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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4 days ago | Best of PhoenixNo need to ask, "Where's the beef?" at these shops.
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11 days ago | Smoke RingsOur food critic picks his absolute favorite barbecue places. And all are offering takeout.
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15 days ago | ListsWith COVID-19 numbers soaring, we're going to need them.
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17 days ago | Chef and TellBreathing nightmares. Global benders. And much more.
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18 days ago | First TasteWhere the signature taco is a gloriously plump chile relleno.
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23 days ago | DIYWrapping up a multi-month booze project and reflecting on the time between then and now, i.e. March and June, i.e. the infinite spring.
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