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Chris Malloy

Chris Malloy, former food editor and current food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes reviews but also narrative stories on the food world's margins.
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11 Best Restaurants in Scottsdale Right Now

By New Times Staff and Chris Malloy

Best Wine Program: FnB Restaurant

Two New Mexican Restaurants Focus on Regional Flavors

By Chris Malloy

Testal

A Curious Eater's Guide to the Foods of the Sonoran

By Chris Malloy

A guide to the wild and farmed ancient foods of the Sonoran Desert across greater Phoenix.

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