We were a little worried when the Dunkin’ Donuts on Mill Avenue abruptly closed last month after just a few months of dishing out doughy, fried goodness and damn good coffee to the college crowd. If a donut shop can’t survive situated right next to a major university filled with…
Whether it’s technically a pop-up or not, this weekend’s menu at Cycle sounds damn tasty. Strada Bella food truck — run by Pat Simeri — is just now up and running and ready to serve. Simeri is still only booking special events (you can’t find him parked any place…
Yesterday we began our conversation with Chef Jared Porter of The Parlor and today the conversation continues beginning with what pushes this chef’s buttons. An allergy to olive oil…Come on, really? What pushes my buttons? Special instructions, allergies. It sounds crass. You don’t know if it’s BS or not. Just…
Grab some sustainably-grown eco-friendly snacks and head down to Madcap Theaters in Tempe this weekend for some cool flicks about food and the environment. In celebration of Earth month, Whole Foods is holding screenings of six films in 70 cities for their Do Something Reel Film Festival. The films aim…
Well folks, it’s finally happening. Worlds colliding. Lines blurring. Munchies are morphin’, for reals…
Chef Dan Moody is popping up — at Posh, Monday, April 25 — with his RelationChef concept. Spots are filling up fast, so we’ll make this quick and share more details as we get them. Go here to make your reservation. Follow Chow Bella on Facebook and Twitter…
From the bright green framed moss on the wall to the hot pink chairs in the bar and the tree limbs hanging from the ceiling, the new restaurant at the Westin in downtown Phoenix is downright adorable in a big-ish city hotel kinda way — but twice last week,…
Whether he’s gardening, working on his bike or in the kitchen, Chef Jared Porter of The Parlor takes a Zen like approach to everything he gets his hands on, including the pizzas, salads, sandwiches and other items on his salon-turned-restaurant’s menu. This guy is deep — and boy can he…
I must not be the only one making brisket for the first time this week. (Trial run for Passover.)A tweet from the United States Department of Agriculture’s safety unit just caught my eye — it links to a handy guide to everything you forgot to ask about how to cook…
Last week, Top of the Rock, the signature restaurant at The Buttes in Tempe, announced the appointment of Akos Szabo to the position of Chef de Cuisine. Alongside Executive Chef Gregory Wiener, Szabo will be tweaking the current menu in coming weeks to incorporate more seasonal and locally-grown ingredients. The…
Cruising by the intersection of 19th Avenue and Northern? Slow down and look around — this is Phoenix’s equivalent to Disney’s “It’s a Small World”. On the southwest side of the intersection, the Ritz Vietnamese nightclub and restaurant (fragrant Pho and curry) and The Russian Market (imported cheese, meat, and beer…
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: Carrots Easter is this month and with the bunny coming and all, we thought we’d feature the beloved carrot. Bugs…
Hey, how long you get for lunch? That will become the most important question of the day in these parts beginning tomorrow, as Pizzeria Bianco begins daytime service…
Chef Eric Gitenstein is anxious, and with good reason. It’s his first time in a truck. A food truck. The executive chef of Bliss — formerly of the now-defunct Lola Tapas — has been serving up fare on the QT for just over a year in the form of his MF…
Allow us to posit a theory. You’re a fan of sandwiches. No, we’re not clairvoyant. What we are is intimately aware of the delicious potential inherit in placing various fillings between two pieces of bread. So too is Susan Russo, a writer for NPR’s Kitchen Window, food blogger, and author…
Leafy lettuces and fresh herbs are more than just salad fixin’s. Roll them up, toss in some protein, and you’ve got a wrap. At the Asian market, the sight of fresh Thai basil, mint and cilantro puts us in the mood for fresh spring rolls on Meatless Monday. Spring rolls…
We spotted this music video for AutoErotique’s “Turn Up The Volume” over at Eater.com last week. Imagine exploding cakes set to the driving beat of techno house music. It’s Cooking Channel + Bjork’s Homogenic – vocals + 1 liter soda + mentos + cake + a little dark edginess…
The results are in and the 2011 Big Brain Awards were given to winners on Saturday, April 9 at New Times. In the culinary category, Brian and Margita Webb of Hey Joe! the Filipino food truck took home $1000 and the Big Brain title. Read more about the Webbs here,…
You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2011 Finalists. Leading up to the Big Brain Award awards announcement (on April 9), Chow Bella and Jackalope Ranch will introduce the finalists along with a sneak peek at their…
Well, that was quick. Condolences are flying on Twitter and Facebook, after Sunshine Moon Peking Pub — the newish Chinese spot that got good buzz from our former critic Michele Laudig and others — abruptly announced today on its Facebook page that it’s no more: Due to unforeseen circumstances, we sadly…
On Monday, Dunkin’ Donuts introduced a new line of menu items under two bucks called “Hearty Snacks,” which include an apple pie, cheddar cheese and cinnamon raisin bagel twists, and cheeseburger and pepperoni and cheese stuffed breadsticks. Well, that sounds like a nice…hey, huh? What? Why? Research, yo! DD says…
You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2011 Finalists. Leading up to the Big Brain Award awards announcement (on April 9), Chow Bella and Jackalope Ranch will introduce the finalists along with a sneak peek at their…
