See also: New Grilled Cheese Food Truck, CheddaTruck, Rolls Into Phoenix This Saturday On Saturday, June 30, Cheddar Truck owner Nick Watts’ five-year dream of owning a food truck was about to become a reality. After months of preparation and scraping up $1,000, his mobile kitchen, dedicated to cheesy cuisine…
See also: Christopher Gross’ Parnassienne au Chocolate Chocolate Tower This is part two of my interview with Christopher Gross, chef-owner of Christopher’s Restaurant and Crush Lounge. See part one of my interview. What the average person doesn’t understand about chefs is: We’re not artists. If an artist doesn’t want to…
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: Johnny Chu Moving Sens Asian Tapas to CenPho, Opening New Restaurant in Peoria Citing a drop in business, in April, Johnny Chu, chef-owner of Tien Wong Hot Pot in Chandler and the defunct Lucky Dragon in Tempe and Fate in downtown’s Roosevelt Row district, made the announcement he…
A year ago, the question used to be, “Where are the food trucks?” Now, a better question might be, “Where aren’t they?” From Food Truck Friday and Wednesday Night Mania at the Phoenix Public Market to Tuesday aftenoons at the historic Phoenix Seed & Feed Building and at events, farmers…
“I grew up in Arcadia, and went to Arcadia High School, so this location just felt right.” That’s Reed Johnson, owner of Milagro Grill, a new Mexican-American fusion restaurant planned to open in mid-August at 4280 East Indian School Road, at the corner of a strip mall and in the…
See also: Christopher Gross Makes Pig Feet You’d Walk a Mile For See also: Chris Curtiss Dishes on His First Phoenix Gig and Why Food Network Sucks Christopher Gross Christopher’s Restaurant and Crush Lounge Biltmore Fashion Park 2502 E. Camelback Road, Suite #102, Phoenix 602-522-2344 www.christophersaz.com This is part one…
See also: Strawberry Shortcake at Durant’s There are quite a few places to grab a bite to eat near Camelback Road and Central Avenue, but none of them is as much an easygoing neighborhood gathering spot as Maizie’s Café & Bistro. Tucked at the base of Landmark Towers (right by…
On the heels of Royal Coffee Bar shuttering its location in Downtown Phoenix, Next Coffee Company, a neighborhood java shop in Glendale, has announced it will be closing its doors as well. First opened in 2008 and across the street from Midwestern University, Next started as a hangout for college…
See also: Calle 16: A Mural Project 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,…
Grabbing an adult beverage while attending a typical First or Third Friday in downtown Phoenix is sometimes a frustrating endeavor. Nearby establishments such as The Lost Leaf, Carly’s, and ReBar are often jam-packed with bodies, while bartenders are usually swamped with drink orders. Come this fall, however, Ira and Patricia…
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…
The actual Fourth of July holiday may have been on Wednesday, but as far as we’re concerned, the celebration should continue through the entire weekend. So we’re extending our patriotic plans this weekend with a real Arizona burger, a couple of historic American cocktails, and a batch of sinfully good…
See also: Hana’s Lori Hashimoto Dishes on Brazilian Lobster, Magic Knives and Keeping It All in the Family See also: Round Two with Lori Hashimoto Food-istas like to say that ankimo — the huge one-pound liver of the monkfish — is the foie gras of Japan. After it’s been marinated,…
If your objection to anchovies is that they’re too salty, you’re right. I’m not telling anyone to eat them like popcorn. Mashed up into a sauce they’re a flavor enhancing salt substitute. In fact, anchovies are a great source of umami – the fifth of the five basic tastes.
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…
After you’ve finished giving your what-I-did-for-the-Fourth-of-July recap to your co-workers for the zillionth time, you’re going to need something else to discuss. Here’s a suggestion: Scottsdale-based Pita Jungle, the Mediterranean-inspired healthy eating chain with over 15 locations throughout Arizona and California, has released its very first commercial. It’s kind of…
Good-bye “Lifestyle,” hello “Food & Drink.” Macstories reports that, “in the next few weeks,” Apple’s App Store will be updated with a new “Food & Drink” category. Good news given that currently, finding apps having to do with eating and drinking means trolling through the “Lifestyle” category and navigating around…
At 69, Phannee Plabprasit, owner and chef of Palee’s Crown in Mesa, knows a thing or two about patience in the kitchen, but it wasn’t always this way. As a child growing up in Bangkok, she often was scolded by her mother, who complained that her daughter was impatient when…
Thai beef noodle soup is not all that different from Vietnamese pho. Both are fragrant and laden with a variety of textures, and their deep, rich broths are the result of a multitude of herbs and spices stewed with meat for hours. They are dishes cooked with patience, but often…
It’s Independence Day, folks. Game on. I have a love/hate relationship with food-oriented holidays. I really like getting together with friends and sharing food, but I don’t like deciding what to make. In fact — I’m whispering here — sometimes I’ll decline potluck-style invitations cause the pressure is just too…
