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…
New York. Chicago. Phoenix. All great pizza cities. Don’t laugh — you know it’s true. Here in the Valley of the Sun, we may not specialize in a certain style of pie, but an enterprising population of Big Apple and Windy City transplants means we can enjoy the best of…
You say pakora, I say samosa — and this time, I’m right. by Sarah Fenske My dearest pal in the whole world is Indian — she grew up in Mumbai, only coming to the U.S. for college. So I know a bit more about Indian food than, say, Thai or…
The thought of eating at Matt’s Big Breakfast is motivation not to sleep in, but The Roosevelt gives us plenty of reasons to stay up late. And just think — the mastermind behind it Matt Pool, burns the candle at both ends every day. How does downtown’s breakfast and bar…
By Wynter Holden I’ve always wondered what happens to imperfect foods. You know, like the accidental square Cheerio. I mean, we live in such a perfectionist society. Studies show that attractive people get more attention and earn more than average-looking people. So it’s only natural that better-looking foods end up…
By Michele Laudig Light rail construction has been a real asskicker for restaurants in the Central corridor, particularly those situated right along the future train route. Every time I drive past Fez and Durant’s and Pane Bianco, I cringe at the thought of how many potential customers may have been…
By Megan Irwin Fate’s House Dynamite dish with tofu — and in the way back, more tofu. I really love the tofu here. I love Fate for several reasons. I love that it serves Republic of Tea iced tea. I love that it played a huge role in making the…
by Amy Silverman The other day, I got upset with my mother because I found a can of diet Dr. Pepper in her fridge that had expired in 2005. “Look,” she said. “Your father and I grew up in the bomb shelter era — you know, back in the day…
By Wynter Holden Unlike the infamous “mouse shit chili” incident I blogged about in the inaugural What the Fork, sometimes I just get plain lucky when ordering an unidentifiable item at a restaurant. One case is Kataifi, an item I discovered on the menu at Razz’s Restaurant in North Scottsdale…
By Michele Laudig Do you remember what you were doing 15 years ago? Or, more precisely, do you remember what you were eating? Buca di Beppo, the Italian restaurant chain, is hoping to use nostalgia — for cheap prices, anyway — to spark customers’ interest in its 15th anniversary. The…
by Robrt L. Pela Do people use cookie cutters anymore? I have a big round box of them in my kitchen cupboard, but I never use the fucking things. I like to bake, but I don’t know that I’ve ever read a cookie recipe that included the direction, “Using a…
By Steve Jansen I risked my life for this. There was a point during yesterday’s monsoon that I thought my four-door sedan and I were about to be splattered on the median wall of the U.S. 60. During that moment, I wondered what would be written in my obit…
