The annual Chile Pepper Festival will be scorching taste buds this weekend on Roosevelt Row in Phoenix. Dozens of restaurants will be competing for best chile dish. There will be chile roasting, cooking demonstrations, and plenty of booze.
Fall is officially here, which to many people means jacket weather and falling leaves, but here in Phoenix it mostly means festival season.
A central Phoenix restaurant serving Chinese for three-plus decades, Gourmet House of Hong Kong, will close. The kitchen will be cooking this week until food runs out. All beer will be 50% off.
Sing Chan hand-pulls different sized noodles at China Magic Noodle House in Chandler. He learned the noodle method from his cousin, who learned from a restaurant in Fuzhou, China.
We spend a holiday weekend on the road, tasting more than 80 Sonoita-Elgin wines. The Arizonan AVA produces much better wine than you would expect. Some has even been served at Presidential state dinners.
Sue Speidel, the owner of now-closed cafe Orange Table, is opening her newest cafe venture in Scottsdale this November.
Oren Hartman was a weekend ‘cue enthusiast until opening two barbecue joints in metro Phoenix, the first three years ago. Today, he is producing strong barbecue, including stellar beef short rib.
We can’t wait to tell you who’s participating in the 2017 Roosevelt Row/Phoenix New Times Pie Social, November 19 at Margaret T. Hance Park.
Perfect for a patio, the history of the spritz stretches back to a time when Venice was part of the Austrian Empire.
September was an eventful month in the metro Phoenix food world, with places opening, closing, and rebooting menus. We round up 12 pieces of news scene for those who want to catch up.
The 20 taps at Original Gravity will offer in-state, national, and international beers as well as cocktails and wine.
An old school Italian American Bakery crafts killer cookies, cheesecake, and cannolis.
For $45, you can knock back drinks and sample eats at the 18th annual Best of Phoenix A’fare.
This eatery has been stewing oxtails according to the owner’s recipe and serving them as a special for decades.
6 Degrees, a large gastropub, recently opened its door’s in Scottsdale’s Gainey Ranch. The chef is a veteran of the Chicago dining scene and channels culinary traditions from all over the country and world.
Encased in a light, flaky, almost croissant-like crust, Squarz Bakery offers five different hand pies for breakfast and lunch.
A food writer spit-roasts an unfortunate creation known as the MEATBALL SALAD.
Wren House Brewing Company and Little Miss BBQ are collaborating on a pecan pie wheat wine that will be on tap at Wren House by early November
Blue Hound in downtown Phoenix crafts thoughtful, innovative cocktails. Mixologist Phil Clark takes a complete, garnish-to-cube approach to mixing drinks, and the result is an uncommonly good bar program.
Sometimes only a massive platter of Eastern European dumplings will do.
Hailed as the Freakonomics of food, Devoured pulls back the curtains on what we eat, how, and why.
Three hungry writers hit the trucks, taquerías, and streets to track down the tastiest tacos in the Valley. What they found–these 50 varied tacos–spotlights the skill that local cooks and chefs have with the humble folded tortilla.
