Tandy's

Chef Tandy Peterson makes her Embers Chocolate inside this Midtown restaurant, in a corner opposite the kitchen where finished bars line a long island and a grinder slowly works cacao behind them. Chocolate runs through the menu, from a cacao bread served with candied nibs in the honey butter to the mole, and two drinking chocolates close the meal, the chile-warmed Mayan Heat and a creamy European dark. Order an Embers bar to take home and a cup of the Mayan Heat.

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Phoenix New Times reviews this new all-day eatery from chef Tandy Peterson, whose in-house chocolate business Embers Chocolate runs alongside the dining room, and singles out two drinking chocolates to close a meal: the traditional Mayan Heat, made with hot water and a dash of chiles and warming spices in a small earthenware mug, and a creamy European Dark Drinking Chocolate. The review calls the Mayan Heat lighter-bodied, more like a boldly brewed tea than a dessert. Order the Mayan Heat for the chile kick, or the European Dark for a richer, more traditional cup.

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