For allowing diners to pick three mini desserts for just $8, the restaurant’s lunch menu recently made our list of Top 10 Desserts in town. Pastry Chef Travis Watson crafts a completely different selection for lunch and dinner, so it’s really best to stop by to taste both – multiple times.
Yesterday we discussed a law before the Mexican congress that could affect farmers and distillers of artisanal tequila and mescal, as well as the bottles you can find on the shelf. Today, Rancho Pinot bartender Travis Nass shares with us a recipe that makes use of just such an endangered…
For those full-up with new wine bar announcements in Old Town Scottsdale, there’s a new spot coming this summer that’s more interested in sausage than Sauvignon. Brat Haus, an artisan sausage and craft beer concept, will be taking over the Oregano’s at 3622 North Scottsdale Road in Old Town Scottsdale…
More pasties? Yes, please. Cornish Pasty Co., owner Dean Thomas’ concept named after Cornwall, England, and featuring variations on the pasty (pronounced pass-tee), the savory turnover made up of a crust enfolding a meat-and-potato filling, is expanding its Tempe location. (A second restaurant exists in Mesa.) For those that think…
[jump] Take, for instance, the produce offerings. Ask any frequenter – McClendon’s Select is the top dog at the Old Town Market. They’ve got several varieties of almost any seasonal, organic vegetables and fruits, and they bring seemingly bottomless baskets of the stuff that nearly sell out across six check-out stations…
Less than three months into his new stint as executive chef at Spotted Donkey Cantina, the upscale Southwestern and Mexican restaurant at Hayden Village in Scottsdale, Robert McGrath, the James Beard Award-winning chef and former owner of Roaring Fork, is gone. McGrath took the Spotted Donkey gig last October, after…
In what may be a Valley first, two fans of Big Earl’s BBQ, chef James Porter’s home of “old school ‘Q” in Old Town Scottsdale, have paid the ultimate tribute to the restaurant by having themselves tattooed with the restaurant’s logo. Kyle Ohland and Ike Conrsolle, both visiting from Minnesota,…
A kitchen sponge has more germs than the seat of the toilet being used by that man in the airport.
In response to Macayo’s recent ad campaign to anoint the Chimichanga as Arizona’s official state food, we started our own very unscientific poll.
Here comes another one. On the heels of the announcement that the potent pair behind FnB — front-of-the-house pro Pavle Milic and chef Charleen Badman — are planning to launch their three-concept experience, one of which is a wine bar, at the corner of Fifth Avenue and Craftsman Court (in…
The abundance of Sonoran-style Mexican food in the Valley is so great, it’s almost taken for granted. On the other hand, Oaxacan food, from the state of Oaxaca in southwestern Mexico, is something you have to look a little harder for. And for those looking for Oaxacan eats, served up…
American drinkers don’t often trouble themselves with Mexican affairs, but with the future of agave-based spirits suddenly unsure, perhaps they should. Trouble is brewing in our neighbor to the south, where legislators have proposed a bill that could harm the variety and quality of the agave-based spirits we enjoy, as…
The abundance of Sonoran-style Mexican food in the Valley is so great, it almost is taken for granted. For most of us, it’s like chicken soup when we’re unwell, an obvious go-to. Oddly enough, it was the familiarity of chicken soup that led to a spot serving less commonly found…
The Mill Avenue area surely must be approaching a critical mass of frozen dessert purveyors. As of a couple of weeks ago, on the short quarter-mile strip there are now six shops exclusively offering chilly sweets. Of the six, half of them offer hand-scooped ice cream sandwiched between fresh-baked cookies. With…
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. A few weeks ago, we were alerted to the fact…
Honey bees are one of nature’s best examples of keeping it local. Most bees travel no more than two miles to pollenate, and are even more perfectly content if there’s a lemon tree a few yards away. The end result? Honey that tastes of lemon zest, which you spread on toast…
Over the past two days we’ve brought you the highlights of our time with pastry chef Linda Schneider of 21 Cakes. If you haven’t made it out to the shop since it open last August, the elegant confections and beautiful space in which to enjoy them will make the drive…
Jennifer Woods Glenn Wagner, Vice President of Sales – Retail Division for Sogno Toscano While doing some evening mall errands at Scottsdale Fashion Square earlier this month, we noticed an olive oil kiosk named “Olive Oil Boutique.” At first we weren’t too excited; this appeared to be just another mobile retail space…
On the heels of its fourth anniversary this month, Humble Pie, the locally-owned pizza chain with three locations (Hilton Village, Desert Ridge, and Central Phoenix), has announced it will open a fourth restaurant in Scottsdale’s Kierland Village in mid-February. The largest of all the locations, the coming-soon Humble Pie, at…
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 that extra bag of greens (spinach would be great here) and frozen or…
This week we bring you Pastry Chef Linda Schneider of 21 Cakes, the gourmet cupcake and macron bakery in Scottsdale. Yesterday she told us about her childhood baking with her grandmother and explained the difference between a macron and a macaroon. Today, we ask her advice for new bakers and…
From hiring ex-Noca chef Chris Curtiss to run his new NoRTH location in Arcadia last November, to taking over the Oakville Grocery Co. space at CityScape in October to open Chloe’s Corner with co-owner Ashly Young last week, restaurateur Sam Fox has been a busy boy indeed — and just…
