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