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Get past the giggles at the name and you'll find the food — a little Polish, a little Canadian, and a whole lot Swedish — gets seriously delicious in a hurry. Which makes this quirky and affordable little eatery one of the Valley's most unique and (for now) best-kept secrets. Nestled into a Tempe strip mall just behind Ted's Hot Dogs, the small interior, half fro-yo joint/half Sun City living room, is home to owner and chef Hanna Gabrielsson and her family. Portion sizes and four side options with most dishes eliminate the need for an appetizer section, so plates of buttery haddock fillets, golden schnitzels, chunky Swedish meatballs, or the exotic Flying Jacob are hearty affairs indeed. Save room for equally tasty and snicker-inducing sweet treats like Beaver Balls and a layered creation called Beaver Supreme.
Looking for a new dessert that's unlike anything else? It's no surprise that you'll find it at Beaver Choice, the Swedish-Polish-Canadian restaurant that throws Western palates for a loop with dishes ... More »
When it comes to some of our favorite restaurants, we wish the chefs would just buckle down and put together a cookbook already. Maybe an entire book of recipes is a bit much to ask for, but how about... More »
We've spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has t... More »
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This quirky little eatery in Tempe -- a little Polish, a little Canadian, and a whole lot Swedish -- may have a funny name, but the food is seriously delicious. Featuring hearty dishes that, chances are, you've never heard of, let alone tasted, owner and chef Hanna Gabrielsson uses no more than five fresh ingredients and around three pounds of fresh dill each day to create a menu of (mostly) Swedish fare, featuring fish, chicken, hamburgers, and a category simply called "Meat."... More »
Beaver Choice. The name may elicit a few giggles, but this fairly new funky Scandinavian eatery is a serious culinary adventure, with hearty ethnic dishes that, chances are, you've never heard of, let alone tasted. Owner and chef Hanna Gabrielsson, who came to the Valley by way of Ontario, by way of Sweden, by way of Poland, uses no more than five fresh ingredients in most dishes -- and around three pounds of fresh dill each day -- to create a menu of (mostly) Swedish fare, all... More »
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