Ready for another funny franchise that you may or may not have ever heard of? Well get ready. The Louisiana-based chicken finger chain Raising Cane’s is about to bring its “perfect” box to Phoenix. (Insert “That’s what she said” joke here.) We’re talking boxes of crispy chicken fingers, crinkle cut…
And now we find ourselves smack dab in the middle of August. There is no amount of ice cream, skinny cocktails, or boozy popsicles that will make the tail end of the Arizona summer bearable. Your best bet – grab a cooler and hit the road. Take a drive up to…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 31: Egg…
A round-up of tasty morsels from Valley food blogs. The food blog/writing world was shocked by the sudden loss of food writer Jennifer Perillo’s husband, Mikey, this past Sunday evening as he collapsed and died of a heart attack. That same community has shared support by making (#apieformikey) Mike’s favorite…
Hungry for your early morning serving of food news, with no preservatives or additives? Phoenix Public Market Summer Series The Phoenix Downtown Public Market summer cooking series continues this Saturday with special guest chef Tracy Dempsey. Using items typically found at the downtown grocery, Tracy Dempsey will teach you how to…
In a small Tempe strip mall, frequented by those searching for a stiff drink or a tough tattoo, sits Curry Corner, one of a handful of Indo-Pakistani restaurants in the Valley. Twenty-something Pakistani students from ASU seem to use it as a regular meet-up joint, smoking cigarettes outside until their…
We ate a spring roll. A summer roll. A fresh roll and a salad roll. Kinda sounds like a verse to a Vietnamese version of Tubthumping by Chumbawamba. Luckily for us all, those are just the many guises of fresh herbs, lettuce, and shrimp (or pork or beef) wrapped in…
To age white wine or not to age white wine? It’s not so much a question of whether it can be done. Because it can be. Aged that is. But is it any good? It goes without saying that wine is an incredibly personal experience with varying expectations and varying…
This week we talked life and shop with Phoenix food scene veteran Vincent Guerithault. Today he shares a classic Vincent on Camelback recipe. Lobster Chimichanga Ingredients¾ pound fresh lobster meat1 large leek, white part diced1/3 cup heavy creamSalt and white pepper4 flour tortillas, 7″ in diameter2 ounces goat cheese, cut…
Last week we introduced you to the Mr. Wizard of local bartenders, Travis Nass, who’s so dedicated to hand-crafted cocktails that he even brews up his own tonic water. However, that’s nothing compared to the lengths he’s gone to try to solve the holy grail of mixologists everywhere: creating crystal…
Only in France will you find the public’s demand for a freshly baked baguette be so fierce that one of the 33,000 bakeries took advantage of the annual August holiday, where most will close up shop, to install a baguette vending machine. Jean-Louis Hecht’s wife was worried that they would…
Sheesh, not even a week after students are returning to campus at ASU and this headline shows up on the ASU Art Museum website: “Cleaning the meat wall (yes, that says “meat wall”)” Whoa, Sin Devils, how ’bout waiting until school’s in full swing before making us choke on our…
While nothing in the known universe can replace Carlos Santana, the Mexican-born rock guitarist whose band, Santana, broke new ground with its fusing of rock, salsa, and jazz sounds, it appears Maria Maria, the restaurant inspired by the musician, can be — by a beer-craving maned beast. Thirsty Lion Pub…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 32: Banana…
Kelsey Strothers is a newlywed Phoenician who has worked in the nutrition field for the last several years. Her friends call her “Roo” and she blogs about her crazy adventures with her husband and shares her love of design and creating things yet she hasn’t quite made the jump over…
ASU Tempe is roaring hard as students, new and old, are returning to campus for fall semester. That means a lot of drunken, hungry mouths to feed on a budget, and that Taco Bell on Apache and Rural can only microwave so many chalupas. If not already, you’ll get tired of…
Hungry for your early morning serving of food news, with no preservatives or additives? Chef Demonstration This Thursday, August 18th, don’t miss out on Bluewater Grill’s monthly chef demo. The central Phoenix seafood restaurant will be featuring wines from Australian winery Penfold’s (red) line pair with an Australian themed menu…
The Spot: Soi 4 Bangkok Eatery, 8787 N. Scottsdale Rd, Paradise Valley, 480-778-1999 www.soifour.comThe Hours: 5 – 6:30 p.m., Monday through Friday.The Details: @font-face { font-family: “ＭＳ 明朝”; }@font-face { font-family: “ＭＳ 明朝”; }@font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: Cambria; }.MsoChpDefault…
From several small video appearances for his restaurant to Iron Chef America, Mark Tarbell, chef and owner of Tarbell’s, the award-winning neighborhood restaurant in Central Phoenix, can hardly be called camera shy — plus, c’mon, he’s so damn engaging. That’s why we’re happy Tarbell’s at it again, this time on…
Yesterday we brought you the first part of our conversation with Chef Vincent Guerithault of Vincent on Camelback. Today our talk continues. What was the new life like for you when you came to America?It was a lot of work. I didn’t speak a word of English so it was…
When is this heat going to give us a break? Is it October yet? While we’re waiting inside for the calendar to budge, we figured we’d do some research to find out if it’s really true that spicy foods cool you off. In Spanish, “calor” (temperature hot) is not the same…
Firehouse Subs, the fast food franchise with over 435 locations, is planning to open its fifth one in Arizona in the Arcadia Plaza on Indian School Road and 28th Street. Founded in Jacksonville, Florida, by former firefighting brothers Chris and Robin Sorensen, Firehouse Subs, open for lunch and dinner, is…
