Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley. This week: Mashed Potato Tacos served up by La…
In this special In Season post we’ll get to meet another of the Valley’s farmers. Today we’re meeting Maya Dailey of Maya’s Farm located within the Farm at South Mountain in South Phoenix. Maya Dailey is very involved in the local food and farming scene. You can find her produce…
Second story patio dining in Phoenix is as rare as rain. Lucky for us, a bit of it fell this month in Arcadia thanks to the opening of Cave & Ive’s Portico Grill at Indian School Road and 44th Street. A new concept from the folks at Sacks Art of Sandwicherie,…
Sweet mother of sugar hill — how amazing do these look? Last week, Essence Bakery Cafe asked its Facebook followers to choose its next flavor of macaron. The choices? Passion fruit, margarita, and strawberries and cream. Out of 95 responses, strawberries and cream finished first with 40 votes, passion fruit…
Hungry for your early morning serving of food news, with no preservatives or additives?Super Farm! Our minds practically exploded when we found out about Mesa’s (we’re talking deep Mesa, like Queen Creek Mesa) newest farmers market. Get this — it’s on a farm! The Super Farm Market is located at…
Province, the much-anticipated restaurant at the Westin Downtown, doesn’t disappoint in the looks department. The main room is anchored by sassy hot pink walls, speaking loudly of Latin flair but subdued by the simplicity of the cork and recycled wood tabletops. Just a few framed square pieces of kaleidoscopic food…
UNCORK THE ISSUE: Trend-spotting wines is a talent that eludes us, so we instead pick the brains of the most in-the-know wine gurus (see last week’s mention of The Scholium Project Wines). This week, we ask Wine Goddesses Katherine Conrad and Erin Giarda of Arcadia Fine Wine for the answers in broad strokes: What wine should we be buying and what regions should we be eyeing to stay ahead of the wine popularity curve?
SPILL THE JUICE: “In the whites, the French blends are coming to surface, and we’re seeing blends of the weightier reds,” says Conrad.
It’s coming. Triple digit heat is around the corner, and we’re more thankful now than ever that artisan ice cream shops are on the rise. Which shops will you be visiting to keep cool this summer? Need help deciding? Chow Bella is here to help. Enter our battle of the…
Superstition Farm, the family-run, working dairy farm in Mesa, will be making tracks to Phoenix to support the “Save the Icehouse” benefit beginning at 5 p.m., this Friday, May 27, at the Icehouse. The Icehouse, the gallery and performance warehouse space (and one-time true ice storage facility) near Fifth Avenue…
Summer in Phoenix means salad. A favorite among the locals is the Arcadia Farms Strawberry Chicken Salad. But if you are feeling too hot to head out to eat why not make it at home yourself? Learn how to make Arcadia Farms Strawberry Chicken Salad after the jump…
It may not be able to make the Kessel run in less than twelve parsecs, but it can serve up a sandwich. The Grillenium Falcon, a food truck hailing from Fayetteville, Arkansas is run by Hammontree Take Home Gourmet and sports some sweet artwork of a grilled cheese-shaped Millennium Falcon…
Lately, we’ve been hearing some buzz about the trend of bottomless cocktails. No, we’re not talking about downing a cosmo in your leopard-print thong — though that could happen after you indulge in one too many of these cocktail specials.Bottomless cocktails are specialty drinks with unlimited refills that have become…
The man behind the popular annual Scottsdale Food Festival is Joe Zanovich. While he helps plan a weekend of gluttony for the rest of us as the executive director, he’s an active, health-conscious guy — even training for an Ironman race this November. When things have mellowed out at the…
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. 91: Caldo…
A round-up of tasty morsels from Valley food blogs. The Killer Garlic Balls on Linda Hopkins’ Les Petite Gourmettes caught our attention this week. We know that garlic is in season right now and this sounds like the perfect way to savor it…
Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don’t make the cut at your local grocer. Just Offal is here to explore these…
Hungry for your early morning serving of food news, with no preservatives or additives?”IL Tocco”Even with food writer and local chef Gabriel Bertaccini’s menu under tight wraps, this weekends dinner at Cycle has just a few seats left. His four-courses of “pristine ingredients, simple execution and great passion” won’t be…
The Spot: Corbin’s Bar & Grill, 8729 North Central Avenue, 602-466-3201 www.corbinsbarandgrill.com The Hours: Happy hour prices are available 3 to 7 p.m, daily. The Details: Choose (wisely) from house wine priced at $5 a glass, ordinary house martinis (think appletini or cosmo) at $6 and draft micro-brews at $2.75…
For more then 40 years, The Habit Burger Grill has been churning out beach burgers to hungry Californians. This week, Phoencians get their first taste of the popular west coast burger chain.Known for using the best ingredients, The Habit serves char-grilled burgers, chicken breasts, tuna steaks and veggie burgers on toasty…
How do we show mad love to our favorite foods? Usually by eating them. But now, thanks to artist Sofia Molnar, we can wear them too. The Canadian artist, now living in Japan, has her own business called SouZou Creations. Along with earrings and pins, Molnar’s most adorable food jewelry…
Mixing foodie-ism with fast food, local alt-weekly The Grid asked four top Toronto-area chefs to create five-star meals using only the ingredients found in a McDonald’s Big Mac combo (the famous burger, fries, Coke, and condiments.) The only rule? Other than oil and water, no extra ingredients allowed. The results?…
