<< Previous Page  |  1  |  ...  |  184  |  ...  |  368  |  ...  |  552  |  ...  |  692  |  693  |  694  |  ...  |  736  |  Next Page >> 13841 - 13860 of 14717

  • Article

    Waiting for Gourmet - Valley diners search for variety

    Since the Arizona Center opened in 1990, Valley diners have been poised, fork and knife grasped firmly in hand, waiting to pounce on the many culinary wonders promised by downtown's then-developers and politicos. Coupled with the Mercado, the center ...

    by Carey Sweet on June 15, 2000
  • Article

    Taco Bellwether - Mangos Mexican Cafe

    One of my best resources for reviews of one-of-a-kind, out-of-the-way restaurants is word of mouth. Usually, these places don't have the funds for elaborate marketing or benefit from having a big-name chef backing them. So when a friend mentions Mang...

    by Carey Sweet on June 8, 2000
  • Article

    Noon Pie - Not offering lunch makes perfect sense for some high-end restaurants

    It's been several months since the hugely popular Pizzeria Bianco stopped offering lunch, yet my phone still rings with hungry diners' lamentations -- and speculations. Perhaps chef-owner Chris Bianco has gotten too big for his pizza pans, callers pr...

    by Carey Sweet on June 8, 2000
  • Article

    Italian Nice

    I grew up in a condiment-free household. It's sad, but true. Our house was in a salad-dressing-free zone. Sauces were used only if they were imperative to the construction of a dish, and even then, sometimes not. Mayonnaise, mustard, ketchup, barbecu...

    by Carey Sweet on June 1, 2000
  • Article

    Nibbles 'n' Bits

    TV Dinner: There's no question that sizzle sells, but when is a menu recommendation just so much bravado? I applaud when a good restaurant earns media recognition, but I'm not sure that being told by a server to order a dish simply "because it has be...

    by Carey Sweet on June 1, 2000
  • Article

    Sprig Deal

    My dining companion is messing with my head, or, should I say, my palate. He swears there's lemon in the complimentary pre-dinner plate of iced watermelon we're enjoying at the Green Leaf Cafe.I pluck another chunk of fruit, but there's no lemon flav...

    by Carey Sweet on May 25, 2000
  • Article

    Pre-Fab Fixe Dinner

    This past weekend was the 81st annual National Restaurant Association's Restaurant & Hotel-Motel Show in Chicago, the largest industry gathering of the year. More than 2,000 exhibitors pitched their products in almost 900 restaurant-related categorie...

    by Carey Sweet on May 25, 2000
  • Article

    Sake to Me

    Most of the people who showed up at a recent sake tasting hosted by the Japan America Society of Phoenix knew what many Americans apparently don't: Good sake should never be served hot."The only place in the world you'll get hot sake is here in the U...

    by Kathleen Vanesian on May 25, 2000
  • Article

    Razziberto's

    By the time you read this, chef Erasmo "Razz" Kamnitzer will be packing up his pots and pans and getting ready to shutter his eponymous Razz's restaurant as he does every summer. From May 20 to September 1, the popular eatery goes dark as Kamnitzer a...

    by Carey Sweet on May 18, 2000
  • Article

    Date Shake

    Dating is an evil practice. It forces people who barely know each other to spend awkward hours suffering through dinner and a movie, a night at the theater, or a weekend trying to find their way home from a foreign country that doesn't even have the ...

    by Carey Sweet on May 18, 2000
  • Article

    Dunk Food

    Basketball isn't really my game. To the extent that I'm a sports fan at all, I like football and baseball. I'm really a movie buff. The signature snack of my pastime isn't peanuts or Cracker Jacks, but popcorn. As appalling as ticket and concession p...

    by M.V. Moorhead on May 18, 2000
  • Article

    Caviar Emptor - Gourmet of Russia

    Russian Food. Quick: What was the first thing that popped into your head? For many people, Soviet dining conjures up visions of fatty meat, greasy soups and overcooked cabbage. Of recipes born from suffering through long food lines only to find below...

    by Carey Sweet on May 11, 2000
  • Article

    Fork Chops - Life as a restaurant critic

    To draw on a line from Kermit the Frog, it's not easy being mean.Life as a critic -- be it theater, art, music, architecture or food -- is a balancing act. Critics strive to be fair while both entertaining and informing their readers. A positiv...

    by Carey Sweet on May 11, 2000
  • Article

    Sea Worthy - There's a new vegetable in town - sea asparagus!

    Move over, Awesome Blossom. There's a new vegetable on the marketing block that's threatening to steal diehard fans of French-fried onion and potato snacks.For the past 21 years, Phoenix-based Seaphire International, a spin-off of Planetary Design Co...

    by Kathleen Vanesian on May 11, 2000
  • Article

    Seasons Eatings

    Acacia at the Four Seasons, 10600 East Crescent Moon Drive, Scottsdale, 480-515-5700. Hours: Dinner, nightly, 6 to 10 p.m. (to 10:30 p.m. Friday and Saturday). My dining companion and I are debating whether to order wine this evening. Not whether we...

    by Carey Sweet on May 4, 2000
  • Article

    Salad Genes

    Menu writing is an art. Savvy restaurateurs go to great lengths to make their dishes sound appealing, waxing poetic about the virtues of even the commonest hamburger, meat loaf or macaroni and cheese. The more adjectives, usually, the more expensive ...

    by Carey Sweet on May 4, 2000
  • Article

    Burn, Baby, Burn

    I'm still at a loss as to why Mexico's Cinco de Mayo is such a big deal in the U.S. when it's not a big deal in Mexico. Most people I've polled labor under the illusion that the fifth of May is Mexican Independence Day. If you think that, you get a ...

    by Kathleen Vanesian on May 4, 2000
  • Article

    Arty Appetite

    Ironwood Caf, inside the Heard Museum, 2301 North Central, Phoenix, 602-252-8840. Hours: Breakfast and Lunch, Monday through Saturday, 9:30 a.m. to 3:30 p.m.; Sunday, 11 a.m. to 3:30 p.m. As drivers on I-10 approach the Seventh Avenue and Seventh S...

    by Carey Sweet on April 27, 2000
  • Article

    Diners Clubbed

    It's a wonder we don't hear more news of restaurant staffers going completely postal. They've got the motives -- long hours spent on their feet, often with demanding customers, and with little control over (but ultimate blame for) the kitchen, lo...

    by Carey Sweet on April 27, 2000
  • Article

    Growing My Way

    "We want to be the Harry and David of certified organic produce. That's our aspiration," says Gina Verdugo, co-owner with Dan Wygocki of Boxed Greens Inc. Verdugo is referring to the much-copied originator of the now legendary Fruit-of-the-Month Clu...

    by Kathleen Vanesian on April 27, 2000
<< Previous Page  |  1  |  ...  |  184  |  ...  |  368  |  ...  |  552  |  ...  |  692  |  693  |  694  |  ...  |  736  |  Next Page >> 13841 - 13860 of 14717

Find A Restaurant

Join My Voice Nation for free stuff, dining info & more!

Click for our favorite Phoenix dishes
Loading...