Azlin at the Clarendon's varied menu includes hamachi crudo, pesto pasta and chicken fried rice

You can once again grab a bite to eat at the Clarendon Hotel in central Phoenix.

State of play: Azlin at the Clarendon opened in March, touting a commitment to sustainability and focus on locally sourced ingredients.

• The restaurant was opened by chef Pierce Azlin, formerly the culinary director at The Maggiore Group , the company behind Hash Kitchen, the Sicilian Butcher and other local eateries.

Catch up quick: Azlin's spot was previously occupied by Fuego Bistro, which closed its doors last December after four years at the hotel.

• Before that, the Clarendon was home to Gallo Blanco , which relocated to the Historic Garfield District in 2017 .

Zoom in: Azlin's menu is eclectic, running the gamut from hamachi crudo and "tandoor chicken wings" to smash burgers, pesto pasta and chicken fried rice.

Best bites: I ordered the short rib barbacoa, with stewed beef piled on top of poblano grits, and crispy shallots, manchego cheese and pickled Fresno chilis.

• The beef was tender and flavorful and paired great with the creamy grits.
• The crispiness of the shallots added some texture, while the peppers offered occasional bursts of spice.
• Phoenix magazine called Azlin its "pleasant surprise of the year" and said the barbacoa was "everything I hoped it would be," though it noted the chicken fried rice was even better. I look forward to trying it next time!

Flashback: The Clarendon is a part of Arizona history. It's famous as the site of the fatal car bombing of Arizona Republic reporter Don Bolles on June 2, 1976.

• A bust of Bolles still stands in the lobby.