Last year we saw a dizzying array of new restaurants open around town and revisiting the story of each and every one makes one thing clear: it’s a great time to be a diner in our local food scene. Of course, there are sad stories of short-lived spots in last…
We’ve all been there. It’s barely January, and you’ve already exhausted every butternut squash, kale, and root veggie recipe in your arsenal. Throughout the first few weeks of fall, you tried in earnest to keep the spirit of winter vegetables alive; you roasted them, mashed them, stewed, and sautéed –…
After 10 years in the East Valley neighborhood, Chino Bandido in Chandler closed its doors for good at 2 p.m. on Wednesday, December 31. The restaurant, somewhat of a local legend, serves a unique mash-up of Chinese and Mexican cuisines — oh, and kick ass snickerdoodle cookies…
In September, Phoenix New Times celebrated the cream of the crop with our 36th annual Best of Phoenix edition. Here are our top picks for markets in metro Phoenix. Best Market: French Grocery In the morning, French Grocery makes a perfect coffee stop, complete with locally roasted espresso from Tempe’s…
The Guilty Pleasure: Huge new menu additions. Where to Get It: Pizza Hut, at your door in about half an hour. Price: Right now, any non-stuffed-crust pizza for $12 if you order with the app What it Really Costs: Skinny crust? It’s a little better for you than usual! In…
Growing up near the Pacific Ocean, I’ve eaten my fair share of seafood. But I was a little unnerved when I unearthed an unidentifiable withered, round mystery from my bowl of haemul jungol – a bubbling seafood stew served piping hot at Hodori, a Korean restaurant in Mesa. The giant…
If you haven’t already bought your tickets for the 2015 Devoured Culinary Classic, then you might be in a bit of a pickle. Though tickets only went on sale to the public on Friday, December 26, general admission tickets for both days of the event are already sold out. The…
It’s only been a few weeks since Barrelhouse Kitchen and Cocktails excitedly welcomed a new head chef to the restaurant’s kitchen, but already, owner Kenta Usuzawa is back with news of a different kind. According to a post on the restaurant’s Facebook page, Barrelhouse Kitchen and Cocktails is now preparing…
Betty-Jane Hernandez of Havana Patio Cafe: “You Just Have to Roll with the Punches” In 1991, when Betty-Jane (BJ) and Gilbert Hernandez opened Havana Cafe in a space just off Camelback Road, you couldn’t even get chorizo or black beans in this town. You could smoke inside restaurant dining rooms…
Since Henry’s Taiwan opened in Tempe last year, Taiwanese food in the Valley has been decidedly less difficult to find. After all the small, casual restaurant comes from Henry Ku, the chef and restaurateur “credited with putting Taiwanese food on the map in Seattle,” giving the spot some immediate credibility…
Mother Bunch Brewing has quickly worked their way into the Downtown Phoenix Food and Drink scene by way of their massive burgers, well-crafted cocktails, and impressive local tap list. But their menu also manages to challenge the notion that food served in a brewery must necessarily be the greasy, creamy…
Lunch at Pink Pony Today Starting today the Pink Pony in Scottsdale will be open at 11:30 a.m. for lunch daily. Chef Stephen K. Eldridge’s lunch menu includes a selection of starters, salads, and sandwiches such as the Achiote Chicken Sandwich ($11) with grilled chicken , coleslaw, Jack cheese, avocado,…
Chow Bella took a bite out of the holidays earlier this month with our annual “Eating Christmas” event at Crescent Ballroom. No worries if you missed it — catch the essays here through the holiday season. Growing up in a family that has had as much divorce and remarriage as…
Chow Bella took a bite out of the holidays earlier this month with our annual “Eating Christmas” event at Crescent Ballroom. No worries if you missed it — catch the essays here through the holiday season. The Christmas after I graduated from college, I was living, if you can call…
Chow Bella took a bite out of the holidays earlier this month with our annual “Eating Christmas” event at Crescent Ballroom. No worries if you missed it — catch the essays here through the holiday season. For the first 15 years of my life, the holidays were always an uncomfortable…
Chow Bella took a bite out of the holidays earlier this month with our annual “Eating Christmas” event at Crescent Ballroom. No worries if you missed it — catch the essays here through the holiday season. The Kellers, like most people in Winifred, Kansas, in the 1940s, grew their own…
Welcome to our new series In & Out in which we provide a simple illustrated guide to what’s hot and what’s not in the Valley food scene. Because as much as we love to jump on the hottest food trends, we’re also happy to tell you exactly when they’ve run…
Chow Bella took a bite out of the holidays earlier this month with our annual “Eating Christmas” event at Crescent Ballroom. No worries if you missed it — catch the essays here through the holiday season. I’d been talking up my hometown’s Christmas Parade for years. After all, it was…
In 2014, there were too many good bites to remember — and some I’d be happy to forget. But each dish on this list stands out not only for the flavors achieved by talented chefs, but also as a memorable experience that revolved around food. Some dishes are unlikely to…
Those who frequent downtown Phoenix are almost undoubtedblty familiar with La Tolteca Mexica Foods. Not only is the building — with its bright green, red, and white sign — hard to miss, the restaurant also has a reputation for serving an affordable Mexican lunch and an impressive array of market…
Chow Bella took a bite out of the holidays earlier this month with our annual “Eating Christmas” event at Crescent Ballroom. No worries if you missed it — catch the essays here through the holiday season. People are fiercely attached to their concept of Christmas food. Violate that notion, and…
We’re going behind the scenes and getting up close and personal with some of the Valley’s favorite chefs, learning what it takes to make one of their best-known dishes. Welcome to The Trail. “I don’t eat tamales all year long, so when I do, I go with lard,” says chef…
