An early morning serving of food news, with no preservatives or additives. Scottsdale Restaurant RnR wants you to start your day off right with the most important meal of the day — breakfast. For the entire month of May, 7 days a week from 7:30 till 10 a.m. you can…
How can vegan food be tasty? We pondered this question as we picked up this week’s “Cafe” column to find an answer. At the very least, Michele Laudig found some tasty options minus any and all animal flesh. Food Critic Michele Laudig on Loving Hut: First time around, I went…
On the list of things that can’t be ignored, a box full of beer is fairly high. So you’ll understand my position when I tell you that this is the precise situation I currently find myself in. Sitting in and about my office are no fewer than twenty bottles of…
Sadly, it’s time to take at look back at those we lost during the month of April… Acua Ricky’s Big Philly Simply Unique Gelato & Italian Ice Black Forest Mill Central Grille…
This week’s Kitchen Ink comes courtesy of chef Bruce Griffin III, former executive chef of Central Grille, and former sous chef at Kai.”I got this done almost 5 years ago when my son was born,” says Griffin. “It’s his name in Japanese (Santiago). It is a replica of the Mac…
Sous Chef Nick Sheley of Boa Bistro in Mesa joined us for this week’s Chef Chat. When Sheley’s not preparing the next plate to leave the kitchen, he’s getting the restaurant ready for its next cooking class. In late March, Boa opened its kitchen doors for sessions led by executive…
Maybe someday a study will come out linking alcohol consumption to something beneficial (hah!), but recent research suggests another score for team anti-booze. So if your sniffling and sneezing is even worse than usual this year, you may want to put down that wine spritzer and read on…
A darling friend just introduced me to a charming gal named Corianne Sizemore, who just launched her new, vegan-friendly Treehouse Bakery, this week. While a retail bakery shop is in her future and she plans to start selling at the Downtown Phoenix Public Market as soon as her catering permit…
Chicago-based Al’s Beef has become synonymous with the classic Italian beef sandwich, starting as a small family-owned business in 1938 in the Windy City’s Little Italy neighborhood, and eventually becoming a chain with locations across Illinois. Condering the strong connection between Chicago and the Valley, Al’s Beef’s new location in…
Tommy McCormack makes you feel like a regular even if it’s your first time at Merc Bar. He makes sure his guests have a good time, whether there are four people at the bar or 400. McCormack, 34, has a passion for bartending, and he’s seen it as both a…
Il Vinaio, the downtown Mesa wine bar and restaurant that offered a special “Beer & Doughnuts” tasting in March, has come up with another unusual pairing: hemp ale and hemp brownies. From 2 to 6 p.m. Saturday, you can enjoy a pint of Hemp Ale, made by California microbrewer Firestone…
An early morning serving of food news, with no preservatives or additives. Don’t forget, Mother’s Day is this Sunday. If you have yet to make plans for the woman you owe your life to, we have a couple last minute ideas for you. Eddie’s House will be hosting brunch from…
Out of a job? Worried about spending? Fast-food restaurants feel your pain, right in their grease-soaked wallets, and right around breakfast time. At a 26-year high, the current jobless rate and economic stressing-out mean more folks are scarfing down Sugar Puffs at home instead of sausage biscuits on the go…
You can go vegan for a day or for a lifetime, and there are compelling reasons to do so. Perhaps it’s for ethical and environmental reasons, or maybe it’s just to keep your waistline in check. But for me, it all boils down to one simple thing: Is it delicious?…
On the list of things that can’t be ignored, a box full of beer is fairly high. So you’ll understand my position when I tell you that this is the precise situation I currently find myself in. Sitting in and about my office are no fewer than twenty bottles…
Yesterday we heard from Sous Chef Nick Sheley of Boa Bistro. Today the conversation continues. Sous Chef Nick Sheley’s no stranger to working with local farmers — he used to be one. Sheley grew up on a farm in Iowa, which he says was a big influence in his love for…
Scarfing down a sausage muffin before work? You’re one of the lucky ones. Thanks to the high unemployment rate and crap-ass economy, millions of people are no longer making the sunrise sojourn for fast-food breakfast fare. Instead, they’re sleeping in — opting for a bowl of bran flakes at home…
It’s time to give it up for moms. Yes, this Sunday is Mother’s Day and if you’ve already made reservations, the rest is pie. If you haven’t, however, here are some of the places in the Valley that might have a few extra tables. After all, it is the busiest…
A recent piece on National Public Radio highlighted the impact the Gulf Coast oil spill is having on the region’s seafood industry. Oil slicks threaten Louisiana, in particular, as the state’s $1.8 billion seafood biz is the second largest in the U.S. after Alaska. For landlocked seafood lovers in Arizona,…
Chef Charleen Badman’s creative, farm-fresh American cuisine, Pavle Milic’s expert selections of top Arizona wines, and a relaxed, convivial atmosphere have already turned Scottdale’s FnB into a favorite haunt of food enthusiasts, wine geeks, and other bons vivants, but now there’s another reason to visit the cozy five-month-old eatery. Next Tuesday marks…
Adam Richman, host of Man v. Food on the Travel Channel, took on an 11-pound, 30-inch meat-covered pizza in Atlanta, a 7.5-pound hamburger in Memphis, and a 72-ounce steak in Amarillo. Now, the kinda-looks-like-Fred-Savage feaster has taken the Ultimate Slider Challenge at the Chompie’s location in Tempe. In March, and…
