We can’t remember the last time a salad (much less the description of a salad) got us this excited. Yet, hearing about the neatly-presented rows of smoked salmon, couscous, Asiago cheese and currants in the chopped salad at Citizen Public House has us clamoring for a trip to Scottsdale in…
That was quick. Last week, we tried to pay the Living Room on 7th Street a visit for lunch. That’s when we found out that they were about to morph into a Humble Pie. The transformation is now complete. Whether you like it or not (we received a mixed response when we announced the…
Oh Lenny, you’re so big! If you’ve driven by Lenny’s Burger Shop on West Glendale Avenue lately, you may have noticed some new construction going up — right next door. Turns out the neighboring new building will be the new, bigger home for the West Glendale Avenue Lenny’s, one of…
The business: Beet StrEAT What they’re packin’: Fresh, hearty dishes created with no meat or meat-based products; almost everything can also be ordered vegan. Order a mozzarella sandwich with tomatoes and basil pesto; juicy salads with quinoa, kale or, of course, beets; and sides like veggies and jalapeno-yogurt dip, or…
Celebrating the food, wine, and beers of Arizona nightly? We’ll toast to that. Located downtown, Urban Grocery and Wine Bar, Phoenix Public Market’s purveyor of all things local, has announced the addition of a happy hour with late night hours on the way. “With a selection of over 45 Arizona…
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. 71: Grilled,…
Chow Bella’s launching a new feature this week — peeking behind the scenes and getting our hands dirty in the kitchens of some of our favorite chefs, foodies and Phoenix tastemakers. In the kitchen with: Kathy Cano-Murillo, aka The Crafty Chica Making: cake pops Today our visit takes us to…
My plate of pan-seared scallops looked like a photograph in a food magazine. Chunky, their tops tinged with shades of brown, the scallops sat atop a circle of creamy grits drizzled with a brown, syrupy sauce and surrounding a small nest of greens sprinkled with bits of bacon. I managed…
Whoops — looks like someone got a bit heavy-handed with the cloning tool at Fox. A clever Redditor spotted a few, er, irregularities with the crowd scene in episode 5 of the second season of MasterChef, the cooking game show on Fox co-hosted and co-produced by Gordon Ramsay. “Reality” TV?…
Tartare sounds like something you say while holding out your pinky and sipping tea at noon, but it refers to finely chopped raw meat or fish. Mmmm, yeah, raw. Tuna tartare is a lighter take on the European version of beef tartare, and perfect for light summer eats. Which leads…
This week we shared our talk with pastry chef Veronica Arroyo of Bourbon Steak. Today she gives us a taste of this season’s special recipe from the restaurant. “Something we have on the menu right now, it’s called Santa Monica Strawberries…I was at the farmers’ market in Santa Monica California…
Three-star Michelin chef Jean-Georges Vongerichten’s culinary empire includes restaurants in Las Vegas, London, Paris, and Shanghai, as well as his flagship eatery Jean Georges in New York. But when it comes to Korean food, Vongerichten needs a little help. That’s when he calls on an expert — his wife –…
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. 72: Short…
For a while there, I thought you could do no wrong, Epic Meal Time (EMT). For weeks, it was hit after hit. Sure, I worried your schtick would get old, but ingenious episode ideas like hilarious fan inclusions (Meat Building 101), awesome special guests (Deadmau5), and a whole new, sugary take…
Get excited Tempe, pretty soon you will be able to enjoy delicious paletas without having to make the trek to Chandler. Paletas Betty, the popular frozen treat shop in downtown Chandler, will soon be slingin’ their homemade ice pops out of a second location just off Mill Ave. The paleteria is…
Cork, the eclectic restaurant in Chandler featuring small plates served à la carte, is taking its annual summer vacation from Sunday, June 26, to Tuesday, July 12. The good news? We get to eat up the contents of their kitchen before they leave. Now through Saturday, June 25, Cork is…
Yesterday we chatted with Chef Veronica Arroyo of Bourbon Steak about her passion for pastry. Today she shares more of her story. You worked with culinary stars throughout the years, but tell us more about your experience with Michael DeMaria at Michael’s at the Citadel.He’s quite a character! I really…
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. 73: Brussels…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. This week’s harvest: Sweet corn Did you know that you could hear the corn growing when it was quiet and still – especially at…
There’s no longer a need to haunt Ebay for Ron Popeil’s Ronco Bottle and Jar Cutter kit from the 70’s–Ray Delmuro’s got it figured out. Three years ago, the owner and creator of Refresh Glass perfected a way to produce sturdy, dishwasher-safe drinking glasses from discarded wine bottles. He admits he’s a…
This week we chat with Veronica Arroyo, pastry chef of Bourbon Steak at the Scottsdale Princess. Some of you may recall her delicious contributions to Chow Bella’s Caramelpalooza and Pie Social. Originally from Phoenix, the past fifteen years have taken Chef Arroyo far and wide, from Scottsdale, to Atlantic City,…
Note to the folks at the Arizona State Fair: Get “Chicken” Charlie Boghosian back to the fairgrounds in October, and this time, tell ’em to bring his deep-fried Kool-Aid. Boghosian, whose Chicken Charlie’s set-up is a staple of fried goodness at fairs nationwide, is the creator of the golf ball-sized…
