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.
1 day ago | Beer
Tombstone North is coming out guns blazing.
5 days ago | Cafe Reviews
Two noodle shops opened mid-pandemic do the Japanese soup right.
14 days ago | Food News
What to look for in a year we know will be strange.
26 days ago | Cover Story
Restaurants may not return to pre-COVID business levels until fall 2021. What will we have lost by then?