Mary Coyle, the landmark Phoenix ice cream parlor said to be closing at the end May, may not be melting away just yet. Since March 3, Mary Coyle’s has whittled its menu of ice cream, sandwiches, soups, and salads down to just ice cream (not a good sign), but an…
This week in Phoenix New Times, Laurie Notaro tells us what she really thinks about some high falutin’ culinary trends. Turns out the Eugene, Oregon-based author returns to her hometown of Phoenix when she gets the chance, and heads straight to Rosita’s. Or Mrs. White’s. Anyplace they don’t serve nettles. Here…
Poor Larry Lazy Cakes. The lackadaisical cartoon character (who looks a lot like South Park’s Towelie) and representative of Lazy Cakes, the “relaxation brownies” laced with melatonin and sold in food markets, may have helped to sell millions of the sleepy sweet treat but now two towns in Massachusetts are…
According to the Family Radio billboards scattered around town, “the Bible guarantees” that this Saturday, May 21 will herald the return of the Savior and spark a chain of events that ends with our total annihilation in October. Bummer. In preparation for Judgment Day, Citizen Public House in Scottsdale is…
Yesterday, we caught up with Chef Bernie Kantak of Citizen Public House in Old Town Scottsdale. Today, the busy chef shares a recipe for a dish that’s currently on tap for Arizona Spring Restaurant Week.Pan seared scallops with roasted corn grits, snow pea greens and red rock cola gastriqueFor scallops:- …
Not long ago, Sacks Art of Sandwicherie left its strip mall digs at 48th Street and Indian School for a larger, two story, bright orange building down the street. The new location was designed to not only house Sacks but also the sandwich shop’s new dinner venture, Cave & Ives. Cave and…
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 95: Fattoush Salad from Al-Hana Restaurant at Baiz Market In a city built on a grid, it’s…
Not to be gloomy or gauche, but it might be time to start thinking about your last meal. As those obnoxious billboards scattered around town are warning, The Rapture is prophesized to be happening two days from now. Much like the characters in the Douglas Adams tome The Restaurant at the…
All right. It’s high time someone stood up and said something, and no one else seems to be making a move, so here I go. For the second time in a week, I’ve seen nettles on a menu. Nettles. This is what I know about nettles: They invaded my front…
Yesterday, Chef Bernie Kantak shared details of his culinary adventures and early artistic creations. Today, the conversation turns towards matters more serious, from witnessing a slaughter to ghosts in the machine. First job: My grandmother on my mother’s side ran a kitchen in Ohio that was a reception hall at…
Luckily, that’s not a problem at Beckett’s Table, the third in a series of eateries we checked out for Restaurant Week. Service here was lightning-quick and almost too attentive — we had to physically hold on to our plates a few times to prevent them from being whisked away. The overall…
Budget Travel recently listed what they consider to be the 5 hottest foodie trends right now. On the list: urban foraging, night markets, single item restaurants, bicycle cafes and rent-a-tree programs. We may not have all the items on the list, but we were trendsetters when it came to the bike…
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 96: The…
Two-month old BLD in Chandler unveiled its new streamlined dinner menu today to its adoring Facebook fans. We took a look and noticed one important thing missing — the charcuterie plate. Just last week we raved about the tender meat that graced the appetizer platter and now it’s gone. “We’ve…
Thirty-nine years after 57-year-old Don Gorske bit into his first Big Mac, he’s ready to do it again — for the 25,000th time. Gannett Wisconsin Media reporter Russell Plummer says that Gorske, the “Big Mac enthusiast” who also appeared in Morgan Spurlock’s, Supersize Me, will consume his record-breaking Big Mac…
Sushi lovers rejoice, Scottsdale has a brand new sushi joint open just in time for summer. Shinji Kurita, sushi chef and former owner of the now-closed Awhatukee sushi spot, ShinBay, quietly opened the doors of his latest project last Wednesday. Once again named ShinBay, the traditional-style Japanese eatery will offer…
The Spot: Secreto, 4232 E Chandler Blvd, 480-706-2220 The Hours: 3 to 7 pm Monday – Friday The Details: Happy hour is only available at the bar. Drink prices range from $2.25 for domestic bottled beer to margaritas and martinis for $5. All happy hour menu items range from three to…
It’s a cliché that the best ethic restaurants are the ones frequented by people of that ethnicity — but it’s also usually true. Who better to determine the quality of Japanese or Punjabi food, for example, than someone who hails from that area of the globe and grew up eating their traditional dishes? …
Chef Bernie Kantak began his culinary adventure at a very early age. He sampled head cheese at four years old and liked it. Shortly afterwards, instead of slapping together a messy PB&J when his mom told him to make a snack, Kantak pulled up a chair, turned on the stove and whipped up…
As locals, it drives us nuts when resorts offer spa and food deals that we can’t take advantage of, particularly in the summer when — let’s face it — no one else is begging to come to town. But someone got smart over at the Fairmont Scottsdale Princess with what they’re…
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 97: Cash Money…
Sure it’s a word nerd thing, but for food freaks it settles a debate or two. Yesterday, the Associated Press released its 2011 Stylebook, the journalistic standard for writing, with a first-ever food section consisting of 16-pages, and over 400 food names and terms, including 140 new entries like: •…
