Email Author Carey Sweet

2001 Stories by Carey Sweet

• Value Pact

  published December 27, 2001

  My tablemates can't get over dessert. It's been the topic of conversation for the past 45 minutes, the oohing, the aahing, the veritable drooling... More >>

• Food à la Nude

  published December 27, 2001

  There's a naked man hammering nails just outside the door of the restaurant. I can see him through the glass pane, working in happy rhythm as he... More >>

• Watt's for Dinner

  published December 20, 2001

  Look out, Lalibela. For the first time since it opened almost five years ago, the little restaurant should be peering over its shoulder at... More >>

• Oomph ah Pwah

  published December 13, 2001

  Restaurateur Karen Firestone may be new to the business, but she isn't afraid to make a statement. First, there's the name of her place -- Cafe ah... More >>

• Chocolate It Up to Experience

  published December 13, 2001

  Chocofin Chocolatier has been providing its handmade chocolates to the Valley's top resorts for the past three years. Now, the purveyor of artisan... More >>

• Bizarre and Grille

  published December 6, 2001

  Well, whack me over the head with a lamb chop. Just when I think I've seen everything possible on a restaurant menu, something new sneaks up and... More >>

• Big Apple appeal

  published December 6, 2001

  Deli lovers have had their noses pressed against the glass at Times Square Deli since late spring, awaiting its planned August opening. Inevitable... More >>

• Curious Gouge

  published December 6, 2001

  It seems diners are tired of being taken to the cleaners when they order takeout. In an increasing trend across the Valley, tip jars are showing... More >>

• No Naan Sense

  published November 29, 2001

  There must be an international siren song calling from the building next to the Circle K at 16th Street and Campbell. This unassuming little box... More >>

• Oil of Soy-Lay

  published November 29, 2001

  The menu at Scottsdale's Cowboy Ciao features this actual guest quote: "That mushroom dish is so good, I want to take off my clothes and roll in... More >>

• Meatball Operation

  published November 22, 2001

  From sports to the creative arts to big business, it's the ability to perform under pressure that separates the professionals from the amateurs.... More >>

• Cook Key

  published November 22, 2001

  The holidays mean warm family gatherings highlighted by good food. That is, for those who know their way around a stove. But for all the busy... More >>

• Fresh-Air Fare

  published November 15, 2001

  Twisted Vine Ah, the chilly nip of the holiday season. This is the time of year when the covers of Gourmet and Bon Appetit... More >>

• Chez Shame

  published November 15, 2001

  The Valley's restaurant industry suffered a significant loss November 4. Myron "Bubba" Stephenson, chef-owner of downtown Phoenix's popular... More >>

• Garden Notoriety

  published November 8, 2001

  Chef Mahmmud Jaafari has got a gem on his hands with Green Leaf Cafe, a casual little shop on 19th Avenue and Campbell in Phoenix. The place has... More >>

• Gershwin Pickle

  published November 8, 2001

  The challenges of converting a former 42,000-square-foot supermarket into a 500-seat professional dinner theater in Mesa presented greater... More >>

• Oaxacan the Wild Side

  published November 1, 2001

  The kitchen is having some difficulty securing one of its specialties this week. My guess is that the chapulines are particularly feisty in cooler... More >>

• Ciao, Fella

  published November 1, 2001

  It's musical chairs of a most interesting kind between two restaurants with completely different concepts. Hapa Sushi Lounge's star chef, Nobu... More >>

• DineAsty

  published October 25, 2001

  Manhattan has Drew Nieporent and the Myriad Group, an enterprise that began in 1985 with a single restaurant, Montrachet. Today, Nieporent... More >>

• Sanitary Clause

  published October 25, 2001

  For the first time in 25 years, the Arizona Department of Health Services has updated its requirements for food safety in restaurants. While it... More >>

• Medium Well

  published October 18, 2001

  Done right, beef bourguignon should be a classic dish that cravings are made of, with economical beef chuck made glamorous from a roll in flour, a... More >>

• Smell Me About It

  published October 18, 2001

  Here's a recipe for weirdness: Put about 100 food writers from across the country in a convention center at Mandalay Bay in Las Vegas. Load them... More >>

• Schlock Lobster

  published October 11, 2001

  Fresh fish cut daily, reads the menu at The Cracked Crab. Note the word choice: cut, not caught, daily, although our gracious server... More >>

• Hooter Nanny

  published October 11, 2001

  When the James Beard Foundation hosts an event, it's upper crust all the way. Gourmets treat the dinners very seriously, displaying etiquette that... More >>

• Red, White and Food

  published October 4, 2001

  Back Porch Cafe President Bush is encouraging Americans to band together and support our country, and we're doing it. In this time of... More >>