While other cities are gearing up for prime farmers’ market season, many of our locals are taking a vacay. Find out where you can snag fresh produce and organic goodies throughout the summer in this week’s Meal Ticket dining newsletter. We’ll also point you towards local pastries inspired by the…
I suppose there are some tried and true secrets to making relationships work. And while I won’t toss out altruisms here, I’m sure openness and honesty are great policies to employ to that end. But as evidenced by a conversation I listened-in on last night at work, I’m as convinced…
Summer’s here and the slowdown is palpable. But the flurry of culinary and charity events that started in the spring hasn’t sputtered out yet. In fact, one of the longest-running ones takes place this Thursday night. Flavors of Phoenix makes its 18th annual go-round on May 21 at the Westin Kierland…
New-ish Irish pub The Turf is only open for breakfast on weekends and Mondays — which puzzled me for about two seconds until I thought about it. People are always doing a drive-by to see what the line’s like at Matt’s Big Breakfast, and these days, it’s always a crowd…
We’ve always been addicted to ice cream. Gelato is still going strong. And tangy Korean-style frozen yogurt is plenty popular. So I would not be one bit surprised if bing soo became the next frozen dessert trend in the Valley of the Sun. It’s a kind of Korean sundae, with…
Things are not as they appear with the Abu Abed Energy Drink. Looking at the can, which is covered in Arabic writing, gives the impression that this drink is perhaps a Middle Eastern import (we picked ours up at Lee Lee’s supermarket in Mesa, which sells food and drinks from…
First off, the name “Mexican Chocolate Tofu Pudding” has too many adjectives to sound as though it would taste any good. It’s like it was invented during a bad game of culinary Mad Libs. Second, who the heck puts tofu in pudding? Nonetheless, we spotted this recipe in last week’s…
Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week: Monday Night Martha: Cranberry Sorbet John Mariani Gives Scottsdale…
There comes a time when one must return to basics to see how far they’ve come. I felt that my beer-swilling compatriots and I had become too comfortable drinking beers that, frankly, don’t suck. How can we review good beers without the taste of vile brews fresh in our memories?…
Hana Japanese Eatery (5524 N 7th Ave Phoenix, 602-973-1238) is a family place. From the five members of the Hashimoto clan who work there and the well-loved staff who tend to your every whim, you’ll feel like a long lost cousin after your first visit. And there will be more…
I can’t resist the drama, so I’ve reposted a current Chowhound thread in case the moderators possibly pull the entires. In a nutshell, Eric Schaefer — a local foodie who goes by ejs1492 on Chowhound, and whose blog, Eric Eats Out, is one of my faves — has been accused by…
If you consider yourself a Slow Foodie, you need to find an excuse to get to The Deli in Queen Creek. A good friend recommended it to me awhile ago — he stops by on his routine visits to The Pork Shop — and when I saw him a couple weeks ago,…
A few weeks ago, I wrote about a wonderful Creole/Caribbean restaurant on Broadway Road in south Phoenix. I remarked that the eatery, Second Line, was one of a few hidden gems on this busy but sparsely populated stretch of road. Irie, a purveyor of Jamaican cuisine, west of Second Line,…
When we think of delicious delicacies that are affordable and filling we reach for ethnic food. We’ve been known to toss down a few spring rolls. We’ve gorged on samosas. We’ve even been known to get down on a pate-laced Vietnamese sandwich. Leave it to Food Critic Michele Laudig to…
Emmy Ayafor, the Camaroon native and now former chef-owner of West African eatery Bantu Bistro, has left his CenPho restaurant and is searching for a new location in Phoenix to reopen his concept. Ayafor had opened Bantu in the former Johnny’s Uptown space in December, but after a recent dispute about taking…
It’s no surprise when a current sensation like Lady Gaga or Robert Pattinson (if only!) shows up to swarming mobs of fans. But the stars of yesterday can also draw packed houses — if they’ve got a cult following. And they put out this wacky infomercial. Over 500 fans flooded…
Congrats to Sweet Republic owners Jan Wichayanuparp and Helen Yung, whose year-old North Scottsdale shop gets a mention in Bon Appetit’s June Hot 10 list of the country’s “Best Ice Cream Shops.” Can’t say it really comes as a surprise — these hard-working ladies have earned the honors with homemade ice cream and…
From conversations with my friends to the pages of the New York Times, budget dining is as popular a topic as ever. Everyone’s on the lookout for a killer taco, a scrumptious hot dog, a bargain breakfast, or an irresistible happy hour special. I’m sure the economy is partly responsible,…
It’s a sure sign that summer’s here. Vincent’s Camelback Market, the charming mini-farmer’s market held in the parking lot at Vincent on Camelback, shuts down during the hottest months of the year. This Saturday, May 16, is the last day to indulge in pastries, tamales, fresh crepes, produce, cheeses, and more…
If you’re having a horrible day and you need something to turn it around, head to Scratch Pastries in Scottsdale and see if your first bite of a fresh salted caramel macaron doesn’t make you smile in spite of everything else. I stopped by for lunch today and was…
We’ve often wondered what it takes to get one’s art displayed at local restaurants. Money? Notoriety? Clearly, if you’re trying to bust into the likes of Malee’s or District American Kitchen, you’ll need representation via the galleries they’ve partnered up with. This (almost) guarantees the restaurant that the art they receive…
Some flowers make a cute and colorful edible garnish. Some, like roses and hibiscus, impart magical flavor through their essences. But the large and meaty squash blossom is practically an entree on its own and has enriched its local cuisines for centuries. The taste is much like young tender squash,…
