Chef Stephen Jones is in something of an odd place in the Phoenix food scene: doing Southern food with Sonoran ingredients.
He says it’s an homage to the true roots of American cuisine — and it’s been a successful combination.
Jones has been named a James Beard awards finalist twice in the last several years, and his restaurant, The Larder + The Delta has become a downtown Phoenix staple.
But explaining elevated Southern food to a transient Phoenix crowd has been a challenge, he said. The Show went to his restaurant kitchen last year as he was prepping that night’s service.
