When preparing food, one must not discount the importance of presentation. Perhaps this is the thought that has compelled the artist behind “Lunch Bag Art” to present his children with stunning, hand-drawn pieces right on their brown lunch sacks. Unfortunately, we can not know for sure. The contents of his mind,…
Before I forget, I wanted to remind you to flip through that new issue of Bon Appetit that just landed in your mailbox the other day. I finally sat down to read mine, and guess what? The sidebar to the “A Chef’s Breakfast” feature lists Matt’s Big Breakfast as the…
Looking for a new breakfast option this weekend? A friend just passed along the news that La Piccola Cucina is opening in the a.m. this Saturday and Sunday. Check out the menu: La Piccola Cucina – Breakfast Menu.doc It sounds like this is on a trial basis — they’ll…
The torturous thing about watching Bravo’s Top Chef is that it tends to leave viewers with insatiable cravings for food that only exists in TV land. You watch the chefs hustle to create a dish, you cheer them on… and then, you go to bed very, very hungry. So here’s your…
College towns and coffee joints go together like peanut butter and jelly. This is good news for Jason and Amy Silberschlag, founders of Cartel Coffee Lab, whose Tempe-based roaster and coffee bar is mere meters from Mill Avenue. Open less than a year, they’ve earned legions of adoring fans,…
Alas, the G&D doesn’t have black pudding on its menu anymore. Like haggis, this is one ethnic meat dish that nobody in Phoenix seems to serve. So after perusing the “traditional fare” section of George & Dragon’s menu, we went with the Steak & Kidney Pie.
When life gives you lemons you make lemonade if you’re in the habit of adhering to worn out sayings. When life gives you peaches, I say make beer and it sems our friends at Four Peaks Brewery feel the same way. Today’s brew: Four Peaks’ Arizona Peach. Is this drink…
My friend Pamela Hamilton, editor of Edible Phoenix, just sent an invitation to Chow Bella readers to vote online for this year’s Local Hero Awards, the annual accolades given to hard-working people in the culinary community. Friday’s the last day. If you’re familiar with the mag, then you’ll recognize the past…
In the past few months, a lot of local restaurants have postponed openings (indefinitely, for some), but the most high-profile, highly anticipated one is making its debut before the end of this year, as promised. It’s J&G Steakhouse, chef Jean-Georges Vongerichten’s upscale steakhouse at The Phoenician, scheduled to open on Monday,…
Plato sin carne: Dig that egg.If you ever tire of Mexican food (I know, fat chance) and want to branch out into other cuisines of Latin America, make sure you head up to Mi Cocina Mi Pais, a little storefront eatery in a busy strip mall on West Bell Road…
Editor’s note: Chow Bella usually gives bylines, so why the big secret about who writes Waiter Confidential? Well, consider all the toes that Anonymous could step on. This industry pro has seen it all in 25 years of waiting tables and tending bar at some of the Valley’s most beloved…
From indie restaurants to indie rock, my tastes are all about the little guy. I come from an entrepreneurial family, and I know a lot of small-business owners. And if given a choice, I prefer to stay in quirky little hotels when I travel. So it goes without saying that…
Regular Chow Bella readers should easily be able to rattle off names of Phoenix’s elite chefs like Eddie Matney and Michael de Maria, but according to the O’Neil Associates/ASBA Arizona Economic Indicators Monitor, the average joe on the street has no idea. Three thousand local businesses were asked to voice…
My new favorite at Sam’s Cafe. Loyalty is not my strong suit. I like to try new places and new things; ask me what my favorite restaurant is, and it’s probably one that opened last week. But with the economy collapsing, the newspaper industry in a particularly awful place,…
Normally the tasting team and I go in to these pop culture reviews on essentially equal footing, none of us terribly familiar with the product at hand. This time I threw the tasters — Jonathan, Jasmine, Peter and Jay — a bit of a curve ball, serving up one of my all-time favorite sodas, Wal-mart’s…
Johnny Chu is locked out of Fate, the downtown Asian restaurant he created six years ago. Longstanding disagreements between him and partner/landlord Norman Fox boiled over last Wednesday afternoon, when Chu says he discovered that Fox had changed all the locks on Fate and Next Door, and obtained a restraining order…
Monday Night Martha has its roots a couple years back, in a now-defunct book club. The book club had been around for years — members had come and gone — and the thing really was on its last leg, when we decided (well, I decided — it was my pick that…
This news is bad enough to make any chocoholic ache with disappointment: Chatham Kitz, owner of Chatham’s Fine Chocolates, says he’ll be permanently closing the doors of his wonderful Camelback Road chocolate boutique by the end of this month. “We’ll be open ’til we sell all of our inventory, and that’s it,”…
Rumor has it that there’s been a split between Fate chef Johnny Chu (who recently opened Sens, the sake bar that I just reviewed) and owner/landlord Norman Fox, and that one of the key players involved in the restaurant has taken the liquor license. From the looks of the sign…
The first time I ever made coffee in my life, I almost killed somebody. It was my sophomore year in high school, and I was the “singer” in a punk/metal band called Legion of the Dead. The guitarist asked me to make coffee at practice one day, and, never having made coffee and with no frame of reference, I filled the coffee filter to the hilt with coffee grounds. The guitarist took one sip of the black brew and gasped. “Are you trying to give me a heart attack?”
Eddie Matney Chef Eddie Matney is the owner of Eddie’s House in Scottsdale…
When I heard about Schreiner’s Fine Sausage — a family-owned business that’s provided Phoenix with fine meats since 1955 — I was ecstatic. As I approached the unassuming red-and-white building with retro-looking signs on Seventh Street, I felt like I was on a school field trip. Once inside, I gazed with salivating wonder at all the homemade meats in the deli case and fired off questions with carnivorous enthusiasm: “Is the Cajun Boudin sausage beef and pork?”; “Do you make your own veal loaf?”; “How spicy is the Jalapeno cheese sausage?” (The answers: No, yes, and not very).
