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.
Popular Stories
Latest Stories
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4 days ago | Cover StoryOur food critic follows Stoic Cider to a lost orchard hidden in the mountains.
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4 days ago | Cafe ReviewsSaint Pasta promises starchy heaven. Does it deliver?
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6 days ago | Eat This NowHow many of these 10 have you eaten?
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7 days ago | Closed for BusinessOne of Arizona's wildest chefs is getting even wilder with an ambitious new concept in 2020.
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13 days ago | Eating the WorldWhere to score skewers and more.
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