Restaurants

Morning Squeeze opens its third location, Chandler welcomes Fu Belly, and Mochinut, a Japanese dessert place, lands in the Valley.

What to do this month to celebrate October at your favorite food and drink spots.

Chandler store will have a restaurant, tastings with food pairings, a wine club, and a wine shop.

A regional tour of Mexican cuisine awaits you on 16th Street.

Dining choices run the gamut from sandwiches and salad to award-winning barbeque.

Italian restaurant North Italia Gilbert opened last week and health-conscious Flower Child is opening on Wednesday.

The Arkansas-based fast-food chain says it will open 32 restaurants in Arizona in the next 10 years.

Chef Tom Baumbach and his wife and event planner, Lin Baumbach, create an experience complete with food, drink, decor, and entertainment.

Pulque focuses on the foods of Puebla and Oaxaca. Testal captures the taste of northern Mexico.

Four Peaks will host its first-ever Vegan Pumpkin Porter Beer Dinner on September 23.

Out of many menus, we like these 5.

From bulging black bean sandwiches to portobello patties, here are ten of the best meatless burgers around Metro Phoenix.

The Yard Milkshake Bar piles other desserts on top of its already colossal ice cream treats.

You can enjoy a highbrow plant-based meal, thanks to a handful of elevated eating experiences at restaurants around town.

Taco Boy’s opens its second location, Tempe welcomes The Paleta Bar, and three pizza joints open across the Valley.

Food influencer Jenn Baluch thinks video promos are replacing restaurant criticism.

Two especially well-credentialed Phoenix restaurants have debuted in recent months.

Owner Dustin Dahlin wants Underbelly Meat Co. to be a place where the locals can find good products and answers.

“You can’t blame people for leaving our industry for a better-paying industry.”

Italian merges into Japanese at chef Claudio Urciuoli’s new second spot.

New sushi in Gilbert, a Tucson favorite makes its way to the Valley, and much more.

At Hope’s Frybread, Hope Peshlakai treats patrons to some of her grandmother’s recipes.