The Spot: Windsor, 5223 N. Central Ave., Phoenix, 602-279-1111.www.windsoraz.comThe Hours: 11 am- 5 pm, daily.The Details: Though this happy hour is limited to booze, $5 goes a very long way at Windsor. Enjoy pitchers of beer, wine on tap, AND their kick ass signature cocktails for just $5, before 5…
Beer: Samuel Adams Harvest Pumpkin AleBrewery: Boston Beer Company Style: Pumpkin beerABV: 5.7 percent Well, Pumpkin Month is at an end. It’s been four weeks filled with pumpkin pie spiciness and every shade of orange here at Craft Beer of the Week, and the mob of pumpkin brews that crowded…
Yesterday we met Dolh Chompupong, bar manager at bank-turned-nightclub The Mint. Today he shares with us the recipe for his Counterfeit Cantaloupe. Why counterfeit? There’s no actual cantaloupe in the drink, which is incredible given that the martini tastes like Sunday brunch. The drink is usually garnished with a slice…
The tender: Dolh ChompupongThe bar: The Mint (7373 E. Camelback Rd., 480-947-6468) The pedigree: Dolh’s always worked in the industry. He started in his parents’ restaurant washing dishes, cooking, bussing tables and making drinks. He’s been at several places around town, including Pink Taco and Roka Akor. Until recently, he was…
Beer: Pumpkin AleBrewery: BJ’s Restaurant and Brewhouse – ChandlerStyle: Pumpkin beerABV: 4.7 percent This week’s player in the Month of Pumpkin Beers is a real winner. Pumpkin Ale (no doubt buoyed by its super-creative name) took home hardware at the 2011 Great American Beer Festival, held just a few weeks…
The Spot: Rice Paper, 2221 N. 7th Street, Phoenix, 602-252-3326www.facebook.com/pages/Rice-PaperThe Hours: 11 am- 6:30 pm, 7 days a week.The Details: The Cen-Pho newbie may have higher price points on traditional Vietnamese fare than what you’re used to, but with happy hour discounts that run all day, 7 days a week,…
Yesterday we met Curtis Williams, bartender at popular Mill Ave. hangout Mill Cue Club. Today he shares with us the recipe for the Orange Sherbet shot, his go-to for girls who want something sweet and boozy. “The name was obvious,” Williams says. “It tastes just like Orange Sherbert ice cream.”…
The tender: Curtis Williams The bar: Mill Cue Club (607 S. Mill Ave., 480-858-9017) The pedigree: Becoming a bartender at Cue Club works differently than at most places: any girl who wants to tend bar has to start out as a server, and any guy has to first work the…
The Spot: Delux, 3146 E Camelback Rd., Phoenix, 602-522-2288.www.deluxburger.comThe Hours: 4- 6pm and a reverse happy hour from 10pm- 2am, 7 days a week.The Details: Choose from four appetizers priced from $3.50 to $4 including, Roast Beef Sliders ($3 each), Bruschetta, Toasted Sliced Demi-Baquette w/ olive oil and reduced balsamic…
Beer: Wasatch Pumpkin Ale Brewery: Utah Brewers Collective Style: Pumpkin beer ABV: 4 percent Pumpkin beer month continues! Huzzah! This week’s addition to the best family of vegetable beers around often flies under the radar, but is nonetheless so tasty that it topped our recent list of the nation’s best…
Like Linus awaiting the Great Pumpkin, we find ourselves plopped outside our local brew shops each October, anticipating the arrival of the season’s bounty of pumpkin ales. The selection is vast — this year there seem to be more gourd-based brews on shelves than ever. Some are mediocre; some are…
Yesterday we met Rich Heider, the wealth of knowledge working behind the bar at the new Casablance Lounge in Old Town Scottsdale. Today he shares with us the recipe for the Japanese Revival, a drink Heider says is a good jumping-off point for the different things he does there. “We…
The tender: Rich Heider IIThe bar: The Casablanca Lounge (7134 E. Stetson Dr., 480-970-7888) The pedigree: Heider was once a corporate bar trainer for Dave & Buster’s, opening locations in Maple Grove, Minn., Times Square and Tempe. He helped open J&G Steakhouse, then became GM at a few Scottsdale nightclubs, then…
The Spot: Big Earl’s BBQ, 7213 E. First Ave., Scottsdale, 480-947-6800. www.bigearlsbbq.comThe Hours: 2 – 6pm, Monday through Friday.The Details: Happy hour at this BBQ joint is simple: Choose from 5 finger-lickin’ appetizers priced at $5 each, plus $3 Bud Light drafts, red sangria and Rancho Allegre 100% Agave Margaritas…
Beer: Smashed PumpkinBrewery: Shipyard Brewing Co. Style: Pumpkin AleABV: 9 percent We at Chow Bella spent some time last week talking about pumpkin fatigue — how pumpkins and things flavored with pumpkin, much like premature Christmas decorations, have started sneaking into stores before they’re welcome. As noted, the world of…
This past weekend — as brewers and beer lovers got sauced during their yearly visit to Denver and the beer Mecca that is the Great American Beer Festival — four Arizona breweries took home medals. For those who don’t know, the Great American Beer Festival is one of the…
Yesterday we met Tammy Hartman, rancher, swimming instructor and longtime bartender at TEXAZ Grill. Today she shares with us the recipe for the Santa Ana Shake, a boozy dessert drink made with ice cream, Kahlua and tequila — ingredients you wouldn’t expect to play together as nicely as they do…
The tender: Tammy Hartman The bar: TEXAZ Grill (6003 N. 16th St., 602-248-7827) The pedigree: Hartman has been bartending in places throughout the Valley for 30 years. She got her start working alongside her sister at The Monastery, a venerable neighborhood bar that’s now closed, and jumped around several more…
The Spot: Citizen Public House, 7111 E. 5th Avenue Ste. E. Scottsdale, 480-398-4208.www.citizenpublichouse.comThe Hours: 3 – 6pm, daily. The Details: “CPH Social” (yes, even the name of their happy hour is unique) offers a daily $2 discount on specialty cocktails, wine by the glass, draft beer, and bar snacks. Bar…
Beer: Black XantusBrewery: Nectar AlesStyle: American Imperial StoutABV: 13 percent The birdwatcher enters the bar, cautious yet optimistic — he’s heard the Black Xantus has been spotted nearby. Usually expert at landing the scarcest finds, the birdwatcher has until now been frustrated in his search for this particular animal. Suddenly,…
[jump] The ingredients:1 can Red Bull2 oz. cherry vodka How to make it:Find a pointy object and stab a nickel-sized hole in the side of your can of Red Bull. Drink about two ounces from the opened can, then pour in the vodka. Tilt the can skyward, crack open…
The tender: Lexi HuckabyThe bar: DiVerti Bar & Grill (4 E. University Dr., 480-284-5972)The pedigree: Huckaby’s father worked for an oil company, so the family moved a lot — she lived in Brazil, Dubai, Egypt, London, Bangkok and Turkey before turning 15. A “traveling bartender” for the past four years,…
