sportmunds’ hospitality invites a local love for its food and fun.

“We’re family-owned and operated,” said Hindman. “The most important thing about both bars is we’re a family establishment. We love everyone, and we’re a place for everyone. All are welcome.” AZDSun

https://azdailysun.com/sportman-s-bar-and-grill-expands-with-sportmunds-pub-and-grub-in-munds-park/article_7e1d21f4-adb3-487b-a484-5398e26cbae5.html/?utm_medium=internal&utm_source=readerShare&utm_campaign=bButton

Serving a slice of something real: Pizza Patio’s fresh, flavorful mission extends beyond the stove

Flag LIVE! July 13, 2025

Written by Gail G. Collins

While the standard pizza of red sauce on crust evolved in the late 18^th century, the ancient Egyptians and Greeks first cooked flatbreads on a stone and topped them with olive oil and spices. Pizza’s popularity has only increased since with modern Americans eating about 350 slices every second.

Pepperoni tops the charts as the favorite, and convenient delivery, people are simply over the moon. In fact in 2001, Russian cosmonaut Yuri Usachov was indulged with a personal pizza that cost a million bucks to deliver to the International Space Station.

Generally, pizza can be quick and eaten on the go while offering a hot, satisfying meal. And despite its fast food reputation, the best pizza is wholesome, carefully crafted with quality ingredients. That attention to detail is Pizza Patio owner Steve Grubart’s main thrust.

While he favors a vegan lifestyle, he knows it isn’t for everyone, and his menu choices have catered generously to every dietary angle since 2017.

“We served delicious, healthy food that digests better. So much vegan food has chemicals, but I wanted to offer something real,” he explained. “I needed to cook for people. What could I make from scratch that isn’t frozen or has a SKU?”

Let’s start with the crust. There is a gluten-free grain crust, low-carb cauliflower base or fermented handmade dough in thick and thin alternatives. The overall menu is equally divided between items common to a pizza spot plus a flip side of plant-based pizza specials, salads, appetizers and desserts.

Grubart is a Chicagoan, and his roots led him to open the Chicago style joint, replicating an authentic deep dish pizza, not an overbready wannabe.

But in his effort to please everyone, he said, “We offer New York thin-style, oversized slices and Chicago options. I am more a foodie than a chef, reacting to my customers as I go about cleaning tables—and they do eat my crusts. My job is to provide what my customer’s want.”

Pizzas are sized as individual, large, giant and a colossal 18-inch.

The sauce is a 10-spice house marinara, the meats are the choicest, the veg is from the garden, and the provolone is plentiful. Among the many plant-based items is the Stoney Pepperoni, made with hemp seeds, an excellent source of essential fatty acids including Omega 3, 6 and GLA, as well as Vitamin E, and “bacon,” made from coconut. Grubart believes eating better tastes better.

Best selling pizzas include the BBQ Bitchin’ Chicken with pineapple, roasted red pepper and red onion; the Curse of the Billy Goat, topped with fresh goat cheese, zesto pesto, grilled chicken, feta, red onion, artichokes, tomato and roasted garlic; and the Hawaiian Hottie with baked ham, pineapple, jalapeno, and roasted garlic. These specialties come as traditional or vegan pizzas. Of course, you can build your own pizza with any crust and combination. Wash it all down with choices from a dozen rotating beer taps, local craft picks, cocktails and canned standards.

Salads are simple. The Patio House, bursts with mixed greens, cucumbers, carrots, black olives, cherry tomatoes and red onion or go classic with Great Caesar’s Ghost—fresh Romaine hand-tossed with scratch dressing, parmesan and croutons.

Appetizers range from fried mozzarella sticks to chicken wings to mac ‘n cheese bites to pickle spears or the best fries in town, according to Grubart. Again, there are vegan compliments, and both come with a choice of several scratch sauces, like the triple-thick Patio ranch. Desserts, like gluten-free rice crispy treats, fudge and strawberry shortcake overlap with conventional brownies, cookies and cakes.

“We have good prices on our slices—specials as well. We use fresh ingredients, great recipes and imported stone ovens—it makes a big difference using great, real food.”

Grubart describes himself as a Forest Gump-type born of his globetrotting business life, and he has niche talents, like songwriting. He wrote the pennant song for the Chicago Cubs in 1999 and has written a song to promote Flagstaff.

Grubart also has ideas for championing the Southside, such as 2^nd Saturday Southside, free parking days, dog-friendly areas, Christmas lights and more. “It’s been an adventure, and all I put out is love.”

Catering and pizza go together hand in glove, but that is usually home focused. Beyond pizza, Grubert is creating Chuck Wagon Weddings to feature sliders and such.

“To have a party, you need to take people to a new environment.”

Pizza Patio’s mission is: Beer, Pizza & Atmosphere. There are late nights by the fire pit, karaoke, college kids and regular folks. “In every family, there is someone with a dietary restriction. They come here, and everyone is happy. We want people to have fun while selling them fresh, quality, handmade food for good digestion.” FLGLive!

https://azdailysun.com/flaglive/features/chow/serving-a-slice-of-something-real-pizza-patios-fresh-flavorful-mission-extends-beyond-the-stove/article_b0e9984e-43fc-435b-949c-d178e33e59c4.html/?utm_medium=internal&utm_source=readerShare&utm_campaign=bButton

99 Things to Do in Northern Arizona 2025: Three local lunch favorites worth the stop

Written by Gail G. Collins

Whether you’re a local on your lunch break or a traveler fueling up between hikes and scenic stops, Flagstaff offers a range of flavorful midday options that reflect the town’s laid-back charm and love for hearty, handcrafted fare.

With a mix of classic comfort foods, locally sourced ingredients and strong community roots, these beloved lunch spots have earned a loyal following over the years. From pizza and stone-baked calzones to pastrami made in-house and overstuffed sandwiches on fresh-baked rolls, these three longtime favorites offer something for every appetite.

Fratelli’s Pizza

When brothers Peter and Brent Schepper opened Fratelli’s Pizza 23 years ago, they became an integral part of the community in more ways than food. “What we really strive to be is the go-to place for families,” Brent said.

Handmade dough and shredded whole milk mozzarella is the base of the business, but keeping it affordable is important as well. A budget lunch under $10 includes 2 huge slices and a drink or trade a slice for salad.

Fratelli’s has expanded over the years to three locations, according to Brent, “60-percent of the orders at Fort Valley and Fourth Street are take-out.”

Bike riders, hikers and runners also choose Fratelli’s as their refueling stop.

Popular items include the Route 66 with barbecue chicken, the Flagstaff with pesto and sun-dried tomatoes and the calzones. “Once people discover those, they usually eat half for lunch and finish the rest for dinner.” Specialty pizzas featuring fancier ingredients cost more, but Brent assured, “The same love and quality goes into both—all are hand-tossed and baked on a stone deck.”

A dynamic collaboration with community had driven the brothers from the beginning. Active at events while partnering with schools and nonprofits connects people, builds loyalty and pays dividends for all concerned.

Proper Meats + Provisions

When Kelsey and Jamie Drayton took over Proper late in 2024, they saw how it could feed into their two Brandy’s partnerships—literally. Mixing breakfast and a butcher offers the chance to mingle the menus. “With meats and treats, there’s a lot of opportunity for cross-integration. It’s the beginning of new ideas,” Jamie said.

Proper is a standout for its deli-inspired meals, yet it’s the task of responsible butchering and quality that keeps it front and center. Jamie said, “There is nothing like this deli-butcher combination in town with humanely raised meat, always.” Kelsey expanded, “We are Flagstaff’s only butcher-driven, chef-inspired deli. It takes 10 days to make the pastrami from butchering to brining to serving.”

The half-sandwich are quick, easy and affordable as a lunch option. The 10-Day Pastrami tops the chart with grilled onions, pickle, Swiss cheese and Carolina mustard on grilled rye. The K4 Cheesesteak layers on grilled peppers and onions with a swipe of mayo on a hoagie. The Banh Mi boasts pork shoulder confit, cilantro, pickled zucchini and carrots with chili sauce on a hoagie.

A long list of crafted, thoughtful sandwiches ranges from Muffuletta to Smoked Brisket to Fried Chicken Po’Boy to their Proper Burger with regular or loaded fries for sides, plus salads and daily soups. Wednesdays feature Fried Chicken Buckets with all the fixins’ while pot pies to take and bake are discounted on Tuesdays.

A visiting German family made a point of saying: Proper was the only place that served real food, not fast food. Proper’s meats can be traced to the source and reflect that integrity, but beyond the butcher block, the shop sells local cheeses, small plates and fresh-baked breads as well as a curated menu of craft beers and Arizona wines.

Crystal Creek Sandwich Shop

Crystal Creek has been described as a cross between a pool hall and diner for its understated, yet inviting, atmosphere with lots of blond wood throughout and its straightforward ordering process. Located in an unassuming, but busy, strip on Milton Avenue, the shop affords easy parking and walkable access from NAU campus with ample seating and quick service to keep it locally friendly.

The menu features plenty of hearty soups and hefty sandwiches, especially for the price. Bread is the bookend to a sandwich, whether as a sub or on slices, and the shop’s soft, freshly-baked appeal seals the deal.

In addition to standard fare, like Reubens and BLTs, popular items include signature sammies. The Grand Rapids is stacked with Genoa salami, smoked ham, turkey breast, lean roast beef, bacon, avocado, cream cheese, cheddar and provolone cheese on a soft roll. The Crystal Rapids plays up a mix of meats with Genoa salami, smoked ham, turkey breast, lean roast beef, cheddar and provolone cheese, while the Spicy Roast French Dip piles shaved roast beef with provolone cheese, cream cheese, mild green chile, picante sauce and au jus to dip.

Go meatless with the Crystal Veggie, bulging with crisp cuke, avocado, tomato, sprouts, artichoke hearts, walnuts and a trio of cheeses, plus a slather of cream cheese.

It’s no wonder, Crystal Creek has been a hit for decades as a satisfying quick stop.

No matter what you’re craving, these tried-and-true Flagstaff lunch spots deliver comfort, flavor and a taste of the local community. So grab a slice, stack a sandwich or savor something slow-cooked — then it’s on to your next adventure! FlagsLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-3-local-lunch-favorites-worth-the-stop/article_215b6164-e3fd-457a-b0da-7c8f3b9c9fc8.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: Baja Mar Seafood

AZ Daily Sun, Mountain Living Section, September 12, 2024

Written by Gail G. Collins

Mexican Pacific Coast seafood cuisine is called mariscos. Its reputation is especially renowned in Sinaloa, where the northwest region’s gastronomy blends flavor from pre-Hispanic and colonial eras. Over time, new marine and exotic elements elevated the dishes, which reflect a mixture of sea and shore in local vegetables. The coastline is abundant with ocean life from snapper and grouper to tuna and mahi mahi to shellfish and is both flavorful and healthy.

Ingredients, such as lime, avocado, cilantro, red onion and habanero, Serrano and bell peppers enhance the area’s recipes. Shrimp is prized and the base for many dishes, combined with fish to create stews and soups. A popular Sinaloan dish gaining traction abroad is aguachile, made with raw shrimp, cooked in lemon with chiltepin peppers, cucumber and red onion. Marinating the shrimp in citrus changes the flesh and impregnates them with essence and spice. This is the formula for ceviche. Sinaloa’s seafood carts and restaurants offer an enormously surprising array of variety and taste.

Armando and Blanca Garcia owned a steak and seafood restaurant in Sinaloa, so when they came to Flagstaff, their plan was already in place. After working as a server and manager for El Tapatio for five years, they established Baja Mar Seafood truck in late 2022, reminiscent of the typical mariscos stalls they knew.

“The big goal was to open a kitchen and food truck with authentic and different food that nobody else sells,” said Armando Garcia. “We make our own batter recipe for fish tacos and shrimp and serve it with our house salsas. The secret is in the dried chilies.”

The couple introduced their Sinaloan aguachile dish to locals blending the spicy, juicy shrimp with lime and their salsas, to create a popular seller. They run a scratch kitchen and cook shrimp each day. Sourcing the freshest seafood is a secret to their success. A restaurant in Phoenix flies in enormous quantities for frozen storage and commercial resale, so the catch on the coastline is at its best for fish tacos and quesadillas, ceviches and more.

A standard ceviche combines raw fish types with lime juice, tomatoes, cucumber, avocado slices and red onion. Baja Mar serves four types: shrimp, fish with carrots, tuna with mango habanero, eel sauce and sesame seeds and Baja Mar, mixing shrimp and octopus, another good seller.

Trendy tacos come in a choice of meats from carne asada and barbacoa to fish varieties, served with rice and beans. Specialties include shrimp albondigas in broth with carrots and potato.

“The funny thing is, I am not a chef,” Garcia said. “I cooked for my family, not as professional—no one taught me, no classes. I cook the way I like to eat.” As Garcia put it, the common reaction is, “Everybody loves it.”

The general manager for the Americana Motor Hotel certainly fell for Baja Mar, and when the property was updated, he organized the mariscos as the food option on site, which opened in February. This allowed the menu to expand to include a larger variety of tacos and quesadillas, like the mar y tierra—an enormous flour tortilla stuffed with carne asada and fried shrimp, crisped with cheese outside and topped with house chipotle mayo. Other items include burritos and sides, like nacho fries loaded with carne asada.

The food truck is located at Fort Valley Road in the Chevron gas station Tuesday through Friday when not in use for weddings, school events or Oktoberfest. Baja Mar also serves from a weekend stall at the Farmers Market.

According to Garcia, the next step for the ambitious couple serving delicious seafood is, “to find a place, our own beer spot, with a few tables and a nice bar and serve beautiful cocktails and ceviche—it’s perfect.”

Garcia said, “I invite all travelers, but especially locals, to enjoy the best and most unique Pacific Coast seafood in town at Baja Mar.” AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-baja-mar-seafood/article_c82c2b02-6f91-11ef-9286-dbc521b38fff.html

Bridal Issue: Find the perfect fit with Frederick Fisher Jewelers, Flagstaff’s trust ring shop

March 2025

Written by Gail G. Collins

Weddings are a pledge of love and loyalty. But how did the token, the circular band, become the symbol of such unbounded dedication?

While the ring’s foundation in history may be hazy, archeological data points to Egypt and a woven loop of reed or leather. Stouter materials evolved, and the traditional exchange of rings began in ancient Rome.

There, the custom of wearing the ring on the fourth finger of the left hand is rooted in the belief that the vena amoris or vein of love ran from that finger to the heart. This created the custom still practiced today.

A ring’s style has been influenced by the times, tracing a path from an elaborate personal expression during the Renaissance to the geometric Art Deco lines of the 20^th Century. Yet, it was the Victorian period that introduced a diamond as the stone of choice. When Prince Albert presented a diamond to Queen Victoria, its popularity took off, sparking patterns that remain timeless. Then, De Beers launched the 1947 marketing campaign, “A diamond is forever,” making it emblematic.

A diamond is a major investment for anyone, and it can be daunting. At such times, we often turn to a friend for advice. That friend is Frederick Fisher Jewelers, guiding couples through their first big decision together. Celebrating 45 years in the Flagstaff community, the legacy business’ motto is: Let our family be your family’s jeweler.

“Reputation is big,” said owner Ryan Terhaar, who took over the family shop from parents Tim and Lisa Terhaar. “With bridal, it’s important to deal with people you trust. Usually, this is their first big purchase, and they need knowledge to make a smart financial decision. Trust is big. The ring is for forever—the perfect ring—and we have the #1 selection in northern Arizona.”

Frederick Fisher doesn’t compete with chain jewelry stores, but focuses on quality and individual attention. And while for many, this is the first venture into asset investment, Fisher won’t push someone’s price range, instead finding the best ring for the money.

The diamond must be set, and while yellow gold has been the longstanding luxury look, white gold and platinum have been in their heydays. Fisher has thousands of pieces in white metals from which to choose.

“When talking about gold for the bridal ring,” Terhaar said, “any diamond of size is the biggest chunk of the outlay with hardness and sparkliness as the driving forces to equal forever on earth.”

So, what makes a brilliant diamond? According to the Gemological Institute of America, the four Cs are clarity, color, carat weight and cut. The clarity involves anomalies akin to a fingerprint, such as inclusions, pinpoints and carbon contained within the stone. This is graded from flawless to very, very slightly included (VVSI) and VSI to SI and included. The color ranges from a rare, colorless D grade to yellow tones. The carat weight determines size, and the cut involves placing facets.

“The cut is the most important reason a diamond sparkles. Its 58 facets are placed by a math equation—percentages and angles. We only carry perfectly cut diamonds to reflect the light—it bangs around in the stones and sends it back as sparkle.”

Lab grown diamonds are the newest approach to brilliance and twinkle as innovative science. General Electric produced the first batch of diamonds, and by the 80s, high-quality stones became available. There are serious benefits to lab-grown stones. Natural diamonds take eons to form while lab-grown stones can be delivered faster than one would believe possible.

“One diamond takes millions of years to form in nature, and one can be created by man by March,” quipped Terhaar. The development phase is two to four weeks. “Both are 100-percent diamonds, period, end of subject. The stones are tested, graded and weighted the same, but are inscribed with a certification number as the only way to tell it is lab-grown versus natural.”

There is also a huge affordability factor. In short, lab diamonds are ethical, eco-conscious and everlasting.

While trends come and go, most customers shy away from unusual styles. “Bridal jewelry is everlasting,” Terhaar explained, “and 70- to 90-percent of rings look similar.” Still, if it is a custom design the bride desires, Fisher retains a certified team of jewelry experts to repair or alter a family heirloom or craft a new one. “If you can draw it, reveal it, we can make it a reality.”

As far as diamond cuts, the round is enduringly popular followed by princess, fancy shapes, oval, emerald and marquee. Rose gold is currently trending as is the diamond halo setting, a circle of stones surrounding the main diamond.

Above all else, Terhaar summed, “The bridal business is timeless. We are family-owned, knowledgeable and have served Arizona since 1980, giving back to the community through all realms.” Bridal2025

https://azdailysun.com/find-the-perfect-fit-with-frederick-fisher-jewelers-flagstaffs-trusted-ring-shop-for-45-years/article_f0dc705e-efd7-11ef-86a8-ef6f7762ac33.html/?utm_medium=referral&utm_source=shareArticleButton&utm_campaign=shareArticleButton

Matters of Taste: The Bluffs of Flagstaff Senior Living creates moments around meals

Flag Live! February 20, 2025

Written by Gail G. Collins

Senior living opportunities have grown exponentially as Baby Boomers have aged. As of the 2020 census, one in six Americans is over 65 years of age and many will move to a senior living community at some point during their retirement. While 55+ neighborhoods offer a tailored housing situation, over the years, a maintenance-free environment with health perks has appeal.

Some benefits, such as 24-hour staff, offering safety and security with graduated levels of assisted care are expected, but other perks, such as mental stimulation through on-site activities, outings and entertainment, plus restaurant-quality meals might surprise people.

The Bluffs of Flagstaff Senior Living comprises such a setting for those 55 and older with alternatives for independent living, assisted living and memory care. Residents have private living areas and share great spaces for activities, meet-ups and meals.

“Community engagement is important—it brings us together,” said Andy Auteri, whose background in the culinary arts and hospitality ideally suits his position as executive director at The Bluffs. The average age range is 65-75 years, and events vary from personal parties to popular excursions. Auteri emphasized, “The Miracle Moment honors a past we want to celebrate.” This is exemplified in an NAU professor, who had hiked the Grand Canyon 47 times and wrote a book on his experiences. For his birthday, The Bluffs organized a signing party, inviting family and colleagues. “The idea is to create an environment, where they can know each other better.”

Group travel includes shopping and restaurants, the symphony and theater, plus destinations, like Sedona. In-house events include holiday celebrations, monthly Family Nights and regular happenings, like Courtyard music, Wine Down Wednesdays and Trivia Hour. Of course, a central part of this fun entails food.

Meals are served three times each day with a weekly steakhouse service and a bistro peddling snacks, pizza and paninis to cover off-schedule timing. Residents use a points system to order from a rotating, quarterly menu of 30 items and daily specials—like brown sugar ham with candied sweet potatoes or pot roast—plus 500 additional recipes from which to draw inspiration. Seasonally lighter foods fill the summer months while comfort foods fortify in winter. Regional items for northern Arizona and the state, in general, influence the menu.

“We run a country club level kitchen staff,” said Auteri. “I look for creativity in tailored offerings. People eat with their eyes, and food needs to be received well.”

The enhanced nutrition of the MINDful menu of heart- and brain-healthy foods features fresh ingredients and balanced plates to support cognitive function. Signature dining programs include My Food, a personalized dining option, catering to individual preferences and dietary needs, plus a collaborative effort to incorporate beloved, family recipes. Menus are tweaked for restrictions and desires.

“Whether it’s a seafood allergy, reducing sugar intake, gluten-free, vegan or vegetarian options, we offer what residents are accustomed to with health provider input. We can guide our residents because we know their needs.”

Aging can produce nutritional challenges, but a friend can make all the difference in bringing a resident to the table. The Bluffs matches an ambassador with a new resident to ease them into the swing of things. Support and information on times, activities and events are offered, and friendships develop. “Families thank them for the turnaround in attitude and activity level.”

Memory care residents have heightened needs. Oshibori towels proffered at mealtimes improve hygiene, offer a sensory experience and set the expectation.

“We listen to residents, so we can meet their needs—everyone deserves respect and dignity.”

Cooking demonstrations explore recipes or introduce foods, such as mussels, to expand palates. Chefs teach, and residents enjoy the results. Additionally, the Chef Chat feedback session invites residents to compliment or complain, suggest a family recipe or request a dish.

Family Night occurs monthly. The buffet allows chefs to create and experiment with guests numbering 150-200. Steak Night boasts upscale options, like herb-crusted prime rib, black tiger shrimp brochette or pan-seared duck with bourbon cherry reduction. Roasted beet salad, mashed potatoes, creamed spinach or sautéed mushrooms and dessert choices, such as crème brulee cheesecake or chocolate decadence—a sponge with Callebaut dark chocolate buttercream—round out the meal.

Eight to 12 new residents a month move to The Bluffs, but there is inevitable and respectful loss. “We gather when the coroner comes and play ‘Amazing Grace’ and line up to sing as they exit. If it is a Vet, we drape a flag. Often, there isn’t a dry eye,” said Auteri.

It is about coming together at The Bluffs, and their reach extends to the larger community, such as first responders, hospital discharge staff and more with meals and thanks. “These moments are more than a meal,” Auteri reminded. “They gather, meet and tell their stories to one another.” FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-the-bluffs-of-flagstaff-senior-living-creates-moments-around-meals/article_0f3f8d10-e3fd-11ef-a79e-1fb7bfcbedcc.html