New Year’s Day not only marked the dawn of 2011, but the first day in business for a modern Mediterranean restaurant at the Scottsdale Quarter called Tanzy. Situated next door to the new iPic Theaters, the 8,000-square-foot eatery, inspired by the Arizona landscape, boasts grand views of the McDowell Mountains through walls of…
Yesterday we met Jake Dean, the rock star bartender who mixes drinks and packs the house over at Sushi Roku. Today he shares with us the recipe for the Passion & Spice, a cocktail made with citrus fruits and jalapeno. “I like to recommend this one if the guest is…
The best ethnic food is often the most difficult to find. So each week we’ll spin the globe and search for a new other-worldly spot to expand our eating horizons around the Valley.This week we visit Vietnam & China at Maxim Restaurant. It’s easy to miss the washed-out sign for Maxim…
Doug Robson, chef-owner of Gallo Blanco, had to give up his restaurant logo, but now there’s one rooster that nobody can take away from him.After wine giant E&J Gallo threatened a lawsuit over Robson’s rooster motif at his hip Midtown Mexican eatery (whose name literally means “white rooster” in Spanish…
Lovebirds have been coming out of the woodwork! Two different pals recently asked me for recommendations on where to take their darling spouses to celebrate their anniversaries. My gut says Atlas Bistro. The South Scottsdale BYOB restaurant keeps a low profile, considering the caliber of the food here, which is why…
Hungry for your early morning serving of food news, with no preservatives or additives?Sushi Party! Head down south to Ahwatukee this Saturday for the unveiling of the new and improved RA Sushi. From 8 to Midnight enjoy $10 food specials including RA’s signature Red Hot Roll and “RA”ckin’ Rolls. It…
We are not ones to turn our noses up at Asian cuisine. Quite the opposite actually. So when we here that there is a new Thai restaurant opening up, we’ve got to check it out. Fod Critic Michele Laudig on Soi 4 Bangkok Eatery: Despite the glamorous digs, Soi 4…
In a town where the chimichanga is king, we stuff our faces with Meximerican fare, forgetting what a bevy awaits us — if we only look. Really hard. Consider Taco the Town your passport to the stranger (and equally delicious) side of the city and Mexico-inspired/imported treats. This week: Caldo de Res…
At the front of the swanky W Hotel, sits Sushi Roku (7277 E. Camelback Rd., 480-970-2121). Soft jazz plays over the speakers while fishing net-style ceiling pieces, wood floors and walls decorated with rope combine to make the place look like an ultra-modern Japanese fishing boat. Behind the bar is Jake…
Yesterday we talked to Chef Becky Windels of The Herb Box in Scottsdale. Today, she shows us how to prepare one of the restaurants signature appetizers, Smoked Trout Beignets. A beignet is a fried pastry ball, often served as a dessert with powdered sugar or jam. Here, Windels puts a…
fritolay.com This slideshow of What Not to Eat isn’t particularly new, but it’s so wonderfully gross we had to share…
More than one rotten Applebee’s restaurant is spoiling the bunch. Health inspection reports show that some Applebee’s facilities are clean, with well-trained employees. But we’re troubled by health inspections reports on many of the chain’s Phoenix-area eateries. Maricopa County restaurant inspection reports show that 10 of 22 Applebee’s in the…
While trolling the net, we stumbled upon a creative little blog called Steampunk Cookery that got us thinking about potential culinary trends for 2011. The blog is run by a Steampunker slash culinary student from Detroit named “Mac” and features recipes that hearken back to the 19th century. If you’re not familiar with steampunk,…
Comfort food is everywhere these days, and usually it’s the American version. But the French have really perfected it, which was obvious on a recent dinner outing to Petite Maison in Scottsdale. A glorious dish of coq au vin — chicken and onions stewed in red wine until it’s so…
Hungry for your early morning serving of food news, with no preservatives or additives?Jamba Juice Goes ProbioticThis week Jamba Juice debuted its latest addition to their line of healthy fruit filled drinks. The new Probiotic Fruit and Yogurt Blends come in three nutritious flavors – Vibrant Berry, Strawberry Alive and…
You’d be forgiven for losing track of all the Thai places that’ve opened lately. The past few years have been boom times for the Southeast Asian cuisine — to the point that Thai restaurants are nearly as ubiquitous as Mexican joints. (It makes sense, really, given that both cuisines have…
Calling all “downtown residents, hipsters, sports fans, and event goers.” Restaurateur Sam Fox is hoping you’ll venture down to CityScape (2 E. Jefferson, #150) for dinner at The Arrogant Butcher when it opens on February 21. Details are still forthcoming on the previously announced (but previously unnamed) eatery, but this…
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…
UNCORK THE ISSUE: Is it bad to shop for wine by label?
SPILL THE JUICE: “No!” says Stephanie Caraway, the southwestern regional manager at Terlato Wines International. “We all do it. The way I see it is if the aesthetic on the front of the bottle matches my aesthetic, I’ll probably also like the aesthetic of the wine.”
A real pancake is a thing of beauty. Not Bisquick or the fast food version, but an honest-to-goodness made from scratch griddle cake filled with love and real buttermilk. Some people, like my earnest dining companion, grew up with these comfort food treats. Others of us were forced to eat the cheap boxed crap that…
Yesterday, we heard from Chef Becky Windels at The Herb Box. Today, the conversation continues… Windels is as much a savvy businesswoman as she is a chef. “We run our business like a business,” she says. “We have lot of amazing people, and we keep them on task.” Thanks to that attitude,…
