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 January 2016 Issue | Vol. 4, No. 2                                                                                                                                       Phoenix, Arizona

Michelin-rated Chef
Andrew Cain

Olympian Pastry Chef Chris Cwierz

Chef Amy Binkley's
PHX Community Garden

Sonoma Cider:
Hand Crafted,
Certified Organic

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Mr. Espresso: Wood Roasted Coffee Since 1978

What's all the hoopla with Mary Berry?

Adam Centamore
Wine & Cheese
Pairings Sing

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District American Kitchen, 2016 Restaurant Review | Sheraton Grand Phoenix, Phoenix, Arizona One thing about District American Kitchen, through its many incarnations in the kitchen since it opened in 2008, it’s always remained what it set out to be: A stylish restaurant that serves American Comfort Food made with regional ingredients, local when possible, and good. There’s lots of fresh activity going on at DAK, and everyone’s excited. Most particularly, the kitchen. “I’ve been at this hotel in different facets since it opened six years ago,” said chef de cuisine, John Marchetti. “It’s very rare that you can be in the same place and still get completely new teams all of the time that just keep getting better. I’ve been very fortunate to be able to have changes happen here so that there was always a reason to stay because I could grow. So I’ve been very fortunate.” And grow he has. Even though the present crew might have initially given him a test of his mettle. “I think that,” Marchetti explained, “especially with Chef Chaz becoming the executive chef and Chef Josh coming over from KAI, it’s blowing everybody’s mind. For me, it was exciting and intimidating at the same time, but all-around awesome.” Chef Josh (Johnson): Former Five-star, Five-diamond chef de cuisine from KAI. Chef Chaz (Frankenfield): A five-star chef who became a Mediterranean food devotee since traveling the Riviera coast. But that doesn’t mean the food’s leaning Mediterranean. Uh-ah. Marchetti’s doing things different, and Frankenfield has taken the role as an enabler with Johnson giving tips on how to execute whatever Marchetti might have on his creative mind.