I may never eat IKEA’s Swedish meatballs again. After a post-New Year’s Day pilgrimage to ogle fabrics and cute dishware that I really don’t need at Tempe’s uber-retailer, I remembered that new Hillside Spot is just down the street, on the other side of I-10 (4740 E. Warner Rd.). Considering…
We are invited to a New Year’s Day smoked pork roast. Our Southern girlfriend and her husband are going to slow smoke pork for twelve hours on the grill with a secret spicy dry rub. Well, need we say more? Count us in. But we need to bring something along…
If you’re like us, you’re a little sick of having to ask for Midori sour’s and pineapple juice/grenadine combos if we’re craving something sweet and fun at the bars. And, not to mention, it’s a little hard to precariously balance a martini glass while we’re trying to cut it up…
According to its shiny aluminum can, the Ironclad energy drink was “specially formulated for the industrial athlete.” The drink’s blend of Taurine, caffeine, electrolytes, and B vitamins is supposed to provide an unusually high-octane boost for active folks, while also preventing dehydration. The Ironclad energy drink is a registered trademark…
Let’s take one last look back, shall we? That’s what we was thinking when we walked into Taste of Tops on January 1, 2010. 2009 was a challenging year and not just because of $5 gas, a struggling economy and even more reality show bullshit than we thought possible. No,…
In New York City the black and white cookie is ubiquitous; it can be spotted in corner delis throughout the city. It is an old standby — available and steady. It’s just the thing we need for the beginning of the New Year. More cake-like than crunchy — the black…
Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week: DownUnder Wines & Bistro Opens at New Gilbert Location…
Local chef Beau MacMillan has had a six-month reprieve from some of his usual duties as executive chef of elements at Sanctuary on Camelback Mountain as the resort’s signature restaurant gets a multimillion-dollar overhaul. During that time, he filmed the Food Network television series Worst Cooks in America, in which he and…
Last week: Carly’s Bistro in Phoenix…
In the year 2000 we were supposed to see rocket cars and matter transporters. We didn’t quite make it there, but there were several advancements in food. Some are good, some are bad and some are just plain terrible, but for better worse, here are our favorite food trends for…
“Thai” this one on for size. Just when you thought you had mastered the various succulent varieties of Thai cuisine, Thai E-San is ready to throw you for a loop with pickled crags. That’s right, crabs. For more on these briny crustaceans check out this week’s cafe column. Food Critic…
In this week’s Forking column, Colin Redding expresses his shock at being able to “erect lasagna with a stiff noodle.” Now you can try your hand at this no cook method with the following recipe. No Cook Noodle Lasagna You can basically use any Lasagna recipe and just add more…
Yesterday we brought you a list of last-minute New Year’s Eve dining ideas for procrastinators. Have you booked your dining plans yet? If not, locally-owned Italian restaurant Andiamo Italian Bistro at 6987 N. Hayden Rd. in Scottsdale is serving up a romantic New Year’s supper that might pique your interest. From 7-8 p.m…
There’s no absolute definition for curry, but suffice it to say it’s Pan-Asian/Indian comfort food. Roughly translated as “gravy” or “sauce,” traditional curry dishes from Thailand to India have found their way into the hearts and tummies of Americans. We do love comfort food, after all. What better way to…
Billy-Boy Wordsworth defined poetry as “the spontaneous overflow of powerful feelings.” Fitting then, we should apply this definition when we speak of fabulous fare. See if you can relate to this week’s victual verse and feel free to pen a few lines of your own, should you be so inspired…
When most people find something they can’t or won’t eat, they simply avoid it. As for me, I’ve pushed my palate as far as possible — gobbled up weird-looking sea critters that turned out to be scrumptious, masochistically consumed stinky fermented soybeans (natto), and forced myself to try liver, intestines,…
Phoenix is a funny place, the desert and all its inhabitants. The Valley ebbs and flows with people, a revolving door of sorts. Most of the dynamic people I know who end up here have moved here for a job or a lover. I know very few people who came…
Two months ago, I found out about Verde, an intriguing new restaurant in the works from an established Valley chef who isn’t divulging his name until he’s ready to give notice with his current employer. (Given the construction delays he’s faced, I can’t blame him.) Located at 825 N. 1st Street…
Champagne will inevitably be poured, but how about coffee, too? It’s about time somebody shows some love for designated drivers, especially on the one of the biggest nights of the year for boozing. Dutch Bros. Coffee is doing its part to keep non-drinkers alert and toasty warm with a free…
OK, so we’re a little partial to this dish, since it’s named after us. We begged Chef Damon Brasch of the all-vegan restaurant Green to craft more “shrimp” specials, since our former favorite meat is not featured on the regular menu. This is what he came up with, and it was…
So…you’ve waited till the last minute again and all of your usual haunts are sold out this New Year’s Eve. We don’t blame you for being distracted, what with all that last-minute holiday shopping and gorging and partying. If you’re not keen on spending your NYE clubbing it up or…
We love the cute little house-turned-restaurant Coronado Café in central Phoenix. The place is filled with uber-colorful local art and has a hip staff, and its menu offers healthy, fresh lunch items.Bonus: The restaurant recently extended its dinner hours and is incorporating more seafood items since it changed ownership in…
