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Chilte is a bold, vibrant culinary experience redefining modern Mexican cuisine in the heart of Phoenix. Founded by critically acclaimed Chef LT Smith — former NFL athlete turned award-winning chef — Chilte brings heartfelt flavors, creative technique, and deep respect for tradition to every plate. Named one of Bon Appétit’s Best New Restaurants of 2024, Esquire’s Best New Restaurants of 2024, and a James Beard Award Semifinalist in 2025, Chilte is fueled by innovation, friendship, and storytelling through food. From classics to daring and experimental seasonal dishes, every bite at Chilte is designed to surprise, connect, and leave a mark. Provecho!
Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
Address and Contact Information
Address: 765 Grand Ave, Phoenix, AZ 85007
Phone: (602) 807-5226
Website: https://www.chiltephx.com/
Menu Photos
Order and Reservations
Reservations: chiltephx.comopentable.com
Photo Gallery
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Reviews
Trisha Randall
Totally blown away by the food here! We were so excited to try Chilte, and it did not disappoint! From the yucca frites, to the hoja santa quesadilla, to the Jamaica birria, to the final bite of cheesecake—DELICIOUS. Our server was so lovely! She knew the menu incredibly well, made great recommendations and even took the time to offer substitutions as available for my husband who is dairy-free. She was so intentional with his order and genuinely cared that we enjoyed our meal. Super cozy and fun atmosphere and well worth it for our birthday dinner! The aioli on those frites was to die for!
… moreIsabella Wells
Okay, breakdown:
The small bites are truly small bites. If you have a party of 4 or more, get 2 of each appetizer you order.
The birria tacos are AMAZING. Omg. You have to order it. I did the flour tacos with beef birria. 10/10.
The atmosphere is very modern and unique, with a blend of club-mexican.
… moreThe small bites are truly small bites. If you have a party of 4 or more, get 2 of each appetizer you order.
The birria tacos are AMAZING. Omg. You have to order it. I did the flour tacos with beef birria. 10/10.
The atmosphere is very modern and unique, with a blend of club-mexican.
HD
We tried several dishes at Chilte — the Quesa Birria Tacos and Santa Quesadilla were definitely the highlights, and the Sweet Plantains were also really good. The Mole de la Casa was okay, but after having mole in Oaxaca and CDMX, it’s hard for us to be impressed. That said, most people who haven’t had mole will probably really enjoy it. The flautas themselves were quite hard and overly crunchy — even difficult to cut with a knife. The Carne Apache was interesting but not something we’d order again.
On a positive note, the Poblanita Margarita with mezcal was outstanding — one of the best margaritas we’ve ever had.
The overall atmosphere was a bit chaotic — it was loud inside, and there was a club-style event outside the restaurant with people leaning against the glass right next to us while we were eating, which was a bit uncomfortable. We had high hopes for Chilte after finding Bacanora underwhelming, and while this was a bit better, it still didn’t quite live up to the hype.
… moreOn a positive note, the Poblanita Margarita with mezcal was outstanding — one of the best margaritas we’ve ever had.
The overall atmosphere was a bit chaotic — it was loud inside, and there was a club-style event outside the restaurant with people leaning against the glass right next to us while we were eating, which was a bit uncomfortable. We had high hopes for Chilte after finding Bacanora underwhelming, and while this was a bit better, it still didn’t quite live up to the hype.
Roxanna Vega
We went to Chilte for their Valentine’s Day prix fixe dinner and left extremely disappointed. For a restaurant described as “cuisine that blends traditional roots with creative, experimental ingredients” we failed to find anything creative or experimental about the menu.
The prix fixe menu wasn’t released until very close to Valentine’s Day, so we booked without knowing what would be served. The evening was promoted as a steakhouse-style experience, yet the main course was a BURGER. With a bill close to $400, the food and service did not justify the cost AT ALL.
Some of the biggest issues:
* The shrimp course had an unpleasant, squishy texture and zero flavor.
* The chile relleno was unbelievably salty and just not enjoyable.
* The menu felt disjointed and lacked cohesion, and nothing stood out. Everything lacked flavor.
* Plates arrived dirty, which shows an extreme lack of attention to detail.
* Our water glasses were never refilled at any point during the meal.
* No fresh plates or cutlery were offered between courses.
* We stepped away briefly and came back to find our food cleared and discarded, despite asking that it not be removed.
* Service from both the host and servers felt extremely inattentive and borderline rude. A mandatory 25% gratuity is just ridiculous given the extreme lack of hospitality.
We noted a very common food allergy when booking, but staff seemed unprepared and scrambled to address it once we arrived.
We make a real effort to support local, small businesses because they are such an important part of the Phoenix community. Experiences like this make that support feel taken for granted rather than earned. The consumer’s experience is clearly not valued nor kept top of mind at Chilte. There are far better dining options in Phoenix at this price point.
… moreThe prix fixe menu wasn’t released until very close to Valentine’s Day, so we booked without knowing what would be served. The evening was promoted as a steakhouse-style experience, yet the main course was a BURGER. With a bill close to $400, the food and service did not justify the cost AT ALL.
Some of the biggest issues:
* The shrimp course had an unpleasant, squishy texture and zero flavor.
* The chile relleno was unbelievably salty and just not enjoyable.
* The menu felt disjointed and lacked cohesion, and nothing stood out. Everything lacked flavor.
* Plates arrived dirty, which shows an extreme lack of attention to detail.
* Our water glasses were never refilled at any point during the meal.
* No fresh plates or cutlery were offered between courses.
* We stepped away briefly and came back to find our food cleared and discarded, despite asking that it not be removed.
* Service from both the host and servers felt extremely inattentive and borderline rude. A mandatory 25% gratuity is just ridiculous given the extreme lack of hospitality.
We noted a very common food allergy when booking, but staff seemed unprepared and scrambled to address it once we arrived.
We make a real effort to support local, small businesses because they are such an important part of the Phoenix community. Experiences like this make that support feel taken for granted rather than earned. The consumer’s experience is clearly not valued nor kept top of mind at Chilte. There are far better dining options in Phoenix at this price point.
david hildner
Sitting at the bar is my go to for restaurant eating and our experience at Chilte’s bar did not disappoint! Alex crafted us tasty cocktails while sharing menu details, history and all around general goodness about Phoenix.
The menu at Chilte is ever changing, but for this evening I indulged in the oyster and mushroom mole de la casa and my brother enjoyed the Quesa Bierra Taco. Both entrees were an infusion of flavors on the tastebuds! The jalapeno side garnished was BOOM!!
Appetizer of Mexican fries and street corn are a must, and we also dove into dessert of cheese cake and ice cream with salted caramel topping.
Delightful evening in a great setting.
… moreThe menu at Chilte is ever changing, but for this evening I indulged in the oyster and mushroom mole de la casa and my brother enjoyed the Quesa Bierra Taco. Both entrees were an infusion of flavors on the tastebuds! The jalapeno side garnished was BOOM!!
Appetizer of Mexican fries and street corn are a must, and we also dove into dessert of cheese cake and ice cream with salted caramel topping.
Delightful evening in a great setting.
Jordon H
Chilte is an absolute gem! The food is incredible—every dish feels so carefully thought out and executed, with bold flavors that really stand out. You can tell the chefs put a lot of creativity and passion into how the dishes are crafted and presented.
The atmosphere is vibrant and matches the modern, new-age Mexican vibe perfectly, making the whole dining experience feel fresh and exciting. Service was attentive and welcoming, which tied everything together beautifully.
The only small thing I’d note is that because the space is on the smaller side, it can get pretty loud. Adding some sound-dampening materials would make it even more enjoyable.
Overall though, I’d highly recommend Chilte to anyone looking for a unique, flavorful, and memorable dining experience .
… moreThe atmosphere is vibrant and matches the modern, new-age Mexican vibe perfectly, making the whole dining experience feel fresh and exciting. Service was attentive and welcoming, which tied everything together beautifully.
The only small thing I’d note is that because the space is on the smaller side, it can get pretty loud. Adding some sound-dampening materials would make it even more enjoyable.
Overall though, I’d highly recommend Chilte to anyone looking for a unique, flavorful, and memorable dining experience .
Jaime Johnson
Man this place has sooo much potential! But, just missed the mark on execution. Yucca fires were 10/10 best thing we ate. Other than that everything came out really luke warm. The plantain was uncooked and should’ve just been fried IMO. Flautas were overcooked and super hard to cut into. Fish just needed some freshness, spice and/or acidity. Mole, okra and beets all very earthy no balance. Crust on the baklava cheesecake was hard as a rock and inedible. Really wanted to like this place but it was a disappointment! service was good.
… moreAndrew Mydland
Best mole I’ve had since Red Iguana in salt lake. Excellent must have dish, great bartender and good unique quality drinks. Give yourself time to find a place to park. Highly recommend the oxtail mole enchilada type dish.
… moreLukas
Chilte is trying to be a lot of things, much like its decor: loud, ambitious, and visually arresting. But like an interesting cocktail with no finish, the execution ultimately lacked cohesion. This is a kitchen working with high-quality ingredients, yet seemingly hesitant to let them speak for themselves.
We started with the plantain, a dish that signaled early confusion. The fruit itself was unripe, far too firm, and lacked sufficient sweetness. Paired with vegetarian beans that were shockingly bland, crying out for some smoky seasoning or a deeper aromatic complexity.
The dinner improved with the mains. The quesadilla and the huitalacoche corn tacos were far better. The sauces were flavorful, and the flash fried jalapeño offered a delicious, savory heat. The problem? Both dishes were heavy and greasy. The cook needs to step back and let the inherent quality of the components shine.
The cocktails mirrored the food’s identity crisis. The Sinaloa Shogun before dinner was light and refreshing but felt thin on spirit and devoid of any real complexity. The post dinner Por Siempre was an improvement, offering welcome smokiness from the Sotol and a charred orange aroma, but it still lacked a needed punch of citrus.
We finished with the Corn Cheesecake. It was balanced, a light, sweet, and savory blend with airy whipped cream, but it failed to leave a lasting impression. A simple addition, perhaps more cinnamon, could have elevated it.
Ultimately, Chilte is a place with immense potential and a vibrant attitude, but it needs to stop trying so hard. Right now, it’s a beautiful concept that is still finding its way, resulting in food and drink that too often misses the point. If you like fresh, flavorful food and cocktails in a similarly rebellious vein, save yourself $100 and go to Taco Chelo instead.
… moreWe started with the plantain, a dish that signaled early confusion. The fruit itself was unripe, far too firm, and lacked sufficient sweetness. Paired with vegetarian beans that were shockingly bland, crying out for some smoky seasoning or a deeper aromatic complexity.
The dinner improved with the mains. The quesadilla and the huitalacoche corn tacos were far better. The sauces were flavorful, and the flash fried jalapeño offered a delicious, savory heat. The problem? Both dishes were heavy and greasy. The cook needs to step back and let the inherent quality of the components shine.
The cocktails mirrored the food’s identity crisis. The Sinaloa Shogun before dinner was light and refreshing but felt thin on spirit and devoid of any real complexity. The post dinner Por Siempre was an improvement, offering welcome smokiness from the Sotol and a charred orange aroma, but it still lacked a needed punch of citrus.
We finished with the Corn Cheesecake. It was balanced, a light, sweet, and savory blend with airy whipped cream, but it failed to leave a lasting impression. A simple addition, perhaps more cinnamon, could have elevated it.
Ultimately, Chilte is a place with immense potential and a vibrant attitude, but it needs to stop trying so hard. Right now, it’s a beautiful concept that is still finding its way, resulting in food and drink that too often misses the point. If you like fresh, flavorful food and cocktails in a similarly rebellious vein, save yourself $100 and go to Taco Chelo instead.
Sam Murphy
There’s a lot of great restaurants in Phoenix, but I keep coming back to Chilte.
Starting with the highlight, the food. The flavors, textures, quality of ingredients, and care put into this each dish makes the entire menu a must-try. On this iteration of the menu, I come back to the plantains every time. My husband and I go to battle for a 50/50 split. And the sauces. My god, the sauces. Have I licked the plate clean before? On more than one occasion.
Which leads me to the atmosphere. It’s the type of place you can get top caliber food and still not get judged for the plate clean. It’s unfussy, but stylish and intentional. Perfect spot for a date or night out with friends.
The service is laid-back, but attentive and personable. At this point, it feels like servers, bartenders, and kitchen staff alike are friends.
Chef LT is an undeniably, talented chef, but still so humble and kind.
If you’re a Phoenix local or just visiting, 10/10 recommend a meal enjoyed at Chilte.
… moreStarting with the highlight, the food. The flavors, textures, quality of ingredients, and care put into this each dish makes the entire menu a must-try. On this iteration of the menu, I come back to the plantains every time. My husband and I go to battle for a 50/50 split. And the sauces. My god, the sauces. Have I licked the plate clean before? On more than one occasion.
Which leads me to the atmosphere. It’s the type of place you can get top caliber food and still not get judged for the plate clean. It’s unfussy, but stylish and intentional. Perfect spot for a date or night out with friends.
The service is laid-back, but attentive and personable. At this point, it feels like servers, bartenders, and kitchen staff alike are friends.
Chef LT is an undeniably, talented chef, but still so humble and kind.
If you’re a Phoenix local or just visiting, 10/10 recommend a meal enjoyed at Chilte.