Hailing from northern Vermont, Caledonia was known for a long time for their local, raw honey. The beekeeping family, now led by Todd Hardie, ventured into the spirit distilling world about five years ago and now the unique vodka and gin from Caledonia Spirits is hitting Arizona. Using the honey…
We could pretty much live off the fried chicken and biscuit Little Birdy sandwich — with beignets for dessert — at Welcome Diner, and now all of that goodness is about to be available at a location southeast of Welcome Diner’s current set-up. Although details on the new Michael Babcock…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
The Chef: Bernie Kantak The Restaurant: The Gladly The Animal: Pork The Dish: Pickled Pork Temple What do you do when your friend, who happens to own a pork company, calls you up with a bunch of extra pork temple? Well, if you’re Bernie Kantak, you take it and use…
East Valley residents looking for a place to pick up prime cuts of beef or a whole rack of ribs have a new option to explore. Butcher Block Meats, a family-owned and operated butcher shop, comes courtesy of Tim Marzonie and opened earlier this summer at 4015 S. Arizona Avenue,…
Every year the Martha Stewart American Made program recognizes a group of artisans and producers around the country for their work making well-designed, quality goods. Earlier this year a long list of nominees was announced, which was then broken down into a list of finalists. Included in that list is…
In the world of urban farming, there’s one wing to rule them all and that wing is attached to the chicken. Despite some irresponsibility in the urban coop movement, overall, when done right, raising chickens at home can be a great, sustainable way to bring you closer to knowing where…
The Spot: Arrogant Butcher 2 E. Jefferson Phoenix http://www.foxrc.com/the_arrogant_butcher.html The Hours: Happy hour is from 3 p.m. to 6 p.m. Monday through Saturday in the bar only. See also: Rokerij: Happy Hour Report Card…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
The latest move in the never-ending game of musical chairs played by our well-loved Valley chefs has resulted in a new top dog (pun not intended) at Blue Hound Kitchen & Cocktails. As of this week, the downtown Phoenix restaurant located at the Hotel Palomar can call Sean Currid its…
A new restaurant, Revo Pizzabar, will open early next month at 200 East Fifth Street in Tempe — inside the Tempe Transit Center just off ASU’s Tempe campus and steps from Mill Avenue. The new restaurant was created by the founder of the well-loved and now-defunct Tempe brewpub Bandersnatch and…
Stephen Jones Executive Chef Bootleggers Modern American Smokehouse When we met with Stephen Jones late last week, it’d been just over a week since he started his new gig as executive chef of Bootleggers Modern American Kitchen. And in just that short amount of time, he’d already written a new…
As all true Phoenix food lovers know, it’s not officially fall until you can roll over to Four Peaks Brewery and order a pint of Pumpkin Porter. After all, it’s not like the weather gives us any hint as to autumn’s arrival and since cacti don’t have leaves, we can’t…
Beer: White Russian Imperial Stout Brewery: SunUp Brewing Co. Style: Russian Imperial Stout ABV: 9.2 percent Sometimes, there’s a beer. I won’t say a heroic beer, ’cause what’s a heroic beer? But sometimes, there’s a beer. And I’m talkin’ about SunUp’s White Russian here. Sometimes, there’s a beer … well,…
Last year we marked the hundred day countdown to Best of Phoenix by sharing some of our favorite food folks’ “Personal Best” lists. This year we’re bringing back our list of 100 Favorite Dishes. Have a suggestion for a dish you’d like us to try? Leave it in the comments…
I never thought I’d say this, but — there’s something kinda cool happening in Mesa. Seemingly ceaseless light rail construction has provided Mesa shop owners with a creative challenge: How do small businesses stay competitive in an area dominated by road closures, jackhammering, and snorting digging machines?…
When it comes to eating healthy, the general assumption is that it’s a pain in the butt and pretty expensive. But since opening its first fast-casual restaurant in Scottsdale last year, GrabbaGreen has been proving neither assumption is true. The restaurant, which serves an all-natural menu of gluten-free foods, already…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
Wimpy’s Paradise Tuesday, September 23 Last week we told you about the sad news regarding Randy Walters’ plans for Pittsburgh Willy’s Dog House in downtown Chandler. The neighborhood might not be getting its own free-standing hot dog spot, but the good news is that Walters is folding the old Pittsburgh…
There are a lot of things you can get sick of: instant coffee, canned soup, relatives…. But tacos? Tacos are not one of them. Whether they come to us by way of wheels or waiter, in flour or corn tortillas, with savory meats or sauteed veggies, it seems our taste…
If you want in on some Community Supported Agriculture action with Maya’s Farm, you’d better act fast. The small farm run by Maya Dailey is accepting applications for the upcoming CSA season, which starts later this week and runs through December. CSA members will receive a weekly allotment of fresh,…
Can I declare patio brunch season open? I’m excited enough about the change in seasons that this night owl bartender is almost willing to get out of bed before noon. Almost. My favorite part of brunch is, of course, the accompanying cocktails. After all, without them, brunch is just a…
