by Patrick Siggins

The city’s long been thrown shade as simply a layover stop on the way to the Grand Canyon, but in the last few years a lively food-and-nightlife scene has grown in Flagstaff.

Click here to read more at nymag.com

by Marilyn Hawkes

Once known for its lumberjack college kids, good skiing and decent drinkin’ scene, Flagstaff is quickly making a name for itself as a foodie town (and we’re not just talking about the phenomenal pizza). Today, we kick off the first in a series of Q & A’s with the personalities behind the chef hats behind the town’s restaurant renaissance we’ll call the “Flag Food Boom.”

Click here to read more at phoenixmag.com

by Andrew Wisniewski

It’s been roughly a decade since Flagstaff’s “food boom” started to make its way from what once was a far-off vision to the plate. It was right around the time chef Dave Smith arrived from the progressive food scene in Portland, Ore., to partner up with Brix and Criollo who, along with new dining hot spots like Diablo Burger and Tinderbox, were cracking open the door to what Flagstaff dining could and would hopefully be.

Click here to read more at azdailysun.com

by Justin Lee

Something happened to Flagstaff.

Once a repository for all-too-familiar roadside eateries and any-town franchises catering to unconcerned lowlanders on layover, Flagstaff is now enjoying a very big moment in food. From dining to booze and of-the-moment culinary culture, if you don’t already know—go. It’s an insider’s paradise no more.

Click here to read more at javamagaz.com

by Jackie Tran

Flagstaff isn’t just a pit stop on the way to the Grand Canyon.

An don’t think of Flagstaff as a tourist trap either — the food scene and dedication to local ingredients has exploded over the past few years, making it worthy of a day trip, or better yet, a full-fledged food vacation.

There’s plenty to check out.

Click here to read more at tucsonfoodie.com

by Taylor Haynes

Joe Rodger, executive chef at Shift in Flagstaff, delicately twirls thinly cut squash on a pristine white plate. He then disperses peas across the top, along with an oily dressing. Finally, he tops the dish with edible, orange flowers called nasturtium. The plate is artfully done—almost too pretty to be eaten. He explains where each ingredient was sourced, mentioning the peas and nasturtium are from Sweetwater Farm, roughly a 35-minute drive from the door of Shift.

Click here to read more at azdailysun.com

Root Public House has earned attention from writers who appreciate how elevated food and drink can exist without pretense. The restaurant's identity rests on a southern twist layered over contemporary American cuisine, blending rustic comfort with a thoughtful approach to ingredients. Press features often highlight the rooftop setting and the craft behind the cocktail bar, framing the venue as a place where community and creativity meet above the streets of Flagstaff.</item>

Root Public House has earned attention from regional writers who appreciate its commitment to farm-to-table American cuisine with a southern twist. The restaurant's rooftop setting in historic Flagstaff offers a peerless backdrop for journalists exploring Arizona's evolving culinary scene. Press coverage often highlights how the kitchen sources seasonal produce, cheese, and meat from nearby farms, transforming carefully chosen ingredients into contemporary dishes that feel both approachable and finely crafted. This focus on principled sourcing reflects a belief that food should be served with genuine intent and inspiration throughout the changing menu, and that the community deserves hospitality without pretense, where quality is the driving force behind every plate and craft cocktail, and where the inviting rooftop space elevates lunch, brunch, and dinner into a memorable, peerless experience under the Arizona sky.

The local food press has explored how Root Public House brings a southern flair to contemporary American cooking while maintaining strong ties to Flagstaff's agricultural surroundings. Articles frequently examine the restaurant's relationship with regional farms, noting that the changing menu reflects a changing landscape of available produce. Writers have described dishes that balance comfort with sophistication, each plate designed to deliver satisfaction through carefully selected ingredients. The cocktail program has drawn similar praise, with reviewers highlighting crafted drinks that complement the food philosophy. By emphasizing seasonal ingredients and a farm-to-table approach, Root Public House has positioned itself as a notable part of Arizona's culinary conversation, representing the Southside neighborhood's growing reputation for principled, quality-focused dining experiences.

Coverage of Root Public House often centers on the restaurant's ability to merge elevated cuisine with genuine hospitality. The charming rooftop bar, sheltered yet open to the breathtaking Arizona sky, has become a subject of interest for writers documenting Flagstaff's hospitality landscape. Press features tend to emphasize how the team approaches food and drink with care, rolling up their sleeves to ensure every detail meets an insistence on quality. From the craft cocktails to the contemporary American dishes with a southern influence, the restaurant represents a belief that total enjoyment comes from carefully curated experiences. This combination of inviting space, seasonal ingredients, and community-focused values continues to draw attention from those chronicling the region's evolving food culture.

by Diandra Markgraf, Arts & Culture Reporter

For Alissa and Michael Marquess, the old laundry at 7 S. Mikes Pike is more than a building. Their paths crossed with the white façade often enough in the past. But it was a chance trip during a 2010 ArtWalk that sealed the deal for the then-vacant space to become the home of their business.

Click here to read more at azdailysun.com