Carey Sweet

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Hunky Hodori

Hodori may be too hot for most of us to handle

By Carey Sweet
Dec 11, 2003

Korean cuisine can be intimidating. The staples can be bizarre to American palates (yangjulgi gui is pan fried ox stomach, for example, and ke jang is pickled raw Dungeness crab in hot sauce). The spice level can be brutal for any nationality, with massive flurries of red pepper an integral...
Fear of Frying

Lo-Lo's puts the soul in soul food

By Carey Sweet
Dec 4, 2003
Wig Out

An award should be given for surviving such a painful series ofmeals

By Carey Sweet
Nov 27, 2003

Not much happens in Litchfield Park. A community of just 3.1 acres and 3,800 residents, this place's only appeal to "outsiders" has always been the Wigwam Resort. The Wigwam is a gorgeous luxury property, a historic jewel, and home of the national-award-winning restaurant the Arizona Kitchen. The resort is a...
Taco the Town

A legend is lost and a new tradition begins

By Carey Sweet
Nov 20, 2003

I'm happy to report that the west side of Phoenix can add another gem to its list of outstanding ethnic eateries. It's called El Coqueto, a tiny half-dozen-table cafe in a tiny strip mall at 35th Avenue and Glendale. What a difference time makes. When I was growing up, that...
Sauvignon Blank

I'd be better off stopping at Safeway and grabbing a bottle ofwine and a deli tray

By Carey Sweet
Nov 13, 2003

W.C. Fields didn't live long enough to see the modern incarnation of the wine bar, but he had some great thoughts on grapes and grub. "I cook with wine," he said. "Sometimes I even add it to the food." My favorite Fieldism: "Some weasel took the cork out of my...

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