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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7 days ago | Cafe Reviews"One of the most ambitious, beautifully weird, and best restaurants to open in recent memory. "
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24 days ago | Q&AOne of the Valley's best young Mexican chefs is making big moves.
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30 days ago | BeerA newbie is brewing with veteran savvy.
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1 month ago | Cafe ReviewsAnd you will know us by the trail of colorful tortillas.
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2 months ago | New Arizonan CuisineHere come meals for students light-years beyond the sloppy joe.
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2 months ago | MesaNew businesses are flooding in. New housing is being constructed. A current of fresh new energy seems to animate Main Street.
