Santa arrived early for Roger Carpenter and Phil Roberts, owners of DownUnder Wines & Bistro. Just before the holiday, they opened their new, expanded restaurant in Gilbert (1422 W. Warner, at McQueen). Just like at their previous location in Chandler, they’re still serving distinctive Aussie eats to go along with…
Yesterday I finally hit up the new weekend brunch at Postino Central, and it was pretty much exactly what I expected in the way of breakfast-y grub from the popular wine bar. Grilled focaccia with herbed butter and asparagus hit the spot, with thick, barely charred bread that soaked up…
Holiday party invitations can come with a BYOB- or “everyone bring their own hors d’oeuvres”-type tag line. Other invites, however, leave party-goers wondering what exactly to bring. While wine tends to be a go-to item, selecting a bottle can be a daunting task. Enter these five gift ideas, which do…
Billy-Boy Wordsworth defined poetry as “the spontaneous overflow of powerful feelings.” Fitting then, we should apply this definition when we speak of fabulous fare. See if you can relate to this week’s victual verse and feel free to pen a few lines of your own, should you be so inspired…
Today I’m counting my Christmas blessings, and they’re named Jonathan, Wynter, Cheri, and Laura. These overachieving Chow Bella contributors went above and beyond for our Jell-O Showdown, where each of them brought a tasty, Jell-O-centric dessert to the office one day, all in the hopes of getting some blog props…
Sexy black leather boots. Rosetta Stone software to learn Spanish. Maybe a wine- and tapas-filled trip to Barcelona. And forget about snow — I’m dreaming of white truffles. I want all kinds of stuff, and not just because it’s Christmas. All year long, I’m not shy about saying what I…
Not satisfied with competing in the art of making stuffing, the Chow Bella staff is at it again. This showdown is all about Jell-O. So far we’ve brought you Sparkling Grapefruit Pie and Berry Good Holiday Pie, and Jell-O shooters. Today we head to the UK for some inspiration in the…
Local old-school chopper manufacturer Sucker Punch Sally’s is branching out into restaurants with Sucker Punch Sally’s Old-School Diner, set to open for dinner on New Year’s Eve at the corner of Mill Avenue and University in Tempe. The former Ruby Tuesday’s will now be decorated with vintage motorcycles and Fender…
In honor of the season, we figured this week’s Battle of the Dishes should spotlight a treat we find on our own holiday dinner table every year. Pecan pie is a guilty pleasure — thick, rich and chock full of enough calories to bust any “this year I’ll stick to my…
‘Tis the season for a soft opening. On Tuesday, popular Tempe restaurant Caffe Boa is ready to open a second location, Boa Bistro, at Mesa’s Village at Las Sendas Center (2837 N. Power Rd.), pending final building inspections with the city. …
Just in time for holiday food shopping — and refueling after hitting the malls — Oakville Grocery opens today at the Scottsdale Quarter, 15015 N. Scottsdale Rd. The gourmet specialty store, founded in Napa Valley, boasts two well-known local talents on its staff, chef Walter Sterling (Autostrada, Sol y Sombra,…
When BJ Hernandez, chef and owner of the three Havana Cafe locations in the Valley, started making this recipe, it was only because it was a special she created for her guests. Now, it’s her most popular dish at the restaurants and has found a permanent home on the menu…
It’s no secret that we adore Sweet Republic’s artisan ice cream. Their delicious desserts were picked up by Whole Foods. The shop made it onto Bon Appetit’s list of the 10 Best Ice Creams in the nation. And now owners Helen Yung and Jan Wichayanuparp are headed to the big leagues. Sweet Republic will be featured on an upcoming…
How well do you know your favorite cookhouse contraptions? Can you tell a melon baller from a cookie scoop? See if you can guess today’s gadget and check back next week for the answer. Here are a few of our guesses. Feel free to add yours below: – “How Would…
Sometimes a particular restaurant location just seems cursed. Such is the case with 98 South Wine Bar & Kitchen, the Chandler bistro which was originally opened by restauranteur Ron Wojcicki of KiZake and 56 East. The restaurant folded in October of 2008 after Wojcicki filed for bankruptcy, and reopened under new ownership this spring. Less…
One thing that we always crave this time of year is shortbread cookies. The buttery, crumbly cookie is the perfect canvas for any flavoring. For our purposes, we took dark chocolate and drizzled it over the cookies, then sprinkled on some crunched up candy canes, and topped it all with…
It’s hard to believe BJ Hernandez never went to culinary school, considering the recipes she’s created and adopted from her family have kept customers coming back to the Valley’s three Havana Cafe locations for 20 years. Hernandez, who in a previous life was an art teacher for grade and high…
Not satisfied with competing in the art of making stuffing, the Chow Bella staff is at it again. This showdown is all about Jell-O. So far we’ve brought you Sparkling Grapefruit Pie and Berry Good Holiday Pie. Today things get a little naughty with cosmopolitan-inspired Jell-O shooters. Come and get ’em,…
Mr. P-bodyThe 15-year Valley resident, professional DJ and bassist for local band Elvis Before Noon is spinning at the Hotel Valley Ho this New Year’s Eve. He also spins and plays regularly at AZ 88, Olive & Ivy and The Vig. What did you eat for dinner last night? That’s somewhat of a…
Breaking up is hard to do. Even harder might be cooking for yourself when so many recipes are meant to be shared.Local food fanatic Joel LaTondress — you might recognize his Chowhound/Facebook moniker, azhotdish — feels your pain. He turned a defunct romance into a smart concept for a home cooking blog,…
Gallo Blanco chef-owner Doug Robson says he had no idea he’d be opening two restaurants in one year, but things just organically turned out that way. His new place, headed by chef Patrick Fegan (formerly of Fiamma and Olive & Ivy), is called Hillside Spot, and it just opened for breakfast and…
Not satisfied with competing in the art of making stuffing, the Chow Bella staff is at it again. This showdown is all about Jell-O. So far we’ve brought you Sparkling Grapefruit Pie. Today we’re bringing you a recipe that’s the culmination of our years of suffering through bad Jell-O molds…
