The Larder and The Delta named the best farm-to-table restaurant in Arizona

“The Larder + The Delta has hooked me in with its Southern flair, creative dishes and farm-fresh ingredients,” said Diana Brandt, founder of Arizona Foodie. The Larder + The Delta and Chef Stephen Jones have quickly made friends in the small farming community and among locals like Brandt who order items like Brussels sprouts with shishito peppers, fermented mustard seed, and Fresno chilies; the Kentucky fried quail with a foie gras biscuit; and the tender belly pig ear “Cheetos.”

The Larder and The Delta is open Sunday through Thursday, 11 a.m. to 9 p.m., and 11 a.m. to 11 p.m. on Fridays and Saturdays.