Another place to get crepes? Bring it on. ix-week-old Sandwich Club, in Old Town Scottsdale, husband-and-wife team George Venezia and Terrie Overstreet serve a casual menu of crepes, salads, wraps and sandwiches (like roast beef with blue cheese aioli, grilled brie with ham and tomato, and tuna salad with lemon,…
In this week’s Chef Chat, we heard from Chef Matt McLinn of The Grind. Today, he steps away from his meat grinder and gives us the rundown on one of his favorite desserts: Brioche Chocolate Bread Pudding. Here’s how it’s done…
So said the ever-quotable chef James Porter at Petite Maison, who just unveiled the new spring menu. One of the new additions has suddenly become one of the most popular dishes at the restaurant: frog legs. Cuisses de grenouille Provencal — sauteed with tomatoes in white wine, butter, and garlic –…
Passover, or Pesach, is the Jewish festival commemorating the emancipation of Israelite slaves in Egypt. As with most holidays, there’s a special place for food within the celebration. Whether you’re looking for a place to dine out this Passover or want to host a family dinner this year but can’t…
Yesterday, Helen Ori shared a glimpse into the life of a modern-day saloon sweetheart at Cave Creek’s C4 Martini and Wine Bar. Working alongside General Manager Teresa Thompson, whose vision for bar trends and cocktail combinations have helped mold C4’s set of classic libations with a twist, Ori and C4…
I’m very intrigued by this flyer I picked up at That’s A Wrap the other day, for a new “brunch spot and trunk sale” called Monkey C, right smack in the middle of the Coronado District (1318 E. Palm). These folks have been doing their own DIY boutique, with crepes served…
Yesterday we heard from Chef Matt McLinn of the Grind. McLinn and his two business partners George Monzures and Allen Thompson opened The Grind on Camelback Road and 40th Street in February with a neighborhood hangout in mind. That said, the menu is a bit fancier than your typical backyard…
Molecular gastronomy. Please. The process was more like a cruel joke. Mixing food with chemicals? Impossible to find ingredients? Extra money for supplies? Outcomes resembling the back end of the digestive process versus the front? And, of course, the invasive metric system. The pranksters? The Frenchies at Cuisine Innovation, makers…
We don’t want to get all icky sweet, but we’ve got to tell you how impressed with are with the line up of contestants for Caramelpalooza, our first-ever caramel tasting at Smeeks candy store. Come on over to Smeeks tonight at 7 for a first-come-first-serve caramel tasting. Along with an…
An early morning serving of food news, with no preservatives or additives. Starting today and continuing through Sunday, April 4th, Valley restaurants and local news channels are teaming up with Waste Not to help end local hunger. Purchase the “Waste Not Special” from participating restaurants and 50% of the proceeds…
Nobody from Arizona made the cut for the James Beard Awards’ finalists lists earlier this week, but one local chef is getting an incredible chance for exposure to the culinary community at large. Quiessence chef-owner Greg LaPrad just confirmed he will be a guest chef at the James Beard House in…
There’s nothing like working up an appetite shopping for Summer wear. Of course with bikini season right around the corner, stopping for a bite to eat might not be the most flattering decision. Then again, that’s what crunches and lunges are for, right? This week’s “Cafe” column discusses the a…
salmon sashimi to match my environment on a recent lunch visit. edamame with sea salt were still slightly al dente, in a good way. …
The last time I received an Easter basket, I was listening to Flock of Seagulls and teasing my hair with Aqua Net. EEEk. Egg decorating and pre-made baskets may be geared towards kids, but that doesn’t mean adults have to miss out. Here are a few suggestions to make a sweet holiday basket…
For Helen Ori, bartender at C4 Martini and Wine Bar in Cave Creek, the mix of new and familiar faces from travelers and locals brings something new to her job every day and fuels her inspiration for cocktails. “I like Cave Creek because everybody knows everybody, it’s a close-knit community,…
Customers must’ve been hungry for more. Popular North Phoenix breakfast joint Scramble has made some tweaks to its a.m. offerings with goodies like a lox platter, steak & eggs, and a “Ginormous” combo plate that includes a ton of food — three eggs, three ham steaks, three dollar cakes, and…
In a rather repulsive example of how “That which does not kill you makes you stronger,” snake wine (made predominantly in Vietnam, Thailand and other parts of Southeast Asia) is said to contain medicinal properties that can cure a variety of ailments as well as improve sexual performance (kind of…
He’s back and grinding with a vengence. After selling Methode Bistro, heading up Pointe in Tyme and BLT Steak, and working a few low-profile menu consulting stints, Chef Matt McLinn returned to the spotlight in February with his own burger concept, The Grind.Call it a jump on the burger bandwagon,…
Restaurateur Terry Craig (Jalapeno Inferno) just opened his new North Scottsdale spot, Rhythm & Wine, in the space that used to house Three Tomatoes and a Mozzarella. As you might guess from the musical name, the restaurant has a rock theme, which extends all the way to its menu categories:…
An early morning serving of food news, with no preservatives or additives. The North Scottsdale Salty Senorita location is now Salty’s Beach Bar. Head north and celebrate the grand opening today from 11 a.m. till 2 p.m. All day long (or until you pass out) you can enjoy free samples…
Dining in a department store is nothing new, but it’s no wonder the concept has such staying power. Keep shoppers on the premises to refuel, and hopefully they’ll go right back to spending their dough. However, Fred’s — the restaurant at Scottsdale Fashion Square’s new Barneys New York — is…
