Downtown Phoenix could always use another eatery, particularly one that is open late, cheaper than dirt, and, most important, serves up some serious grub. Tacos Sonora Grill opened late last week and just southeast Chase Field, across Seventh Street…
Though the answer, “Well, duh,” may be the automatic reply to the announcement that the Phoenix area officially has its first mobile cupcake food truck, surprisingly enough, one hasn’t existed before now. Launched in January, Sweet Jonez Rocking Cupcakes joined the Phoenix Street Food Coalition at the end of May,…
Summer’s heirloom tomatoes are in season, and Kevin Binkley wants to celebrate. From 6:30 to 9:30 p.m. on Wednesday, June 13, Binkley’s Restaurant will host an heirloom tomato dinner, featuring 10 different heirloom varieties, courtesy of local farmer Bob McClendon…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
With a “coming soon” announcement first reported in January, Brat Haus, an artisan sausage and craft beer concept from restaurateur Dave Andrea (formerly with Old Town Tortilla Factory, Wild Noodles, and Fat Slim’s BBQ), has been keeping diners’ curiosities fed with several events and social media updates before its planned…
This weekend, we’re trading in our pint glasses for stems of red and white. We’ll be making a trip to Cave Creek for a couple of glasses of wine and a plate of grilled duck or we’ll be hittin’ the road for a not-to-be-missed wine festival in the pines and…
New York City Mayor Michael Bloomberg’s proposed ban on high-capacity drink containers has caused ripples and repercussions he could never have imagined, including the effect on law-abiding citizens like comedian Stephen Colbert…
Phoenix might be the sixth-largest city in the nation, but when summer hits (and the unofficial worm-turner is usually the week after Mother’s Day), the local restaurant business drops like a rock. Servers who were busting their butts and making bank a few months earlier slowly turn into coral reefs…
If wishes were fishes they might very well be smoked.
A few weeks ago, a series of rat-a-tat news events left Valley foodies gripping their collective forks and then poking themselves with them to make sure what they were reading was true: chef Claudio Urciuoli had parted ways with business partner and James Beard Award-winner Chris Bianco, chef Matt Taylor…
Ask most folks their first impressions of Arizona and you’ll most likely hear answers like, “heat,” “desert,” and “heat.” Not Olimjon Samidinov. His answers were, “freedom,” and “jobs.” Samidinov is a political refugee who, along with several others, was brought to Phoenix by the United Nations after spending a year…
How do I tell my friend I hate his band? Am I taking the right vitamin supplements? What the hell do I do with the $35 Aunt Mary sent me for my birthday? Life’s complicated enough. The last thing anyone needs is another decision to make — like where should…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
If you’ve ventured beyond the gringo-ized Mexican food served at chain restaurants or wandered into a Latino grocery store, chances are you’ve run across aguas frescas (fresh waters) — the non-alcoholic coolers that combine fruits, cereals, or seeds with sugar and water. Kept in clear jugs and dipped out with…
Splitting the bill at the end of a large meal can be a challenge — and a friendship test. (Any person who cannot honestly and quickly settle a bill in a shared meal is no kind of friend, and someone who is willing to short a group of friends after…
The most surprising thing about the signature Uzbek dish palov isn’t that it’s more satisfying and filling than it appears — its rich, oily, and cumin-tinged bites of rice, onions, sliced carrots, and pieces of tender lamb as worthy of comfort-food status as any American casserole. No, the most surprising…
All right, it’s summertime (at least to this Oregon native it is). When I open my car door and could fire pottery in the heat blast I’m met with, I know we’ve arrived. I suppose oppressive heat and blistering sunshine are not the ideal conditions for drinking a big, earthy,…
I’m obsessed with making my own paletas (popsicles). They’re cold, sweet, won’t heat up the kitchen, and don’t require fancy kitchen gadgets aside from a popsicle mold. They’re the perfect summer dessert. This recipe is especially simple. And if you make it soon, you’ll still be able to buy strawberries…
Brewing and distilling go hand in hand. When boiled with hops and grain, the liquid in the mash tun becomes wort, which a meeting with yeast will turn into beer. When grain is boiled without hops or other solids, however, the mash produces wash, the building block of whiskey distilling…
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…
Missing teeth, stolen police cars — and where the hell is Mike Tyson’s tiger? At one time or another, most of us have experienced the unpleasant and sometimes even life-altering effects following the heavy use of alcohol. Most everyone’s got their swear-by-it hangover cure, but what about Valley chefs and…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
