Last week, we took you on a tour of the various boba tea offerings around metro Phoenix, both in the East Valley and beyond. Now, we’ll show you bubble tea fans how to make this delicious Taiwanese beverage at home. For one final recap, boba tea, or “buble tea,” are cold and…
Oh yeah, it’s on. From 6 to 9 p.m. on Father’s Day, Sunday, June 19, Cowboy Ciao owner Peter Kasperski and Citizen Public House operator and partner (and former Ciaoster) Andrew Fritz will go head to head in a sommelier showdown to take place at Cowboy Ciao in Scottsdale. Five…
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. 77: Artichokes…
Hungry for your early morning serving of food news, with no preservatives or additives? AZione at The Parlor Every Wednesday night for the rest of the summer, The Parlor in Phoenix will be hosting their AZione (we looked it up and we’re ninety-nine percent sure it’s Italian for “share”) Dinners…
The Spot: Roka Akor, 7299 N. Scottsdale, Rd., Scottsdale, 480-306-8800 www.rokaakor.com The Hours: 5-7pm, daily. The Details: Happy Hour pricing is available in the lounge and bar areas only. They knock half off the price of their premium martinis and their shochu infusions. The discount brings the price down to $6-9. …
It is very likely when you dine at Byblos, an elegant yet causal restaurant on South Mill in Tempe, you will be greeted or served by owner Samir Mirza. Originally from the ancient town of Byblos, Lebanon, he opened the restaurant 27 years ago with his sister, Jamale Mirza. The…
With Father’s Day coming up this Sunday, everyone is focusing on what meats to round up for the inevitable Sunday cookout. Because even though it’s Dad’s special day, he inexplicably prefers to stay home and chuck some ground chuck onto the faithful backyard barbecue grill rather than living it up…
Remember wine master Jock Wulffson? He’s back. The former owner of the now-defunct Backstreet Wine Salon has joined forces with Cave & Ive’s, the new, quaint little eatery featuring Mediterranean and Italian cuisine on Indian School Road and 44th Street, for weekly wine-and-learn events. The first one starts this week…
Last Friday, Chef Michael DeMaria entertained a group of about twenty-five at the sold out grand re-opening of his Heirloom restaurant. The evening, entitled, “What’s cooking @ Studio M,” sought to recapture some of the flare and energy of Michael’s at the Citadel, which closed several years ago. It was…
Yesterday Chef Dan Maldonado of Tacos Atoyac dished about why his restaurant isn’t your run of the mill taco shop. Today he shares more of his own story, how he and Pablo Lopez came together, and what their future holds. Where are you from?Chile. And how did you end up…
Did you know The Living Room on 2333 North 7th Street is transforming into a Humble Pie? I found out when I attempted to pop in for lunch today, thanks to a sign on the door. A source told me the decision to change The Living Room Wine Cafe and…
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. 78: The…
How many licks does it take to get to the center of a Tootsie Roll Pop? Who cares. Thanks to the drive toward more artisanal foods, the old-fashioned lollipop is getting a much-needed makeover, and a small-batch lollipop shop out of Seattle called This Charming Candy, aims to make their…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. This week’s harvest: Tomatoes They’re heeeeerrrrrrrre! Well, they’ve been here for a few weeks depending on your backyard and when you planted them, but…
Hungry for your early morning serving of food news, with no preservatives or additives?Happy Anniversary! Today marks the one year anniversary of North Scottsdale’s Renegade Canteen. The upscale eatery is celebrating by throwing a birthday bash complete with cake at their fabulous southwestern styled bar. Score Bud Light drafts, Shiner Bocks,…
Next time you prepare to chow down on a plump, all-beef hot dog, ask yourself this question: how many can you eat in ten minutes? Two? Four? If you think that kind of lazy eating is going to cut the mustard with the International Federation of Competitive Eating, you’d better…
Can’t say we didn’t see this coming. We haven’t actually stepped foot inside of a Marie Callender’s since sometime around 1998 but we have heard the restaurant chain has been slowly going down hill for quite sometime — our grandmother was the source. Get the rest of the pie after…
We heard about this product and just had to try it – Cascal. We love the Dry Sodas and we also love kombucha. We thought it’d be something like a blend of the two. It’s marketed as a non-alcoholic wine-ish type product – especially with food pairing suggestions on the…
And so it begins. Thanks to Happy Hot Dog Man, a hot dog, the food item most children people will eat without question, is now a floppy meat person that requires being “killed” via boiling water or microwave, dementedly decorated like a human sacrifice, then eaten SANS BUN so its…
The raw food enthusiasts that have crossed my path in the past were just too evangelical for me to take in. I had respect for the food they prepared, it was interesting and tasty, but not compelling enough for me to aspire to in my own kitchen. I was willing…
Four months ago, Dan Maldonado and Pablo Lopez opened up an unassuming taco shop on the corner of Glendale and 19th Ave, formerly the site of Chik a Ribs. Since then, Tacos Atoyac has been on a steady road to popularity, serving two to three hundred customers daily. This week,…
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. 79: Pappardelle…
