Kitchen Doors: Tried and Tasty

Posted By on October 3, 2019


Mesa /

One of the most unique restaurants you’ll ever visit, Organ Stop Pizza invites guests to savor delicious food and delightful music provided by what is considered the largest Wurlitzer pipe organ in the world. After ordering, enter a two-story dining room specially built to house the massive pipe organ and its  accompaniments, including a variety of percussion instruments. While you dine, the organist seated at the organ’s console rises from the floor and begins to play a selection of songs from all generations and genres (many of which you can personally request). The evening my family was there, the show began with theme songs from such classic movies as “Star Wars,” “Jaws” and “Titanic.” Dramatic lighting along with various characters that emerge from panels in the walls add to the show. Organ Stop has an extensive menu featuring pizza, pastas, a salad bar, sandwiches, soups, appetizers and desserts. And the restaurant, which is open for dinner seven days a week, finds many ways to give back to the community such as hosting fundraisers for local schools and other organizations.


Multiple Locations: Phoenix, Scottsdale, Tempe, Chandler /

Press Coffee Roasters makes a great local spot, whether you’re stopping in for a beverage to start your morning or grabbing a light lunch with a friend. I’ve visited many times to dive into a book or finish prepping for a business presentation while blissfully enjoying one of their high-quality coffees or teas. Hungry? Press offers a selection of breakfast and lunch items as well as pastries and cookies. My go-to picks are their breakfast sandwich and Cobb salad, and you can’t go wrong with their tasty avocado toast with eggs and crispy bacon. Press Coffee Roasters supports many local charities including the Phoenix Children’s Hospital Foundation, and they often partner with other organizations that match donations. They also collaborated with the Phoenix Zoo and Arizona Center for Nature Conservation to create Pura Vida, the world’s first Jaguar-friendly coffee. A portion of proceeds from each bag sold supports jaguar research and wildlife conservation.


Multiple Locations: Phoenix, Tempe, Gilbert, Kierland, Ahwatukee /

Started in Colorado by two brothers in 2006, Snooze has expanded to more than 30 locations in five states with more on the way. While this popular breakfast spot continues to grow, they take time to establish roots in each community they’re in, increasing the number of Snoozers (their loyal fans) with each bite. As if wonderful food wasn’t enough — their pancakes and French toast are some of the best in town — Snooze is all about giving back to the community. Not only does Snooze donate 1 percent of sales to the local community in the form of delicious pancakes and other services, they also contribute to numerous charitable events. They also encourage Snoozers to tell them which causes matter most to them so they can seek out other ways to give back. Snooze’s menu is worth getting up for, featuring top-notch ingredients like farm-fresh, cage-free eggs and house-made sausages and a large selection of beverages including cocktails. Don’t hit the snooze button; head to Snooze to start your day right.


Cheers to 50 Years!

            This October marks 50 years that Chef Vincent Guerithault has been in the kitchen, starting as an apprentice in Paris at the tender age of 16. For many years, he worked tirelessly up the ranks of the kitchen, often with no more compensation than the satisfaction that comes from hard work and the love of his craft.  After years of working in some of the best kitchens in Europe under the tutelage of expert chefs, Chef Vincent made his way to the U.S., eventually opening Vincent on Camelback almost 35 years ago. His unique style and ability to blend French cooking with the flavors of the Southwest have made him a highly regarded chef and a Valley favorite. I recently had the privilege of interviewing Chef Vincent and learned about his career, what he enjoys when he’s not in the kitchen and what’s next for him.

            To read about the days when he earned $6 a month and cooked for dogs at a Michelin three-star restaurant, check out my Q&A with Chef Vincent, which you can find on the Art & Culture tab of


About Lisa Mullavey

Lisa Mullavey is a contributing writer for Frontdoors Media.

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