A GEM of a restaurant: Lados

Eat, drink and enjoy

As a travel writer, I reviewed more than 500 restaurants, all over the world. I always looked for one type of place in particular. There's plenty of good food out there (bad, too; I never wrote reviews for those), but a place that met three criteria was golden: 1. locally owned, 2. amazing food, 3. decent prices. I found one, in the south bay. And believe me, you'd never know it was there unless someone told you about it.

LADOS (115 Plaza Dr, Sunnyvale, CA 94089, Lados Restaurant (ladosfood.com)) is a small Pakistani restaurant set in a residential neighborhood in Sunnyvale that's worth finding. You won't find slick decor here, but you will find a place filled with local folks and food that is made to order (yes, you'll wait a few minutes). Two vege samosas ($6.49) are huge and delicious. and the legendary Zinger burger (with fries, $14.99, which is actually fried chicken) is huge - easily enough for two. When I first pulled up to the place, I thought it was closed; the attached business space is for lease, and the door doesn't call a lot of attention to itself. Not many tiny, non-descript eateries get 4.4 stars at Yelp (Yelp review lados, sunnyvale - Search (bing.com), but this one deserves that and more. Nice people, too.

Another Phabulous Pharm in Phoenix - OK, I'll stop now. Phinally.

A view of the groves

“Former Detroit auto industry worker becomes olive farmer”
Isn't that a headline for the ages? Lucky for visitors to the area, That's exactly what Perry Rea did. After a period of study in Italy, the Rea family (wife Brenda and four and a half kids - Brenda was expecting) moved to Queen Creek (southeast Phoenix), planted olive trees and began their own business eleven years ago. Now, Queen Creek Olive Mill is a thriving concern, selling three grades of excellent quality olive oil, flavored oils, tapenades, and lots of other goodies, including beauty products (Olivespa) as well as edibles.
Olive oil lip balm, how do I love thee? Here in the desert, humidity is hard to come by – even in this fertile area, prunes not only grow on trees, but humans can turn into one with very little effort. The new line, created by one of the Rea kids, is fabulous.

Take the tour to find out how olive oil is made, the processes, differences in quality (you may never go to Safeway again), and how to really taste the stuff (hint: you warm it up before you swish it around). The Rea family has also published a pretty and practical take on Italian cooking with plenty of EVOO, of course.

Then order at the counter and wander out to the front shaded area to enjoy a tasty, inexpensive Italian-inspired meal among the groves: lunch every day, dinner on weekends. The Estrella pizza is sublime, the warm olives a meal in themselves. Good-sized portions, casual atmosphere and…most European of all… no tipping unless you force it on the busboys. It’s no wonder the Olive Mill has grown over the years and remains a local favorite.

We tried to leave some food on the plates, but it wasn't easy

The Olive Mill is not far from Schnepf Farm, so make a day of farm stops. Just try to avoid S. Rittenhouse Rd. during commute hours; The former 2-lane farm road hasn't kept up with all the new development in the area, and delays are unavoidable during those times.

Queen Creek Olive Mill
25062 S. Meridian Rd.
Queen Creek, AZ 85142

480-361-9860
https://www.queencreekolivemill.com/

Pharming in Phoenix - Not a Contradiction: Agritopia and Schnepf Farm

Wines from Garage East, Agritopia

Like most cities, Phoenix is composed of once-separate villages grown together into a mishmash of streets and neighborhoods - a fact that's easy to verify if you look at a map of Phoenix and discover Seventh Street and Seventh Avenue running parallel with each other a few blocks apart. Downtown is as urban as it gets, but as one moves farther out from the center of town, differences begin to appear. The area around Mesa, Gilbert, Chandler and Queen Creek in the southeast quadrant of the city is dotted with small farms interlaced with suburban developments. In fact, the overwhelming majority of farms in Arizona are small, locally owned family operations (under $20,000 a year, according to the USDA) that still manage to produce most of the lettuce consumed in America, and an equally hefty quantity of cotton.

Ag stats aside, few of us are lucky enough to witness the birth of a new hip area, but southeast Phoenix is happening, and signs are everywhere. One of the coolest spots to visit in the area is Agritopia, the brainchild of the Johnston family, who began farming 160 acres in Gilbert in the early 1960s. Instead of selling off parcels to developers who had successfully pressured other small landowners, the Johnston clan developed it themselves, creating a planned residential community of 450 unique houses on 90 acres surrounding 11 acres of urban farmland, a chef-driven restaurant, coffee shop, winery and creative craftsman spaces. All the shops and restaurants are open to the public. The Johnstons gathered a consortium of other producers and makers to create Agritopia, reimagining the existing buildings on the property as housing various hand-made and locally related businesses, all in the most pleasant, grassy, tree-lined setting. The original family home, Joe's Farm Grill, is packed at lunch. The Coffee Shop offers fresh baked goods and local coffee, and a pay-it-yourself shop for produce and products from local businesses features tea, flour and crackers from local grower and grinder Hadley mills, coffee, chocolate and more.
 

Barnone (variously called barn one, bar none, or bar no knee, depending on who you talk to) houses a group of craft businesses such as paper makers, and a brewery, 12 West.

My FAVORITE stop on the property, however, is the winery in Garage East, run by Brian and Megan Ruffentine. It's a bright and welcoming tasting room for Arizona wines (grapes are grown in the Tucson area), ranging from tart whites to the deepest Tempranillo, reminiscent of Spain. 

Served with a delicious platter of locally cured meats, cheeses, medjool dates, honey and those Hadley Mills crackers, it's easy to while away hours here, either in the very hip and light interior, or on the shaded outdoor patio.

For a more traditional take on farming, There's Schnepf Farm. Other than the pure pleasure of saying “schnepf” while attempting to keep all your saliva in your mouth, there’s plenty to be found here for the whole gang. Breakfast is a big fave, thanks to the little patio on the side of the store and the hearty farm breakfast menu and baked goods. The store itself stocks a treasure trove of jams, salsas and local products. Schnepf’s is a real farm, 75 years in the business and run by the fourth generation of the family; they offer just-picked produce as well as u-pick whatever is in season in the fields. Thanks to this area’s unbelievably long growing season (September to July) and double harvest, there’s plenty to be found; however, most people come to Schnepf’s for its most famous product: organic peaches. The farm is the biggest producer in Arizona, and they ship all over. When out of season, there are always jams, salsas and what-all based on the fuzzy fruit. Schnepf's has special events most of the year; check their website for what's available to pick. They're closed July 5 through Labor Day.

As the city continues its relentless march (and the population continues to grow), these types of farms may shrink and disappear - so go now, when the going is good. More to come: another great local farm with a slippery twist...and a place with miles of aisles....

The Farm at Agritopia
3000 E. Ray Rd.
Gilbert, AZ 85296
(480) 988-1238
http://thefarmatagritopia.com/

Schnepf Farms
24810 S. Rittenhouse Rd.
Queen Creek, AZ 85142
(480) 987-3100
http://www.schnepffarms.com/