Matt Carter started the local nose-to-tail trend four years ago, slow-roasting a whole pig in La Caja China for Sunday brunch at The Mission. Kevin Binkley jumped in whole hog last fall, offering an all-you-can-eat pig dinner on Saturday afternoons and evenings at Cafe Bink. Now Jared Porter is getting…
While it’s true that Market Street Kitchen at DC Ranch is best classified as a neighborhood restaurant, it’s a neighborhood restaurant aimed at a pretty sophisticated audience. See also: Rich Heider Whips Up Heavenly Hot Chocolate Cocktails at Market Street Kitchen How else to explain a legit cocktail program (with…
Valentine’s Day — a good excuse to tell the people we love that we love them the best way we know how. A hand-made card, candy, flowers, perfume, underwear . . . all that stuff works for me. Please just don’t drag me to a restaurant on the busiest, most…
The Spot: Wrigley Mansion Club 2501 E. Telawa Trail, Phoenix 602-955-4079, www.wrigleymansionclub.com See also: — Gallo Blanco: Happy Hour Report Card Fate Brewing Company: Happy Hour Report Card The Hours: Happy Hour is offered from 3 to 6 p.m., Wednesday through Saturday…
This is part two of my interview with Edward Farrow, executive chef of The Café at MIM. If you missed part one, where Farrow dishes about menu integrity and the fire he started at the famed River Café, read it here. See also: -javascript:void(0);- Four Best Farmers Markets in Greater…
Edward Farrow The Cafe at MIM (Musical Instrument Museum) 4725 E. Mayo Boulevard, Phoenix 480-478-6000, themim.org See also: — Greg LaPrad Explains Why Mangos Are Over-Rated and Gives the Best Lecture Ever to Negative Foodies This is part one of my interview with Edward Farrow, executive chef at The Café…
Permits, permits, permits. They’re the bane of every restaurateur’s existence in the pre-opening phase of a new restaurant. But Kevin Binkley — who opened Binkley’s Restaurant in 2004 and Café Bink in 2008 — is taking it all in stride, sprucing up the former Sophie’s Bistro space on Osborn in preparation…
Italians are nuts for limoncello, a sweet, bright lemon liqueur traditionally served chilled as an after-dinner digestif. They drink it in restaurants and make it at home, using family recipes passed down for generations. In the last few years (and possibly owing to cocktail culture’s interest in tradition), house-made limoncello…
After nearly three successful years on Stetson Drive, Lee’s Cream Liqueur — the pretty-in-pink but adults-only shop selling booze-infused ice cream closes today. See also: — Eleven Favorite Ice Cream Shops in Greater Phoenix…
This is part two of my interview with Greg LaPrad, chef-owner of Quiessence and Morning Glory Cafe. If you missed part one, where LaPrad gave negative “foodies” a serious tongue-lashing, read it here. See also: — Joshua Johnson of Kai Dishes on Antelope Liver and Working for a Celebrity Chef…
Greg LaPrad Quiessence & Morning Glory Cafe The Farm at South Mountain 6106 S. 32nd Street, Phoenix 602-276-0601 (Q), 602-276-8804 (MG), quiessencerestaurant.com, morningglorycafeaz. com See also: — Phoenix Cold Snap Is Over But What Are the Repercussions For Local Farmers and the Restaurants Who Buy From Them? This is part…
Payton Curry is still making pickles and stuffing sausages at Brat Haus, but his consulting business called Curryosity took on a new client a few months back, and now the fruits of Curry’s labor will be unveiled. See also: — Payton Curry Dishes on Marketing Bullshit and the Futility of…
The 5 to 6-day cold snap that pushed Phoenix temperatures lower than those in Chicago and Boston is over, and today, it’s positively balmy outside. This morning’s low was a toasty 40 degrees in town. For most of us, handling the arctic weather required little more than piling on a…
As a card-carrying member of the cocktail cognoscenti, you’ll want to know about this: Arizona’s second annual AZ Cocktail Week is coming — Saturday, February 16 through Friday, February 22 — and it promises to be an altogether intoxicating mix of festivities this year. See also: — 3 Hot (Literally)…
He’s not a grape geek per se, but local cartoonist Doug Pike knows a hell of a lot more about wine than the average recreational drinker. You might say he makes wine his business, given that he earns a nice chunk of change creating wine-centric cartoons for the likes of…
When the temperatures turn arctic, there’s only one way to do the math: chilly = chili. And because cold snaps are few and far between here in the land of eternal sunshine, this is chili-eating weather as we seldom see it. See also: – 10 Favorite Soup & Sandwich Spots…
Customers planning a cozy farm-to-table supper at Quiessence tonight will be frozen out, thanks to temperamental pipes and a water heater that just couldn’t hack the unusually cold weather. As reported on Facebook, the restaurant will be closed for business this evening so that problems related to the cold snap…
This is part two of my interview with Joshua Johnson, chef de cuisine at Kai at Wild Horse Pass Resort & Spa. If you missed part one, read it here. See also: — Todd Sicolo Dishes on Hostess Apple Pies and Why He Admires Eddie Matney — Dwayne Allen of…
Unless you’re a wine wonk like Mark Tarbell, Peter Kasperski, Amy Binkley or Dave Johnson, you probably find reading a multi-page wine list and making a smart selection intimidating. Too many wines to choose from and way too much terminology and lore to master. So you take a shot in…
Joshua Johnson Kai at Wild Horse Pass Resort & Spa 5594 W. Wildhorse Pass Boulevard, Chandler 602-225-0100 www.wildhorsepass.com See also: — Todd Sicolo Dishes on Grant Achatz and His Short-Lived Las Vegas Marriage — Conor Favre Leaves Arizona Biltmore for Wild Horse Pass Resort & Spa This is part one…
If you’ve ever been inclined to dismiss rum as a legitimate spirit because of slushy vats of hot pink strawberry daiquiris, flaming tiki drinks or frat boys chugging Bacardi and Coke, hang on one little minute. Dwayne Allen, who co-owns The Breadfruit and Rum Bar with his partner Danielle Leoni,…
Their optimism about P. Joseph Project — a permanent pop-up in the Squash Blossom in downtown Phoenix — certainly was short-lived. Three and a half weeks after Jason Raducha and chef Patrick Boll signed an agreement with Squash Blossom owner Brian Lester to share the space, the pop-up partners had…
