See Also: Craft Beer Review of the Week: Moa Imperial Stout Happy Friday Chow Bella friends! Have you had enough of the triple digit temperatures yet? Ready to get outta town? This weekend we’re doing exactly that with a trip up north to the cooler temps of Flagstaff for a…
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…
See also: Name Kitchen 56’s Giant-Ass $18 Burger (and Then Possibly Be Killed By It) Located in a former 1960s gas station and auto repair shop, Kitchen 56 appropriately serves a menu of comfort classics that matches the retro-turned-contemporary atmosphere. While the offerings are mostly American, featuring mac n’ cheese,…
Summertime might not be the most ideal season to introduce a new farmers market to the Valley, but the folks at Vaseo Apartments in Moon Valley think otherwise. From 7:30 to 11 a.m. every Saturday, the new Vaseo Moon Valley Farmers Market will be ready to do business at 16220…
Hey, readers, get ready. We’re putting new meaning into the term “street food.” For Chow Bella’s latest mission — “Eating 16th Street” — we’ve employed a young woman who’s literally eaten her way around the world. Alex Rodriguez has eaten borscht in Moscow, steak in Buenos Aires and a “life-changing…
See also: Chef Peter DeRuvo to Head Kitchen at New Davanti Enoteca Add another familiar name to the talented lineup who’ll be working at Davanti Enoteca, slated to open in early August. Wine sommelier Dave Johnson — best known for his stints at Atlas Bistro and the defunct Sol y…
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…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
See also: Sleepy Dog Saloon and Brewery Pairing Up with Food Trucks See also: FnB Line Cook Minerva Orduño Launches Muñeca Mexicana Product Line Dan Medlen knows dough. He’s been baking for Tammie Coe for the past eight years and, more recently, hauling his mobile oven to Sleepy Dog Saloon…
See also: Treehouse Bakery: Great for Vegans and Pretty Good for Everyone Else See also: Vegan-Friendly Treehouse Bakery (Finally) Gets Its Storefront When you’re cooking, it’s all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we’re going…
See also: Make Your Own Chai Concentrate. See also: Roasted Strawberry and Coconut Milk Paletas.See also: Iced Coffee All Day, Every Day – Thanks to Pinterest All right stop. Collaborate and listen… Pinterest is back with a brand new invention — in the form of gourmet ice cubes, which have…
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…
See also: Urban Grocery Closes on May 12 See also: Aaron Chamberlin Will Open Farm-Focused Cafe in Urban Grocery Space Got a small farm or ranch in Arizona? Or an interest in local food and methods for marketing and distributing it? Or maybe a burning desire to learn more about…
When we saw Kentucky Fried Quail pop up on the menu at Aaron May’s newest venture, Praying Monk, we were intrigued and pretty excited to try one of these little birds covered in batter and deep fried. Come on — deep fried quail?! It sounds great! And then we saw…
See also: Italian Cuisine With a Healthy Twist Coming to the North Valley They say if you can’t take the heat get out of the kitchen, but if you’re in search of Italian flavor without the guilt you may want to stay inside this one. The Skinny Italian Kitchen, a…
See Also: Shinobu Diego Tacos y Burritos: Bringing Fusion Food to the Streets Phoenix has been blessed with a veritable explosion of food trucks but none truly devoted to the art of embracing meat with smoke — until Q Up. The were off the road most of last month due…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Miss a question? Go here. For many of us, we couldn’t care less if Mom’s…
If imitation is the sincerest form of flattery, McDonald’s must be feeling pretty proud. Is the latest breakfast sandwich on the block a true guilty pleasure, or is it none of the pleasure and all of the guilt? The Guilty Pleasure: Waffle Breakfast Sandwich Where to Get It:Jack in the…
See also: District American Kitchen: Happy Hour Report Card See also: Humble Pie: Happy Hour Report Card The Spot: Crudo, 3603 E. Indian School Road, Phoenix, 602-358-8666, www.crudoaz.com. The Hours: Dinner, 5 to 10 p.m. Tuesday through Saturday at Crudo. Happy Hour: 5 to 7 p.m. Tuesday through Saturday at…
Perhaps the most interesting aspect of Singapore style fried rice noodles (sing chow mai fun) is that although they can be found in nearly every Cantonese-style Chinese eatery in Hong Kong (as well as the U.S., Canada, England, and Australia), the dish is, for the most part, not recognized in…
Heads up, chichi Scottsdalians with a penchant for prime, dry-aged porterhouse steaks: New York’s Ben & Jack’s Steakhouse is planning a move to your fair city this fall. Taking over a vacant Outback Steakhouse at 4180 Drinkwater, Ben & Jack’s promises to continue its tradition of exceptional prime, dry-aged steaks…
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…
