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 | Eat This NowThese ahogada-style taquitos draw flavor from Guadalajara and El Paso.
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9 days ago | Eating the WorldA guide to the best Italian pizza, pasta, seafood, sandwiches, pastries, espresso, gelato, and groceries.
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11 days ago | Cafe ReviewsMeat offcuts, plant-based remixes, and creativity thrive at this local nook.
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12 days ago | Budget BeatThis place has the most intoxicating non-intoxicating drink in town.
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13 days ago | ListsThe biannual tradition doesn't have to suck.
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13 days ago | Restaurant NewsA win for Best Chef: Southwest is a win for all of Arizona.
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