Been to the Pink Spot lately? Looks like they’ve been busy. The all-day breakfast, coffee, and scoop joint in Phoenix has recently added lunch to its arsenal of eats in the form of six varieties of made-to-order wraps with ingredients like caramelized onions, croutons, pesto and cilantro cream sauces, and…
Jennifer Woods Debate all you want about the merits of bread pudding. Here’s a trend we can all embrace: chef gardens. They’re popping up all over town, most recently on the rooftop of the downtown Phoenix Sheraton, on behalf of the hotel restaurant, District American Kitchen. This is no farm, true, but…
Green New American Vegetarian has a new location in Central Phoenix. What happens when two carnivores check it out and eat a vegan lunch?
Jeff Moriarty, founder of Ignite Phoenix, wants to do for food what Ignite Phoenix has done for ideas: inspire, educate, and entertain. “We want Ignite Food to include all aspects of growing, preparing, and eating food,” says Moriarty. “We would like to hear from not just some of the amazing…
Jon Lane hasn’t owned a restaurant before, but he’s worked in several of them. “My dad owned a banquet facility and I’ve worked in fast food, fine dining, and was a bar tender for Four Peaks and Dos Gringos for a while,” he says. “If you’re in the restaurant business,…
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, some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened,…
After seven years, Market Bistro, the family owned lunch and dinner eatery of pizzas and sandwiches (not to be confused with Vincent Market Bistro), has shuttered both of its locations. The Moon Valley location, on 777 East Thunderbird Road, opened in 2004 and the Kierland location, at 6501 East Greenway…
True Food Kitchen’s website states, “We believe that simple, fresh, pure ingredients create the most memorable and satisfying meals.” So, their dessert has to be good, right? Not only that, but several of their desserts are vegan and/or gluten free.
Here’s a little tip: If you’re looking to get the most bang for your buck make sure you’re actually buying local. Just because someone is selling produce out of a stall does not mean they didn’t ship their cantaloupes in from California and are passing those costs on to you…
The rosy red hue of an apple, the rustic brown of braised short ribs, the unrefined greens of leaf lettuce — BOOOOORRRRR-ING! Now you can change the color of everything you eat (as long as it’s to gold, silver, red, or blue) thanks to Esslack, a tasteless, non-toxic, edible spray…
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, some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened,…
This week, Serious Eats, the website and blog created by food critic and author Ed Levine and winner of two James Beard awards, released its first publication entitled, “Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are.” The new book features recipes as well as…
NOOOOOOOOOOOO! This can’t be. How can Cathy’s close? Who is going to make the cake for my wedding if I find some sucker to marry me? Damn it. This really puts a wrench in my imaginary plans. After almost 37 years in business, Cathy Bua has shut the doors to…
The one thing all pies have in common is crust. Despite the ubiquity at the bottom of every pie, a good crust is often hard to find. The problem for most people is that they do not make enough pies to become crust-proficient. The solution is a foolproof crust.
Rise and shine, breakfast lovers! If the first meal of the day is as important to you as it is to me, you’ll need to check out my review of Perk Eatery in Scottsdale. These folks know breakfast — lunch, too — and they’ve got some of the best pancakes…
If you are from the Midwest, you understand that breakfast is serious business. By nature, it is a hearty endeavor — designed to be satisfyingly filling and prepare its consumer, forkful by loaded forkful, for an array of seasonal servitudes. There are gardens to be planted in the spring, sprawling…
Who serves the best drunken noodles in Phoenix? When in the mood for a dish that’s so spicy it clears up the sinuses, look no further than drunken noodles, or pad kee mao. This stir fry can be made about a thousand different ways, but the staples are Thai basil, chili, garlic, and rice noodles.
Pie Social is right around the corner — do you know what you’re baking? Well, you’re in good company, friend, because neither do we. We decided we couldn’t be the only ones drowning in a sea of pumpkin, searching for an escape form the ordinary. After all, this is the pie…
CityScape, downtown’s newest highrise (and ongoing restaurant scene saga) of residential, retail, office, and hotel components, has announced three new restaurants opening in the coming weeks: a second location of Scottsdale’s The Breakfast Club and Barrista Bar, The Strand, a fast-casual Italian restaurant, and the Mexican grill, Chipotle. The news…
Richie Moe from Citizen Public House, chef Josh Hebert of Posh, Julie Hillebrand Tomey from J&G Steakhouse — they’re just three of twelve Valley mixologists battling each other and competitors across America for the title of greatest Hangar One cocktail and an all-expense paid trip to the Hangar One Vodka…
Welcome to Chow Bella’s Bites & Dishes, where each week Valley chefs and restaurateurs respond to a question or topic New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Salt and pepper shakers, flatware, tea lights — restaurants are used…
Scorpions dipped in chocolate, anyone? Larvettes in a box for you, dear? And how would you like to sample the chef’s newest specialty, the Maggot Melt Sandwich? Only one event could bring us such fine fare: the Arizona State Fair. If you’ve tackled the exotic cuisine at this year’s festivities,…
