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Music festival season kicks off in earnest in March for the metro Phoenix area. There's a festival for each taste, from oldies to country music to rock, rap, pop and more. Check out the fill music-festival list for Arizona below.


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We ate. Then we drove.

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Then we ate some more. Valley food fanatics do not nosh on foie gras-stuffed quail alone. Nor do they exclusively dine in the prime culinary corridors of Scottsdale and Phoenix. Let the noshing begin. Inthis longtime Flagstaff fine-dining favorite was recognized by OpenTable.

Not too shabby, right?

Chef Frank Branham excels at continental cuisine with subtle Southwestern influences, charming diners with dreamy concoctions like house-made ravioli filled with forest mushrooms, onions and goat cheese, served in a sweet marsala cream sauce. Cozy and crowded, Cottage Place is exactly what it sounds like — a homey, unapologetic ode to refined indulgence, where you can lay waste to a slice of hazelnut-graham-cracker-crust-topped French silk pie with chocolate-and-cinnamon Chantilly cream and not feel the slightest bit bad about it.

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Cottage Ave. The antipasti starter gives diners the chance to taste cheeses and charcuterie from around the world; the delicacies are paired with house lavosh and Queen Creek olives. Owners Paul and Laura Moir continue the global food tour with a wild mushroom risotto showcasing tender, earthy Italian black truffles, toothsome asparagus, Parmigiano-Reggiano and arugula.

Now in its eighth year, Brix is arguably the most decorated restaurant in Flagstaff — the grande dame of fine dining in the high country.

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Side note: If tables are scarce, try nearby Criollo Latin Kitchen, conceived by the Moirs as a sassier Latin companion piece to the Brix flagship. San Francisco St. Local mushrooms foraged from Flagstaff forests accent crustless quiche or seasonal dishes like juniper-scented wild boar with ricotta and acorn squash puree. Her lavender-peach macarons melt like sugary clouds on the tongue. Milton Rd. The oh-so-tender New York strip steak masters that divine ratio of blackened char to juicy interior rareness, and is served with pungent horseradish mashers and broccolini.

The indulgent dish is topped with duck leg confit, mustard crumbs and truffle oil.

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Though his degree is in geology, owner and chef Caleb Schiff developed a passion for pizza when he first visited Europe. Less than three years after opening the flatiron-shaped eatery, he now has pizza lovers lined up around the block for Neapolitan-style pies, homemade gelato, naturally leavened hearth bread and a thoughtful beer and wine menu.

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The simple margherita pizza — topped with tomato, mozzarella, pecorino, basil and extra virgin olive oil — is divine. Add sopressata or prosciutto di parma to any pie for a small cost.

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Gelato flavors change daily, and it might just be some of the tastiest cream this side of Rome. Phoenix Ave. Anchoring the historic La Posada Inn — originally built by famous railroad tycoon Fred Harvey in — The Turquoise Room serves food that would impress fressers in a city of any size. Highlighting a seasonal, largely Arizona-sourced menu of contemporary Southwestern dishes, James Beard Award-nominated chef John Sharpe holds true to his convictions with rustic concoctions like lean, pan-seared elk medallions, served with a sharp black currant brandy sauce over mushroom corn flan; and crispy red chile pork carnitas, with a fruit salsa and creamy polenta.

Second St. Spectacular small plates like seafood tacos filled with ancho-glazed cod and shrimp are tempting, but we always go back to the lamb adobo, a braised Colorado lamb shank topped with a sweet-and-spicy ancho-chile sauce. The food is pretty stellar, too.

Viva phx and beyond: did you know arizona has more than 10 upcoming music festivals (so far) this year?

Chef David Schmidt takes a resort staple — lobster bisque — and turns it into culinary high art with beech mushrooms and a drizzle of lemon oil. Are you game for game? Schmidt serves his buffalo tenderloin with a poached pear, Marcona almonds, gorgonzola and pearl onion agrodolce. Admirably, Daniel prefers to do her twisting with Arizona-sourced ingredients, meaning the wisps of apple in your pumpkin bisque, poured over a huddle of fresh crab right in front of your eyes, were farmed down the road.

That is how you wash down a meal. Check out creative appetizers like the Dr Pepper-baked wings, or pierogi featuring red kraut and white truffle pesto. Take note: Chris is renowned for his out-of-this-world peach cobbler. Main St. The romaine lettuce, crostini and parmigiano are topped with a creamy lemon dressing and anchovies by request. The best seats are on the patio overlooking Jerome, with sweeping views all the way to the San Francisco Peaks.

Dine on grilled, achiote-rubbed pork tenderloin with an apricot-chipotle glaze, sip a floral Arizona Stronghold Tazi, and tell those ghastly ghosts to haunt someone else. Even the New York Times took notice, penning a glowing story about the westside gem in Dinner changes frequently, often getting a mid-week tweak depending upon the whim of the chef, but some menu items never change. Award-winning meatloaf shares menu space with seasonal seared scallops finished with celery root over truffle risotto.

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Bell Rd. Chef Beckett also tweaks the menu frequently for the never-the-same-dish-twice crowd. Indian School Rd. Unabashedly embracing the foams, freezings and assorted culinary gizmos of the molecular gastronomy school, Binkley has netted countless accolades for his multi-course menus, using techniques and ingredients that can be found nowhere else in Arizona. From spherified gazpacho to foie gras-stuffed quail, his is a dining playground nonpareil.

Cave Creek Rd. Well, yeah.

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The food here is beauteous, with buttery Pacific sand dab and tangy five-spice duck breast presented as edible works of art. Osborn Rd. Steaks are decadently poached in clarified butter and finished on a wood-burning grill. And Mina was smart to give the top toque to local superhero chef Chris Curtiss, a master at handmade pasta, whose otherworldly gnocchi melts on the tongue. Curtiss has a way with seafood, too, whether skate wing or golden tilefish, creating stunning flavors that rival the steaks. Princess Dr. Camelback Rd. Fifth Ave. Since opening inCork has generated destination-worthy buzz for its small-plates-driven menu of globally-hued New American cuisine and acclaimed wine program.

Chef Brian Peterson, along with husband and wife duo Robert and Danielle Morris, showcase the very best of each season, and region, with inspired takes on classics, like the rich foie gras pound cake, cut with a citrus and date sauce; the buttery mahi mahi, served with shishito peppers and lobster fried rice; or the duck breast, with okra, duck bacon and Brussels sprouts. Alma School Rd. Chef Cullen Campbell creates pristine plates of crudo, such as silky butterfish garnished with roasted tomato, lardo and arugula. The other two-thirds of the menu feature an eclectic collection of modern, Italian-inspired plates, which can be ordered a la carte or in money-saving multi-courses.

The menu changes seasonally, but the phenomenal squid ink risotto is a mainstay.

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Using locally-sourced ingredients, Badman crafts an ever-changing seasonal menu of small and large plates for lunch and dinner. Moist carne adovada warms the stomach better than whiskey, and the mild poblano flavor of smoked turkey rellenos complements the earthy tang of green chile.

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From the savory fry bread tacos pressed to the edge with slow-cooked red or green chile beef and lard-loaded refried beans, to the sentimentally sweet, easy-kill combo of powdered sugar and honey, Fry Bread House continues to serve its namesake specialty with no remorse for overindulgence or regard for the calorie-concerned.

If anything, Kai is even better, with an updated, modern menu reflecting its Native American roots while embracing the future with global accents. Kai is king because of the understated elegance of the earth-toned dining room, stunning sunset views from the patio, sophisticated service that melts into the background, and dishes so artfully arranged it seems a shame to devour them — until the first bite. Waffles are light and fluffy, topped with a heaping scoop of booty-building butter. Central Ave. Scottsdale Rd. Perfecting the small plates technique that first won him acclaim at Sea Saw in Old Town, Fukuda does things with raw fish that feel vaguely supernatural — for instance, draping spoonfuls of hamachi in grapefruit and trufflized ponzu oil in such a way that each bite seems directly piped into your umami pleasure zones.

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Similarly un-Benihana-like: a soft-shell crab salad married with peanuts and sweetened fish sauce for an unexpected Southeast Asian shwing. Of course, everything at this Downtown izakaya is splendid: the hot plates, the cold plates, the Japanese tea room lunch menu.

If you love sushi, and want to take your love of Japanese cuisine to the next level, this is your graduate program. Adams St. Cross out the proteins you dislike, write down any other food aversions, allergies and dietary restrictions, and Hebert and staff will create a minimum five-course seasonal tasting menu based on your answers. Like disciplined jazz musicians, they experiment freely, but always manage to hit the right notes.

Frog legs with gnocchi?