Phoenix finally seems to be embracing the farm-to-table movement, using local animals and produce to craft artisanal food products. A leading example is St. Francis, an indoor-outdoor restaurant near the city’s dividing line. For a recent dinner special, chef-owner Aaron Chamberlin offered a Bacon Sandwich ($12) using thick, smoky slabs of house-made bacon, a heap of arugula and a tangy topping of pickled onions that helped to tame the richness of the meat. Another highlight was the bread, a soft ciabatta that would have worked with almost any filling. There was even a bowl of crispy skin-on fries.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.