Restaurants

Flagstaff’s Rochelle Daniel says collabs are the “secret to success,” inspiring creativity as chefs blend ideas and cuisines.

“We’re really focused on bringing the best of class,” the developer says of the local and imported restaurants coming to PV.

We can confirm, the Spam cocktail is delicious. Here’s what else to order at Liquor Pig in Scottsdale.

The fried chicken and biscuit joint has secured two Valley spots, with plans to open its first Arizona restaurant this year.

As the sandwich shop serves its final customers, the Zawatski family reflects on food, family and their flavor-packed legacy.

The menu at this uptown eatery offers a little of everything. Make sure to leave room for this decadent upside-down dessert.

The soul food spot opened last fall, inspired by family memories and recipes. Big Bacon’s finds its groove downtown.

From a culinary and design dream team, the new restaurant aims to bring European flair to classic American brunch and dinner.

The creative, handcrafted ciders include Prickly Pom and Hazy Apple. Here’s what to expect at the new Tempe bar.

The Tales of the Cocktail Spirited Awards named its Regional Top 10 Honorees. Phoenix bars showed up strong.

The shop sells traditional Icelandic skyr, pronounced like skier, in bowls, smoothies and other treats.

After nearly nine years in Phoenix, “it comes to an end,” chef and co-founder Richard Hinojosa shared on social media.

State Farm Stadium and PHX Arena are getting glamorous on gamedays with exclusive food and drink options.

The hotly anticipated fast-casual restaurant from James Beard Award-winning baker Don Guerra opens Thursday.

“Over time, all this stuff has changed,” says one long-time Taco Bell fan, “but this stayed the same.”

Customers have a few weeks left to snag a slice of Tammie Coe’s creative pizzas as the chef teases, “I’m not done yet.”

With everything from a bagel drive-thru to a martini button, new restaurants are bringing their A-game. We can’t wait.

The San Diego-based Italian restaurant replaced California Pizza Kitchen. After just over a year, the upscale spot has closed.

Berries, blue corn and squash are essential to traditional recipes. Native chefs share how to use them in everyday meals.

Standout sandwiches and top-notch tacos wowed the Phoenix New Times food team in March.