Colin Chillag The painter is currently showing his work in a group show at 5 and 6 Gallery in Scottsdale. He also has a solo exhibition planned for April at the same space. What’d you eat for dinner last night? Last night for dinner, it was linguini with sauteed eggplant,…
It’s being billed as “one of the most comprehensive series of grand opening events in Valley restaurant history,” but to be honest, the line-up for Sam Fox’s Arrogant Butcher is giving us a serious case of heartburn. Jason Rose — the public relations poobah who brought Phoenix pink tacos and too-saucy…
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: Radishes Here’s a vegetable appropriate for Valentine’s Day. These blushing fireballs are cute and sassy, come in lots of shades of…
Many savory recipes — whether vegetarian or with meat — call for the use of stock or water as a liquid ingredient. Adding stock contributes more flavor to the final dish than adding water. Choose stock to add that extra layer of flavor and deliver a more complex and tasty final…
There’s a lot of chatter out there about conversation hearts — cute plays on the iconic candy hearts stamped with messages, waiting in tiny boxes to win your heart and break your teeth. We’ve seen cookies, cuddlies, holiday lights, tee shirts, soap, even felted soap, all designed to look like…
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. Tradiciones Closes for Remodeling New in CenPho: Rum Bar…
drink can easily be made at home, click here for a recipe. Dessert: French Macarons Every time the character of Chanda is on the screen, I want one of these delicious little devils. I suggest picking up a few macarons from Essence Bakery in Tempe. We went with the Meyer…
Yesterday, while we Americans were wolfing down our Big Mac’s, Chicken McNuggets, Happy Meals, and the like, in Finland, a group calling itself the “Food Liberation Army” kidnapped a Ronald McDonald statue from a local Mickey Dee’s. Until their questions regarding quality assurance and production of McFoodstuffs are answered by…
Changing is a risky venture at best. A band’s first album may be critically acclaimed. If they change their style after that, they’ll lose some of the audience that earned their initial success. If they stay the same, they’ll get boring. So must it be with restaurants. Either you change…
Last week we brought you a sneak peek at the new eats on the menu at Big Earl’s BBQ, Old Town Scottsdale’s newest joint for ribs and ‘que. Meat explosion! Ribs, pulled pork, brisket, hot links, they’ve got enough on the menu to satisfy all your carnivorous instincts. Plus enough deep…
After getting to know Alex Padilla of Taberna Mexicana, he let us in on the recipe for his favorite menu item, Cochinita Pibil, which is a Yucatan pork stew baked in a banana leaf and traditionally served with fried plantains, Mexican crema, pickled red onions, and flour or corn tortillas…
Jennifer Woods Just when we think we’re going to have an easy dinner filled with interesting preschooler conversation about sandboxes and spiders, it ends up like this: … Stop talking and eat your food. Stop playing and eat your food. Sit down and eat your food. Don’t just pick out the…
The new year often inspires reinvention, even in the restaurant world. Among a slew of recent openings and closings was the December shuttering of Houston’s, a longtime staple at the Esplanade at Camelback and 24th Street. It was a routine lunch spot for countless office workers in the area and…
Goodbye January, Hello February! The Valley was busy this past month with the opening of 15 brand new eating and drinking spots. Unfortunately, we had to say goodbye to a few places as well. C’est la vie. RESTAURANTS OPENING IN JANUARY Fuego Tacos, 2501 E. Camelback Rd.Citizens Public House, 7111 E…
“Who can take a rainbow, wrap it in a sigh, soak it in the sun and make a groovy lemon pie?” Up until two years ago when Georganne Bryant opened her colorful retro candy boutique, Smeeks, no one in Phoenix could. Seems Bryant started a trend. Up popped Sweets and Beats (now…
Yesterday we spoke with Alex Padilla of Taberna Mexicana and today our conversation continues… Honduran-born Padilla is notably health-conscious — nothing on Taberna’s menu is smothered in cheese and rice and beans are not automatic. Padilla tells us he is appreciative of all different types of cuisine and it is reflected in his…
Leave it to Americans to come up with yet one more day that allows gluttony to prevail over common sense, class, and dignity. Yes folks, we are talking about the Super Bowl. What was once just a simple day to watch a championship game has been turned into to a…
Yesterday in Sweet Talk, Executive Pastry Chef Travis Watson described his philosophy on the discipline and art of pastry creation and the important elements of any carefully crafted dessert. Chef Watson favors desserts that are refined and include only deliberate elements (flavor, texture, and presentation). Chef Watson reminded us there…
Chef Alex Padilla may be new to the Valley, but not to the kitchen; he’s currently donning his apron at Taberna Mexicana in Scottsdale. Padilla recently moved here from Houston, where he was raised, to open Ninfa’s Mexican Kitchen, in Glendale, and now Taberna (in Scottsdale Seville, Roy’s former spot). The menu…
Has it really been almost a year since we stood in the parking lot of Smeeks — sticky and sweaty from a night of caramel tasting/swooning — and swore we’d never eat sugar again? Indeed it has. And we have one thing to say, Phoenix: Bring it. Get the date and…
Find out more about country/pop band Arrowheart here.Sara Robinson What’d you eat for dinner last night? I had a 6-inch turkey sub from Subway, Sara-style! Favorite food: During the week, I eat healthy, but on weekends I eat my favorite food, which is the breadsticks from Olive Garden and Orange…
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. Today’s harvest: Tatsoi. Before we talk about this sexy spoon-shaped Asian green, I thought you might want to look at a complete list of…
