Bad Jimmy’s is a collision of unapologetic energy, akin to The Ramones, the invaluable influence of Chris Bianco, and premium beef raised in the pastures of Arizona. It is also Arizona’s hottest burger joint. The wafting aromas of seared beef engulf you the moment you walk through the door. The clean white and red classic diner colors highlight the space. And then there’s the music, deliberate and essential. As the kids say, it’s a vibe.
Raised in central Phoenix, owner and founder James Piazza recalls food being a big part of his life, from his Italian grandmother’s baked ziti to his mom’s New Mexico-style sopapillas and pozole. However, his first love was music, as he spent time touring the world playing guitar in punk bands. These adventures opened his eyes to global food culture, and upon his return to the Valley, he landed a job working for the legendary restaurateur Chris Bianco. Starting as a front-of-house expo, James transitioned to back-of-house work, drawn in by the rhythm and structure of the kitchen. It was here that he found his calling, immersing himself in culinary culture, techniques, and philosophies. This eventually led James to move to L.A. to help Bianco with his California expansion. While experiencing L.A.’s vibrant food scene, Piazza dove into the private chef world, becoming a go-to for Shane Smith of Vice.
When COVID hit in 2020, James found an opportunity to pursue his idea of bringing a world-class smashburger to Phoenix. With the help of a stimulus check and amazing friends, James’ pop-up quickly gained a huge local following, eventually necessitating a brick-and-mortar location. Since opening their initial spot on Pierce and 1st Street in downtown Phoenix, James and his team have created THE must-hit burger destination in Arizona, continually pushing the envelope with simple yet delicious food experiences.
James emphasizes the importance of a higher fat content in the beef to create the perfect smash. The classic 80/20 blend strikes the mark. The pasture-raised beef James uses is sourced from K4 Ranch in Prescott, giving it that extra Arizona touch. Classic American cheese provides the perfect melt and nostalgia. A soft Martin’s potato bun, pickles, not-so-secret sauce, and griddled onions complete the Double Burger. This burger is the cornerstone of Bad Jimmy’s, earning the restaurant the 2025 Most Crave-Worthy Burger Foodist Award from the Arizona Restaurant Association. A few variations are available, including a veggie patty option and one that features pastrami.
Along with the original Downtown location, Bad Jimmy’s opened a second joint in Scottsdale off of Indian School. A third location is on the way in the Uptown Phoenix neighborhood as well. The current locations see a variety of specials, often seasonal in nature, including smoked and fried wings, limited burger runs, and even more elevated fare like burrata with strawberries and olive oil.
Each location has a full craft cocktail program curated by Piazza’s longtime friend Roman Barreras. Staples like Whiskey Sours and Negronis are available, and a Toki Highball can even be had on draft. However, the real fun is in the house signature cocktails or the Mystery Shot.
Dessert specials rotate frequently, but organic soft serve ice cream from Straus Creamery in California is always on the menu. Straus Creamery is the first 100% organic creamery in the U.S., and Bad Jimmy’s offers flavors including chocolate, vanilla, and swirl. For a uniquely indulgent choice, try the vanilla soft serve with olive oil and sea salt.
Bad Jimmy’s isn’t just a burger joint—it’s a celebration of passion, creativity, and community. With every bite, sip, and song, James and his team invite visitors to experience something truly special: a place where simple ingredients, a punk rock attitude, and homage to Arizona come together to create an unforgettable food experience.
written by: eric walters | photographed by: luke irvin
𖡡 7620 east indian school road, suite 101, scottsdale, az 85251 |108 east pierce, phoenix az 85004