Barbecue is taking over Chandler almost as quickly as craft beer is taking over Tempe (seriously, there are at least a half-dozen new bars/breweries in the works). You can’t throw an imaginary rock without hitting a smoked brisket or full-on festival in this particular part of the Southeast Valley. Let’s…
Oh my, the name of the new pizza restaurant coming to Scottsdale is a bit odd indeed. True, it does not sound as lewd as the former Chewy Balls in Houston or as disgusting as The Golden Stool in London or even as outright offensive as Hitler’s Cross in India,…
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. Whether it’s for education, entertainment, or a dose of “reality,”…
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…
Sure, lots of people say they ascribe to the farm-to-table movement, and why wouldn’t they? It’s become a journalistic catchphrase, as well as a PR and marketing tool. Then again, some chefs — Aaron Chamberlin of St. Francis, for one — actually walk the talk, buying local, seasonal, and organic…
The Spot: Z’Tejas Grill, 10625 N. Tatum Blvd., Phoenix, 480-948-9010. www.ztejas.com. There are three other locations in metro Phoenix, with a fourth coming to Bethany Home and 16th Street in July. The Hours: 11 am-10 pm Sunday through Thursday, 11 am-11 pm Friday and Saturday Brunch: 10 am-3 pm Saturday…
The Guilty Pleasure: Anything deep-fried The Place to Get It: Pete’s Fish & Chips, eight locations valley wide The Cost: $4-7 What You’ll Really Pay: Around a thousand calories, and enough grams of fat to blow any diet. But it’s seafood, so it’s healthy, right? Sometimes I should know well…
Perhaps one of the nicest things about Mexican chilaquiles is that you don’t need a special occasion to eat them. As in homes throughout Mexico, this traditional Mexican dish and forerunner of modern nachos is served up for breakfast or brunch somewhere in the Valley every day. Simple, versatile, and…
A recovered banker, Susie Timm of Girl Meets Fork Marketing & Media has found her true life’s passion promoting and marketing local restaurants, gourmet food products, and food events. Timm blogs about restaurant openings on her website and co-hosts several signature food events each year including the Grilled Cheese Throwdown,…
This is part two of my interview with Beau Macmillan, executive chef at Sanctuary. Read part one here. You’re dining at a restaurant. What’s the one thing that makes you crazy?: When the check is presented, the server has got to be on top of it; if you say you…
Dwayne Allen and Danielle Leoni bring a taste of the Caribbean to downtown Phoenix via The Breadfruit and Rum Bar — the one a cheery Jamaican restaurant and the other a cozy hideaway featuring more than 100 brands of premium rum. Now that summer is in full swing, the two…
While frequenters of Tempe’s Mill Avenue might not be holding their breath for the opening of yet another ice cream joint (Philadelphia-based Rita’s Italian Ice is slated to open Wednesday, June 20, next to Mellow Mushroom), they may be excited to know there’s a new place to grab some a.m…
It was such an innocuous question. Pavle Milic, charming frontman at FnB, wondered where to take his mom for Chinese, so he asked his friends on Facebook last Sunday (June 10) to help him out, posting: “Mama just moved here from New York and is requesting Shrimp Fried Rice for…
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…
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…
Beau MacMillan elements Sanctuary Camelback Mountain Resort & Spa 5700 E. McDonald Drive 480-948-2100 www.sanctuaryoncamelback.com This is part one of my interview with Beau MacMillan, executive chef of elements at Sanctuary Resort and Spa. Come back on Tuesday for part two. If Phoenix has a bona fide celebrity chef, it’s…
Every week, there’s a cornucopia of new 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…
The vacant building on the northeast corner of Third and Roosevelt streets has long been on our wish list for any kind of development, and this afternoon, we received some good (and tasty) news. According to Dr. Richard Gordan, who owns the building and lot at 1011 North Third Street,…
For those who would classify themselves in the “need amazing brunch, will travel” set, saddle up those mimosa glasses and head for Carefree. Cafe Bink, the accessible and affordable sister restaurant to Binkley’s, from chef-owner and 2012 James Beard Foundation Award finalist Kevin Binkley, has announced it will start serving…
Burger joints aren’t exactly known for serving the best desserts. But when it comes to the top places in town, why shouldn’t they serve up the sweet stuff to match those juicy gourmet burgers? That question led us to The Grind. Known for its unique coal-fired oven that cooks patties…
This week, I received a press release from Cooking Light, the “the nation’s leading epicurean magazine brand with the largest audience, most epicurean editorial and the most recipes.” Fab. It stated that for its July issue, the magazine had named Phoenix’s historic Coronado District one of its “Hidden Gems &…
For nearly two years, Gina Buskirk baked biscotti and made fresh cheeses in a rented commercial kitchen before selling her Gina’s Homemade products at the Scottsdale Farmer’s Market. Now she and her husband, Chris (who handles the business end of this family operation), have found a permanent home for their…
