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.
14 days ago | Cover Story
A guide to Indigenous-run stands, restaurants, trailers, trucks, and pop-ups.
16 days ago | Cafe Reviews
Trying out the ambitious new Francine ... and pondering indoor dining.
16 days ago | Cover Story
We hope these three glimpses, read together, convey a rough outline of the Indigenous food scene in greater Phoenix.
17 days ago | New Restaurant Alert
24 taps. Mead and cider. Some of the best in the world.
1 month ago | Brew Review
Arizona Sake drops a brave new bottle with Navajo Native Tea.
2 months ago | Chef and Tell
We gab about charitable cooking, dry-climate lamb, and a 212-day steak.