The InMaricopa Restaurant Guide 2025 | 2026

The InMaricopa Restaurant Guide 2024 | 2025 InMaricopa is Maricopa's premier local news source InMaricopa is your go-to source for hyper-local news and information about Maricopa, Arizona. Stay informed with the latest community updates, events, and stories that matter to our city. InMaricopa is the only dedicated news outlet focusing exclusively on the city of Maricopa, ensuring residents are always in the know.

Food & Beverage Guide

Food & Beverage

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People behind the plates BY MONICA D. SPENCER

Mandy’s Wine Bar

Step through the swinging double doors of any restaurant, and you enter a world most diners never see: the back of house. For some, it exists only in the heightened chaos of shows like The Bear or Hell’s Kitchen . For others, it’s the muse and playground of culinary icons like the late Anthony Bourdain. For most, though, it’s a workspace where the daily grind is king and the drama is far less theatrical than the media suggests. Every kitchen has its quirks and personalities, but the cast is often familiar: chefs, line cooks, dishwashers, bussers and servers working in rhythm to meet relentless customer demands. Here’s a glimpse into what life looks like behind the scenes in two Maricopa kitchens.

Much like the neck of a wine bottle, the kitchen at Mandy’s Wine Bar is slim and narrow. That’s partly because wine is the emphasis here, but food elevates that experience. With more than 20 years of restaurant experience, Chef John Howard heads the small kitchen crew here. He said, no matter the size, working back of house is almost always the same: “Demanding, but completely fulfilling.” “You have tickets that come into your window, and you have four items to knock out right away. So, you have to think, ‘How am I going to tackle all these different tasks?’” he said while plating dishes. “That translates to the same stresses in everyday life. The stress and the demand that you learn here in the kitchen, you take it home and translate it to life.”

InMaricopa.com | September 2025

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Silver Spur Grill “You might see a hurricane back there,” Kitchen Manager Chris Semaan warned a photographer who ventured past the lush greens and elegant country- club dining room into his culinary command center. He leads the back-of-house crew at Silver Spur Grill, the bistro that services The Duke at Rancho El Dorado golf club. A sprawling kitchen gets hectic when large parties come in, even in the offseason. “For the most part, I set myself and I set the team up for success. I try to avoid a whole situation of chaos,” Semaan said. “It happens anyhow though. It just depends on the day.” On this August day, the kitchen staff were prepping for a large engagement party expected to arrive any moment. In the remaining quiet minutes, the crew put the finishing touches on a massive catering order while servers moved in and out, ready to start running dishes to the dining room.

September 2025 | InMaricopa.com

Food & Beverage

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Chef John Howard, Owner and General Manager Amanda Atler (center) and Front of House Supervisor Ashton Fiedorczyk (right) pose during a lunch meeting at Mandy’s Wine Bar on Aug. 13. Above: Server Jessica Kipa pours a glass of wine.

“I was standing there looking out over all the people who were happy and excited to be there. They were with families and friends. It was this snapshot in time and I remember thinking, ‘OK, we’re here. We’re doing this right,’” she recalled. This marked the public debut of Mandy’s Wine Bar, tucked away in a cluster of business suites and community services along Smith-Enke Road. In the year since its grand opening, the wine bar not only brought a more sophisticated vibe to Maricopa — a city most people only know for being at least a 30-minute drive from Phoenix and home to plenty of fast- food options — but it also quickly became a local hidden gem. Dreaming of a different life Being a restaurateur wasn’t always Atler’s plan. She spent nearly two decades in corporate sales and marketing at Boeing, but she always dreamed of something different. Travel is what ultimately changed her path.

“I traveled quite a bit for work and would always try to take the opportunity to take a couple extra personal travel days,” Atler said. “I started my wine education journey that way. It came from years of working with people all over the world and experiencing the food and wine in these beautiful regions.” In 2019, Atler read The Big Five for Life, a best-selling personal development book by John Strelecky that explores finding purpose and meaning by focusing on five life goals. What would make her life fulfilling after years in the corporate world? She thought back on her travels, the food, the wine and the entrepreneurs in her family. That’s when it clicked. “I started thinking, what would I want my life to be like? How do I want to contribute to the community? How do I give back and mentor young people and share the knowledge from those who’ve mentored me and helped me along my career path,” Atler said. “My work

Merlot and behold Mandy pours her heart into dream wine bar

BY MONICA D. SPENCER

“There were so many

striking open a bottle of sparkling wine with a saber — one moment stands out. At some point, Atler was holding a tray of complimentary prosecco samples near the entrance when she got momentarily cornered. That’s when she saw it.

IF THERE’S ANY MOMENT Amanda Atler will cherish for the rest of her life, it’s likely the opening day of her dream wine bar. She barely slept the night before, and that September afternoon — between the ribbon cutting, the crowd standing in the sun, and

people,” she recalled. “There were so many people, it was amazing.” In that moment, she not only saw how a once-distant dream of welcoming the community into her space had come to life but also felt the pure joy that came with it.

InMaricopa.com | September 2025

Food & Beverage 20 25

thought about it and it just kind of rolled off the tongue a little bit easier. Then I realized calling it Mandy’s was the act of inviting the community into that inner circle.”

MANDY’S PERSONAL SELECTIONS Not sure what to eat when you stop by Mandy’s Wine Bar? Your server will make some delicious selections, but owner Amanda Atler shared some of her favorite wines and what to eat with them.

CaViola Barolo paired with Mandy’s Family Lasagna (pictured)

‘I’m meant to do this’

Albarino paired with Greek Orzo Salad

A year later, Atler said that despite challenges and tough days that often come with running her own business — and a restaurant at that — she knows she made the right choice. “I have never once woken up and thought, ‘Oh no, I made a mistake,’ or wished I was back in my old career. Not once. I know in my heart this is what I’m supposed to be doing,” she said. Feeling at home at the start of each workday certainly adds to that confidence, as does watching the wine bar grow to include a seasonal menu, a retail shop, live

Drylands Sauvignon Blanc paired with the Herb Crusted Cod or Mac n’ Cheese Stye Spanakopita

Amanda Atler, owner of Mandy’s Wine Bar, smiles with a glass of red Aug. 7.

That feeling every day of knowing that it’s up to me to be successful is what I wanted and craved in my previous career. This is how I know that I’m meant to do this,” she said. “That success is up to me, and I get to choose it. That’s really powerful.” That’s really powerful.”

tasting dinners. But just as important is her belief in Mandy’s success from day one. “I did the hard work and planning that took about five years prior to opening. I believed in myself from its conception and always stayed positive this will be a success.

have a neighborhood feel. “Originally, I was going to use the Italian last name in my family, Gravina. However, I didn’t want it to be seen as solely an Italian restaurant,” Atler said. It was a conversation with a childhood best friend that resulted in dubbing it Mandy’s. “I was chatting with my friend Stephen about the wine bar and the concept and the name, and he just said simply to me, ‘Why don’t you call it Mandy’s? That is you. You are Mandy at the core,’” she said. The name didn’t come to her at first because it was a childhood nickname that never quite went away. “Around second grade, I decided that my name was going to be Amanda. It was grown-up. But I still had this core group of family and friends who continued to call me Mandy,” she said. “I

experiences, traveling and education with wine, wanting to bring people together and solving a need for the community, is how the whole concept and idea of establishing a wine bar grew together.”

music and upcoming wine club events and

Local gem with global flavors

Atler envisioned bringing something to Maricopa that only existed in pieces: a full-service wine bar with an elevated atmosphere, where the community could gather for dates, work lunches or brunch with friends. Most of the details fell into place quickly — she selected a well thought out wine menu, crafted a Mediterranean inspired food menu, and designed décor inspired by her travels. When it came to naming the wine bar, she considered her family’s Italian last name but wanted the wine bar to

GLOBAL TASTES A trip around the world doesn’t have to cost an arm and a leg. The wine options from Mandy’s Wine Bar are sourced from 11 countries, including Argentina, South Africa and Portugal.

September 2025 | InMaricopa.com

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What is your favorite fast-food restaurant in Maricopa?

How far are you willing to drive for great food?

What restaurant serves the best breakfast burrito?

InMaricopa.com | September 2025

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September 2025 | InMaricopa.com

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Which restaurant has the best patio?

Who serves the most mouthwatering margaritas in Maricopa?

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Food & Beverage 20 25

Who spins the best milkshake in Maricopa?

On average, how many meals each week do you eat out or order

Where do you eat out?

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September 2025 | InMaricopa.com

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From vision to kitchen New entrepreneurs talk hopes, hurdles and food

BY MONICA D. SPENCER

Owning and running a food business is no easy feat — especially in a fast-growing city like Maricopa. Perhaps that’s because locals are a demanding bunch. We crave more dining options off John Wayne Parkway, more sit-down restaurants, more culinary variety… more everything. Not everyone answers that call. But a select few not only respect the craft of food, they also have the patience, grit and courage to meet the city’s voracious appetite. InMaricopa spoke with the owners of three local food businesses in their first year of operations — an ice cream shop, a wine bar and a coffee distributor — to discover what it takes to launch a new venture in Maricopa.

Editor’s note: Some quotes were very lightly edited for readability.

COLD STONE CREAMERY ColdStoneCreamery.com/stores/23996

time at the store and investing more there. We’ve changed how we train new hires and approach onboarding while still making sure we can run the store smoothly. What goals do you have for the next six months? We want to continue delivering a great ice cream experience in the community. One of our goals is to get more involved with schools and other organizations so we can provide certificates for students. We want to support the community by working with organizations that

Luis & Adriana Leon

are doing good things and help further their mission. What makes you proud to say you’re the owner of a Cold Stone? We’re lucky to have a great group of employees, and I’m really proud of the hard work they put into the store. It’s been wonderful getting to know them, learning about their plans after high school and hearing about their career ambitions. I love working alongside the kids because I’m excited for them and what they’ll achieve in their careers.

What do Maricopans like most at Cold Stone? Is it what you expected? It’s a tossup between the Founder’s Favorite and the Birthday Cake Remix. The Founder’s Favorite has sweet cream ice cream with a lot of different mix-ins, so it gives you a different taste of everything we have to offer. The Birthday Cake Remix is just really sweet because it has brownies and sprinkles. Both of those are just done really well.

LUIS LEON, TORTOSA OPENED SEPT. 13, 2024

bit overwhelming when we first opened. For us, it was our first time taking on an adventure like this and learning the ropes, so getting used to the day-to- day was challenging at first. The initial rush of being the new place in town was definitely a lot to handle. What lessons have you learned that you wish you knew before opening? The big thing for us was the training and making sure we’re spending more

What inspired you to open your restaurant?

People in my family have always owned restaurants and other small businesses, so growing up, I was always helping out at them. But Cold Stone is a brand we really like, and it’s always been our family’s go-to for a treat. What challenges did you face to get your restaurant running smoothly? It was really busy and a

InMaricopa.com | September 2025

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MANDY’S WINE BAR MandysWineBar.com AMANDA ATLER, RANCHO EL DORADO OPENED SEPT. 12, 2024

day. Equally important has been cultivating the right culture among our team and guests, which has been vital in shaping our identity and sense of purpose. What lessons have you learned that you wish you knew before opening? One key lesson I’ve learned is to give myself more grace and time to build the wine bar’s various elements — like wine tastings, dinners, the wine shop and the club — rather than trying to launch everything at once. As a small business without a corporate playbook, it’s been essential to stay

What inspired you to open your restaurant? I wanted to create a warm, welcoming space in Maricopa where people could relax, connect and savor great food and wine. special to the community — building a business that reflects my passion for wine, cuisine and travel, while leading a dedicated team and becoming an integral part of this amazing community. My goal was to bring something fresh and

What challenges did you face to get your restaurant running smoothly? Like most new restaurants, one of the biggest challenges was finding the right rhythm between the kitchen and front-of- house to ensure smooth service. We take customer feedback seriously and have made multiple improvements based on feedback over the past months and remain committed to refining our operations every

Amanda Atler

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September 2025 | InMaricopa.com

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market and learning about their processing times for shipping. What lessons have you learned that you wish you knew before opening? For us, it continues to be a constant learning experience. We have learned that markets contain their own inherent demographic of consumers. As a company, you have to adjust to their needs. What goals do you have for the next six months? So far, we have been able to sell coffee in two IGA Food Markets — in Arizona City and Eloy. We would love to expand into other markets in Pinal County and beyond as well as expanding our blend offerings. What makes you proud to say you’re the owner of Bubba Brewing Company? Bubba Brewing Company is a tribute to our son. There is no greater joy than being a parent and keeping his dream alive. What is the most popular item? Is it what you expected? Our most popular blend of coffee is a tossup between Bubba Blend, a dark bold French Roast, the way his late son liked to drink his coffee, and Immortality, a medium dark roast consisting of Indonesian and Guatemalan beans with hints of chocolate, caramel and coconut.

flexible and patient, knowing that each piece takes time to establish and grow. Building strong relationships with the community and my team has also been crucial for long-term success. What goals do you have for the next six months? We’ve recently opened our retail wine shop, and we plan to launch online ordering with delivery soon. We’re also focused on establishing Mandy’s Wine Club, hosting more events and continuing to refine service and operations for an even better guest experience. What makes you proud to say you’re the owner of Mandy’s Wine Bar? Seeing the joy on people’s faces when they walk in, celebrate special moments or discover a new favorite wine is incredibly rewarding. I’m especially proud of our team — they’ve overcome the challenges of opening a new business and show up every day with heart and dedication. It means so much to have built a space that truly brings people together. What do Maricopans like most at Mandy’s? Is it what you expected? Some of our most popular dishes are my family’s traditional lasagna, the chicken pesto panini, chicken Milanese with a light and creamy white wine sauce over

Paul Smith

pappardelle noodles and a homemade pesto drizzle, plus our scratch-made pizzas and focaccia bread. These are guest favorites, and while I knew they’d be loved, the enthusiasm and loyalty to these dishes have been incredibly rewarding.

BUBBA BREWING CO. BubbaBrewingCompany.com PAUL SMITH THE LAKES AT RANCHO EL DORADO OPENED DEC. 6, 2024

mesothelioma, and share great-tasting coffee.

What inspired you to open your business? Our son Paul, “Bubba,” inspired us to start Bubba Brewing Company. It was his dream to buy a coffee truck and sell coffee. Our company lets us keep his legacy alive, raise awareness about

What challenges did you face to get your restaurant running smoothly? Creating relationships with the necessary vendors to get our products to

InMaricopa.com | September 2025

Mandy’s Wine Bar brings a touch of elegance to the heart of Maricopa. With its cozy, elevated ambiance, and Mediterranean-inspired menu, it’s the place where guests come to savor good wine, delicious food, and experience a warm community vibe. Where Community Gathers

Food & Beverage 20 25

Chicken Milanese

Menu highlights Mandy’s Family Lasagna, housemade pizzas, Chicken Pesto Panini, Chicken Milanese, and freshly made focaccia bread, sauces, and dressings.

Mandy’s Wine Bar brings more than just food and wine to our community—we create a place to gather, connect, and celebrate. Mandy’s is both a restaurant and wine shop, offering more than 60 domestic and international wine options. Our happy hour features a charcuterie board and bottle special, perfect for sharing. Guests can enjoy excellent service dining in—or take home your favorites with the convenience of online ordering.

Live music Thursday evenings and Sunday brunches

Saturday & Sunday brunch 9am – 3pm (indoor or dog-friendly patio seating available)

Mandy’s Family Lasagna

EVENTS CALENDAR

PRIVATE EVENTS

RESERVATIONS

41600 W Smith Enke Rd, STE 120 (next to Adobe Blinds and More) 520-728-4248

September 2025 | InMaricopa.com

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PERMITTED MARICOPA FOOD TRUCKS Banez Kitchen Birria Los Charros Burrito Loco – Hot SOS Cobber’s Cravings Cocina Coyote Copas Ala Cart Creamyleta LLC Cubataly Dacorley’s Sweet Treats Dr. Coffee Duke City Burgers Easy Street Hot Dogs & Catering El Jefe Dog’s Sarios Cuisine LLC Savage Sushi Sloppy Toppings Snack Bar LLC Sofrito Tran Rico LLC Stoney Baloney’s Sugar Plum Snocones The Abominable Sno-ball Unnamed Vella and Son’s LLC

Keep on truckin’

Wild West Music Fest. Meanwhile, trucks permitted with Pinal County permit can operate at events, private properties and in other county jurisdictions without necessarily needing the extra city permit. Many operators don’t see added value in getting both. So far in 2025, new Pinal County permits with Maricopa addresses include Filiberto’s Mexican Food, Authentic Dominican Food, El Antojito, Taqueria El Taco Loko, Phocopa, Boy Boy Boba and Mama Bear’s Mini Kitchen, each bringing unique menu offerings to the community.

The trend is clear: As county-issued permits climb, city-issued permits have dropped to zero. While food truck activity is growing across Pinal County, fewer operators are pursuing the additional city approval. A city permit is required for food trucks to participate in city- organized festivals on public property, such as Maricopa’s signature

BEFORE A FOOD TRUCK can receive a city permit in Maricopa, it must first pass Pinal County’s health inspection and permitting process. In Maricopa, 14 food trucks were licensed in 2022 and eight in 2023 — but none since. County permits, on the other hand, have surged: from two Maricopa businesses in 2020 to 18 last year and eight so far in 2025.

New food truck permits Pinal County vs. Maricopa

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15 13 27 22

36 4

4 5 138 W. Madison Ave. Wed – Sat 6pm-9:30pm Sun 4:30pm-7:30pm 520-858-3071

43 39 31

20 38 47

FOOD TRUCKS IN PINAL COUNTY

25 BLUE LINE DOGS 26 CARRETA EL OLIVO 27 SV GOURMET KITCHEN, LLC. 28 DUKE CITY BURGERS

FILIBERTO’S MEXICAN FOOD

2 3 4 5 6

AUTHENTIC DOMINICAN FOOD

SMILE NOW THIRST ENTERPRISE

EL ANTOJITO

29 NAMKEEN DHABA 30 SOFRITO TAN RICO 31

TAQUERIA EL TACO LOKO, LLC.

PHOCOPA

BOY BOY BOBA

COBBER’S CRAVINGS 32 CREAMYLETA, LLC. 33 BANEZ KITCHEN, LLC. 34 SONORA HOTDOGS QUESABIRRIAS

8 9

MAMA BEARS MINI KITCHEN

AVARII CAFE

JAIMITO’S HOT DOGS, LLC.

35 MARISKOS MI GUSTO 36 THE CULINARY MAFIA

DOGOS UNLIMITED

12 13 14 15 16

ARROYO GRILLE ON THE GO GREEN BEAN CUISINE, LLC. OHANA ISLAND TREATS, LLC.

37 VELLA & SON’S ITALIAN ICE 38 TAQUERIA LA ROCKA, LLC. 39 BURRITO LOCO 40 BIG PAPA CONCESSIONS, LLC. 41 COPA’S ALA CART 42 RASPADOS & ANTOJITOS MELANIE’S, LLC. 43 COAST 2 COAST BARBEQUE 44 POOR SAM’S ITALIAN BEEF 45 BIG PAPA CONCESSIONS, LLC. 46 MONSOON COFFEE 47 HELEN’S KITCHEN RESTAURANT & CATERING, LLC. 48 RASPADOZLOCOZ, LLC.

NATIVE NOM NOMS

BIRRIA COPA

TORTAS Y TACOS EL LOCO

18 19

TACO CULTURE

CHOLULA VIBES 20 GET IN MY DELI 21

SUNDAYS SOUL FOOD AND CATERING

22 RACE DAY WEENIES 23 COSMIC ASCENT ICE CREAM, LLC. 24 AZ ICE CREAM SWEETS AND TREATS, LLC.

September 2025 | InMaricopa.com

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Party of 2 New restaurants offer novel nightlife options

BY TOM SCHUMAN

Maricopa and nightlife were two words that were not often utilized in the same sentence. But like so many other changes as the city urbanizes, residents can enjoy a night on the town without having to travel to other communities. Mandy’s Wine Bar opened in September of 2024, followed by the long-awaited Duke’s Roadhouse in June. Together, they are filling hungry stomachs and thirsty palettes — and providing musical entertainment for both listening and dancing pleasure.

InMaricopa.com | September 2025

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DUKE’S ROADHOUSE DukesRoad.house Monday-Wednesday: 4-10 p.m. Thursday: 11 a.m.-midnight Friday-Saturday: 11 a.m.-1 a.m. Sunday: 11 a.m.-10 p.m. Kitchen Monday-Wednesday: 4-9 p.m. Thursday: 11 a.m.-9 p.m. Friday-Saturday: 11 a.m.-10 p.m. Sunday: 11 a.m.-9 p.m. Live music Thursday: 8-11 p.m. Friday-Saturday: 8:30 p.m.-12:30 a.m. Sunday: 4-8 p.m.

Scenes from Duke’s Roadhouse on the night of Aug. 15, a Friday.

Steve Kovack has been in the restaurant and entertainment business for over a decade. He started with a late-night taco shop in Nashville before developing six locations (two in Nashville, three in the Phoenix area and one in Colorado) of The Stillery. While there are similarities between The Stillery and Duke’s, there are also significant differences. “I’m the owner of the other restaurants. I’m the operator of Duke’s now,” he explained. “I forced myself to learn the work inside out and outside in. We’re doing steaks here. The other places feature hamburgers and pizzas. There’s a little older demographic here. At 11 p.m., people are heading out the door [compared to midnight or later at the Chander location, for example].” Kovach and Duke’s were fine-tuning on the fly throughout the first month of business, adjusting seating capacities and menu items to best meet customer needs. The restaurateur acknowledged there were a few bumps in the road, but the overall reception has been outstanding. “I’ve seen a heavy demand for food, and

Owners of the two establishments anticipated their offerings would be popular. But even they are pleasantly surprised at the reception from locals and visitors. “It’s not only that time of day [post- dinner],” said Amanda Atler, owner of Mandy’s Wine Bar, “but the atmosphere is different than other places in town. It’s a different experience — a little more elevated; nice, but still casual.” Mandy’s features live music, typically acoustic guitar play, on Thursdays from 5 to 8 p.m. and every Sunday from 11 a.m. to 2 p.m. “Thursday nights have been so amazing,” Atler said. “We’ve been having a packed house. It’s the live music and dinner combo. It’s quiet enough that you can still have conversations.” The most popular night in general for dining out has also not disappointed. “Friday nights have always been one of our busiest nights since opening,” according to Atler. “We have a martini menu that was recently released, and we have the retail wine shop now. After dinner, people can buy a bottle and take it home.” While Mandy’s Wine Bar is a first-time experience for Atler, Duke’s Roadhouse owner

we’ve had so many requests for dance lessons — everything from square and line dancing to South Coast swing. We had over 500 people a few Saturdays ago [in mid-June] and just great reactions,” he said. “That just blew me away.” Sounds of the season The live music at Duke’s Roadhouse fills the stage during late-week evenings. Country music dominates with national and regional bands from Nashville, Tucson, Flagstaff and more. Matt Farris, a Casa Grande country solo artist with a social media following of more than 60,000 on Facebook and Instagram, is a popular performer.

September 2025 | InMaricopa.com

“He will bring big crowds in,” Kovach confirmed, “and we’re getting people from Chandler, especially ones who follow the bands they like. We’ve had some really good Friday and Saturday nights.” In addition to the live sounds, Duke’s streams music videos. Kovah describes a “lot of moving parts” with video screens, lighting and sound systems. The capacity of 280 people is supplemented by two patios holding 70 people each and three bars. Kovach envisions opportunities to work closely with others in the city, including Mandy’s. For example, on June 11, Phoenix country solo artist Franklin Smith serenated dinner guests at Mandy’s ‘til 8 p.m., then set up on stage at Duke’s for a nightcap. “Farmers and people from the city here came to The Stillery and wanted us to come to Maricopa,” Kovach recalled. “There were a lot of corporate (restaurants) here, but no mom- and-pops and no live music to speak of. We had requests for it. I think we can have some real synergy between some of the other places and Duke’s.” Atler already sees some of that in play. “I like to think that our place is where people come to start their evening — and then we find them going over to Duke’s. I love that,” she said. “We’ve got an amazing set of customers, people who come in here daily, weekly, monthly. Then multiple tables I spoke with [the day of the interview] were trying us for the first time. “This is all consistent with my goal of if people are going out, they don’t have to go to Chandler or elsewhere. They can do it right here in Maricopa.”

InMaricopa.com | September 2025

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MANDY’S WINE BAR MandysWineBar.com Wednesday-Friday: Noon-9 p.m. Saturday:9 a.m.-10 p.m. Sunday: 9 a.m.-8 p.m.

Brunch Saturday-Sunday: 9 a.m.-3 p.m.

Live Music Thursday: 5 p.m.-8 p.m. Sunday: 11 a.m.-2 p.m.

Steve Kovach had prior experience with the location of Duke’s, which is the former A1 Pawn building located at 19395 N. John Wayne Parkway, just north of Exceptional Community Hospital. “I knew that spot from the 1970s,” he remembered.

“I was going to school at Arizona State, but for three months in the summer I worked underground in the mines in Casa Grande. I used to sit and wait for the trains there [recalling the days long before the current overpass].” Taking advantage of his

construction past, Kovach and others “made all the tables and doors at Duke’s. We built it ourselves.” Summarizing the journey that has resulted in Duke’s Roadhouse, he said: “I’m having a blast!”

LOCATION, LOCATION, LOCATION Amanda Atler took several years to find the right location in Maricopa for her wine bar — in the office and shopping plaza at the corner of Smith- Enke and Porter Roads.

September 2025 | InMaricopa.com

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ON DECK

work in July. While construction has yet to begin, the plans hint at another caffeinated stop for the city’s on-the-go crowd.

What’s cooking in Maricopa BY MONICA D. SPENCER

By the time this restaurant guide hits your mailbox, this popular East Valley Mexican breakfast spot will probably be serving hungry Maricopans its signature chilaq- uiles, quesabirria and molcajetes. Chilaquiles Mexican Kitchen took over the space of the former sports bar The Roost, which shuttered in December, and began remodeling shortly after. Shortly after the suite sign for La Michoacana Ice Cream Shop AZ went up in December, the sweet scent of aguas frescas and paletas began teasing our senses. Permits for interior improvements were granted in March, and since then, construction is ongoing. A taste of the islands is coming to Maricopa with Ono Hawaiian BBQ’s first Pinal County location. The restaurant found a home in a long-vacant retail pad in Sonoran Creek Marketplace that was once slated for a Filiberto’s Mexican spot. The restaurant will open when interior construction is complete. SIMMERING $ 1

Maricopans aren’t giving up hope for a Buffalo Wild Wings of their own. The last movement came in September 2024, when plans and paperwork were filed with the city. Since then, progress has been quiet — but the dream of game- day wings and big-screen action remains alive. A quick-service Mexican chain is planning a location inside the Circle K at Honeycutt and Porter roads. The timeline, however, remains a mystery. Construction plans landed with the city’s De- velopment Services department in June, but for now, locals will have to wait to see when tacos hit the menu. In February, the California-based drive-thru burger joint set its sights on Maricopa, aiming to serve up its signature “farm fresh” burgers on Maricopa-Casa Grande Highway at Stonegate Road. If the project moves forward, it will mark the chain’s third location in Arizona — and a new stop for locals craving a West Coast bite. Orlie’s Taproom With a wine bar already on the map, Maricopa’s next neighbor- hood wish list item might just be a cozy taproom. Orlie’s is aiming to be the city’s first. While pre-application paperwork for a spot in the planned Legacy on Porter hasn’t been filed, creator Jason Martin envisions open- ing the doors as early as 2026, pouring pints and creating a new gathering place for locals.

Alongside the steady flow of traffic on State Route 347, new restaurants are always the topic du jour in Maricopa. Want to know what’s cooking in the city? Here’s a glimpse at what might—and might not—be coming to the city’s dining scene.

Maricopa’s thriving drive-thru coffee scene may soon welcome a bold new contender. Black Rock Coffee Bar has set its sights on a site beside the Sherwin-Williams paint store on John Wayne Park- way, filing pre-application paper-

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project is primed for progress — though construction has yet to break ground.

The home of the Baconator is eyeing a second serving in Maricopa, this time along

After years of hinting at a permanent location — first at Sonoran Creek Marketplace, then at Honeycutt and Whisker Roads — the odds of a Filiberto’s restaurant opening in Maricopa seem to be dwindling. Still, fans got a taste this June when a Fili- B’s branded food truck appeared near the historic water tower.

Joining the growing roster of restaurants in the Stonegate area, Panda Express is planning its second Maricopa location. The 2,700-square-foot drive-thru will showcase a pagoda-inspired exterior, blending cultural elements with a modern twist — a fresh look for a familiar favorite.

Maricopa-Casa Grande Highway. Wendy’s submitted pre-application paperwork last year for the site once slated to become the city’s second Burger King, setting the stage for another fast-food favorite to join the lineup .

PROBABLY 86’D

It looks like another fast-food giant took over the king’s location at 41980 W. Maricopa-Casa Grande Highway. While plans for the city’s second Burger King were first announced in 2021, franchise owner Tom Barnett last year said groundbreaking was delayed due to construction costs and labor issues. Now, a Wendy’s is slated for the address.

The iconic Chandler-based Mexican restaurant first revealed plans early this year for a 3,500-square-foot location at Maricopa-Casa Grande Highway and Stonegate Road. Now, the vision is taking shape, with architectural, landscape and site plans currently under city review.

The Ahwatukee-based pizza parlor has taken two steps toward opening in Maricopa, submitting multiple rounds of pre-application paperwork for a site at Honeycutt and Whisker Roads, just south of Homestead. With rezoning approved, the

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Fork in the road Experts share forces shaping city’s dining scene, and how it could change BY MONICA D. SPENCER

“Be patient, [sit- down restaurants are] coming. You want the quality to be there, and you don’t want them to be a flash in the pan, no pun intended, where they come in and then close because they were unsuccessful.” STEVE CHUCRI, ARA CEO

IF THERE’S ANYTHING to know about Arizona’s restaurant economy, it’s this: Restaurants are the state’s third-largest employer. They generate billions of dollars in revenue. The restaurant economy, at the conclusion of 2025, “will post sales of just over $23 billion. That’s billion with a B,” predicted Arizona Restaurant Association CEO Steve Chucri in an interview with InMaricopa . For context, legislators approved $17 billion for the entire Arizona state budget. As head of the ARA, Chucri is the authority on the state’s restaurant economy. The association has been around for 86 years, watching restaurants in every category come and go — far longer than most of us. For him, serving in this role is both a passion and a privilege. “Restaurants touch people’s lives each and every day. We’re the cornerstone of the community, we’re that mainstay that people always have some kind of commonality with,” he said. hold that role, he said: “Food is the biggest and greatest negotiating tool, it’s an equalizer. I’ve never met a person in Asked why restaurants

Paula Kitzmiller

Fast food in Maricopa is at the

most mediocre. There’s nothing unique about it and it usually tastes horrible. POLL ABOUT FAVORITE FAST-FOOD RESTAURANTS IN THE CITY.

Why fast food leads the way The most common complaint about

Arizona Restaurant Association CEO Steve Chucri

restaurant industry, and also with Kelly Anderson, who follows the city’s business landscape at the local level, to better understand where Maricopa’s dining economy may be headed.

industry in Arizona — and in Pinal County and Maricopa — is promising. “It’s an employment hub and it’s constantly growing,” he said. That’s why we spoke with Chucri, the state’s leading voice on the

my 24 years running this association that has said to me, ‘I hate going out to a restaurant, I hate dining out,’” he said. That, combined with the state’s still- high growth rate, is why he says the restaurant

Maricopa’s restaurant economy? Fast food. “If I had a nickel for every time I heard a community wanting more sit-down restaurants, I probably wouldn’t be in this job. I would be retired,” Chucri said.

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Restaurants by the numbers

A better and brighter future So, what’s the state of Maricopa’s restaurant economy? “We don’t have the individual numbers, but I think the future is going to be better and brighter as the city moves forward,” Chucri said. That optimism comes from the fact that, for the most part, Maricopa is still a young community — it’s only just reached drinking age in human years — with improving highway infrastructure and still-af- fordable home prices. “The city still doesn’t have as many restaurants as other [Pinal County] communities like San Tan Valley or Queen Creek, but I would say it’s growing very quickly. It’s just a mat- ter of time before you start to see more restaurants cropping up that want to meet the needs and wants of Maricopa residents,” Chucri said. Anderson agreed, not- ing the excitement and op- portunity that comes with new restaurant openings. Kelly said she hopes devel- opers will carve out space that can support a more diverse mix of restaurants, opening the door to finer dining in the future. “If I could change just one thing, it would be to accelerate commercial infrastructure and devel- opment, especially when it comes to sit-down- ready spaces,” she said. “Too often, great ideas get delayed or lost due to a lack of suitable locations or the high cost to build from scratch.”

SATIATING STATISTICS 90% of restaurants in the country are small businesses Spending $1 in Arizona restaurants contributes $1.89 to the state’s economy Restaurants are the third largest employer in the state Arizona’s restaurant industry employs more than 300,000 people Arizona is home to 13,000 restaurants Arizona’s restaurants will post more than $23 billion in sales by the end of 2025 Restaurants paid $4.8 billion in taxes nationwide

QUICK SERVICE 51 (60%) Quick, cheap and everywhere. More than half of Maricopa’s restaurants are classified as quick service — restaurants that emphasize inexpensive meals from premade ingredients that can be eaten on the go. Think places like Slim Chickens, McDonald’s or any drive-thru establishment where

FAST CASUAL 9 (10.6%) These restaurants are a couple of notches above fast food with a more upscale menu, but service is more limited than what you would expect at a typical sit-down restaurant. You may or may not need to go inside to order and you sit down at a proper table — but menus are fairly stagnant with a mix of fresh and premade ingredients. Service is speedier than cooking it yourself, but we’re talking minutes rather than seconds. Don’t count on a waiter or waitress here. Chipotle is a popular example.

orders are turned around in seconds and wait staff are nonexistent.

Sources: Arizona Restaurant Association, National Restaurant Association

“The reality is, opening and sustaining a restaurant here comes with high barriers: limited available space, rising operational costs, difficulty securing financing, long permitting and development timelines, and the risk associated with a still- maturing market,” she said. But Chucri said locals shouldn’t be discouraged. “It just takes time, and it takes time for the economy to grow,” he said. “Be patient, [sit-down restaurants are] coming. You want the quality to be there, and you don’t want them to be a flash in the pan, no pun intended, where they come in and then close because they were unsuccessful.”

He’s not wrong. Just glance at the comments on any social media post mentioning fast food. That likely stings for quick-service restaurant owners, but there’s a reason they’re often the first to arrive, Chucri said. “Because both the cost and barriers to entry are far less. The price point is far less and it’s far easier when you have a drive thru. It’s just easier to run a restaurant like that and it’s very affordable for most,” he said. “It’s not uncommon in a newer community like Maricopa to see more quick-service than fast- food restaurants.” Anderson said she hears similar concerns.

CASUAL DINING 25 (29.4%)

FINE DINING 0 (0%)

Casual dining is traditionally the

Elegant, expensive and luxurious define this type of restaurant. Unfortunately, Maricopa has yet to bring in a restaurant that offers a truly upscale dining experience. Think Capital Grille or Fleming’s in Phoenix.

largest segment of a city’s restaurant industry, accounting for most sit-down restaurants. A couple of local examples are The Roost and Native Grill & Wings. Nothing you’d don a tux for, but someone will wait on you, and you’re expected to tip at the end.

26 (37%) INDEPENDENT

CHAIN 45 (63%)

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