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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2 days ago | FestivalsSimplicity and slight remixes ruled the day at the Desert Botanical Garden.
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3 days ago | FestivalsWhat we saw, gulped, chomped, and devoured during the Classic's first day.
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8 days ago | Smoke RingsJust three weeks after opening, all meats are right on point.
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11 days ago | HoochAn artisan focused on the green fairy has landed in the desert.
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12 days ago | Cafe ReviewsThe flavors? Sonoran. Carne asada? Just the beginning at Taco Boy’s.
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19 days ago | Eat This NowA rising Italian trend filters to a great American pizza city.
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