Last night, I had the pleasure of joining a dozen other grown-up kids in a candy store. Smeeks, to be exact — the super-cute shop in CenPho that everyone from Sunset magazine to Chow Bella has been raving about since it opened in July. (Here’s our slideshow.) I was there to lead a writing…
Back in August, I got word from a reliable source that Asia de Cuba, the three-year-old Mondrian Scottsdale outpost of restaurateur Jeffrey Chodorow’s upscale fusion hotspot, would soon become an Italian restaurant. It was an interesting twist for the hotel, since the restaurant space used to house Italian eatery Fiamma back when it…
The Chow Bella staff can not stay out of the kitchen. In anticipation of the Super Bowl, we’ve used our culinary talents to compete in a showdown of dips. Today’s dip: the aptly named Nothing Left to Lose Beer Cheese. Please, don’t make or eat the recipe provided below unless…
Sure, Matt and Ernie Pool’s newest enterprise, Giant Coffee, has been “coming soon” for months now. Back in October, I even got a First Friday sneak peek for Chow Bella readers. Last time I had a chance to chat up Ernie, who was busy serving the late lunch crowd at Matt’s Big…
There’s been a boom in Central Phoenix coffee shops lately, but so far, there’s certainly room for more — especially one serving locally roasted java, sandwiches, and homemade pastries. Something else that two-month-old Dolce Espresso (1025 E. Camelback) offers is even more novel: live video DJs. Brothers Cesar and Leo…
Ever notice how Ladies Night never seems to actually be about the ladies? Sure, women get killer drink specials and free cover, but that only seems to be designed to attract more single men to a restaurant or bar on a slow night — most of whom are secretly hoping one of the…
Over the past two years, chef Matt McLinn has done menu consulting and worked at a couple of resort restaurants, Pointe in Tyme at Pointe Hilton Tapatio Cliffs, and BLT Steak at Camelback Inn, but he hasn’t been nearly as high profile as when he was chef-proprietor of Scottdale’s now-defunct Methode Bistro. …
Robrt Pela is a family man, so when the family comes over, it’s a big deal. We are excited to score an invitation to his house, not only because he and his partner, Todd Grossman, live in a lovingly restored historic 20’s bungalow, but also because he is cooking. With Pela (a…
Chef Beau MacMillan must be high on life right now. Between his new Food Network show, Worst Cooks in America, becoming a sudden success, and his restaurant, elements, getting a big-budget makeover, the one-time Iron Chef America winner has more star power than ever. But he’s still been busy in the…
Today is Oprah Winfrey’s 54th birthday. Lately she’s been on a bit of a “best life” kick again with healthy recipes and guests like Alicia Silverstone touting the benefits of going vegan. Sure, we can appreciate the clean living carb-avoiding Oprah, but we have to admit, we sort of…
Molecular gastronomy (not the after-effect of eating too many black bean, spicy sausage and cheese nachos) is a scientific discipline that studies the physical and chemical processes that occur while cooking. In this seven-part series, we’re using our love of food and Carl Sagan to create molecular masterpieces of deliciousness…
Looking for the latest in tasty television? Need to know the need-to-watch episodes of your favorite foodie shows? Chow Bella is here to help. We’re reviewing the most delectable and dreadful with a handy, must-see schedule so you won’t miss a thing. Maybe when you’re a 68-year old business magnate,…
When the Boulders Resort was trying to come up with a tasty drink to celebrate their 25th anniversary, the bar aimed to make it mighty loaded with alcohol, but smooth and simple enough to make it enjoyable to most drinkers. The Silver Sip was formed, and the Long Island Iced…
Culinarily speaking, it’s the simple things that keep us coming back. Pizza, sandwiches, coffee: these are the things we need. And now they’ve just got a bit more convenient thanks to Chef Michael De Maria’s new venture: Mid City Kitchen. Food Critic Michele Laudig on Mid City Kitchen: De Maria’s…
There is no shortage of gastronomic luxuries at the Fairmont Scottsdale Princess. Chef Michael Mina’s Bourbon Steak has been mentioned numerous times in Chow Bella and the weekly cafe column. New Times has covered DJ nights and other events at the Stone Rose Lounge as well. Yet last night we…
In yesterday’s Chef Chat, we heard from Chef Gio Osso of Estate House. Just in time for stormy weekend, he gives us the rundown on one of his favorite warm dishes: Prosciutto-Wrapped Halibut. Here’s how it’s done…
For a while now, we’ve heard rumors that both Eddie V’s and Fleming’s are pulling out of Scottsdale’s DC Ranch. Turns out the rumor mill actually yielded some accurate info this time — at least on one count. We spoke with the manager on duty at Eddie V’s yesterday and he confirmed the restaurant is…
Still exhausted from making all those holiday treats? We are. No. More. Sugar. Cookies. While trolling half-heartedly for a recipe for homemade granola the other day, we landed on New York-based Sara Snacker, whose mouth-watering array of cute treats had us filling up an online shopping cart before you could…
“You get a lot of requests for certain things that are illegal.” And no, they’re not alcohol-related, but we couldn’t get this friendly guy to go any farther. Maybe you can. Hecomovich got his start in the business in the 90’s, bartending at Fumbles, a now-defunct ASU spot. He got a…
This just in from blogger David Bickford (a.k.a. PHX Rail Food), who Tweeted a Twitpic of the empty storefront this morning: Mill’s End, the long-running cafe located on the northern end of Mill Avenue, has closed. It was never a culinary destination, just a cozy hangout for students and urbanites…
A giant latte was all I thought I needed when I stopped by Urban Beans today, but then I walked up to the counter. Hello, toffee! Having been one of those weird kids who always craved the strangely adult-sounding Heath bars when everyone else was stocking up on Nerds and…
For a starter that appears on practically every restaurant menu, from Olive Garden to Postino, bruschetta (broo-SKETTA) is a remarkably appealing — and mispronounced — dish. The concept is simple: toast a slice of crusty bread and top it with pretty much whatever sounds fresh or appealing. Yes, die-hard Italian style bruschetta fans, crostini does…
