Here’s an email that just came in from a New Times reader: I have just finished reading your article. “Overdone”, in the Sept. 13 issue of the New Times. While I have never been to Stax, something in your article struck me as wrong. You mentioned that the server never…
Last night I had a great dinner at Lisa G — killer balls, as always, plus a few new surprises. Lately, Lisa’s been busting out with different specials. And lucky for me, I got there on pizza night (Wednesday). My table ordered up a couple of ’em as appetizers, and…
This whole burger trend has really gotten out of hand. Whatever happened to a nice, juicy hamburger, big enough to hold with both hands, and cooked just the way you like it? That’s a simple, sublime experience that really shouldn’t be messed with. But no, somebody had to go and…
Honest — I really was ready to head out to east Mesa to check out Thai Hut one of these days, but thankfully the owners moved their Thai restaurant right into central Phoenix, to McDowell Road just east of Central Avenue. They opened a few days ago, right across the…
I had a headline idea for this column before I even sat down to write it: “Crowded House.” But that would give you the wrong impression about Palatte, a new downtown brunch spot tucked into a renovated historic home, right behind Cibo. Yes, the place is barely two months old,…
I’d be down for dinner at Asia de Cuba anyway, but a really good mojito for five bucks sounds like extra motivation. Through September, the restaurant’s offering happy hour cocktail specials from 4 to 7 p.m., Sundays through Thursdays. They just debuted a bunch of new menu items, too, including…
I know, I know — it’s too hot, and you were planning on spending Labor Day weekend on the couch, watching the Food Network with cold Kilt Lifter in hand and a freezer full of paletas. Well, nobody’s stopping you, but here’s something that sounds a lot more fun, kind…
Many years ago, I dated a chef with a thing for chile peppers. He couldn’t get enough of the hot stuff, couldn’t shut up about habaneros and serranos, and usually ate jalapeños with everything from noodle soup to pizza. I loved his cooking, but the pepper thing drove me crazy…
Now that September’s almost upon us, get ready for the seasonal roll out of new menus and new chefs around town. One of the latest places to undergo a late-summer revamp is Bloom, at Gainey Ranch. Jason Frandsen recently took over as executive chef there, after working on the launch…
Any new Central Phoenix lunch option is cause for celebration, in my book — especially when it’s a restaurant I already enjoy for dinner. The fact that I’ll be able to eat moules frites more often only adds to my happiness. Starting next week, on September 4, Trente-Cinq 35 will…
It’s good to push your boundaries once in a while, and recently, I tested the limits of how far I’d travel for this column. The answer? About 40 miles from downtown Phoenix, to the southeastern reaches of Queen Creek. I know, I know — that’s a hike for just about…
I know, you don’t need somebody to twist your arm for some Thai food and a wine tasting, but doing indulging for charity is extra motivation to get out and mingle. Tomorrow night, Aug. 21, the Phoenix Corkscrews — an enthusiastic group of wine lovers who don’t care if you’re…
I don’t know if it’s because it’s been a long week, or what, but my ass is dragging this morning, and I’m looking forward to being holed up in my office indefinitely, with a big project to finish. It’s only 9, and I’m already fantasizing about taking a nap. On…
I’m usually good at keeping secrets, but when it comes to a great restaurant find, I just can’t keep my mouth shut. Apologies to my friends who consider Al-Hana Restaurant, at Baiz Market, a treasure that should stay well-hidden. I can’t tell you how many people have told me they’ve…
Ed Aiona Let the good times roll: Roshambo Winery makes a pit stop in Scottsdale tonight Right now, I envy the dudes from Roshambo Winery — you’d recognize their labels by their distinctive rocks-paper-scissors logo — who’re touring California and Arizona in their tricked-out Roshambus. These guys get to party…
You know those handy little 19-minute parking spaces right in front of La Grande Orange? I guess now they’re off-limits for everyone except people picking up pizza orders that they’ve called in. It’s no secret that parking’s a total bitch in the area around 40th Street and Campbell (and man,…
Jackie Mercandetti Chef Greg LaPrad and sous chef Anthony Andiario ride their vacation high with a culinary take on Tuscany. Fresh off the plane from a trip to Italy, the kings of the Quiessence kitchen have cooked up a tasty looking menu for next week’s special dinner (6:30 p.m., Aug…
As my colleague Booze Pig can attest, there’s no shortage of little hole-in-the-wall joints to grab a cold Bud in this simmering city of ours. But a glass of wine? Not quite as easy. I’m not talking about a too-warm pour of two-day-old cheap stuff from the corner dive, nor…
The Foodbar was just the first of seven restaurants in the works for the upscale, canal-front SouthBridge development in Scottsdale. Next up, with a planned debut in October, will be Canal, a scenestery spot where there decor will include 30 feet of high-definition projection screens along a fashion runway. But…
When it comes to restaurant openings, I’m like a hungry kid who wants another helping of mac ‘n’ cheese. Another new place? Yes, please! The latest place I’m looking forward to checking out is called dish: a food experience, a new market and bistro that’s set to open this Friday,…
Wow, this is a first: having a server blame you for your shitty food. I met my friend at Pho Bang for lunch — we usually frequent Da Vang — and her order of catfish came out smelling very, very wrong. She told me to taste it to see if…
A cute little ningyoyaki (spongy cake filled with, you guessed it, sweet red bean paste) that says “Kaminari Mon” (Thunder Gate, the famous gate at Senso-ji Temple in Asakusa). Does it remind you of the Phoenix skyline? (Ha.) The view from the observation level of Roppongi Hills was almost as…
