Coppa Cafe

Brian Konefal and Paola Fioravanti, who met at an Italian culinary school, are the husband-and-wife team behind this friendly, art-strewn bistro with egg-yolk-yellow walls. Expect ingredients foraged from nearby woods (and further afield in Arizona) in dishes such as slow-roasted top loin with wildflower butter, or clay-baked duck's egg with a 'risotto' of Sonoran wheat and wild herbs.