Andra Zapartan: "Absolutely fabulous! I didn't expect to be so impressed with this museum, but I was blown away. It's extremely well organized and there's a lot of info to take in. Allow 6h for visiting this museum."
Phoenix New Times: "A breakfast-drinker's best bet is to order the ciabatta French toast -- thickly sliced ciabatta bread is dipped, griddled, & decked out with house-made preserves, almonds, & vanilla crème fraiche."
Joni Czech: "Best cannoli ever. The lemon marscapone cheesecake is to die for.. The owners are super friendly & accommodating for whatever u need.. When im cooking.. This is where i go to get the "goods"."
Victoria Kelley: "Tried everything and it was all outstanding! The brisket is just melt in your mouth phenomenal, the pulled pork super moist, and the lamb neck so tender and unlike any bbq I've had. Can't go wrong!"
Samantha Kook: "Live Music on Sundays is the best place to spend the afternoon. Bruschetta Platter/Pub Board are perfect to share with a friend. Peppers Goat Cheese and Fresh Apple are the best on the menu."
Christie Prince: "People who work here love books. The used books are always in great condition and easy to find. Plus there's a bar in it-how great is that?"
Melissa Anderson: "The staff is SUPER nice! Very friendly and knowledgeable. They've given me a bouquet of flowers for free on several occasions- just because!"
Josh Yeager: "Get the Speculoos Cookie Butter and never look back! Try it on a sandwich with bananas or fruit preserves! Great cupcake or cookie topping, too!"