Call me a shameless arugula eater, but I still can't get over the Obama family's choice of dinner destination when they were in Phoenix this past Saturday night: Macayo's Mexican Kitchen on Central Avenue, the flagship among the Southwestern chain's 18 locations. Seriously?
Sure, Macayo's has been around long enough to be an "institution" -- a few years back, I learned that there's been a longtime rivalry between Macayo's and El Charro in Tucson over who invented the chimichanga.
But
It doesn't have a name yet.
But a new market-meets-restaurant that Gallo Blanco chef Doug Robson is working on may be open as early as December.
Robson's renovating a former Coffee Plantation at 48th Street and Warner in Ahwatukee. The freestanding building is in a neighborhood packed with chains, so he's aiming to bring something new and independent to the mix.
Locals will be able to stop by for cooking essentials like organic milk, flour, sugar, meats from the Meat Shop, and local
I can only go so long without a Gallo Blanco fix.
Even after having been there too many times to count, I still get indecisive when I look at the menu, just because I want one of everything.
So I dragged my colleagues there for a meeting yesterday, and once again, found more tasty things to love.
This time, it was two new desserts that chefs Chris Newstrom and Patrick Fegan are considering for their restaurant/market that's in the works in Ahwatukee (read about it here).
Pastry chef Reb
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:
Easley's Fun Shop Sells Out of Illegal Alien Costume. Is the Costume Racist? Nah.
Up on the Sun:
Top Underrated Zombie Films
Concert Review: U2 Gets Intimate in Glendale
Chow Bella:
How Sweet It Is! Smeeks
Gallo Blanco Chefs Welcome Pumpkin Season
Valley Fever:
Taser International to Pol
