Beth D’Addono

I was just in Phoenix researching a story for Physician's Travel & Meeting Guide and found Sol y Sombra, a fabulous restaurant that will appeal to fans of chef Jose Garces' restaurant Amada, in my home city of Philadelphia. Turns out the two chefs, Aaron May from Sol y Sombra and Jose know each other - they both worked under Douglas Rodriguez, and Aaron was at the opening of Amada in Philly. Located in the DC Ranch shopping district, Sol y Sombra means sun and shadow - referring to the two ticket options for the bullfighting ring - pay more to sit in the shade, sit in the sun, you get a bargain. Aaron's menu borrows from the Catalonia table, featuring traditional tapas, like tortilla espanola and Serrano ham with Manchego cheese, along with updated classics like air dried chorizo stewed in hard cider and skewered lamb served with honey, quince and red chile sauce. A sangria bar includes seven house-made concoctions and the all-Spanish wine list is top shelf.