Wine on tap is not exactly a new concept for Phoenix. It’s actually not a new idea at all. A lot of wines are made in large metal casks, and there are vineyards that will fit taps directly to them for a fresh glass pour. Postino jumped on the wine-on-tap band…
What the fattoush is a fattoush salad?! In the simplest of terms, traditionally it’s a salad made to utilize pita bread that is going stale. It doesn’t sound so appetizing in those words, but that’s why the pita bread for the fattoush salad is traditionally fried. We all know most…
How many Mexican food restaurants can you fit into one city? Not enough, in our opinion. Which is why we’re welcoming Black Chile Mexican Grill, another multi-unit concept to recently join the Biltmore Fashion Park restaurant repertoire of chains. The original Black Chile branch is located in Minnesota, and now the owners…
Province, the much-anticipated restaurant at the Westin Downtown, doesn’t disappoint in the looks department. The main room is anchored by sassy hot pink walls, speaking loudly of Latin flair but subdued by the simplicity of the cork and recycled wood tabletops. Just a few framed square pieces of kaleidoscopic food…
It’s coming. Triple digit heat is around the corner, and we’re more thankful now than ever that artisan ice cream shops are on the rise. Which shops will you be visiting to keep cool this summer? Need help deciding? Chow Bella is here to help. Enter our battle of the…
Bust out your best pick-up line. It’s time to pick up a chick and head to the movies. Okay, cheesy lines (and trailer) aside, Desert Urban Gardens is presenting the film Mad City Chickens this Monday, May 16th at Filmbar. Show time is 8 pm with limited seating, but an…
Burrowed in the corner of the GROWop Collective’s burgeoning community garden on the corner of 6th street and Garfield is a hand-built cob oven, perfectly sized for mini pizzas. This Third Friday, the GROWop will be making pizzas topped with veggies straight from their garden for art-goers and boutique shoppers…
Marketplace — the latest venture from the Arcadia Farms folks — is basically the restaurant’s original concept, only grab-and-go style. The aesthetic is pure Arcadia Farms: cutesy reclaimed decor like old milk carrying crates stuffed with gourmet crackers, apothecary jars lining the front window, chalkboard menus, and an old wooden wash bin…
http://farm1.static.flickr.com/190/482196578_1ac4ee7a35.jpg We’ve all hadat least one experience with a to-die-for chicken enchilada, right? Maybe even a chicken enchilada so good, you wanted to eat it for breakfast, lunch and dinner? Hot damn. Well there’s an idea; a breakfast enchilada. And why not? Everyone and his mother makes a breakfast burrito. Why not…
After Pavle Milic’s tantalizing photo of Carmel’s egg sandwich made its rounds on Twitter, we had to try one for ourselves. When I step into the latest (caffeine) buzz in Arcadia, Pat, the owner, peeks his head out from behind the kitchen and wipes his hands off to formally greet my…
