Sweet mother of sugar hill — how amazing do these look? Last week, Essence Bakery Cafe asked its Facebook followers to choose its next flavor of macaron. The choices? Passion fruit, margarita, and strawberries and cream. Out of 95 responses, strawberries and cream finished first with 40 votes, passion fruit…
Province, the much-anticipated restaurant at the Westin Downtown, doesn’t disappoint in the looks department. The main room is anchored by sassy hot pink walls, speaking loudly of Latin flair but subdued by the simplicity of the cork and recycled wood tabletops. Just a few framed square pieces of kaleidoscopic food…
It’s coming. Triple digit heat is around the corner, and we’re more thankful now than ever that artisan ice cream shops are on the rise. Which shops will you be visiting to keep cool this summer? Need help deciding? Chow Bella is here to help. Enter our battle of the…
It may not be able to make the Kessel run in less than twelve parsecs, but it can serve up a sandwich. The Grillenium Falcon, a food truck hailing from Fayetteville, Arkansas is run by Hammontree Take Home Gourmet and sports some sweet artwork of a grilled cheese-shaped Millennium Falcon…
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. 91: Caldo…
For more then 40 years, The Habit Burger Grill has been churning out beach burgers to hungry Californians. This week, Phoencians get their first taste of the popular west coast burger chain.Known for using the best ingredients, The Habit serves char-grilled burgers, chicken breasts, tuna steaks and veggie burgers on toasty…
How do we show mad love to our favorite foods? Usually by eating them. But now, thanks to artist Sofia Molnar, we can wear them too. The Canadian artist, now living in Japan, has her own business called SouZou Creations. Along with earrings and pins, Molnar’s most adorable food jewelry…
Mixing foodie-ism with fast food, local alt-weekly The Grid asked four top Toronto-area chefs to create five-star meals using only the ingredients found in a McDonald’s Big Mac combo (the famous burger, fries, Coke, and condiments.) The only rule? Other than oil and water, no extra ingredients allowed. The results?…
“We made it through last summer and this year I had to ask myself, ‘Do we need to be open or don’t we?'” That’s Steve Rosenstein, owner of The Duce, the refurbished and funky Downtown warehouse that features a restaurant, a bar, a clothing shop — even a boxing ring…
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. 92: Baynchaiv…
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: Garlic You might be surprised to know that garlic is one of the prettiest plants in the field. The plants have these purple-tinged…
“I will no longer eat anything that has a face!” proclaims your teenager. For Sunday night dinner-your sibling is bringing an “oh-by the way they are vegetarian” date. Your book club has finally gotten around to reading Michael Pollan’s food manifesto. Yes, all right, it’s time to add more meatless…
Does a high-tech upscale dining experience sound appealing to you? We found this new product for restaurants called E La Carte that uses special tablets (not iPads) placed on the dining table for guests to use for various uses…
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. 93: Funghi…
There’s been some rumors flying around the cookie world lately (I LOVE the cookie world — it’s fun and tastes like baking!) about a possible Triple Double Oreo, an assemblage of three chocolate Oreo wafers with two layers of creme — classic vanilla and chocolate. Recently the maker of “Milk’s…
BSS | Breakfast Interrupted from Bruton Stroube Studios on Vimeo…
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. AmeriCAN Canned Craft Beer Festival Winners Announced: CANgratulations are…
Craving a fancy night out on the town, but the $30 per plate price of Restaurant Week gotcha down? Look no further than Fuego Tacos, which will help to stretch the value of your dollar by offering a 2-can-dine-for-$29 deal. (It’s actually 30 bucks. We just couldn’t let a jingle…
Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to a do it yourself evening of food and film. Nick and Nora Charles investigate the disappearance of a wealthy inventor while ignoring the Prohibition laws and drinking lots…
Even those of us who swore off processed, non-local foods after sitting through Food, Inc. and Super Size Me occasionally find it difficult to drag our lazy, hungover asses out of bed finish up with our morning errands in time for the farmers’ market over the weekend.North Scottsdale Farmers’ Market…
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. 94: Croissant…
After ooh-ing and ahh-ing over Van Gogh’s Starry Night re-created in bacon, we at Chow Bella couldn’t help be inspired to create our own meat candy concoction of a Phoenix figurehead: Maricopa County Sheriff Joe Arpaio. Using cooked, pre-cooked, and uncooked varieties of bacon, a stable of sharp instruments, and…
