They say that breakfast is the most important meal of the day, but what they don’t tell you is that it’s delicious during the rest of Earth’s daily rotation. Enter Crackers & Co. Cafe, a local chain that’s serving breakfast up constantly. Food Critic Michele Laudig on Crackers & Co…
Curious to see the final menu at brand-new Radio Cafe, the new incarnation of Radio Milano? I know they switched up the name so that they weren’t tied to Italian food, but perhaps they should’ve just called it Radio Kyoto — there are seven different sushi rolls in the mix,…
I’ve been eating Milky candies for the last 20 years. These iconic Japanese sweets are chewy milk-flavored caramels that can be incredibly addicting, especially if you get a fresh bag. I could eat a dozen in one sitting, dentist be damned.Today I was a little too excited to find a…
In this week’s Chef Chat, we heard from Chef Eric Gitenstein of Lola Tapas and mftasty. Today he shares his recipe for a Lola Favorite: Grilled Hanger Steak with Rioja Onion Jam. Here’s how it’s done…..
Frank Vairo is looking to start a revolution. The 32 year-old bartender at Upstairs at Estate House is single-handedly working to create a new generation of timeless cocktails with a modern twist. After working at neighboring Kazimierz Wine Bar for the past nine years, he brings an expertise in wine…
Yet another storm is brewing on the ‘net, this one over an adults-only product with oh-so-cute packaging that will appeal to little girls everywhere: Hello Kitty Wine. Yes, Japan’s beloved animated feline is all grown up — as evidenced from the saucy Hello Kitty in a cocktail dress, champagne glass in hand,…
Aqua-massagers. Perfumania. Glamour Shots. People-watching. A freakin’ carousel in the food court. What better place to set up a fast-food eatery featuring festival fare than in the Arizona Mills Mall? In this week’s Fry Girl review, I’m cruisin’, circus-style, through the gala grub of Festival Foods. The first, and only,…
In our recent feature Kitchen Ink, we brought you a roundup of tattooed chefs from across the Valley, followed by weekly installments of more photos. Today, we bring you “recovering chef and sommelier” Jacob Lebo’s “In Vino Veritas,” which means “In wine is truth.” Lebo can still be found mixing cocktails…
An early morning serving of food news, with no preservatives or additives. Get your tickets today for Sugar & Champagne: The SAVORlife Soiree happening this Friday at the Phoenix Art Museum. Complimentary champagne tasting, dessert, live entertainment and access to all of the museum’s exhibits including Ansel Adams. Tickets are…
From time to time, debates about the merits and downsides of chain restaurants show up in food-centric forums like Chowhound, and they always get me thinking about the little guys — the local businesses that happen to be successful enough to open more than one location. At what point do…
Check the scene: A music festival in Tennessee 25 years ago. Chicagoan Rich Hollerbach meets Philadelphian Tony Scalia. They know big cities, and they know big-city food that packs a punch. Rich has downed dozens of Chicago dogs, and Tony’s chowed enough cheese steaks to fill the Liberty Bell. Cue…
The Passover seder — simply put, a Jewish ceremony commemorating the Israelites’ exodus from Egypt — is all about suffering. There’s a lot of talk of plagues like boils and lice, you eat bitter herbs and, traditionally, the service includes a meal featuring some pretty inedible food. Not this year. This year,…
Been eager to look at the menu for this new noodle joint opening up in Tempe on Saturday, and finally got a copy of the rundown. Miso ramen with char siu pork sounds good . . . Read on for the full menu:…
Yesterday we heard from Chef Eric Gitenstein of Lola Tapas. Gitenstein joined the Lola team and now works with owner Felicia Ruiz on menu items and seasonal concepts. Coming up? Gitenstein says they’re working on bocadillos, or Spanish sandwiches and a gaspacho-inspired take on the bloody mary (think cucumber-infused vodka…
Craving Japanese for lunch? If you’re in North Scottsdale, now you have one more option. Upscale Japanese eatery Roka Akor just kicked off weekday lunch service (11:30 a.m. to 2 p.m.) this week. The daytime fare is more casual (and wallet-friendly) than the dinner options. Look for salads, sushi, rice bowls, and noodles, including…
George and Laura Duerr already have countless celebrities and private clients in their Rolodex from 13 years of special event and wedding planning for their company Ashley Manor in Chandler. Now, they’ve gone into the restaurant biz, in a completely different part of town. Their new grill and smokehouse, Cody’s, just…
The white wrapper of Wicked Bakery’s entry opened to a slightly greasy caramel — not a good start. But once I bit in, the soft treat exploded with a sweet and slightly sour taste and a salty crunch that fooled our taste buds. Peanut? Toffee? The suggestions were endless, but no one…
Who says you have to wait until the sun goes down to have a good time? “I’m later than I thought,” the tall, white-haired, white-mustached man apologizes to Tana and I as he jumps out of his pickup in the back parking lot of The Recovery Room. It’s a little…
Don’t these precious little gems look like some kind of exotic bonbons? They’re quail eggs from my friend Rachel Bess, who raises chickens and quail in her CenPho backyard, better known as “Rachel’s Tiny Farm.” She blogs about her experiences, occasionally sells eggs at the Phoenix Public Market on Saturdays, and even…
An early morning serving of food news, with no preservatives or additives. Fred’s at Barneys had announced their new series of wine dinner that will be held on the first Tuesday of every month starting April 6th. The first dinner in the series will feature a four-course dinner with wine…
The Spot: The District American Kitchen and Wine Bar 320 N. Third St. Phoenix, AZ 85004 602-817-5400 www.districtrestaurant.com The Hours: 3 till 7 p.m. and reverse happy hour is 10 p.m. till close Monday through Friday. The Details: $3.75 sangria, $3 microbrew pints, and deals on small plates. Nothing on…
