This fast-casual Korean BBQ eatery serves beef, spicy pork and chicken barbeque with rice, sweet potato noodles and cabbages. Guests can pick which meat, veggies and sauces they want – there are nine combos to choose from. According to Marketing Director Yeiri Kim, “bop” means steamed rice in Korean. 

“‘Cupbop’ itself means a steaming cup of wow served with tasty Korean BBQ in a cup,” Kim said. 

Cupbop is on the northwest corner of 44th St. and Indian School. There are 35 store locations (not including concessions and food trucks) in the United States, three in Arizona and over 90 stores in Indonesia. 

The most popular items are the Combo Bops, where guests can choose two meat items and the Rock Bop – tangy Korean fried chicken.

“Food is not the only thing we focus on,” Kim said. “We strive to perfect our service and culture until all creatures in the universe experience Cupbop. We call ourselves a food entertainer, which means we serve food with fun aspects of Korean culture.”

Along with entrees, Cupbop also offers Mandoo, which are deep-fried potstickers, Kimchi, spicy Korean cabbage and fried chicken skewers. Gluten-free and vegetarian options are available.

Cupbop holds a cultural event once every other year called BOPSIM (which means ‘you get energy from eating your meal’) to introduce a variety of Korean food and culture. They also do back-to-the-community events to help educate folks on the Korean culture.

“We have a campaign called Solid Ground that provides teacher’s appreciation events to local schools to recognize the tremendous value of educators,” Kim said. “We believe that when we make teachers happy, they return happiness to kids. When our kids are happy, families and communities become happy, too.”

Bread + Honey House

The Bread + Honey House Arcadia is a breakfast and lunch spot that opened last summer. There are currently two locations: at 4801 E. Indian School Road (next to Taberna) and near downtown Phoenix at 4700 E. Van Buren St.

“The downtown location serves as a quick turnaround spot, with all items served in paper or to-go format. There are only nine seats inside and 50 seats on the patio,” chef and owner Javier Perez said.

He explained that the Arcadia location is full-service but also works as a “commissary store” because they prep and distribute everything to the Van Buren location from Arcadia. 

“The Arcadia store serves all of its dishes on real plates – and silverware is not plastic,” he laughed.

Bread + Honey serves traditional American and South Mexico-style dishes, and the restaurants are owned by husband and wife team Ana and Javier Perez.

According to Perez, two dishes have become staples and are what they have been recognized for. The chilaquiles, which Perez described as “simple, and yet so complicated to explain the flavor,” are made with fried corn tortilla chips sautéed with a fresh guajillo and pasilla roasted salsa, topped with crema fresca, cotija cheese, sliced onions, and cilantro with one egg cooked your way. 

Eli’s Fish Tacos are another fan favorite. They’re made with Modelo Blanco beer-battered seasonal white fish on two flour tortillas over a bed of honey-chipotle coleslaw and topped with cotija cheese, guacamole and cilantro.

“I think what’s unique about us is that we have a variety of multicultural food – guests can expect to find something for the whole family to enjoy,” Perez said. 

Bread + Honey House also offers specialty coffee, ice teas and soft drinks.