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.
7 days ago | Cafe Reviews
Rene Andrade’s deep passion for Sonoran food shines at Bacanora.
1 month ago | Lists
In 2021, some of the best cooks in town are cooking in trucks, stands, and commercial kitchens.
1 month ago | Restaurant News
Five menus looking spectacular for the spring 2021 ARW.
1 month ago | Cafe Reviews
The food’s solid, but Belly in Melrose still has some homework to do.
3 months ago | Cafe Reviews
"One of the most ambitious, beautifully weird, and best restaurants to open in recent memory. "