Bryan Dooley

Ehren Litzenberger of BLD in Chandler on Mario Batali and Why It's Hard to Be a Three-Squares Chef

This is part two of my interview with Ehren Litzenberger, executive chef at BLD in Chandler. If you missed part one, where Litzenberger dished about simplicity, chocolate-covered grasshoppers and his beef with "foodies," read it here. See also: -- 11 Great Cooking Supply Stores in Metro Phoenix -- ... More >>

Charleen Badman: On Lori Hashimoto, Chris Bianco's Mom, and the Kitchen Phrase That Gets Under Her Skin

Charleen Badman FnB 7125 East Fifth Avenue, Suite 31, Scottsdale 480-284-4777, www.fnbrestaurant.com See also: -- Charleen Badman and Pavle Milic to Open FnB on Craftsman Court on Tuesday -- FnB's Charleen Badman Tells Food & Wine Her Favorite Places to Eat, Shop and Sleep in the Valley -- 15 Met ... More >>

15 Metro Phoenix Restaurants to Visit During Spring Training 2013

Spring Training is almost upon us, which means winter is officially over and it's time to break out the shorts. This right here is the weather we Phoenicians live for, the reason we endure five hellish months of summer and severe cases of cabin fever . . . just for the few all-too-brief months of ba ... More >>

Todd Sicolo Dishes on Grant Achatz and His Short-Lived Las Vegas Marriage

Todd Sicolo T. Cook's at Royal Palms Resort & Spa 5200 E. Camelback Road, Phoenix 602-808-0766 royalpalmshotel.com See also: -- Josh Riesner of Scottsdale's Pig & Pickle Dishes on Bartending Bullshit and What He Ate That You Never Will - Keenan Bosworth of Pig & Pickle Dishes about Chrysa Robertso ... More >>

12 National Food Trends We'll See in Phoenix in 2013

Everybody likes to say that Phoenix is years behind "real" food and drink towns, and for an embarrassingly long time, that was absolutely true. Lately? Not so much. I've read a slew of end-of-the-year predictions about what we Americans will be eating and drinking next year, and in many cases, we've ... More >>

Chef Salad Highlights Part II: The Smart, Funny and Sometimes Provocative Comments Our Local Chefs Made in 2012

Ask any chef: Food- and restaurant-related TV may provide drama and entertainment (although even that is questionable), but it sure as hell isn't based in reality. Feet ache, ceilings leak, employees call in sick, the health department shows up, grease traps overflow, food prices skyrocket, stoves c ... More >>

Ten Instagram-ers for the Phoenix Food Lover to Follow

When we're not blogging you can usually find our face buried in our iPhone screen posting photos and checking out the daily scene on Instagram. Try to get our attention while we 'gramming. We dare you. The filters, the snapshots.... It's an intoxicating combination that's got more than a few Phoenix ... More >>

Cowboy Ciao's Lester Gonzalez Dishes on His Kitchen Pet Peeve and His Grandmother's Tortillas

This is part two of our interview with Lester Gonzalez, comfort food enthusiast and Executive Chef at Cowboy Ciao. To catch up on Gonzalez's food truck fantasies and his take on the bacon obsession, check out part one of interview. See Also: Peter Kasperski Considers Using FnB Name in San Diego Ni ... More >>

Tastemaker No. 1

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

So What Exactly Do We Mean When We Say "American Cooking"?

As a food writer, I'm required to describe or categorize the food served at restaurants so that readers know what to expect and whether or not they want to go. Sounds easy enough, right? Especially since most of the time, chef-owners or their PR teams do the heavy lifting for me. See also: Eliot W ... More >>

Tastemaker No. 2

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

Tastemaker No. 3

4: Cathy Hayes

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

5: Stephen Jones

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

6: Francesca Bianco

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

7: Snir and Kierstin Mor

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

8: Bob McClendon

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

9: Eytan Zias

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

10: Joe Johnston

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

11: Chrysa Robertson

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

12: Dave Johnson

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

13: Michael Brown

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

14: Josh Hebert

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

15: Jim Cerreta Sr.

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

16: Bernie Kantak

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

17: Bryan Dooley

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others, it'll be a first introduction (but likely not the last). While you're here, check out our 100 Creat ... More >>

Bryan Dooley Dishes About Who He'd Like to Spend a Week With (Not a Chef) and the Lunch That Made Him Fall in Love

See also: Pulled Squash Sandwich at Bryan's Black Mountain BBQ This is part two of my interview with Bryan Dooley of Bryan's Black Mountain BBQ. If you missed part one, read it here. Favorite thing to eat growing up: Frog legs, blue gills and ribs. Favorite thing to eat now: Steamed blue crabs an ... More >>

Bryan Dooley Dishes on His Favorite Food Smell (It Isn't Food) and How He Became a BBQ Boss

See also: Silvana Salcido Esparza Dishes About Eating Iguana and Whether She Is or Isn't a Badass See also: Jeff Kraus Explains What's Cool About Food Trucks, Waxes Nostalgic for S.O.S. and Names Four Over-Hyped Food Terms He Wishes Would Go Away Bryan Dooley Bryan's Black Mountain Barbecue 6130 E. ... More >>

That'll Do, Big Pig from Bryan's Black Mountain Barbecue, That'll Do

Message to loaded fries everywhere: Game. Oinkin'. On. Think you've stuffed yourself silly on chef Bryan Dooley's top-notch 'cue at his hoppin' little joint in Cave Creek? Not like this. Now cue the ringing of that cowboy triangle dinner bell, we're gonna eat.

Beer for Brains BBQ and Chai Snickerdoodles in Today's Eater's Digest

Jessica @ The Novice Chef​ Hungry for your early morning serving of food news, with no preservatives or additives? Beer, BBQ, & More Beer Louis Dolgoff, founder of the Beer for Brains Foundation is at it again -- this time he has joined forces with the owner and chef of Bryan's Black Mo ... More >>

Bryan's Barbeque Wrangles Up Bison Ribs and Artichoke Po'Boys this Fall

Bryan's Black Mountain Barbeque turns to the open range for autumn inspiration and brings home tasty Bison Ribs and Artichoke Po'Boys starting September 1. Chef Bryan Dooley broke out the recipes a little early to give New Times a taste of what's coming to Cave Creek this fall, and we're telling you ... More >>

Bryan's Black Mountain Barbecue Does Pulled Pork That's Worth the Drive to Cave Creek

This Week In Chow Bella

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: Macaron Mania: Essence Bakery Cafe Keeps Fans in the Loop Chef Talk: Bryan Do ... More >>

Recipe: 'The Chicken from Hell,' from Bryan's Black Mountain Barbecue

Lauren Gilger The Firebird, or The Chicken from Hell, at Bryan's Black Mountain Barbecue in Cave Creek. Chef Bryan Dooley all about the red, white, and blue, from his food to his music, to his sense of humor. Same goes with the food he serves at Bryan's Black Mountain Barb ... More >>

Chef Talk: Bryan Dooley, Bryan's Black Mountain Barbecue

Lauren Gilger Chef Bryan Dooley.​It says something when a chef names his restaurant after himself. In our opinion, it says something good. After Bryan Dooley spent 15 years as a chef at the luxurious Fairmont Scottsdale, he opened Bryan's Black Mountain Barbecue in downtown Cave Creek. Yep ... More >>

August 11 In Blogs: Don Logan, Michael Jackson, Crave Arizona Festival, and Casey Moore's

​In the 24-hour news cycle it can be difficult to keep up. We have the solution. Check back on Valley Fever every evening for highlights from each of New Times' blogs. Today's entries: Feathered Bastard: Don Logan Confronts White Supremacist Daniel Mahon in Federal Court, Judge Denies Mahon Bond ... More >>

Coming Soon: Bryan's Black Mountain Barbecue

The cover of the latest issue of Saveur -- a drool-inducing photo of ribs, in all of their charred, meaty glory -- really got me craving some barbecue. Oh, you want some too? Well lucky us, a brand-new barbecue joint is set to open by the end of this month. Located in Cave Creek's La ... More >>