At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Is The Duce the neighborhood hangout that time forgot or a vision of what neighborhood hang outs might be in the future? We’re not sure, but we definitely love stopping by. Where else can you get a vintage soda, spar a few rounds, pick up some soap, and watch Rocky…
Oh no. Sunnyslope can’t take a blow like this. And neither can we. You’ll have have to excuse now — we need a drink. Better get one at Bomberos while you still can…
Micah Olson got his start in the food industry as a cook at age 16 and eventually profited from his love for wine by earning his sommelier certification, taking over the wine program at Sanctuary on Camelback’s Jade Bar (5700 E. McDonald Drive, 480-948-2100) about three-and-a-half years ago. At the same…
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: Annatto Powder, which creates the bright red…
For the past few weeks, we’ve pummeled you with Valentine’s Day dinner info: steak and lobster, 5-course menus, chef’s specials, chocolate, chocolate and more chocolate. If you’re still not stoked for the lover’s holiday, we’ve got one last ditch effort to turn you on (to a romantic dinner out, that…
We get Venezia’s and Vincent’s, yo, but a Brooklyn-style pizza parlor called Upper Crust? Perhaps Brooklyn’s gone highbrow since we visited last. Either way, we’re still stoked for a new ‘za joint on the upper east side. Upper Crust Pizza & Patio Wine Bar recently opened in the old Brickyard/Native…
Our chat with Matt Carter ended yesterday with him explaining a little about why The Mission is different from other Latin restaurants in the area. The proof may not be in the pudding, but in the black cod dish that he will show us how to prepare today. …
What We Ate: California Pizza Kitchen Crispy thin Crust Frozen Pizza BBQ recipe Chicken with white meat chicken, mozzarella, gouda, red onion, cilantro and bbq sauce. The Facts: 410 calories, 15g fat (6g saturated fat), 700g sodium and 48g of carbsWhy This One: We’re not big on chain pizza but CPK’s bbq…
Hummus is the glue — sometimes almost literally — that holds a Middle Eastern/Mediterranean meal together. Do it wrong, and indeed, it’s a little like cement. And not in a good way.But do it well and some of us will fill up on the chickpea dip long before the gyro…
A little birdie (okay, Facebook) told us that our new favorite lunch spots, Chaka Chaka, added a few more items to their already fabulous, yet small, menu. We paid our favorite chef/comedian, Charlie Blonkenfeld, a visit this week to try out the new eats. Just as we suspected — soooo good.The hardest…
Taco Bell: Hey, remember that lawsuit filed against us a few weeks ago saying that we use a “meat mixture” containing less than 35 percent meat? Fast Food Nation: Um, sort of. Taco Bell: Well, check this out, it’s our new Quad Steak Burrito and Quesadilla, made with real USDA…
Lisa Reinhardt is the CEO and chocolatier behind Wei of Chocolate, a unique Phoenix chocolate business combining the health benefits of dark chocolate with homeopathic floral essence infusions. In our Sweet Talk with Lisa she revealed her experiments with various eating regimens. One constant is her belief in the power…
Our Virgin Cook, Wynter Holden, refers to the Valentine dinner menu as a competition! In spite of the size your knife (is that from the tool shed?) Wynter, game on! And no apologies, Cyndi Coon, Thrifty Cook, we planned our menu to celebrate with a little extravagance for the night…
Hungry for your early morning serving of food news, with no preservatives or additives?Last Chance…..Alright, this is it, this is the last time we will give you any suggestions for Valentine’s Day. Yesterday, we gave you a last look at the previous Eater’s Digest suggestions, but we accidentally left a…
Where am I again? To set foot in The Duce — a quirky mix of retail and dining in a cavernous, circa 1928 brick warehouse at Central and Lincoln south of downtown — is to experience a delighted sort of bewilderment, as if you’d stumbled into a funhouse-meets-time-machine, or at…
Taco Bell: Hey, you. Wanna free taco? We’re giving away 10 million of them on Facebook. Fast Food Nation: Hey, thanks. Wait a minute, this wouldn’t have to do with that lawsuit claiming your “meat filling” only contains 36 percent beef, would it? Weren’t your snarky newspaper ads enough to…
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…
I got cranky a few months ago, and I made a list. A list of food-related things Phoenix needs. I just looked back on that list, and am delighted to report that we’ve now got two out of five. Not bad. OK, so we got that fancy-schmancy bowling alley. And a…
Where there is wine and winemakers, you can be damn sure there will be winos, which is why we hit the trifecta at the Paso Robles winemaker dinner at Petite Maison this Monday. The winemakers of Paso Robles showcased their signature Rhône varietal blends with a five-course meal Chef James Porter specifically concocted to complement the wines, but the entertainment really started when the wine started flowing freely.
Keyon Fareghi Yesterday we spoke with Chef Matt Carter of The Mission and Zinc Bistro about some of what he loves about the culinary industry. Today he enlightens us about foie gras and lets us in on one of his biggest indulgences. What is the worst experience you have ever…
Chipotle is the new black…er, ingredient in the barbecue sauce for McDonald’s latest versions of their Angus Third Pounders and Snack Wraps. Hey, remember when McDonald’s owned Chipotle? Good times. The Angus Chipotle BBQ Bacon & Cheese Burger is a third-pound Angus beef patty, topped with American cheese, bacon, pickles,…
