Balut, a steamed partially developed duck embryo, is a massively popular dish in the Philippines. It is a meal best eaten with friends and large quantities of beer. In America it is generally something that only forms fodder for a parade of “Most Disgusting Foods Ever” lists. In the Philippines,…
Last week, Laura Hahnefeld highlighted three restaurants in “How the Valley’s Legendary Restaurants Keep Up With the Times,” which covers everything from Phoenix’s culinary history to what it takes to keep a restaurant in business for over half a century. One small mention and tantalizing photo deserved a little closer…
While there were several entrants in the Campari Cocktail Competition we told you about yesterday, there could only be one victorious drink: the Agave Gusto, created by Scottsdale Resort and Conference Center bar manager Tony Tuttle. Today, Tuttle shares the history and recipe for his conquering beverage…
There’s new life — literally — at an old citrus nursery on 12th Street just north of Glendale Ave. in North Central Phoenix. It’s the brand new Urban Farm Nursery (the first all edible nursery in Phoenix) and its education component, The Home Ec Department. In the somewhat near future,…
When it comes to well-known foods from around the country, Chicago has its hot dog, Philadelphia its cheesesteak, and Indiana its “Hoosier Pie” (Hoosier Pie?) — what does Arizona have? Nothing. Not a damn thing. At least not officially. And what happens when you have nothing? Someone gives you something…
This January, we polled our readers (twice) to figure out what Arizona’s official state food should be. The Sonoran hot dog scored 54 percent of the vote, beating prickly pear by more than 20 percent. Now, Arizona is being recognized on a national scale for not just one, but two…
It’s the last weekend of March, and there isn’t a single food festival in sight! What gives, Phoenix? Oh well, we all need our rest before the big Scottsdale Culinary Festival (April 17 – 22), and there are still plenty of ways to get out of the house to enjoy…
There’s typically a line out the door at the Philadelphia Sandwich Company in Scottsdale on weekend nights as the dozens of Old Town clubgoers flock to the tiny 24-7 joint for a post-2 a.m. nosh on cheesesteaks, chicken parm sammies, and hoagies.By the time Cinco de Mayo rolls around, however,…
Sai Campari? The Italian aperitif (that is, a drink served before a meal to stimulate the appetite) was created in 1860 by Gaspare Campari, who crafted the beverage using a secret recipe of herbs, aromatic plants, and fruit infused in alcohol and water. Today, the distinctive red bottle is a…
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. It’s no secret that top-notch chefs and restaurants have their…
It’s grapefruit season in Arizona! Only I’ve never liked grapefruit. I’ve tried to like them. I want to like them. I recently decided to give this local citrus another chance when I happened across this photo on Pinterest. I’m a smoothie junkie and have been stuck in a serious smoothie…
Care for a little wine with that wax? How about some fire-roasted Mexican corn with that fill up? For those who think they’ve seen it all, welcome to Tom’s Thumb Fresh Market. Like the love child spawned from an errand-running orgy involving a car wash, gas station, coffee shop, bistro,…
O.H.S.O. Eatery and NanoBrewery, which recently opened in Arcadia, has the style part down. But beyond hanging out on the patio with a cold beer and ordering some traditional pub fare, O.H.S.O. fails to deliver. Here’s an excerpt from this week’s cafe review:…
The smell of steaming or boiling Brussels sprouts is anathema to any sort of mouthwatering Pavlovian response. When I was a kid and my mother made Brussels sprouts (or anything cabbage-related), I’d avoid the smell by staying in my room with the door closed. Self-imposed exile was the lesser evil…
From the second the sign went up, Arcadia’s newest casual dining/bar experience, O.H.S.O. (don’t bother asking what those letters stand for; no one seems to know), managed to grab the city’s attention faster than you could even say “nanobrewery.” Beer lovers, foodies, and Arcadia locals were eager to check out…
Do you live in Tempe and love craft beer? If you answered yes, La Bocca Urban Pizzeria & Wine Bar wants to talk to you. The Mill Ave. pizza & wine spot is looking for ten craft beer enthusiasts to join their “Unofficial Beer Advisory Board”. The new team will…
Phoenix might be pretty far from “the pond” (the Atlantic Ocean), but we can still get down on some UK-style fish n’ chips. Being landlocked, we probably appreciate good seafood even more because it can be tough to find. We’ll never leave you high and dry craving fried fish, so…
Last week, Seasons 52 at the Biltmore debuted brand new springtime menu additions and invited us to lunch on their front patio to check it out. And for the sake of the blog, we went and stuffed our faces with a couple plates of their guilt-free eats. Haven’t heard of…
On the heels of opening Postino East in Gilbert, the team behind the three-restaurant mini-chain in addition to Windsor/Churn have announced plans for a new restaurant in North Central Phoenix. “The neighborhood and community that surrounds the area is so special,” Bailey tells me, “and we could not pass up…
Easter is right around the corner, and we’re stoked because it gives us the perfect excuse to make all of the adorable sweet treats we’ve been eyeing on Pinterest and Foodgawker lately. Instead of keeping all the adorableness to ourselves, we’ve put together a list of our most favorite Easter…
Think the stretch of Indian School Road between 36th and 56th streets has finally run its course as one the Valley’s hottest addresses for restaurants? Think again. From current dining sites like Beckett’s Table, Cave & Ives, and Kitchen 56 to the recently opened bar called The Little Woody and…
Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using beets. My default cooking method for root vegetables is roasting. Lately, though, I’ve…
