By Wynter Holden It all started at a recent weekend brunch. Things were running pretty smoothly, until two of the girls at the table next to me started a vicious sauce debate that threatened to come to blows. Or at least a good catfight. Now, don’t get me wrong, I…
By Jonathan McNamara The Summer heat didn’t slow Downtown Phoenix Public Market down a bit this Saturday. While just across the street early morning people scrambled to get a seat at Matt’s Big Breakfast, market shoppers selected fresh produce, traded crafts and oh yeah, got autographs from Top Chef cast…
Churro Station
by Robrt L. Pela I’m not a fussy eater, but I draw the line at eating stuff that’s going to be tasting me while I’m tasting it. And if I were going to eat tongue, I certainly wouldn’t want it in a casserole. With corn. Trust me. This little number,…
By Wynter Holden Bartender Crista MacKenzie of Chez Nous in Phoenix is every man’s dream girl — a lot of sugar, with just a touch of spice. She doesn’t drink much, loves her native Arizona and is devoted to her four-month-old son. Aww…how sweet. If not for the blue-tinged platinum…
By Jonathan McNamara Any experienced Japan-o-phile can tell you that the country’s major beers taste pretty much the same. It’s true. Whether your slugging down a Sapporo, Kirin, Asahi or Ebisu you won’t know which one you’re drinking for sure unless you look at the label. Mind you, this isn’t…
A salad’s a salad, right? Leafy bits with some sliced veggies or fruits thrown in to the mix. Perhaps you like to add a handful of nuts for texture or even crumbles of cheese for a sour contrast of taste. What about caramel corn? Anyone add that? I thought not…
By Jay Bennet It’s amazing how many Thai restaurants exist in the Valley. I’ve been to several but have touched only the proverbial tip of the iceberg, and I’m pleased to report that none of them flat-out sucks (well, there is a certain Thai place on Camelback that provided such…
By Wynter Holden Eating Asian food while on a diet can be a tricky proposition for an American diner. You’d think that Thai, Chinese and Japanese eats would automatically equal diet-friendly. I mean, proportionally (pun intended), how many overweight people live in these countries vs. the U.S.? Asian obesity rates…
There are a lot of good restaurants in the southeast part of town, but besides Kai, at Wild Horse Pass, the options aren’t very exotic. But now there’s a new spot that just might give foodies an excuse to head to south Chandler. It’s called Cork, and although it hasn’t…
It’s squidalicious! by Sarah Fenske I have the occasional good fortune to dine with a 15-year-old — and no, I’m not kidding when I call it “good fortune.” This kid is an adventurous eater with a knack for ordering. He’s introduced me to the world’s most amazing sea urchin, an…
By Jonathan McNamara Ah! A steaming hot cup of joe is the backbone to any productive day. Liquid speed with a drop or two of milk and two sugars please! Coffee Cartel is my current supplier of the brown stuff. Find out how owners Jason and Amy Silberschlag keep customers…
What’s the first thing you think of when you see soy sauce? Chow Mein? Sushi? Somehow, gefilte fish and matzo don’t make the list for me. That’s why I was surprised to see this quirky little line of sauces and marinades at Wal-Mart. The brand is called “Soy Vey!” and…
by Amy Silverman I scream, you scream, we all scream… When we see live cockroaches. Particularly in an establishment that serves food. So imagine the dismay of Maricopa County restaurant inspectors, when on not one but two consecutive visits, they found cockroaches in a cabinet at the Haagen Dazs at…
By Wynter Holden Reading an ethic restaurant menu can be like trying to decode a mysterious ancient parchment; at least, if you don’t speak the language. It can also get you into a lot of trouble if you’re remotely picky about food, or allergic to any ingredients. Does pesche mean…
by Robrt L. Pela It was raining, and we were both on deadline. Neither Kate nor I wanted to go back to our apartments to write, so we went shopping for pepper grinders instead. I don’t remember if we knew we wanted pepper grinders, or if we both just found…
By Steve Jansen Haji Baba remains, in my humble opinion, one of the best restaurants in the Phoenix area for several reasons. For one, it’s so freaking unassuming from the outside and even more so inside. Also, when you step inside, you feel like you’re hanging out abroad in an…
Notice the short cropped hair, the year-round uniform of board shorts and comfortable sandals. The perfectly tanned skin. The lack of sweat on his brow, even in 100-degree temperatures. Yes, you guessed it. Copper Star Coffee owner and master barista Bill Sandweg is one of those elusive creatures we rarely…
by Robrt L. Pela My copy of Beth Bailey McLean’s Modern Homemaker’s Cookbook is signed by the author, whom the cover jacket proudly proclaims is the director of Martha Logan Service. Just what exactly that means is as mysterious as is this peculiar recipe, one among many in yet another…
By Jonathan McNamara Someone ought to get in touch with the marketing department at Ska Brewing. Yes, that’s right. I used the word “ska” as in punk with a horn section, “Mirror in the Bathroom,” Reel Big Fish, etc. The marketing dilemma this brewery suffers begins with incorporating Ska into…
By Jay Bennett You don’t have to twist my arm to get me to dine on the cuisine of the Middle East. It’s, perhaps, my favorite ethnic food — and has been ever since I was a little kid eating dinner at the house of my Uncle Walid, a Syrian…
I admit it. I’m in love. It’s what I like to call a “culinary crush”; when you find a new local restaurant that you become completely obsessed with. Every time you’re hungry and don’t have plans, you turn to your crush, where you always know you’ll enjoy the experience. My…
