Subject:

Erica O'Neil

  • Blogs

    November 29, 2013

    20 Ways to Start the Christmas Season in Metro Phoenix, from Gingerbread to Egg Nog

    Need to get a jump-start on the holiday season? Here's the best of Chow Bella Christmases past to get through the gift exchanges, potlucks, and other energy-sucking celebrations. ENTERTAINING Top 10 Christmas Beers The Amazon Wine Shop Now Ships to Arizona 10 Favorite Places to Get Tamales in Me ... More >>

  • Blogs

    March 9, 2013

    Devoured Lives Up to Its Name: The Saturday Edition

    Cloudy skies and light rain didn't scare away hoards of hungry Devoured participants this Saturday. And chefs from across the Valley turned out to show off their tastiest small (and not so small in some cases--we're looking at you, T Cooks!) plates and nibbles. With over 45 restaurants serving up d ... More >>

  • Blogs

    March 28, 2012

    All About Achiote

    Here in the Southwest, chances are pretty good that everyone's had their fair share of Mexican food. But as much as we all love to eat the stuff, how much do we really know about the flavors that we're so helplessly addicted to? Unless you grew up with a Mexican grandmother (don't we wish) or have s ... More >>

  • Blogs

    March 12, 2012

    Devoured Chewed Us Up And Spit Us Out: The Good, The Bad, and The Ugly

    Another year has come and gone, and once again Devoured has proven again the gastronomical fortitude required to take on upwards of 50 different dishes in one fell swoop. Jennifer Woods rose to the challenge and ate her way through the Saturday edition of Devoured. Check out her exhaustive coverage ... More >>

  • Blogs

    February 2, 2012

    The Best Thing on Taco Bell's Breakfast Menu is the Coffee. Ay Chihuahua!

    Erica O'NeilWill Taco Bell's "First Meal" leave you filled with regret or tasty, tasty burrito bits?​Breakfast burritos from Taco Bell?​Last week the R& D department at Taco Bell grew tired of spinning the wheel-o-ingredients for zany breakfast products (French toast sandwiches? Denver stuff ... More >>

  • Blogs

    January 6, 2012

    $10 Lunch at Delhi Palace Cuisine of India

    ​​Buffets can be hit or miss, and we've had far too many bland entrees overcooked under a heat lamp to claim the title of buffet buff. But one of our favorite lunch time destinations just happens to be a buffet that's finger lickin' good and easy on the wallet. Delhi Palace Cuisine of India off ... More >>

  • Blogs

    December 28, 2011

    Herb 'N Flavors, Dr. Hummus' New Restaurant Now Open

    ​Farmers' market junkies know all about Dr. Hummus and his array of creative hummus, tapenade, and dip options. Saunter up to the booth, snag a pita chip, and nibble your flavor of choice. Try it before you buy it. ​(And you'll probably buy it, because Dr. Hummus has made his name making tasty d ... More >>

  • Blogs

    December 21, 2011

    Karl's Quality Bakery vs. Barb's Bakery: Gingerbread Men Go Mano-a-Mano

    Erica O'Neil Gingerbread men mano-a-mano. Two will enter, one will leave (in our bellies). ​Sweet and spicy, crunchy or soft, gingerbread is a holiday harbinger that ushers in the season. Some prefer to mainline their gingerbread in latte form, or snarf a giant stack of gingerbread pancake ... More >>

  • Blogs

    December 20, 2011

    Dinner at Pane Bianco: New Dining Room, New Menu

    Erica O'NeilThe Rosa pizza from Pane Bianco, with parmesan, red onions, rosemary, and pistachios.​Pane Bianco's dinner service is still the new kid on the block, compared to its sandwich-style lunch or the booming business of its sister eatery, Pizzeria Bianco. We stopped by recently to check out ... More >>

  • Blogs

    October 27, 2011

    Chicharrones de Harina, a Classic Mexican Street Treat

    Erica O'Neil Chicharrones de harina, before and after. Ready to be tossed in lime and hot sauce. ​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican ... More >>

  • Blogs

    September 15, 2011

    Hibiscus Quesadillas from Los Sombreros

    Wikimedia Commons- Thelmadatter A bright and beautiful pile of dried hibiscus flowers, ready to become jamaica or quesadillas.​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some ... More >>

  • Blogs

    September 9, 2011

    Chorizo Breakfast Burritos from Los Favoritos

    Erica O'Neil A hearty chorizo breakfast burrito packed with eggs, chorizo, potatoes, and cheese from Los Favoritos. ​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the mo ... More >>

  • Blogs

    September 9, 2011

    Sinbad's Restaurant: Halal Middle Eastern Food

    Erica O'NeilSinbad's Combo, packed with tasty onions, chicken tikka, schawirma meat over rice, lamb and chicken kabobs. ​Every town has a handful of sketchy restaurants. Often it's the joints that look the most questionable that hold the secrets of culinary enlightenment. Then again, they might h ... More >>

  • Blogs

    September 1, 2011

    Pozole Blanco from Taco Nazo

    Erica O'Neil A hearty bowl of pozole packed with pork and hominy from Taco Nazo.​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Vall ... More >>

  • Blogs

    August 4, 2011

    A Guide to Fresh Mexican Cheese and the Dishes to Top with It

    Wikimedia Commons Fresh queso fresco, ready to use in a variety of Mexican dishes.​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the va ... More >>

  • Blogs

    June 9, 2011

    Carne Asada from Sonora Mesquite Grill

    Flickr- mrkalolo Now that looks like one delicious carne asada. ​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the valley. This week: ... More >>

  • Blogs

    June 8, 2011

    The Dragon Roll from Stingray Sushi

    Erica O'Neil​Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com 82: Th ... More >>

  • Blogs

    June 8, 2011

    Lobster Tomalley and Roe at Market Price

    Flickr- daves cupboardOne cooked lobster will yield a ton of tomalley goodness.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that ... More >>

  • Blogs

    June 2, 2011

    Barra Vieja Shrimp from Mucho Gusto

    Erica O'Neil​Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 86: B ... More >>

  • Blogs

    May 20, 2011

    Restaurant Week 2011: Cheuvront

    Erica O'Neil The saucy surf and turf on Cheuvront's Restaurant Week prix fixe menu. ​ Erica O'Neil Skip dessert and opt for the cheese plate instead. Trust us on this one.​Spring Restaurant Week presents a great opportunity to eat like a king (or queen) at a favorite upscale restau ... More >>

  • Blogs

    May 20, 2011

    Restaurant Week 2011: Fuego Tacos

    Erica O'Neil The pernil asado taco platter with rice and beans. ​Craving a fancy night out on the town, but the $30 per plate price of Restaurant Week gotcha down? Look no further than Fuego Tacos, which will help to stretch the value of your dollar by offering a 2-can-dine-for-$29 deal. (I ... More >>

  • Blogs

    April 27, 2011

    Pork Cheeks: Pig Jowls from BLT Steak

    Erica O'Neil Fork-tender, smoked pork jowls from BLT steak. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don't make t ... More >>

  • Blogs

    April 21, 2011

    Pork Chile Verde from Casa Reynoso

    Erica O'Neil The Gollo Burro, stuffed and smothered in pork chile verde, from Casa Reynoso.​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds ... More >>

  • Blogs

    April 20, 2011

    Dos Ranchitos Pork Cracklins: Fried Backfat

    Erica O'Neil A crispy mound of Dos Ranchitos pork cracklins. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don't make ... More >>

  • Blogs

    April 14, 2011

    Vampiros: Tacos Scared Stiff from La Frontera Comida Mexicana

    Erica O'NeilLa Frontera's vampiro, piled high with succulent carne asada. ​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley. This we ... More >>

  • Blogs

    April 13, 2011

    Merc Bar Introduces New Bar Chef Menu to Complement Your Cocktails

    Erica O'Neil Merc Bar's new Bar Chef offerings with cocktails. Clockwise from left to right: Henry VII cocktail, robust paprika spiced marcona almonds, jalapeno crab toast, St. James cocktail, mozzarella-stuffed pepadew peppers.​ Courtesy of Merc Bar Chef Walter Sterling preparing th ... More >>

  • Blogs

    April 13, 2011

    Cueritos: Pickled Pork Rinds from Tortas Paquime

    Erica O'Neil Cueritos from Tacos Paquime: Strips of pickled pork rind mixed with hot sauce, lime, cabbage and cucumber.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced a ... More >>

  • Blogs

    April 5, 2011

    An Evening with Chef Laurent Tourondel of BLT Steak

    Erica O'Neil BLT Steak's Executive Chef Laurent Tourondel and Head Chef Marc Hennessy prepare the Spice-Rubbed Cowboy Rib Eye.​ Erica O'Neil Thin-sliced cowboy rib eye with spicy herbed butter and a popover warm from the oven. ​A lucky group of Chase credit card members spent this ... More >>

  • Blogs

    March 31, 2011

    Kitchen 56: Stroll and Roll into Happy Hour

    Erica O'Neil Crispy, cornmeal-crusted calamari tossed in Asian slaw with Thai peanuts and a miso caramel sauce. Oddly addicting, and it managed to remain crispy from beginning to end. ​ Erica O'Neil Steamed edamame, tossed with chili flakes, oyster sauce, and salty soy. Much better t ... More >>

  • Blogs

    March 20, 2011

    WorldFEST Heavy on the Pour, Weak on the Global Cusine

    Erica O'NeilLess than half of the extensive selection of beers offered at WorldFEST.​Erica O'NeilDoes a macaroni necklace count as Italian food?​The Phoenix Sister Cities sponsored the 6th annual WorldFEST this weekend, and promised a celebration of cultures from around the globe, or at least fr ... More >>

  • Blogs

    March 17, 2011

    Molotes: Chorizo Fritters from Tacos Atoyac

    Erica O'NeilA platter of molotes and an horchata from Tacos Atoyac. ​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the valley. This week: Mo ... More >>

  • Blogs

    March 13, 2011

    Sunday at Devoured: Payton Curry, Bite Me Brownies and the Latest Pop-Up

    Erica O'NeilPayton Curry, former head chef of Caffe Boa, chats with current head chef Matt Smith during the sausage grinding demonstration at Devoured. ​Devoured is history for another year -- and we're full.We got started early Sunday morning. We highly recommend this method as a solid way to go ... More >>

  • Blogs

    March 10, 2011

    Capirotada: Mexican Bread Pudding for Lent

    Erica O'NeilAssembling the capirotada, or Mexican bread pudding.​Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley. This week: Capirota ... More >>

  • Blogs

    March 9, 2011

    Crispy Pig Tails: Pork Tail Meat from Big Earl's BBQ

    Flickr- TheGiantVermin Tap your inner carnivore, like this guy here, with crispy fried pig tails.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all ... More >>

  • Blogs

    March 1, 2011

    Canteen Modern Tequila Bar: Happy Hour Report Card

    Erica O'NeilThe spread at Canteen Modern Tequila Bar's happy hour.​The Spot: Canteen Modern Tequila Bar, 640 S. Mill Ave., Tempe, 480-773-7135 http://www.canteentequilabar.com The Hours: Chase some tacos with tequila during "Halfy Hour" between 4 and 6:30 pm every day of the week. The Details: ... More >>

  • Blogs

    February 23, 2011

    Thymus Glands: Fried Sweetbreads from Big Earl's BBQ

    Erica O'NeilA basket of deep fried thymus glands-- sweetbreads from Big Earl's BBQ.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles t ... More >>

  • Blogs

    February 3, 2011

    Finger Lickin' Sneak Peek at Big Earl's BBQ

    Erica O'Neil The Pulled Pork Platter with two types of ribs, pulled pork, mac n' cheese, and tater salad. A feast fit for the most ambitious carnivores out there.​ Erica O'Neil The Front Porch: Gin, elderflower liqueur, and grapefruit juice.​Last week we brought you a sneak peek at ... More >>

  • Blogs

    January 11, 2011

    Papago Brewing: Happy Hour Report Card

    Erica O'Neil The spread at Papago Brewing's happy hour. ​The Spot: Papago Brewing, 7107 E. McDowell Rd., Scottsdale, 480-425-7439 http://www.papagobrewing.com The Hours: Score some craft beer for a wee bit cheaper from open to 6 pm, Monday through Friday. The Details: One buck off all 30 o ... More >>

  • Blogs

    January 5, 2011

    Scrapple: The Pennsylvanian Treat from Schreiner's

    Erica O'Neil A feast of fried scrapple and other breakfast fixings. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don ... More >>

  • Blogs

    January 4, 2011

    Ticoz Resto-Bar: Happy Hour Report Card

    Erica O'Neil The food and beverage spread at Ticoz's happy hour. ​The Spot: Ticoz Resto-Bar, 5114 N. 7th St, Phoenix, 602-200-0160 http://www.ticozaz.com The Hours: Ticoz offers relaxed pricing on drinks and apps every day of the week from 3 to 6:30 pm, and again from 10 pm to close. The D ... More >>

  • Blogs

    December 28, 2010

    Stockyards: Happy Hour Report Card

    Erica O'Neil A couple frosty beers and a platter of machaca soft tacos in the 1889 Saloon at Stockyards.​The Spot: 1889 Saloon at Stockyards Restaurant, 5009 E. Washington St., Phoenix, 602-273-7378 http://www.stockyardsrestaurant.com The Hours: At this good old fashioned restaurant, the h ... More >>

  • Blogs

    December 22, 2010

    2010 Redux: Just Offal

    Erica O'NeilHot tongue-on-tongue action. Veal tongue and crispy bone marrow from Petite Maison. In the spirit of tying up loose ends, we're recapping some of the best food-related finds of the year. We've already recapped the Best Books and Battle of the Dishes superstars, a ... More >>

  • Blogs

    December 21, 2010

    Arriba Mexican Grill: Happy Hour Report Card

    Erica O'Neil A green chile topped cheesecrisp on Arriba Mexican Grill's happy hour. ​The Spot: Arriba Mexican Grill,1812 E Camelback, Phoenix, with 5 other locations across the Valley, 602-265-9112, www.arribamexicangrill.com. The Hours: Monday through Friday from 3 pm to 6 pm, with a rever ... More >>

  • Blogs

    December 13, 2010

    Taberna Mexicana in Scottsdale

    Erica O'Neil The Mar y Tierra at Taberna, filet mignon and grilled shrimp over roasted potatoes and topped with a sea urchin crema. ​Scottsdale Seville welcomed a new tenant last month, with the opening of Taberna Mexicana. Partners Mark Weissberg, Tim Arnold and Chris Harter launched this ... More >>

  • Blogs

    December 7, 2010

    New Concessions at US Airways Center: The Taste Test

    Erica O'NeilThe bustling new ZZ to Go was packed with customers during half-time.​Last week we reported on US Airways Center's plans to upgrade their concessions line-up, with a push toward incorporating more fresh and local ingredients. This week we're bringing you the verdict on some of those ne ... More >>

  • Blogs

    December 7, 2010

    Devil's Advocate: Happy Hour Report Card

    Erica O'Neil A couple happy hour beverages on the patio at Devil's Advocate.​The Spot: Devil's Advocate, 955 E. University Dr., Tempe, 480-921-2585 http://www.devilstempe.com/ The Hours: Cheap drinks and food specials are available Monday through Friday between 4 and 7 pm. The Details: Ha ... More >>

  • Blogs

    November 30, 2010

    The Main Ingredient Ale House: Happy Hour Report Card

    Erica O'Neil The Main Ale and the Avery "White Rascal" on happy hour at TMI. ​The Spot: The Main Ingredient Ale House, 2337 N 7th Street, Phoenix, 602-843-6246 http://www.tmialehouse.com/ The Hours: Almost every day of the week (closed Sunday) The Main Ingredient opens its doors at 11 am a ... More >>

  • Blogs

    November 9, 2010

    RnR: Happy Hour Report Card

    Erica O'Neil The spread at RnR's happy hour.​The Spot: RnR, 3737 N. Scottsdale Rd., Scottsdale, 480-945-3353 http://rnrscottsdale.com/ The Hours: Enjoy a little rest and relaxed prices Monday through Friday from 3 to 7 pm. The Details: RnR offers generous half-priced draft beer, wine, wel ... More >>

  • Blogs

    November 4, 2010

    Petite Maison's Offal Halloween Dinner

    Erica O'NeilCourse two of Petite Maison's First Annual Offal Halloween Dinner. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that ... More >>

  • Blogs

    November 2, 2010

    Philly's Sports Bar & Grill: Happy Hour Report Card

    Erica O'NeilThe spread at Philly's happy hour.​The Spot: Philly's Sports Bar & Grill, 1826 N. Scottsdale Rd., Tempe, 480-946-6666 http://phillyssportsgrill.com/ The Hours: Happy hour runs Monday through Friday from 4 to 7 pm, with reverse happy hour deals Sunday through Thursday from 11 pm to ... More >>

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