Hillside Spot

Hillside Spot Restaurant Review:

Chef-owner Doug Robson also owns Phoenix’s Gallo Blanco, and while this more casual little sister may be in a bland Ahwatukee Foothills strip mall, it’s got big charm, big style and big flavor emanating from its open kitchen that’s front and center in the cheerful, window-clad space. Pastries come fresh from the oven; the burger meat is freshly ground in-house; and every salad is fresh-tossed. Most customers are regulars from the ’hood, and most of the ingredients are from Arizona producers, farmers and purveyors, including the Meat Shop, Maya’s Farm, Schreiner’s Fine Sausage and MJ Bread. The goodies are assembled into comfort classic delights like a croque monsieur, tortas, overloaded omelets, spicy huevos rancheros verdes, a slow-braised pulled pork and coleslaw sandwich, baked chicken cacciatore…you get the idea. It’s not all Southwestern, either, with a few surprises like the ahi rice bowl or seasonal vegetable stir-fry. To cool the often-fiery chiles tucked into the recipes, there is beer and wine, or a signature iced toddy that should not be missed.