Subject:

Shellfish

  • Blogs

    May 25, 2012

    88: Jan Wichayanuparp and Helen Yung

    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 >>

  • Blogs

    May 17, 2012

    Soft-Shell Crab Done Right at Quiessence, Teeter House and Binkley's

    It's soft-shell crab season now until the end of summer, which means we're going to be seeing lots of it on local menus -- usually served lightly battered and deep-fried, always eaten whole. The good news? No futzing around with crab-crackers. The bad news? Having to eat those beady little eyes. ... More >>

  • Calendar

    December 1, 2011

    Food Network

    It's soft-shell crab season now until the end of summer, which means we're going to be seeing lots of it on local menus -- usually served lightly battered and deep-fried, always eaten whole. The good news? No futzing around with crab-crackers. The bad news? Having to eat those beady little eyes. ... More >>

  • Blogs

    September 7, 2011

    Peruvian Jalea Fight: Inka Fest vs Contigo Peru

    Tedd Roundy​Who doesn't love seafood in the summer? Especially if you have a summer love to share it with. We're pretty sure that same thought crossed the minds of Peruvians when they started serving up Jalea (a seafood platter commonly meant to serve two). There are several Peruvian plac ... More >>

  • Blogs

    June 23, 2011

    Cafe: Citizen Public House

    ​We can't remember the last time a salad (much less the description of a salad) got us this excited. Yet, hearing about the neatly-presented rows of smoked salmon, couscous, Asiago cheese and currants in the chopped salad at Citizen Public House has us clamoring for a trip to Scottsdale in the ... More >>

  • Blogs

    June 7, 2011

    Filet and Crab Cake from Cheuvront

    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. 83: F ... More >>

  • Blogs

    April 29, 2011

    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. The Ron Swanson Turkey Burger: A Fried Turkey Leg Inside a Grilled Hamburger ( ... More >>

  • Calendar

    April 28, 2011

    Creole Glory

    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. The Ron Swanson Turkey Burger: A Fried Turkey Leg Inside a Grilled Hamburger ( ... More >>

  • Blogs

    March 16, 2011

    Oyster Doomsday! Where to Get Them in Phoenix Before They're Gone

    MMPR MarketingThe raw bar at J&G Steakhouse offers four to six varieties of oysters daily. ​The end is nigh. Doomsday is upon us! The Apocalypse has begun - for oysters, at least. Scientists recently declared wild oysters functionally extinct. 85 percent of the reefs they live on have disappe ... More >>

  • Blogs

    January 18, 2011

    Casey Moore's Oyster House: Happy Hour Report Card

    Fried Clams at Casey Moore's are reminiscent of summer in New England.​ The Spot: Casey Moore's Oyster House, 850 S Ash Ave, Tempe, 480-968-9935, http://www.caseymoores.comThe Hours: Happy Hour runs from 3-7 Monday-Friday and from 11-4 on Saturday and Sunday.The Details: Casey Moore's features a b ... More >>

  • Blogs

    September 9, 2010

    Beer For Brains' Off-Centered Experience Lets You Drink For a Good Cause

    Louis Dolgoff, beer aficionado and Founder of the Beer For Brains Foundation ​Talk to Louis Dolgoff for a moment or two and you'll understand what a busy guy he is. He's working on a beer pairing television show for PBS. He continues to orchestrate several ornate, beer-tasting dinners all ove ... More >>

  • Blogs

    September 3, 2010

    U-Call-It Lobster, Labor Day Clam Bake and Apple Bacon Fritters in Today's Eater's Digest

    www.evilshenanigans.com​ Hungry for your early morning serving of food news, with no preservatives or additives?Seafood WeekendHooray for three day weekends! Hopefully you don't have to work and can enjoy an extra day off, but if you do have to work, there are two special dinners this weekend that ... More >>

  • Blogs

    June 22, 2010

    The Salt Cellar: Happy Hour Report Card

    The Spot: The Salt Cellar550 N. Hayden Rd.Scottsdalehttp://www.saltcellarrestaurant.com Erica O'Neil New England clam chowder and a frosty beer at Salt Cellar.​ The Hours: The world is your oyster with daily happy hour and reverse happy hour deals at Salt Cellar: 4 to 7 pm and 10 pm to 1 a ... More >>

  • Calendar

    June 3, 2010

    Strip-Ease

    NYC gals show off their goods

  • Blogs

    December 30, 2009

    Chef Talk: Eddie V's Crab Cake Maryland Style

    Yesterday, we chatted him up. Today executive chef Brian Feirstein, from Eddie V's Prime Seafood, shares this recipe for Maryland-style crab cakes. The dish is super-simple and quick to make, but its beautifully plated presentation makes it seem way fancier. Nicki Escudero​Here's how to mak ... More >>

  • Blogs

    September 3, 2009

    Forking: Crab Legs

    ​ This week's Forking column focuses on the perils of getting attached to the live animal you plan to serve for dinner. Now you can bring the fun and awkwardness of serving something with a face home for your next date with this recipe for crab legs. Steaming crab legs: Add crab legs to rapi ... More >>

  • Calendar

    March 13, 2008

    Bad Case of the Runs

    ​ This week's Forking column focuses on the perils of getting attached to the live animal you plan to serve for dinner. Now you can bring the fun and awkwardness of serving something with a face home for your next date with this recipe for crab legs. Steaming crab legs: Add crab legs to rapi ... More >>

  • Dining

    September 14, 2006

    Crabby Chic

    Reeling in a big one

  • Dining

    September 23, 2004

    Seoul Survivors

    Lemons picks his hypothetical "last meal"

  • Dining

    December 18, 2003

    Cave Creek Carnivores

    In search of the unexpected and the unusual

  • Dining

    June 5, 2003

    Clam Dunk

    An energy drink for the Latin market

  • Best of Phoenix

    September 21, 2000

    Best Place to Find Fresh Fish

    99 Ranch Market
    COFCO Chinese Cultural Center
    668 North 44th Street
    602-225-2288

  • Dining

    February 13, 1997

    Dungeness & Flagons

    99 Ranch Market
    COFCO Chinese Cultural Center
    668 North 44th Street
    602-225-2288

  • Dining

    August 15, 1996

    Moveable Feasts

    99 Ranch Market
    COFCO Chinese Cultural Center
    668 North 44th Street
    602-225-2288

  • Dining

    May 4, 1995

    SECOND HELPING

    99 Ranch Market
    COFCO Chinese Cultural Center
    668 North 44th Street
    602-225-2288

  • Dining

    September 15, 1994

    TURF 'N' SURFIN' SAFARI

    99 Ranch Market
    COFCO Chinese Cultural Center
    668 North 44th Street
    602-225-2288

  • Dining

    June 29, 1994

    TRAWL MIX

    99 Ranch Market
    COFCO Chinese Cultural Center
    668 North 44th Street
    602-225-2288

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