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.
Read more: 99 Things to Do in Northern Arizona 2025: Three local lunch favorites worth the stopProper 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!
November 2014
We often hear the cliché: There is strength in diversity. But what does that mean? When it comes to heritage farms, it can be the difference between life and death. In 1845, the Irish potato crop suffered blight. The bulk of farmers had planted only one type of potato, and over six years, a million people starved and another million left Ireland. This is the danger of industrial agriculture, which utilizes few breeds or crops to maximize output under specific conditions. Here is the bottom line on factory farming: 60 percent of beef is Angus, Hereford and Simmental breeds; 75 percent of pork comes from three breeds; and four breeds of sheep make up 60 percent of the market with a whopping 40 percent of that number as Suffolk. In the last 15 years, 200 breeds of animals have become extinct worldwide. Genetic diversity is essential to a healthy food supply to withstand harsh conditions and unforeseen circumstances.