PHOENIX -- There were two Valley eateries included on USA Today's list of the 45 best across the country for 2025.
Ta'Carbon in Glendale and Course in Scottsdale were the honorees on the list that took its recommendations "from those who live, work and eat" in each individual community. Its 45 restaurants spanned across 27 states.
"Whether it's a classic taco joint in Arizona, a historic Serbian diner in Wisconsin or a waterfront seafood restaurant in Florida ... (this list is) a celebration of local flavors and stories, curated by reporters from across the country who know that a meal of Italian cuisine in Mamaroneck can be just as rewarding as one in Manhattan," USA Today wrote.
Two Valley eateries were included in the first edition of the list, which started 2024 by spotlighting Cocina Chiwas in Tempe and Glai Baan in Phoenix.
Boasting three Valley locations, Ta'Carbon specializes in carne asada made from USDA prime Angus beef that "is so tender and juicy, it almost doesn't even need any toppings," according to Arizona Republic reporter Endia Fontanez.
It notably was one of the first Phoenix taquerias to utilize a charcoal grill. Its owners, Gilberto Trujillo and Manuel Aldecoa, thought it was important to bring the more southern staple to the Valley.
As for what guests should order, Ta'Carbon's taco hazz (carne asada, cheese and grilled green chilies) stands out from the rest. Other meats like barbacoa, al pastor and tripa can be enjoyed on Sonoran-inspired flour tortillas as tacos, burros or plates with accompanying refried beans.
Ta'Carbon has locations in Phoenix and Peoria, but its Glendale location at 5834 W. Camelback Rd. is the original and the one honored by USA Today. It's open noon-10 p.m. on Sundays, 10 a.m.-10 p.m. Monday through Thursday and 10 a.m.-11 p.m. on Friday and Saturday.
Course gives the list some upscale Scottsdale dining representation, and it is the creation of Scottsdale Culinary Institute graduate Cory Oppold, who made a name for himself on Food Network's "Chopped." He won $10,000 on the episode entitled "Eat Your Vegetables."
The eatery that was born out of the pandemic and first opened in May 2023.
Guests at the Oppold original can order five- or eight-course bite-sized platters that change with every quarter of the year. The five-course menu, which goes for $135, is available Tuesdays through Thursdays, whereas the eight-course selection ($175) is offered Fridays and Saturdays.
The current winter menu features ocean trout, ribeye, squab (wild rice, cranberry, rosemary, goat cheese and red meadow sorrel) and "stuffed mushroom cap" (cremini, miso, brown butter, nori and tofu).
Though the restaurant's aesthetic appears stuffy and reserved for the wealthy, Arizona Republic reporter Bahar Anooshahr said guests "should arrive business casual."
Course has just one location at 7366 E. Shea Blvd. for the time being, and is open for reservations from 5-9 p.m. on Tuesdays through Saturdays. It is closed on Sundays and Mondays.