The Crazy Cook has returned to the Valley. And by “Crazy Cook,” we mean Peter DeRuvo, the talented chef who’s been associated with most of the top Italian restaurants in this town at one time or another. For the past year or so, he’s been working as corporate executive chef…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 86. Date Shake at Couscous Express…
It’s been about a year since chef Justin Beckett opened his second restaurant, Southern Rail, at The Newton in uptown Phoenix. And in the past 12 months, the Southern-inspired restaurant has become a go-to spot for diners seeking Southern fare done with finesse. Now Beckett’s ready to unveil a new…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 87. Ceviche at El Chullo…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 88. Hurricane Popcorn at Bitter…
On a cloudy morning in late May, the wind rustles tall stalks of tawny wheat, and an entire field of plants murmurs softly. Close your eyes and listen to the whispering wheat, and it’s easy to imagine you’re eons away from a small farm off Arizona Avenue in middle of…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 89. The Tyler from Cheese ‘N…
If you’re going to eat one thing at Princess Market in Mesa, make it the hummus. You’re probably thinking, “Seriously? Hummus?” But I’d be willing to bet that you’ve never tasted hummus this good. The chickpea dip you know will pale in comparison to the feather-light hummus at this market…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 90. Fried Chicken from Phoenix …
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 91. Coconut Raspberry Brownie from Karl’s…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 92. Deep Fried Squid with Salt…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 93. Moist Succulent Pork Chop at…
East Valley residents and fans of Breaking Bad probably already know the name Venezia’s. The Tempe-based pizza chain already has four stores in east Phoenix and has received some national attention for its appearances on the what’s arguably the greatest show of all time. Now, for the first time, the…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 94. Chicharrón Prensado Quesadilla at La…
In 1994, Bassel Osmani, Nelly Kohsok, and Fouad Khodr noticed diners wanted more healthy food options. In response, they quit their jobs and opened the first Pita Jungle restaurant at 1250 East Apache Boulevard in Tempe. Fast-forward 20 years and that one restaurant has grown to become a mini-chain of…
This summer, the Arizona Craft Brewers Guild will bring back the Real, Wild, and Woody Craft Beer Festival, a tasting event targeted at hardcore beer fans. The second annual festival will be held from 2 to 6 p.m. Saturday, July 18 — and this year, the event is moving to the Phoenix…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 95. Key Lime Doughnut at Welcome…
Justin Piazza is a self-declared “pizza purist.” He’s also fast-talking, to the point, and a reluctant restauranteur. If he had it his way, he wouldn’t have to worry about managing a staff of employees or scheduling dishwashers. He’d just stand in the kitchen next to one of two wood-fried ovens…
This year we’re marking the hundred-day countdown to Best of Phoenix 2015 by sharing some of our favorite dishes at restaurants all over the Valley. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email lauren.saria@newtimes.com. 96. Goat Biryani at Khyber…
Chocolate is following in the footsteps of coffee and bread and wine, which is to say that people are starting to look it with inquiring eyes. What all four products have in common is that they can be made with very fewingredients. They also share the fact that they’re mostly…
