Pa'la

Top choice in Phoenix


It's small, simple and you order at the counter, but don't let the casual, eco-minded ambience fool you into thinking Pa'La is anything but extraordinary. Chef Claudio Urciuoli focuses on seasonal vegetables and sustainably sourced seafood hot off the grill to deliver culinary thrills at a reasonable price.

We loved the Navarro bowl (named after Chilean surfer Ramón Navarro): five heirloom grains paired with grilled fish and veggies.


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