Having been open a scant two months, Canteen Modern Tequila Bar (640 S. Mill Ave., 480-773-7135) is still the new kid in town, though it sure doesn’t seem like it. One glance at the line snaking out the door of the tequileria each weekend will have you thinking the place has…
The Spot: Kanpai Sushi, 690 S Mill Ave, Tempe, 480-272-8211 http://www.kanpaisushiaz.com The Hours: Everyday from 3 to 7 pm, with a reverse happy hour Thursday through Saturday from 9 pm to midnight. The Details: Kanpai Sushi has a $5 sake bomber all day, every day. They also offer a half-priced discount…
At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Yesterday we met Tom Crowley, the esteemed bartender of the Cork and Cleaver who, 32 years later, is now mixing drinks at 1889 Saloon. Today he shares with us the recipe for his favorite drink, known simply as Tom’s Drink. “When I go out to the local watering holes, I…
Having served drinks at the Cork & Cleaver for 32 years, Tom Crowley could be considered as much a part of the venerable Phoenix steakhouse as the front door. So when a motor in the produce cooler short-circuited, creating a smoldering fire that caused major smoke damage to most of…
The Spot: Devil’s Advocate, 955 E. University Dr., Tempe, 480-921-2585 http://www.devilstempe.com/ The Hours: Cheap drinks and food specials are available Monday through Friday between 4 and 7 pm. The Details: Half-off all drinks and appetizers during happy hour. Depending on the day, you may also be able to score some…
At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Yesterday we met April Lohrenz, the babe at Tempe’s Spitfire Grill and Tavern who’s also a swim instructor. And a dental hygiene student. And a mom. Today she shares with us the recipe for her Lemon Drop martini, which she developed after having the drink botched by nearly every bartender…
April Lohrenz wears many hats. There’s the promoter hat, which she wore while working years ago as a promoter for Budweiser, travelling all over the country to promote the beer company at hydroplane speed boat races. There’s the student hat, which she currently dons as she studies dental hygiene at…
The Spot: The Main Ingredient Ale House, 2337 N 7th Street, Phoenix, 602-843-6246 http://www.tmialehouse.com/ The Hours: Almost every day of the week (closed Sunday) The Main Ingredient opens its doors at 11 am and offers happy hour pricing until 6 pm, and in case somebody’s got a case of the…
There are a select few times that even the most hardened warriors lay down their weapons and forgo the rigors of battle to enjoy a little time off. So is it for our “Brewed For Battle” regulars. We’ve skipped the normal beer throw down this holiday week. Instead we’re presenting…
At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Yesterday we met Monte Fuller, the scuba diver/pilot/fireman who also happens to work behind the bar at Iruna. Today he shares with us the recipe for the Ginger Limonada, a cocktail Iruna’s owner calls “too easy to drink.” We have to agree — it’s a subtly tart, smooth drink that’s…
Monte Fuller may just be the ultimate man. Not only is the svelte, deep-voiced bartender a former scuba instructor, licensed pilot and on his way to becoming a firefighter; he also makes a damn good drink. The former general manager of Martini Ranch, he now exhibits his skills at Iruna…
The Spot: La Bocca, 699 S. Mill Ave., Tempe, 480-967-5244 http://www.laboccapizzeria.com/ The Hours: La Bocca relaxes their pricing from open until 6:30 pm, every day of the week. The Details: Half-priced glasses of wine, draft beer and mixed drinks. Unfortunately, there are no discounts on food during happy hour, but…
At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Yesterday we met Casey Petty, the man behind the bar at Metro Brasserie. Today he shares with us the recipe for his Maple Manhattan, a drink he crafted to capture the essence of fall. “It’s not really a manhattan,” Petty says. “I just want people to know there’s whiskey in…
Casey Petty of Metro Brasserie (7114 E. Stetson Dr., 480-994-3663) says that 99 percent of the people who come to the French eatery in Scottsdale once end up coming back again. We’re willing to bet he has more than a little influence on those numbers. The young, outgoing guy has been…
The Spot: RnR, 3737 N. Scottsdale Rd., Scottsdale, 480-945-3353 http://rnrscottsdale.com/ The Hours: Enjoy a little rest and relaxed prices Monday through Friday from 3 to 7 pm. The Details: RnR offers generous half-priced draft beer, wine, wells, and margaritas, with a handful of appetizers priced at 5 bucks each. (the…
Last week we met Alicia Jorgensen, the woman behind the bar at the new Beckett’s Table. Today she shares with us the recipe for Miss Katie’s Pimms Cup, a drink crafted by owner Scott Stevens and named for his wife, Katie. The cocktail’s made with Pimms No. 1, a gin-based drink…
At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Veterans of the food industry will attest that while it’s one thing to begin working in an established restaurant, it’s another thing entirely to be part of the crew that opens a new one. The experience can be stressful, especially at an eatery as hyped-up as Beckett’s Table (3717 E. Indian…
