(light intro music) - I'm Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona," the show where Arizona foodies recommend their favorite restaurants.

Coming up, we have guests who are passionate about their picks.

They've dined at all three and are ready to share their reviews with each other and with you right here on "Check, Please!

Arizona."

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Arizona" is supported by.

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(lighthearted music) - I'm Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona."

In this episode, we're traveling around the valley, stopping in Ahwatukee, Old Town Scottsdale, and central Phoenix.

Let's meet our diners.

Sami Turano works in special investigations.

In his free time, he loves to hike, ride his bike, and even trained a search and rescue pup.

Glo Hills worked in IT, but now you can find her on the golf course or leading her book club.

She also hosts a wine tasting club, too.

But first, meet Sarah Sanders.

She was born and raised in Phoenix and is now an attorney.

She enjoys going for a run and says she's very lucky when it comes to winning contests.

She celebrates all those wins at a spot serving a pizza and pasta in an unusual building.

This is The Parlor.

(light music) - The Parlor Pizzeria is a very special restaurant.

We're known for our food.

We're known for our ambiance, for our hospitality.

Our team is incredible, highly dedicated, highly talented, highly passionate about providing this effortless dining experience to our guests.

We have a truly seasonal menu.

Every single product is meticulously sourced, and every process is a handmade process.

The heart and soul of the Parlor Pizzeria is our big, beautiful American-made wood-burning oven.

It puts out some of the best wood-fired pizzas in the state.

We've also been recognized on the national level, but it's not just our pizza.

We also have a team of pastry chefs that shows up here every morning before sunrise that makes handmade pasta, exquisite handmade pasta.

The Parlor was one of the first successful adaptive reuse projects in central Phoenix.

We took over a beauty parlor and it had been here for almost 50 years doing bobs and beehives.

You'll see some appropriate little elements of homage to what the salon was here for for decades.

So we methodically deconstructed this old wooden shell and we built the entirety of all the interiors out of that.

All the wood adornments that you see, all the tables, all the trim, it's more than just serving pizza and beverages.

In my life, the most important physical space is the dinner table, and it always has been.

The Parlor is the manifestation of that to this community.

We provide the dinner table, the dining table space for hundreds of people a day, and that is really deeply meaningful work.

- So Sarah, how did you find The Parlor?

- I do a lot of shopping in addition to my other hobbies and it's right across from the Last Chance.

So we just stopped in one night after a marathon shopping and been going back ever since.

- What did you have for your entree?

- [Sarah] We started off with a salad this time.

I went with the tomato heirloom and melon salad.

- [Mark] Ooh.

- [Sarah] It came on a bed of very fresh arugula with a lot of great feta cheese, nice and salty.

- Ooh.

- It played with those tomatoes very nicely.

- Wow, what a dance.

So tomatoes can be sweet and acid, melons, of course, are sweet.

And then a feta has the salty sort of bite to it.

Wow, nice combo.

- It was great, yeah, I really enjoyed it.

Not what I usually order, but very happy I did.

- Well, what is your usual?

Everyone now will want to know.

- It's the beet salad.

- Okay.

- I know it's a little overplayed these days, but I enjoy it every time.

- I say never, I love beets.

So Sami, what'd you have for appetizers?

- I had the calamari, which is really good.

It was very crispy, but still tender on the inside, which is great.

And it came with a sauce, which I didn't try, but my buddy really liked it.

And the waiter actually came around asking us if we wanted like ranch and another sauce as well for the pizza.

And my buddy was kind of dipping it in there.

So he was having a fun time with that.

- Great sauce per your buddy.

- Yes, exactly.

- And Sarah, you had the meatball?

- Yes, we had a side of meatballs.

They came in a really great tomato sauce, and I thought they were a little dry at first and I ended up taking them home.

But the next day, man, they just soaked up that sauce and they were so tender, so juicy, and, yeah.

- Awesome.

- What did you have to start with?

- We had the imported olives.

- Oh, yeah.

- And they were just a unique shape and we love olives, but we have a hard time finding them.

- Yes.

- Here.

One of my sons lives in England, and so when we visit him, he always gets these great olives.

- Oh, man, and I love olives.

Being from back east myself, I used to go to Brooklyn and see these places, they have the tubs of olives.

Sami, did you ever see those back there in New York?

- I have, yeah.

- Yeah, it's a good thing you just keep going.

I'll take 10 of those, five of those.

- Yes.

- So olives, so what else did you have?

- [Gloria] And then we had the margarita pizza.

- [Mark] Okay.

- [Gloria] And I loved it, I loved how it looked, - Mm-hmm.

- The taste.

Margarita pizza is one of my favorite, anyway, so.

- [Mark] It is the classic.

If they can do that well, they do everything well, don't you think?

- Yeah, yeah, yeah.

- Yeah.

So how was the crust?

Thin crust, thick crust?

- [Gloria] It was a house crust, I don't even remember.

It wasn't too thick, 'cause I don't like thick crust.

- [Mark] Yeah, I don't either.

- Yeah, I- - Don't tell anyone.

- [Gloria] Yeah, I really enjoyed it and we had more than enough to take home.

- [Mark] So what I love about their margarita pizza is they just have little pools of mozzarella.

Little puddles.

- Yeah.

It's not like shredded and covered.

- Yeah.

That's what I noticed - Sarah, yeah.

- About my pizza.

It was the fungi pizza with mushrooms and goat cheese.

And it seemed like the goat cheese was really intentionally placed, so that every slice had a couple pieces.

I really enjoyed that.

- And my view with pizza, and that everyone has different opinions.

I like lesses more on my pizza when it comes to cheese and sauce and things like that.

And of course, you had the fungi, I love that.

You know, the fungus among us, the mushrooms.

What else did you have, Sami?

- I had these spicy Florentine pizza.

- Mm-hmm.

- I just had them hold the ca and peppers, put them on the side for my buddy 'cause I'm a little baby when it comes to anything spicy.

So I wasn't doing that.

And it's interesting you mentioned the cheese on the sauce ratio because I usually like a lot of cheese.

And this having less, I actually didn't mind at all.

It was really good, perfect balance.

And then a crispy crust.

- Sami, you're used to those New York slices.

- Yeah.

- That have pizza like young.

That's great, too.

- Yeah.

- But you gotta fold it to eat it otherwise.

- Yeah, and I'm usually really like, really judgey when it comes to pizza.

And coming here, you know, moving to Arizona, I was like not finding any good slices and I was so happy to come across The Parlor 'cause it was like the first good slice I've had.

- Ooh, that's big.

Coming from New York, that's big.

- That's good.

- So they have pastas there too, anyone have pasta?

- No, I didn't try the pasta, but I know they always have the seasonal selection on the chalkboard.

- They do.

I did the bolognese.

- Oh.

- It was so good, any desserts?

- Yeah, the tiramisu, which was really good.

Loved it, it was fantastic.

I mean, everything I would want from a tiramisu.

- Yeah, well, I love tiramisu.

- Yeah.

- It's good.

Tell me, there's all kinds of ways.

Was it coffee, liquor-y?

Was it dense or fluffy, or?

- [Sami] It was a little bit more dense, so that's kind of how I like it.

It was topped with some, it might have been like toffee or something.

- Ooh.

- Yeah.

- That's unusual.

- So it added a little bit of like a crunch or like a little bit of a texture, which was really good.

- Oh, wow.

- So I liked that.

- I've never had that.

- You have to go back and try it.

- Yeah, I would.

- I do like tiramisu, but we were full.

- Yeah, so Sarah, do you have dessert?

- Of course, yes, always dessert.

Tiramisu like Sami and also the banana trifle.

It wasn't like a banana pudding, it's more of a trifle.

And it was sublime.

You know, I love that banana flavor.

It was very natural.

- And this is your place.

So what is the decor?

I mean, explain it, 'cause I think it's amazing, but how does that feel to you when you walk in?

- It feels very homey, I guess.

There's lots of different little areas to sit in.

So there's, you know, families, there's people on dates, there's a lot of really neat nods to kind of salon decor.

'Cause it, you know, a parlor, it's references to a salon.

- It was a salon to Venus.

You know, back in the day before we all were born, they had beehives and those kinds of things that they did there.

Really cool, it was a salon for sure.

- I loved it.

It felt so at home.

It was very like spread out where you could sit in different areas, too.

Have a little bit of a different vibe.

We were in the booth and it kind of gave us enough of a break from being right in people's faces.

So it just felt good.

It felt really high end to me, so.

- Yeah.

- It felt nice.

- Comfortable, high end, clean.

- Yeah.

- Yeah.

- Glo, same?

- Yeah, yeah.

One of the things I enjoyed was I got the chef to toss a pizza while I was watching.

- Oh, the tossing.

- Yeah.

Yeah, yeah.

- Glo, for you, the deal.

- Got a show.

- Yeah, you got a show.

So dinner and a show.

- Yeah, exactly.

- Yeah, and I really love that entrance where you walk in and they have all those herbs planted and wood fireplace there.

It's really warm, it's wonderful.

So this is where we do pro tips.

It's your restaurant.

- [Sarah] You can watch the pizzas being made right at the bar, that's a lot of fun.

- Cool, so sit at the bar, watch the pizza.

- [Sarah] Yeah.

- Sami?

- [Sami] I'd say asking the waiter or the waitresses for a tip on the drinks.

They were just really familiar with what drinks would be good and good recommendations.

- For me, just their service, all the servers were great.

It was like we didn't need to ask for anything.

I mean, they came and very attentive staff.

- Yeah, great attentive staff.

And very friendly, too.

- Yeah, yeah, yes.

- If you wanna try The Parlor, it's located on 19th Street E. Camelback in Phoenix.

A meal will run about $32 and they don't take reservations.

(bright music) Up next, Sami's recommendation, a fun spot in Old Town Scottsdale that's serving up bold American flavors.

This is Citizen Public House.

(light music) - Citizen Public House is your all-American gastro pub with well-traveled comfort food.

We have a little bit of everything.

Steaks, we have a famous salad, we have fish, shrimp, some really amazing scallops, all kinds of different stuff.

Try to make everybody happy.

The original chopped salad by far is our bestseller.

And we sell probably four times as much of that than our next bestselling dish, which is our meatloaf.

Creative takes on classics is really what we kind of shoot for.

You know, Public House, traditionally, was kind of a hotel with a eatery in it.

I'm from back east and a lot of people back east had bars in their basements, and I wanted that same kind of feel.

We don't have a whole lot of windows.

What we do have is a big opening to a smaller patio.

The big bar that we have in the center, I never really liked sitting down at the bar and just looking at a back bar.

It kind of almost forces people to interact with the people next to them or across from them.

For me, food is about connection.

Going to my grandmother's house, everybody would kind of stand around her as she made a bunch of food.

And I just wanted to kind of try to recreate that atmosphere of celebration of food and life and connection.

- So Sami, how did you find this?

- Honestly, I look around online a lot for like anywhere that's recommended or good reviews.

And I like to post a lot of reviews and stuff, too.

So I found the spot and I just went once and everything was great, and I kind of got the same exact order this last time.

So nothing would change.

- What'd you get?

- What'd you get?

- So I got the Bernie's mac and cheese to start, and one of the best mac and cheeses I've ever had.

- So how is it, why is that?

Because mac and cheese is almost everywhere.

So what makes Bernie's, Chef Bernie's different?

- So it tasted a little unique.

It was very cheesy.

The actual pasta used was really nice, too.

I don't know, it was just great.

Me and my buddy just loved it.

- I really loved that crunchy topping on top.

- Yes.

- Oh.

- I forgot about that.

Yes, that's what made it.

- [Sarah] That makes it for me.

- Yeah.

- Yeah.

- [Mark] To me, if they just sold crunchy topping, I would eat that.

- [Sarah] Yes, I agree.

- I'd pay extra.

Glo, what did you have?

- We had the noble bread and oh, man, that was so good.

They charred it, I think.

It looked like it was.

And then they made a butter that had, I think it was scallions and a chili oil sauce.

Oh, my God.

I would just order the butter.

- [Mark] You order the butter.

Butter and the spoon, please.

- But the bread was glazed, and nice and fat and charred, and it had that kind of smoked charry taste.

It was really, really good.

I really enjoyed it.

- And Sarah, you had the nuts and I think that salad, right?

- Oh, yes, we had lots of appetizers.

- Oh good.

- And it started with the nuts, very good bar nuts.

I love nuts.

They had a nice kind of a sweet kick to them, even though they were supposed to be rosemary.

But I found them to be very sweet.

- Cool.

- And then a chopped salad.

- [Mark] Original chopped salad, and that's been on the menu.

I think Bernie, Chef Bernie put that on.

It's like his iconic salad.

- Yeah.

- They come and mix it tableside for you.

- Wow, nice touch.

- Yeah, with the smoked salmon on top, that dried corn.

There's the pepitas on top, too.

Lots of different textures and flavors.

Very good, loved it.

- Kind of made your mouth go woo.

(everyone laughs) - Pumpkin seed, pepitas, love it.

- Buttermilk herb dressing, which I could not get enough of.

- It was amazing.

We thoroughly enjoyed it.

I went with a girlfriend and I was like, "Oh my God."

She actually ordered that and I ordered the wings or something.

But then we shared it.

- What were the wings like?

- Classic?

- Oh they were great.

- Really?

- They were, yeah.

They had a zing, but they weren't too hot and I like hot.

She doesn't, but it was good.

And there was a good balance between, you got some fat wings and some thin wings.

You know how they can give you just the ones that don't have any meat on them.

These all had meat on them, so they were good.

- So Sami, you had the meatloaf.

- Had the Amaro meatloaf, which is great.

And usually, meatloaf doesn't sound too exciting, but in this case, it really was special.

I mean the plating alone was really fantastic.

Looked really pretty, and it was on a bed of mashed potatoes.

So with every bite, you got some mashed potatoes and the meatloaf.

So it was really nice.

- Nice.

Was there a sauce with it?

- Yeah, there was a sauce on top.

Not sure what it was, but it looked nice.

There was a little pattern in it.

Actually subbed the zucchini with broccolini, which was also really great.

It was nice.

- How was that prepared, was it cooked?

Was it al crunchy or al dente?

- It was a little al dente.

- [Mark] Okay, good.

- Had a little char on the flora.

which was really nice.

- Oh, nice.

- Sarah, where'd you go to next?

- I had the scallops, which came on a bed of corn grits, which, oh my goodness, I could not stop eating those.

I wish they came with more, but they were great.

- So I love corn grits, too.

And he does a great job with those.

- Oh, my dining partners had the meatloaf as well, which was very good.

Very moist, I was actually surprised.

I didn't know I liked meatloaf until I tried that.

And then another dining partner got the pork belly and they brought out this big knife, said, "This is for the pork belly."

And it turned out, you just needed a fork to cut it.

I mean, it was tender.

- So perfectly braised, perfectly cooked, yeah.

- Yes, excellent.

- So desserts, drinks?

- I had the German chocolate cake.

- [Mark] Mm-hmm.

- [Sami] It was okay, it wasn't my favorite part of the meal, but I still liked it.

It was still a, you know, nice option to have.

And then for drinks, I had a velvet crush and my buddy had a dry heat margarita, and there was a lot of drink options.

I will say it was hard to pick.

- The dry heat was a little spicy?

- Yes, it was.

- Okay.

- And my buddy was insistent.

He's like, "Oh yeah, you should just try a sip."

And I was like, "Yeah, no thank you."

- "I don't like it."

- [Sami] Like the spiciness, again, I was like, "I'm not gonna do that to myself."

- Sarah, what'd you have?

- I also had the German chocolate cake and like Sami, I found it to be a little disappointing.

Left a little to be desired.

I did think the best part, though, it came with these fresh shave coconut.

So instead of the toasted coconut you're used to with a German chocolate cake, it was fresh coconut and I really enjoyed that.

- Oh, very cool.

- Nice touch.

- What about decor, Sarah?

- I don't know how to describe it, just kind of a big open space.

- [Gloria] White tablecloth, it was clean.

Service was great.

- Yeah, yeah.

- White tablecloth.

And they do have options like a patio inside the bar.

- Right, and we did sit out on the patio.

- [Mark] You did sit out in the patio?

- [Gloria] Yeah, because we had the patio to ourselves.

- Okay.

- It was perfect.

- It was a little low-key, for sure.

But I think the food and the plating, especially, really just kind of brought my attention.

- [Gloria] Mm-hmm.

- And that's what I went back for is just it's beautiful.

You know, my buddy got the salmon, and just like.

- Food is good, I don't care what it looks like.

- Yeah, it looks great.

It tastes great, right?

- [Mark] I love that.

- [Sami] It was very air and light, though.

- [Mark] It is airy and light.

- [Sami] So you know, sunny inside and we went on like a weekday afternoon, so it wasn't as loud.

We actually went right at opening.

So we just came right in.

- Cool, Sami, this is your place.

What is the takeaway pro tip for you?

- I'd say to come around 4:00 to 6:00 PM.

There's like a social hour where food's discounted.

There's like a select menu, so definitely that would be it.

- I'd say if you are going to go dine on a busy night, call for a reservation.

'Cause I actually looked online for a reservation for the night we wanted to go, and they didn't have anything.

And I called and they were able to get us a table the time and date we wanted.

- So give 'em a call.

- Give 'em a call.

- Yeah.

- And sit on the patio.

- [Mark] Sit on the patio.

- [Gloria] We had it to ourselves, and my friends and I.

The music was perfect.

- If you wanna try Citizen Public House, it's on 5th Avenue between Scottsdale Road and Stetson in Old Town Scottsdale.

An average meal is $55 and they do take reservations.

(bright music) Our last spot is Glo's favorite.

She likes to socialize with her friends and that means heading to her beloved diner.

This is Hillside Spot cafe.

(lighthearted music) - I would describe Hillside as a new American type of cuisine with a lot of regional influences.

We're open for breakfast, lunch, and dinner.

And we do serve breakfast all day.

We have simple things like eggs and bacon and toast.

We have great omelets.

You can build your own omelet, you can build your own breakfast burrito.

We have a a rotisserie oven that we burn locally-produced mesquite and pecan wood.

So we grill burgers and chicken.

It's a wide range, a lot of salad options.

Great kids menu.

It's a big menu.

We get deliveries of food that we prepare for the customers on a daily basis.

We never freeze anything except ice cream.

We grind our own meat for our hamburgers.

We hand cut our potatoes for our french fries every day.

We wanted to be that place where people loved to congregate, but also they knew they would have really high quality food.

I was born and raised here in Phoenix.

I grew up on the west side, I attended ASU.

My husband and I moved to Ahwatukee in 2000.

We opened in November of 2009.

And I think we've been able to stay open and stay successful because there are not a lot of other places like Hillside in this part of town.

You know, you have those chain restaurants, basically in every community, but a local independent place that's unique and you don't have that in every community.

So I think people who live here like having a feeling of ownership over Hillside.

We expect it to be successful.

I don't know that we expect it to be open for 15 years and I don't know that we expected our regulars to be so committed to us, but we are so grateful.

- So Glo, I understand this is one of your go-to regulars.

- Absolutely, I meet friends there for coffee or breakfast or lunch.

And that what's really nice is that they source locally.

- [Mark] They do.

- Yeah.

- All over the place.

- [Gloria] Yes.

- [Mark] Their breads, their beers, their wines.

- Absolutely.

- It's crazy.

- Yes.

- I was pretty impressed with that.

What'd you have when you were there last?

- Well, I went this morning and I had pancakes.

It's called the Hit the Spot pancakes.

- Okay.

- Two huge pancakes with bananas and whipped cream and peanuts.

- [Mark] Is it fresh bananas or is it like a caramelized banana?

- [Gloria] No, fresh bananas.

- Fresh bananas?

- Yeah.

- And whipped cream.

- Yeah.

- [Mark] I can stop right there, just give me the bananas and whipped cream.

- Now that's my go-to for breakfast.

What I had for lunch was the Tunisian salad.

It has kale, spinach, it has corn, it has roasted tomatoes, seasonal vegetables.

- Let me just.

- Check every box.

- Yes, and now my mouth is watering.

- That's awesome.

That's an indication that it's good.

So what's the dressing on that?

- It's a vinaigrette, just a light vinaigrette.

- Okay, just simple vinaigrette.

- [Gloria] Yeah.

- So Sami, what'd you have?

- So I had the house smoked brisket sandwich.

- Oh yeah.

- So, which was pretty good.

A lot of meat on there, which was, you know, it was very filling so it was good.

- My husband likes that.

- Yeah, it's good.

And I just think like maybe I should have held the coleslaw 'cause it makes it a little cold.

- Yeah.

- And I'm not so into coleslaw, but hey, I still ate it, but I loved it.

- But I will say I'm a coleslaw aficionado and that is fresh chopped, really fresh dressed for homemade, and it's good.

What'd you have to drink?

- I had the church music beer, which is pretty good.

And they had other like canned and IPA selections.

So it was a really good selection.

And when you walk in, there's a whole section of other drinks you could just take a look at and have in your mind.

- Yeah, all local-sourced, it's really cool.

Sarah, what did you have for appetizers?

- Well, like Glo, we have a Tunisian salad and a fried goat cheese salad.

And the Tunisian salad, you know, like Glo said, came with a bunch of different vegetables.

There's green beans, olives, sun dried tomatoes, peppers, just everything you can imagine.

- And they vary it sometimes, too, depending on what season.

- Oh, that's cool.

- And then I substituted for a Thai peanut dressing 'cause that's my favorite dressing, and I am a Thai peanut dressing freak.

And I could go back and drink that sauce all by itself.

(everyone laughs) I mean, I'm still thinking about it several weeks later.

I would buy it by the bottle if they sold it.

- Wow, how was that fried goat cheese salad?

- Oh, it was excellent as well.

I've never had fried goat cheese before.

I didn't know what to expect.

But it was encased in a very light breading, and the goat cheese itself was still very firm.

And then it came with also sauteed mushrooms and a delicious honey balsamic vinaigrette.

- Did you have any desserts?

- No desserts, but mac and cheese.

- Oh, tell me about the mac and cheese.

- It was like an old school, cafeteria-style mac and cheese, very creamy, lots of sauce.

It was just very nostalgic for me.

It was a fabulous mac and cheese that I would order again and again.

- Maybe I'll pick up some on the way home.

- Yeah, so Glo, how would you describe the decor?

- Homey, kind of country style.

I mean, it's like a neighborhood place.

I mean you can see lots of people you know when you're sitting there.

It's not a bar, but if you could think Cheers.

- Okay.

- You know, people just come and go, all the people you know.

And because it's so local and it's centrally located, you know, corner of 48th and Warner, it's just great.

And we almost always eat on the patio.

And the patio is large and they have a fireplace in there if it's cool and you're lucky enough.

There are two places that sit on either side of the fireplace.

- Nice.

- So yeah.

- I love that.

- Yeah.

- So this is your first time there Sami, what'd you think?

- I liked it.

It was a good vibe and I kind of wanna come back.

Seems like a really neat place just for either like a quick bite or a nice lunch.

- [Mark] For sure, hanging out.

- [Sami] Yeah, there was a good variety of like seating options, too.

So like inside or the patio, or you know, by the bar area.

- Sarah?

- I think Glow hit the nail on the head with her description.

I mean, it was so homey, so relaxed, very lived in, it just felt comfortable walking in the door and I was greeted right away as like a long-time customer.

It was my first time there and it felt like everyone knew me and really cared that I was there, so.

- Yeah, service is really friendly.

So Glo, what is your pro tip or what is your takeaway?

- When you wanna meet a friend and enjoy and really relax either over breakfast, lunch, or dinner, I would recommend Hillside Spot.

- Yeah, nice.

- What's your pro tip?

- [Sami] I'd say ask your waitress or waiter for some options with the beers 'cause my buddy wanted to try a few, and they were able to kind of bring out like a few, just like some samples for them to try and say, "Hey, you know, this is what I like," so.

- That's pretty cool.

- That's really great, yeah.

- What a nice thing.

Sarah, what's your pro tip?

- I live in the Northwest Valley, so it was a bit of a trek for me.

But if you're ever on the road to Tucson, I know I went to school there.

It's right off the freeway, so it's a great place to grab something on your way there or back from Tucson.

Also, breakfast all day, can't be beat.

- If you wanna try Hillside Spot Cafe, it's in Ahwatukee at 48th and Warner.

An average meal costs about $17 and they do take reservations.

I wanna thank Glo, Sami, and Sarah for joining me at the table.

And thank you for joining us on "Check, Please!

Arizona."

If you'd like to share your favorite restaurant, head to our website, azpbs.org/checkplease and nominate your must eat at spot.

Who knows?

You could be joining me at the table.

Be a part of the foodie conversation in Arizona on social media using hashtag, #checkpleaseaz.

Join us next time when three new guests make their recommendations right here on "Check, Please!

Arizona."

I'm Chef Mark Tarbell, have a delicious life.

- [Narrator] "Check, Please!

Arizona" is supported by.

- [Announcer] Tomorrow's technology, today, and much more is used to treat cancer at Ironwood Cancer and Research Centers.

Always looking to find more.

More time, more life.

Ironwood Cancer and Research Centers, outsmarting cancer, one patient at a time.

- [Advertiser] Hospice of the Valley, medical, social, and spiritual care for patients nearing end of life, and support for their families.

A not-for-profit community hospice, hov.org.

- [Narrator] Also supported by.

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