Arizona Highways' April "Best Restaurants" issue, on newsstands now.
Food critic Nikki Buchanan answers five foodie questions:
When you’re not dining out, what’s your favorite make-at-home meal?
No favorites. It depends on what I’m in the mood for —usually something simple. A good salad is always part of the scenario … if it’s cold out, homemade soup.
If you could sit down for a five-course meal with any Arizonan, living or dead, who would it be? Where would you dine?
Mo Udall. He was an environmentalist and a champion of Native Americans, as well as an easygoing, funny guy. I’d take him to Quiessence because he’d appreciate a meal built around sustainability and local, seasonal ingredients. I’d hope he’d regale me with Arizona stories.
What’s the strangest thing you’ve ever eaten?
A crunchy, soy sauce-basted cricket. It didn’t do much for me.
Five words on what makes a “Best Restaurant.” Go.
Impact, mood, food, drink, service.
If you owned your own restaurant, what would you call it?
The Homesick Restaurant.
