If you’ve always wanted to taste a liquor that’s been through more than a few medical tests, look no further than G-Spirits. The German liquor company was born from the brain trust of a few classy bartenders who recognized that “it’s not just the taste which makes you enjoy a…
Today we’re introducing a new feature on Chow Bella, Now Growing, in which Kate Crowley talks to local gardeners about what’s in the ground at the moment. Have a topic you’d like to see covered? Leave word in the comments section. See Also: – Phoenix Gets Its First Seed Library…
Ice cream lovers will have one less place to visit in Central Phoenix for a cool treat. The Sweetness, the ice cream shop located inside Fair Trade Cafe’s First Avenue and Roosevelt location, has shuttered. Or, as owner Jesse Robinson explained on his website, “It’s not out of business. It…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Miss a question? Go here. When it comes to sucking down a cold one, we…
I’ve been seeing pumpkin recipes on Pinterest for over a month now. I’m not sure why, but I’ve chosen to resist it. “It’s too dang early!” But not anymore… See also: – Iced Coffee All Day, Every Day – Thanks to Pinterest – Whipping Up that Bourbon Chocolate Milkshake from…
The internet’s monolithic online retailer, Amazon.com, is poised to begin selling wine through their Marketplace sometime later this month. See Also: –Pavle Milic’s Wine-Making Adventure –5 Ways to Open a Bottle of Wine (Without a Corkscrew) We can only imagine how handy Amazon.com’s customer review system will be once it’s…
The Spot: Timo, 8801 N. Central Avenue, Phoenix, 602-354-3846, www.timocentral.com. See also: Citizen Public House: Happy Hour Report Card Timo Fires Up Bread and Much More in Sunnyslope The Hours: Happy Hour is offered from 3 to 6 p.m. Monday through Friday…
Never mind that the Fried Chicken Throwdown scheduled for Sunday, October 21 at Noca is very nearly sold out. The two contenders — in one corner, Charleen Badman of FnB, and in the other, a possibly reluctant Claudio Urciuoli of Noca — and their backup men (namely Eliot Wexler of…
Looking for a light and refreshing meatless lunch option but don’t know where to go? Fresh Mint is a great option for both vegetarians and vegans. See also: – $10 Lunch at Green Vegetarian Restaurant – $10 Lunch at Rice Paper…
When Tempe’s neighborhood shopping center on the northwest corner of Scottsdale and Curry Roads was demolished this summer, it was the end of an era for husband and wife team Ray and Janet Pedraza. The current owners of La Fonda Mexican Restaurant and Cantina are also the son and daughter-in-law…
You know what’s awesome? Pizza. You know what isn’t? An out-of-state pizza chain that tries to sell it by using a chain gang, a la the ones used by Maricopa County Sheriff Joe Arpaio. That’s not awesome. That’s desperate. Or stupid. Probably both. See also: West Michigan Pizza Chain to…
September was a dark month for lovers of Asian food throughout the Valley. Dim sum spot Golden Buddha smiled its last smile. A dispute over rent shuttered Korean market and secret kitchen Paldo Market. See Also: August Openings and Closings But at the same time Phoenix added a rather unique…
The Guilty Pleasure: Ginger Broccoli Steak Where to Get It: Pei Wei Asian Diner, locations Valleywide Price: $8.75 What It Really Costs: Admitting you ate at a national chain and liked it. Oh yeah, that plate you polished off? It’s supposed to serve two. I love lots of authentic Chinese…
This is part two of my interview with Cullen Campbell, chef-owner of Crudo. If you missed part one, where Campbell dishes about the catch-phrase he thinks is pointless and explains how he under-estimated his customers. See also: — Pete DeRuvo Dishes on the Phenomenal Chef Phoenix Lost to NYC and…
The magical combination of hazelnut and chocolate called Nutella is coming to Phoenix from November 24 – 27 in the form of the Nutella Truck, stopping here as part of the nation-spanning “Nutella Breakfast Tour.” See Also: Making Homemade Nutella, with a Little Help from Pinterest Undoubtedly in an effort…
Since we caught wind of that a Hawaiian food truck would be rolling in to town, you could say we’ve been excited. But that would be putting it lightly. Mobile ethnic cuisine from the land of paradise is the kind of thing food trucks were invented for and thanks to…
When I last spoke to Stacy Phipps, the owner and pit master of Stacy’s Smokehouse, he was reeling financially from the shuttering of his Scottsdale location, had been gone from his original restaurant on Indian School Road for six months, and had just opened a new eatery called Stacy’s Pit…
Monsters, vampires, zombies and more! Do you love haunted houses or maybe you wish you could dress up like it is Halloween everyday? See also: – Monsterland Bar & Grill: Drag Me to Hell – Monsterland’s Sneak Preview Night in Photos…
When you want unpretentious yet high-end modern American fare, supposedly the place to go in town is Beckett’s Table. Not only does the restaurant boast that great reputation, but it’s also well-known for one particular dessert: chocolate-dipped bacon s’mores. Countless people have told me to try this porkified sweet dish…
Cullen Campbell Crudo 3603 E. Indian School Road, Phoenix 602-358-8666 www.crudoaz. com See also: — Crudo at New Location: Get. In. The. Car. — Small-Batch Spirits Dazzle at Micah Olson’s Bar Crudo This is part one of my interview with Cullen Campbell, chef-owner of Crudo. Come back on Tuesday when…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
In the past, pumpkin beers were rare — a seasonal sideshow, showing up only in the breweries daring enough to make them and enjoyed only by drinkers willing to take a chance on the oddities. Today, however, brews made with pumpkin have officially become mainstream, with nearly every brewery worth…
