Restaurants

If only we could be this excited on a Monday morning…

Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week: New at CityScape: Jimmy John’s Pop the Soda Shop…

Whoa. We’re barely into the new year and Smashburger comes out swingin’ with the nationwide introduction of its Sin City Smashburger. Why such a big deal? Two reasons: 1) It’s Smashburger’s first ever limited-time offer and 2) It includes an Angus beef patty, applewood-smoked bacon, American cheese, grilled and haystack…

This year marks the 25th anniversary for Vincent Guerithault’s quintessential French restaurant Vincent on Camelback. Vincent made his mark on the Phoenix dining scene with classic French haute cuisine in the 1980’s. He quickly gained notice for his successful application of traditional French culinary technique incorporating southwestern ingredients found in…

Yesterday, we spoke with Chef Brian Peterson of Cork and the upcoming BLD restaurant in Chandler. Today, he shares a delectable recipe for Arctic Char with Roasted Cauliflower, Fingerling Potatoes, Baby Carrots and Butternut Squash Puree. It’s a mouthful in more ways than one! Arctic char is naturally found in the…

House of Tricks has everything going for it — excellent food, a great location near ASU that feels serene despite its proximity to the hustle and bustle of Mill Avenue, and a reputation that’s been building since 1987. The restaurant is really a rare gem, a local institution that survives…

They say the way to a man’s heart is through his stomach. The way to a woman’s heart is just as simple. In fact, it can be summed up in one little word: chocolate. Doctors even compare the endorphins secreted during chocolate consumption to the ones produced during sex. Oh, my!…

Yesterday, we spoke with Executive Chef and co-owner Brian Peterson of Cork in Chandler. Today, the chat continues… Peterson plans to open a second restaurant in Chandler called BLD (short for Breakfast/Lunch/Dinner) at the beginning of March. The focus will be on American comfort food made with healthful, organic ingredients. One of…

One year in the early ’80s, my sister was a Brownie, my mom was the cookie chairman and there existed a Girl Scout cookie called the Kookabura which was everything I loved in a cookie. Girl Scout cookie season is upon us already this year, which has me reminiscing. As…

“Eat mor chikin! Eat mor chikin!” What? Huh? What time is it? Oh, it’s the Chick-fil-A “Cowz” waking my ass up with another fowl feeding opportunity: breakfast with their new Spicy Chicken Biscuit. Featuring a spicy breaded chicken breast deep-fried and placed inside a buttermilk biscuit (essentially the Spicy Chicken…

Chef Brian Peterson moved to Arizona after graduating from college in Chicago — and instantly hated it. He expected to stay for six months. Instead, Peterson embarked on an eleven year culinary adventure that took him through Lon’s at the Hermosa, the Boulders Resort and Superstition Mountain Golf and Country Club before…

Yesterday in Sweet Talk Chris D’Angeli let us know what she thinks of cupcakes, how she is hungry to compete again on the Food Network Challenge, and why Phoenicians could use a dose of Texas. Chris is the chef-owner of Slice, a custom cake studio where she designs and creates…

Like having its own version of the Big Gulp, Starbucks has announced they will introduce the 31-ounce “Trenta” cup in all U.S. locations by May 3. Available only for iced beverages, the new gut-punching size is seven ounces larger than the “Venti”, currently the largest size the Seattle-based chain offers…

Dave Thurston The improviser teaches free classes on improvisation Saturday, January 22 and Saturday, January 29 at Runway 21 Studios from noon-3 p.m.What’d you eat for dinner last night? Last night, I ate a salad that I made using only a blender that I got for my birthday.Favorite food: My…

Last week, we got a first look at Tanzy, the new upscale casual Mediterranean-inspired restaurant at Scottsdale Quarter. The eatery is run by the same folks behind the new iPic luxury movie theater and is located next door to the theater on the upper level of the complex. Tanzy makes good use…

Why are we joining the Meatless Monday campaign? We do it for ourselves, (adding a variety of grains, fresh fruits and vegetables is good for our bodies), for the environment (easy way to reduce our carbon footprint), we believe in purchasing humanely raised and slaughtered animals, we love fruits, vegetables…

Yesterday, co-owner Jerry Colangelo unveiled the first $7 million wave of renovations to the historic Wigwam Resort in Litchfield Park. The resort’s main building is near unrecognizable unless you’re old enough to remember when Harry Truman was President. Many vintage details have been restored or reimagined. Tall ceilings have been replaced…

Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to do a do it yourself evening of food and film. Now that the hustle of the holidays is over, it is a good time of year…

Will the parade of limited-time sweet treats from Sonic ever stop? Answer: Never. They are like time, or innovation, or motocross speedway action. First out the gate in 2011 is the Red Velvet Cheesecake Blast, made with red velvet cake batter ice cream, blended with cheesecake pieces, and finished with…

​We like beer and so do you, which is why we’re psyched to announce the list of events currently on tap for the first-ever Arizona Beer Week. Months ago, we announced plans to organize the inaugural festival for February 19-26. Sponsored by the Arizona Craft Brewers Guild, this first-ever statewide…

  Yesterday, we talked to Chef Michael DeMaria of Heirloom and M Catering. Today, he shows us how to prepare a delicious duck entree and accompanying side dishes from Heirloom’s farm-to-table, seasonal menu. It will take a little practice to get the dish looking as pretty as the one above,…

Getting farm-fresh, antibiotic-free meats just got a little easier for Phoenicians.Prescott Valley Farms recently opened a tiny storefront to sell their own pork, lamb and chickens and outsourced elk, buffalo and French Rouge — all raised naturally.Clint Van Wuffen, owner of Prescott Valley Farms, exited a career in politics and started his…