The film is called Chocolate because the young girl at the center of the story, Zen, eats small candy coated chocolates (much like m&m’s) by bouncing them off of her wrist and catching them in her mouth. We added the candy Sixlets to a ginger butter popcorn, that really packs…
Ncounter, the new breakfast and lunch spot on Mill Avenue courtesy of Thom Coker and his wife, Kathy, owners of T.C. Eggington’s in Mesa, was bustling with activity when I recently popped by. It’s a hip but friendly place with a decidedly clean decór, a palette of grays, and pop…
Hooray, south Tempe finally has its very own Oregano’s. The “neighborhood pizza joint” (their words, not ours) has taken up residence in the freestanding building on the southeast corner of Elliot and Priest — a sad spot that has been empty for so long we can’t even remember what occupied it…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 30: Al…
It’s not over yet, folks. Cycle, the pop-up venue inside the Lexington Hotel in downtown Phoenix that’s shutting its doors on August 27th, when the restaurant and hotel will transform itself into a boutique, arts-driven hotel and restaurant, has added one more event to its expiring venue lineup. On Friday…
Hungry for Pakistani food? We thought so. If there’s one cuisine type that curries favor with us, it’s Pakistani cuisine. Well, in this week’s reviewed restaurant you get a little Indian and a little Pakistani cuisine as well. We speak, of course, of Curry Corner in Tempe. Food Critic Laura…
Ready for another funny franchise that you may or may not have ever heard of? Well get ready. The Louisiana-based chicken finger chain Raising Cane’s is about to bring its “perfect” box to Phoenix. (Insert “That’s what she said” joke here.) We’re talking boxes of crispy chicken fingers, crinkle cut…
And now we find ourselves smack dab in the middle of August. There is no amount of ice cream, skinny cocktails, or boozy popsicles that will make the tail end of the Arizona summer bearable. Your best bet – grab a cooler and hit the road. Take a drive up to…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 31: Egg…
In a small Tempe strip mall, frequented by those searching for a stiff drink or a tough tattoo, sits Curry Corner, one of a handful of Indo-Pakistani restaurants in the Valley. Twenty-something Pakistani students from ASU seem to use it as a regular meet-up joint, smoking cigarettes outside until their…
We ate a spring roll. A summer roll. A fresh roll and a salad roll. Kinda sounds like a verse to a Vietnamese version of Tubthumping by Chumbawamba. Luckily for us all, those are just the many guises of fresh herbs, lettuce, and shrimp (or pork or beef) wrapped in…
This week we talked life and shop with Phoenix food scene veteran Vincent Guerithault. Today he shares a classic Vincent on Camelback recipe. Lobster Chimichanga Ingredients¾ pound fresh lobster meat1 large leek, white part diced1/3 cup heavy creamSalt and white pepper4 flour tortillas, 7″ in diameter2 ounces goat cheese, cut…
Only in France will you find the public’s demand for a freshly baked baguette be so fierce that one of the 33,000 bakeries took advantage of the annual August holiday, where most will close up shop, to install a baguette vending machine. Jean-Louis Hecht’s wife was worried that they would…
Sheesh, not even a week after students are returning to campus at ASU and this headline shows up on the ASU Art Museum website: “Cleaning the meat wall (yes, that says “meat wall”)” Whoa, Sin Devils, how ’bout waiting until school’s in full swing before making us choke on our…
While nothing in the known universe can replace Carlos Santana, the Mexican-born rock guitarist whose band, Santana, broke new ground with its fusing of rock, salsa, and jazz sounds, it appears Maria Maria, the restaurant inspired by the musician, can be — by a beer-craving maned beast. Thirsty Lion Pub…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 32: Banana…
ASU Tempe is roaring hard as students, new and old, are returning to campus for fall semester. That means a lot of drunken, hungry mouths to feed on a budget, and that Taco Bell on Apache and Rural can only microwave so many chalupas. If not already, you’ll get tired of…
From several small video appearances for his restaurant to Iron Chef America, Mark Tarbell, chef and owner of Tarbell’s, the award-winning neighborhood restaurant in Central Phoenix, can hardly be called camera shy — plus, c’mon, he’s so damn engaging. That’s why we’re happy Tarbell’s at it again, this time on…
Yesterday we brought you the first part of our conversation with Chef Vincent Guerithault of Vincent on Camelback. Today our talk continues. What was the new life like for you when you came to America?It was a lot of work. I didn’t speak a word of English so it was…
When is this heat going to give us a break? Is it October yet? While we’re waiting inside for the calendar to budge, we figured we’d do some research to find out if it’s really true that spicy foods cool you off. In Spanish, “calor” (temperature hot) is not the same…
Firehouse Subs, the fast food franchise with over 435 locations, is planning to open its fifth one in Arizona in the Arcadia Plaza on Indian School Road and 28th Street. Founded in Jacksonville, Florida, by former firefighting brothers Chris and Robin Sorensen, Firehouse Subs, open for lunch and dinner, is…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 33: The…
