We’ve spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has to offer. And we’re finally ready to publish our results. Nerd alert! Now presenting Scientific Phoenix. Scottsdale restaurateur Pavle…
Every week, there’s a cornucopia of Phoenix food news, features, and reviews to report here at Chow Bella. If you’re like most people, you probably just don’t have the time to get to all of it. It’s kind of like those burgers at Old Town Whiskey; it just won’t all…
Sprinkles cupcake lovers now have a cool, new choice of how to best get their sweet-on: ice cream. This summer, the world’s first cupcake bakery, which started in Beverly Hills and now has nine other locations in cities like New York, Chicago, and our very own right here in Scottsdale,…
Your rice may not be trying to kill you, and technically neither is your nut butter product – but it could land you (or your kids) in the hospital. In case you missed it, Trader Joe’s recently issued a voluntary recall of three nut-containing products which the Food and Drug…
When Flagstaff restaurateur Paul Moir of Brix Restaurant and Wine Bar and Criollo Latin Kitchen and his good friend and fellow eat-local enthusiast Derrick Widmark of Diablo Burger left me a voice mail saying they had some good news to share, I was delirious. I figured they were expanding their…
A little over two weeks ago, downtown Phoenix got another breakfast option added to its a.m. menu: La Condesa. The cozy, casual spot serving tacos, quesadillas, and burros (plus one kick-ass salsa bar) is now serving Mexican breakfast dishes from 7 to 11 a.m. daily. Restaurant: La Condesa Location: 1919…
We’ve spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has to offer. And we’re finally ready to publish our results. Nerd alert! Now presenting Scientific Phoenix. Forget those slow-churned,…
It’s nearing the end of Phoenix’s six-month summer season, and the beginning of fall brings with it the first round of food festivals. Whether you’re longing for a little more summer or welcoming the (relatively) cool autumn temperatures, we’ve got something for you to consume this weekend. See also: First-Ever…
We’ve spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has to offer. And we’re finally ready to publish our results. Nerd alert! Now presenting Scientific Phoenix. Despite what we…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
Unless you’re really into cake, chances are you haven’t heard of David Pham and Bamboo Bakery. For years, he operated quietly in a small space in a westside strip mall. Take notice: Pham now has a 10,000 square foot bakery and showroom in central Phoenix — and he’s ready to…
Nothing says “mania” more than a fleet of Valley food trucks in one area serving as many tasty snacks, bites, and treats as fast as folks can order them. And nothing says “battle” more than pork. Okay, not so much. But still, pork battle! See also: Ten Favorite Phoenix Food…
My Chocolate Bruschetta is like cinnamon toast on a hefty dose of steroids. How good is it? Sandy (AndyFood’s sous chef) is a vegetarian who aspires to veganism. This dessert trumps her vegan inclinations every time. She always has a slice.
Restaurateur Julian Wright, CEO of Fork & Dagger Restaurant Group and owner of Canteen Modern Tequila Bar and La Bocca Urban Pizzeria + Wine Bar in Tempe, is taking his libations show on the road, specifically to High Street at CityCenter at CityNorth, situated near the intersection of the Loop…
For those who want to eat like a king, or in this case, an emperor, an imperial legacy of dishes can be found in one, rather strange place in the Valley. A counter-service stand in the Mekong Plaza food court in Mesa: Hue Gourmet. Distinctive to the rest of the…
Got a freezer? Like, a big one? If so, you might want to stock up on bacon and other pig products pronto before the world-wide shortage on all things porcine hits your wallet. See also: – Global Bacon Shortage – S’Mores Smackdown: Frank & Albert’s vs. Beckett’s Table Bad enough…
Oddly enough, a Mesa mall food court is the only place in the Valley where one can say they’ve truly eaten the cuisine of a king — or in this case, an emperor. Here, at a small counter-service eatery, under the glow of fluorescent lights that illuminate shoppers, texting teens,…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
It’s that time of year. Everywhere I turn there’s candy. Snickers, Butterfinger, Kit Kat! I love them all. But I’ve learned that I can’t quite eat as much Halloween candy as I used to without suffering some kind of negative repercussion. Usually in the form of a muffin top. See…
Fans of the American Public Media program The Splendid Table (which airs every Sunday on KJZZ) and its host, Lynne Rossetto Kasper, won’t want to miss spending an evening — and sharing a cocktail — with the American radio journalist and food writer when she comes to the Valley. See…
Scratch one less Scottsdale restaurant off your list for sushi and Chinese food. Fusion Sushi China Bistro has shuttered. Opened in September of 2008 at Frank Lloyd Wright and Pima roads, Fusion Sushi China Bistro offered a classic selection of traditional Chinese fare (think walnut shrimp, sea bass with ginger-garlic…
As a food writer, I’m required to describe or categorize the food served at restaurants so that readers know what to expect and whether or not they want to go. Sounds easy enough, right? Especially since most of the time, chef-owners or their PR teams do the heavy lifting for…
